• 70s Retro - 03

    From Dave Drum@1:3634/12 to All on Mon Jan 2 14:48:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Masala Blooming Onion
    Categories: Vegetables, Chilies, Dairy, Herbs, Citrus
    Yield: 2 servings

    MMMMM-------------------------YOGURT DIP------------------------------
    1/4 c Vegetable oil
    2 cl Garlic; fine chopped
    1/2 ts Crushed red chile flakes
    1/2 ts Plain full-fat Greek yogurt
    1/2 c Sour cream
    3 tb Fine chopped cilantro
    3 tb Fine chopped mint leaves
    1 tb Fresh squeezed lemon juice
    Salt & fresh ground pepper

    MMMMM-----------------------BLOOMING ONION----------------------------
    1 lg Sweet onion
    Oil
    1 c Whole milk
    1/2 c Buttermilk
    2 lg Eggs
    1 1/2 c A-P flour
    1/2 ts Cayenne pepper
    1/2 ts Chaat masala; more for
    - sprinkling
    1/2 ts Ground coriander
    1/2 ts Ground cumin
    1/2 ts Garlic powder
    1/2 ts Ground turmeric
    1/2 ts Salt; more for sprinkling

    MAKE THE YOGURT DIP: To a small skillet set over medium
    heat, add the oil. Once the oil is hot, add the garlic
    and chile flakes and cook until the garlic is fragrant,
    about 45 seconds. Remove from the heat and set aside to
    cool, about 15 minutes.

    In a medium bowl, whisk together the yogurt, sour cream,
    cilantro, mint, lemon juice, and cooled garlic-chile
    oil. Season with salt and black pepper to taste and set
    aside.

    Make the blooming onion: Trim the top of the onion and
    remove the peel. Place it cut end down (root end up) on
    a cutting board. Using the tip of your knife, starting
    just under the root (not cutting through the root), make
    deep incisions into the center of the onion, down to the
    cutting board, 1/4" apart. Flip the onion over and use
    your thumbs to fan open the "petals," keeping the onion
    whole.

    In a large bowl, whisk together the milk, buttermilk,
    and eggs and set by the stove. In a second large bowl,
    whisk together the flour, cayenne, chaat masala,
    coriander, cumin, garlic powder, turmeric, and salt. Set
    the mixture by the stove.

    Dip the onion into the milk mixture, making sure the
    liquid gets into all of the crevices, then transfer the
    onion to the dry mixture and dredge well. Repeat,
    dipping the onion back into the milk mixture, followed
    by the flour mixture. Transfer to a plate and
    refrigerate until ready to fry.

    Fit a rack into a rimmed baking sheet and set it by the
    stove. To a deep heavy-bottomed pot fitted with a
    deep-fry thermometer, add oil to a depth of 4 inches and
    turn the heat to medium-high. When the thermometer reads
    400ºF/205ºC, use a spider skimmer or slotted spoon to
    carefully lower the onion into the oil. Fry, maintaining
    a temperature of 375ºF and turning occasionally, until
    deep golden brown, crispy all over, and soft in the
    center when pierced with a knife, 5-7 minutes. Transfer
    the onion to the rack to drain, then sprinkle with
    additional salt and chaat masala. Serve with the yogurt
    dip on the side.

    By: Fatima Khawaja

    RECIPE FROM: https://www.saveur.com

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