Hi jimmy,what i do is deep fry the onions and pepper in oil that i cook my bhajis in, then when onions and peppers have "blistered", take  them out and place on kitchen paper to get rid of most of the oil then add to dish when the jalfrezi is nearly finished you only need to re-heat the onions and peppers.For the mushrooms dont over cook them they still need to be slightly raw in the middle. As for the rice try this  http://uktv.co.uk/food/recipe/aid/631855
this is excellent tried it four times now and everytime its top notch.

Here we go UB.
I havent used this recipe,but have used a few from this site.The first link that is.
http://www.curryfrenzy.com/curry/recipes/Chicken-Shashlick.html

http://www.indianfoodforever.com/holiday-recipes/eid/chicken-shashlik.html

http://punjabirecipes.gurudwara.net/recipedetail.aspx?id=129

Hope this helps a little.

Quote from: emin-j on January 02, 2010, 07:22 PM
Hi chriswg , I have tried the double fry method but found the Bhaji's to be very Oily , our T/A Bhaji's are ' Crisp & Dry '  on the outside with all the flavour in the batter and little flavour on the inside.

Hi emin-j. Try putting them in the oven for about 10-15mins, thats how i do mine, once first frying them about 60% let cool fully, maybe the next day, then place in top of oven.Also dont forget that once they are cooled you can mold them into the "ball shape" that everybody is familiar with.

Thanks Steve.
And Cory.
Cheers.

Anybody got a good lamb samosa recipe.
Cheers.

Cheers for that CA  ;D
I used to get a tin of baked beans drain the juice from the beans then use the juice for my base to start my curry putting in chicken, curry powder, garam masala ,cumin and ground coriander rinse the beans then put back into the curry and add mushrooms (of course).Then serve with plain boiled rice it was wonderful.
Think i was still at school when i tried this method and used for a couple of years adding some stock or water etc... got to be about 30 years ago.

Quote from: Cory Ander on December 13, 2009, 03:55 AM
Looks great UF 

I see that you are REALLY fond of those mushrooms then! 

I admit I'm partial to mushrooms in my curries too....

I think its adds a little extra munch in my curries plus I LOVE MUSHROOMS  ;D

Here we go hope this works

https://curry-recipes.co.uk/imagehost/pics/.JPG
This was excellent had some left so gave some to my friends they also loved it very very nice indeed cheers CA

Hello chriswg take a look at my thread underneath yours entitled "Three onion Bhajis tried", the third picture, is that the kind of "look" that you are looking for?
If so all three were done in the same way,think its what type of recipe you are using.
But good luck let us know what they come out like.
Cheers.