- 1 large onion
- 200 g gram (chickpea) flour + (2 spoons rice flour)
Spices:
1/2 tsp chilli powder
turmeric
cumin+cumin seeds
paprika
ginger
salt to taste
Optional: corriander powder,chopped corriander leaves, red chilli flakes
Chop onion, put it in the bowl and sprinkle with salt.Let it stand for aprox.10 minutes and squeeze the water out.
Mix flour,spices and salt, stir properly (you can put the mix in the fridge and wait about 30 mins)
Mix with the onion.
Heat the pan on high temp., start frying bhajis and lower the heat.Fry until dark-golden (see picture).
Eat best with tamarind chutney or yoghurt (+mint).
Spicy Tomato Dipping Sauce:
1 tblspn Worcestershire sauce
1 tblspn tabasco sauce
1 tspn cumin (optional)
1 cup tomato sauce
Mix the dipping sauce ingredients together and serve with the bajis.
* 4 Tbs Parmigiano Reggiano Cheese * 2 bunches Fresh basil * 1/2 Cup Fresh walnuts * 1 Piece Garlic cloves -------------------------------------- * 3/4 Cups Extra virgin olive oil * 1 Pinch Salt * 1 Pinch Black pepper
# Add the first 4 ingredients to food processor, process to start the breaking down of the basil leaves. Scrape down the sides of the bowl before adding oil.
# Slowly drizzle in olive oil.
Re-season if needed with salt and pepper
Cooks Note: Use on pasta, in soup, on crisp bread, on grilled fish etc.. Buy good oil, cheap supermarket olive oil will give terrible results. It's all about the oil. ENOUGH FOR ABOUT 300 g OF PASTA (SERVES 2)
1/2 tsp dried yeast 150 ml water 3 tsp tepid milk 1/4 tsp honey or sugar 150 g (5oz)strong white flour
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for the dough
1/2 tsp dried yeast 200 ml (8 oz) water (or probably little bit less) 1/2 tbsp olive oil 350g strong white flour 1 and 1/2 tsp salt --------------------------------------------------
Sprinkle the yeast into the water and milk in a large bowl.Wait 5 minutes, then add the honey or suger and stir to dissolve.
1 pinch of salt 1 tsp dried yeast 140ml/ 5 oz warm water 180g/ 6 oz strong plain flour 1tbsp Italian extra virgin olive oil
For the Topping- 5tbsp Italian olive oil 1 onion, finely sliced 1 red pepper, finely sliced 1 green pepper, finely sliced Salt and pepper 350g tinned chopped tomatoes 2 mozzarella balls, torn into chunks Handful of fresh basil leaves 4tbsp Italian extra virgin olive oil 10 slices of Salame Napoli
METHOD
Mix the salt and the yeast in a bowl with the water.
In another large bowl, make a well in the centre of the flour and add the water mixture and extra virgin olive oil. Mix well with a wooden spoon until you create a doughy texture. Turn out the dough onto a clean well-floured surface and work it with your hands for approximately 3 minutes.
Place in a bowl, with a towel, leave in a warm place and allow to rest for least 30 minutes until the dough nearly doubles in size. At this stage, pre-heat the oven at 220ºC.
In the meantime, heat the olive oil in a frying pan, add in the onion and sliced peppers, season with salt and pepper and cook until softened. Place in a bowl and allow to cool.
Once the dough is ready, turn out onto a floured surface and create a round pizza shape approximately 25cm in diameter.
Place the pizza base on a baking tray that’s been brushed with oil. Using a tablespoon, spread the tomatoes on top of the dough and season with salt and pepper. Add the peppers, the basil and the mozzarella and drizzle the extra virgin olive oil on top. Cook in the middle of the oven for approx. 10-15 minutes.
Remove and place on the salame, cook for a further 5 minutes and serve immediately.
