Hey chriswg

I tried this method, right or wrong it worked quite well.

I mixed with the onion salt, then added the spice mix stirred in and left it for 4hrs.

Mixed the gram flour with carbonated water and a pinch of salt. (probably not used by BIR's)

Then mixed together and deep fried the Bhaji's for a few minutes.

Left them to cool and will re-heat for the second cook and serve.

Nice one jimmy2x


That looks like it's solved my problem. My batter was far too thin. :

Just goes to show what a excellent site this is.

Cheers.

Hi All

Had a go at Onion Bhaji's this weekend and overall tasted prety good. The only problem i had was actually trying to keep them fixed together without them breaking up on entry to the oil. Some stayed together quite well others broke up. Any ideas out there.

Cheers Chilli

Emin-j

I tend to keep things prety simple with regards to a madras. Using Bruce E's base, This is my Madras for two.

1 and a 1/2 Cooks spoon of Veg Oil
1 tsp Garlic/Ginger mix. (freshly made)
1tsp Ground Coriander
1tsp Ground Cumin
1/2 tsp Tumeric
1/2 tsp Garam Masala
1 tsp Curry Powder
Fresh Chillies finely chopped (how much is up to you)
Pinch of sugar
1/2 tsp Salt or to Taste
1 Tbsp Tomato puree
Freshly Chopped Coriander
4 Cooks spoon of Base Sauce and a little water if needed.

Hope you can give it a try.

Excellent post.

Well worth trying the rather simple base to see what flavours can be achieved.

I'm the same as mickdabass. I've always used a small flat grater for fresh garlic and frozen ginger. If you like the ginger skinless leave to defrost a few minutes then peel it like a potato. 

But saying that for very large quantities it could take a 1/2 hour with this method.

Hi all.

As far as the base sauce is concerned i always thought it turned out rather bland, but had flavours ready to come out in the final cook. And in making the curry of whatever is on your menu by adding the final ingredients brought out all the flavours we are seeking.

Would others have the same opinion??

976bar

Yep the shredded chicken sounds ok.   Even more left overs from the weekend.

Talking of left overs from the weekends curry, I've a spicey rice recipe if anyones interested.

Here's one I cook pretty regularly. It's as spicey hot as you want to make it using any of those left over chillies from the weekends curry. So here we go.

Ingr' are :- Serves 3 (Chorizo and Spicey Tomato sauce with Penne Pasta) 
Prep and Cook in 40mins

1 Onion (chopped)
2 Tbsp Olive Oil
1 Tin of chopped toms with or without herbs. (400ml)
4 medium mushrooms. (chopped)
2 Cloves of Garlic (chopped)
2 Chillies (chopped) or more if you can stand the heat?
1 Packet of sliced Chorizo.
1/2 Green Pepper (chopped)
1 Tbsp Tomato Puree
1 Tbsp Tomato Sauce
Salt and Pepper to taste.
400ml Water (use empty tomato tin)

Fry off the Onion in the Olive Oil.
Add Garlic
Add the rest of the ingredients with salt and Pepper and simmer for 20-30 until the tomatoes have reduced to a smooth consistency, adding water as you go to make enough sauce to serve 3 people.

In salted boiling water add Penne Pasta and cook al dente.

On a bed of Pasta serve the Tomato with Chorizo Sauce. Enjoy

Thats a new one on me.

You can get blocks of creamed coconut or tinned which is just as good........but sliced.

Nah never heard of it sorry.