Bread Pakora

4 slices of while bread

For Batter

1 ½ cup besan gram flour

2 Tbsp corn starch

¼ tsp baking soda

⅛ tsp asafetida hing

½ tsp salt

1 tsp oil

About ¾ cup of water

In a bowl mix all the dry ingredients together, besan, corn starch, salt, asafetida and baking soda, mix it well. Add oil and add water slowly to make a thick and smooth batter. Set aside.

For Filling

1 cup potato boiled and mashed

1 ½ Tbsp oil

1 tsp cumin seeds jeera

⅛ tsp asafetida hing

2 tsp coriander powder dhania

1 Tbsp ginger finely chopped

1 Tbsp green chili chopped

½ tsp red chili powder

½ tsp salt

½ tsp black salt

2 Tbsp mango powder amchoor

1 ½ Tbsp sugar

¼ tsp garam masala

¼ cup cilantro chopped

In a frying pan heat the oil over medium heat. When oil is moderately hot add cumin seeds, asafetida, coriander powder, ginger, green chili, and red chili powder stir fry for few seconds.

Next add potatoes, salt, black salt, mango powder, garam masala and sugar stir for about 2 minutes, add ½ cup of water keep stirring and keep mashing the mix if needed add little more water. Mix should be very mushy and soft like a spread. Add cilantro and mix it well.

Making Pakoras

Spread the mix generously on two slices of bread, then close sandwiches with other slices of bread.

Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.

Dip the bread into the batter one at a time, making sure bread are completely covered with batter. Then, slowly drop them into the frying pan.

Turn them quick and take them out quick. We are going to double fry these pakoras. Fry them all then put them back in frying pan and fry the pakoras until they are golden-brown both sides.

Corn Fritters

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon plus 1 teaspoon baking powder

• Pinch of kosher salt

• 1/4 cup granulated sugar

• 3/4 cup (180 ml) milk

• 2 eggs, beaten

• 4 tablespoons (57 g) butter, melted

• 1 cup corn kernels (about 6 ounces) (thawed if frozen)

• About 2 quarts neutral oil such as vegetable, canola, or peanut oil

• Powdered sugar (optional)

• Sliced scallions (optional)

Directions

1. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl combine milk and eggs then pour wet ingredients over dry ingredients and whisk to combine. Add melted butter and corn and mix well.

2. To a Dutch oven or wok, add oil until it measures 2-inches deep and heat to 350°F (175°C). Working in batches, drop corn fritter batter into hot oil one tablespoon at a time. Cook, agitating and turning frequently until golden brown and crisp on all sides and fritters are cooked through, about 4 minutes total. Remove fritters to a large plate lined with paper towels and season with salt. Return oil to 350°F (175°C) and repeat with remaining batter. Serve immediately, garnished with powdered sugar or sliced scallions.

Spinach Maria

• 12 cups water

• 2 tablespoons plus 1 teaspoon kosher salt, divided

• 3 (10-ounce) packages fresh baby spinach, or 1 (2-pound) bunch mature spinach, trimmed

• 1/4 cup unsalted butter

• 1/2 cup finely chopped yellow onion(from 1 small [7-ounce] onion)

• 4 small garlic cloves, finely chopped (1tablespoon)

• 3 tablespoons all-purpose flour

• 1 teaspoon dry mustard

• 1/2 teaspoon cayenne pepper

• 1/4 teaspoon ground nutmeg

• 2 cups whole milk

• 4 ounces sharp white cheddar cheese, shredded (about 1 cup)

• 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups), divided

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Directions

1. Fill a large bowl with ice water; set aside. Bring 12 cups water and 2 tablespoons salt to a boil in a large stockpot over high. Add spinach; cook, stirring constantly, until wilted, about 1 minute. Using a slotted spoon or a spider, transfer spinach to prepared ice water; let cool 1 minute. Drain well; place spinach on a clean kitchen towel and squeeze firmly over sink to remove as much liquid as possible. Place spinach in a food processor; pulse until roughly chopped, 4 to 6 pulses. Set aside.

2. Preheat oven to 350°F with rack about 10 inches from upper oven heat source. Meanwhile, melt butter in a 10-inch cast-iron skillet over medium-high. Add onion; cook, stirring occasionally, until tender, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Reduce heat to medium. Stir in flour, mustard, cayenne, nutmeg, and remaining 1 teaspoon salt; cook, stirring constantly, 1 minute. Gradually whisk in milk until combined; bring mixture to a boil over medium, whisking occasionally. Boil, whisking occasionally, until thickened, about 2 minutes. Stir in cheddar and 1/2 cup of the Monterey Jack cheese; cook, stirring constantly, until smooth, about 1 minute. Remove from heat; stir in reserved spinach until combined. Sprinkle evenly with remaining 1 cup Monterey Jack cheese.

3. Bake in preheated oven until bubbly, about 15 minutes. Increase oven temperature to broil (do not remove skillet from oven). Broil until browned, 2 to 5 minutes. Let stand at room temperature 5 minutes before serving.

This recipe was developed by Melissa Gray-Streett; the text was written by Chandra Ram.