Churro visits the city of Agra to dine in the finest canine restaurant in India with the view of the beautiful Taj Mahal. FOLLOW US ON INSTAGRAM: @_itschurro , @cubananananana
ARTWORK BY @thedarkone88
RECIPE INGREDIENTS:
DOGGIE PAKORA:
100g Gram Flour
1 Carrot
1 Small Sweet Potato
1 Small Potato
1 Cup of water
1 Tbsp Olive oil
1 Tsp Coconut oil
1. Grate 1 carrot, 1 sweet potato, 1 potato into a bowl and drain excess water.
2. Add gram flour and mix
3. Add water till batter is coating the shreds but not too liquid
4. Mix, shape and place on a baking tray
5. Put in freezer for at least 15 minutes
6. Heat 1tsp coconut and 1tbsp olive oil until 180 degrees Celcius
7. Take pakora out of freezer and fry till golden brown
8. Drain all excess oil and give to your furry friend as a treat!
MIXED HERB YOGHURT:
1 Small bunch of Coriander
1 Small bunch of Parsley
1 Small bunch of Mint
3 Tablespoons Low/No fat yoghurt
1 Small lemon
1. Finely chop Mint, Coriander, Parsley
2. Add to the yoghurt
3. Add the juice of half a lemon
4. Stir and serve!
CCC DOGGIE KORMA:
2 Tbsp Tumeric ( relative to dog size)
1 tsp oregano
1 cardamon pod
1 tsp cumin seeds
1 cup coconut milk
1 chicken breast
1 tsp coconut oil
100 g pumpkin
1 red pepper
1 stick celery
100g rice ( brown preferably)
1 chicken leg (for chicken stock)
1. Dice up pumpkin, celery, pepper and carrot
2. Put chicken leg to boil in 500ml water
3. Cook rice with 1 tsp turmeric 1/4 tsp coconut oil
3. Fry vegetables in 3/4 tsp coconut oil
4. 1 tsp Tumeric, 1 tsp Oregano, 1 tsp cumin seeds, 1 cardamon pod
5. Add chicken broth to vegetables (save the leg for a treat later) and let simmer
6. Dice up chicken breast
7. Add to the broth and add 200 ml coconut milk
8. Let simmer for 15 minutes stirring occasionally
9. Serve with rice, pakora, yoghurt and enjoy!
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