Tomato Choka – serves 2<\/h3>\n\n\n\n- 2 large tomatoes <\/li>
- 1\/2 red onion sliced into half circles<\/li>
- 2 cloves garlic crushed<\/li>
- 1\/2 scotch bonnet sliced<\/li><\/ul>\n\n\n\n
Fried Aloo – serves 2<\/h3>\n\n\n\n- 1 large or 2 medium potatoes peeled and thinly sliced into half moon shapes<\/li>
- 1\/2 large red or yellow onion sliced into half moons<\/li>
- 2 cloves of garlic thinly sliced<\/li><\/ul>\n\n\n\n
Fry Bake – makes 8<\/h3>\n\n\n\n- 2 cups all purpose flour<\/li>
- 2 tsp baking powder<\/li>
- 1 tsp salt<\/li>
- 1\/2 tsp tumeric<\/li>
- 2 tsp sugar<\/li>
- 3\/4 cup warm water<\/li>
- 1 tsp yeast<\/li>
- Oil for deep frying<\/li><\/ul>\n\n\n\n
The Method<\/h2>\n\n\n\nTomato Choka<\/h3>\n\n\n\n- Heat a non-stick pan over medium heat. Slice your tomatoes in half. When the pan is hot, place the tomatoes in the pan cut side up. Leave the tomatoes to cook till the skin starts to develop a char on it ~ 5-7 min. Gently flip over and cook on the cut side till some char starts to develop. Once some char has developed all over the tomatoes transfer them to a bowl.<\/li>
- Return the pan to the heat. Add a couple teaspoons of oil. When hot, add the onions, garlic and hot pepper. Saut\u00e9 briefly. <\/li>
- Add the tomatoes back to the pan along with any juices that have leaked out. With a wooden spoon mash up your tomatoes until it’s the consistency of chunky tomato soup. Adjust seasonings with salt and pepper to taste. <\/li><\/ol>\n\n\n\n
Fried Aloo<\/h3>\n\n\n\n- In a non-stick hand over medium heat, warm a couple teaspoons of oil. When hot, add the onions and fry till some colour starts to develop.<\/li>
- Add your potatoes and garlic and a pinch of salt. Stir to incorporate everything.<\/li>
- Much like trying to brown meat, you don’t want to disturb this too much. Let the potatoes fry and develop some colour. Stir very occasionally to prevent the onions and garlic from burning. I would suggest keeping the heat at medium and letting this take it’s time to cook (15-20 min). You want to get some nice crispy brown bit, but you also want to get the potatoes fully cooked and soft. It’s a hard line to walk trying to get crispy, not burnt, fully cooked, and not mush. <\/li>
- Once cooked, adjust your seasoning with salt and pepper to taste.<\/li><\/ol>\n\n\n\n
Fry Bake<\/h3>\n\n\n\n- Mix the sugar, yeast and water together. Let stand for 10 min to let the yeast bloom. <\/li>
- Heat your frying oil to 350F.<\/li>
- In a mixing bowl, stir together all your remaining dry ingredients.<\/li>
- Add the wet to dry and knead into a soft dough. It’ll take 3-5 min of kneading to get a soft smooth dough. It’s ok if the dough is a little wet, you can always knead in a light dusting of flour.<\/li>
- Once kneaded, brush with oil and cover the bowl with plastic wrap. Let the dough rest for 20-30 min.<\/li>
- Once rested divide the dough into 8 golf ball-sized rounds. With a rolling pin or with your hands shape them into circle about 1\/4″ thick. Don’t roll them thinner than that or they’ll end up being stiff and hard after frying. <\/li>
- Once your oil is hot, fry in batches. They cook really fast, about 30 seconds per side. You want to get them to a nice light brown and have them puff and swell up. <\/li>
- Once cooked, remove from the oil and set to drain on some paper towel. <\/li><\/ol>\n\n\n\n
![\"\"](\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/1_Bara-Dough-Kenaded-689x1024.jpg\")
<\/a>Kneaded dough for the fry bake<\/figcaption><\/figure><\/li>![\"\"](\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/3_Mise-En-Place-488x1024.jpg\")
<\/a>Everything prepped and chopped<\/figcaption><\/figure><\/li>![\"\"](\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/2_Tomatoes-Roasting-841x1024.jpg\")
<\/a>“Roasting” Tomatoes<\/figcaption><\/figure><\/li>![\"\"](\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/4_Bara-Loy-488x1024.jpg\")
<\/a>Fry bake loy<\/figcaption><\/figure><\/li>![\"\"](\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/4_Fried-Aloo-649x1024.jpg\")
