i have tried both methods , the potatoes just add more depth and more consistancy , as u can see the bajis with only onion can b very wattery , only thing the potato does is adds extra depth , i just made another batch , only thing i done diff was add 10 finely chopped birds eye green chillies , made 14 bajis
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#551
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Dipuraja's Onion Bhaji Recipe
May 02, 2010, 05:13 PM #552
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Dipuraja's Onion Bhaji Recipe
May 02, 2010, 01:19 PM
do u have a recipe for it then chris ?
#553
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Dipuraja's Onion Bhaji Recipe
May 02, 2010, 12:55 PM
i know the potato is used in Glasgow BIR's , i am making more later today after the football , anyone got a good recipe for a spicy sauce to go with it, looking for something really nice, used the mint sauce but not a big fan .
#554
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Dipuraja's Onion Bhaji Recipe
May 01, 2010, 09:27 PM
ok not been on for a while as was in the process of moving house, now moved, made these tonight , very simple and easy to make , forgot the lentils lol , dont think they add anything to the dish as they tasted lovely , just like a bir in glasgow , scotland , made sum mint sauce also to go with it .
Cheers
Cheers
#555
Starters and Side Dishes Chat / Re: How do I make Indian fried rice?
February 18, 2010, 06:51 PM
come upto Glasgow, you can buy a lesson for the ashoka , cost ?25 quid and u can ask and get them to show you exactly what they do lol
Garry
Garry
#556
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mick's/Taz's Curry Base Gravy
February 18, 2010, 04:54 PM
Having another lamb curry tonight lol
#557
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mick's/Taz's Curry Base Gravy
February 17, 2010, 09:34 PM
with the whole seeds i would recommend dry roasting them first for a couple of mins in a dry pan then grinding them with the coffee grinder , you will notice more flavour from the dry roasted spices
Garry
Garry
#558
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mick's/Taz's Curry Base Gravy
February 17, 2010, 11:04 AM
they dont use slow cookers, i have been in the ashoka kitchen they just use very high heat, tip for chicken , buy chicken fillets and put them in a pan , turn the gas up high heat and boil a kettle , when the kettle is boiled put the pan on the heat and pour the boiling water over the fillets and let them boil for 3 - 4 mins , your chicken will be very tender !!!
#559
Cooking Equipment / Re: Homemade Tandoori oven construction photos and blog
February 16, 2010, 06:55 PM
That is very sad indeed , i am moving into my own property and it has a garden so will be looking to follow in your footsteps by building my own tandoor so any advice and tips are most welcome
#560
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mick's/Taz's Curry Base Gravy
February 16, 2010, 03:48 PM
Hi Paul i only put in the leg of lamb and nothing else, i set the slow cooker to high and let it cook in its own juices for 5.5 hrs exactly , when i removed it i used my carving knife to cut the lamb into bite size pieces, i have had lamb from restaurants before and its been very tender, this lamb was even more so, give it a bash , the lamb cost me ?5.50 from morrisons and i could have served 4 curries with it .
Garry
Garry