Adventures in food
Dec. 3rd, 2010 17:06![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillGreen tomato pakora is awesome.
Sweet potato pakora is pretty darn good, too, if you cut the pieces small.
I'm quite happy with my homemade batter mix.
I've gotta keep an eye on how much of that tamarind-date chutney I dip the finished pieces in, though -- as tasty as it is (I'd put it on toast), it seems to be the main source of heat in my pakora, and it can get a little... warm.
Deep frying is easier than I thought it was, and the result really isn't greasy. All sorts of cooking appear to be easier than I thought they were, lately. I guess after stretching the laws of chemistry and cooking by doing experiments with gluten-free bread, a lot of things seem simple by comparison. Or maybe it was making puff pastry by hand... :)
Sweet potato pakora is pretty darn good, too, if you cut the pieces small.
I'm quite happy with my homemade batter mix.
I've gotta keep an eye on how much of that tamarind-date chutney I dip the finished pieces in, though -- as tasty as it is (I'd put it on toast), it seems to be the main source of heat in my pakora, and it can get a little... warm.
Deep frying is easier than I thought it was, and the result really isn't greasy. All sorts of cooking appear to be easier than I thought they were, lately. I guess after stretching the laws of chemistry and cooking by doing experiments with gluten-free bread, a lot of things seem simple by comparison. Or maybe it was making puff pastry by hand... :)
