The Indians have their own version of spicy batter made with gram flour which is great for vegetables. Don’t forego the mint sauce. It makes all the difference.
For the batter
350 g gram flour
80 g rice flour
1 tsp chilli powder
1 tsp cummin powder
5 cloves garlic
2 cm peeled ginger
2 sprigs curry leaves
700 ml water
Orange colouring (optional)
1.25 tsp salt
1/2 tsp bicarbonate of soda
1. Sift together gram and rice flours, chilli and cummin powders.
2. Blend garlic, ginger and curry leaves in water.
3. Mix ingredients together. Set aside for 20 minutes before using.
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Instead of fresh fruit to end a spicy meal, serve pineapple slices in a coconutty batter.
For the batter
10 g local rice flour
220 ml thick coconut milk
1 egg yolk, beaten
3/4 tsp baking powder
1/4 tsp salt
Combine all ingredients to form a smooth batter. Set aside for 10 minutes.
Pinaepple filling
1/2 a peeled pineapple, cut into 1/2 cm thick semi-circles
Icing sugar for dusting
Oil for deep-frying
1. Heat oil. Dip pineapple slices into the batter and deep-fry till gplden brown. drain on absorbent paper.
2. Sprankle sifted icing sugar on the fried before serving.
This is the coating for bananas fritters, and for jackfruit, yam and sweet potatoes. It’s the lye that makes batter crisp.
For the batter
80 g rice flour, sifted
80 g plain flour, sifted
80 g cornflour, sifted
1/2 tsp salt
250 ml water
1.5 tsp lye water (buy bottled lye or alkaline water from the cake section of supermarkets)
1. Mix all ingredients except the lye water to form a smooth bater. Set aside for 20 minutes.
2. Mix in the lye water just before frying.
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Ingredients:
20 good leaves spinach
2 kemiri (candlenuts)
2 tsp ground coriander
1 clove garlic
1 tsp salt
1 cup water
120 g (4 oz) rice flour
Vegetable oil
Wash the spinach, and leave them to dry. Pound the kemiri and garlic together and add the coriander and some salt. Mix these ingredients (not the spinach) with rice flour, and then start to add water, a little at a time, stirring and mixing thoroughly. The batter thatis produced should be thick, but should still be able to run. Pour the spinach into the batter.
For frying peyek, you need a non-stick frying-pan and a wok. Heat a little oil in the frying-pan, and enough in the wok to deep-fry the peyek. Take up a tablespoonful of a batter, with some nuts in it, and pour it quickly into the frying-pan. Fry it there for about half a minute-you will probably be able to do 3 or 4 peyek at a time-and then drop the half-cooked peyek into the hot oil in the wok. Deep-fry them until they are crisp and golden-brown; this will take a minute or a little longer. Carry on like this till all the batter and spinach are used up. Let the peyek cool before putting them into store; in an airtight container, they will keep for up to a fortnight.
The Indians have their own version of spicy batter made with gram flour which is great for vegetables. Don’t forego the mint sauce. It makes all the difference.
