I couldn't find the onion paste video.

What is the title of that video?

Definitely do not want to turn this into a platform/computer debate, but I've had a Mac for about 8 years now. Never had a virus/trojan (to my knowledge). Never had to reload data from backup.

On the other hand, I am reloading Windows / eradicating viruses / dealing with malware on my two teenage kids' pc's on a weekly basis...

-- Josh

I might be wrong, but was the Jafflong not featured in some of CMB/Mick's Youtube videos?

May well be another Jafflong, but maybe Jamie (or Mick) you could clarify. I don't think I saw a Jafflong base online.

-- Josh

I'd also like to chime in on the garlic/ginger paste comment made by the chef.

I always use fresh g/g, and simply grate a little of each into a small lump using a fine cheese grater before starting the curry.

However, it was the Ashoka that got me first thinking there may be more to it (precooked), and I noticed that Dipuraja goes out of his way to describe his g/g paste (blended).

I made the Ashoka paste once, and have never blended the garlic / ginger otherwise. Even in  my spice grinder you need quite a mass of g/g to get it to suitably blend.

Maybe there is something to blending/pre-cooking the paste...

Josh

ps - and yes Chris, get in there mate! Sod the diet.

Razor - I've done a little experiment to test this. Before starting to cook the curry, I put a clothespin on my nose to prevent inhaling the cooking fumes, and removed only right before serving.

It was tough to say if the curry was "better", but I can tell you I felt I enjoyed the curry more than usual. I used my usual Madras recipe and technique for consistency.

I've tried the Lasan a couple of times.

For me the mustard oil and the black salt killed it. Both just sort of gross me out.

But I could also tell that a quality tikka was waiting underneath. I do intend to try it again. I will take SS suggestion of tempering the mustard oil to smoking and let cool. Hopefully that will kill the pungency.

But I'm still divided on the black salt. Does anyone have an opinion on what it adds? Any strong opinions on simply omitting it?

Thx,
Josh

I really wonder if the re-fry adds anything for taste, other than temperature and convenience.
The closest BIR to me cooks them on-demand from a bowl of batter. "Rush hours" are infrequent.

The consistency must be key. Mine where way too dense.

Not a knock on Jerry (i much prefer scientific weights>

I made these again today, using the recipe to spec (except for using a mix of aniseed powder and smashed fennel seeds). I also upped the spice mix 50% after reading SS's comments. I also used JerryM's weights for the onion, potato and gram flour. I too much prefer weights, rather than "4 onions".

Unfortunately, these weren't nearly as good as the last batch I made. The taste itself was excellent, but the bhajis were too dense for my liking. I was very careful on the oil temperatures for the 1st and 2nd frying. I put it down to too much gram flour.

Last time I recall they were far more liquid, and remember fearing they would disintegrate dropping them into the oil. That time they didn't and I was very happy.

So what is the desired consistency for the final batter? How liquid should it be?

I love bhajis, but they haven't been a regular fixture for my cooking efforts, so I'd appreciate the input from some of the bhaji aficionados.

Thx,
Josh

I really enjoyed these bhaji last time I made them and am preparing to do so again.

Last time I used fennel, but wanted to use aniseed as recommended this time round.

I scoured my local indian grocer (as well as my "traditional" one) and could not find anise seed. In the indian grocer, I did manage to find and buy some ground aniseed.

Any strong opinions on whether I should use this or not? Anyone take a stab at how much ground aniseed would be substituted in the home scale-down of this recipe?

Thx,
Josh

I can tell you, my limit for preparing dinner for a group has been 5 mains (two of which are CTM's that I combine after cooking), 3 pilau rice, and 6 naan. That has been for 6 adults, and a few kids.

Very stressful, but I try and keep it BIR! Hate to reheat, and forget about starters.

Love it though!

-- Josh