I can't fault your logic it sounds square to me. Let me know how you get on with the IG Bhaji.

Quote from: Razor on April 11, 2010, 12:03 PM
What would I be replacing it for?, lol

Not the carrot or cauli.

Seriously though, i'm all up for an alternative spin on the Sunday joint. Though i'm not sure I could bring myself to do that with a Rib of Beef. Not because its sacred, but because it tastes so damn good as is. ;D

Just have to convince the wife now, she's a roast tatty queen though, so it going to be hard.

Perhaps Cauliflower Pakora has some mileage in it and what was the potato dumpling done on Master chef recently, that might work. What about your onion, potato & carrot bhaji Ray?

Today though, we shall be dinning on a slow roasted shoulder of pork with plenty of crackling, roasted spuds and parsnips, cauli, carrots and brussels.

I'll bet brussels curry well.

Ray forgive me, I don't remember there being a blue rose?

Plugsy, have you tied the IG Bhaji recipe I posted up?

Despite my signature, I don't have a problem with recipes using paste, but I would prefer to know how to do it without.

Dipurajah is certainly giving people something to talk about. Anything I can learn from him and his recipes is a good thing, especially if it tastes good too. I shall always be seeking the older style methods of BIR though.

Just googled it and appears more traditional with Lanc and Yorks. Cow heel is used to add flavour and has alot of natural gelatine.

Ray, let me know if the wife n kids are going to McD's your a 4 hour drive away, I can just make it in time.  ;D

Where's the Keema Matar

Is that like "I'm going in, if i'm not back in half an hour, just leave me to it".

My wife has more bags than Tesco! ....

... "just popping out luv, back in a bit" Heed taken

It does look very tasty indeed.

I actually have a regular sized Kashmiri Masala jar sitting in the fridge. Along with the Tikka paste and tandoori paste. Granted these were picked up from a specialist Indian retailer. I haven't seen the kebab paste at all as yet.

Just out of interest, how does the kebab paste taste and smell?

The Aniseed does make quite a bit of difference, I was surprised at that myself.

But the biggest surprise is as you say, just how easy they are when you know what to do. When I think back over all the recipes and attempts, I kick myself knowing I was only ever 1 step away. I wonder how many other recipes will turn out like this?