Topic: another curry recipe book

[haldi]

300g onions sliced, 100g green pepper sliced,100g potato sliced,1 tsp ginger garlic,200gsm gram flour, quarter teaspoon baking powder, 4 chillies sliced, 2 tsp spice mix,1 tsp cummin seeds, 1 tsp garam masala,1 tsp fennel seeds,1 tsp turmeric, quarter tsp tandoori masala, half tsp mint sauce, 1 egg beaten, quarter tsp yellow colour powder,2 tsp salt, 3 tbsp coriander leaves,50ml water

mix the above by hand really well
leave only 5 minutes
don't leave the mixture too long or it will go too wet
shape into small balls and drop into hot oil
don't have the oil too hot or the inside won't cook
should take about 7 minutes for each one

this makes about 12 onion bhajees

I've tried to get in touch with the author many times over the last few years
He doesn't reply, so I guess he won't mind me posting his recipe
I guess he's not around anymore
Maybe this post will bring him into the book debate

but the above recipe is brilliant
I thought it even improved by freezing and reheating
Thank you Mohammed Shofique Ullah

[haldi]

Back to the book again!
This time, I had a go at Gobi Pakora
That's "Cauliflower" to anyone who can't speak Urdu!
and pakora is that lovely spicy fried gram flour blobs

This turned out well, and to be honest after the pakora had rested and gone a bit cold, the fact it was cauliflower, was less obvious
It went a little more chewy
NIce, but not as good as the onion bhajees, nor as popular
Probably not one I'll try again

The recipe calls for 400g of cauliflower, which is a smallish cauliflower amount
I've frozen quite a bit of this
No way could we manage all that in one sitting