Tarka Dal or Tadka Dahl is a North Indian dish and is a kind of thick, spicy soup usually served with rice or, my personal favourite, just warm chapatis or naan bread which you use to scoop it up! A delicious warming, comfort food at any time. A "Tadka (Tarka)" is a dish using ingredients cooked in a spiced butter/oil which is added (in this case) to cooked lentils. Everyone has their own version of this favourite starter or light lunchtime snack, this is ours. Spice proportions can be varied to suit your taste and salt may be omitted. Takes around a half hour to make. (Serves 2-3)
Ingredients:
300g (90z) Red Lentils washed and drained
850ml (30fl oz) Water (0r Vegeatable Stock/ Chicken Stock for a richer flavour)
4 garlic cloves roughly chopped
1 medium onion roughly chopped
2 tomatoes finely chopped
1 tsp salt
30g (1oz) butter
1/4 tsp Cumin Seeds
1/2 tbsp Garam Masala
1 tsp Ground Turmeric
1/4 tsp Asafoetida
1/4 tsp Chilli Powder
1/4 tsp Ground Coriander
1/2 tbsp fresh coriander for garnish
Method:
1 Rinse the lentils in a seive under running water until the water runs clear to remove any dust or powdered lentil. Bring the water or stock to the boil and add the washed lentils/dal.
2 Add the turmeric and ground coriander, stir and simmer for 20 minutes or until lentils are soft (tip: cook the lentils for as long as you can to ensure softness - you cant over do them). Cook until the water is absorbed, if they go dry and are not soft, simply add more water.
3 Add the butter to a large frying pan and cook gently with the cumin seeds and asafoetida (combats wind!) for a few seconds, add the chopped onions and garlic and fry until the onions just start to brown. When done, add the chopped tomatoes, cuury leaves and chilli powder and continue cooking for another few minutes. (This is your Tarka).
4 Add the dal to the tarka and stir well.
5 Continue cooking and add the garam masala and salt (to taste) and stir in well.
6 The finished Tarka Dal should be soft and runny, if required add more water.
7 Serve with a few knobs of butter on top of the dal and sprinkle the fresh coriander leaves on top to garnish. Serve with basmati rice of plain naan/chapatti breads.
This dish can be made in advance and served the next day and also freezes very well.
Ingredience: 400 g hladké mouky 20 g droždí 200 ml teplé vody 1 lžíce olivového oleje 2 čajové lžičky soli 14 černých oliv pokrájených na čtvrtky, chcete-li
Příprava: Do mísy prosijeme mouku, přidáme rozdrolené droždí, olivový olej, sůl a teplou vodu. Promícháme a na pomoučeném vále důkladně, cca 10 minut, propracujeme. Necháme těsto na teplém místě, přikryté, kynout až do zdvojnásobení objemu (cca 1 hodinu). Na vále potom těsto rozdělíme na dva díly, roztáhneme na placky (asi 30x15 cm) poklademe olivami (pokud nechcete, olivy vynechte) a placky přeložíme, čímž vytvarujeme ciabatty. Ty potřeme olivovým olejem a necháme asi 20 minut na pečicím papíru na plechu kynout. Pečeme v předehřáté troubě asi 20 minut při teplotě 220 stupňů Celsia. Dobře upečená ciabatta musí, když na ni zaťukáme prstem, znít dutě. Upečené ciabatty necháme vychladnout na mřížce, aby nenavlhly. Pozn. autorky: Jestli nemáte zaručeně čerstvé droždí, připravte si nejprve z droždí, špetky cukru a vlažné vody kvásek.
1 cup of dried chickpeas, soaked in water for 12 hours
Crumbs from 1 slice of white bread
3 cloves of garlic
1 teaspoon baking soda
1/2 cup chopped parsley)
1/2 cup chopped coriander
1/2 small onion
1/2 spoon of sesame seeds
1/2 teaspoon cumin spice
1/2 teaspoon ground corriander
1/2 teaspoon paprika
(1/2 chilli powder)
Salt, pepper
Oil for deep frying
1. Wash and dry the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little cold water if needed. 2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes. 3. Warm the oil - it should be hot, not boiling. Add the baking soda to the mixture and knead a little. 4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot with pitta bread and vegetable salad (ice lettuce,tomato,cucumber,spring onion...etc)Nice with tahini too!
Tahini omáčka:
5 lžic tahini
5 lžic studené vody
šťáva z 1/2 citronu
1 stroužek česneku drcený
1/2 lžičky soli
