onion bhaji's. does anyone have an authentic recipe, i have gram flour and onions.?

Answer 1

mix gram flour, to a paste consistency, not too watery, or thick, but must flow down, when you use. this has to be done with water, adding salt to taste, pinch of turmeric powder, pinch of soda, to make the bhajias lighter, and some coarsely ground ajwain powder.
cut two big size onions into thin round rings, just before you are about to fry them,
heat sufficient cooking oil, either sunflower, or refined groundnut, in a deep frying kadhai, when it's hot, but not burning, carefully go on dipping the onion rings into the gram flour paste, into the kadhai, i.e. the deep pan, and with a zari, a spoon with holes, stir the rings, till fried to a brownish color, remove them in a plate.
you can fry about 5or 6 bhajias at a time.
when done, serve hot with chutney made from some green chillies, mint or coriander leaves, some ginger and garlic, and a slice of lemon sqeezed on the chutney. also have tomato sauce.
the flame should be such, that bhajias are fried crisp.
if you keep slow fire, they will become soft.
you can also dip some special big variety of chillies you get for bhajias, and fry them.
do not add soda beforehand, the mixture would fizzle out.

Answer 2

From an Indian cookbook, I will be cooking tomorrow, Good Luck & Happy Cooking!

Onion Bhajees

4 cloves
Besan (chickpea flour)
Plain flour
Bicarbonate of soda
Chilli powder
Egg, lightly beaten
Water
Onions, halved and thinly sliced
Garlic, chopped
Oil for shallow frying

Method :
Sift the flours, bicarbonate of soda and chilli powder into a bowl.

Make a well in the centre, add the combined egg and water and stir to make a smooth creamy batter, adding a little more water if necessary.

Add the onion and garlic and mix well.

Heat the oil, about 1 cm deep, in a wide flat pan.

Drop in tablespoons of the mixture and press into patties.

Fry the bhaji on both sides until golden brown and cooked through.

Drain on paper towels.

Serve hot with sweet chilli sauce or mango chutney, or a liitle salad and mint yogurt

Note : Use sweet paprika instead of chilli powder for a milder taste

Answer 3

3/4 cups of Chickpea Flour (Besan)
1/2 cup of Plain Flour
1 1/2 tsp. of Soda Bicarbonate
4 large Onions (halved & thinly sliced)
4 cloves of Garlic (Lasan) (chopped)
1 Egg (lightly beaten)
1 tsp. of Red Chilli Powder (or to taste)
1 1/4 cup of Water
Oil (for shallow frying)


1) In a bowl, sift the chickpea flour, plain flour, soda bicarbonate and red chilli powder. Make a well in the center, and add the combined egg and water and stir to make a smooth creamy batter, by adding a little more water if necessary.

2) Add the onions and garlic and mix well.

3) Heat the oil, about 1 cm deep, in a wide flat frying pan. Drop in tablespoons of the mixture at a time and press into patties. Fry the bhajis on both sides until golden brown and cooked throughly.

4) Drain on paper towels to absorb any extra oil.

Tip: For a milder taste, use Paprika instead of Red Chilli Powder.

Answer 4

Kandyachi Bhaji
(onion Bhaji)

(serves four)
2 large onions (finely sliced)
half teaspoon of salt

Batter: 300g Gram flour
half teaspoon chilli powder.
half teaspoon turmeric powder
1 teaspoon cummin seeds
half teaspoon of Ajowan seeds
salt
water
sunflower oil for frying.

Sprinkle onions with salt then put them aside for 15 mins.

Make a thick batter with the batter ingrediants.

Squeeze all the water from the onions and stir them into the batter.

Heat the oil in a deep wok, drop in spoon fulls of onion batter as the oil starts to smoke.
Fry on a low heat to stop the breaking up.


Hope this helps!!!

