All posts referring to Indian Garden bhaji recipe moved by CA to relevant recipe thread here:  https://curry-recipes.co.uk/curry/index.php?topic=4443.msg40900#msg40900

Before I start can I just say a big thank you to the Indian Garden in Burgess Hill, for the following Spice Mix. The restaurant is a traditional Old School BIR run by two very friendly brothers from Bangladesh who have been in the same restaurant for over 35 years.

Indian Garden Spice Mix

2 Spoon   - Turmeric
1 Heaped - Med Curry Powder
1 Spoon   - Cumin
1 Spoon   - Corriander
1 Spoon   - Paprika

Welcome onboard Hopeful, your definitely in the right place.

I spent a few minutes searching for information on this.

Coconut Flour is made from fresh coconut meat. The meat is dried and defatted and then finely ground into a powder very similar in consistency to wheat flour.

Coconut Powder varies in definition between Dessicated Coconut, Coconut Flour and Coconut Milk Powder.

In my opinion, the proper definition of Coconut Powder should be the same as Flour, as Coconut Milk Powder is made by evaporating the coconut milk.

So with all the confusion that surrounds 'what is coconut powder?' I would refer back to CA's comment and ask the originator.

For what it is worth, I would opt for the ground variety over the evaporated, when using in a curry.

Quote from: Mikka on March 24, 2010, 07:41 PM
Axe. Oddly enough he does precook it if you look.

Mikka,

You've lost me here, I think perhaps you misunderstood my comment.

Thanks Ray,

Here's another for the list:

http://www.indianfoodrecipes.net/glossary.html

These two have given me a few good recipes, the first more southern based but both worth a look:

http://www.kerala-recipe.com/

http://www.indianfoodrecipes.net/regional-recipes/punjabi-food-recipes/index.html

Quote from: JerryM on March 23, 2010, 06:07 PM
i've never seen the flat version.

Crikey, there is quite a few restaurants around these parts, that do flat bhaji. We have a one of these new fandangled Indian restaurants just up the road and there Onion Bhaji is no thicker than 1cm. They are always quite greasy too!

Jerry, i'd love you or Chris, or anyone else for that matter, to have a try at my recipe using the two cook method. Whilst I am hoping to be able to scrap this very recipe tomorrow after my bhaji demo, it would be good to view comments on comparison to other recipes being used on here. Especially, as this will help me to judge people pallettes, as I know how these taste.

If can be so bold, I would comment that the batter after resting in both pictures seems too wet. It would also seem that your bhaji was a fair bit smaller than Dipuraja's, would you agree with this?

Quote from: Cory Ander on March 24, 2010, 03:27 AM
Clarification needs to be sought from whoever used the term "coconut powder".

I have absolutely no idea what Coconut Powder is but my train of thought would suggest that the above statement is the only true answer.

I say this as it is clear that in translation the word powder is used to describe the ingredient in its make up. So ground Cumin becomes Cumin Powder.

So the only real way of concluding what a particular recipe calls for, is to ask the originator.