Recipe of the day: Pakora - most favorite food during Ramadan

I love pakoras, especially the way my mother makes them. Instead of just having diced onions or sliced potatoe sinside them, she would use spinach inside. Deep fried spinach pakoras dipped in lal-mirch (red-pepper), hara dhanya and Podina (coriander and mint), and imli (tamarind) chutnis is just unbelievable at Iftar time. You gotta try it!
Thanks to HDF Newsletter for highlighting this delicious recipe:

PAKORA: Most Popular Iftar Item among Pakistanis

By Taha Ghayyur

According to the January 2001 Gallup Polls in Pakistan, Pakora has been rated as the most popular food item at Iftar every Ramadan. As one Pakistani lady once remarked, “I wonder what Ramadan would be like without my Pakoras!”

A typical Pakora is simply a slice of potato or a bunch of onions coated in a mildly spiced, turmeric coloured batter, and then deep fried. Variations include using chunks of broccoli, cauliflower floret, or even slices of aubergine!

Usually small, the crisply fried Pakoras are most often served as appetizers or snacks, beside Ramadan.

What makes this little Pakora so special?

A Yes Pakistan Staff member embarked upon the mission to solve this mystery. After interviewing several Pakistani cooks and women, the following 7 reasons seem to emerge as the major factors contributing to Pakora’s fame:

1- It takes relatively less time to prepare;
2- Its ingredients are few and simple, available at any local market;
3- It is very economical. It is probably one of the most affordable fried items you can have at home;
4- It is small in size and very light, compared to other things usually fried in oil, such as Samosas, Vegie Rolls, etc. This feature allows great quantities of Pakoras to be consumed;
5- The fact that Pakoras can only be cooked and served fresh makes it even more attractive. People like eating fresh and crispy food at Iftar time;
6- No Pakistani meal could be complete without spices and onions! Pakora allows people to have both of these requirements fulfilled;
7- Even though Pakoras are usually eaten hot and fresh, they still taste good and retain their crispiness if eaten a couple of hours after being fried, unlike other fritters.

“Pakora is not only our favourite item in Ramadan. Traditionally, in Pakistan the season of rain or spring is celebrated by serving deep-fried potato and onion pakoras!” stated an enthusiastic elderly woman.

Pakora Recipe:

> Preparation time: approx. 45 minutes
> For 6-8 people

• 1 cup chickpea flour (Besan)
• 1/2 teaspoon chilli powder
• 1 teaspoon salt
• 1/2 cup water
• 2 finely chopped green chillies,
• 1 tablespoon coriander, finely chopped
• 1/2 teaspoon baking powder
• oil for frying
• An assortment of vegetables: Onions, cut into rings or sliced, potato

> Steps:

1. Stir the flour, salt and chilli powder into a bowl.
2. Pour in sufficient water to make a thick batter and beat well until smooth. Leave to stand for at least 20 minutes.
3. Stir the chillies, coriander and baking powder into the batter.
4. Drop in the potatoes/onions to coat with batter.
5. Heat the oil in a deep pan, drop in the battered potatoes/onions and deep-fry until crisp and golden.
6. Remove from the pan with a slotted spoon, drain on kitchen towel and keep warm.
7. Serve hot.

Date: the Ramzan fruit

It is Ramzan once again, an exciting part of the year for Muslims around the world. I have experienced Ramzan (also called Ramadan in some non-Urdu speaking countries) in many cities in many countries, and one thing that has always remained the same is the ritual of breaking fasts with dates (Khajoor). I have had dates at Iftar since childhood and now if dates are not available at Iftaar, I feel empty inside (in more ways than one). If I know that I may be traveling at Iftar time, I pack a few dates to go with me.Dates are considered a delicious addition to confectioneries and food around the world. I have consumed dates in more ways than just popping one as is in my mouth . Palestinians make excellent cookies with dates. Afghans add dates and figs to their cakes. I have had scrumptious khajoor ka halwaa in Pakistan, and my mom would sometimes leave dates and almonds in milk overnight and give them to us in the morning. As a kid, I loved eating Khajji, which I understand to be a non-ripe date, but if you know more about it, please do elaborate. Oh, and what about Chouharay, which are ceremonially distributed after a Nikah ceremony. They are just dried khajoors, no?

Recipe of the day: Daal Masala (Spicy lentils)

I started collecting Pakistani food recipes when I was still in college. Since then, my mom has also written many of the “Zuberi Family” recipes for myself and for my sister. Perhaps time has come to share recipes of some of my favorite foods with this readership. I hope to include recipes of popular Pakistani foods, as well as occasional blend of non-Pakistani yum food! Do I cook? Yes, I can, but unfortunately I just don’t find the time.

Today’s recipe: Dal Masala (Spicy split black chick peas)
Reference: http://www.contactpakistan.com/pakfood/main/dalmasala.htm

Ingredients
-350gm split black chick peas (Chana Dal)
-500 ml water
-1 medium onion, skinned and finely chopped
-1\4 cup oil
-1 inch fresh ginger, peeled and finely chopped
-4-5 garlic cloves skinned and finely chopped
-1 medium tomato, roughly chopped
-1\2 level tsp. turmeric  
-1 tsp. salt
-1 tsp. chili powder (to taste)
-1 tsp. garam masala
-2 tbs. fresh chopped coriander
-2 green chilies chopped

1. Wash dal in few changes of water until water runs clear then leave to soak in cold water for about an hour. Drain Dal and keep aside.
2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 5-8 minutes until the mixture turns to a pale golden colour. 
3. Add chili powder, turmeric, salt, green chili, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes.
4. Then add the tomatoes and still stirring frequently, fry the onion mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. .
5. Add the drained dal and water. Mix well, reduce the heat, cover and allow to cook for about 30 minutes or until dal is tender and all the moisture had dried up.          
6. Add garam masala, coriander leave and green chilies.
7. Serve with Nan, Roti or plain boiled rice.

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For a translation of spice names, visit: http://www.desicookbook.com/translations.aspx

(A sign prohibiting visitors to the ‘food street’ from wearing shorts)