Can you eat onion bhajis cold

Pizza Posted 7 years ago. Slogo Free Member. Donner meat covered in chilli sauce Posted 7 years ago. I find that Pizza is at its best after lying in the box on the floor in your bedroom — for 3 days Staple Uni diet for many a year and it never killed me!! Chicken curry or chicken and spinach curry. Lester Free Member. AlexSimon Full Member. Pizza My wife likes leftover curry on toast — not for me though. I ate a cold onion bhaji the other day, the morning after. It was delicious.

Rusty-Shackleford Free Member. Gulhane and Prasad both add garlic and ginger to the batter, which lend it a pleasing and more interesting sweetness than Majumdar's sugar — as do Prasad's unusual, but very welcome, fennel seeds, which I prefer to Todiwala's sharper ajwain, or lovage seeds. I love the earthiness of his cumin seeds with the onion, though. Sesame seeds, as used in Flavours of Gujarat, seem an unnecessary addition. Fresh coriander, used by everyone but Majumdar, adds an attractive colour and a fresh, clean flavour to the batter, while curry leaves, as used by Prasad and Gulhane, contribute a herbal note.

They're only worth buying fresh though, so if you can't find them, leave them out. It is very important to get the temperature of the oil right, as Todiwala explains: "Too hot [and] they will fry too fast and remain raw inside and gooey. Too cold and the results will be oily and soft. Sift the flours into a mixing bowl, then stir in the ghee and lemon juice and just enough cold water to bring it to the consistency of double cream.

Stir in the spices, aromatics and herbs and add salt to taste. Stir in the onions so they are well coated. Heat the oil in a deep-fat fryer to C, or fill a large pan a third full with oil and heat — a drop of batter should sizzle as it hits the oil, then float.

Meanwhile, put a bowl of cold water next to the hob, and a plate lined with kitchen paper. Put the oven on a low heat. Once the oil is up to temperature, wet your hands and shape tablespoon-sized amounts of the mixture into balls. Drop into the oil, being careful not to overcrowd the pan, then stir carefully to stop them sticking. Cook for about four minutes, turning occasionally, until crisp and golden, then drain on the paper and put in the oven to keep warm while you cook the next batch.

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