Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Garp on January 17, 2015, 06:58 PM
-
Couldn't be bothered making a full-blown curry today so just made a couple of starters and dips.
Chicken Pakora
(http://www.curry-recipes.co.uk/imagehost/pics/0d78739fedd264dbd91e0b97ad822407.JPG) (http://www.curry-recipes.co.uk/imagehost/#0d78739fedd264dbd91e0b97ad822407.JPG)
Onion Bhajis
(http://www.curry-recipes.co.uk/imagehost/pics/3120d011e5d152ac9cb980583b7647fb.JPG) (http://www.curry-recipes.co.uk/imagehost/#3120d011e5d152ac9cb980583b7647fb.JPG)
And some dips/sauces:
(http://www.curry-recipes.co.uk/imagehost/pics/b889842e0b28933cb9ba2c31c1a6bb37.JPG) (http://www.curry-recipes.co.uk/imagehost/#b889842e0b28933cb9ba2c31c1a6bb37.JPG)
All in all, a nice tasty selection. Ready for my main course now :)
-
Bl@@dy h@ll, Garp, did you ask the local crematorium to cook the bhajia for you ?!
-
Are they overdone, Phil? I was looking for a crispy outside with a well cooked inside. Got both to be honest.
But........and please don't read any more if you are easily offended................
Are you still here?...........Don't scroll down.
Talking about crematoriums, Phil, I did come across my late grandmother's ashes recently, in the obligatory urn. As you can imagine, I couldn't resist adding a little to the spice mix. What a revelation it was!!!!!
The secret of BIR has been discovered, finally :)
-
Hahahahaha!!! I hope that was a joke 'cause I think that is funny. The Bhaji look like mine and I do like them like that. What is your recipe for the Pakora please, I would like to have a go at them.
-
Talking about crematoriums, Phil, I did come across my late grandmother's ashes recently, in the obligatory urn. As you can imagine, I couldn't resist adding a little to the spice mix. What a revelation it was!!!!!
My mothers are in a Jacobs plastic cracker tin. :-\ A long story....
Is that on the back right tamirind sauce. The pakora looks nice. There was Pakistani shop that used to be round the corner from me and the owners wife used to cook various pakoras and they were fantastic especially the veg one. :P She always promised my missus the recipe but it never materialised. :(
-
What is your recipe for the Pakora please, I would like to have a go at them.
Hi SR - recipe is here - using pre-cooked chicken instead of haggis:
Ingredients for the pakora:
-
Thanks for that Garp. Can you use chicken tikka or is the flavour lost? I think that and Onion Bhaji would make a good starter with that Pakora sauce. By the way, I include a photo of my cremated Bhaji.
-
Bhaji should look like this...
(http://img.photobucket.com/albums/v376/addy1/SAM_1392.jpg)
-
Thanks for that Garp. Can you use chicken tikka of is the flavour lost?
I've never tried it, SR, but I don't see how it wouldn't be ok :)
Bhaji should look like this...
(http://img.photobucket.com/albums/v376/addy1/SAM_1392.jpg)
Are you a follower of the Prophet Chewhammed, Geezah, as you forgot to add 'in my opinion', instead, stating it as a fact.
-
I'm no expert, but I have never been served a dark brown onion bhaji in my life and I would be sending them back to the kitchen if I was.
Golden orange to deep red IMHO is the correct look for a bhaji.
-
Bhaji should look like this...
(http://img.photobucket.com/albums/v376/addy1/SAM_1392.jpg)
I like mine nice and crunchy, all the way through.
-
I'm no expert, but I have never been served a dark brown onion bhaji in my life and I would be sending them back to the kitchen if I was.
Golden orange to deep red IMHO is the correct look for a bhaji.
In the picture you posted, they look quite dark brown to me bud. The only thing 'lightening them up' is the flash from the camera.
-
Unless your monitor is calibrated to get a true RAL or LAB reference you can only assume you are correct Garp ;)
The flash did enhance the golden orange colour, but they were no where near a brown :D
-
Unless your monitor is calibrated to get a true RAL or LAB reference you can only assume you are correct Garp ;)
If I, however, compare my pictures of bhajis to those which you claim are acceptable, on the same monitor, with the same calibration etc etc blah blah; your ones at the back are still very brown.
So I'm not sure what you are trying to say with your abbreviations. Are you saying that your monitor is calibrated to true RAL or LAB, therefore your vision of both are different from mine?
-
LOL your bhajis (which in my opinion look to be overcooked) are in a completely different spectrum of colour than mine.
Move on dude!
