Hello ladies and gents,
Would any of you fine folk have a really good recipe for an authentic BIR mushroom bhaji (you know, rich, savoury and dare I say it....."smokey".....and so very, very tasty!)?
If so, I would be eternally grateful! 8)
Thanking you (in anticipation :P)! :)
Quote from: Fat Les on June 22, 2006, 04:16 AM
(you know, rich, savoury and dare I say it....."smokey".....and so very, very tasty!)?
I think that description very accurately (for me anyway) describes the BIR taste we are all trying to emulate, mushroom bhaji or otherwise! ;D
Hi Les,
Haven't tried it yet myself, but you never know.
http://foodgeeks.com/recipes/recipe/4176,mushroom_bhaji.phtml
I like the idea of torching the finished dish to get the Smokey taste.
Cheers,
Blondie
Well first of all, it's important to deep fry the sliced mushrooms in oil for about three minutes in a deep pan fryer
Drain the oil off then proceed as follows
Heat 4 desertspoons of curry gravy oil for 2 minutes
then add 1 teaspoons of finely chopped fresh garlic (normally about a day old and slightly blue)
Heat this for another two minutes then add 1 desertspoon of garlic ginger puree.
This garlic ginger puree is very runny, almost like water
Add 2 desertspoons of prefried onions,
1 1/2 desertspoons of spice mix,
1/2 teaspoon chilli,
1/2 teaspoon salt,
1 desertspoon tomato puree,
2 desertspoons of fresh coriander
and a small splash of curry gravy (about a table spoon)
Stir and shake pan continuously so nothing burns
Let the mix almost dry out (about five minutes) then
add mushrooms,
another desertspoon of fresh coriander
and a teaspoon of dried fenugreek leaves.
Stir for a minutes then add a ladle of curry gravy
Reduce down for fives minutes on high,
then add another teaspoon of fresh coriander
and half a teaspoon of ground coriander,
1 desertspoon curry gravy oil
and 1/2 a ladle of curry gravy
Cook another three minutes and serve with extra fresh coriander
An old topic. but one to which I now return after experiencing undoubtedly the best mushroom bhaji I have ever experienced in the Taste of India, St Austell, yesterday evening. Dining by myself, I ordered only two masala popadom, a tandoori mixed grill and a mushroom bhaji, and the sheekh kebab and mushroom bhaji were the highlights of the evening. Both were absolutely superb, true "old school" BIR, and I now plan to return with my wife to see if she can identify the herbs and spices used,
** Phil.