Quote from: jm459 on July 21, 2006, 03:18 PM
Bombay Potato

Potatoes............................1lb/450g, peeled & diced
Onions...............................1lb/450g sliced
Garlic..................................2 cloves crushed & chopped finely
Ginger................................2oz/56g crushed & chopped finely
Tomatoes...........................8oz/250g chopped roughly
Ghee or Butter...................4oz/125g
Salt....................................11/2 tsp
Chilli powder......................2tsp
Turmeric.............................1tsp
Garam Masala....................2tsp
Water.................................3/4 pt /450ml

Melt the ghee or butter in a large saucepan.Fry the onions with the garlic and gingeruntil they are golden brown.Add the tomatoes, salt chilli powder and turmeric, and cook for 5mins.
Add the diced potatoes, stir well, then add the water.Cover the pan,and simmer gently until the potatoes are cooked. Sprinkle over the garam masala and check the sauce, which should be quite thick

I personally use oil, also have a habit of using crushed red chillies, and sometimes no salt and have made without tomatoes, using fenugreek leaves to give me a methi aloo, leaving out the garam masala

Credit for the above recipe :-Ali Aslam's Shish Mahal Cook Book

very nice[/b]

had a go at this and love it thanx CM

Quote from: Yellow Fingers on June 07, 2005, 07:41 PM
https://curry-recipes.co.uk/curry/index.php?topic=301.0

interesting and ive read the post. but still not there on this topic oil for one ghee for another.. and i didn't mention soz im talking butter ghee not the veg type. veg lifts a meal fat make's it.. im just wondering how many people apply butter ghee.. and oil to diferant dish's.and what they think.. i know ive made several dish's in diferant manner's using both ''not veg' and found very good result's just wondering where to apply these when needed .. im a big believer in butter ghee and think it outshines anything for a good cooking main ingrediant personaly i wouldn't be without it in any curry. as i believe this makes for the taste and smell we so much apreciate of a good indian..home base make that is....could'nt get me head round veg ghee.... way too bland CM

i think fresh tom's in any cooking batch will outshine any tin's.. this is just my opinion ive never tried it in my base mix but think im going to. for the simple reason my mother make's a fantasti chillie con and she use's fresh cherry tom's and ive never had anything so good tasting apart from me currysin me life , so i'l be trying this in me next batch of base. after all u cant beat fresh ingrediants CM

would be nice to know your views on this. and why and which u prefer , i tend to use ghee most of the time for base mix's and oil for the cooked meal itself. when i need to knock one up

and use oil for me meat for pre cooking. and find onions cooked in ghee taste so much better when added to certain dish's than done in oil

your feedback may help me 'and other's, more understand when to use which and why & when . cause im still confused as some top chef's use oil & some dont

Quote from: joe2 on April 21, 2005, 10:21 PM
Bought some bhaji mix in my Indian grocers at the weekend, the make is Gits - its in a packet inside a box - cost ?1. Just mix it with water and add onions etc and fry. Gorgeous.

they maybe nice ? i dont disagree. but i will say u cant beat a good home made effort. and a chance to prove to yourself u can make somthing better,the one's ive tried and tested are i would rather put some time and effort into somthing i like rather than suffer the cheap mass produced crap that has a grip on the few enjoy CM

but i will try this. if i can find it in the shops. as ive never tried packets mix's before..only the frozen bhajis and they were

Quote from: ghanna on April 18, 2005, 07:34 PM
HI ,Curry monster
It look fine to me .
The custard powder is mainly? consist of cornflour , egg flavor ,and? a very very small amount of vanilla flavoring .
Did you notice any vanilla flavor.?

hi, ghanna

did'nt notice or taste any vanilla its just somthing i alway's use when making any form of batter. i think if i increse it a little more i may find a diferance in taste. managed to get some fresh herbs today so will be making some more lots of for the freezer CM

Quote from: ghanna on April 17, 2005, 08:38 PM
Hi ,Curry monster
Did you used the cornflour when you made it.?
Was it very hot or just right. ? Did you add any fresh chilli's ?
Was it soggy ? or crisp ?
One chef told me? add bicarbonate of soda to make it crisp .
The commercial? bahaji is always very oily.
Thanks
ghanna

hi,ghanna
i did'nt use the corn flour as i never had any. but will try some very soon
i did add some fresh'ish chillies i had, i only had a small amount so added some dried 'chopped small chillies as well '3'
was it soggy or crisp. = i found it to be just right that in between texture
i did add a small amount of bicarb but not a lot
[The commercial ?bahaji is always very oily.] i agree to oily for me. i also once bought a frozen bag of bhaji's from the supermarket and was not impressed to say the least

i came home from work today, and decided to have a play with the bhaji again.'posted below' at the end of the week when i can get some fresh herbs and spice's im on to a winner . sure on the right track thanx to u guy's

anyhow this is what i tried , and i must admit i realy realy was impressed..... that may just be me having made some dodgy attempts in the past..i dont know but this one ive printed and is now in my curry folder

most is from what ghanna posted..i will be using fresh coriander and trying diferant methods as i keep plugging away. however im out of stock so here's what i used.. this makes 6 bhaji's hope u enjoy them as much as what i did..''there's only 2 left

4 small onions finley chopped fried till lame[set aside on kitchen towel]
1 tsp coriander
1 tsp black pepper corns
1 tsp tumeric
1 tsp dried fenugreek leaves
8 small red chillies [finley chopped]
half tsp cumin seed's [ dry roasted 2 min's]
half tsp dried mint

all the above ground through coffee grinder

now put into a bowl

2 TBS gram flour
1 egg
1 TBS yogurt
half teaspoon of green minced chilli paste
1 tsp of 'BIRDS' custard powder
2 pinch's of salt

mix all the above together with the onions and let stand for a while. there's enough here for 6 good sized bhajis

use a tablespoon and fold a ball on it and drop in hot deep oil for a few minutes .remove place on kitchen towel and let go cold. do this untill all mixture is used.

now squash each ball by using kitchen towel sqash down to about half inch thick ;;;;; now refry untill golden brown

im sure it will be even better with fresh chillie's and herbs. which i will be using when i can. im more than happy with the outcome of this and im sure that i will improve some more so i owe ghanna and all the guy's on here a big thanx guy's ?CM

give this man what he deserv's hope this help's 'good luck' CM

Quote from: merrybaker on April 14, 2005, 03:32 PM

Quote from: joe2 on April 13, 2005, 09:24 PM
Kris Dillon's take a bit more work but really are the business - fantastic.

I've been meaning to try that recipe but didn't know about the mint sauce.? Is it a vinegar-based sauce such as Crosse & Blackwell?? Thanks.?
-Mary?

hi, i used CB mint sauce in mine on my first attempt..and was very good will be trying fresh mint, and dried mint soaked in water. and see what i like best, will post back L8er's

big thanx ghanna.. tried your's and very good. used semi fried onion's and followed ure instruction's-spot on m8 thanx' also tried kris dillons with the mint sauce procedure, also very good am in heaven now many thanx CMcr0