Prawns in Tomato Cream Sauce

A beautifully plated dish of Prawns in Tomato Cream Sauce, served in a white ceramic bowl on a rustic wooden table. The rich, orange-red sauce coats the succulent prawns, garnished with fresh coriander and a lemon wedge. A side of steaming white rice sits in a separate dish, with a spoon resting beside it. The warm wooden table and soft background blur enhance the inviting presentation

Prawns in Tomato Cream Sauce

Delicious prawns cooked in a flavorful tomato cream sauce with aromatic spices, including fresh curry leaves. Serve with rice for a satisfying meal.
Portions:4
Preparation Time: 10 minuten
Cooking Time:15 minuten
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Equipment

  • Wok or frying pan
  • spoon

Ingrediënten

For the sauce:

  • 1 tbsp tomato purée
  • ¼ tsp salt
  • ¼ tsp sugar
  • 1 tsp garam masala
  • ½ tsp ground roasted cumin seeds
  • ¼ tsp chili powder or to taste
  • 3 tbsp finely chopped coriander
  • 1 fresh hot green chili finely chopped
  • 1 tbsp lemon juice
  • 200 ml 7 fl oz tinned coconut milk (stirred) or single cream

For the prawns:

  • Vegetable oil
  • 1 tsp black mustard seeds
  • 3 garlic cloves peeled and finely chopped
  • 10 –15 curry leaves fresh or dried
  • 550 g 1¼ lb medium-sized raw, headless prawns (peeled, de-veined, and washed)

Instructies

To make the sauce:

  • In a bowl, mix the tomato purée, salt, sugar, garam masala, ground roasted cumin seeds, chili powder, green coriander, green chili, lemon juice, and 1 tablespoon of water.
  • Slowly add the coconut milk or cream, mixing as you go.
  • Set the sauce aside.

To stir-fry the prawns:

  • Peel and finely chop the garlic.
  • Heat 3 tablespoons of oil in a wok or frying pan over medium-high heat.
  • When hot, add the mustard seeds.
  • As soon as the seeds begin to pop (this takes just a few seconds), add the garlic and curry leaves.
  • Stir until the garlic turns medium brown.
  • Add the prawns and stir-fry until they turn opaque most of the way through.
  • Add the prepared sauce, turn the heat to medium, and heat the sauce through until it begins to simmer.
  • By then, the prawns should be completely opaque and cooked through.
  • Remove from the heat and serve immediately.

Video

Notes / Tips / Wine Advice:

Serving Tip:
Serve with steamed rice or flatbreads for a complete meal. Garnish with extra coriander or a squeeze of lemon for added freshness.
Wine Advice:
Pair with a light white wine such as Chardonnay or Sauvignon Blanc to complement the creamy tomato sauce and spices.

Nutritional Information

Carbohydrates: 270 g | Protein: 8 g | Fat: 25 g | Fiber: 16 g | Sugar: 2 g | Salt: 6 g
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Recipe Category Curry / Main Dish / Sauce / Spices & Seasoning
Country India
Season: All seasons
Diets Vegetarian

Heavenly Seafood Soup

A beautifully plated Glorious Seafood Soup, featuring mussels, clams, prawns, and crab meat in a rich, creamy coconut broth. The soup is served in a rustic ceramic bowl, garnished with freshly chopped parsley. The dish has a smooth, velvety texture with a golden hue, complemented by the deep colors of the shellfish. The bowl sits on a wooden table, accompanied by a side of crusty bread. Soft, warm lighting enhances the inviting and luxurious presentation.

Heavenly Seafood Soup

A rich and flavorful seafood soup with mussels, clams, prawns, and crab meat, infused with ginger and coconut milk, garnished with fresh parsley.
Portions:4
Preparation Time: 15 minuten
Cooking Time:30 minuten
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Equipment

  • large pan
  • Wide, heavy pan
  • strainer
  • whisk,

Ingrediënten

  • 16 mussels
  • 8 clams
  • 100 g raw headless prawns
  • 1 cm cube fresh root ginger
  • 40 g onion
  • 1.2 liters chicken stock
  • 1 tsp black peppercorns
  • Salt to taste
  • 40 g unsalted butter
  • 3 tbsp plain flour
  • 50 g white crab meat cooked or uncooked
  • 5 tbsp thick coconut milk
  • Fresh parsley chopped, to garnish

