UnderOpenSky
baseline neural therapy
Maybe I should try again! It's been a few years since I had a go and I've got chickpea flour in bahjis, but not making them right now as I've banned myself from the fryer.
What ratio do you use water to flour?
What new foods have you tried recently?
- Thread starter Fez909
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Maybe I should try again! It's been a few years since I had a go and I've got chickpea flour in bahjis, but not making them right now as I've banned myself from the fryer.
What ratio do you use water to flour?
story
Changing the facts
1:1
The same volume of each.
I use a measuring glass and fill it to 125 mls of the flour, pour that through a sieve, then use the same measuring glass for the water, pour that in, mix well with a balloon whisk, add the seasoning, cover with a plate, set aside. Dead easy.
About a tablespoon of good olive oil, well incorporated. Not your cooking oil, your dressing oil, the good stuff. Not just stirred in, beaten in.
If I’m being posh I’ll use posh water (Pelegríno has it’s own flavour). Fizzy water theoretically gives the batter a bit of oomph and I have a soda stream so I sometimes use fizzy water, but it doesn’t really make much difference.
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UnderOpenSky
baseline neural therapy
Brilliant. I'll make a note of that. Don't think I finished them in the oven last time, so that should also help.
UnderOpenSky
baseline neural therapy
dp
story
Changing the facts
Yes. Pre-heat the oven properly. Don’t put too much oil in the pan (you’re not frying it!). Think more pancake than fried egg. Make sure the batter covers the base of the pan and don’t disturb it while it’s setting. Then just check under the edges with a spatula. When it looks good, just transfer it to the oven and close the door.
Depending on when you take it out, the texture can be anything from cakey to crispy.
When I’m making a big one I use a really large flat pan and I have to set it across two gas burners and shift the pan around so it cooks evenly.
Don't use a paella pan. I tried that but they’re slightly domed in the middle to allow the juices to flow to the edge, so the middle of the socca would scorch. Use as flat a pan as you can to ensure even cooking.
polly
Well-Known Member
Sarson ka saag is a thing of untrammelled beauty. The tinned version is admittedly nowhere near as good, but I am still shocked and confused by your review
You should try the proper version if you have any Punjabi places nearby. I mean, maybe you shouldn't 
but I wish you would.
polly
Well-Known Member
I had tteokbokki after wanting to try it for ages, and it didn't disappoint. Made from Korean rice cakes, which are tube shaped and have that lovely chewy consistency, denser than mochi but similar. Cooked in a spicy sauce with seafood. Really good but incredibly rib sticking.
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Changing the facts
Sarson ka saag is a thing of untrammelled beauty. The tinned version is admittedly nowhere near as good, but I am still shocked and confused by your review
I was thinking “that sounds bloody delicious to me!”. I’ll be on the look out for it.
polly
Well-Known Member
It's so good and really easy to make, you just need to be able to buy the mustard leaves (sarson) and fresh methi. But you should be able to do that locally
story
Changing the facts
It's so good and really easy to make, you just need to be able to buy the mustard leaves (sarson) and fresh methi. But you should be able to do that locally
I wonder if I could do it with garlic mustard leaves…
I bet I could!
I‘ve got some in my garden. I took seeds last year and scattered them about and this year they’ve popped up. I’m delighted! But so far I’ve left them alone, not harvested, cos I want them to self seed. I’ll check out the recipe and see if I can make a small amount, or maybe just plan ahead for next year.
story
Changing the facts
It's so good and really easy to make, you just need to be able to buy the mustard leaves (sarson) and fresh methi. But you should be able to do that locally
Fresh methi… you mean the leaves? Easy to get the seeds and dried leaves here. I’m looking at recipes and it seems to ask for methi seeds…? Or maybe both!
Spymaster
Plastic Paddy
You'll find it in Indian grocers in places like Wembley/Southall, etc.
polly
Well-Known Member
Hmm I'm not sure. It might be too bitter and a bit flimsy. But you could definitely try it. I think garlic mustard is a bastard for spreading btw
Yeah! As Spy says, you should be able to get it easily from Indian shops selling fresh produce. Or even a big Asda maybe.
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Changing the facts
And in Brixton too, I think. I’m pretty sure I’ve seen it here.
I just wanted to check if she meant the leaves or the seeds. The recipes I’m looking at mention both.
ETA
No idea why Stella got quoted too.
story
Changing the facts
Hmm I'm not sure. It might be too bitter and a bit flimsy. But you could definitely try it. I think garlic mustard is a bastard for spreading btw
Yeah! As Spy says, you should be able to get it easily from Indian shops selling fresh produce. Or even a big Asda maybe.
Easy to pull out if they’re int he wrong place! And I have lots of plans for harvest and storage anyway.
I might experiment.
polly
Well-Known Member
Sorry - leaves! Obviously I'm not an authority on Punjabi cooking so this is just the recipe I was given by someone who is! Equal ish quantities of sarson leaves, those larger, tougher spinach leaves often sold in local shops and a bunch of methi per large bunch of each. And green chillis. Boil it all until it's mush, then add some cornmeal and mash. Then season. I often make a tarka of butter, ground coriander seeds, garlic and more green chillis.
True! Will you post what you make? I've only nibbled it straight from the plant and it wasn't very nice, but apparently the young plants are much better.
story
Changing the facts
Oh yes, only take the young leaves, or from the top. They can be tough and bitter when they’re older.
Lovely chopped into a salad or wilted through pasta, made into pesto. Grind/whizz with butter, roll into a log with cling film, chill, slice into roundels, freeze, then add to baked potatoes, rice etc. all year round.
Your cooking sounds divine! I’ll definitely make some notes x
polly
Well-Known Member
Thanks! So does yours. I will try the garlic mustard again x
story
Changing the facts
The flowers are tasty too.
Kevbad the Bad
Amiable Bowel Syndrome
Coco pops original edition 60 years ago. Never again.Coco pops hazelnut limited edition. Never again
farmerbarleymow
I'm Petee's spirit animal
How is that pronounced? In my head it always reads as satan.
UnderOpenSky
baseline neural therapy
I think it is
The Seitanic Spellbook: Recipes And Rantings Of The Vegan Black Metal Chef eBook : Manowitz, Brian, Ashford, Jenny: Amazon.co.uk: Books
The Seitanic Spellbook: Recipes And Rantings Of The Vegan Black Metal Chef eBook : Manowitz, Brian, Ashford, Jenny: Amazon.co.uk: Books
www.amazon.co.uk
oryx
Sitting on the bok of the day
I would say 'sigh tan'.
farmerbarleymow
I'm Petee's spirit animal
Satan sounds better I think.
Spymaster
Plastic Paddy
There's a restaurant that specialises in the stuff in Camden called The Temple of Seitan, so I assume that's how it's pronounced.
hash tag
Books, not bombs
Following on from the Norweigen brown cheese, I have just had some black/charcoal cheese Charcoal Cheese UK - Order Charcoal Cheese
Creamy, but very salty. Looks a bit like black pudding.
Creamy, but very salty. Looks a bit like black pudding.
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