Domi, this will hopefully be something I can answer when I next visit the IG to see the base gravy being made. But it would be best guess for now i'm afraid.

Domi,

I understand, really I do, but this is the problem. With so much misinformation on the internet, we need to be accurate in our descriptions. Afterall, it is us that will get the recipe wrong if we don't.

Quote from: Razor on April 04, 2010, 08:59 PM
ooo,

I've just noticed that I'm now an Indian Master Chef ;D

Yeah right, I wish :

We're not worthy, we're not worthy. ;D

Domi, Coconut Milk Powder is made from evaporated coconut milk not ground coconut meat.

Definition of 'powder' varies only as much as languages get distorted through translation. Flour is a powder but is ground from a solid, coconut milk is not a solid.

How would you compare the difference between English Mustard and Mustard Oil, taste wise?

I don't believe that he does cook in this style. But it would be nice fro him to say so. I'll be interested to see what he says.

Thanks for putting this up Ray. What is Kewra water?

500g of sugar seems far too much do you think it should be 50g?

Ray,

That would be great if you can, sounds very interesting.

Chris, the last batch of Bhaji I did were the same size as the IG Bhaji. I've just taken two out of the freezer that I had from the first cook and measured them. They are roughly 3 inches in diameter, those we ate with the meal that evening that had the second cook, were perfectly cooked through. I would go as far to say that they were probably cooked through on the first cook, given the minimal time the second cook took.

The IG Bhaji Recipe for me is the holy grail, adding only a chopped fresh green chilli to give a little more kick as preferred.

Here's a pic. (Frozen)

Ray, is the Kushi Masala recipe on here?

Now is that Coleman's English?  Seriously though, I had never have thought English Mustard to be in there. I don't know what flavour Mustard Oil gives, but do you think this is an attempt to add it?

The process is quite different.


SS,

Using Ghee certainly makes alot of sense, especially with its creamy taste.