Fresh Stringgreen Bean Pakora Fritters With Ginger Recipes

Steps:

• Sift the gram flour.
• Mix all the ingredients (except oil), to make a smooth and thick (almost like dough) batter.
• Cover and let it stand for ½ hour.
• Sprinkle little water if needed.
• (If using frozen spinach, thaw before using.) Blend in all the seasonings (except salt) and mix well.
• (You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.) Mix in salt when ready to cook.
• Heat the oil in a deep skillet or wok on medium to high heat.
• For each pakora, scoop a heaped teaspoon of the batter, and with a second spoon, scrape the mixture into the hot oil.
• Put the'pakoras' in a single layer in the skillet.
• Fry, turning them with a slotted flat spatula, until all sides become golden brown.
• (Regulate the heat as needed while the'pakoras' are being fried.) Remove and drain on paper towels or brown paper bag lined with plastic.
• Fry all the'pakoras' this way.
• Serve hot with any chutney.
• Variation: Add 1 cup corn kernels to the mixture for extra crispness.
• May also add ½ teaspoon baking soda to ensure softness.

Steps:

• Steam julienned green beans until just done. Do not over-cook.
• Whisk eggs and mix in milk, flour, salt and pepper.
• Add cheese and green beans.
• Heat oil in non-stick pan.
• Drop pancake-sized portions of mixture into the pan. The oil should be hot enough so that the fritter will sizzle. Leave on this side until the fritter looks done around the edges.
• Turn only once, using a good spatula so as not to break up the fritter.
• Place on a paper towel before serving in order to drain excess oil.
• Serve hot with a dollop of sour cream. Delicious!

Steps:

• Bring a large pot of salted water to a boil.
• Fill a large bowl with ice water.
• Working in two batches, boil beans until just tender but still crisp and bright green.
• Start testing after 4 minutes or so, being careful not to overcook.
• When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.).
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat.
• Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic.
• Sprinkle with salt, and remove to a serving dish.
• Repeat with remaining oil, beans, ginger and garlic. Serve.

Steps:

• In a large bowl, combine the flour, baking powder, salt, pepper, and eggs until well blended.
• Add the remaining ingredients, except the reserved sauce and the oil.
• In a large skillet, heat the oil over medium-high heat.
• Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute.
• When fritters are golden and crispy all over, drain on a paper towel lined plate.
• Repeat until all the batter is used.
• Meanwhile, in a small saucepan, heat the reserved baked bean sauce over low heat until warm.
• Serve as a dipping sauce with the fritters.

Steps:

• Prepare the chaat masala. Prepare the basic batter. Mix in the coriander, cumin, ajwain seeds, and ginger. Add the beans to the batter. Heat the oil and fry the beans as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Transfer all the fried pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.