Answer 5

--------------------- MIXED VEGETABLE BHAJI --------------------- 3 tbsp. cooking oil 1/2 tsp. black mustard seeds 1/2 tsp. cumin seeds 2-4 dried red chilies, whole 3-4 cloves garlic, peeled and crushed 1/4-1/2 tsp. chili powder 100 g/4 oz. carrots, scarped and cut into match stick strips 100 g/4 oz. French beans or dwarf beans, cut to the same length as the carrots 225 g/8 oz. potatoes, peeled and cut into matchstick strips 100 g/4 oz. finely shredded onions 3/4 tsp. salt or to taste 15 g/1/2 oz. fresh coriander leaves, including the tender stalks, finely chopped Heat the oil in a wide shallow pan over medium heat. Add the mustard seeds and as soon as they begin to pop, add the cumin seeds and the red chilies. Add the garlic and chili powder and immediately follow with all the vegetables and the onions. Add the salt; stir and cook for 2-3 minutes. Cover the pan tightly and reduce heat to minimum setting. Let the vegetables sweat for 20-25 minutes, stirring occasionally. Add the coriander leaves and stir-fry the vegetables over medium heat for 1-2 minutes and remove from the heat.

Answer 6

That's good... you've got the basics... from then on you add woteva you want and enjoy!

Answer 7

Spicy Cabbage
Filed under: Vegetarian Curry Recipe — rishu @ 12:28 pm
INGREDIENTS:

250 grams cabbage cut in thin strips
50 grams oil
1/2 tsp cummin seeds
3 dry red chillies
1 medium size onion, cut lengthwise
2 carrots, grated
3/4 tsp salt
2 tsp lemon juice

DIRECTIONS:

Take microwave safe dish and put oil in it.Cook on high for 15 seconds and add cummin seeds.

Fry cummin seeds for 50 seconds on high, then add onion and pieces of red chilli. Cook this on high for 30 seconds.

Now add cabbage, carrot and salt. Cook on high for 5 minutes, stirring once in the middle.

Add lemon juice to the completed dish. It is now ready to serve

Comments (0)
Okra Masala
Filed under: Vegetarian Curry Recipe — karan @ 12:27 pm
INGREDIENTS:

Okra - 1 Kg
Garlic - 1/2 a piece
Onion - 1
Tomato -1/2 piece
Coriander seeds - 3 tbsps
Carrom seeds (ajwan seeds / vaamu in telugu) - 1 tsp
Cummin seeds - 3 tbsps
Chilli powder - 2 tsps
Salt to taste
Turmeric - 1/2 tsp
Curry Leaves - 3, 4
Rice Flour - 2 tsps
Oil for frying
Coriander leaves - bunch

DIRECTIONS:

Wash okra thorughly and cut them into small rounds.

Now grind coriander seeds, cummin seeds, carrom seeds and 1/2 piece of raw garlic into fine powder.

Transfer the cut okra into a spacious vessel and add salt, turmeric, chilli powder, rice flour, the above powders and little bit of oil and mix thorughly so that the okra pieces are well coated with the spices.

Now heat oil in a large pan and add the okra pieces and cook them on medium heat till the pieces are properly done. After the pieces are well cooked, increase the heat and allow them to fry and simmer after a while.

Now cut an onion into very small pieces and like wise with tomato too (very small pieces). Add onions and tomatoes and cover it for some more time so that they get cooked well enough.

Garnish with lots of coriander leaves on top.

Transfer it to a nice casserrole and it brings lot of beauty to your party table and loads of ‘wow’s from your guests! Happy Eating!!!

Comments (0)
Cauliflower Manchurian
Filed under: Vegetarian Curry Recipe — rishu @ 12:25 pm
INGREDIENTS:

500 grams Cauliflower
1 teaspoon Soya Sauce
2 teaspoon Tomato Sauce
1 teaspoon Chilli Sauce
1 teaspoon Vinegar
1/2 cup Flour (Maida)
1/4 cup Cornflour
1/2 cup chopped Onion
1″ Ginger
1 tsp Red Chilli Powder
Pinch of Biryani colour
Salt to taste
Pinch of Soda
Oil for frying

DIRECTIONS:

Cut cauliflower into small florets and add soya sauce into it and leave for 30 minutes.

