Anardana

The dried seeds of the pomegrante

They have a subtle sweet-sour taste.
I dry roast and then grind in the coffee mill
You can use them in chutneys or curries.
Always handy to have in the store cupboard

My recipe for Kashmiri Garam Masala
10g Green Cardamom seeds
10g Black Cardamon Seeds
10g Black pepper Corms
10g Cinnamon sticks
5g Cloves
10g Nutmeg
10g Cumin
10g Anardana seeds

Toast all the above ingredients
Grind together to a fine powder in a coffee Mill, (used for spices)
Store in a tight spice jar

I always use my own blend of Garam Masala, but also add 1/2 tsp of chilli seeds.
Tried it with the sugar and without, prefer it without the sugar and always use Greek thick yogurt.
Brilliant on Steak Hache

I use home grown chilli's either fresh or if its winter I have them in the freezer.
It really depend on how hot you like it, we love chilli's 

In the curry city of the North *Bradford* where all my recipes come from.

Our Pakora's are always a slice of either onion or Potato dipped in the Paste then fried

The only thing that is chopped up small is things to stuff into Samosa's

I was in Goa two years ago and their Pakora where the same a slice then fried.

The Cardamom seed adds the extra taste and this was added to the one's in Goa, I like them so have started adding them to the ones I make.

I find curries from Bradford a lot more spicy than any I have ever had in Scotland, (used to work in Glasgow) or in France (where I now live), but I think this must be peoples preference, hence I usually have a curry night each week for friends.

This is so so Moorish  we seem to have it on every meal in our house!
1/2 onion chopped
1/2 red onion chopped
2 fresh tomato chopped up
5 small red chilli chopped
1 Tbs Lemon juice, or half a lemon squeezed
1/2 tsp salt
1  tsp sugar
A very big handful of Fresh Coriander chopped
1 tsp garam masala
1 tsp jeera (cumin) seeds crushed
I put this into my little kenwood chef mini chopper and blend it all up, then put into a dish in the fridge for 1 hours so the flavour all melt into one another
It is so so good.
I now make it in treble quantity because we cant keep up with it  ;D

Really easy to do

150g Gram Flour
1/2 tsp Salt
1/2 tsp Chilli Power or chilli seeds
1/4 tsp cumin seeds crushed
1/4 tsp Cardamom seeds crushed
3/4 tsp Baking Power
3 tbs Lemon Juice
2 chopped Chilli's
5 Sprigs finely chopped Fresh Coriander
and just enough very cold water to make a PASTE, not a batter

Just mix the above ingredients and made a paste
Mix well and allow to stand for 30 mins
Dip slices of veg into the paste and deep fry until Golden Brown

Any veg you want, Onions/Potato/aubergine/courgette
Just slice thinly dip in the paste and then put only a few into the HOT OIL 190c,
take them out and keep warm until needed, or like in our house they are eaten straight away, lovely dipped in Tomato & Coriander Chutney ;D

This is a recipe I got from a chef in one of Bradford's oldest Curry Houses, it was given to me in the late 60's and one that I use all the time, friends love it
You can adapt it to other meats and veg.



Gosht Salan   
   600g     Gosht cut into cubes
   200g    Onion very thinly sliced
   200g   Fresh Tomato, chopped
   100g   Ghee

        1   tsp  Salt
        1   tsp     Chilli Seeds
        1   tsp     Coriander      Make a paste with 2 large tbsp Yogurt
   1/2 tsp     Turmeric
   1   tsp     Paprika


   40g   Fresh ginger grated   
   5    Cloves Fresh Garlic crushed

   1/2 pintWater
        5   Fresh Chillies chopped
   10   Sprigs fresh coriander chopped fine
   2 tsp   Methi leaves
   1 tsp   Garam Masala

Method
   Add the Ghee to the pan and get it to smoking point other wise the onions will just boil when you add them
Fry onions in ghee until golden around 20-30 mins, keep on a low to moderate heat, you need to bring out the flavour and colour

   And Meat and fry on a brisk heat until sealed, then turn down

   Add spice paste along with crushed ginger and garlic, cook on a medium heat until the ghee separates, again around 20 mins

   This is the secret to a good curry, get the ghee to rise to the top with the sauce underneath?   
       
         Add tomato along with Methi and Gram Marsala, add enough water for the meat to cook in and give you a good sauce

   Bring to boil and then simmer for 20- 30 mins

   Add fresh chillies and coriander and continue to simmer until meat is cooked to your liking

   Serve with Chappati or Rice ;D
   

Has anyone tried plain flour for Bhajee's
I am having real problems sourcing Gram Flour here in France! and I am down to my last packet brought from the UK.
Also, how does the restaurants keep them hot, so that you can cook more, I put my last lot in the Oven on very low and they came out to to crispy?
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