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Karen's blog
Karen's blog
Karen's blog
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29 août 2007

My vegetable bhaji

Hello! Well, today I made what I call vegetable bhaji (because it's quite similar to onion bhaji... sort of :-)).

I'd been wanting to cook this for a long time, ever since I watched a programme on BBC Prime in which a lady took a cookery class in Indian cuisine, and one of the dishes looked scrumptious, but I could never - for the life of me - remember what they called it, and of course, as it was not a cookery programme, they didn't give the recipe!

So here's my interpretation of what I saw and imagined it tasted like (for those days when you crave Indian food and don't have a decent takeaway nearby!):

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Ingredients (I made enough bhaji for 3/4 people as a starter or side dish):

2 small potatoes
1 small cup of green peas (I used frozen ones)
a handful of broccoli florets (you can cheat with frozen broccoli)
1 or 2 spring onion(s)

cumin, curry powder, chilli powder, coriander leaf
1 cup flour, or better, gram flour (also called besan: chick pea flour)

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Boil the potatoes until soft and mash them with a fork or a basic potato masher (you can add an egg, but that's not compulsory, as it may make the mixture too soft). Boil the peas and mash them roughly with a fork (they shouldn't be perfectly pureed), do the same with the broccoli florets.

Chop the spring onions and lightly saute them in a pan with 1tbspoon of olive oil, a teaspoon of curry powder, a pinch of chilli, cumin, 1 tspoon of coriander leaf and salt & pepper. When they are transluscent (do not brown them), add them to the veg mixture and mix them well, add a bit of flour to thicken the mixture (so you can make it into balls).

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Make balls with the mixture, roll them into some more flour before frying them in a shallow pan or a deep fat-fryer.

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They should only take 1-3 minutes max to turn a golden brown. I used the following dips with them: mint raita (yogurt, a few drops of lime juice, salt, pepper, a tiny pinch of garam masala for that extra twang, coriander leaf, and of course, freshly chopped mint), mango chutney (Bengal hot Mango Chutney by brand Rajah) and Patak's Spicy Lime.

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An excellent side dish or starter! Now it's your turn! ;-)

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Here's the final dish: the vegetable bhaji and Kashmir masala pork, instant made with canned sauce (brand Rajah), onions, peppers, tomatoes, coriander leaf and yogurt, and plain rice.


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