Bhugidaleasymung Recipes

BHUJIA (POTATO FRITTERS)

Bhujia (Potato Fritters) image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 cup Besan flour (chickpea flour)
1 teaspoon cumin
1/8 teaspoon cayenne
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup water
2 tablespoons mustards seeds
1 tablespoon whole cumin seeds
2 tablespoons clarified butter (ghee)
2 tablespoons crushed, dried neem leaves
1 onion, peeled and diced
2 teaspoons garlic, minced
1/2 teaspoon turmeric
1/2 bunch cilantro leaves, washed and chopped roughly
1 serrano chile, seeded, stemmed and extra finely diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds peeled potatoes
6 cups vegetable oil for frying
Serving suggestion: Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping

Steps:

Prepare batter: Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy. Set aside.
Prepare Potato Rounds: Roast mustard seeds in dry pan until they become grayish, aromatic and begin to pop. (This will happen quickly.) Lower heat, add whole cumin seeds and roast until brown, being careful not to burn, about 2 minutes. Add clarified butter and crushed neem leaves, and brown lightly. Add onions, and brown, about 3 to 5 minutes. Add garlic, and turmeric, remove from heat and add cilantro, serranos, salt and pepper.
Meanwhile, cook potatoes in salted water until soft. Drain and cool. Grate potatoes and mix gently with onions and spices. Adjust seasoning.
To form bhujias, press tightly into half dollar rounds.
Heat oil in a large saucepan to deep-fry temperature (350 degree F). Dip formed potato rounds into batter and drop into hot oil. Fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping. Bhujias can be made early in the day and reheated.

INDIAN VEGETABLE BHAJI

Indian Vegetable Bhaji image

Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and daal (Indian lentil soup).

Provided by NP

Categories Side Dish Vegetables

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

4 large potatoes, finely chopped
1 cup cauliflower florets
1 carrot, finely chopped
½ cup fresh green peas
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon cumin seed
1 teaspoon black mustard seed
2 whole bay leaves
4 green chile peppers, chopped
3 cloves garlic, chopped
2 teaspoons minced fresh ginger root
1 teaspoon ground cumin
1 teaspoon curry powder
½ teaspoon chili powder
1 sprig cilantro leaves for garnish

Steps:

Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 53.2 g, Fat 5.3 g, Fiber 8 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 48.2 mg, Sugar 6.2 g

BHUNA GOSHT

Bhuna Gosht image

What makes this curry special is the 'bhuna' part. This consists of pan-frying the meat with spices. The meat cooks in its own juices, which is what gives the deep flavour. It is a bit time consuming, but the end result is delicious.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup cooking oil
3 pods green cardamom
1 pod black cardamom
2 bay leaves
1 cinnamon stick
6 large onions, sliced thin
6 cloves garlic
1 (1/2 inch) piece fresh ginger root, peeled and julienned
2 teaspoons Kashmiri red chili powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt, to taste
2 tomatoes, pureed
2 pounds lamb chops, rinsed and patted dry
2 tablespoons water
3 green chile peppers, halved lengthwise
¼ cup cilantro leaves, for garnish

Steps:

Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 20.5 g, Cholesterol 89.7 mg, Fat 30.4 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 10.4 g, Sodium 90.3 mg, Sugar 8.9 g

EGG BHUJIA

Egg Bhujia image

Fried scrambled egg with onion and green chili - an excellent quick snack or side dish for main course.

Provided by roja khan

Categories Pakistani

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon oil
2 eggs
1 small onion, chopped finely
2 tablespoons green chili peppers, chopped finely
salt
2 teaspoons skim milk

Steps:

Beat egg well. Add salt and milk.
Heat oil. Add chopped onion and green chili. Fry to light golden brown.
Add beaten egg. Cook for about a minute. Stir and mix egg mixture thoroughly and fry to light brown.
Serve hot with paratha or rice and lentil.

Nutrition Facts : Calories 113.9, Fat 7.3, SaturatedFat 1.9, Cholesterol 211.6, Sodium 74.7, Carbohydrate 5.1, Fiber 0.6, Sugar 2.4, Protein 7

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