Instructies

  • Rinse the mussels and clams thoroughly under cold running water to remove sand and grit.
  • Scrub the shells with a stiff brush and remove the beards from the mussels.
  • Tap any open molluscs gently with the back of a knife; discard any that do not close.
  • Rinse again and set aside.
  • Peel and devein the prawns, then rinse and pat them dry.
  • Cut each prawn into 3 segments and set aside.
  • Cut the ginger into 4–5 slices.
  • Peel the onion.
  • Combine the chicken stock, ginger, whole onion, and peppercorns in a pan.
  • Bring to a simmer, then cover and simmer gently for 15 minutes.
  • Strain the stock into a clean pan, season with salt to taste, and keep warm.
  • Melt the butter in a wide, heavy pan.
  • Add the flour and cook, stirring, over low heat for 2 minutes, until the mixture bubbles but does not brown.
  • Gradually pour in the hot stock, whisking rapidly to prevent lumps.
  • Simmer gently for 3–4 minutes.
  • If any lumps appear, strain the mixture at this point.
  • Add the mussels and clams to the soup and bring to a boil.
  • Cover and cook over medium heat for 5 minutes, or until the shells open.
  • (If some do not open, cook for another minute, then discard any that remain closed.
  • )
  • Add the prawns, crab meat, and coconut milk to the soup.
  • Cook over low heat for 1 minute.
  • Serve the soup in wide soup plates, garnished with chopped parsley.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with crusty bread for dipping or a side salad for a complete meal.
Wine Advice:
Pair with a crisp white wine, such as Sauvignon Blanc, or a light, dry Chardonnay to complement the rich flavors of the soup.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 10 g | Protein: 28 g | Fat: 18 g | Fiber: 3 g | Sugar: 4 g | Salt: 1.5 g
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Recipe Category Fish / Seafood / Main Dish / Soup
Country International
Season: All seasons

Royal Madras Curry Soup

A beautifully plated Madras Curry Soup, featuring a smooth, creamy texture with a rich golden-orange hue. The soup is served in a rustic ceramic bowl, garnished with finely chopped fresh chives. A side of thin, crisp toast sits next to the bowl on a wooden table. Soft, warm lighting enhances the comforting and nostalgic feel of this Anglo-Indian inspired dish.

Royal Madras Curry Soup

A rich and flavorful Madras Curry Soup with the warmth of curry powder, creamy potatoes, and fresh vegetables, served hot or cold for a comforting meal.
Portions:6
Preparation Time: 15 minuten
Cooking Time:1 uur
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Equipment

Ingrediënten

  • 2 tbsp vegetable oil
  • 1 medium onion peeled and chopped
  • 2 tbsp curry powder
  • 450 g tomatoes coarsely chopped
  • 2 medium carrots peeled and cut into rounds
  • 350 g potatoes peeled and cut into rough dice
  • 120 g peas fresh or frozen and defrosted
  • tsp salt or to taste
  • 250 ml double cream
  • 250 ml vegetable stock
  • 1 tbsp fresh chives finely chopped, optional for garnish

Instructies

  • Heat the vegetable oil in a pan over medium-high heat.
  • Add the chopped onion and sauté for 4–5 minutes, or until the onion becomes golden.
  • Add the curry powder and stir for 10 seconds to release the flavors.
  • Stir in the tomatoes, carrots, potatoes, peas, salt, and 1 liter (1¾ pints) of water.
  • Bring the mixture to a boil.
  • Once boiling, cover and reduce the heat to low.
  • Simmer gently for 45 minutes.
  • Blend the soup in batches in a blender, then strain it through a coarse sieve to remove any pulp.
  • Return the strained soup to the pan, then stir in the double cream and vegetable stock, adjusting the amount of stock for the desired soup consistency.
  • Reheat the soup if you prefer it hot, or cover and refrigerate if you prefer it cold.
  • Garnish with chopped chives before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with thin, crisp toast or a side of fresh naan for a complete meal.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc, or a chilled rosé for a refreshing complement to the spicy soup.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 12 g | Fiber: 6 g | Sugar: 9 g | Salt: 1.1 g
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Recipe Category Curry / Main Dish / Soup
Country India
Season: All seasons

Gingery Cauliflower Soup

A beautifully plated Gingery Cauliflower Soup, featuring a smooth, creamy texture with a warm golden hue. The soup is served in a rustic ceramic bowl, garnished with a drizzle of cream and a sprinkle of fresh herbs. A side of crusty bread sits next to the bowl on a wooden table. Soft, warm lighting enhances the comforting and aromatic feel of this spiced, elegant dish.

