1 cup chickpea flour
3 Tbsp plain yogurt
1 Tbsp garam masala
1 tsp cardamom seeds, crushed
1 medium onion, cut in quarters & thinly sliced
1 medium zucchini, grated (about 3 cups)
a pinch of salt
Combine chickpea flour, yogurt, garam masala, cardamom seeds, onions, zucchini and salt into a large bowl and mix well.
Heat 1 Tbsp oil in a skillet over medium-high heat.
Drop appx 2 Tbsp mixture into oil, press slightly to flatten and fry until golden brown, 2-3 minutes per side. Add more oil to skillet as needed.
Drain on paper towels.
To avoid using a lot of oil to deep-fry, I made this into “pancakes” rather than fritters.
I did not use the green onions or pomegranate seeds listed in the original recipe.
I prefer the spice seeds to be crushed to spread the flavor thru the dish a little more. If you prefer, you can leave them whole as Bal Arneson does.
The flavor may vary a little depending on the garam masala mix being used.
You can substitute all purpose or whole wheat flour for the chickpea flour, but the texture will not be as crunchy.
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp honey
1/2 tsp pepper
4 cups cabbage, shredded
2 cups carrots, shredded
1 lg Granny Smith apple, quartered & sliced thinly
1 med turnip, shredded
5 lg radishes, halved and sliced thinly
2 green onions, sliced thinly
Beat oil, vinegar, honey & pepper until well blended.
Add remaining ingredients, toss to coat.
Cover & refrigerate at least 4 hours before serving (can be served after 1 hour, but the additional time allows the flavors to blend more thoroughly).
These are one of my new favorites – I can’t get enough of them. Roasting beets give them a deep, sweet taste that can’t be accomplished by any other method.
Recipe adapted from What’s Cooking America.
Fresh whole beets (any size, preferably with greens)
Preheat oven to 350 degrees F. Place rack in middle of oven. Wash and scrub the beets to clean off any dirt. Trim off the leaves (leaving a small amount of stems) and roots of the beets. Leave the beet whole unless larger than your fist – if this large, cut in half. Save the stems & leaves to use for another recipe.
Cover a large baking sheet or roasting pan with aluminum foil. Place prepared beets, in a single layer, on top. Toss lightly with some olive oil to coat the beets. Cover with aluminum foil and fold together to seal.
Roast for 1 to 2 hours (depending on the size of your beets) or until tender and easily pierced with the tip of a paring knife. Remove from oven and take off the top foil. Set aside to cool enough to handle. When cool, rub the skin off. They should peel easily by hand, but you can use a paring knife if you want.
Serve hot or cold.
Store in refrigerator.
You can eat the stems at the top of the beets or discard them. I think they are very tasty.
If you use heavy duty foil, you can wash & reuse it.
I tried using the plastic bags the beets came from the market in for “gloves” when I was peeling the beets, but my hands got too hot, so I took them off. Contrary to popular belief, it is possible to wash beet stain from your hands with soap & water, but it tends to stain under your nails for a few days.