bhaji aldo

Photo by Aldo Cauchi Savona from Chlikk

Onion Bhajis are a great starter for an Indian feast or themed night. They are ideally served with some yoghurt or cream cheese-based dipping sauce.

You will need:

– 3 onions, cut into 5mm slices and layers separated

– 2 eggs

– 120g flour (the original recipe calls for plain flour, I used barley flour. The more authentic type to use is gram flour.)

– 1 tspn ground coriander

– 1 tspn cumin seeds

– vegetable oil if frying, spray oil if baking or airfrying

The ingredient list didn’t include any salt but the end result was slightly bland in my opinion. My suggestion is to up the spices and/or add a pinch of salt.

To make:

Beat the eggs in a large bowl. Add the separated onion rings and mix well. Add the flour and spices and mix until uniformly covering the onion rings.

2014-01-08 17.32.57Form small mounds with a tablespoon, leaving space in between. I tried two methods of cooking these – in batches of 4 for 10 minutes in the airfryer at 180 degrees or on a baking tray covered in foil/baking sheet for about 20 minutes in a 200 degree fan oven. Both resulted in puffed up golden onion bhajis. It’s preferable to use a spray oil in both the airfryer and the oven as they tend to stick to a surface whilst cooking.

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 I served these with a cream cheese, harissa and fresh coriander dipping sauce.

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I’ve been meaning to try out kale since it seems so popular in cooking forums/pages lately and I finally did so – my first dish with kale was a simple one.

You will need to rinse and then remove the thicker stalks. You will notice that the stalk is quite tough but this will soften and taste great on cooking. It might feel like spinach, but it seems to take quite a bit longer to cook and the taste is similar to a tasty cabbage.

You will need:

100g kale

1 tablespoon olive oil

1 clove garlic, minced

1 teaspoon diced chili

salt and pepper to taste

50g feta cheese

Chop up roughly and place in a wok with a tablespoon of oil, as well as some chili, garlic, salt and pepper. Sautee for about 15-20 minutes or until cooked to your liking. I added a few tablespoons of water after a few minutes to create a steaming effect. When it was almost cooked I crumbled some feta cheese into the pan. Stir every few minutes to cook uniformly. Serve hot or cold.

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You will need (1 large portion or to share between 2 as a snack):

  • 6 baby potatoes
  • a teaspoon cajun seasoning
  • pinch of rock salt
  • freshly ground pepper
  • 2 tablespoons olive oil

Wash the potatoes and boil in water with the skin on for 5-8 minutes . They will be ready when you can pierce with a fork with little resistance, but it’s important not to boil until they are too soft to chop neatly. Remove from the heat and wash under cold water when they are ready. Once cooled sufficiently chop into halves or quarters and place in a bowl.

Add oil, cajun seasoning, salt and pepper and coat the potatoes.

Spread on a baking dish in a 200 degree oven and bake for about 10-12 minutes until golden brown. Serve hot.