Gingery Cauliflower Soup

This aromatic gingery cauliflower soup, infused with cumin, coriander, turmeric, and chili powder, makes for a flavorful first course or a light meal.
Portions:6
Preparation Time: 15 minuten
Cooking Time:25 minuten
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Equipment

Ingrediënten

  • 3 tbsp vegetable oil
  • 175 g 6 oz onions (peeled and chopped)
  • 2.5 cm 1 inch piece fresh ginger (peeled and cut into fine slivers)
  • 4 garlic cloves peeled and chopped
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • ¼ tsp ground turmeric
  • ¼ tsp chili powder
  • 225 g 8 oz potatoes (peeled and cut into rough 1 cm or ½ inch dice)
  • 225 g 8 oz cauliflower florets
  • 1.2 liters 2 pints chicken stock
  • Salt to taste
  • 150 ml 5 fl oz single cream

Instructies

  • Heat the vegetable oil in a large saucepan over medium-high heat.
  • Once hot, add the chopped onions, ginger, and garlic.
  • Stir and fry for about 4 minutes or until the onions start to brown.
  • Add the cumin, coriander, turmeric, and chili powder.
  • Stir briefly to combine.
  • Add the potatoes, cauliflower, and chicken stock.
  • If the stock is unsalted, add ¼ tsp salt.
  • Stir and bring to a boil.
  • Cover, reduce the heat to low, and simmer gently for 10 minutes or until the potatoes are tender.
  • Taste the soup and add more salt if desired.
  • Blend the soup in batches using a blender, blending until smooth.
  • Strain the soup, pressing down to extract all the pulp.
  • Stir in the cream and mix well.
  • The soup can now be reheated and served.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a light sandwich or fresh salad for a complete, satisfying meal.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a refreshing Pinot Grigio to complement the warmth and spices of the soup.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 7 g | Fiber: 5 g | Sugar: 5 g | Salt: 1 g
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Recipe Category Main Dish / Soup
Country India
Season: All seasons

Murgh Ki Masedar Kaleji (Chicken Livers with Fennel and Black Pepper)

A beautifully plated dish of Murgh Ki Masedar Kaleji (Chicken Livers with Fennel and Black Pepper) served on a rustic wooden table. The dish features tender, lightly browned chicken livers in a rich, spiced sauce with hints of mustard, fennel, and black pepper. Garnished with fresh green coriander and served in a white ceramic bowl. A side of toasted bread or naan is placed nearby for dipping. The warm wooden table and softly blurred background enhance the inviting and authentic Indian presentation.

Murgh Ki Masedar Kaleji (Chicken Livers with Fennel and Black Pepper)

Deliciously spiced chicken livers with fennel and black pepper, served in a creamy sauce with a sprinkle of fresh coriander. Perfect as a first course or on toast for a snack.
Portions:8 servings
Preparation Time: 10 minuten
Cooking Time:10 minuten
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Equipment

Ingrediënten

  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp chili powder
  • 1 tbsp grainy French mustard
  • 1 tbsp vegetable oil
  • ¼ tsp fennel or anise seeds
  • 10 fresh curry leaves if available
  • Garlic cloves peeled and finely chopped
  • 50 g 1 lb chicken livers (trimmed and separated into 2 lobes each)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp single cream
  • 2 tbsp finely chopped green coriander

Instructies

  • In a small bowl, mix the turmeric, cumin, coriander, chili powder, and mustard with 2 tablespoons of water to make a spice paste.
  • Set aside.
  • Heat 1 tablespoon of oil in a wok or frying pan over high heat.
  • Once hot, add the fennel seeds, curry leaves, and garlic.
  • Stir and fry until the garlic turns golden.
  • Add the chicken livers and sprinkle with ½ teaspoon salt and freshly ground black pepper.
  • Stir and toss for 3–4 minutes, or until nicely browned.
  • Remove the livers with a slotted spoon and place them in a serving dish or bowl.
  • Add the prepared spice paste to the pan and stir for about 15 seconds.
  • Pour in the cream and a light sprinkle of salt.
  • Stir for 30–60 seconds until the cream slightly reduces.
  • Pour the sauce over the chicken livers and sprinkle with the green coriander.
  • Serve immediately.

