Quote from: chef888 on July 02, 2013, 02:52 PM
great vid ty Chris mate just 2 questions if i may please ( 1 ) in your E book will you be doing a scaled down version ? cuz my Mrs will go ape if i fill our bath with chopped onions , spuds red pepper and mix powder . and my other question being have you thought about selling the used oil to Julian for him to use as his spiced oil ?  lol ty mate ( Ivan )

Cheers Ivan, yes it will be scaled down for the book 

I just loved how these were made. Enjoy and i hope it helps you make better Bhaji.

https://www.youtube.com/watch?v=4jAdPHMY06w

Looking good Rob

Okey How do you make a Baghar?

Quote from: Secret Santa on June 30, 2013, 02:20 PM

Quote from: h4ppy-chris on June 30, 2013, 12:19 PM
just so people are not going down the wrong road, it is not a Baghar 

Don't believe you. And I'll remind you that you said this when you finally get the book out!  ;D

And i will be happy to accept your apology. 

Quote from: prawnsalad on June 30, 2013, 01:29 PM
Hi Chris

Thanks for this video.

Just some basic but important info as to whether I could include this in my curry.

Does your "Magic" addition include any meat or anything derived from it and does it add much time to the prep stage?

Thanks..

Hi, No meat at all in any shape or form. It takes from 15 to 20 minutes to make. It is ready when it's ready, once you have watched the vid you will know at what point that is.

Quote from: JerryM on June 30, 2013, 10:39 AM
thought the base "part 1" video was really interesting (gives a lot away about the end point ie quality of curry it will produce).

i'm in no doubt the base will pass threshold and is BIR.

for anyone new or struggling the book is clearly going to accelerate their abilities. for most members there's is bound to be something of interest. i myself still have a few main dish recipes that are not cracked.

the magic stuff is clearly bagar. anyone wanting to jump the gun should just try making that part of the parker21 mouchak base - it really is worth making - the smell and taste is heaven.

as for myself and chris i do wish him well. we will have to continue to disagree on quite a few things which i'm happy at. my BIR interest being on what the best BIR do differently to the rest.

just by way of example on the differences you don't have to bagar - i make 3 base regularly of which only 2 use bagar. at the moment the base without the bagar makes the best curry.

Cheers Jerry. just so people are not going down the wrong road, it is not a Baghar 

Quote from: gazman1976 on June 29, 2013, 01:26 PM
How Much Longer for the book Chris? has that not been about 8 months u first promised it?

At a guess 6 weeks.

That does look the business, well done mate.

Quote from: Bengali Bob on June 28, 2013, 09:21 PM
Chris. Does the "magic" not involve a bagar/tempering of G/G paste, whole/powdered spices, and tomato etc., of some sort?  Or are you introducing the whole spices via the pre-cooks (chicken etc.). If not I am really looking forward to see how it's done.  The base does look a bit of greaser so far, but I've not seen the finished result yet.

Rob 

Hi Rob, all i will say is when you make the "magic" it will blow your mind, it did mine.
As for the oil i don't add as much to the pan when making a curry.