If you can't find Aniseed the best alternative is to use Fennel seeds.

Well done on your efforts the bhaji look lovely. It is worth trying to make them tennis ball size. It takes some practice, but well worth the effort.


Cheers I didn't want big ones as it was more for finger food and I'm not allowed a deep fat fryer in the house .... Yet lol

Quote from: DalPuri on May 07, 2013, 06:31 PM

Quote from: Mathmos_man on May 07, 2013, 06:23 PM


Shahi Keema - Fresh minced lamb with lentils and scrambled eggs

So - Anyone tried this and anyone have any pointers onto how to re-create it !!!

It sounds like a de-constructed Shami kebab.   

LOL I guess it is - with the some of the lentils turned into a dhal type gravy

Photos of my efforts

Also forgot to mention - I too couldn't find any aniseed - i used the mortar and pestle and ground up 4 or so star anise to a powder and added them.... For me that did the trick 

1) the onions after a night of marinading
2) the finished cooked bhajis

Quote from: RubyDoo on May 07, 2013, 07:48 PM
Welcome Math. See by your other posts that you have dived right in.  well done.  What you need to do now is combine some porn ( curry pics ) with your efforts.  ;D  picked up on the 90 second micro zap for the bhajis. Is this to ensure that they are cooked all the way through? If so, an alternative is C2g method of opening them out a bit with a knife halfway through cooking.

Cheers - I'll try the opening out tip next time (as long as my failing memory lets me) - several takeaways i've been too must do the same tip as I remember thinking why the bhaji balls had slices through !!

Photo's added 

Cheers!

Quote from: Stephen Lindsay on May 07, 2013, 09:40 PM
Math

Welcome to the forum, you really are in Curry Country and I hope you find that the forum helps you to emulate the food from what must be some pretty decent curry houses that you must have eaten in.

regards

Steve L

Thanks Steve

Hey

I've never seen this anywhere before on a menu and my wife raves about it. From the website its described as follows

"Handi is a traditional authentic style of cooking, all our Handi's are prepared with chef's special sauce (eek  ) and onions, tomatoes, ginger, garlic and spices"

Shahi Keema - Fresh minced lamb with lentils and scrambled eggs

So - Anyone tried this and anyone have any pointers onto how to re-create it !!!


Math

Hi All

Just a short introduction really...

After being bought up in Birmingham, going to Uni in Bradford and then settling down around Manchester/Blackburn.... I've had my fair share of curry....

After first introductions via homepride cook-in-sauces 30 odd years ago (other sauces are available  ;D ) I've been addicted ever since...

I hope to use the forum to grow my own cookery skills and hopefully even get to the point of posting my own recipes some day... who knows...

Anyway - If my experiences are as positive as last night making bhaji's dips and a creamy coconut curry I'm onto a winner with both my ambition and friends !!

Math

Made this today to go with another curry recipe from an alternate site...

It was lovely, the curry leaves were so fragrant.. Great recipe... thanks loads

Math

Just tried these tonight, thought I'd post my experiences....

I followed the recipe but stopped at step 3, left overnight then the next morning (after the onions had softened a little) I carried on from step 4. I pinched another tip whilst cooking and stopped halfway through (after the bhaji's had just started to colour (1 min or so) took them out and microwaved them on full for 90 secs, then returned to the oil for a final 2 mins or so. This produced golden bhaji's, cooked all the way through and then ready to heat in the oven when my guests arrived... I also decided to mix in a little orange food colouring just to ensure they were super golden... not sure if it was needed though !

Super tasty, thanks for the recipe....

Math

Just tried this out to go with bhaji's and onion salad... what a hit, might drop the mango next time to 2 tblspn's but that's just personal preference I guess ... Thanks for the recipe

Math

Just tried this with a dash of tomato ketchup and some finely chopped coriander - it was a roaring success
!!

Thanks for the tip

Math