-
So, after your abbreviation fest, and attempt to be clever, you state that mine are overcooked. But yours, which look the same colour, are ok?
I have never been served onion bhajis like you have posted (nor would I wish to). If you would like me to post pics of restaurant bhajis, I will be happy to.
If not, keep on following the Prophet :)
-
Will the real onion bhaji please stand up? #JeSuisBhaji
-
Bhaji should look like this...
(http://img.photobucket.com/albums/v376/addy1/SAM_1392.jpg)
I like mine nice and crunchy, all the way through.
I like mine to look like bhajia, not like a pile of chicken's feet/wings ... But at least yours are a nice colour :)
** Phil.
-
Bhaji's should be ball shaped in my opinion, never seen them like that before but the colour is correct
-
Bhaji's should be ball shaped in my opinion, never seen them like that before but the colour is correct
I agree about them being ball shaped, I have had some that are flat, like someone stepped on them. Mine tend to be a bit darker but that is just my personal choice.
-
Did the fire brigade rescue those bhajis from a house fire?
-
Well afater seeing the pakora's I thought I'd have a go at some veg pakora and as the fryer was out do a few onion bahjis as well. Both turned out nice and looked a better colour than the pictures. My new phones camera seems to wash out the colours under light. I think I need to get the book out. Anyway veg pakora and onion bhajis with a tamarind dipping sauce and some youghurt sauce.
-
Nice looking bhajis mate, great colour :)
-
Hi Gav
Now they look like normal and edible Onion Bhajis. Nice One. ;)
Also look close to BIR Bhajis.
(Your Pic) Just go into your phone settings and up your exposure a little, or it
might have HDR - High Dynamic Range feature, if so, switch it on, should make a difference.
Here's your same Pic with only the exposure tweaked 5%
(http://www.curry-recipes.co.uk/imagehost/pics/bf8bec6056034439caea9569d139183c.jpg) (http://www.curry-recipes.co.uk/imagehost/#bf8bec6056034439caea9569d139183c.jpg)
cheers Chewy
-
Just go into your phone settings and up your exposure a little, or it
might have HDR - High Dynamic Range feature, if so, switch it on, should make a difference.
Just found that this morning after looking at the instructions. Having a bit experitmentation. :)
-
I could almost reach into the screen and nick one of those deep-fried beauties, Gav. They look great! :)
-
Yes please I will take a portion of these! Couple of cold ones to wash them down. Happy Days.
-
Here's my first effort.
-
They look nice London.
-
Cheers Gav.
-
They do look good, Gav - even before Photoshopping :)
Nice ones too London....
-
The Pakora was not the usual stuff I've been used to in the past and I used the recipe by one of our recent members
http://www.harighotra.co.uk/indian-recipes/starters/vegetable-pakora (http://www.harighotra.co.uk/indian-recipes/starters/vegetable-pakora)
with some added peas as I like peas. Nice.
You can see why I thought I'd do some onion bhajis when the deep fryer was out.
-
I spotted this recipe when Hari's blog was first posted.
Seeing a handful of fresh coriander in the ingredients gave me hope of a missing flavour, but sadly was not to be.
They were good, but not fantastic. There is one omission in the ingredients and its a big omission for me.
Coriander seeds!
Wherever I've eaten good pakoras in the UK, the main spice that always comes through is coriander seed. All the recipes I've seen don't add nearly enough.
So I would suggest next time anyone makes pakoras, add a good tablespoon or more of coriander seed and keep them whole, (or very lightly crushed). ;)
-
And a little ajwain ?
** Phil.
-
When I make pakoras or bhajis at home, I usually add four seeds.
Coriander
Cumin
Fennel
Ajwain
But with takeaway pakoras, its always coriander seed that I taste first.
-
Anyone got a good dipping sauce which goes well with pakoras?
-
Depends what you're after mate. I like the classic Pakora sauce as served in TA's:
200ml of yoghurt
100ml of tomato sauce (ketchup)
1 teaspoon of mint sauce
1/2 teaspoon of salt
1/4 teaspoon of chilli powder
1 tablespoon of sugar
50ml of milk
Simply mix all the ingredients together in a bowl, and serve chilled with your pakora.
And Dipuraja's Mint Sauce is superb:
1 cup natural yogurt
1 teaspoon garden mint sauce
3 tbsp. blended mango chutney
2 tsp. lemon juice
3 tbsp. caster sugar
Pinch of yellow food colouring
Milk (to thin out the sauce slightly, if required)
-
Mr. Naga :P
-
Thanks Garp, will try those. And fried, maybe I'll pass ;)
-
Dips mint sauce is the one I use and it's very nice with onion bhajis.