How To make Onion and Mushroom Bhajis
1 Onion
2 oz Button mushrooms
1/4 c Brown rice flour
1/4 c All-purpose flour
1/2 ts Turmeric
1/2 ts Hot chili powder
1/4 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Salt
2/3 c Plain yogurt
Vegetable oil for deep -frying Fresh parsley sprig (opt) Peel, quarter and thinly slice onion. Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Divide mixture in 10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4
minutes or until golden brown and cooked through. Drain on paper towels. Garnish with parsley sprig, if desired, and serve warm.
How To make Onion and Mushroom Bhajis's Videos
Mushroom Bhaji !!!
Mushroom Bhaji is made of mushroom, onions, tomatoes and delicately spiced to give a distinct taste and aroma. Best enjoyed with hot rotis. This dish is quick and easy to make.
Serves : 4
Ingredients:
Oil - 2 tbsp
Onion - 1, medium
Green Chili - 1
Salt to taste
Garlic - 3 cloves
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Red chili powder - 1 tsp
Mushroom - 400 gm
Water - half cup
Tomato - 1, medium
Coriander leaves - 2 tbsp
Mushroom Bhaji (easy to make)
Today we show you how to cook a Mushroom Bhaji that is easy and tasty.
Ingredients
25g butter
2 tbsp oil
1 tsp cumin seeds
1 onion (chopped)
salt to taste
300g mushrooms (quatered)
1 tsp garlic paste
1 tsp ginger paste
1 1/2 tsp garam masala
1 green chili (sliced)
100g spinach leaves
Mushroom Bhaji / Mushroom Masala (Restaurant/ BIR Style)
Full of flavour yet simple and quick to make. This Indian Mushroom Bhaji side is healthy, and delicious
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## INGREDIENTS ##
2 tablespoons vegetable oil
1 tablespoon ghee / butter (
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
3 green chilli
4 curry leaves
1/2 teaspoon fenugreek leaves / kasoori methi
1 teaspoon mix powder / curry powder (
100g finely sliced brown/white onion
1 tablespoon grated garlic
1/2 teaspoon salt
1/2 teaspoon chilli powder
3 crushed pepper corns
2 teaspoons tomato paste
1/8 diced green pepper
200g mushrooms (cut into quarters)
125ml curry base (
1/8 cup fresh/chopped coriander
1 teaspoon lemon
## METHOD ##
1. Begin by heating a pan on low and adding the oil and butter ghee
2. Add in the mustard seeds, cumin seeds, sliced chillies and curry leaves, stir through and wait until bubbles start to appear around the spices
3. Add in the methi leaves, mix powder, finely sliced onions, garlic, salt, chilli powder and crushed black pepper. Stir through and allow the onions to soften
4. Add the watered down tomato puree, stir through then add in the peppers and mushrooms, stirring every minute for around 5 minutes
5. Tip over the heated base, stir through and allow to reduce, stirring every minute or 2 to ensure nothing burns
6. Finally sprinkle over the coriander and a squeeze of lemon juice, stir through and serve
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Mushroom Bhazi | Vegetarian & Vegan Garlic Mushroom Bhaji Recipe
#vegetarianrecipe #mushroom #mushroomcurry
A delicious dry curry dish using the everyday humble mushroom.
A very quick and easy to prepare meal accompanied with rice, roti or naan for the vegetarian or as a simple side dish.
Try mixing it up with different types of mushrooms. Or adding tomatoes or spinach. Any combination will taste great!
Let us know how it tastes and don’t forget to subscribe and enable notifications for more tasty recipes. ❤️
Early Hours By Ikson
Mushroom Bhaji || Simple Mushroom Bhaji
Mushroom Bhaji Recipe
INGREDIENTS
400g Mushrooms
30g Unsalted butter
1 Tbsp Oil
1 Onion
1 Tbsp Garlic
¼.Tsp Turmeric Powder
½ Tsp Madras Curry Powder
½ Tsp Cumin Powder
⅓Tsp Salt
2 Tbsp Coriander Leaves
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ONION BHAJIS (Restaurant Style) - Al's Kitchen
I have been eating ONION BHAJIS for many many years in restaurants up and down the country as well as the shop bought variety. This recipe is my take on Onions Bhajis. Feel free to adjust here and there to suit your taste.
I recommend that you don't make them so big at home. Just larger than pakoras are perfect. This way they will cook all the way through without the step of having to puncture them during cooking. Hope you enjoy. Al
Curry Base Gravy Video:
How to Make Lamb Madras:
Pre Cooked Lamb:
How To Make Sheekh Kebabs -
Chicken Jalfrezi
Chicken Madras:
King Prawn Naga Phall (Extremely Hot)
Chicken Tikka
Chicken Vindaloo ( Hot )
Chicken Dopiaza
Chicken Mirchi Bhuna
Another great curry guru can be found by clicking this link. Lots of different tasty BiR curries.
MistyRicardo's Curry Kitchen
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Al's Kitchen Twitter
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contactalskitchen@gmail.com