In My Indian Kitchen. December 2016

Curries, dhals, chutneys and spices are often present in my kitchen. Inspired by a new cookbook, Spice Kitchen, by Ragini Dey, I’ve been makingĀ a few onion Bhajees and curries of late. I borrowed this book from the library two months ago, and as I found it difficult to return, I realised I needed my own copy. Libraries can be dangerous like that. Unlike many of my other Indian cookbooks, this one doesn’t list too many ingredients. It also has that Indian- Australian modern touch.

Spice Kitchen
Spice Kitchen by Rajini Dey. Published 2013, Hardie Grant Books.

Every time Mr Tranquillo opened the spice drawer, millions of little packets of seeds and spices threatened to tumble out, assaulting his senses on the way. He called it the Dark Arts drawer, so I was forced to sort it out. Below is my orderly spice drawer: now all the spices are fresh and some even have labels. The freshest spices in Melbourne come from BAS Foods, Brunswick, where they pack spices weekly in their warehouse next door.

Dark arts drawer.
The Dark Arts drawer.

An old Tibetan Bell with Dorje lives near the kitchen. I was so devoted to my first Dorje bell, bought in India in 1978-9, that I called my youngest son Jack Dorje, a name that really suits him.

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Tibetan Bell reminds me of India and my son Jack

I found some good quality green prawns yesterday so the Bhajee recipe was given another trial, this time with prawns. I added some cumin seeds and chopped spring onion to the batter. I’ve always had a stand-by pakora batter recipe but this version is sensational. The key is the addition of white vinegar to the batter mix. (recipe below). Served with a mango chutney for dipping and a crisp wine, we watched the sunset highlighting the ridges along the horizon, our own Von Guerard view, a reminder that life is good.

Prawn pakora or Bhaji.
Prawn pakora/ bhaji.

Two days ago I made the Rajma Curry from my new book. Such a simple version and so easy to whip up. Have you noticed that curry tastes better when left for a day or two? The Rajma ( red bean) curry turned into this morning’s baked beans and poached egg breakfast. A breakfast fit for an Indian Queen, especially with a cup of Chai.

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Rajma ( red bean) curry with poached egg and yoghurt.

This year I am attempting a Christmas free December, but I couldn’t resist this little Indian ornament from Ishka. I love the half price sales at Ishka. Going there allows me to openly embrace my inner hippy. Although that’s not too difficult.

Ishka bells, Ishka bells....
Ishka bells, Ishka bells….blah blah all the way. Oh no, those songs are back.

And now for Spice Kitchen‘s recipe for Onion Bhajees. ( photo for these are on the header at the top of this post ). Pop on an evening Raga or a famous Bollywood playback singer to get into the mood.Ā Eat them with the setting sun.

Ingredients

  • 2 large onions, sliced
  • 55 gr besanĀ ( chick pea ) flour
  • pinch of chilli powder
  • pinch of turmeric
  • 2 teaspoons white vinegar
  • 1/2 teaspoon salt or to taste
  • vegetable or canola oil for deep-frying.

Mix together the onion, besan, chilli powder, turmeric, vinegar and salt in a bowl.

Add 1/4- 1/2 cup of water to the mixture gradually, and mix together until the besan coast the onion. There should be just enough besan mixture to hold the onion slices together. The amount of water required to achieve this consistency will depend on the type of besan you use as some besan flours retain more liquid that others.

Heat the oil in a wok to 180c. Deep fry a few Bhajees at a time for about 6-8 minutes or until crisp and golden brown. Drain on kitchen towels and serve hot.

My Notes.

I prefer to mix the batter first then add the onion rings to the batter. Mix the batter to a custard like consistency for onion Bhajees or thicker for pakora coating. The batter must be thick enough to hold the onion rings to it.

I don’t use a kitchen thermometer. I test the oil by immersing a chop stick and if the oil bubbles around the stick, it’s ready.

Make the batter a little thicker to coat prawns. I doubled the amount of batter for 14 large tiger prawns.

I add other things to Indian frying batters, such as cumin seeds or nigella seeds, just for fun and flavour.

My onion bhajees cooked much faster than the time suggested in the original recipe above. They really don’t take more than a minute or two. Many are eaten by kitchen hoverers and never make it to the plate.

prawn pakora
prawn pakora with mango chutney.

Thanks Liz, once again, for hosting this amazing series. While IMK may seem to have a life of its own, it flounders without someone organised like Liz, from Good Things at the helm. By opening the link, you can discover other kitchens from around the globe. Why not write one yourself?