Archive for the ‘Quick-fix meals’ Category

Tomato Pakora with Cornmeal

Do you remember the last time you went for a leisure walk, with no-worries on your mind and just enjoying the fresh air and lovely greenery around you. I envision for such a blissful-evening almost every single day & I seldom get it!. Life in general has become very fast-paced where we find time for nothing and in such times, quick-fix meals which can be made in Under 20 mins (start to finish) will come very handy. Today’s recipe is one such delectable dish which is quick and very easy to make. Enjoy!

(Green) Tomato Pakora with Cornmeal (The Best of Lord Krishna’s Cuisine by Yamuna Devi)

Notes: Please refrain from using soft and/or ripe tomatoes as they will exude too much moisture when heated. Though cornmeal makes the most flavorful coating, a mixture of semolina & half chickpea flour is also pleasant. If you wish, season the coating with any dried herbs like oregano, basil etc.

Cooking time: 15 mins

Serves 4 to 6

You need –

4 medium-sized tomatoes (green or firm red ones – I used red tomatoes)

2/3 cup yellow or white cornmeal, preferably stone-ground or 1/3 cup semolina

2 tbsp Chickpea flour

1.5 tsp Salt

1/2 tsp black pepper

1/8 tsp cayenne pepper or paprika

2 tsp coarsely crushed cumin seeds (I used cumin powder)

4 tbsp ghee or a mixture of vegetable oil & unsalted butter

To Prepare –

1. Slice the tomatoes, unpeeled about 1/2 inch thick and pat the slices dry with paper towels. Combine the cornmeal or semolina-chickpea flour mixture, salt, pepper, cayenne or paprika & crushed cumin seeds in a flat dish.

2. Press both sides of each tomato slice in the coating & set on a cake rack to air-dry for 5-10 mins.

3. Place 2 tbsp of ghee or oil-butter mixture in a heavy non-stick skillet over a moderately high heat. When it is hot not smoking,, place in the pan as many coated slices as will easily fit. Fry until the bottoms are lightly browned. (about 1.5 mins). then turn with tongs or a spatula, adding ghee or the oil-butter mixture as necessary. Serve hot with ketchup or any spicy chutney.

This is our entry to Twenty-20 cooking event, hosted by Niloufer of Kitchen Samraj.
until next time,
S&S

We also blog at: ShriTasty Touch and SiriSiri’s Corner.