<\/a>Fried Aloo<\/figcaption><\/figure><\/li>![\"\"](\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/6_Tomato-Choka.jpg\")
<\/a>Completed tomato choka<\/figcaption><\/figure><\/li>![\"\"](\"http:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/5_Bake-Frying-488x1024.jpg\")
<\/a>Fry bake frying<\/figcaption><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"The SEasOning COVID fucking sucks. The end of 2019 was pretty freaking awesome. I got married and was able to celebrate with friends and family. Little did I know that was the last time I’d see my mom in person for 22 months. Frequent phone calls, and the occasional video chat, while much needed, were […]<\/p>\n","protected":false},"author":3,"featured_media":303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,3],"tags":[48,8,51,49,39,50,52,11,9],"jetpack_featured_media_url":"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/4_Bara-Loy-scaled.jpg","_links":{"self":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290"}],"collection":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/comments?post=290"}],"version-history":[{"count":11,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290\/revisions"}],"predecessor-version":[{"id":311,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290\/revisions\/311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media\/303"}],"wp:attachment":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media?parent=290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/categories?post=290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/tags?post=290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Fried Aloo – serves 2<\/h3>\n\n\n\n- 1 large or 2 medium potatoes peeled and thinly sliced into half moon shapes<\/li>
- 1\/2 large red or yellow onion sliced into half moons<\/li>
- 2 cloves of garlic thinly sliced<\/li><\/ul>\n\n\n\n
Fry Bake – makes 8<\/h3>\n\n\n\n- 2 cups all purpose flour<\/li>
- 2 tsp baking powder<\/li>
- 1 tsp salt<\/li>
- 1\/2 tsp tumeric<\/li>
- 2 tsp sugar<\/li>
- 3\/4 cup warm water<\/li>
- 1 tsp yeast<\/li>
- Oil for deep frying<\/li><\/ul>\n\n\n\n
The Method<\/h2>\n\n\n\nTomato Choka<\/h3>\n\n\n\n- Heat a non-stick pan over medium heat. Slice your tomatoes in half. When the pan is hot, place the tomatoes in the pan cut side up. Leave the tomatoes to cook till the skin starts to develop a char on it ~ 5-7 min. Gently flip over and cook on the cut side till some char starts to develop. Once some char has developed all over the tomatoes transfer them to a bowl.<\/li>
- Return the pan to the heat. Add a couple teaspoons of oil. When hot, add the onions, garlic and hot pepper. Saut\u00e9 briefly. <\/li>
- Add the tomatoes back to the pan along with any juices that have leaked out. With a wooden spoon mash up your tomatoes until it’s the consistency of chunky tomato soup. Adjust seasonings with salt and pepper to taste. <\/li><\/ol>\n\n\n\n
Fried Aloo<\/h3>\n\n\n\n- In a non-stick hand over medium heat, warm a couple teaspoons of oil. When hot, add the onions and fry till some colour starts to develop.<\/li>
- Add your potatoes and garlic and a pinch of salt. Stir to incorporate everything.<\/li>
- Much like trying to brown meat, you don’t want to disturb this too much. Let the potatoes fry and develop some colour. Stir very occasionally to prevent the onions and garlic from burning. I would suggest keeping the heat at medium and letting this take it’s time to cook (15-20 min). You want to get some nice crispy brown bit, but you also want to get the potatoes fully cooked and soft. It’s a hard line to walk trying to get crispy, not burnt, fully cooked, and not mush. <\/li>
- Once cooked, adjust your seasoning with salt and pepper to taste.<\/li><\/ol>\n\n\n\n
Fry Bake<\/h3>\n\n\n\n- Mix the sugar, yeast and water together. Let stand for 10 min to let the yeast bloom. <\/li>
- Heat your frying oil to 350F.<\/li>
