I had bad dream – i dreamt that i am pregnant and losing my baby, and i was loosing my baby, my virtual baby – my blog.
Technical glitch and it was gone, luckily all restored and i am able to blog again but i felt my hard work slipping away so the last few days were not fun.
It’s now a bit over a month since we got here and it’s been quite a month. It’s almost the official start of the season which means that all the places are starting to open up.
My friend Tamar, who lives here and this is her 2nd season was telling me about Goa coming to life in October but seeing it is quite cool.
lots of restaurants are open, cafes, boutiques, people coming over from all over the world to enjoy the wonders of Goa.
suddenly shops have a lot more stock and everything is available and the Monsoon rain, coming to an end, well almost – the locals say October 15th is the end, lets wait and see.
It’s magical and adds a sense of life to the place that just a month ago looked a bit more of a ghost town, beaches are filling up, the sun is out and we are feeling happy.
My recipe for you is Pakora, lovey fresh veggies that are coated with a Chickpea flour batter (called here Bisan or Garam flour)
we were on the Talpona beach a few weeks ago and the kids gobbled up a whole plate of veggie Pakoras that i just had to try and make them at home.
It’s vegan, you can add loads of veg and it’s gluten free, it’s great as a snack but also as a side dish
What you will need:
- 1/2 x Cauliflower cut into small bits
- 1 x Carrot, peeled and grated
- 1 x Potato, peeled and grated
- 1 x Onions sliced into thin pieces
- Spices: 1x tsp salt, 1 tsp garam masala. 1x tsp turmeric.
- 1.5 x Cups garam flour
- Oil to fry
- Fresh lemon to serve
Lets get started
- Place all the cut veggies in a large bowl
- Add all spices and salt and mix well using your hands, mashing the fresh veggies a bit to get the spices working
- Add the flour and again, mix the veggies and flour using your hands, make sure the mixture feels stick but nor too wet or too dry, if needed add some water
- Leave to sit for 30 minutes
- Heat oil in a pan and slowly using 2 spoons place a TBSP of the mixture and flip over when brown and crispy
- Serve warm with fresh slices of lemon on the side