BIRTHDAY GRAM RECIPES

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ONION BHAJIS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD F…



Onion bhajis recipe - Recipes and cooking tips - BBC Good F… image

Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make

Provided by Lulu Grimes

Categories     Side dish, Snack, Starter, Vegetable

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield Makes 12

Number Of Ingredients 10

2 onions, finely sliced
100g gram flour
½ tsp gluten-free baking powder
½ tsp chilli powder
½ tsp turmeric
1 green chilli, deseeded and very finely chopped
vegetable oil for frying
½ cucumber
150g tub Greek-style yogurt
2 tbsp chopped mint

Steps:

  • Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.
  • For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.
  • Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
  • Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.

Nutrition Facts : Calories 86 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium

CREAM CHEESE FROSTING RECIPE - NYT COOKING



Cream Cheese Frosting Recipe - NYT Cooking image

Made with much less confectioners’ sugar than the usual cream cheese frosting, it’s sturdy, dependable and not too sweet - just right for a child’s birthday party or to ice three-dozen cupcakes for a bake sale. While it’s not quite as silky as a buttercream based on beaten eggs and sugar syrup, it’s much, much less persnickety to make and it holds up well without refrigeration for several hours before it starts getting soft. Plus, the cream cheese makes it incredibly creamy while adding a tangy bite that helps tone down the sweetness of the confectioners’ sugar. To make lemon cream cheese buttercream (which tastes a little like a cheesecake), substitute one tablespoon lemon juice for the vanilla and add a teaspoon of grated lemon zest to the frosting.

Provided by Melissa Clark

Total Time 10 minutes

Yield 6 cups

Number Of Ingredients 5

2 sticks (1 cup, 8 ounces) unsalted butter, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
2 cups confectioners’ sugar
2 tablespoons milk, more as needed
2 teaspoons vanilla extract

Steps:

  • Using an electric mixer, whip the butter and cream cheese together until light and fluffy. Beat in sugar, milk and vanilla. If the frosting seems too thick to spread, add a little more milk.

Nutrition Facts : @context http//schema.org, Calories 297, UnsaturatedFatContent 7 grams, CarbohydrateContent 19 grams, FatContent 24 grams, ProteinContent 2 grams, SaturatedFatContent 15 grams, SodiumContent 121 milligrams, SugarContent 18 grams, TransFatContent 1 gram

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