Onion Pakora (Vengaya Pakora)

        2 Ts Ghee pinch of baking soda
        1 c  Bengal gram flour (besan, chickpea flour)
      1/2 c  Rice flour
        2 tb Ghee
        3    Onions, finely chopped
        1    Potato, finely chopped, optional piece of ginger - 1 inch, scraped and finely chopped
        4    Green chilies, finely chopped
        1 T  Red chili powder
        1 Bn Coriander leaves (Cilantro)
             finely chopped
             Salt to taste
             Water as required
             Oil for deep-frying

Place 2 tsp. ghee and baking soda in a mixing bowl. Rub together until frothy. Add the remaining ingredients and combine well, using sufficient water to make a thick batter. Heat oil in a heavy frying pan. Drop spoonfuls of batter into the oil. Fry the pakoras until golden in color. When cooked, drain the excess oil on a sheet of brown paper or paper towels. Serve hot with chutney.


Yield: 15 Servings

Olive Surprises

    1/4 c  Butter; soft
      1 c  Sharp cheddar cheese; grated
    1/4 ts Salt
    1/4 ts Paprika
    1/2 c  Flour; sifted
     36 sm Stuffed green olives

Cream butter and cheese until well blended. Add salt, paprika and flour; mix well. Shape small portion of dough around each olive. Freeze or refrigerate. Bake at 400 degrees for 10 to 15 minutes. Recipe by Carol Petras. Formatted by Lynn Thomas. Source: A Book of Family Recipes; St. John's Ukrainian Orthodox Church, Johnson City, New York.


Yield: 10 Servings