These pakoras are some of the easiest Indian snacks to make. I collected this recipe at the Shikarbadi Hunting Lodge outside of Udaipur. You can use any vegetable you like, but I recommend the softer vegetables such as peppers, eggplant, onions, and thinly sliced potatoes.
I’m not so fond of pinto beans and prefer to use black beans, but hey, the choice is yours. Be sure to soak them overnight and change the water before you cook them. Again, bacon fat or lard is the preferred fat for frying, but if the food police have brainwashed you, use vegetable oil. “Refried” is a misnomer since the beans are only fried once, but I’m not going to quibble and call them “Recooked Beans.” Note: This recipe requires advance preparation.
2 cups black or pinto beans, sorted and rinsed clean
Water to cover
1/4 cup chopped serrano or jalapeño chiles, seeds and stems removed
Bacon fat, lard, or vegetable oil as needed for frying
Cover the beans with water and soak overnight. Drain the beans.
Cover the beans with fresh water, bring to a boil, reduce the heat and simmer, covered, until the beans are done, about 2 to 2 1/2 hours. Add the chiles during the last 1/2 hour. Drain the beans completely.
In a large skillet, using a large fork, mash the beans as completely as possible. Move the beans to one side of the skillet and add about two tablespoons of the cooking fat of choice. Fry the beans in the fat, stirring occasionally, for about 5 minutes.
This recipe features PAMA Pomegranate Liqueur in a vinaigrette that could be used on a variety of salads. For more recipes, visit www.pamaliqueur.com.
Salsa:
½ lb. medium shrimp, cooked and peeled
1 jalapeño pepper, chopped
1 shallot, peeled and chopped
1 medium tomato, cored and chopped
1 green onion, chopped
¼ cup chopped cilantro
Vinaigrette:
3 tablespoons PAMA Pomegranate Liqueur
1 teaspoon chili garlic sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
Salt and freshly ground white pepper
Vegetable oil for frying
Half a package of square wonton skins (about 20 skins)
Combine all vinaigrette ingredients in a small bowl and whisk together.
Put the shrimp, jalapeño, shallot, tomato, green onion, and cilantro into a wide shallow bowl. Add the vinaigrette and toss. Marinate in the refrigerator for 30 minutes or up to 2 hours.
Meanwhile, make the wonton chips. Pour oil into a stir-fry pan to a depth of 1 ½ inches and heat over medium-high heat to 350 degrees F. While the oil is heating, line a plate with two layers of paper towels.
Cut the wonton skins into triangles. Working in batches, fry the skins, turning occasionally, until crisp and golden brown (about one minute per batch). Drain on paper towels.
Serve the salsa with the chips on the side.
Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.
2 cups Classic Green or Red Chile Sauce
8 eggs
4 corn tortillas
Vegetable oil for frying
1 medium tomato, chopped, for garnish
1/2 cup grated cheddar cheese
Heat the chile sauce in a frying pan.
Crack the eggs in the sauce, cover with a lid and poach the eggs to desired consistency.
Heat a couple of inches of oil in a pan. Fry each tortilla in the oil only for a few seconds a side until soft, remove and drain on paper towels.
To serve, slip the eggs with the sauce onto the tortillas, add the grated cheddar cheese, garnish with the tomatoes, and serve.
Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?
