Hi Chris,

I will be definatley getting some aniseed for the next time i do them. could you recommend the best mint riata to serve with them please.

regards moonster

hi global,

i am also new to the forum, i couldnt get pasco tandoori paste even though i tried about five asian sores. so i settled on pataks tandoori paste instead. you wont be dissapointed ;D

welcome

moonster

I am with CA on this one, although i appreciate the practicalitys of making 6 curry bases is time consuming it would most definatly benefit the whole forum if people where willing to contribute the time and effort to make each curry to spec. The feedback alone would make very interesting reading.
I have only been on this forum a fortnight and have learnt so much in replicating both your curry razor and ca's doing them both exactly to spec.
just a suggestion but would it be possible to only make half portions of curry base and increase the testing period over two months instead of one.

personally i think the amount of contribution to the board that you both make, it is only right that people make your currys to spec, especially when posters like yourselves go to the trouble of posting these excellent recipes on the forum for us all to enjoy. In my opinion the feedback from each recipe should represent the whole process from base to plate. 

regards moonster

hi chris,

i made these yesterday, and found these to be much tastier than the IG bhaji, even though i had to substitute the aniseed for fennel due to ther being no aniseed in my spice cupboard yet. everyone had them last night and enjoyed them

I made the first batch at 140 degrees for ten minutes as you suggested but found them not to be as crispy as the IG bhaji. Therefore i went back to 150 degrees for 8 mins and found them to be perfect. For reheating i took the advice and put them back in at 190 degrees for 1 min, any longer and they will overcook.

easily the best bhaji i have made so far, i also think this would give a lot of restraunts a run for there money too.

thanks

Moonster

great to see more of your recipes appearing on this forum Razor. will be definatley be given this a try. especially when i have 2 litres of your curry base left to consume ;D.

on another note your medium version of the jalfrezi was a big success last night, people saying it was better than what is served up in restraunts and that it was so good they could of just ate the curry sauce on its own it was that nice 

thanks moonster

thanks for the replies, thats it then just bang them back in the fryer.

menu for my guests tonight


starters

popadoms and dips
chris's onion bajis with CA's mint riata
DP's mini chicken tikka and side salad

main meal

Razors chicken Tikka jalfrezi with mrs moonys pilao rice ;D and garlic nan (courtesy of the clay oven bakery) best bought ready made naans on the market in my opinion.

desert

Nefis turkish delight

who says there is anything wrong with plagerism .

honestly thanks all for some great recipes particuarly your jalfrezi Razor.

moonster

quite timely this Chris, i am just starting to knock up the bhajis ready for tonight. what is the best method for reheating them.

thanks moonster

 ;D lol at both SS and Razor. i think they might be mutated onions on teesside due to all the smog in the air .
seriously though that was what i was using. I am making some more up tomorrow with the correct size onions so they should be good this time in the spice dept.

regards moonster

sorry,

cant believe i have made that mistake lol. just realised i have been using 5 inch diamater onions as opposed to 5 cm.
 

i wonder if SS done the same ;D

hi all,

i have tried this recipe and although very good. can i ask the question is the scaled down version of the onions at 4 at 5cm diamater (because that is four massive spanish onions) i would need two mixing bowls to fit all that in. I stopped at two 5cm diamater onions because it filled one mixing bowl and used the spice measurements of the scaled down versions with the green chillies. i thought the cooking time and finished result was excellent but bland in the spice department. i have read through most of this thread and came across razors pics who is using what looks like the same mixing bowl from (asda) as me but his proprtion of spices to onion of mine was totally different he appears to have used half the onion as was in my bowl. Could anyone weigh the onion you are using for this recipe as i think this is where both me and SS are getting this wrong in the taste dept.

thanks, moonster