Cheers ray
I actualy use the kushispice mix quite a lot its 1 of my favourites so ill give the base a go  see how i get on with it

Hi ray
I thought i had seen a similar recipe but could not remember which 1 it was, is the kushi 1 any good in your opinion?

Hi

Does anyone know what filling they use in restaurants I've seen a video and it like white paste is it coconut powder and almond powder ? made into a paste i have made them using ground almonds desiccated coconut and chopped raisins its nice but not the same as the BIR i have any ideas would be appreciated ill have to ask next time i order 1

Just a couple of vids i found nothing new but thought id stick them on anyway

http://www.kitchenstreaming.com/play.php?vid=139
http://www.kitchenstreaming.com/play.php?vid=87

Found this recipe on the net has anyone tried it or something like it i will give it ago when i need my next batch.

ingredients

12 medium onions
1/2 green pepper or 1 small
1 dessert spoon g/g paste
1 tsp salt
squeeze lemon dressing
400ml veg oil
1.5ltr hot water
2 star anise
2 inch pieces cassia bark
2 dry bay leaf
pinch pepper corns
6-8 green cardamom
dessert spoon mix powder
dessert spoon tomato paste

Heat the oil in a pan and add chopped onions and pepper andfry for5 mins until they start to soften then add g/g pasteand fry for a futher 15 mins, now add the hot water bring to the boil then simmer for 45 mins then blend into a smooth sauce adding more water if it becomes to thick.
Bring back up to a simmer and add whole spices and mix powder and mix into sauce now add tomato paste mix in then simmer for another 10mins at thispoint you can add more water to get your prefered consistency and remove whole spices or leave them in if you prefer.

SS asked if i had a recipe so i said id post the one  i have but i have never made it so can't comment on taste but here it is

INGREDIENTS

25 limes cut into wedges
1 cup of salt
50g 1/4 cup fenugreek powder
50g 1/4 cup mustard powder
150g chili powder
1 tbsp ground turmeric
600ml mustard oil
1 tsp asafoetida
25g yellow mustard seeds crushed

Place the limes in a large sterilized jar or bowl add the salt and toss together with the limes, cover and place in a warm place for 1 to 2 weeks until they become soft and dull brown in colour.
When limes areready mix together the fenugreek, mustard, chili and turmeric together and add to the limes cover and leave to rest in a warm place for a further 2-3 days.
After that heat the oil fry the asafoetida and mustard seeds. when the oil reaches smoking point pour over limes and mix well, cover and leavein a warmplace for a week before serving.

hope it taste good

Hi SS
I have a recipe but iv never made it i was looking at it earlier as it happens and i thought about giving it a try this weekend ill stick a post of the recipe up for you to have a look at

well iv just realised I'm nearly out of mango chutney  so ill be making another batch this weekend i thought id stick the recipe on for anyone who wants to try it I've made it a number of times and i find it really good it needs to sit for a week or 2 then it gets better with age.

INGREDIENTS

3 firm green mangoes peeled and cut into chunks
150ml cider vinegar
130g light muscovado ( brown ) sugar
1 fresh red chili split
1 inch piece of ginger grated
1 garlic clove crushed
5 cardamom pods bruised
1/2 tsp coriander seeds crushed
1 bay leaf
1/2 tsp salt

Put the mango chunks into a pan with the cider vinegar cover and cook over a low heat for about 10 Min's, then stir in the remaining ingredients. Bring to the boil slowly, stiring as it does.
lower the heat and simmer gently for 30 Min's , until the mixture is a syrupy consistency.Turn off the heat and allow to cool then ladle it into a hot sterilized jar or jars. Should make about 2 cups/450g worth

hi canicant
if you ever get down to walsall at all theres a great shop there that sells loads of jars ill have a look next time I'm there and let you know, what exactly are you after

cheers ray by the way the bhajis went down a treat everyone