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"Excellent recipe. If you don't want to deep fry, sauteing also works (though it's not as tasty).I have found baking the Bhaji, much like the technique you use for Nicoise Socca, also works well. Mix all the ingredients and add 1/2 t. baking soda. Put 2-4 T. oil into a non-stick frying pan, then pour in the bhaji mixture. Bake in a hot oven (..."
"I love the clean, salty-spicey-sweet taste of papaya salad, and agree that zucchini makes a nice 'substitute' to the papaya, when you can't find it. My only comment is that readers should adjust the fish sauce-sugar-lime (or vinegar) ratios to taste, especially as some fish sauces are more salty than others. Well done to Herb Lady for taking a c..."
"Very tasty, though we didn't find it as authentic as what we've enjoyed in restaurants. If you can find them, white poppy seeds are the more traditional topping, as is the use of palm sugar and screwpine (find this in Asian groceries) in the mixture. But otherwise this is a really lovely dessert and a nice ending to any Asian meal."
"Great combo, but seems to be missing the essential chipotles in adobo. I add several chopped ones - plus some oregano and sliced onions - to the mixture and crock away. Very good."
"This is pretty close...I actually use rye flour instead of masa, as tef, the traditional Ethiopian grain, is a rye relative and we like the 'bite' it gives the bread.I have also had great luck halving or quartering the recipe - just make sure there's at least 1 tsp of yeast to every cup of flour."
"This is pretty spot-on, though I found that it tastes better if allowed to sit longer (6-8 hours) and with the addition of 2 t. of salt just before you cook it. The real key is getting the thickness right - I used a non-stick skillet, which I really think works best.Otherwise, try substituting rye or barley flour for the whole wheat and/or corn..."
"This is fantastic, and authentic. I keep a jar of it in my fridge at all times...even my 5 year old daughter loves it, mixed with minced sirloin (kitfo) or just spread on homemade injera. BIG THUMBS UP."
"This is a really great recipe. I too used frozen, cleaned baby octopus, allowing them to thaw in the marinade overnight in my fridge. The key is a really hot grill - you want them to cook very quickly and have a nice char, but pull them off before they get rubbery.Even my 4 year old liked these - hot sauce and all!"