Best Refried Bean Pakoras With Cilantro And Coconut Chutney Recipes

CILANTRO AND COCONUT CHUTNEY

Steps:

• Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.

COCONUT DAAL WITH CRISPY POTATOES

Steps:

• For the potatoes: Place a large baking sheet in the oven and preheat it to 450 degrees F (230 degrees C).
• Place the potatoes into a large pot or Dutch oven and cover with cold water. Season with kosher salt and bring to a boil over high heat. Parboil until just fork tender, about 10 minutes. Drain and allow to steam dry for 1 to 2 minutes.
• Place the pot back over medium. Add the butter to melt. Stir in the spices and add in the potatoes; toss to coat. Season with kosher salt. Remove the baking sheet from the oven and carefully add the potatoes to the sheet. Roast for 25 to 30 minutes, or until golden and crisp, stirring halfway through.
• Meanwhile, for the daal: Wipe the pot you used for the potatoes out with a bit of paper towel. Return it to medium heat. Add the butter along with the onion, carrot, coriander seeds and mustard seeds and season with salt. Cook, stirring often, until the onion is golden and the carrot is slightly soft, 5 to 6 minutes.
• Add the jalapeño, garlic and ginger and cook for 2 minutes, stirring frequently until fragrant. Add the spices and lentils and allow them to toast for about 1 minute. Add 2 cups of water, the crushed tomatoes and coconut milk. Bring to a boil then reduce the heat to low and simmer gently, stirring occasionally, until the lentils are tender, 18 to 22 minutes.
• When the potatoes are done and the lentils are tender, stir the kale and cilantro into the daal just to wilt and season with salt and pepper to taste. Serve the daal in bowls topped with the crispy potatoes, a lime wedge, a dollop of yogurt and a scattering of toasted coconut, sliced green onions and cilantro leaves.

VEGETABLE PAKORAS WITH MINT AND CILANTRO CHUTNEY

Steps:

• Combine the flour, oil, spices, salt, water and peppers in a blender and blend on high for 4-5 minutes (this is important because it will incorporate air to make the batter fluffy). Set aside to rest in a warm place.
• Pierce the sweet potato with a fork and place it in the microwave for 4 minutes (this will soften it a bit before frying). Allow to cool, then peel and cut into 1/2 inch cubes. Chop the cauliflower and onion.
• In a large bowl, combine all of the vegetables with the batter and mix evenly. Fill a heavy pot with 2 inches of oil and heat to 375 degrees. Very gently place a heaping spoonful of batter into the hot oil and fry until golden brown, flipping over once if necessary. Drain on paper towel.
• For the Chutney: Finely chop the mint and cilantro. Add the chopped herbs to a bowl and mix in vinegar, sugar and oil. Spoon a bit over a small plate and place pakoras on top. Drizzle the pakoras with sweet and sour sauce and serve immediately.

COCONUT CILANTRO RICE WITH PEAS AND CASHEWS

Steps:

• In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
• Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.