Cauliflower bhajis with yogurt dip
Banish all thoughts of soggy cauli, it's a perfect match for spicy Indian flavours
Difficulty and servings
Serves 4 as a starter
Preparation and cooking times
Prep 20 mins
Cook 40 mins
- Put the cauliflower in a frying pan with 100ml water, onion, a knob of butter and a good pinch of salt, bring to the boil and then leave to cook, stirring a little now and again (try not to break up the cauliflower). When all the water has evaporated, add the spices and cook them with the cauliflower and onion so everything is well coated and fragrant. Leave to cool.
- Warm the milk in a pan and add the saffron. Take off the heat to cool then add a good pinch of salt and a good grind of pepper and mix in the egg. Add the gram flour and stir to make a batter, then mix in the cauliflower.
- Fill a wok or large pan 1/3 full with oil and heat until a cube of bread browns in 30 seconds. Add small blobs of mix to the oil and cook for 3-4 minutes, turning regularly until crisp and golden. Mix the dip ingredients and serve with the bhajis.
PER SERVING
455 kcalories, protein 15.9g, carbohydrate 27.1g, fat 32.2 g, saturated fat 6.9g, fibre 5.9g, salt 0.26 g
Recipe from olive magazine, February 2011.
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http://www.bbcgoodfood.com/recipes/1094664/
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Ingredients
- 1 small cauliflower , cut into small florets
- 1 onion , sliced
- butter
- ½ tsp each ground cumin , turmeric, coriander, ginger and cardamom seeds
- groundnut oil or vegetable oil for frying
FOR THE BATTER
FOR THE YOGURT DIP
- 200ml natural yogurt
- ½ lemon , juiced
- ¼ small cucumber , peeled, seeds removed and finely chopped
- handful mint , chopped
- handful coriander , chopped
- 1 red chilli , finely diced
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Indian spices pack a punch and bring warming flavours to this simple one-pot supper dish
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Difficulty and servings
Serves 4 as a starter
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Ingredients
- 1 small cauliflower , cut into small florets
- 1 onion , sliced
- butter
- ½ tsp each ground cumin , turmeric, coriander, ginger and cardamom seeds
- groundnut oil or vegetable oil for frying
FOR THE BATTER
FOR THE YOGURT DIP
- 200ml natural yogurt
- ½ lemon , juiced
- ¼ small cucumber , peeled, seeds removed and finely chopped
- handful mint , chopped
- handful coriander , chopped
- 1 red chilli , finely diced
PER SERVING
455 kcalories, protein 15.9g, carbohydrate 27.1g, fat 32.2 g, saturated fat 6.9g, fibre 5.9g, salt 0.26 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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05 March 2011
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30 March 2011
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21 November 2011
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