Tips please on how long it takes, how much water to add, what heat setting etc.
I cant be bothered sometimes to bhoonify the sauted onions very long.
Also does anybody used the pre fried onions? (come in a packet already fried brown)
I herd some people use a blender too.
Re: bhoonify
What is bhoonify???
Re: bhoonify
Main Entry: bhunaPart of Speech: nDefinition: a type of Indian curry that is a medium-hot and thick sauce and made by a process in which spices are dry-roasted in a pan and combined with a moistening agent such as yogurt; also written bhoonaExample: Bhuna chicken is ready when the oil begins to separate from the gravy.Etymology: Urdu bhunna 'to be fried’Usage: cooking
Re: bhoonify
Once I saw chef Zakir's qorma recipe. After mixing meat and masala with ginger/garlic paste, he let it cook on medium heat till the extra water content of meat evaporates. That also leads proper cooking of the masalas.
And then after some 10 mins cooking (bhoonay kay baad) he put water and simmer it for tenderizing meat.
There is no need to put water if you are using yougurt, I think.
Tips please on how long it takes, how much water to add, what heat setting etc.
I cant be bothered sometimes to bhoonify the sauted onions very long.
Also does anybody used the pre fried onions? (come in a packet already fried brown)
I herd some people use a blender too.
I dnt use fried onion...i fry raw onion...to make it brown fast add little bit of salt.
Re: bhoonify
What do you want to bhonafy? just masala or ghost, or keema...?
Re: bhoonify
^^ just onions/spices etc to get a good tasty sauce.
Re: bhoonify
/\ I just bhoonafy the onions+spices masala on a medium fire and keep adding a pinch of water every now and then... :)
Re: bhoonify
To bhonafy the masala, fry the onions or use brwon onions, add garlic or garlic paste, saute it for couple mins, then add tomato or tomato puree, all the spices and very little water like 1/4 of a cup. If you are using fresh tomatoes then cover the pan on medium low heat for couple mins, the steam will soften the tomatoes. Then take the cover off, bhonafy it on mediumish heat for few mins. Then add whatever you have to add. Bhonafy that thing in the masala for couple mins and then add water...whatever amount you want to add.
Re: bhoonify
^^ great ill try that
Re: bhoonify
NN, use DRIED onions instead of pre-fried onions that come in packets, bcos the fried ones are first coated with flour, then fried, this will cause your masala to b overly thick and can catch on the bottom of the pan.
Re: bhoonify
^^ hmmm.... I use fried onions and never had any problems.
Re: bhoonify
^ Lusi, then u must b a very good cook to get away with that! I used to use them (cos i bought a bag and had to finish them) but not again. Also, DRIED have more taste than FRIED.