Welcome Spiceguy15.
You have to ignore the hostile posts from time to time...you know the age old saying...'Too many cooks.....'

LOL your bhajis (which in my opinion look to be overcooked) are in a completely different spectrum of colour than mine.

Move on dude!

Unless your monitor is calibrated to get a true RAL or LAB reference you can only assume you are correct Garp

The flash did enhance the golden orange colour, but they were no where near a brown

I'm no expert, but I have never been served a dark brown onion bhaji in my life and I would be sending them back to the kitchen if I was.

Golden orange to deep red IMHO is the correct look for a bhaji.

Bhaji should look like this...

Quote from: Curryking32000 on January 18, 2015, 03:08 PM
  Does anyone know any large cash and Carries in Birmingham that sells this stuff?

Not sure about Indian cash & carries in Birmingham as I have a local 1 to me in Wolverhampton I use, but if you are traveling to B'Ham its worth popping in to Wing Yip Chinese cash & carry nr the Villa ground.
Very well priced for all things from ingredients to hardware.

H4ppychris / ArtistPaul's recipe (not going in to debate, but I followed Happy's video)



Made 6 portions in 1 hit...




It never fails to deliver that true Chinese Take Away flavour this one.

Mutton, when the term is used in India, usually refers to goat meat.
It goes very well in rich dishes such as a Rogan Josh.  It is one of my favourite dishes when I'm working out there.

Fresh out the oven they are nice and moist, but I often leave a bowl of them in the fridge to snack on cold and they are a little dry then, but I dip them in sweet chilli sauce

No, pork mince with garlic, ginger, onion and spices