Crispy Potato Bhajia: 400g unpeeled potatoes, sliced thinly (I used a mandolin) 150g chickpea flour 60g rice flour 1/2 tsp cornflour 3 tbsp lemon juice 1 tsp salt 6-8 green chillies (or to taste), pounded into a paste 4 large cloves garlic, crushed 6 heaped tbsp fresh coriander, chopped very finely ½ tsp carom seeds 2 ½ tsp turmeric 1 ½ tsp sugar Oil to deep fry
Cucumber Jam: Her recipe calls for jam sugar...??? Then something about confisc...I'm guessing powder sugar. Pectin somewhere in there but not in the recipe...LOL!!! I'll just make it like I do "Jalapeno Jelly". She says keep in fridge. Fine if you want it chilled or after opening. I see no reason why it can't be shelved like all other jellies.