Hi chriswg, the best thing to do is make the mix the day before (with the onions in) then leave in fridge for as long as you can without any water at all, then add water bit by bit to get the batter just right then fry to get the colour on outside then leave go cold, store in fridge or freezer then put in the oven for 10-15 mins.They taste lovely.

The first one

https://curry-recipes.co.uk/curry/index.php?topic=3525.0

Second one

https://curry-recipes.co.uk/curry/index.php?topic=3641.0

Third one

https://curry-recipes.co.uk/curry/index.php?topic=3611.0

Over all me and my friends both liked the first one the best, but that doesnt mean the other two arent worth trying because they definately are,it was the texture and taste with mint dip

https://curry-recipes.co.uk/curry/index.php?topic=3777.0

and my dip:

4 Tbsp natural yoghurt
1/4 tsp chilli powder
3 Tbsp sweet chilli
1/4 tsp garam masala
1/4 tsp of mint jelly
and a couple of fresh coriander leaves
then a few drops of fresh or bottled lemon juice.
Mix well together and leave in fridge until you want to use it.

Here is a couple of photos

FIRST




THIRD




No pictures of the second recipe because only made five so we ate them (sorry).
Any questions please feel free to ask.

Quote from: Unclebuck on October 31, 2009, 12:07 AM
I missed this first time round.. These are the best pics Ive seen on cr0, curry, chips, rice, a bit of burnt naan, fags, lighter, all thats missing is a can or two of Stella and I'm in curry porn heaven!!

top dog the final pic is fooking pukka!!

Thanks UB. Any questions please feel free to ask away.

Hi SS i slice my onions really fine so you get the smoothness but still get quite a few onions that have not really dissolved,taste divine (if i say so myself).Try it SS.

Quote from: Secret Santa on November 19, 2009, 02:40 PM

Quote from: Unclefrank on November 19, 2009, 01:57 PM
I really like mushrooms SS.

Yeah, but in a dopiaza?   

Mushroom dopiaza have you ever had one?
http://www.indianrelish.com/main/recipe/mushroom-dopiaza/

Quote from: jimmy2x on November 19, 2009, 04:03 PM
thx cory

im thinking i might cut the onion into smaller bits too, i think it was near impossible to get them round the last time because of the size of the onion.

im wondering if it might be worth pre-cooking the onion a bit before i add it to the flour. might help in cooking the insides better.

will just experiment a little till i find the best way. I dont have a deep fat fryer so just using a wok with lot of oil in as a substitute.

will of course post up some pics in this thread when im done.

regards

Just leave them in a bowl for as long as you can ,it allows all the moisture to come out of the chopped onion and softens them as well.Try it.DONT add any water until you are ready to cook them then add water as and when.

I really like mushrooms SS.

Tried this recipe yesterday.Made the bhajis a day before and used hardly any water, left in fridge overnight,partly fried them, let them go cold then placed in the top of the oven for about 10-15 mins, had a few friends round for darts night and didnt even have chance to take any pics.They were absolutely beautiful had them with sweet chilli dipping sauce.WONDERFUL.
Cheers CA

Hi, was going to make a Jalfrezi but then changed my mind and done a dopiaza instead and a CTM.Used my new pan for the Dopiaza.
Here we go DOPIAZA









The base used for the Dopiaza was https://curry-recipes.co.uk/curry/index.php?topic=1894.0
and the recipe is from "The Curry Secret" book.

CTM








The CTM is not not the red that we are used to because my other half is allergic to food colouring.
used the same  base for the CTM
Any questions please feel free to ask,thanks for looking

Cheers CA nothing like a ciggie after a curry ;D