75 total views, 1 views today
At the first glance, I pondered on what to eat. Looking at the traditional setting at Bastakiya Cafe with lavish iftar buffet that includes a nice spread of different cuisines and mostly Indian, Pakistani, traditional Arabic and International. It was the property’s celebration of media iftar dinner for this year and the anticipated media attendance was positive and the foods fab!
The award winning hotel, Arabian Courtyard Hotel & Spa is a four-star centrally located in Bur Dubai opposite Dubai Museum. The hotel is so close to many historical and cultural places such as the heritage village, historic bastakiya, Dubai Creek and abra. Abras, in layman’s terms are water taxis used to ferry people across the Dubai Creek in Dubai. Passengers travel between the water station at Shindagha/Al Ghubaiba on the Bur Dubai side, and the water station at Al Sabkha on the Deira side. The abras depart every few minutes.The hospitality spirit within Arabian Courtyard Hotel and Spa bestows the opportunity to submerge into the traditional Arabic culture.
And so, there was a wide array of food on the buffet. International foods, mouth-watering lineup of salads and beautiful spread of dessert. Nice atmosphere, good service, wide range of tasty Indian food and behold I really liked their vegetable pakora. At first, I thought it was a crispy fried vegetable or meat, and the color is wonderful.
Thankful to the property’s main chef, Mr. Glen, who trustfully handed down the recipe and so I’m kindly sharing with you all as well.
Recipe Source Chef Glen.
Yield: 05 pts (x 200 gm ea.)
This could be any of the below listed vegetables used individually for the preparation of Pakora. If it is mixed pakora any of the soft vegetables can be mixed together and the fried. Eg; Onions, chili and spinach.
Sliced onions 01 kg
Coarsely sliced spinach leaves 01 kg
Chili pakora 01 kg (Big long mild spicy chilies)
Sliced potato 01 kg
Cooking oil 01 lt (For frying)
For the Batter
Gram flour (Chick pea) 250 gm
Corn starch 50 gm
Turmeric powder 01 tsp
Cumin powder ½ tsp
Whole cumin 01 tsp
Red spicy chili powder ½ tsp (Optional)
Orange food coloring ½ tsp
Water ½ lt
Salt and white pepper powder to taste
Mix all these ingredients with water to form quite a thick batter.
Preheat the oil over high flame; once the oil is very hot reduce the flame slightly
Take the desired quantity of the vegetable individually dip in the batter and place it in the hot oil immediately. Continue to do the same until the desired quantity is reached. Fry until done and place it in a strainer to remove the excess oil
For potato and chili pakora dip the in the batter coat all over and fry them individually