Video

Notes / Tips / Wine Advice:

Serving Tip:
Serve the chicken livers on toast for a snack or as a first course. They also go well with a simple green salad or steamed vegetables for a full meal.
Wine Advice:
Pair with a light red wine, such as Pinot Noir, or a crisp white wine like Sauvignon Blanc to balance the richness of the dish.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 5 g | Protein: 20 g | Fat: 14 g | Fiber: 1 g | Sugar: 2 g | Salt: 1.5 g
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Recipe Category Chicken / Main Dish / Starters
Country India
Season: All seasons

Spiced Chicken Bites

A beautifully plated dish of Delicious Chicken Bits, featuring golden, bite-sized chicken cubes seasoned with a blend of turmeric, chili powder, cumin, thyme, and paprika. The chicken is arranged on a rustic ceramic plate, garnished with fresh herbs. A side of dipping sauce and lemon wedges accompany the dish on a wooden table. Soft, warm lighting enhances the inviting and flavorful presentation.

Spiced Chicken Bites

These spiced chicken cubes are flavorful and versatile, perfect for serving as appetizers, adding to salads, or enjoying as a main course.
Portions:8 servings
Preparation Time: 15 minuten
Cooking Time:20 minuten
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Equipment

  • baking dish
  • Wok or large non-stick frying pan
  • mixing bowl
  • greaseproof paper

Ingrediënten

  • 50 g 1¼ lb boned, skinned chicken breasts (approximately 4 breast pieces)
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground turmeric
  • ¼ tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp dried thyme
  • ¼ tsp garlic powder
  • ½ tsp bright red paprika
  • ¼ tsp salt
  • Vegetable oil for cooking

Instructies

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Cut each chicken breast piece into thirds lengthways, and then crossways into 2–2½ cm (¾–1 inch) segments.
  • Place in a bowl.
  • Add the black pepper, turmeric, chili powder, cumin, thyme, garlic powder, paprika, salt, and 1 tablespoon of oil to the bowl.
  • Mix well and set aside for at least 10 minutes to marinate.
  • Heat 2 tablespoons of oil in a wok or large, non-stick frying pan over very high heat.
  • Once the oil is very hot, add the marinated chicken pieces.
  • Stir and fry quickly until the chicken is lightly browned or turns opaque on the outside.
  • Transfer the chicken pieces to a baking dish, then cover loosely with lightly oiled greaseproof paper that sits directly on the chicken pieces.
  • Bake for 8–10 minutes, or until the chicken pieces are cooked through.
  • If not eating immediately, remove the chicken from the hot baking dish to prevent drying out.

Notes / Tips / Wine Advice:

Serving Tip:
Serve the chicken bites with dipping sauces such as yogurt-based dips or chutneys, or add them to a salad for a flavorful, protein-packed meal.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc, or a refreshing sparkling wine for a perfect appetizer pairing.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 2 g | Protein: 26 g | Fat: 8 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.8 g
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Recipe Category Appetizer / Chicken / Main Dish
Country India / International
Season: All seasons

Garlic and Chilli Prawns

A beautifully plated dish of Prawns with Garlic and Chillies, featuring golden, stir-fried prawns coated in a rich blend of turmeric, chili powder, and mustard seeds. The dish is garnished with finely chopped fresh coriander and thin slices of green chili for a vibrant contrast. The prawns are served in a rustic ceramic bowl, accompanied by a side of lemon wedges. The bowl sits on a wooden table, with soft, warm lighting enhancing the inviting and flavorful presentation.