- In a mixing bowl, stir together all your remaining dry ingredients.<\/li>
- Add the wet to dry and knead into a soft dough. It’ll take 3-5 min of kneading to get a soft smooth dough. It’s ok if the dough is a little wet, you can always knead in a light dusting of flour.<\/li>
- Once kneaded, brush with oil and cover the bowl with plastic wrap. Let the dough rest for 20-30 min.<\/li>
- Once rested divide the dough into 8 golf ball-sized rounds. With a rolling pin or with your hands shape them into circle about 1\/4″ thick. Don’t roll them thinner than that or they’ll end up being stiff and hard after frying. <\/li>
- Once your oil is hot, fry in batches. They cook really fast, about 30 seconds per side. You want to get them to a nice light brown and have them puff and swell up. <\/li>
- Once cooked, remove from the oil and set to drain on some paper towel. <\/li><\/ol>\n\n\n\n
<\/a>Kneaded dough for the fry bake<\/figcaption><\/figure><\/li><\/a>Everything prepped and chopped<\/figcaption><\/figure><\/li><\/a>“Roasting” Tomatoes<\/figcaption><\/figure><\/li><\/a>Fry bake loy<\/figcaption><\/figure><\/li><\/a>Fried Aloo<\/figcaption><\/figure><\/li><\/a>Completed tomato choka<\/figcaption><\/figure><\/li><\/a>Fry bake frying<\/figcaption><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"The SEasOning COVID fucking sucks. The end of 2019 was pretty freaking awesome. I got married and was able to celebrate with friends and family. Little did I know that was the last time I’d see my mom in person for 22 months. Frequent phone calls, and the occasional video chat, while much needed, were […]<\/p>\n","protected":false},"author":3,"featured_media":303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,3],"tags":[48,8,51,49,39,50,52,11,9],"jetpack_featured_media_url":"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/4_Bara-Loy-scaled.jpg","_links":{"self":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290"}],"collection":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/comments?post=290"}],"version-history":[{"count":11,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290\/revisions"}],"predecessor-version":[{"id":311,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290\/revisions\/311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media\/303"}],"wp:attachment":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media?parent=290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/categories?post=290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/tags?post=290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Fry Bake – makes 8<\/h3>\n\n\n\n- 2 cups all purpose flour<\/li>
- 2 tsp baking powder<\/li>
- 1 tsp salt<\/li>
- 1\/2 tsp tumeric<\/li>
- 2 tsp sugar<\/li>
- 3\/4 cup warm water<\/li>
- 1 tsp yeast<\/li>
- Oil for deep frying<\/li><\/ul>\n\n\n\n
The Method<\/h2>\n\n\n\nTomato Choka<\/h3>\n\n\n\n- Heat a non-stick pan over medium heat. Slice your tomatoes in half. When the pan is hot, place the tomatoes in the pan cut side up. Leave the tomatoes to cook till the skin starts to develop a char on it ~ 5-7 min. Gently flip over and cook on the cut side till some char starts to develop. Once some char has developed all over the tomatoes transfer them to a bowl.<\/li>
- Return the pan to the heat. Add a couple teaspoons of oil. When hot, add the onions, garlic and hot pepper. Saut\u00e9 briefly. <\/li>
- Add the tomatoes back to the pan along with any juices that have leaked out. With a wooden spoon mash up your tomatoes until it’s the consistency of chunky tomato soup. Adjust seasonings with salt and pepper to taste. <\/li><\/ol>\n\n\n\n
Fried Aloo<\/h3>\n\n\n\n- In a non-stick hand over medium heat, warm a couple teaspoons of oil. When hot, add the onions and fry till some colour starts to develop.<\/li>
- Add your potatoes and garlic and a pinch of salt. Stir to incorporate everything.<\/li>
