a medium pot of water on high heat, bring to a boil and add spinach. Cover with lid and blanch for 2–3 minutes, until spinach is wilted. Drain and set aside.
In a blender or food processor, pulse garlic, green onions, and chili until minced. Add parsley and cilantro and pulse for a few seconds. Add spinach, then pulse again. Add all remaining ingredients and blend until just mixed.
Makes 2½ cups.
Baked Pakoras (Bhajias)
Pakoras, also known as bhajias, are tasty vegetable bites coated in a gram flour batter. Traditionally they are deep-fried, but this is a baked version that can be eaten guilt-free. Pakoras are an Indian favorite often served at tea time or as an appetizer with drinks.
I think pakoras are best served with Taramind Chutney, but they can also be served with a variety of condiments including hot chili sauce, Coconut Mint Chutney, or green chutney (Cilantro Mint Chutney or Cilantro Garlic Chutney). See condiments.
Gram flour, made from ground chickpeas, is also known as chana, besan, or chickpea flour. It is often used in Indian cuisine.
1½ cups gram flour (see note)
¾ tsp ground cumin
½ tsp fresh ginger, grated or minced
½ tsp garlic, crushed or minced
1 tsp fresh green chilies, minced
1 tsp salt, or to taste
1 cup plain yogurt
1 bunch spinach, chopped (about 4–5 cups)
½ tsp baking powder
Olive oil spray
½ cup Tamarind Chutney (Tamarind Chutney) (see note)
Preheat oven to 350°F (180°C).
In a large bowl, combine flour, cumin, ginger, garlic, chilies, salt, and yogurt and beat with a wooden spoon until well mixed. Stir in spinach and baking powder. Pour mixture into a lightly-oiled 9-inch loaf pan. Cover with foil and bake for about 70 minutes. Test with a toothpick; if it comes out clean, it’s done. Cut into slices, lightly cover with olive oil spray, and place on a baking sheet. Increase oven heat to broil and place in oven for 4 minutes, flipping once, until slightly crisp and brown. (Watch carefully to ensure they do not burn.)
Makes 10 servings (2 per person).
Vegetable Samosas
Samosas are tasty with tea or as an appetizer served with Tamarind and/or Cilantro Mint Chutneys (Tamarind Chutney and Cilantro Mint Chutney) and lemon wedges. It is customary to squeeze the lemon into the samosa with each bite. My friend Nevenka eats the samosa filling on its own for an easy, tasty snack. The filling is fairly spicy, so those with sensitive palates may want to increase the vegetables by adding another ½ cup each of peas, carrots, and potatoes.
To make this recipe tridoshic, omit onions, cayenne, and fresh green chilies.
Curry leaves are available in Indian grocery stores.
Non-vegetarians can substitute beef for the potatoes and adjust seasoning to taste.
Filling:
1½ tbsp olive oil
2 tsp black mustard seeds
1 cup onions, chopped
• To reduce Pitta: reduce to ½cup or omit
½ tsp turmeric
8 curry leaves (optional) (see note)
3 cups potatoes, parboiled and cubed
1½ cups peas, parboiled
1½ cups carrots, parboiled
Juice of ½ a lemon
½ tsp cayenne pepper
• To reduce Pitta: omit
½ tsp garam masala
2 tsp salt
¼ cup fresh cilantro leaves (packed), finely chopped
½ fresh green chili, minced
• To reduce Pitta: omit
Paste:
1 tbsp flour
1 tbsp water
1 pkg samosa pastry (see note)
Olive oil spray
You can buy ready-made samosa pastries in Indian grocery stores. If you prefer, you can use your favorite pastry recipe instead of the pre-made samosa pastries. Roll out the dough until it is th-in thick. Cut into 6-in (10-cm) wide circles. Place your filling in the center and fold over, pinching edges. Baste with egg whites, and bake until golden brown on all sides.
For filling:
In a large saucepan on high, heat oil, then add black mustard seeds and cover with lid until they pop, about 30 seconds. Stir in onions, then reduce heat to medium-high, and sauté for about 4 minutes, until onions start to brown. Add turmeric and curry leaves, and continue to sauté for 1 minute. Stir in potatoes, peas, carrots, lemon juice, cayenne, garam masala, and salt. Mix well and cook for about 3 minutes. Turn off heat, add cilantro and green chilies, and mix well. Let cool completely. Remove curry leaves.
For paste:
In a small bowl, combine flour and water and mix well. Set aside.
For samosas:
Preheat oven to 350°F (180°C).
Follow package directions for defrosting samosa pastry. Use 1 tbsp of filling per samosa wrapper and follow package directions for folding. Use paste to seal edges (make sure they are well sealed). Place samosas on a baking sheet and lightly cover with olive oil spray. Bake for 30 minutes, or until they start to brown (watch carefully to ensure they do not burn). Flip over, spray with olive oil, and bake for another 20–30 minutes until brown.
Makes 6–8 servings (2 per person).
Frozen food is usually frowned upon in Ayurveda, but these samosas freeze really well for up to 10 days without losing their flavor. They are easy to defrost by re-heating them in the oven for about 10 minutes at 350°F (180°C), or for 1 minute (2 samosas at a time) in the microwave on high.
Aunty Zee’s Paneer Samosas
My Aunty Zarina likes to make these samosas really hot and spicy! But if you’re not used to chilies, use only 1 or 2 instead of 4. Chilies add lots of flavor and are scrumptious with the lime juice, mint, cilantro, and ginger. I sometimes substitute the paneer (Indian cottage cheese) with extra-firm tofu to create a protein-filled snack. These are best served with Tamarind Chutney.