Hi COR thanks.
Yeah I understand. It's just that I've been told that the water is needed to soften the onion, with minimal oil. I did strain it once, then cooked it but ended up with a dry fried onion, which really wasn't the point of the process.  ;D

Thanks again. Anyway I'm going to double my onions up and see how I fare? It seems logical, at least to me. Noted too that on about 3 or 4 separate vids and images, their onions are left whole to break down. I'll do this too, might take a year or too, but there has to be a point to it.

Thanks again COR.
Cheers.

Quote from: CurryOnRegardless on July 12, 2010, 09:55 AM
Hi Mikka

Not sure what you mean by 'drier' but you will almost certainly need more oil than you use now.
You should see and hear when the onion 'pulp' starts frying, at that point add your tom paste and carry on as usual.

Hope this helps
CoR

Hi COR.
Never done that, but I do see your point. Don't they become dryer after that please? I use little oil since I eventually add tom sauce, depending on the dish? I my give that a go however.

Cheers.

Quote from: CurryOnRegardless on July 11, 2010, 11:59 AM
Try blending the onions then squeezing the liquid out of them in a clean tea towel then frying them.
They soak up the oil like a sponge so keep stirring them or they will catch but they do cook out soon enough.

Cheers
CoR

Hi Bar indeed, It takes a long while. They do go brown after most of the liquid has evaporated, not too much oil either.

Hope this helps?
Best.

Quote from: 976bar on July 10, 2010, 04:10 PM
Hi Mikka,
How would you blend 2 onions to a paste and then brown it? I've blended things before to a paste and cooked them in a pan, but I've never ever been able to brown a paste made from onions, they've only ever stewed?

Going on from another discussion regarding that new book thingy.  :

Some traditional methods call for two onions blended and browned, then added to the dish by way of sauce, for two people. Looking at the various bases on here, YouTube and so on. Many are similar, some so similar in fact, I wonder who could really taste the difference blind folded? Like Ramsey does on HK for example. The failure rate is scary, even for chefs.
This is not a knock, just an observation people yeah? 

I only use Red onions for my base for example, perhaps I should change? I don't really know? I just like the mellow feel, together with the green pepper.

Q. Has anyone here doubled the quantity of onions per base, and if so what were your results please? I'm going to try it soon, but on a scaled down version.

Cheers.

As a side note on the volume of onions mentioned frequently surrounding this new book.
I know its not BIR, but most dishes requiring sauce in traditional cooking use a fair amount of onions per dish, in fact its surprising really.

I'm also really interested now in the Bahji oil. I think I've said on here a couple of times. If my Main meal were as good as they are, I'd be really happy. They have a pizazz about them, that other element that I think is the missing factor between my main cooking and the food from a restaurant.

I wouldn't even have a clue how to incorporate them other than drop them in the base and let them get happy perhaps?

Very interesting.
Thank you.

So what is the latest take on this book then 
On reading here, it just gets better.  ;D
Good way to make cash however, creating a book, but once people had twigged its not real, reputations can fail.

I won't buy it there are several recipes here that I need yet to try. So soon on those, and there are some tremendous cooks on here too.

I do like the book cover however 
Have a great day everyone.

The one thing that worries me about said books is that, well... The person purportedly worked for 3 years in Indian restaurants and doesn't have a set base sauce recipe? 
I don't know which is worse? Someone who is not Indian telling you they know everything, or a true Indian chef defiantly not telling you what the real recipe is?   

It seems in either case  ;D That we'll never know  ;D
============================

///////// On other matters. I finally got some tomato powder. I know it goes in a couple of dishes, I'll make my own in future, the aroma is that of the Vindaloo that I get here albeit without other spice aromas.
Let you know once I've played with it a bit.

Cheers.

Interesting topic. :
This is one reason I tell the machine nothing or very little. There are always folks around that have more than enough time on their hands to bracket people and designate them into nice little piles.

Does it matter what age you are if you can cook good food?
Not having a go but...........
Well yah know?
;D

Excellent post and images Bar. I like the idea of oven baking too from a health perspective. Many congrats on this they look just great.  ;D

Nice images BigDel.
That's first one I've seen that has steam coming from it. Kudos