Sour Orange Pickle
This is a good way of preserving oranges that are too sour to eat - an alternative to Marmalade!
1 Kg sour oranges. thinly sliced or diced. Remove pips as far as possible.
125 g sea salt
3 - 4 heads of garlic pealed and chopped or sliced
3 - 4 red chilli peppers, diced (or equivalent in powder)
150 ml vegetable oil of choice
25 g cumin seeds
25 g mustard seeds
Any other spices you particularly like!
Heat the first 3 ingredients together and simmer gently for approx 5 minutes.
Place in a glass or ceramic bowl, cover with a cloth and keep in a warm place for 2 - 3 days, stirring 3 - 4 times a day.
After 2 - 3 days fry the remaining spices in the oil, when the mustard seeds begin to pop pour the spiced oil onto the orange mixture & stir well.
Keep covered for another 2-3 days, stirring regularly.
Store in sterilized air tight jars.
Ready to eat immediately, but improves with keeping.
Serve with curry & rice or chapatti and dhal.
(If you prefer a smoother pickle buzz in a food processor before bottling)
Bhajis and Pakoras
2 large onions - finely chopped
approx. 90g gram (chick pea flour)
1 tsp. curry powder or 2-3 tsp. curry paste
1 tsp. salt
a little water to mix
Vegetable Oil for shallow frying
Bicarbonate soda (optional for lighter texture)
Mix all dry ingredients & onions with enough water to make a stiff dough. Shape into small balls & shallow fry in oil, turning frequently until golden.
Vegetable Pakoras - A similar mix without the onions can be made into a batter & used to coat thin slices of vegetables (potatoes, aubergines, courgettes etc.) Fry until crisp & browned on both sides.
Left over burgers - mix left over curry/ bolognaise/ stew etc. with enough chick pea flour to make a thick batter. Shape into burgers or sausage shapes & fry.