Take maida (leave 1 teaspoon for curry), cornflour, soda add salt and mix well with water.

Dip cauliflower in this mixture and fry till light brown.

Now in a kadai take some oil, add mustard seeds when it crackles add ginger and stir for few seconds then add onions. When onions become little brown add both the sauces, stir well for 3 minutes. Now if you are making curry Manchurian the add water.

Mix 1 teaspoon maida separately in water so that there are no lumps. Now along with vinegar, salt, red chilli powder put it in the kadai and let it boil.

Lastly add the cauliflower and transfer it into a serving bowl and garnish with chopped spring onions and serve

Comments (0)
Bagare Baingan
Filed under: Vegetarian Curry Recipe — karan @ 12:24 pm
INGREDIENTS:

Brinjal - small ones-250 grams
Tomato - 100 gms(4 or 5)
Coconut - 2 tablespoons
Onion - 2 or 3
Green chillies - 2 or 3
Ginger garlic paste - 1 tsp

For Roasting:
Groundnuts - 1 tablespoon
Sesame(til) - 1 teaspoon
Kasakasa - 1 tablespoon
Coriander-cumin seeds - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon

DIRECTIONS:

Roast the masalas seperate.

Mix all the roasted masalas.

Along with a lemon size tamarind grind into a fine paste.

Put oil in a kadai and fry finely chopped onion.

Add ginger garlic paste and stir

Add the ground masalas and fry.

Add the finely chopped tomatoes and fry.

Add salt according to the salt

Slit the brinjal and fry in little oil in seperate kadai and keep it aside.

You can steam the brinjals with little salt in the microwave.

Add the brinjals in the gravy and stir.

Cover and cook till the oil separates.

Serve with chappathis or biryanis or plain rice

Comments (0)
Capsicum and Onion Masala
Filed under: Vegetarian Curry Recipe — rishu @ 12:24 pm
INGREDIENTS:

Capsicum 500gm
Onion 200gm
Tomato 100gm.
Garam Masala 6 tsp.
Besan powder 4 tsp.
Red chilli powder ( depends on whether you want spicy or not )
Oil 30gm
Salt to taste.

DIRECTIONS:

Make thin slices of onions.

Cut the capsicum into thin pieces vertically.

Take Oil in a Pan.

Add onions and fry them till they become brown.

Add capsicum pieces and boil them for some time (till they are boiled)

Add garam masala and stir them to mix properly.

Add salt and red chilli powder

Take a small bowl of hot water, add besan, stir till it mixes properly.

Add Besan mix and mix it thoroughly.

Boil for 5 minutes

Comments (0)
Capsicum and Onion Masala
Filed under: Vegetarian Curry Recipe — rishu @ 12:24 pm
INGREDIENTS:

Capsicum 500gm
Onion 200gm
Tomato 100gm.
Garam Masala 6 tsp.
Besan powder 4 tsp.
Red chilli powder ( depends on whether you want spicy or not )
Oil 30gm
Salt to taste.

DIRECTIONS:

Make thin slices of onions.

Cut the capsicum into thin pieces vertically.

Take Oil in a Pan.

Add onions and fry them till they become brown.

Add capsicum pieces and boil them for some time (till they are boiled)

Add garam masala and stir them to mix properly.

Add salt and red chilli powder

Take a small bowl of hot water, add besan, stir till it mixes properly.

Add Besan mix and mix it thoroughly.

