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.
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.
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.
This traditional Mexican sausage is often scrambled with eggs or served with huevos rancheros (this chapter) for breakfast. Unlike other sausages, it is usually not placed in a casing but rather served loose or formed into patties. Only a small amount of chorizo is used in this recipe, so freeze the rest in small amounts. Top the scrambled eggs with New Mexico Red Chile Sauce . Serve this with Red Homefries for Breakfast and Refried Beans of Choice . Note: This recipe requires advance preparation
1 clove garlic
1/2 cup ground red New Mexican chile
1/2 teaspoon freshly ground black pepper
1/4 teaspoon each: ground cloves, cinnamon, oregano, cumin
1/2 teaspoon salt
1 teaspoon oregano
1/2 cup vinegar
2 pounds ground pork
3 large eggs, lightly beaten with 2 tablespoons half and half
To make the chorizo, combine all the ingredients, except the pork, eggs and half and half, in a blender and puree. Knead this mixture into the pork until it is thoroughly mixed together. Place in a bowl, cover, and refrigerate for 24 hours. To cook, crumble 3/4 cup of the chorizo in a skillet and fry until well-browned. Drain it on paper towels and return it to the skillet. Add the eggs and fry, stirring constantly, until the eggs are set. Serve immediately.
Although paprika is more often used in stews than sauces, this sauce was
designed as a condiment for fish. Traditionally, it is served over fried
fillets of river fish.
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon finely ground black pepper
1 cup milk
1 teaspoon minced onion
2 to 3 teaspoons hot paprika
Hint of nutmeg
Heat the butter in a saucepan. Add the flour, salt, and pepper and stir
constantly until it starts to bubble. Gradually add the milk, stirring
constantly until the mixture is smooth. Bring the mixture to a boil and
continue to stir for 1 to 2 minutes. Add the onion, nutmeg, and paprika
to the mixture, stir well for 30 seconds, and serve.
