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Aktar Islam, Chef Director at the awardwinning Lasan Restaurant, suggests some Diwali delights. Onion and spinach pakora - crispy onion, potato and spinach bhajias lightly spiced with fragrant panch poran Ingredients 3 onions finely sliced 4 new potatoes, fine julienne Handful finely chopped spinach leaves Generous amount of fresh coriander, finely chopped ' tsp garlic and ginger paste 1 tsp coriander seed toasted and crushed 1 tsp panch poran toasted and crushed ' tsp turmeric ' tsp chill ' tsp ground coriander ' tsp ground roasted cumin ' tsp tomato puree Juice of 1 lime Salt to taste 2 tbsp gram flour 1 tbsp corn flour 1 egg (replace with 1 tbsp of water for vegetarian) Method * Wash the fenugreek in cold water and squeeze in a sieve.

* Mix all the ingredients together and add the flour slowly to create a thin batter coating.

* Form into little balls and deep fry in corn oil at 160C until golden.

Ajwaini Paneer tikka Ingredients 500g paneer cut in to 1" cubes Bamboo skewers, soaked in cold water Clarified butter for brushing Chaat masala Marinade ' tbsp garlic and ginger paste 1 heaped tsp Ajwain (carom seeds) lightly toasted and coarsely crushed 1 tbsp yoghurt 1 tsp ground Kashmiri chilli 1 tsp ground mango powder ' tsp salt Pinch of black volcanic salt 1 tbsp gram flour 1 tbsp double cream Generous sprinkle of garam masala Lime juice to taste Method * Mix all the ingredients together for the marinade, pour over paneer cubes and place in fridge to marinade for 2 hours.

* Place on bamboo skewers, and grill under medium heat until evenly coloured; occasionally brush with clarified butter. * Once cooked, dust with chaat masala, serve with mint chutney.
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Title Annotation:Features
Publication:Birmingham Mail (England)
Article Type:Recipe
Date:Oct 26, 2011
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