Topic: Dipuraja's Onion Bhaji Recipe

[Cory Ander]

I find it incredible that when someone comes forward to show you things it is met with a barrage.

The only thing Dipuraja has been "met with" (I don't know if he has even looked at this forum?) is a "barrage" of interest and questions Mikka; as is to be expected and encouraged? 

It really is important, in my opinion, to clarify that what we see in his videos is actually how he does things.  He does seem to have some pretty unusual "techniques", after all.

It is also important, in my opinion, that someone verifies the quality of his curries by trying them (as is the case with Malik and Eastern Tandoori).

It's a great pity that's he's seemingly unwilling to participate in this forum.  Perhaps someone could entice him?

[Curry Barking Mad]

Oh I don't know? It was just another way of doing them and more to the point I've had them served to me like that too. Also and I say again it would be nice for experts to validate comments on camera. You only have a few minutes to work stuff out, try it.

I also make mistakes in cooking. I find it incredible that when someone comes forward to show you things it is met with a barrage.

So Achmal?
Are you an Indian restaurant Chef?

I don't think anyone can deny he clearly has access to a takeaway kitchen, as for how good a chef he is.............until someone visits Penrith and tries his food, who knows?
I don't think he helps himself with his manner, he appears to want to rush everything and if his onion bhajis are anything to go by I won't be hurtling up the M6,

Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained, I'm aware I'm judging by visuals only.... and no, I won't be trying to replicate his bhajis if that's what you mean....
or do you mean I should video my own cooking attempts?

As for you making mistakes in cooking, I agree....

CA has succinctly answered your barrage point.

As for asking me if I'm a Indian restaurant chef, I think you know I am not but I have certainly spent a lot of time in the kitchens learning the techniques and cooking with the chefs, given the ingredients that they use my curries turned out as good as theirs,
I don't for a minute claim to be as good as any chef but that doesn't affect my ability to know what looks good and what looks like garbage,

Have a nice day,

[Cory Ander]

Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained

What, specifically, do you think looks "crap" about the way that he does them Achmal?

[Malc.]

I find it incredible that when someone comes forward to show you things it is met with a barrage.

Mikka,
For me at least, I judge his video on the end result, after all, that is the whole purpose. I appreciate that he is trying to keep the video length to a minimum and that in doing so, his process becomes shall we say 'ragged at the edges'.

However, the end result is not what I would call a 'perfect' onion bhaji. It appears in the video that the centre is not set in a batter as you would expect. I noted that one of his bhaji almost fell apart. This suggests that the mix was very loose or not cooked.

If I had been served a bhaji like this, I would most definitely have sent it back.

For these reasons, you have to question the integrity of the demonstration and the recipe. Personally, I would rather sit through 20 mins of slow drawn out video, if the end result was a clear understanding of the recipe, its process and the finished dish.

This is why you may feel that people have been objectionable, but I would not have called it a barrage.

The trouble is, as CA has pointed out previously, he doesn't help himself with his style of demonstration. I watched his demo on the Korma where he threw all the ingredients into a cold pan before heating it. He wouldn't cook like this for a paying customer, so why does he 'demonstrate' this on video?

Just a thought. 

[Mikka1]

Sorry if you considered it a barrage, that is your prerogative to assume that Achmal as much as me sending food back similar to this, I didn't it was quite good, not what I do but good never the less.

I think anything put out there for people to view can only be a good thing. It most certainly does not detract from the subject, only adds to it doesn't it? 

Thank you for pointing out that I am making mistakes? (If you think I am?)
Could you please be more specific for the good intent of everyone learning from my mistakes? Could you also use the video I posted for reference or perhaps one of my recipes on here please?

I want to learn. Apparently you have to some massive degree. Please share.
Have a great day yourself sir.

Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained, I'm aware I'm judging by visuals only.... and no, I won't be trying to replicate his bhajis if that's what you mean....
or do you mean I should video my own cooking attempts?

As for you making mistakes in cooking, I agree....

CA has succinctly answered your barrage point.

As for asking me if I'm a Indian restaurant chef, I think you know I am not but I have certainly spent a lot of time in the kitchens learning the techniques and cooking with the chefs, given the ingredients that they use my curries turned out as good as theirs,
I don't for a minute claim to be as good as any chef but that doesn't affect my ability to know what looks good and what looks like garbage,

Have a nice day,

[Mikka1]

Axe don't get me wrong. Its no use for the food network.  ;D
You get 10 minutes of time on Youtube if you do it in one take which is what I did. Or you can spend hours editing the video using slices.

I'm not certain if you can get a longer period?
Anyway I just think its important to remember that it does play a factor is all regardless of method and and presentation.

I've learned something from it in any case.
Best Axe.

For these reasons, you have to question the integrity of the demonstration and the recipe. Personally, I would rather sit through 20 mins of slow drawn out video, if the end result was a clear understanding of the recipe, its process and the finished dish.

[Curry Barking Mad]

I think anything put out there for people to view can only be a good thing. It most certainly does not detract from the subject, only adds to it doesn't it? 

Thank you for pointing out that I am making mistakes? (If you think I am?)
Could you please be more specific for the good intent of everyone learning from my mistakes? Could you also use the video I posted for reference or perhaps one of my recipes on here please?

I want to learn. Apparently you have to some massive degree. Please share.
Have a great day yourself sir.

[/quote]

Unfortunately,  there is a lot out there that does detract from the subject,

I'm sorry that you took my statement as a direct attack on your cooking skills or otherwise , I meant that I agree we all make mistakes,
(but worth remembering that.. (one video does not a good chef make)
Interesting response though,

Yes I have learned a great deal, you wouldn't want to hear it, unfortunately when people offer up information on forums it seems all it does is attract a multitude of snipers and negative comment and a few who are willing to listen,

[Curry Barking Mad]

Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained

What, specifically, do you think looks "crap" about the way that he does them Achmal?

Come off it CA,
I wouldn't accept that undercooked gloop on a plate, nor would you,

[Mikka1]

Nah that's ok Achmal.
I do agree that sometimes it feels like bashing a head on the wall when you try to explain something. However I would like to hear what you've learned over the years. I'm pretty happy with how I'm cooking but there are differences between what I'm served its just so much more depth in flavor.

For me anyway I like as much information as I can get in. It's not so much that or those particular videos its the whole thing from which a person can pull information, rather like a library really.

I wanna hear now please.  ;D
Thanks Achmal.

Unfortunately,  there is a lot out there that does detract from the subject,

I'm sorry that you took my statement as a direct attack on your cooking skills or otherwise , I meant that I agree we all make mistakes,
(but worth remembering that.. (one video does not a good chef make)
Interesting response though,

Yes I have learned a great deal, you wouldn't want to hear it, unfortunately when people offer up information on forums it seems all it does is attract a multitude of snipers and negative comment and a few who are willing to listen,

[Cory Ander]

Come off it CA,
I wouldn't accept that undercooked gloop on a plate, nor would you,

Yes, that maybe the case, Achmal, but I was rather hoping that, with your experience, you might be able to be a little more specific about what you found "crap" about how he made them?