Tag: winter

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St Kitts Bhaji Mix Recipe

We don’t have any of our bhaji mix on the shelf at the moment, but we don’t want to leave you without – so by popular request, here’s how you can make it at home!

 

Bhaji mix ingredients:

200g gram flour

1 tsp garam masala

1 tsp baking powder

water

 

Method:

Mix dry ingredients together and add enough water to make a batter – you want it thicker than for pancakes, but not stiff.

My favourite bhaji is cauliflower, so I’ll give you the instructions for that. Break cauliflower into florets and put them into boiling water, bring back to the boil then remove from the heat straight away and strain. They will feel like they are too firm, but trust me this will make them perfect. Drop the cauliflower florets into the batter and coat thoroughly. Heat about an inch of oil in a deep frying pan, once it is hot drop the coated cauliflower in and fry, turning regularly, until a golden brown. Drain on kitchen paper and give a sprinkle of salt before serving. Best served hot with a yoghurt dip, or as a side with a curry.

 

You can also use peas, chopped onions, partially cooked sweet potato… anything you fancy really! They’re also great with salad, if the sun finally comes out and you fancy a quick bite…

 

Photo credit: mdid via Foter.com / CC BY

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Susan’s Lentil Dahl Recipe

So we had to cancel last week’s meal (booo…) due to illness, but to try and make up for it, we thought we’d give you our recipe so you can try it at home. To me, this meal is Indian comfort food at its best – a real winter warmer, or just as fabulous cold the next day. I recommend eating whilst in your pyjamas!

If Indian food is your thing, take a look at Manjulas Kitchen, for some fabulous recipes (and great watching!).

 Susan’s Lentil Dahl

1 onion finely chopped

1 carrot cut into thin slices

2 large potatoes cut into small cubes

couple of large handfuls of red lentils

½ block of creamed coconut (not milk and not a carton)

1 tsp black or brown mustard seed

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

½ tsp black pepper

1 tsp ground cardamom

1 inch piece of fresh ginger – peeled and finely grated

1 clove garlic crushed (totally optional, I don’t use this at all, but if you like garlic knock yourself out!)

ghee or oil – about two tablespoons

handful of fresh coriander leaves – chopped

 

Heat the oil or ghee in a large saucepan, when hot drop in the mustard seeds and leave until they start to pop, add the onion and cook until it starts to brown. Add the coriander, cumin, turmeric, pepper, cardamom, fresh ginger and the garlic if using. Cook the spices for a moment or two before adding in the carrots, potatoes and lentils and cook for a few seconds. Add enough water to completely cover everything and bring to the boil. Reduce heat to a simmer and cook until everything is soft, adding boiling water if it needs it. When it is cooked there should still be a good amount of liquid in the pot, now add the block of coconut and stir until it’s is completely dissolved, cook on for a minute or two until it thickens. Remove from heat and stir in the most of the fresh coriander, reserving a little for garnishing. Serve with yoghurt, mango chutney and a chapatti.

We recommend serving with onion (or cauliflower if you’re feeling adventurous) bhajis – check out our easy bhaji mix here.

Photo credit: srqpix via Foter.com / CC BY