- Much like trying to brown meat, you don’t want to disturb this too much. Let the potatoes fry and develop some colour. Stir very occasionally to prevent the onions and garlic from burning. I would suggest keeping the heat at medium and letting this take it’s time to cook (15-20 min). You want to get some nice crispy brown bit, but you also want to get the potatoes fully cooked and soft. It’s a hard line to walk trying to get crispy, not burnt, fully cooked, and not mush. <\/li>
- Once cooked, adjust your seasoning with salt and pepper to taste.<\/li><\/ol>\n\n\n\n
Fry Bake<\/h3>\n\n\n\n- Mix the sugar, yeast and water together. Let stand for 10 min to let the yeast bloom. <\/li>
- Heat your frying oil to 350F.<\/li>
- In a mixing bowl, stir together all your remaining dry ingredients.<\/li>
- Add the wet to dry and knead into a soft dough. It’ll take 3-5 min of kneading to get a soft smooth dough. It’s ok if the dough is a little wet, you can always knead in a light dusting of flour.<\/li>
- Once kneaded, brush with oil and cover the bowl with plastic wrap. Let the dough rest for 20-30 min.<\/li>
- Once rested divide the dough into 8 golf ball-sized rounds. With a rolling pin or with your hands shape them into circle about 1\/4″ thick. Don’t roll them thinner than that or they’ll end up being stiff and hard after frying. <\/li>
- Once your oil is hot, fry in batches. They cook really fast, about 30 seconds per side. You want to get them to a nice light brown and have them puff and swell up. <\/li>
- Once cooked, remove from the oil and set to drain on some paper towel. <\/li><\/ol>\n\n\n\n
<\/a>Kneaded dough for the fry bake<\/figcaption><\/figure><\/li><\/a>Everything prepped and chopped<\/figcaption><\/figure><\/li><\/a>“Roasting” Tomatoes<\/figcaption><\/figure><\/li><\/a>Fry bake loy<\/figcaption><\/figure><\/li><\/a>Fried Aloo<\/figcaption><\/figure><\/li><\/a>Completed tomato choka<\/figcaption><\/figure><\/li><\/a>Fry bake frying<\/figcaption><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"The SEasOning COVID fucking sucks. The end of 2019 was pretty freaking awesome. I got married and was able to celebrate with friends and family. Little did I know that was the last time I’d see my mom in person for 22 months. Frequent phone calls, and the occasional video chat, while much needed, were […]<\/p>\n","protected":false},"author":3,"featured_media":303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,3],"tags":[48,8,51,49,39,50,52,11,9],"jetpack_featured_media_url":"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/4_Bara-Loy-scaled.jpg","_links":{"self":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290"}],"collection":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/comments?post=290"}],"version-history":[{"count":11,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290\/revisions"}],"predecessor-version":[{"id":311,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290\/revisions\/311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media\/303"}],"wp:attachment":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media?parent=290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/categories?post=290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/tags?post=290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
The Method<\/h2>\n\n\n\nTomato Choka<\/h3>\n\n\n\n- Heat a non-stick pan over medium heat. Slice your tomatoes in half. When the pan is hot, place the tomatoes in the pan cut side up. Leave the tomatoes to cook till the skin starts to develop a char on it ~ 5-7 min. Gently flip over and cook on the cut side till some char starts to develop. Once some char has developed all over the tomatoes transfer them to a bowl.<\/li>
- Return the pan to the heat. Add a couple teaspoons of oil. When hot, add the onions, garlic and hot pepper. Saut\u00e9 briefly. <\/li>
- Add the tomatoes back to the pan along with any juices that have leaked out. With a wooden spoon mash up your tomatoes until it’s the consistency of chunky tomato soup. Adjust seasonings with salt and pepper to taste. <\/li><\/ol>\n\n\n\n
