Welcome to the forum matey  ;D

"European" Bay Leaves:

"European" bay leaves (laurel leaves) are from a laurel bush.  They grow to about 7cm (3inches) long.   They can be recognised by the single vein running down the centre of the leaf (see photo 1).   They are found worldwide, especially in Europe.  They are grown in England but not in India.  "European" bay leaves have a far more subtle aroma and flavour than "Indian" bay leaves.


Have to be a bit careful on this one.
It must come from the Laurus nobilis plant, not any other sort of laurel such as the type using in hedging (which is actually from the Prunus family)
So dont eat this one:

Welcome to cr0 Mike.
You will find all you need here and we look forward to your input.
Don't forget to take some photos of your results

Welcome to the forum mate 

Got to be Darth's base for me, subtle, sweet and good for any curry.
Yeah I know its a lot of volume, but never had a bad one using it as a base for anything.

Quote from: Secret Santa on December 08, 2007, 06:40 PM
Don't take this the wrong way CA but I don't like small flat bhajis. In the old days (yawn!) I always had those snooker ball sized round bhajis, perfectly crisp on the outside, well cooked on the inside and oh so flavourful. Flat bhajis of any kind are an indication of the chef not having the skill to cook the round ones properly. I personally can't and I notice more and more restaurants doing these flat, measly, travesties of the real onion bhaji. The skill is just draining out of the BIR trade.

Don't take this personally, but perfectly round onion bhajis are invairiably comercially available bought in ones. Give me hand made irregular shaped ones any day.
If you have made them by hand you would know its virtually impossible to get that round shape unless you use so much gram flour that you end up with a cannon ball of 25% onion and 75% stodge..discuss peeps 

This is the second time I have done this recipe but this time with all the optional extras.
Had 6 hungry curry lovers for a dinner party, they all commented on the rice and how nice and fluffy it was and how do you get the colours to separate and not run all over the place. It was served with a hybrid BIR/authentic Dhansak (my own invention an will post it soon)
In my humble opinion, this recipe is better than any BIR pilau rice I have ever had!.

Made these last night as part of a starter for a meal for 6 using the full range of optional extras in the recipe.
The result was everybody loved them and I can quite honestly say the best onion bhajis I have ever made or tasted.
Well done CA..... Winner!! ;D

*Drools*  ;D

Welcome to cr0, my friend.