Rava Pakora (Indian Hushpuppies)

I love Shrimp Pakora when I'm at Newab of Mint.  I've decided to use this "plain version as a side to fishfries this Summer.  Friend Noma gave me the link an she says it's the best she has found on the web and it's quite okay to experiment with different ingredients. I do love a forgiving recipe in which we can add our own signature flavor, Ingredients: 2 cupsCream of Wheat cereal; (Rava)

1/2 cupCashews - Chopped

1/2 cupCilantro -finely chopped

1/4 cupCurry leaves - if available

1/2 cupWhite onion - Finely chopped

3/4 cupCheddar cheese - finely shredded

1/4 cupjalapeno pepper - finely chopped (optional)

1 teaspoonChile powder - hot

1/2 teaspoonKosher salt

1 cupButtermilk

Oil; for deep frying

Preparation:

Mix Dry ingredients together in a large bowl. Stir in the cheese, onions, and peppers. Mix in 1/2 of the buttermilk and stir. Add additional buttermilk (in small amounts) until a soft dough is formed.
Preheat the oil in a deep fryer or saucepan. Using a small scoop (or two teaspoons) form the dough into balls app. 1-1 inches in diameter.
Drop the balls into hot oil and fry until golden brown. Drain on paper towel and serve with Tamerind Chutney or other tangy sauce.
Makes about 24 balls, each containing an estimated:

Cinnamon Skewered Scallops with Pineapple Orange Salsa

Cinnamon sticks become skewers for scallops, complimenting the mint and orange juice marinade.









Ingredients:

Pineapple Orange Salsa

• 1 cup diced fresh pineapple
• 1 medium orange, peeled and segmented
• 1/2 cup diced red bell pepper
• 2 tablespoons seeded and finely chopped jalapeno pepper
• 2 tablespoons orange blossom honey
• 1 tablespoon Grand Marnier liquor (optional)
• 1 tablespoon olive oil
• 1 teaspoon dry Onion, Minced
• 1/2 teaspoon dry Orange Peel
• 1/2 teaspoon dry Cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon Pepper, Black Fine Grind

Scallops

• 12 jumbo sea scallops (approximately 1 pound)
• 1-1/2 teaspoons Spice Islands® Szechuan Seasoning

Marinade

• 2-1/2 tablespoons orange juice
• 2-1/2 tablespoons olive oil
• 1-1/2 teaspoons rice vinegar
• 1/2 teaspoon Dried Mint
• 1/2 teaspoon salt

Directions:

For Salsa:
Combine all salsa ingredients in a large mixing bowl. Cover and refrigerate 1 hour.

For Scallops:
Soak cinnamon sticks in warm water for 1 hour. Remove sticks and discard water.

Skewer 2 scallops onto each cinnamon stick and place in a glass baking dish.

Combine Szechuan seasoning, mint, orange juice, oil, vinegar and salt in a small bowl. Pour evenly over scallops, cover and refrigerate 30 minutes.

Remove scallops from marinade and grill or broil over medium-high heat 2-4 minutes per side or until cooked through. Serve each skewer with Pineapple Orange salsa.