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Breakfast

Crispy onion bhajis

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A Simple List of Ingredients:

1. Onions
2. Fresh Coriander
3. Crushed Red Chilli Flakes
4. Ground Coriander
5. Cumin Seeds
6. Salt
7. Gram Flour
8. Cornflour
9. Water
10. Vegetable Oil

Bismillah, let’s begin!
Our recipe begins of course, with onions. Take 3 large Onions.
Peel them.
Grab a chopping board and a knife.
Slice the onions into half-moon shapes. You can do any shape really, as long as they’re thinly cut and roughly the same size.
Once they’re all sliced, place them into a large bowl.

{Note: You could add any other vegetable to this same batter – sliced potatoes, frozen peas, chopped cauliflower?}
Next, a small bunch of Fresh Coriander. This will bring a whole lot of green to our bhajis.
Give it a good chop.
And, add to the bowl with the onions.
Next, the spices! We will be using red chilli, ground coriander, cumin seeds and salt.
Add in 1 teaspoon Crushed Red Chilli Flakes (or to taste).
3 teaspoons Ground Coriander
2 teaspoons Cumin Seeds
Finally, 1 teaspoon Salt (or to taste).
Mix everything well until all the spices are coating the onion.
Now that the onions are ready, it’s time for our flours.
To the onions, add 165 grams (6 heaped tablespoons) Gram Flour. This is the same as chickpea flour and is also called besan.
Next, 40 grams (2 heaped tablespoons) Cornflour. This is what will make our bhajis super crispy!
Give everything another stir so that the onions are evenly coated in both flours.
Our last ingredient is water. We used a total of 115 ml Water.
With the water, we want to add it a little at a time.
After each addition, mix well – ideally by hand.
Keep adding the water, mixing as you go, until you have a sticky mixture – it should hold its shape when lifted into a ball.
If the mixture is still too wet, add more gram flour.
If the mixture is still too dry, add more water.
Now that our batter is ready, it’s time to heat the oil. We used corn oil but any vegetable oil will do. Fill a deep pan or karahi with Vegetable Oil until it is half-full. Heat over a medium flame.

When the oil is hot (you’ll know this when a little batter added, sizzles), begin adding the bhajis. We used a tablespoon at a time.

Once the pan is full, do not touch the bhajis.

Let them firm up slightly and rise to the surface.

Then, gently turn them and cook until golden brown and crispy on both sides.

Remove them from the hot oil with a slotted spoon.

Drain on paper towels.

Then, continue frying the rest of the batch.

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When the bhajis are ready, dig in! These will not last long at all – I love them dipped in ketchup or chilli sauce. See more sauces and dips here. Enjoy!

Source: thismuslimgirlbakes.blogspot.sn

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Breakfast

Lemon Blueberry Pancakes

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  • 1½ cups plus 1 tbsp flour
  • 3 tbsps sugar
  • 1 heaping tablespoon baking powder
  • ¼ tsp salt
  • 1½ cups evaporated milk (more if needed)
  • 1 lemon, zested and juiced (more juice if lemon isn’t very juicy)
  • 2 tbsps butter, melted, plus more softened for serving
  • 1½ tsps vanilla extract
  • 1 large egg
  • 1 cup blueberries
  • Maple or pancake syrup, warmed, for serving
Heat a heavy skillet or grill over medium-low heat.In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.

Per Serving: Calories: 450; Total Fat: 13.5 grams; Saturated Fat: 9 grams; Protein: 12 grams; Total carbohydrates: 68 grams; Sugar: 23 grams; Fiber: 2 grams; Cholesterol: 98 milligrams; Sodium: 621 milligrams

Source : www.foodnetwork.co.uk

 

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Breakfast

Potato and Courgette Frittata

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  • 1 small russet potato, peeled and cut into 1/2-inch cubes
  • 4 large eggs
  • 2 egg whites
  • 2 tablespoons coarsely chopped fresh coriander leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 small courgette, grated and squeezed dry in clean kitchen towel
  • 90g queso fresco or feta cheese
  • 2 strips cooked crumbled turkey bacon, optional

Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.

Preheat the grill to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add courgette and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.

Source :

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Breakfast

Proper Scotch eggs

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Ingredients

  • 10 large free-range eggs
  • 8 higher-welfare sausages
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh flat-leaf parsley
  • 1 whole nutmeg , for grating
  • 1 tablespoon English mustard
  • plain flour , for dusting
  • 150 g fresh white breadcrumbs
  • 2 litres vegetable oil

Method

  1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.
  2. Squeeze the sausages out of their skins and into a bowl.
  3. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls.
  4. Have 3 plates ready – one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs.
  5. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie.
  6. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
  7. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating.
  8. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready.
  9. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.)
  10. Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven.

Tips

It’s not always easy to tell if an egg is past its best. A quick way to test an egg’s freshness is to place it in a glass of cold water: if it sinks, it’s fresh; if it rises, it’s stale. And, the flatter the egg lies on the bottom of the glass, the fresher it is. Genius!

Source : www.jamieoliver.com

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