Garlic and Chilli Prawns

These spicy and aromatic prawns with garlic and chillies are cooked to perfection in a stir-fry, making them an ideal appetizer or main dish.
Portions:8 servings
Preparation Time: 10 minuten
Cooking Time:5 minuten
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Equipment

  • Wok or large frying pan
  • spoon

Ingrediënten

  • 50 g 1 lb medium-sized raw, headless prawns (peeled, de-veined, and washed, patted dry)
  • ¼ tsp ground turmeric
  • ¼ tsp chili powder
  • 2 tbsp vegetable oil
  • ½ tsp black or yellow mustard seeds
  • 4 garlic cloves peeled and finely chopped
  • 1 fresh hot green chili finely chopped
  • ½ tsp salt
  • 2 tsp finely chopped fresh coriander or parsley

Instructies

  • Put the prawns in a bowl and sprinkle with turmeric and chili powder.
  • Rub the spices evenly over the prawns.
  • Heat the vegetable oil in a wok or large frying pan over high heat.
  • When the oil is very hot, add the mustard seeds.
  • As soon as the seeds begin to pop (this takes just a few seconds), add the chopped garlic.
  • Stir until the garlic turns golden.
  • Add the finely chopped green chili and stir for a moment.
  • Add the prawns and stir-fry them over high heat until they turn opaque, about 2–3 minutes.
  • Sprinkle with salt and toss the prawns to coat evenly.
  • Finally, sprinkle with chopped fresh coriander or parsley, toss again, and serve immediately.

Notes / Tips / Wine Advice:

Serving Tip:
Serve as a cocktail snack with toothpicks or alongside steamed rice for a quick and delicious main course.
Wine Advice:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer to complement the spicy and garlicky flavors.

Nutritional Information

Calories: 140 kcal | Carbohydrates: 2 g | Protein: 26 g | Fat: 4 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.7 g
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Recipe Category Appetizer / Fish / Seafood / Main Dish
Country India / International
Season: All seasons

Spicy Vegetable Pakoris

A beautifully plated dish of Pakoris, featuring crispy, golden-brown vegetable fritters made with a spiced chickpea flour batter. The pakoris are arranged on a rustic ceramic plate, garnished with fresh coriander. A small bowl of tamarind chutney sits beside them for dipping. The plate rests on a wooden table, with a few scattered spices and a side of masala chai. Soft, warm lighting enhances the inviting and flavorful presentation.

Spicy Vegetable Pakoris

These crispy, spicy vegetable fritters (pakoris) are perfect as a snack or appetizer, paired with a tangy tamarind chutney for the ultimate flavor experience.
Portions:8 servings
Preparation Time: 20 minuten
Cooking Time:30 minuten
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Equipment

  • Wok or karhai (deep-frying pan)
  • mixing bowl
  • slotted spoon

Ingrediënten

  • For the batter:
  • 100 g 4 oz chickpea flour (besan)
  • 1 tsp salt
  • ¼ tsp ground turmeric
  • ¼ tsp ground cumin
  • ¼ tsp bicarbonate of soda
  • ½ tsp freshly ground black pepper
  • ½ tsp cayenne pepper optional
  • For the filling:
  • 3 medium potatoes peeled
  • Vegetable oil for deep-frying
  • Salt and freshly ground black pepper to taste
  • To serve:
  • Plain Tamarind Chutney

Instructies

  • To make the batter, sift the chickpea flour into a mixing bowl.
  • Gradually mix in about 200 ml (7 fl oz) water until the batter is thick enough to coat the vegetables.
  • Add the salt, turmeric, cumin, bicarbonate of soda, black pepper, and cayenne pepper (if using) to the batter, and mix well.
  • Cut the potatoes into thin rounds, about 1 mm (⅛ inch) thick, and immerse them in a bowl of cold water to prevent browning.
  • Pour enough oil into a wok, karhai, or other deep-frying pan to give a 6–7.
  • 5 cm (2½–3 inch) depth in the middle.
  • Heat the oil over low to medium heat until it’s hot but not smoking.
  • Take a few potato slices at a time, wipe them dry, and dip them in the batter.
  • Drop them into the hot oil in a single layer.
  • Fry the pakoris slowly for 7–10 minutes on each side until golden brown and cooked through.
  • Remove them with a slotted spoon and drain on kitchen paper.
  • Sprinkle with salt and freshly ground black pepper.
  • Keep the cooked pakoris hot while frying the remaining batches in the same way.
  • Serve the pakoris while they are crisp and hot, with Plain Tamarind Chutney as a dip.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a side of crisp salad or as an appetizer with drinks for a deliciously spicy snack.
Wine Advice:
Pair with a crisp white wine such as Sauvignon Blanc or a light beer to complement the flavors of the pakoris.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 12 g | Fiber: 4 g | Sugar: 3 g | Salt: 1 g
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Recipe Category Side Dish / Snacks / Starters
Country India
Season: All seasons
Diets Vegetarian

