Hi Indianwells

I agree, mickdabass tikka and this dip are the perfect combination!!

Ed

Hi last time i made some OB's it was CA's recipe and they went down a storm at the pub, that was about 18 mths ago. Well I have been on a mission to make the group test winners recipes between now and then and yesterday I made CWG's IG bhaji's and they got an even better reception from the sunday club at the pub!!! I must say they are distinctly different, CA=sweet, minty and fennelly whereas these are oniony and savoury due to no sugar and the asafotaeda and the aniseed (i used a ground star anise) and these in my opinion are the winners, more akin to BIR's of old!!! I used Abduls powder which has a little bit of heat which was also very pleasant.

Well done CWG

Ed

Hi Loup

Whos recipe?

Cheers

Ed

I'll vouch for Madrasasndy's!! Made it as part of a birthday party for 30 in the pub , most people said the heat was just right,  and the flavour was great!!

Well done Andy

Ed

Hi SS have you tried Madrasandy's, that has three types of chilli powder, standard hot chilli powder, Kashmiri chilli powder and Deggi mirch chilli powder. That along with the addition of methi, star anise etc etc makes it a very very good madras!!

Ed

Cheers SD, does it have the tamarind content that Blade enthuses about

Ed

Hi Guys

I too cant find this older version of Tandoori paste anymore, the new jar states Mild on it, i wonder if the other is classed as stronger?

If Blade is still on the forum what would he recommend to do?

Ed

I have great results from this recipe! I wondered the other day whether you could omit the sugar and try some pizza topping, tomato sauce (dryish) and grated mozerella (as it drier than the balls),  and finish under a grill? Is this a daft idea??

Ed

Hi Madrasandy, CT also said to do it for 20 mins in the garabi, which i did and then let sit in some left over stock from CBM's advanced pre cooked potatoes to keep it moist. I did about 3 and a 1/2 kilos for about 20 people in the pub and it was so soft that when i cut the chunks into bite size pieces to add to Korma and Madras (yours) it nearly fell to bits, it was great!!!

Cheers

Ed

Found an old empty tandoori paste jar of (tamarind and ginger) and it 22 per cent tamarind compared to the new jar at 8 per cent so when i made CTM for 16 this weekend i used Mickdabass instead of Blades and i must say it was excellent, its not the first time i have made it but now maybe my preferred choice due to the paste situation

Ed