Boil for 5 minutes

Comments (0)
Dum Aloo
Filed under: Vegetarian Curry Recipe — karan @ 12:24 pm
INGREDIENTS:

Baby Potatoes 500gms
Haldi 1/2 tsp
Red Chilli Powder 1/2 tsp
Salt to taste
Garlic cloves 15 - 20
Ginger 2 inches
Coriander seeds 4 tsp
Peppercorns 4 tsp
Jeera 1 tsp
Oil 3 - 4 tsp

DIRECTIONS:

Boil the baby potatoes and when they become soft poke them with a fork from all sides, be careful that they don’t break.

Grind all the other ingredients (except the oil and Jeera) in a mixie to make it a soft paste.

Now marinate the baby potatoes with this paste for about half an hour.

After half an hour take a kadai and pour little oil. Add jeera to the hot oil and when it splutters add the potatoes and fry till it is golden brown.

Add little water to the fried baby potatoes and close the kadai. Put of the flame after 5 mins.

This can be served with hot rotis.

Comments (0)
Gobi Manchurian
Filed under: Vegetarian Curry Recipe — rishu @ 12:24 pm
INGREDIENTS:

2 cups Gobi florets
1 tbsp All purpost flour (Maida)
3-4 Green Chilles,
1/2 tsp Ginger Garlic paste
1/2 Ground Pepper, pepper powder.
2 tbsp Oil to fry
1 tbsp Tomato Ketchup

DIRECTIONS:

Take the gobi florets & drop them into boiling water for few minutes. Then drain the water.

Make green chillies, Ginger & garlic paste.

Add some ground pepper and salt to it.

Add all the mixture to the boiled gobi florets & then mix the all purpose flour with it (consistency of flour being like bhajji’s consistency)

Then deep fry the florets in the oil. Take tomato ketchup into a pan, heat it, Put 2-3 tsp of oil into the ketchup while heating it & then put the fried pieces (bhaji’s) to it & serve it hot.

Comments (0)
Bagare Baingan
Filed under: Vegetarian Curry Recipe — karan @ 12:24 pm
INGREDIENTS:

400 gm. small round brinjals
5 tbsp. oil
2 tbsp. ginger garlic paste
1/4th tsp. turmeric powder
3/4th tsp. chilli powder
1/2 cup thick tamarind pulp
1 large onion roasted - peel and grind
Roast separately :
1/2 cup copra
1 tbsp. groundnuts
1 tbsp. sesame seeds
1 tbsp. coriander seeds
1/2 tsp. cummin seeds
3 green chilies
and a bunch of coriander leaves to be include when grinding

DIRECTIONS:

Make two slits in each brinjal from base towards stalk end without separating quarters.

Leave the calyx and a bit of the stalk end on.

Soak the brinjals in salted water.

Heat oil, squeeze the brinjals to remove excess water, drop into hot oil, shake the pan from time to time and lift out brinjals when they change colour.

Reheat oil and seasoning of a pinch of cummin seed and a spring of curry leaves.

Add ginger garlic paste and fry without burning.

Add ground masala powdered spices, ground onion and fry till masala leaves the pan and oil separates.

Add the brinjals and fry for a few minutes, then add salt and tamarind pulp and sufficient water to cook the brinjals till tender but firm.

Simmer till oil floats on surface.

Comments (0)
Potato Masiyal
Filed under: Vegetarian Curry Recipe — karan @ 12:23 pm
INGREDIENTS:

Potatoes 1/4 kg.
Green Chillies 2
Ginger a inch cube
Coconut grating 1 table spoon
Mustard seeds 1/2 tsp.
Urad Dal 1/2 tsp.
Lemon Juice 1/2 tsp.
Oil 2 tsp.
Salt to taste.

DIRECTIONS:

Boil potatoes, remove skin and mash unevenly.

Grind green chillies, ginger, coconut grating coarsely in the grinder without adding water.

Heat a tsp. of oil in a pan, add mustard and urad dal and roast lightly.

Add ground paste (from step 2 ), mashed potatoes and salt. Cook until the ingredients have blended nicely.

Serve hot with rotis.