Right chaps, I've started measuring my recipes out and have posted the onion bhaji and veg samosa recipes up, with piccies, in the starters section. I'll do the rest next weekend.

Unclefrank, thanks for the tip, the cumin seeds in the spiced onions was a really good tip, I'll be sticking with that one, cheers mate.

Here's my recipe for vegetable samosa...

3 Cups of cheap frozen veg
2 cloves of crushed garlic.
1 Onion finely chopped
1 tablespoon vegetable oil
2 teaspoon curry powder or your own spices according to taste
Salt, Pepper to taste.
100ml of vegetable stock.
Heat the oil in a frying pan, add the onion and garlic mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer until water has evaporated.
Take 3-4 sheets of filo pastry and cut into 4 long rectangles. Add a tablespoon of the mix onto the corner of one sheet and keep rolling to form a triangle. Deep fry in oil at 160 centigrade until golden brown. Drain and serve.

I've actually measured my recipe out at last, here it is...

Recipe for Onion Bhaji

Ingredients:

3 medium onions, finely sliced
1 tsp onion powder
1/2 tsp salt
2 tsp curry powder
pepper, to taste
3 tbspns chopped coriander leaf
3/4 cup of water (approx)
1 cup plain flour
1/2 tsp cumin seed

1. Combine all ingredients in bowl (except onions and water)
2. Slowly add water, mixing to form a stiff batter (see middle photo)
3. Add onions and mix
4. Leave to stand for 10 mins or so.
5. Deep fry at 160 centigrade until golden brown.


Sheek, chicken tikka and lamb tikka follow next weekend.

JB

There's no file name for the jpeg you're trying to upload in that link.

You might be right. It takes some while to make the little bleeders. Hmm worth a thought.

It's got to be cheaper to make your own, surely?

When I use filo I cut the large sheets into three long rectangles, spoon a tablespoon of filling into a corner and then roll it over to form triangles. I assume everyone knows this but I thought I'd better mention it. 

But you have to factor in the time it takes to make and prove the pastry. I can't see many Indian restaurants making it when it's cheap to buy reay made?

Good idea on the tests axe, that'd be interesting.

No, you're probably right mate: thing's would've tasted better.