Food recipes
BHOONA
BHOONA
Ingredients:
1 handful of coarsely chopped peppers or onion; preferably both
I cook's spoon or 4 Tbsp Oil
1 tsp. spice mixture
½ tsp. fenugreek leaves
1 rounded tsp. tomato puree
2 pinches of salt
Curry gravy
Finely chopped coriander stalks
Cooked meat or chicken (or seafood)
Chopped coriander leaves
Directions:
You should already have the deep fryer at working temperature. Heat the oil in the pan. Drop the pepper and onion into the deep
fryer. When it looks fried, transfer to the pan and stir. Add the spice mixture, fenugreek leaves, tomato puree and salt, sizzle for a
few seconds, then add roughly a half portion of curry gravy and simmer for a couple of minutes. Add another half portion of curry
gravy, coriander stalks and main ingredient, and simmer for another minute. Add coriander leaves and drain excess oil before
serving.
JALFREZI:
Jal frezzi is another invention of the Indian restaurant trade; you won’t find a recipe in any traditional cookery book. It usually
contains peppers, fried onion, chillies and coriander; in fact the only thing that distinguishes it from Bhoona is that it contains
chillies. The version given here is quite hot, but it doesn't have to be, it is entirely up to you.
Ingredients as for Bhoona with the addition of green chillies sliced lengthwise, and half to one teaspoon of chilli powder. Also,
you can use more salt and / or more tomato puree for a more robust flavour. Add the green chillies to the pan right from the start,
and the chilli powder along with the other spices.
14
TANDOORI AND TIKKA:
Tandoori cooked meats are sometimes used in curries. As these meats can be a main dish in their own right, some
attempt is usually made to make the sauce they are in do justice to them. They go very well in Jalfrezi, or they may be
served in a modified version of the standard curry, usually containing cream.
Ingredients:
1 handful of coarsely chopped peppers or onion; preferably both
I cook's spoon or 4 Tbsp Oil
1 tsp. spice mixture
½ tsp. fenugreek leaves
1 rounded tsp. tomato puree
2 pinches of salt
Curry gravy
Finely chopped coriander stalks
Cooked meat or chicken (or seafood)
Chopped coriander leaves
Directions:
You should already have the deep fryer at working temperature. Heat the oil in the pan. Drop the pepper and onion into the deep
fryer. When it looks fried, transfer to the pan and stir. Add the spice mixture, fenugreek leaves, tomato puree and salt, sizzle for a
few seconds, then add roughly a half portion of curry gravy and simmer for a couple of minutes. Add another half portion of curry
gravy, coriander stalks and main ingredient, and simmer for another minute. Add coriander leaves and drain excess oil before
serving.
JALFREZI:
Jal frezzi is another invention of the Indian restaurant trade; you won’t find a recipe in any traditional cookery book. It usually
contains peppers, fried onion, chillies and coriander; in fact the only thing that distinguishes it from Bhoona is that it contains
chillies. The version given here is quite hot, but it doesn't have to be, it is entirely up to you.
Ingredients as for Bhoona with the addition of green chillies sliced lengthwise, and half to one teaspoon of chilli powder. Also,
you can use more salt and / or more tomato puree for a more robust flavour. Add the green chillies to the pan right from the start,
and the chilli powder along with the other spices.
14
TANDOORI AND TIKKA:
Tandoori cooked meats are sometimes used in curries. As these meats can be a main dish in their own right, some
attempt is usually made to make the sauce they are in do justice to them. They go very well in Jalfrezi, or they may be
served in a modified version of the standard curry, usually containing cream.
Printed from https://recipe.bluelayer.org/recipe/66031/bhoona