Hi chriswg , I have tried the double fry method but found the Bhaji's to be very Oily , our T/A Bhaji's are ' Crisp & Dry '  on the outside with all the flavour in the batter and little flavour on the inside.

Hi Mikka ,

I did try CA's some time ago and from memory for the amount of ingredients I wasn't over impressed  perhaps I'll give it another go tho 

Quote from: lagathylooks like the oil hasn't been totally blended in to me.

There was 1ltr of Oil in that Base and I recovered 400 ml so 600 ml is in there , not bad considering Oil and Water don't mix 

Hi All ,

Despite being very happy with my Madras progress the flavour of my Onion Bhaji's are always disappointing.
So , I bought a T/A last night with Bhaji's from my local Indian T/A purely  ;D as a taste testing exercise , their Bhaji's are delicious , round in shape , sweet and crisp on the outside with that certain BIR flavour which either me or the Missus just cant put our finger on  the inside of the Bhaji is just Yellow Onion with little flavour ' the taste ' is in the Batter , is it just Sugar that gives it it's sweetness ? The Batter has a sort of Honey like ' sheen ' to it but this could be the oil I suppose 

Quote from: jimmy2x on December 31, 2009, 08:05 PM
big diffrence ehhh

is there seeds or something that just didint whisk with the hand blender?

wonder if it makes any significant taste diffrence?

keep us all posted emin

regards

No seeds jimmy2x just some very small particles of Onion.

Have a CurryTastic  New Year all   

Hi All ,

Did a new batch of base sauce using the revised Saffron recipe by sNs , after stick blending I wasn't to happy with the consistency so decided to re - blend using the jug blender on the wife's food processor , it turned out much smoother plus much lighter in colour 







Nice ! ;D ;D ;D

Quote from: 976bar on December 30, 2009, 02:46 PM
I noticed he put base in from the big pot at the back last, but what was that reddish looking sauce he put in first from one of those plastic containers to his left? Tomato puree watered down? it looked kinda thickish to me.......

Could it be Chili powder 

It wont be Beef mate as the Cow is a Sacred animal in India , I remember some years ago my family and my mates family met at an Indian Restaurant and when the waiter came over to take the order my mates 10 year old Daughter said in her best Brummie accent ' Do yow do Beefburgers '  that got a funny look from the waiter  :

Greetings ,

Like CA I believe ' progress ' is to be made in the Base Sauce and also feel we have all the answers staring us in the face already on the forum so my intention is to look more closely into the world of base.

Keep it simple - I can only speak on my own findings and having watched two BIR Chef's in their T/A plus a 5 Star Traditional Indian Chef in a top class Restaurant all make fantastic tasting food - none used Onion Paste or Spiced Oil in the final Curry only using the same range of Spice powders as we all use on the forum other than the 5 Star Chef used fresh roasted whole Spices which they prepare ' on site ' and unless I find a base which requires any of the above ingredients I wont be concentrating my efforts on the Oil/Paste as I do not believe they are necessary for the BIR taste.

Fresh Spices .
A previous forum member commented on how much better his Curry tasted using a fresh batch of Spice so having had a Pestle and Mortar set bought me for Xmas I will be trying my own ground Spices and see what the difference is . When you think about how much Spice a BIR Chef would get through they probably use much fresher Spices than my ' been in the cupboard for weeks ' Jobie's.