It shouldn't do. Usually doughy comes from using too much of the besan. It should me used to.bind rather than take over The reason. Onion bhajis.can be doughy is because its basically besan with a bit of onion thrown in and water
If you want pakora type make sure you put in some baking soda. It makes the mixture "fluffier" and not as heavy I have also used soda water in the mixture My favourite is tempura style though with self raising flour
Hing or asafetida is not hard now is it? Thought tescos and that did it these days Same with kasuri methi. I get it in boxes from Asian shops though as its cheaper
I did think that then thought no its not GM Try substitutes so fennel for methi And I think the Indian Jain's, who can't eat onions and garlic usually use hing as the substitute. I have heard fried leeks also used Never have myself or in the case of fennel if I have it I use it too
I have fennel seeds I bought with me on my last visit home but looks like I'll need a red cross parcel from my son.
Funnily enough the amount of time I got told it was good stuff would surprise you By college though it stopped working and lead to some encounters with pissed of blokes That said I worked with a German bloke who smoked tea. Yep you heard right tea
We get loads of " bhang" or marijuana growing wild back in Kashmir and people put it in pakoras an curries for jokes or to get high So aloo palak aint spinach and neither is it in the chicken and spinach
I used to make blue honey. Basically honey with magic mushrooms. It was great in my student days making people cups of tea and sweetening it with psychedelic honey. The dose wasn't enough to send people into the stratosphere, but enough to get them questioning the nature of existence
Lamb and cauliflower curry 2lb Lamb a few bones in the bag too for flavour 2 large onions...finely diced 3 tomatoes finely diced 3 green chillis Garlic/Ginger paste...in buy it in a jar...a tablespoon should do 1 cauliflower small pieces Tomato puree Salt Turmeric powder 1 Teaspoon Coriander powder 1 tablespoon Cumin powder 1 tablespoon Ground red chilli to taste A couple of handfuls of dry Fenugreek(methi) A fair whack of oil in your pan..when hot throw in the cumin seeds...once sizzling throw in the onions...cook till transparent..Throw in the tomatoes... Then the Turmeric powder, fresh chillis and garlic/ginger paste...medium heat and let it cook. Then throw in the coriander/Cumin powder Let it all cook. Squirt in some Tomato puree..let it cook to a nice thick paste/sauce Throw in the lamb...let it cook for about 10 minutes...allowing the paste to mix with lamb...lamb releases juices..so it starts to mix good. Salt to taste...and to help draw juices out if the meat Throw in cauliflower...throw in the dry Fenugreek... mix...mix...put lid on. Let it cook for ages, a good hour, low heat...add some water according to the texture you require of the sauce...lid on...let it cook. Cauliflower should be nice and soft at end. The herbs and spices can be increased during the process according your requirements. Enjoy.
Love this one... Heat the oil and add one large teaspoon of mustard seeds. Wait until they pop and then add one one large teaspoon of fenugreek seeds, fresh chilies (to taste) and a small handful of curry leaves. Stir fry for a few minutes then add one large or one and half small, thinly sliced onions. Continue cooking for a about five minute until the onions are soft. Add flat teaspoon of turmeric and some chopped tomatoes. ( I use a mix of fresh and tinned usually 2 fresh plus a bit of the tin) Cook for a couple more minutes then add around half a can of coconut milk and cook for around 5 minutes until the sauce has thickened. Can be made in batches and frozen. Works well with either chicken of fish. If using chicken I always cut the chicken into strips and fry for a short while with cracked coriander seeds.
