Topic: Three baltis

[martinvic]

Sorry Mick, I should have been clear that I actually meant Star Anise, because that is the one I usually associate with Asian cooking.
I'd imagine Anise/Aniseed would probably be even stronger.

[mickdabass]

Yes Martin
I read a thread from I think Razor a long time back and seem to remember he said how strong Aniseed was.
JerryM I have both Lovage and Ajwan seed. PM me your address and Ill pop some in the post to you

[Kashmiri Bob]

Still doing lot's of prep, but should be able to fashion a home balti this evening.  Was back on Ladypool Road yesterday in search of the Punjab Paradise, which unfortunately seems to have gone, even though they are still listed on Yelp.  Must try to see if they've moved somewhere else.  Reviewed here, together with several of the other Balti Triangle places.  Not a bad read.

http://perfectbalti.wordpress.com/

Rob 

I'll try the Kyber and report back Jerry.

[Kashmiri Bob]

Balti GM prep:



Gave it all a mix and laid it out under a hot grill.  After 90 secs the kitchen was filled with the most beautiful aroma. 30 secs later the bay leaves caught fire!

I'll start again.  Oven may be an option.

Rob  ;D

http://www.indiancurryrecipes.com/2010/05/balti-garam-masala-a-balti-variation-of-garam-masala/

[Kashmiri Bob]

where i'm upto. i've been trying to track down lovage seed as this is the only spice in the BBComp (Birmingham Balti Company book) that i haven't tasted. i now think it's ajwain as no shop i've tried has lovage seed.

Ajwain is the signature spice used in the Adil baltis Jerry.

Rob 

[JerryM]

mickdabass,

where on earth did you get you're lovage seeds - i've exhausted all my local places. will pm you many thanks.

Bengali Bob,

interesting on the ajwain and the Adil - i have used ajwain in past and swapped to fennel. i could well have been using too much as it's quite strong.

[JerryM]

have made the Birmingham Balti company base albeit with my existing chef garam (adding in turmeric and chilli to make sort of good).

the base tastes decent and what i would imagine as the base needed for Balti. i feel there is some improvement to have but for the moment it's the right ballpark.

Ingredients:   BBC
Veg Oil   120
dutch onions (coarsely chopped)   450g
f.ginger g (0.4 paste)(blend)   10 ml (i used paste, had no fresh which would be 25g)
cooking salt   10 ml
f.garlic (0.4dry) g   25
spice mix   30 ml (chef garam)
methi   20 ml
black pepper   2.5 ml
g.cardamom (l.crush)   5 off
water   450 ml
tin toms   100g
thinning water   50g

i ended up using x2 of oil as i put 60 ml in with the onion and it should have gone in the spice baggar.

i'm amazed how quick to make ~ 30 mins. i reckon it's quite high on the spice (my calc ~6% c/w 2 to 3% norm for BIR). makes 4 portions (1200 ml).

[curryhell]

Will be interesting to hear the feedback on the base when you use it Jerry.  For the time being, i'll leave the balti cooking to you experts.  I'm still getting my head around some of the BIR stuff  :

[mickdabass]

mickdabass,

where on earth did you get you're lovage seeds - i've exhausted all my local places. will pm you many thanks.

I will post them tomorrow Jerry.
Got them from an Asian friend who wholesales my potatoes and onions around Brum. Hes recently opened his own shop on the Soho Road and gave me a massive selection of spices that he stocks in his new shop as a christmas pressie. I will post a photo in a bit. Actually, while I was sifting throught the packets, I found the Lovage seeds and to my suprise, the packaging calls themLovage or  Ajwain seeds too (TRS Brand). I also have a pack of East End Ajwain seeds and they look and smell identical

[mickdabass]

consider the TRS pack your own Jerry