Dayzed

One side effect of the holiday has been a total loss of my daysense. On New Year’s Eve I thought it was Friday, yesterday I thought it was Friday, by today I had no idea what day it was. Only one thing for it, a traditional Friday night was called for.

Home made curry (with just a little help from a certain well known brand) and onion bhajiyas.

Ah, now it feels like the weekend.

And the bhajiyas were rather nice, so should you wish to try them, this is what I did:

Spicy Onion Bhajiyas
(serves 4 as a starter/side dish)

3 medium onions
1 tsp chilli powder
1 tsp turmeric
1 tsp cumin
1 tbsp coriander seeds
180-200g gram flour (depending how big the onions are)
Water
Oil, for deep frying

1. Peel the onions, cut in half and slice them thinly.
2. Look smug if you’ve managed not to cry.
3. Tip the onions into a large bowl, make sure they have separated.
4. Grind the coriander seeds, or bash ’em to bits in a pestle and mortar. (This is a bit of a pain to be honest, I have tried using powdered coriander instead, but it’s just not as nice.)
5. Tip all the spices into the bowl and give everything a stir.
6. Add the gram flour and stir until everything is well mixed.
7. Add some water, a little at a time, until the mixture forms a batter that is sticky and coats the onions.
8. Heat the oil in a deep fryer or heavy based pan to 180 degrees Celsius.
9. Drop tablespoons of the mixture into the hot oil. These aren’t neat curry restaurant spheres, but come out quite spiky. Cook until browned.

There’s only two of us, so I usually cook half the mixture one day and the other half the next. They will reheat, but are mice nicer cooked from fresh.

We were so busy eating them, I forgot to take a picture. Will attempt to do so tomorrow.