Tag Archives: teaspoon salt

Spicy Indian Vegetable Fritters

Vegetable Fritters

Makes about 24 fritters
Ingredients
1 small head cauliflower, cut into small florets
2 large organic eggs
2 scallions
4 tablespoons parsley, coarsely chopped
¼ cup almond flour
1 green chili, minced
1 tablespoon ginger, finely grated
1 teaspoon cumin seeds
1/8 teaspoon asafetida
1/8 teaspoon of baking soda
1 teaspoon salt
¼ teaspoon ground black pepper
1/2 cup nuts (choose peanuts, macadamia nuts or anything else you like, chop them down so they are a manageable size)

4 cups of oil to fry

Directions
In a food processor rice the cauliflower florets until it is grainy but not fully pulverized.Microwave the mixture for 5 minutes.Transfer the cauliflower to a towel and twist out all of the excessive moisture.

Mix the cauliflower in with the remaining ingredients.

Make each of the fritters into 1 inch round balls and press down to make a disc shape.
Bring the oil up to 350 degrees F.
Fry 2-4 at a time without overcrowding the pan. When you add too many, it drops the temperature of the oil and instead of frying quickly, the fritters just soak in all the oil.
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Garlic Lime Chicken

Marinade
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
2 teaspoons garlic powder
4 tablespoons lime juice

Ingredients
4 boneless, skinless chicken breast
2 tablespoons butter
1 tablespoon olive oil

1/2 onion, sliced thinly
6 cloves of garlic, whole

Garlic Lime Chicken
Place the chicken in the marinade for a minimum of an hour or overnight.

Heat butter and olive oil in a large heavy-bottomed pan over medium heat. Remove the chicken from the marinade and allow it too cook on each side until golden brown (5-7 minutes each side). Remove the chicken and set aside, brown the onions and then add the whole garlic, turn the heat down to low and add the chicken and marinade back in and allow to cook until the chicken is fully cooked, this should take about 15-20 minutes.

You can also use this recipe and just grill the chicken for a delicious finish.

Fried Vegetable and Paneer Kofta Balls

Fried Vegetable & Cheese Kofta BallsKofta Ball Ingredients
2 cups cauliflower, grated
2 cups cabbage, grated
1 cup almond flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Asafoetida (omit if you do not have it)
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons garlic paste
1 tablespoon ginger paste
1 teaspoon poppy seeds lightly roasted and ground into a powder
3 tablespoons cashews ground into a thick paste
24 cubes of paneer cheese
Enough coconut oil to fry the koftas in (feel free to use any oil that you have at home)
Set aside another 1/2 cup of almond flour so you can roll the balls in the inf you want a more defined exterior coating.

Mint Chili Sauce Ingredients
1 1/2 teaspoons garlic
2 tablespoons mint leaves
1/4 piece of red chili pepper
1/2 cup yogurt
1/2 lime, juiced
1/4 teaspoon salt
1/8 teaspoon black pepper

Kofta Ball Directions
Combine all of the ingredients together but the last two. Allow them to sit in a large bowl together for 30 minutes to allow the dry ingredients to get absorbed into the vegetables and the flour to absorb all of the liquid.

You can make the balls as large or as small as you want. I like to make them big enough so I can safely pop one in my mouth without looking like I just stuffed my face. Place a piece of paneer at the center and then roll the dough into balls. This recipe usually makes 24.

Bring the oil up to 350 degrees F.

Fry a few at a time, make sure you do not overcrowd the pan so the temperature stays up and they all brown evenly. Allow the balls to dry on paper towels. Serve with the sauce.

Mint Chili Sauce Directions
Combine all of the ingredients together in the blender and blend. Serve on the side or directly over the fried balls.