I was asked to join with some other bloggers in a new place called Taste and Create. Basically, you are paired with another blogger and make a recipe from their blog, take pictures, and blog about it. Much like another group I’m a member of. And since I really don’t go out into the blogosphere and look for more food blogs, I’m more a stumble upon and gee where did I see that recipe at person, being assigned a blog is great. And I got assigned a doozy of one, and I’m so excited to explore it in more detail.
I love Indian food, the hotter the curry, the better, but I really only know a few dishes to make, and this blog makes a lot of Tamil dishes, so I get to learn about Tamil cooking as well. And I’m also trying to eat more meat free dishes as well, so being assigned this blog Veg Nation was serendipitous. I love that word, anyway.
And gee, guess what, we’re having Tapas this week so I get to try a recipe out on a bunch of people. My only problem, there are too many good ones on her blog I want to try. I want to try some of these, Corn Cheese Balls, and then there was this one, Carrot Pakora. ,And as soon as I can locate finish making some Gram Flour, I’m making these for Tapas Night.
Roasted some canned chickpeas til they dried out.
I then put them in my spice grinder to make the meal.
Also had to make some rice flour.
Which was interesting, and even though I didn’t get it as fine as maybe it should be, I tried.
Finally I was ready to make the Carrot Pakora’s.
Grated up the carrots, and chopped the onion.
Added them to the rice and gram flour. Mixed it together with the spices, tasted it, and added more chili powder and some cumin. Just felt it needed it. However, I did need to add a fair amount of water. I didn’t measure it, but the whole mixture was so dry, that when I tried to make it into balls and fry it, they just fell apart in the oil. And I really think I should have added even more water, cause I lost a lot of the carrot in the oil.
Since we were entertaining last night, I wanted to make these as part of our Tapas Night.
So I made the balls, and set them aside.
And fried them up a little later on, and they were very tasty, different, but tasty. I am going to try and buy some real rice flour and real gram flour and make these again. I liked them a lot.
These were served with a mango chutney, which I happened to buy a while ago and had no idea what I was going to use it for. Just wanted it, in the pantry, just in case.
Here’s Veena’s recipe
2 grated Carrots
1 onion, chopped
1/2 cup rice flour
1/2 cup gram flour
1 tsp chili powder
1/4 tsp. turmeric
1/8 tsp Asafoetida (I didn’t have any of this)
Salt, to taste
1 tbsp. cut coriander
Wash and peel the carrots. Grate them and transfer it to a bowl, add the onion and coriander and then add in the flours and the spices. (Veena says that the moisture in the carrot is enough to mix the flours but I had to add more water).
Heat the oil in a pan or in my case, I used my Fry Daddy, ( I don’t use it often, but boy am I glad I have it.)
Make small balls of the dough and drop them in the hot oil, let them fry for about 3 minutes or until they brown up, remove from the oil and drain on some paper.
Serve warm with chutney, I used some mango chutney I had in the cupboard.
There you have it, my first recipe for Taste and Create. And I’m so glad I was asked to join. I got to try to make something I’d never heard of before and it was good.