Author Topic: Authentic BIR Mushroom Bhaji  (Read 6863 times)

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Authentic BIR Mushroom Bhaji
« on: June 22, 2006, 04:16 AM »
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)! :)

Offline Mark J

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Re: Authentic BIR Mushroom Bhaji
« Reply #1 on: June 28, 2006, 02:01 PM »
(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


Offline Blondie

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Re: Authentic BIR Mushroom Bhaji
« Reply #2 on: July 07, 2006, 06:06 AM »
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

Offline haldi

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Re: Authentic BIR Mushroom Bhaji
« Reply #3 on: July 07, 2006, 08:09 PM »
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


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Re: Authentic BIR Mushroom Bhaji
« Reply #4 on: July 22, 2019, 09:31 AM »
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,

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