As you know, one of the primary reasons I write this blog is to share my love of cooking. Cooking is how I welcome you into my home, into my heart, my culture and how I make you part of my extended family. Food is the primary vehicle that enables me to enjoy and explore foods from different cultures. In my culture, we eat onion fritters in the Indian culture these fritters are called Kanda Bhaji.
JACQUE ROSE KANDA BHAJI
Get a large mixing bowl. To the bowl add the following: 2 large sweet onions sliced thinly, 2 serrano pepper thinly sliced, 1 tablespoon turmeric powder, 1 tablespoon dried oregano, 1 tablespoon black pepper, 1 tablespoon fresh cilantro, chopped, 1/4 teaspoon ginger paste, 1/8 teaspoon baking soda, 1/4 teaspoon red chili flakes, and 1 tablespoon chicken bullion powder. Mix everything together. Set aside for about 30 minutes. This step allows all the flavors to marry. Add 2 cups of self-rising flour to the onion mixture. Stir together. You want a medium thick batter. The secret is the batter, not to much water. The batter should be the consistency of pancake batter. Add salt and pepper to taste. In a skillet add enough oil to deep fry. With a teaspoon scoop out a full measure of the onion mix. Drop the mix into the hot oil. Fry on both sides until golden brown. When the fritters are done they will float to the top. Remove from the oil and drain on paper towels. To the same oil drop about 4 to 5 serrano peppers, fry until they float to the top. Remove from the oil and drain on paper towels. I serve these fritters with sweet chili sauce and mint chutney.
Cousin, tell me about your cultural dishes, what would you like to contribute that will expand our cultural palates? Give me a dish that brings back memories of being in the kitchen with your grandmother.