Sunday, 26 October 2014
Onion bhaji; potato, turnip and pea curry; spinach thingy
To make this assortment of dishes, start with the potato curry, then chop and mix the bhaji mix - until adding the water stage. Then, when you are about 10 minutes off, start the spinach - then, fry the bhajis, keep them warm while you fry them all off, and serve.
Potato, turnip and pea curry
Black mustard seeds
Potatoes, peeled and cubed
Turnips, peeled and cubed (approx the same amount as potato)
1. Heat oil in pan, add fry spices. When they release their aroma chuck in potatoes and turnip. Toss them all about so that every piece of veg is coated.
2. Add crushed garlic, stir in. Add a cup of stock - put a lid on a simmer gently.
3. Keep simmering potato mixture, check every now and again, make sure there is enough liquid to help it cook through, but that it is a "dry" mixture. Adjust seasoning.
4. Tip some frozen peas on top, put lid back on, turn flame off and keep cooking for 5 mins.
large onion, chopped into fine half moons
1 tsp bicarbonate of soda
oil, for frying (I used a mixture of olive oil and peanut oil)
1. In a bowl mix onion and seasonings. Add salt and leave for at least 10 minutes.
2. Add bicarb and garm flour, toss together.
3. When about ready to fry, stir in a small amount of water. Mix to form a batter around the onion mixture.
4. Fry, in hot oil, in blobs.
5. Drain, on kitchen roll, and keep warm.
Chopped onion (I used the extra bits which weren't in moons from the bhajis)
Spinach, washed, stalks removed and shredded
1. Sweat off onion in olive oil, then add the garlic.
2. Add spinach and enough water (not much) to let it wilt down.
Bring all dishes together and scoff. I was going to do a raita type thing, but was fine without.