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  • #1

    Marrow Bhajees

    I made some bhajees (typically made with onions) today using grated marrow and it worked interestingly well. You could still put some onions if you like but the idea is to use up as much marrow as you'd like to finish.

    I found the recipe on the pack of gram flour (chickpea flour) that you can get from any Indian grocery store or supermarket if you're lucky. Basically you mix the sieved gram flour with water to resemble a batter consistency seasoned with ground cumin, chilli powder, ginger powder, tumeric, salt, sesame seeds (optional but nice). Better to fry in small amount and 'flat pattie' style so that the centre is not left uncooked as you often get with bigger bhagees.
    Last edited by veg4681; 21-08-2007, 10:30 PM.
    Food for Free
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  • #2
    thats a great idea tell me - did they still taste like marrows? or was the taste lovely and obscured by all the spices
    i bought some gram flour the other day and made sort of patties or bhajees with a mixture of onion and spinach - they were very nice, we took them on a picnic! it's a great ingredient to have for indian style cooking.

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    • #3
      Originally posted by redadmiral View Post
      thats a great idea tell me - did they still taste like marrows? or was the taste lovely and obscured by all the spices
      i bought some gram flour the other day and made sort of patties or bhajees with a mixture of onion and spinach - they were very nice, we took them on a picnic! it's a great ingredient to have for indian style cooking.
      I don't think it taste of plain old boring marrow (the boiled taste), rather like an onion bhajees without the sweetish onion taste which is good news for people who don't like too much onions. I had thought of using Spinach too which is growing like wild in my garden.

      To be grander, I think one could get away with having a mixture of finely sliced onion, grated marrow, chopped spinach and even crudely mashed up potatoes in a bhagees recipe.

      I think I will invent a new Moussaka recipe using grated marrow as you can make this dish with aubergines or courgettes or even potatoes and now, why not marrow.
      Last edited by veg4681; 22-08-2007, 02:25 PM.
      Food for Free

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      • #4
        Veg
        Got a feeling I've seen something like this in one of my recipe books, if I remember rightly it was lengthwise slices of courgette/marrow that were steamed or cooked lightly then layered as per usual instead of the pasta.
        Good idea, should work well.
        best wishes
        Sue

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