Easy Onion Bhaji - How to make Onion Bhaji - Best Indian Onion Bhajis

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Ziangs: How to Make Chinese Takeaway Curry Paste by Takeaway Owners

We now have a small selection of products to buy that the takeaways use, visit our online shop, link here, https://www.ziangsworkshop.com/online-store If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead. This is a very very basic recipe. But its the base for all Chinese Style Curries in takeaway. Every where has its own curry and alot of the time they wing it, hence why one day it tatse awesome and the next tatse weird. How to make the paste into a curry (beef curry) will be in our next video. This paste will take between 1 and a half/2 hours from start to finsih. Ingredients: Part 1 1ltr of veg oil 1/4 large leek 2x white onions 1x bulb garlic 2x celery stalks 1/2 a toe of fresh ginger Part 2 550g Plain white flour 300g Eastern star curry powder 1x cinimon stick 90g Ground cummin 70g ground cardamom 25g Ground Fennel 80g ground corriander Optional (we would use the below ingredients if we still servered chinese style curry in our shop, many places won't use them to save on profit) 1 handful of star anisee 1x teaspoon of cloves This paste will keep for up to 3 months when made or longer in the fridge. Thankyou for all your amazing comments! means so much to us and we will keep the videos coming!

आलू प्याज की सूखी सब्जी | Aloo Pyaj ki Sabji | Potatoes with Onion Curry | Aloo Aur Pyaaz Ki Sabzi

आलू प्याज की सूखी सब्‍जी को बनाना बहुत आसान है| आलू की सूखी सब्‍जी को पराठा, रोटी और पूरी के साथ खा सकते है यह बहुत ही स्वादिष्ट लगती है |

Indian Onion bhaji simple recipe

Onion bhaji, a famous and delicious Indian starter is esay to prepare at home. Here is my recipe. A video from Pankaj's cuisine. Ingredients : 100 g chickpea flour 2 pinches asafoetida 2 medium onions, yellow and red 1 green chili 1 clove of garlic Fresh coriander leaves 1 teaspoon coriander, ground 1/2 teaspoon turmeric 1⁄2 teaspoon chili powder salt water vegetable oil


Dhaba Masala Chicken | Dhaba Chicken Gravy | Dhaba Chicken Masala | Dhaba Chicken Curry Ingredients: - Chicken with bones- 1 kg - Onions, finely chopped- 4 medium - Tomatoes, red ones, finely chopped-2 medium - Ginger garlic paste- 3 tsp Whole Garam Masala/ spices to be roasted & ground: - Green cardamom- 6-8 nos. - Black cardamom- 1 - Cinnamon - 8 pieces - Cloves- 8 - Peppercorns- 15 - Mace (Javitri) - one flower For the marinade: - Curd (whisked)/ Yogurt- 200 gm - Turmeric powder- 1 tsp - Red Chilli Powder- 2 tsp - Garam Masala powder - 1 tbsp (dry roasted and ground earlier) - Salt - 1 tsp - Coriander powder- 2.5 tsp - Cumin powder- 1 tsp - Kashmiri Chilli Powder- 2.5 tsp - Oil- 3 tbsp - Green chillies- 2 whole - Coriander leaves for garnishing - 2 tbsp - Ginger juliennes- 1 tsp for garnishing Preparation: - Dry roast the whole Garam Masala/spices in a pan for few minutes. Remove, cool & grind it into a powder. Strain it well & take out 1 tbsp of the strained powder to be used in marinating the chicken pieces. - Marinate the chicken with the items indicated above. Set aside for an hour. - Fine chop the onions & the tomatoes. Process : - Heat oil in a kadhai & add the chopped onions. - Fry for 5 mins & then add 1/2 tsp salt. Continue to fry on medium heat till it is light brown in colour. This should take around 10 mins. - Now add the ginger garlic paste & fry for around 3 mins till the raw smell is gone. - Add the chopped tomatoes & cook till soft for around 10 mins. - Now add the powders- Coriander Powder, Cumin Powder & Kashmiri Chilli Powder. Mix well & continue to cook on low to medium heat till you get a smooth gravy. You can add a splash of water few times after the tomatoes are half cooked. Will speed up the cooking process. - Now add the marinated chicken, mix it well & “bhuno” on high heat for around 10 mins. This is an important step since this gives it the typical "dhaba" taste. - Once this is done, add 1 cup of water. Mix well & cook covered for 10 mins. - Add the 2 whole green chillies. Cover and cook for another 10 mins till chicken is soft. - Garnish with chopped coriander leaves & ginger juliennes. - Serve hot with tandoori roti or phulka. #spiceeatsrecipes #chickencurry #easycooking Music: https://www.bensound.com/royalty-free-music

Easy Onion Bhaji - How to make Onion Bhaji - Best Indian Onion Bhajis
A bhaji, bhajji, or bajji is a spicy Indian snack or entree dish similar to a fritter, with several variants. It is a popular snack food in Kerala, Tamil Nadu, Maharashtra, Andhra Pradesh, Karnataka, Assam, West Bengal and Odisha in India, and can be found for sale in street-side stalls, especially in tapris (on streets) and dhabas (on highways).

Outside the Indian states of Kerala, Gujarat, Maharashtra, Andhra Pradesh, Tamil Nadu, and Karnataka, such preparations are often known as pakora.

Bhajis are a component of traditional Marathi, Tamil, and Telugu cuisine served on special occasions and at festivals. They are generally served with a cup of coffee, tea, or a traditional serving of yameen. They use banana peppers for making mirchi bhajji.

Its variations include the chili bajji and the bread bajji (or bread pakoda). Another version is called bonda (in south India) and vada in Maharashtra. Bonda has potato or mixed vegetable filling.

Onion bhajis are often eaten as a starter in Indian restaurants before the main course, along with poppadoms and other Indian snacks. They may be served with a side of salad and slice of lemon, or with mango chutney, and are traditionally made to a mild taste.
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