Topic: Onion Bhaji Group Test

[gazman1976]

no they shouldnt be excluded as onion bhajis in Glasgow have potatoe in them so everyone to their own 

[chriswg]

Surely the Onion/potato bhajis should be excluded on the basis that they include potato and therefore are not onion bhajis?  :

Does that mean we will have to exclude any chicken vindaloo recipes that include a lump of potato? Or a Madras recipe that includes a wedge of tomato?

[Ramirez]

I definitely think the IG Bhajis should be part of this group test.

http://www.curry-recipes.co.uk/curry/index.php?topic=4443.0

[chriswg]

Yep, IG's will be there along with Dipurajas and mine. I think the Cobra beer ones should be included as well as the ones with plain flour. The other two don't really add anything different to the ones on test. If anyone else has any recipes that are radically different in ingredients or methods (i.e. shallow fried, oven cooked e.t.c.) that they think are as good as the takeaway then let me know. Otherwise I suggest we go with those 5. I'll post my recipe soon but it is a combination of Dips and IG's bringing in the best of both recipes.

[Malc.]

I have been giving some thought to the IG recipe on the basis that I always add fresh green chilli to the mix and was wondering whether I should suggest that for the test, this should be so.

For me, when I worked out the IG breakdown recipe originally, it was done based on estimated amounts and quantities of ingredients. As a novice of Bhaji making I had no real understanding of what is right or wrong. Since then I have perfected the art of making a Bhaji with the help of the IG methodology.  As Chris says, once you know what to look for and how to make a Bhaji properly, it really is quite easy.

[Vindaloo-crazy]

I've shallow fried mine before, you need to make them burger shaped though..

[chriswg]

Here are the final 6 recipes we will be group testing. I'm really looking forward to this one. I suggest we quarter each recipe which should give at least two of each bhaji.

The testers will be me, Fi5H, Solarsplace, Razor, Chinois and Axe if possible. If anyone else wants to give it a go, the more the merrier. I guarantee you will be a bhaji expert by the end of it! Just drop me a PM and I'll message you the details.

Mine: http://www.curry-recipes.co.uk/curry/index.php?topic=5057.0
IG's: http://www.curry-recipes.co.uk/curry/index.php?topic=4443.0 (use small version at end of main post)
Dip's: http://www.curry-recipes.co.uk/curry/index.php?topic=4429.0
VC: http://www.curry-recipes.co.uk/curry/index.php?topic=4924.0
UB's: Post 6 on this thread - http://www.curry-recipes.co.uk/curry/index.php?topic=4978.0
CA's: http://www.curry-recipes.co.uk/curry/index.php?topic=1820.0

[Razor]

Let the games begin ;D

[Malc.]

Another test I am looking forward to.

[Razor]

Hi Guy's,

Just before we get stuck into these bhaji's, we need to confirm that we are going to stick to the spec recipe.

I was reading through Dip's bhaji's before and noticed a few comments on the size of them, the length of cooking, the temp used to cook them. If anybody has tweaked these to suit their own individual taste, then they are no longer Dip's bhaji's.

Also, I think it will be very tempting to apply the IG technique to most of these bhaji's as we all know how well that method works.  Again, this would be a mistake because it may improve (or not) a recipe and therefor muddy the waters as such, when it comes to scoring them.

The recipes need to be tested as per the recipe providers specified ingredients AND method, even if that goes against what we know will work or not work.

Ray