fritters – man & bran's veggie kitchen

9th May 201927th January 2022

Kutti Dosa – Little South Indian Rice & Lentil Pancakes

The last time we made lacto-plums on an impulse I threw some of the plum vinegar into a batter I was making for dosa. I usually keep my dosa pure, but in for a penny, in for a pound: in went some black cumin after which a pinch of hing felt obligatory. Then I waited until morning for the result.

The batter had a definite yeasty smell and was extra full of air. This batter wanted to make soft, fluffy kutti (small) dosa. The type you drop onto a skillet and let spread naturally while a thousand bubbles burst to adorn the top

You can make Kutti Dosa the traditional way: just omit the lacto plum vinegar. Even the spices are optional

25th December 20183rd January 2019

Potato & Onion Pakora – With Cumin, Fennel And Black Salt

Typical Christmas eve in Spain: meet frineds for drinks around eight, home for family dinner at ten, out again by two (am), breakfast in the town square, bed, then . . . that was last year.

This year we’re experiencing reduced staying-power and early nights, the effects of not drinking since before Easter. Even so, I set the alarm to be up in time to prepare Christmas brunch – just in case.

air-fried onion and purple potato pakora
sweet tomato and black mustard relish
salted cucumber with dehydrated fermented persamons
south Indian sambhar
two poached eggs on buttered rye sourdough toast
with alcohol-free lager
and chocloate brownies. It is Christmas

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29th March 201828th December 2018

Umami: Glutamate And The Fifth Primary Taste

I was just saying how hard it is to get real vegan kimchi when, walking down Waterloo’s “Lower Marsh” on my way to collect my trendy new Tom Ford glasses I come across these charming people.

Korean street food in Lower Marsh, Waterloo

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18th March 201828th December 2018

Tapas 8: Croquetas De Garbanzos AKA Falafel

I had always equated falafel with those tasteless grey, dry pellets you get vacuum-sealed from the local health-food shop, heartburn the only sensation worthy of note.

In truth the fabled land of the Pharaohs is also home to the real falafel. But when we ventured out there in 2001 we set off unaware and unsuspecting.

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18th March 201828th December 2018

Tapas 7: Croquettes, Then And Now

The origin of the croquette is réchauffé (re-heated) food: left overs were given body with mashed root vegetables, pulses, béchamel and other sauces, then breaded and fried or baked till golden crisp.

Depending on the occasion you might opt for unpretentious simplicity or an intense flavour sensation to knock your guests off their chairs in a gustatory rapture . The croquette gives you a lot of creative elbow room.

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26th February 201828th December 2018

Bindaetteok – Korean Mung Bean Fritters

These mung bean fritters are a Korean street-food staple. Crispy on the outside the tender, moist centre is punctuated with crunchy sprouted mung, onion and other vegetables and kimchi, a pro-biotic super-food made from fermented Chinese Napa cabbage, pungent with ginger, garlic and red chilli

Traditional Kimchi contains sea-food products. You can find vegan approximations in some health-food shops, or follow our recipe for home-made vegan “kimchi“ . You can also try our kimchi-free version. It’s not probiotic, but bursting with flavour.

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Tag: fritters