Southern food recipes

Ingredients for 6  portions
400g zucchini, coarsely grated
1 onion (s) diced, red, fine
1 teaspoon salt
½ tsp coriander, ground
2 tsp cumin
1 clove / n garlic, finely diced
1 red pepper, seeded and finely diced
1 bunch cilantro, finely chopped
200 g flour (chickpea flour, besan)
1 bottle of vegetable oil for frying

Preparation
Wash and grate the zucchini. Remove the onion and garlic and chop finely. Core and dice the peppers also fine. Cumin in a dry sauté pan and then crushed in a mortar. Wash the cilantro and chop it finely.

The shredded zucchini with onions, spices and herbs, mix well and bind with the chickpea flour. Note: The zucchini give more from more liquid, the longer you mix the flour – so do not stir too long, the dough will be too liquid! Once per season to taste and seasoning to taste.

Heat the oil in a pan and fry tablespoons of the mass, in the hot oil. You have to make sure that the ball does not become brown too quickly, otherwise they are not right at all inside. In the beginning, test, and wait for the right temperature of the oil. The pakoras on absorbent paper and degrease heat or serve cold.

These various chutneys taste like the best choice.
Preparation time: 35 min
Difficulty: smart

Ingredients for portions
2 Chicory
1 tablespoon raisins
2 apples
Lemon juice
125g mandarin (s) (canned goods)
250 g cheese, medium mature
150 g natural yoghurt
2 tablespoons honey, liquid
1 teaspoon mustard
2 tablespoons lemon juice
1 tablespoon juice from the mandarin-Dose
Salt
some lettuce

Preparation
sources of raisins in lukewarm water for 30 minutes, after which they drain well in a colander.

Chicory in half, cut the bitter drink wedge out and the remaining vegetables into 0.5 cm wide strips.

Peeled apples into eighths, cut into thin slices and sprinkle with lemon juice, drain the tangerines and cut the cheese into thin strips.

Mix sauce ingredients and season to taste and mix with the aforementioned ingredients that can traverse about 15 min.

A shallow bowl with lettuce leaves interpret, arrange the endive and decorate it with some Mandarin columns.
Preparation time: 25 min
Rest time: 1 hour
Difficulty: Normal

Ingredients for portions
4 m.-large tomato (s)
200 g shrimp (n), fresh
1 salad (endive)
8 tablespoons mayonnaise, homemade
1 teaspoon tomato paste
1 tablespoon Cognac
¼ lemon (s), pressed
1 tsp, crossed out red pepper, sweet

Preparation
Wash tomatoes, dry them and cut off the top as a lid, hollow out the inside with a teaspoon.

Mayonnaise with tomato paste, brandy, lemon juice and paprika and mix well. ¼ mass in storage.

Stir shrimp into 3 / 4 of the mass and chill. Clean lettuce, washed to remove the stalk at the leaf base, and very well drain.

The most tender leaves (amount desired) before serving in the shrimp mass lift and pour into the hollowed-out tomatoes. Put the lid to start the cut.

Top with the remaining salad a plate and sprinkle with the remaining quarter of the mayonnaise mixture. Garnish to taste with lemon slices and parsley.

Tip: If you like it spicy, substitute the paprika powder a pinch of pepper powder, rose sharply.
Preparation time: 30 minutes
Level of difficulty: simple

Ingredients for portions
500 g beans, fresh
5 toe / n garlic
1 tablespoon butter
1 glass of yogurt
Paprika powder, hot

Preparation
(Glass = water glass)
entfädeln cut the beans and in very small pieces. In salt water, very soft. Strain. Place on an oblong plate.
Meanwhile, grind or crush the garlic and mix with the yogurt and some water. Place on the beans. Melt the butter and the pepper foam briefly, pour the yogurt. Serve immediately.
Preparation time: 30 minutes