Recipe: Zucchini and Pea Pakora with Rosemary Cooler
Former model and Master Chef Australia 2014 contestant, Sarah Todd adds an Indian twist to Australian food with some help from The Grand Hyatt, Santacruz. Recipe compiled by Averil Nunes.
Zucchini and Pea Pakora
5 large zucchini, grated and set in a colander with salt
500 gm peas
5 cups besan (garbanzo flour)
1 1/4 cup rice flour
Salt to taste
6 tsp chilli powder
4 tsp garam masala
21/2 tsp. carom seeds (ajwain/omam)
Oil for deep frying
Corn and mango relish
3 garlic cloves
Method: Squeeze out moisture from zucchini and combine all ingredients. Make batter using besan, rice flour, chili, ajwain and water. Heat oil and fry pakoras.
Blend all ingredients for chutney.
Serve with pickled radish (mooli).
Fresh crab meat on top.
Bring equal parts white wine vinegar and sugar to the boil. Pour over radish and cool immediately.
60 ml vodka
2 sprig rosemary
1 lime cheek
10 ml mango juice
20 ml orange juice
Method: Muddle rosemary sprig with lime cheek. Add all the other ingredients and shake well. Strain in a glass.
Glass: Hi ball