To meet such a superstar Chef Dipna Anand from London at Starbucks@ CP, New Delhi is not a casual thing. When I got a chance to meet and chat with Dipna Anand for her new book “Beyond Brilliant: Inspired Indian Cooking” is really big opportunity for me. She is very down to earth and friendly by nature and easily connects with each other. After meet and with her, I got so many positive vibes for my culinary career. Dipna runs own Indian Cookery School, Works as Head Chef with her Father in Brilliant Restaurant @ Southall, giving lectures at the university of West London in subject of hospitality, catering and Indian cooking. Currently, she is on mission to promote healthy Indian food around the world through TV series, cookbook and Air Channel. She has sweet tooth and made Sooji Ka Halwa as her first recipe in childhood, learnt from her mom.
- Welcome & Our Brilliant Career
- A Brilliant student & Teacher
- The Brilliant Restaurant
- The Brilliant Family
- The big Brilliant wedding
I love the style of writing and explaining about experiences, career, recipes and more about family. Here is one recipe which I tried at home from her new book “Beyond Brilliant”, Onion Bhajis (Punjabi Pakoras) with minty yogurt chutney.
Onion Bhajis are very popular especially in North Punjab region and most favorite appetizer in my family too, that’s the main reason I choose this item. As you know, Onion bhajis are perfect as evening snack with tea or coffee in winter season. Specially I love the flavor of vinegar and pomegranate seeds both gives interesting twist which influence me a lot to try this dish for my love ones.
Preparation Time: 20 Minutes Cooking Time: 15 Minutes Servings: 4 Category: Snacks Source: Chef Dipna Anand Ingredients: For Onion Bhajis 2 Medium Sized Potatoes, Peeled and 1 Inch Chopped 1 Medium Sized Onion, Chopped 2 Green Chilies, finely chopped 1 Tbsp. Ginger paste 150g fresh baby spinach, finely chopped 110g Gram Flour/ Besan 1/4 Tsp. Baking Soda 1 Tbsp. White Vinegar 1 Tsp. Pomegranate Seeds 2 Tbsp Coriander, chopped Salt to taste Red Chili Powder to taste 1 Tsp. Turmeric Powder 1 Tbsp. Coriander Powder 1 Tsp. Cumin Seeds 1/2 Tsp. Garam Masala Oil For Deep Frying For Minty Yoghurt Chutney 80g Bunch Fresh Mint, Chopped 300g Fresh Yoghurt 3 Green Chilies, Finely Chopped 1 ½ Freshly Squeezed Limes 1 Tsp. Sugar 25g Fresh Coriander, Chopped Salt to taste 1 Tsp. Roasted Cumin Seeds 3/4 Tsp Amchoor/ Raw Mango Powder Instructions: For Onion Bhajis Add potatoes, onion, green chilies, coriander, vinegar, ginger paste and spinach into a bowl and mix with hands. Add red chili, salt, turmeric powder, garam masala, cumin seeds, coriander powder, and baking soda and pomegranate seeds and mix again thoroughly. Add gram flour and water if needed to combine the mixture together. Heat the sufficient oil in wok on medium flame. When oil is hot enough, add small round dumplings bhajis size until golden and crisp. Drain them on kitchen paper and serve with minty yoghurt dip. For Minty Yoghurt Chutney Clean and wash the mint and coriander leaves. In a blender, combine mint, coriander, chilies, lemon juice, cumin seeds, amchoor and grind until the ingredients become a paste. Keep aside. Mix the yogurt, salt and sugar together in separate bowl. Add the mint paste to the yoghurt mixture and whisk for one minute until the ingredients are combined. Enjoy the chutney.
Tags: How to make onion bhajis, Chef Dipna Anand, review, cookbook review, review on beyond brilliant, starter, appetizer, side dish, dip, chutney, minty yoghurt chutney, onion pakoras, snacks, winter recipes, simple recipes, simplytadka, Punjabi cuisine, Punjabi pakoras, brilliant restaurants.
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