Given a choice, I will have chicken pakora over vegetable pakora every time. Although I'm not a fan of that stuff with the sort of spicy batter on it.
Then there are peppers - green or red. What's that all about ?
Mushroom pakora is quite nice though, better than vegetable anyway. The spicier the better for me.
The orange ones confuse the issue further.
Give me mixed anytime. Cauliflower, broccoli, potato, and whole chillis all battered and served with yoghurt and mint, or sweet chilli dip.
Excellent.
Green for go, red for stop. Have we taught you nothing?
I'm afraid that in the case of peppers, any colour means go for me...
I find that it depends how many I stick up my exhaust pipe...
Suits you sir...
P.S. Fancy a bit of spannering in the next couple of weeks (after Forrestburn of course). Need to howk out this big ole lump of cast iron engine to make way for some nice revvy sequentially geared japanese goodness. This event will be taking place at my motorsport develoment facility somewhere to the South West of Strathaven. (Jock's place).
Cool, sounds good. I'll bring the peppers.
I seem to have somehow missed out on a conversation about food. I love peppers, but red ones are by far my favourite, then orange, then yellow, and green last as they're the most watery of the lot. Cracking quick and easy snack though - put of humous, a few peppers chopped up into strips, and voila - marvellous finger food.
Toast some Pitta breads and slice into strips with the peppers, and some carrot sticks, add some taramasalata and Tziki Hmm, bottle of wine and a knock off DVD, sounds like Saturday night to me.
Tzatziki, don't you mean? It's ok, but IMHO it doesn't come close in the dip world to the greatness that is a *proper* sour cream and chive dip. As in pure sour cream, with some finely chopped chives mixed in - not the s**te that's 70% mayonnaise that's the only thing most supermarkets bother to stock (due to shelf life and stuff, at a guess).
Or the mint sauce you get in curry houses for dipping poppadoms in.
Aye, sorted.
Yeah that is the one. Lousy spelling and CBA to check it.
I know the secret to that. Plain natural yoghurt and this is the clever part you will never get. Mint and Coriander chutney. Tescos sell it in their ethic specialist sections of the Extra stores and online. Add a couple of teaspoons to a small pot of plain yoghurt and it tastes pukka. in the jar it is just like normal mint sauce for lamb, but has corriander and some small onion/garlic bits for the flavouring.
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