Hi Mike

They both use the Kashmiri Masala paste. You can buy it on the spices of India website and it's a very handy jar to have in the cupboard.

Chris

I bought a massive box of KTC. It's cheap and used in a lot of BIR's.

Hi Mike

Work your way through the group test -

Mine: https://curry-recipes.co.uk/curry/index.php?topic=5057.0
IG's: https://curry-recipes.co.uk/curry/index.php?topic=4443.0 (use small version at end of main post)
Dip's: https://curry-recipes.co.uk/curry/index.php?topic=4429.0
VC: https://curry-recipes.co.uk/curry/index.php?topic=4924.0
UB's: Post 6 on this thread - https://curry-recipes.co.uk/curry/index.php?topic=4978.0
CA's: https://curry-recipes.co.uk/curry/index.php?topic=1820.0

By the end of it you will be a Bhaji expert. I'm not talking quite good, I'm talking perfection. Once you know the key ingredients and the effect that the optional ones you'll be able to form your own perfect recipe.

Phil - These ones were the easiest so far. You just chop up all the onions as usual, split them into 6 piles, then add the ingredients as per the recipes. As they all take a minimum of 5 mins to cook you can get the next batch ready while the current ones cook. You can get through all of these in under an hour. I kept mine warm in the oven so I could taste them all side by side. If you did 2 different recipes at a time you'd be done in 3 batches which should only take half an hour.

You'll be pleased you gave it a go!

Hi VC

If you cant get the Kashmiri Masala can you sub it for something else? Can you get other jars over there, tandoori masala e.t.c. It would be a shame to miss the whole group test for the sake of one ingredient.

Razor - we could do with your results too if possible. Do you think you will have the chance to get them done soon?

Anyone else is welcome to give them a go. How about you Phil?

Chris

I know you guys like a bargain as much as me:

http://www.hotukdeals.com/deals/logik-l33scss10-slow-cooker-stainle/814392

I thought this might be of interest.

Quote from: Cory Ander on November 28, 2010, 04:18 PM

Quote from: Razor on November 28, 2010, 04:05 PM
Fair enough but we have to be practical too

For instance, I'd be staggered if many BIRs fry their onions, garlic ginger, spices, etc when making their curry base.  I suspect they simply lob them all into a pot and boil them. 

Actually, everything I have seen with my own eyes suggests this is a very BIR practice. If you look at the Dip video, he adds all the veg to the oil and effectively fries them in the stockpot only adding water later when they have reduced right down. The kitchen demo at Zaffrons showed a similar method for their main base sauce. The chef there had a massive tool that looked like a crowbar for turning the onions and green pepper in the stockpot while the 'fried' in the oil. Only once the veg release their water does it become more of a boil than fry.

Hi Solar

Good man for giving them a go, but don't hold out too much hope. Did you see the ingredients for the classic curry sauce:

Ingredients: Tomatoes 43%, Onions 15%, Water, Vegetable Oil, Tomato Puree 8%, Garlic, Ginger, Salt, Ground Coriander, Paprika, Ground Cumin, Turmeric, Chilli Powder, Mixed Spices (Garam Masala).

Imagine if we made a base with 3 times more tomato than onion, plus added 8% of the total weight with tomato puree. I'm willing to bet that isn't how they do it in their restaurant either, despite the marketing blurb at the top.

I've got 2 sets of results (mine and 1 other), I can publish the results once I have 4 sets. Hopefully Axe will be able to give this one a go too as he is also a bhaji connoisseur.

The hardest thing I found was following each recipe to the letter knowing that the results could be better if done a different way. It's a fun test though and anyone that has a go will come out a master bhaji chef. This is one of the few things I think the forum has got 100% right.

Well if cooking with BJ helps get the last 5% we have been seeking I'm going to have to give it a go.

Maybe we could do a group test?