Fried Aloo<\/h3>\n\n\n\n- In a non-stick hand over medium heat, warm a couple teaspoons of oil. When hot, add the onions and fry till some colour starts to develop.<\/li>
- Add your potatoes and garlic and a pinch of salt. Stir to incorporate everything.<\/li>
- Much like trying to brown meat, you don’t want to disturb this too much. Let the potatoes fry and develop some colour. Stir very occasionally to prevent the onions and garlic from burning. I would suggest keeping the heat at medium and letting this take it’s time to cook (15-20 min). You want to get some nice crispy brown bit, but you also want to get the potatoes fully cooked and soft. It’s a hard line to walk trying to get crispy, not burnt, fully cooked, and not mush. <\/li>
- Once cooked, adjust your seasoning with salt and pepper to taste.<\/li><\/ol>\n\n\n\n
Fry Bake<\/h3>\n\n\n\n- Mix the sugar, yeast and water together. Let stand for 10 min to let the yeast bloom. <\/li>
- Heat your frying oil to 350F.<\/li>
- In a mixing bowl, stir together all your remaining dry ingredients.<\/li>
- Add the wet to dry and knead into a soft dough. It’ll take 3-5 min of kneading to get a soft smooth dough. It’s ok if the dough is a little wet, you can always knead in a light dusting of flour.<\/li>
- Once kneaded, brush with oil and cover the bowl with plastic wrap. Let the dough rest for 20-30 min.<\/li>
- Once rested divide the dough into 8 golf ball-sized rounds. With a rolling pin or with your hands shape them into circle about 1\/4″ thick. Don’t roll them thinner than that or they’ll end up being stiff and hard after frying. <\/li>
- Once your oil is hot, fry in batches. They cook really fast, about 30 seconds per side. You want to get them to a nice light brown and have them puff and swell up. <\/li>
- Once cooked, remove from the oil and set to drain on some paper towel. <\/li><\/ol>\n\n\n\n
<\/a>Kneaded dough for the fry bake<\/figcaption><\/figure><\/li><\/a>Everything prepped and chopped<\/figcaption><\/figure><\/li><\/a>“Roasting” Tomatoes<\/figcaption><\/figure><\/li><\/a>Fry bake loy<\/figcaption><\/figure><\/li><\/a>Fried Aloo<\/figcaption><\/figure><\/li><\/a>Completed tomato choka<\/figcaption><\/figure><\/li><\/a>Fry bake frying<\/figcaption><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"The SEasOning COVID fucking sucks. The end of 2019 was pretty freaking awesome. I got married and was able to celebrate with friends and family. Little did I know that was the last time I’d see my mom in person for 22 months. Frequent phone calls, and the occasional video chat, while much needed, were […]<\/p>\n","protected":false},"author":3,"featured_media":303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,3],"tags":[48,8,51,49,39,50,52,11,9],"jetpack_featured_media_url":"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/4_Bara-Loy-scaled.jpg","_links":{"self":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290"}],"collection":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/comments?post=290"}],"version-history":[{"count":11,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290\/revisions"}],"predecessor-version":[{"id":311,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290\/revisions\/311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media\/303"}],"wp:attachment":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media?parent=290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/categories?post=290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/tags?post=290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Heat a non-stick pan over medium heat. Slice your tomatoes in half. When the pan is hot, place the tomatoes in the pan cut side up. Leave the tomatoes to cook till the skin starts to develop a char on it ~ 5-7 min. Gently flip over and cook on the cut side till some char starts to develop. Once some char has developed all over the tomatoes transfer them to a bowl.<\/li>
