Pakoras
(Fresh
spinach and green onions dipped in
spicy gram flour
batter and deep fried): |
2
cups of gram flour
½ pound
of fresh spinach, coarsely chopped
1 bunch green onions
½ teaspoon salt
1 teaspoon whole cumin
1 teaspoon ground cumin
½ teaspoon chili powder
Cooking oil to deep fry
1 cup water |
| Mix
gram flour, water and all spices to make a batter.
Add spinach and green onions. Heat oil in a frying
pan. When hot, add spoonful of the mixture at a
time. Turn it over when one side is done. Take
it out and leave it on kitchen towel so excess
oil is absorbed. Transfer to the serving dish and
serve warm with raita. |
Raita-Yogurt
Sauce
2 cups plain yogurt
½ teaspoon
ground cumin
1 teaspoon whole cumin
¼ teaspoon chili powder
¼ teaspoon salt
¼ cup fresh cilantro,
chopped |
| Beat
the yogurt in a bowl and add all the spices. Mix
well and add chopped cilantro. Serve cold as dipping
sauce with samosas and pakoras or a delicious side
sauce with any main entrée. |
| You can add chopped cucumber or green
onions to this sauce if you like. |
Pakistani
Hospitality
| Pakistani
culture is known for its hospitality. It is
customary for friends and family to visit each other
in the evenings on a regular basis. I always admired
my mother to be so prepared and willing to entertain
the guests on their arrival. She had a wonderful,
warm and pleasant presence which was always felt
by almost everyone around her. Whenever we as
a family visited other family members, the same
sort of hospitality was reciprocated. I clearly
remember that tea was usually served at home
around 5 p.m. after everyone had a chance to
take a nap during the warm days and freshen up
for the evening. The cool breeze and fragrance
of jasmine and rose bushes used to create a wonderful
atmosphere. |
| Tea was always served on a tea trolley,
in a china tea set and the teapot was covered with
a beautiful tea-cozy to keep it warm for a couple
of hours, accompanied with a savory and sweet appetizer.
It was considered rude to offer just a cup of tea
to the guests. Pakoras were one of the common appetizers
to be found at tea time. They are delicious, warm
and quick to prepare. Different vegetables like,
sliced potatoes, eggplant or green chilies can be
used instead of the spinach and green onions, which
provide a variety of flavors. Raita, which is a yogurt
based dipping sauce flavored with cumin is served
with the pakoras. Hope you enjoy the recipes! |
Huma
Siddiqui
President |
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|
Upcoming
Events
Pakistani-Culture and Cuisine
Saturday April 9, 2–4 p.m.
Sequoya Library
513 S. Midvale Blvd.
Madison, WI 53711
608-266-6385 |
International
Association of
Culinary Professionals (IACP)
Annual Conference
April 13-16
Wyndham Anatole Hotel
Dallas, Texas |
Wine
Tasting
Tue April 26,
5–8 pm
The Wine Boutique
6220 University Avenue
Middleton, WI
608-232-7040 |
Trails
to Pakistan:
Culture and Cuisine
April 23, 10–Noon
Mt. Horeb Library
105 Perimeter Road
Mt. Horeb, WI 53572
608-437-5021 |
Wisconsin
Premier Gourmet Food,
Wine and Specialty Product
Show 2005
October 28–30
Alliant Energy Center
Madison, WI
Booth TBD |
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Upcoming
Classes
| |
The
Chopping Block
Chicago, IL
Tue April 5, 7:00–9:30 pm |
Dean/St.Mary's
Health Works
Madison, WI
Tue April 19, 6:30–8:30 pm
Wed May 18, 6:30–8:30 pm |
Whole
Foods Market
Madison, WI
Thu, April 21, 6:00–8:30 pm
Thu, May 5 , 6:00–8:30
pm
Wed, June 15 , 6:00–8:30
pm |
Orange
Tree Imports
Madison, WI
Wed April 27, 6:30–9:00
pm
Wed May 11, 6:30–9:00 pm |
Kitchen Window
Minneapolis, MN
Fri July 29, 6:30–9:30 |
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White
Jasmine, LLC • info@whitejasmine.com
Toll Free: 866-774-2995 • Voice: 608-437-1250 • Fax:
608-437-1247 |
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