| Cuthbert |
02-15-2015 08:14 AM |
Easy to make takes about 15 mins cooking time, the sauce is plain yoghurt, mint sauce (that jarred stuff you have with lamb or Sunday dinners), pinch of turmeric and caster sugar. Same stuff you get in Indian restaurants if you have had that with your naans. Can do it by eye but go easy on the sugar.
Chicken - plain yoghurt, chilli powder (use enough yoghurt to generously cover your chicken and mix enough chilli powder in so that the yoghurt is very pink) bit of salt, bit of oil, mix in a bowl and marinade for a few hours. Put in oven on the highest heat. The clay ovens they use are really really hot so no problem putting it on the highest.
Onion bhajis - one egg, flour, cumin seeds, turmeric, salt, pinch of chilli powder, hard to put an amount cos I do it by eye but the consistency when mixed up should be almost like treacle. Chop one onion and mix in with a spoon. Shallow fry a generous tablespoon of this mixture and when you can move it around the pan with a spatula turn over so it's just lightly fried on both sides, take them out and put on tissue and flatten them down then back in, keep turning them and fry until golden brown. I got five bhajis from this.
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