Friday, January 28, 2011

Recipe: Butternut Squash and Paneer Pakoras

God, what a week! I'm so nackered, seriously. Got a hell of a lot of literature coursework to get through (still over 2000 words to write), got to cut down and 'tart up' my English Language coursework, and I still have a 2000 word screenplay to write for Film Studies. And all of this has to happen in the next couple of months. The literature one is the scariest though, I don't think I have ever written a 3000 word essay, that seems such a daunting amount. Still, has to be done. These appetisers/ canapes are absolutely divine! It takes a while to grate the squash and paneer for the mixture and roll all the balls up, but it's completely worth it. The dip I have presented them with, that you can see in the photo, is just some natural yoghurt mixed with some dukka, honey, a squeeze of lemon and a bit of black pepper.

Butternut squash and Paneer Pakoras (makes 24/25) serves 6 as an appetiser, 77p per portion

300g (peeled) grated butternut squash or pumpkin
300g finely grated paneer
50g very finely chopped red onion
½ tsp crushed ginger
1 green chilli, very finely diced
25g coriander, finely chopped
¼ tsp white pepper
40g white fresh breadcrumbs
½ tsp allspice
¼ tsp nutmeg
1 tsp salt
2 cardamom pods ground in a mortar and pestle
Little bit of cracked black pepper

200g yogurt
1 tsp cumin seeds
5g fresh coriander

1. Mix all the ingredients together well. Form the mixture in your palms into circles. You should weigh them and they should be between 25-30g. This helps them all cook in the same amount of time.
2. Heat a large saucepan full of vegetable/sunflower oil to a medium high heat. In batches, cook the pakoras for 2 minutes, until they turn a dark brown. Serve with the yoghurt topped with cumin seeds and coriander to dip.

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