- Return the pan to the heat. Add a couple teaspoons of oil. When hot, add the onions, garlic and hot pepper. Saut\u00e9 briefly. <\/li>
- Add the tomatoes back to the pan along with any juices that have leaked out. With a wooden spoon mash up your tomatoes until it’s the consistency of chunky tomato soup. Adjust seasonings with salt and pepper to taste. <\/li><\/ol>\n\n\n\n
Fried Aloo<\/h3>\n\n\n\n
- In a non-stick hand over medium heat, warm a couple teaspoons of oil. When hot, add the onions and fry till some colour starts to develop.<\/li>
- Add your potatoes and garlic and a pinch of salt. Stir to incorporate everything.<\/li>
- Much like trying to brown meat, you don’t want to disturb this too much. Let the potatoes fry and develop some colour. Stir very occasionally to prevent the onions and garlic from burning. I would suggest keeping the heat at medium and letting this take it’s time to cook (15-20 min). You want to get some nice crispy brown bit, but you also want to get the potatoes fully cooked and soft. It’s a hard line to walk trying to get crispy, not burnt, fully cooked, and not mush. <\/li>
- Once cooked, adjust your seasoning with salt and pepper to taste.<\/li><\/ol>\n\n\n\n
Fry Bake<\/h3>\n\n\n\n
- Mix the sugar, yeast and water together. Let stand for 10 min to let the yeast bloom. <\/li>
- Heat your frying oil to 350F.<\/li>
- In a mixing bowl, stir together all your remaining dry ingredients.<\/li>
- Add the wet to dry and knead into a soft dough. It’ll take 3-5 min of kneading to get a soft smooth dough. It’s ok if the dough is a little wet, you can always knead in a light dusting of flour.<\/li>
- Once kneaded, brush with oil and cover the bowl with plastic wrap. Let the dough rest for 20-30 min.<\/li>
- Once rested divide the dough into 8 golf ball-sized rounds. With a rolling pin or with your hands shape them into circle about 1\/4″ thick. Don’t roll them thinner than that or they’ll end up being stiff and hard after frying. <\/li>
- Once your oil is hot, fry in batches. They cook really fast, about 30 seconds per side. You want to get them to a nice light brown and have them puff and swell up. <\/li>
- Once cooked, remove from the oil and set to drain on some paper towel. <\/li><\/ol>\n\n\n\n
- <\/a>
Kneaded dough for the fry bake<\/figcaption><\/figure><\/li> <\/a>Everything prepped and chopped<\/figcaption><\/figure><\/li> <\/a>“Roasting” Tomatoes<\/figcaption><\/figure><\/li> <\/a>Fry bake loy<\/figcaption><\/figure><\/li> <\/a>Fried Aloo<\/figcaption><\/figure><\/li> <\/a>Completed tomato choka<\/figcaption><\/figure><\/li> <\/a>Fry bake frying<\/figcaption><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":" The SEasOning COVID fucking sucks. The end of 2019 was pretty freaking awesome. I got married and was able to celebrate with friends and family. Little did I know that was the last time I’d see my mom in person for 22 months. Frequent phone calls, and the occasional video chat, while much needed, were […]<\/p>\n","protected":false},"author":3,"featured_media":303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,3],"tags":[48,8,51,49,39,50,52,11,9],"jetpack_featured_media_url":"https:\/\/192.168.4.20\/wp-content\/uploads\/2021\/09\/4_Bara-Loy-scaled.jpg","_links":{"self":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290"}],"collection":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/comments?post=290"}],"version-history":[{"count":11,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290\/revisions"}],"predecessor-version":[{"id":311,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/posts\/290\/revisions\/311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media\/303"}],"wp:attachment":[{"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/media?parent=290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/categories?post=290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/192.168.4.20\/wp-json\/wp\/v2\/tags?post=290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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