Saturday, 26 April 2008

Lesson learned and a lost post !

I am still new to blogging and although I know my way around a computer, well enough for my needs anyway, today I learned a valuable lesson.
Now this is probably blatantly obvious to all you seasoned bloggers out there, and maybe to some of you who like me are new to all this.
Well, what is it I hear you ask?
I had written a post about recipes and maturing as a cook, and I was adding a recipe and picture at the bottom, simple enough task I hear you say, and indeed it should have been.
Alas I must have hit a wrong key, I had been having bother uploading pictures on my desktop and auto save had saved the post so I switched to the laptop. Fine and well up to this point, but when I tried to insert the recipe, it kept highlighting all the post, I tried and tried to stop this happening, but no, I lost the post, but before I could try and get it back, the auto save saved again and I was left with a blank page-
Lesson learned - do all my typing in word and import the finished item! Simple and obvious I know, but sometimes we have to make mistakes ourself before we can change our habits.
Note to self - remember that Angela when the teens are making their mistakes, much as you want to stop it, they have to do it themselves!

Here is the recipe anyway

Onion Fritters

Ingredients

1 large egg

1 tbs lemon juice

100g chickpea flour ( also called gram flour or besan)

¾ tsp salt

½ tsp chilli powder

½ tsp garam masala

½ tsp cumin seeds

1 tbs ground cumin

¼ tsp ground turmeric

1 fresh hot green chilli, de-seeded and finely chopped (optional)

2 tbs chopped fresh coriander leaf

Vegetable oil for frying

200g onions peeled and chopped into medium sized diced or sliced into thin half moons

Break the egg into a bowl and beat well, add 4 tbs water and the lemon juice. Mix, add the flour and mix well with a whisk. Put in the spices, coriander leaf and chilli if using. Mix well and set aside for at least 10 minutes or longer. Mix again with a whisk. The batter should be of a fairly thick, droppable consistency.

Heat the oil in a wok or deep fat fryer over a medium heat. A minimum of 3 inches is required in the centre of a wok. When the oil is ready, put the onions in the batter and mix – this is always best done just before cooking.

Take heaped tsp of the batter and drop into the hot oil. Use all the batter this way. Stir and fry the fritters for 7-8 minutes or until golden. Remove and drain on kitchen paper and serve hot.

3 comments:

Raquel said...

Oh, Angela! Those fritters look lovely. I am starting a blog - haven't had a lot of time to work on it - and yes, it can be frustrating. Took me forever to figure out how to get mine from draft mode to published. Hope that you have a great weekend!

Marie said...

I learned that lesson early on Angela. Too many wonderful bunches of words got lost in the ether before I learned. Your fritters look so delicious. I am going to have to try to find some of that chickpea flour somewhere! I'm popping something in to the post to you today or tommorrow. I think you'll be pleasantly surprised, or at least I hope you will! XXOO

Angela said...

Thanks for your comments.
I had a look at your blog the other day Raquel, but I couldn't leave a comment. Watch out though it is addictive!
Marie, you should be able to get hold of it really easily, make sure you look for Gram flour as that was how I found it.