Braised Oxtail

Pakoras, or Indian fritters, make an excellent appetizer, which can be frozen and served later. While pakoras often include meat, this recipe makes a good vegetarian version. When making pakoras, chickpea flour is used. You can make your own by pulsing whole dried chickpeas in a food processor.

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Yield: 4 to 6 Servings

Ingredients	Amounts
Besan (Chickpea flour, available at Asian food markets)	1 cup
Kosher salt	1 tsp.
Ground coriander	½ tsp.
Turmeric	½ tsp.
Chili powder	½ tsp.
Garam masala	½ tsp.
Garlic powder	½ tsp.
Warm water	1-1½ cups
Vegetable oil for frying	1 qt.
Yellow onion, slivered paper thin	1 ea.
Japanese eggplant, thinly sliced	1 ea.
Carrot, julienne	1 ea.
Scallions, cut into 1 inch batons	2 ea.
Raisin Chutney (See Recipe)	1½ cups

Method

1. Sift besan into a large mixing bowl. Add the spices and salt, mixing thoroughly.

2. Using a whisk, gradually add the warm water and mix until you have a thick smooth batter (you may not have to use all the water).

3. In a heavy-bottomed pot, heat the oil to 365°F.

4. With your hand, carefully toss the vegetables together with the batter. The batter should be thick enough to coat and adhere the vegetables to each other.

5. Using two spoons, gather a tablespoon-size clump of vegetables and slip them into the hot oil. When nicely browned on the first side, carefully turn them to cook the second side crisply. Remove from the hot oil with a slotted spoon and drain on paper towels.

6. Serve immediately with Raisin Chutney.