Sour Spiced Potatoes (Khatte Aloo)

A beautifully plated dish of Khatte Aloo, featuring diced, golden potatoes seasoned with roasted cumin, black pepper, cayenne pepper, and fresh coriander. The potatoes are arranged in a rustic ceramic bowl, garnished with additional fresh herbs and a drizzle of lemon juice. A small dish of extra spices and lemon wedges accompany the dish on a wooden table. Soft, warm lighting enhances the inviting and flavorful presentation.

Sour Spiced Potatoes (Khatte Aloo)

These tangy, spiced potatoes (Khatte Aloo) are a popular street-side snack in North India, perfect as an appetizer or served with drinks.
Portions:12 servings
Preparation Time: 15 minuten
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Equipment

Ingrediënten

  • Medium-sized potatoes boiled ahead of time, cooled for at least 2 hours
  • ½ tsp salt or to taste
  • 2 –3 tbsp lemon juice or to taste
  • 2 tsp ground roasted cumin
  • ¼ tsp freshly ground black pepper
  • ½ tsp cayenne pepper
  • 2 tbsp finely chopped fresh green coriander

Instructies

  • Peel the cooled potatoes and dice them into 1 cm (½ inch) cubes.
  • Place in a large bowl.
  • Add the salt, lemon juice, ground roasted cumin, black pepper, cayenne pepper, and chopped coriander.
  • Mix well to combine all the flavors.
  • Check and adjust the salt and lemon juice to your taste.
  • Serve the spiced potatoes on a platter, accompanied by toothpicks.
  • They are perfect with drinks as a snack.

Notes / Tips / Wine Advice:

Serving Tip:
These potatoes are perfect for serving as an appetizer or alongside drinks at a party or picnic.
Wine Advice:
Pair with a crisp, refreshing white wine such as Sauvignon Blanc or a light beer to balance the tangy flavors.

Nutritional Information

Calories: 70 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 0.5 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.4 g
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Recipe Category Side Dish / Snacks / Vegetables
Country India
Diets Vegetarian

Onion Fritters

Onion Fritters

Onion Fritters

Even though these are served as a first course in many restaurants and there is no reason why they should not be in India they are generally served as a snack with tea. They may also be served with drinks. This particular recipe, in which an egg is used in the batter, comes from my friend, Badi Uzzaman, who played the part of my husband in the television series Firm Friends. A chutney should be served on the side.
Portions:6 servings
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Ingrediënten

  • large egg
  • tablespoon lemon juice
  • 00 g 4oz chickpea flour (also called gram flour or besan)
  • ¾ teaspoon salt
  • ½ teaspoon chilli powder
  • ½ teaspoon garam masala
  • ½ teaspoon cumin seeds
  • teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • fresh hot green chilli, finely chopped
  • tablespoons chopped green coriander
  • egetable oil for deep-frying
  • 500 g 7oz onions, peeled and chopped into medium-sized dice

Instructies

  • Break the egg into a bowl and beat well.
  • Add 4 tablespoons water and the lemon juice.
  • Mix, add all the chickpea flour and mix well with a whisk.
  • Put in the salt, chilli powder, garam masala, cumin seeds, ground cumin, turmeric, green chilli and green coriander.
  • Mix well and set aside for at least 10 minutes or longer.
  • Mix again with a whisk.
  • The batter should be of a droppable consistency.
  • Put the oil for deep-frying in a wok or deep fryer and set over medium heat.
  • You should have at least 7.5cm (3in) oil in the centre of the wok.
  • When hot, put the onions into the batter and mix. (This should always be done just before frying.)
  • Remove heaped teaspoons of the batter and drop it into the hot oil.
  • Use up all the batter this way.
  • Stir and fry the fritters for 7–8 minutes or until they are a golden red.
  • Remove with a slotted spoon and drain on a plate lined with kitchen paper.

Notes / Tips / Wine Advice:

Serve the fritters hot, as soon as they are made.
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Recipe Category Side Dish / Snacks / Starters
Country India
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