I've used an Actifry and it does produce good chips - not as good as deep-fried, but better than oven chips. I was surprised at how nice the chips were given the small amount of oil used. Not sure how effective they'd be at bhajis/ samosas etc. If I was you I'd probably opt for a deep fat fryer - you're much more likely to get better, albeit less healthy, results cooking bhajis/samosas/onions rings, in my opinion.

Quote from: ifindforu on December 18, 2011, 12:15 PM
TANDOORI POWDER IN A MIXED POWDER ? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED

Come on, surely you can contribute something a little more constructive than that. Goodness me.

As other have said, nice video!

I love the appearance of your dishes - the sieving of the base makes the curry look silky smooth.

I think your oil would be fine, Ray. You could always do one batch with your oil then another with just bhaji oil (when you have it available). Sometimes I think doing things like this can be very beneficial, as it give insight into the impact of individual ingredients.

When I do this base, I am going to start with fresh oil before moving onto bhaji oil, so I can judge the impact. I've used bhaji oil in the past and I am still sceptical of it's impact.

Quote from: solarsplace on December 05, 2011, 04:26 PM


This is going on my favourite recipe list along with ChewyTikka's madras. Thanks for posting Curry2Go!

Nice post Solar - curry looks lovely. Going to give this one a whirl. I'm going to use pre-ground cardamom, so will feedback as to how strong of a taste this imparts.

Quote from: JerryM on December 10, 2011, 11:37 AM
enjoying these videos that much that i ended up watching the lot on you tube.

Julian is clearly top man and wish him all the best.

ps i have the ingredients (kashmiri chilli) for the vindaloo and have base et al on the go. have not tried the kashmiri chilli before and took real strength not to pick up the norm nagga (de seeded for me). even treated myself to some standard chilli powder (have always used the hot version out of habit).

Are you making the vindaloo, Jerry? His Kashmiri chillies looked dry to me, not fresh - not sure what difference it would make though.

Quote from: natterjak on December 10, 2011, 11:29 AM
I don't understand the reactions to this recipe - this is a new member trying to share his recipes, how rude to respond with the question "is this spam"!  It may not be a BIR recipe and thus in the wrong forum section but wouldn't a better response be to provide some guidance to dirtycombats rather than demanding an explanation of where the recipe comes from.

Indeed.

This has clearly been posted here in error and obviously not spam. Was reposted here: https://curry-recipes.co.uk/curry/index.php?topic=7453.msg65200#msg65200

That looks absolutely wonderful. Top marks!  ;D

Thanks for posting, ifindforu. Will add to my list to try.

Is it right that the only spice is turmeric?

Thanks for posting Darth. Will give this a try and report back (with a pic).