Mixed Vegetable Bhajis
These mixed bhajis can be served on their own as a delicious starter or as an accompaniment to a main meal. Serve with a salad or with rice and curry.
- 6 oz (170 g) of gram flour
- 3½ oz (100 g) of lightly cooked cauliflower
- 1 small leek
- 1 small onion
- 10 - 12 tbsp of cold water
- 2 tbsp of freshly chopped coriander
- 2 tsp of ground coriander
- 1½ tsp of turmeric
- 1½ tsp of chilli powder
- 1 tsp of garam masala
- 1 tsp of bicarbonate of soda
- salt and pepper
- vegetable oil for frying
- In a large mixing bowl sift the gram flour and the bicarbonate of soda.
- Add some salt, all of the spices and the freshly chopped coriander. Mix well.
- Divide the flour mixture into three separate bowls.
- Halve the onion and then cut into thin slices.
- Add the sliced onion to one of the bowls of flour and mix together.
- Slice the leek and add to the second bowl of flour. Mix together.
- Add the cooked cauliflower to the third bowl and mix into the flour.
- Add 3 or 4 tbsp of cold water to each bowl and mix the ingredients together with a spoon until a paste forms.
- If you have a deep fat fryer, heat the vegetable oil until it reaches a temperature of 350°F (180°C) or a cube of bread turns brown within 30 seconds. A deep frying pan is also suitable.
- Take some of the mixture from one bowl and shape into a small ball. Repeat the same for the rest of the bowl and then the remaining two bowls.
- Fry for about 3 or 4 minutes until the bhajis have browned and then drain on kitchen paper.
- Place in an ovenproof dish and keep warm whilst you fry the rest of the bhaji mixture.
- Serve warm with a salad or with your main meal.
There are several variations on the recipe for Bombay potatoes.
These potatoes are fried in spices and yoghurt and then transferred to
the oven to cook through. Serve as an accompaniment to any type of
curry or any main meal.
- 25 oz (710 g) of waxy potatoes
- ½ pint (285 ml) of natural yoghurt
- 2 tbsp of vegetable ghee
- 2 tbsp of tomato purée
- 3 tsp of ground turmeric
- 1 tsp of panch poran spice mix
- chopped coriander
- Wash and peel the potatoes and place them in a pan of salty water. Bring to the boil and cook the potatoes until they are just cooked (10 - 15 mins).
- In a separate saucepan heat the vegetable ghee.
- Add the tomato purée, turmeric, panch poran, salt and yoghurt and mix well. Cook for 5 minutes on a gentle simmer, stirring frequently.
- Once the potatoes are just cooked but not soft drain them of the water and allow to cool until you can handle them.
- Preheat the oven to 350°F (180°C).
- Quarter the potatoes and add to the pan with the yoghurt mixture. Cook for 2 - 3 minutes.
- Transfer to an ovenproof casserole dish and cover with a lid.
- Place into the preheated oven and cook for 35 - 45 minutes or until the potatoes are cooked through and the sauce has thickened.
- Remove from the oven and sprinkle with the chopped coriander before serving.
Mussels in a Creamy Turmeric Sauce
This dish is simple and quick to prepare. It can be eaten as a starter
with fresh crusty bread or as a main meal with a side serving of French
Ingredients (serves 1 to 2 people)
- 6 oz (170 g) of cleaned mussels
- ½ pint (285 ml) of vegetable stock
- ¼ pint (140 ml) of cream
- 2 tbsp of soy sauce
- 1 tsp of turmeric
- Place the vegetable stock together with the soy sauce into a wide saucepan. Mix together and warm up on a high heat.
- Make sure that the mussels have been thoroughly scrubbed and cleaned and then add to the saucepan.
- Cover the pan with the lid and leave until the liquid begins to boil and steam is being released from the sides of the pan.
- Reduce the heat to a simmer, keep the pan covered and allow the mussels to steam.
- Steam the mussels until they open up, which should take about 5 minutes. Make sure that you shake the bottom of the pan from time to time. (For more detailed instructions on how to cook mussels, see our section on how to steam mussels).
- As soon as the mussels begin to open up, remove them one by one from the saucepan and transfer to a large and deep serving dish. Discard any mussels that do not open.
- Add the cream and turmeric to the leftover stock in the saucepan and stir well.
- Bring to the boil and boil for 4 minutes, stirring constantly.
- Pour the cream sauce over the mussels and serve immediately.