Here are two simple dishes to offer with drinks when you have a crowd of people. Recently I served them instead of a first course before an Indian meal. The radish and cucumber raita can be made well ahead of time and, if all the ingredients are prepared beforehand, the prawn and coriander pakoras can be cooked in just a few minutes.
The pink of the radish and the green of the herbs and limes make for pretty presentations. And they taste pretty good as well.
Caren
Radish and Cucumber Raita
1 packet mini pappadams (or rice crackers or our Revenge Lavosh)
4 red radish, washed and tailed
1 small Lebanese cucumber
2 garlic cloves, minced
300 gm Greek style yoghurt, drained of liquid
½ teaspoon salt
½ lime, juiced
1 tablespoon chopped mint
½ teaspoon nigella seeds
Cook the pappadams in batches in the microwave for 20 seconds. (Alternatively, buy ready prepared packets of mini pappadams or use rice crackers or make a batch of our Revenge Lavosh http://www.thecoeliacsrevenge.com/our-blog/2016/9/18/revenge-lavoche
Using a mandolin, hold each radish by its top and shred into fine matchsticks. Discard the top. Shred the cucumber into fine matchsticks as well. Drain the matchsticks in a sieve for 30 minutes to remove excess moisture.
Except for the nigella seeds and a small amount of radish sticks, gently fold all the ingredients together. Garnish with the remaining radish sticks and the nigella seeds.
Serve the raita in a bowl with pappadams on the side.
Prawn and Coriander Pakoras
Makes about 40 small pieces
1 kilo green prawns, shelled and deveined, chopped into small pieces
2 tablespoons chopped coriander
2 green chillies, seeded and finely chopped
80+ gm besan (chickpea) flour
¼ teaspoon bicarbonate of soda
½ teaspoon salt
Water
Vegetable oil for shallow frying
Put the besan flour, bicarb and salt into a bowl and beat in enough water, about 3 tablespoons to start, to make a thick batter. Add more besan or water if necessary.
Add the other ingredients, except the oil, and stir until combined.
Heat the oil in a deep-sided fry pan. Cook the pakoras in batches by taking heaped teaspoons of the mix and gently placing them in the oil, making sure you don’t overcrowd the pan. Turn after about a minute. Cook for another minute and test one to see if it is cooked through. Keep the cooked pakoras warm in the oven until they are all done.
Serve with lime wedges.