Full freedom is what you have when no lack of opportunity, no lack of ability, and no lack of desire prevents you from doing what will make you happiest in a thousand years. In order to be free in the fullest sense you have to have opportunity, ability, and desire to do what will make you happy in a thousand years. Another way to say it would be that there are four kinds of freedom, or better, four stages of freedom on the way to the full freedom all of us long for: The freedom of opportunity to do what we can, the freedom of ability to do what we desire, and the freedom of desire to do what will bring us unending joy... Therefore, true Christians are the freest people in the world.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Mridula’s, Indian, Kitchen	4	servings

INGREDIENTS

1	sm	Onion; coarsely chopped
2		Cloves garlic; peeled
1		1 cm cube fresh root ginger; peeled and chopped
1		Fresh green chillies; seeded, up to 2
15	g	Fresh coriander; leaves and tender
		; stalks
1	ts	Cumin seeds
2	ts	Ground coriander
1/4	ts	Chilli powder; (optional)
1/2	ts	Salt
150	g	Besan; (chick-pea flour),
		; sieved
1	tb	Ground rice
150	ml	Water
		Oil for deep frying
130	g	Broccoli; cut into 1cm
		; florets

INSTRUCTIONS

Put the onion, garlic, ginger, fresh chillies and fresh coriander in a
blender. Add 2tbsp water and blend to a smooth puree.
Transfer the puree to a mixing bowl and add the cumin, coriander,
chilli powder and salt. Mix well. Add the besan and ground rice.
Gradually add the water, and mix until a smooth batter is formed.
Heat the oil over a medium heat. The temperature of the oil is
crucial, so if you have a deep fat thermometer, heat the oil to
160C/325F, or test the temperature by dropping a tiny amount of the
batter into the oil. If the batter floats to the surface immediately
without browning, then the oil is at the right temperature.
Dip each broccoli floret in batter, making sure it is fully coated.
Fry the pakode in the oil until golden brown, about 8-10 minutes. You
need to brown them gently to make sure the batter inside is cooked
while the outside is crisp. Drain on absorbent paper.
Serve with chutney as a starter or with drinks.
You can make these pakodes using cauliflower or thickly-sliced
potatoes.
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