Quote from: Vindaloo-crazy on March 28, 2010, 01:03 PM
I'm going to re-test this recipe next weekend by drinking 15 pints of real ale, walking 3 miles and then arriving home with a road cone and someone's garden gnome, if it tastes as good as it did last time then it's perfect.

ROFLMAO, I love this forum!

Gastro Porn, love it!

So what your saying then, is buy a Donner Kebab not only will it keep you quiet for 10 minutes whilst you drunkenly devour it whilst stumbling home, but it will also waterproof your shoes for you I the process.

....yes I think I can see the benefits in that, or is it, when i'm drunk I my rationale and common sense, goes out the window. ;D

Jerry, the colour was due to me giving in and buying some colouring. 

I have tried CA's but in honesty, hashed it up. I do have two prepared breasts frozen in a bag with CA's marinade, waiting for a second go. They will go nicely with last nights left over sag aloo which is also now frozen. ;D

Ray, I think the recipe might need refining and I have considered that the most important part is what people perceive to be a large onion.

When I did the recipe yesterday I used 5 small onions which was too much. It would have better with 4 which would have matched closer to 2 large Spanish onions. I concluded that the 5 small onions needs a whole egg and close 1.5-2 cups of grams flour.

I would not salt the onions in advance but leave them in room temperature to allow them to soften.

There is definitely a technique to rolling the bahji up in wet hands, I wish I had caught this on video. But I do believe that the wet finish this puts on the bhaji helps to prevent it from burning.

Aniseed is definitely worth finding if you can.

I have enjoyed this topic and it has certainly given me an indication into the varying tastes and ideals we all have. This is without doubt, why we all different opinions.

I know for a fact that the IG Chef was careful to mention that his base must be suitable for every dish that he uses a base for. This ranging from Korma right the way up. I mentioned this earlier in the topic and it was the point he said he didn't tomato.

So of all the base recipes everyone has tried the burning question begging to be asked is at the moment is:

What is the most versatile base you have used to date?

I remember going to the Fast Food Exhibition at Brighton Centre way back in the late 80's. The Donner Kebab a new trend on the market I spoke to a chap selling the equipment and the idea.

He had about 8 different sample of Donner on the go, all had differing tastes. He said that there were over 150 different recipes for a donner.

I'm fairly sure that most outlets would be selling C grade especially in today's financial whole. We used to have a shop in Brighton that we'd make special trips to because of the quality of its meat, but it has sadly disappeared now.

Curiously, I once tried one of those cheap and nasty microwave versions and it had a flavour reminiscent of the old style Donner, I was very surprised.

I'm fairly new here too so I can't help on the base front, but welcome to CR0 anyway.

Ok, so tonight we tried my suggested breakdown of the IG Bhaji Recipe for the first time and I am really pleased that it all went well. I struggled to get heat on the first cook but the end result was way above any other standard I have cooked a bhaji before. Its certainly a keeper. I might stick some green chilli in next time. 

The second tested recipe was Dipuraja's tandoori/Tikka marinade. I followed the recipe to the letter and was really looking forward to it as the smells emanating from the marinade were tantalising. Sadly the finished dish was not to my standards at least. It was certainly full of flavour but it had far too much bite. I would advise anyone testing the recipe to half the spices and pastes and double the yoghurt and lemon juice. The marinade is far to thick. I will try it again as the flavour was there, but I will be following my own advice.

CA, have you tired this and if so what options did you prefer? I have only ever seen this served at one restaurant and it was so good we bought some to take home.