Paporsadzaorugalior Recipes

Steps:

• Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish.

Steps:

• Heat a medium Dutch oven over medium-high heat. Add the olive oil and pancetta, and cook until the pancetta is brown and crispy, about 4 minutes. Remove to a paper-towel-lined plate to drain.
• Add the red onion, carrot, garlic and red pepper flakes to the pot. Reduce the heat to medium and cook, stirring often, until fragrant, 1 minute. Add the salt, canned tomatoes, chicken broth and bread cubes; stir to combine. Nestle in the basil sprigs and Parmesan rind. Bring to a simmer, then reduce the heat to maintain a gentle bubble. Stir in the pancetta.
• Cook for 25 minutes, stirring often to break apart the bread and prevent the Parmesan rind from sticking to the bottom of the pan. If the soup gets too thick, add extra broth as needed; the finished soup should be silky and thickened. Stir in the grated Parmesan.
• To serve, ladle the soup into bowls and top with a sprinkling of Parmesan, a drizzle of olive oil, and chopped basil.

Steps:

• Add water to the Besan.
• Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
• Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.
• The potatoes should be sliced very thinly.
• No thicker than 1/4 of an inch.
• At this point test one slice of potato in the batter.
• There should just be a thin coat of batter.
• Heat the oil in a pan.
• Use a larger frying pan so that you have more surface area.
• The oil doesn't need to be too deep since the potato slices are very thin.
• Dip the potato slices in the batter and fry them till they are golden brown.
• Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.

Steps:

• In a mortar and pestle or a spice grinder, crush the pomegranate and cumin seeds, then transfer to a medium bowl.
• Add the chickpea flour, black pepper, cayenne, coriander, baking powder, and salt, and stir to combine.
• Mix in the yogurt, water, and cilantro, and stir until evenly incorporated. A few lumps are okay. Rest for 15 minutes to let the flour hydrate.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Mix the onions and sliced jalapeños into the batter.
• Dip the slices of potato, eggplant, and the whole jalapenos into the batter. Try to get the onions and other bits in the batter stuck to the dipped veggies to create more texture.
• Fry the dipped vegetables, making sure not to overcrowd the pot, until deep golden brown, about 3-4 minutes.
• Drain on a wire rack or paper towels, then salt the pakoras while they are still hot.
• Dip in mint chutney, tamarind sauce, and/or ketchup.
• Enjoy!

Steps:

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
• Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Steps:

• Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.
• Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30-35 minutes.
• Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8-10 minutes; season with salt and pepper.
• Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5-8 minutes.
• Serve soup topped with toasted bread and drizzled with more oil.

Steps:

• Combine flour and baking soda.
• Add cold water slowly.
• Stir until moistened.
• Add rest of ingredients but don't over-mix.
• Drop by tablespoonfuls into hot oil.
• Fry until both sides are golden brown.
• Caution: Don't put too much dough in at once, or it will turn out gooey in the middle.