WOW thanx guy's i will be putting this in to practice. as soon as i get the time, your help very much apreciated thanx for sharing all of u, and will post back and luk the outcome. your star's

Quote from: joe2 on April 13, 2005, 09:24 PM
I've tried many times the same recipe as yours and usually been dissapointed. Kris Dillon's take a bit more work but really are the business - fantastic.

kris dillons? tell me more, not clued on this thanx anyway CM

hi,

i'l never go to a restaurant again, or takeaway. only if im on holiday. that's how happy i am with what i reproduce although i will say u cant beat a few lager's down the local, and a takeaway curry for that quick fix lol mmmmmmmmm im hungry

NAME=tony
AGE=40
LOCATION=lincs

been eating curry's since the day i first tasted it. about 30 year's ago
been able to cook a good style indian for 2 year's, but it's taken me 10 year's at least to perfect what i desire the last four year's on the internet made it possible, due to sharing what u know with the world

like's= curry
dislike's=bad curry
ambition=eat more curry

hello to all, and what a great site........................CM

hi all

ive been using the 'stash' below for my bhaji's. but the problem is they seem to taste a bit 'bland'

1 LARGE ONION
GRAM FLOUR
TUMERIC
GROUND CUMIN
GROUND CORRIANDER
GARAM MASALA
CORIANDER
SALT

all mixed together with water and deep fried  :

can anyone recomend how i can pep it up some, or lmk how to go about the bhaji in the correct manner. or is there somthing missing from my stash. your help very much apreciated

CM