Thanks' Guys,
They are the round Bhaji's near tennis ball size Axe.
Phil your idea is a possibility but find it hard to believe the first three menu's I looked at all say Butter  ,I could email them I suppose 

Our local Indian t/a's all seem to turn out OK curries some better than others and my madras can match the best of them  BUT when it comes to Onion Bhaji's I just can't get close  although I have tried many of the recipes on the forum none come close to our t/a's.
I have just been looking through the menu's from a few of our local t/a and all of them listed ' Onion Bhaji's, sliced onion with spices, deep fried in .....Butter 
I do remember some months ago asking the owner of one of the t/a if it was butter ghee they cooked their bhaji's in and he replied ' no vegetable ghee ' 
Does anyone have any experience of deep frying Bhaji's in butter/veg ghee ?

This might answer a few questions,

Why Does Oil Float?
Make a home-made lava lamp by filling a jar two-thirds full of water and put in some food colouring. Add some cooking oil. The oil will float on top of the water. Shake some salt onto the oil

Keep it simple sp could be a nightmare  maybe a korma and a madras but I would do all the cooking for safety sake,maybe they could do some prep work like peeling the onions etc  ;D get ahead of the lesson and print out the recipes etc and include the details of where they can pick up the spices etc.

Apparently they have now found human DNA in Welsh Lamb !  ;D

In my opinion it's the oil in a curry that carries the flavour so I have returned to the method of frying the spices in the oil as the oil is like blotting paper and to my mind this method delivers the most flavour.

Quote from: meggeth on February 08, 2013, 08:14 PM

QuoteUse Carnation quite a bit - it adds great BIR flavour to Korma

(daughter says my korma better than take away!), CTM, and recently used it with butter chicken with great results.

Used to use tinned stuff - but it only lasted for a few days, then had to throw loads away. This squeezy bottle last 4-5 weeks easily - much better than tinned stuff. Got it from Asda, but seems not all Asdas stock it.

Shh dont tell DalPuri 

Quote from: Salvador Dhali on February 04, 2013, 09:52 AM

Quote from: emin-j on February 03, 2013, 09:01 PM
I only prepare as much G/G as I am going to use at the time,storing g/g puree doesn't seem a good idea if you read this section taken from a link posted by DalPuri.
Takeaways would get through a massive amount of g/g so storage probably wouldn't be an issue.

Garlic Botulism
http://www.motherearthnews.com/real-food/cooking-with-garlic-ze0z1211zgar.aspx?page=9#ixzz2Js5gCwSj

You may well be wise to err on the side of caution, EJ, but thankfully botulism is extremely rare.

Despite all those tubs of g/g paste festering in the kitchens and fridges of the UK's 12,000 BIRs, "between 1980 and 2010 there were 33 recorded cases of food-borne botulism in England and Wales.

Twenty-six of these were linked to a single outbreak in 1989 that was caused by contaminated hazelnut yoghurt." http://www.nhs.uk/conditions/Botulism/Pages/Introduction.aspx

That's an incredibly small number over a 20-year period in a country with a population of 60 million plus.

As with any food-based health risk, we need to be aware and, of course, we need to take all the precautions we think are necessary.

QuoteBut this is one I'm not worried about personally.

Let's face it. If there are any killer bacteria out there that can survive being chucked into smoking hot oil and then cooked on high heat in a curry sauce for 8-10 minutes, then we're all in serious trouble!

Your choice Sir  Just keep up your stock of toilet rolls 

I only prepare as much G/G as I am going to use at the time,storing g/g puree doesn't seem a good idea if you read this section taken from a link posted by DalPuri.
Takeaways would get through a massive amount of g/g so storage probably wouldn't be an issue.

Garlic Botulism

The title of this section could be

DP,As George says in the Korma recipe he adds sugar and salt to taste.
I have made the Korma in Georges recipe using evaporated milk and without sugar it tastes rank !
approx two tablespoons of sugar are needed (and  t/a video's show using sugar in their Korma recipe's) so Carnation condensed milk which is already sweetened is perfect for the job.
Any t/a Korma I have had could never be described as ' savoury  ' creamy,sweet and nutty yes