Heavenly Fragrance. Carol Selva Selva Rajah

      1 tablespoon oil

      2 cloves garlic, chopped

      1 tablespoon finely chopped onion

      2/3 cup (100 g) all-purpose flour

      3/4 cup (100 g) rice flour

      Pinch of baking powder

      Pinch of salt

      Pinch of ground white pepper

      1 1/2 cups (375 ml) water

      1 small green chili pepper, deseeded and chopped finely

      1 cup (200 g) dried channa dal (split peas), soaked overnight to soften, then boiled for 2 hours and drained, or 2 cups (400 g) canned garbanzo beans, drained and mashed

      1 teaspoon cumin seeds, dry-roasted and ground, or 1/2 teaspoon ground cumin

      1 egg, beaten

      Oil, for deep-frying

      SWEET CHILI DIP

      2 tablespoons Sambal Oelek Chili Paste (page 240) or other sweet chili paste with shrimp paste in it

      1 tablespoon balsamic or Chinese vinegar

      1 tablespoon fresh lime juice

      2 kaffir lime leaves, minced

      Vegetarian fritters with sweet chili dip

      Shallow-fried crispy onions and inviting garlic tease out the flavors in this recipe. You may include anything else your imagination devises, for instance roasted dried shrimp, so travel that path for a fragrant result. These simple fritters may be served on their own with a dipping sauce or chopped and add to a summer salad for crisp texture.

      Prepare the Sambal Oelek Chili Paste by following the recipe on page 240.

      Prepare the Sweet Chili Dip first by combining all the ingredients in a bowl and mixing well. Set aside.

      Heat the oil in a wok or skillet and sauté the garlic over medium heat until golden brown and fragrant, about 1 minute. Remove from the heat and drain on paper towels. In the same pan, sauté the onion for 1–2 minutes in the same manner.

      Sift both types of flour into a mixing bowl. Add the baking powder, salt, pepper and water, and whisk the mixture until smooth. Add the sautéed garlic and onion, and all the other ingredients to the flour mixture and mix well, then leave the batter to stand for 15 minutes.

      Heat the oil in a wok or saucepan until very hot. Spoon 1 tablespoon of the batter mixture, roughly shape it into a patty with your fingers and then lower it into the hot oil. Deep-fry the patty for 3–4 minutes, adjusting the heat and constantly turning it, until the fritter is golden brown on all sides. Remove from the oil and drain on paper towels. Continue to deep-fry the rest of the Fritters in the same manner. Serve them hot with a bowl of Sweet Chili Dip on the side.

      Note: Instead of using channa dal or garbanzo beans, substitute 1 cup (100 g) soaked green beans mixed with 1 cup (200 g) mashed potato. You can also add 1 cup (7 oz/200 g) of fresh shrimp or dry-roasted dried shrimp in place of the dal for a non-vegetarian version.

      SERVES: 4–6

       PREPARATION TIME: 30 mins

       COOKING TIME: 20 mins

      1 cup (200 g) canned or cooked garbanzo beans, rinsed and drained

      1 cup (200 g) canned or cooked red kidney beans, rinsed and drained

      8 baby potatoes (about 10 oz/300 g total), boiled and quartered

      1/2 cup (75 g) raw almonds, dry-roasted then roughly chopped or ground

      2 green apples, skin on, sliced into eighths and rubbed with 1/2 teaspoon salt

      1 cup (30 g) watercress or mint leaves

      1/2 cup (20 g) chopped coriander leaves (cilantro)

      2 ripe tomatoes, sliced into wedges

      1 onion, halved and thinly sliced

      1–2 small green chili peppers, deseeded and chopped

      1/4 teaspoon ground red pepper or dried chili flakes

      Sprigs of coriander leaves (cilantro) or basil, to garnish

      TAMARIND HONEY DRESSING

      1/2 cup (125 ml) vinegar

      1/4 cup (60 ml) tamarind juice (prepared by mixing 2 tablespoons tamarind pulp with 1/3 cup (100 ml) hot water, mashing and straining to obtain the juice)

      2 tablespoons fresh lime juice

      2 tablespoons honey

      2 teaspoons sugar

      1 teaspoon salt, or to taste

      Pinch of ground white pepper

      Mixed bean and potato salad with herbs

      Colorful, healthy and minty, the main strength of this dish lies in its simplicity. The aromatic punch of herbs like coriander, mint and basil sprinkled over the salad speaks for itself. Garbanzo and kidney beans, sliced potatoes and tomatoes are the staples of a salad often served in tiny puffed breads called chaat puri or bhel puri by Mumbai street stalls. Indians have managed to stay healthy as vegetarians because they understand the importance of maintaining a balanced diet of lentils and vegetables.

      Prepare the Tamarind Honey Dressing first by combining all the ingredients in a bowl and mixing well. If preferred, bring the Dressing to a boil and simmer uncovered for 1 minute in a saucepan and then cool.

      Assemble all the ingredients (except the beans, red pepper and garnish) in a large salad bowl and add the beans. Drizzle the Dressing over and toss well to combine. Sprinkle the salad with red pepper or chili flakes, garnish with coriander or basil sprigs and serve immediately.

      Note: This salad is often eaten as is or used as a filling in tortilla, wraps or bread. Canned beans are much quicker and just as tasty.

      SERVES: 4–6

       PREPARATION TIME: 30 mins

      24 young asparagus spears

      24 wonton wrappers

      12 slices square gruyère or cheddar cheese, cut in half

      1 1/2 tablespoons Sambal Oelek Chili Paste (page 240) or other sweet chili paste with shrimp paste

      Fresh basil leaves

      4 tablespoons water mixed with

      4 teaspoons cornstarch to form a paste

      2 cups (500 ml) oil for shallow-frying

      DIPPING SAUCE

      1/4 cup (60 ml) mayonnaise

      2 tablespoons bottled sweet chili sauce

      1 tablespoon chopped mint

      2 tablespoons capers, drained and chopped

      Asparagus spears in crispy wonton skins

      The wonton “apron” wrapped around the asparagus is stuffed with cheese and exotic basil that releases a heady aniseed aroma contrasting with crunchy vegetable. For maximum effect, flash cook and serve at once.

      Prepare the Sambal Oelek Chili Paste by following the recipe on page 240.

      Cut off the bottom one-third of each asparagus spear and discard. If using large asparagus, bring 2 cups (500 ml) of water to a boil in a saucepan and blanch the asparagus for 1–2 minutes. Remove from the heat and drain well.

      Place a wonton wrapper on a flat work surface. Dab a half of a cheese slice with Sambal Oelek and place it on the wrapper with a basil leaf along the side nearest you. Place an asparagus spear on top of the cheese, parallel to the edge of the wrapper.