Hi Moonster,

I'm glad you liked them, I think you are the first person to try that recipe.

Subbing for fennel seeds is about as close as you can get, but it is well worth buying a pack of whole aniseed if you get a chance. They will make the recipe go from giving restaurants a run for their money, to knocking their socks off!

I agree we should do them to spec. It will be hard knowing they could be cooked better but as you said that isn't the point of the test.

Here are the final 6 recipes we will be group testing. I'm really looking forward to this one. I suggest we quarter each recipe which should give at least two of each bhaji.

The testers will be me, Fi5H, Solarsplace, Razor, Chinois and Axe if possible. If anyone else wants to give it a go, the more the merrier. I guarantee you will be a bhaji expert by the end of it! Just drop me a PM and I'll message you the details.

Mine: https://curry-recipes.co.uk/curry/index.php?topic=5057.0
IG's: https://curry-recipes.co.uk/curry/index.php?topic=4443.0 (use small version at end of main post)
Dip's: https://curry-recipes.co.uk/curry/index.php?topic=4429.0
VC: https://curry-recipes.co.uk/curry/index.php?topic=4924.0
UB's: Post 6 on this thread - https://curry-recipes.co.uk/curry/index.php?topic=4978.0
CA's: https://curry-recipes.co.uk/curry/index.php?topic=1820.0

Every time I go on the the Spices of India website I spend 5 minutes looking at their tandoors and trying to justify the expense. I'm sure one day I'll just think blow it and buy one.

I totally agree, it's the only feasible way and I think we'll get some good differences between the recipes and methods. The last 2 tests have really taught me a lot about what works well with kebabs and tikka, if I learn as much from trying 5 Madras recipes then I'll be a happy man.

Hi Chinois

Great to hear you are keen to help test the bhajis - you will be an expert by the end of it!

The aniseed are these: http://www.spicesofindia.co.uk/acatalog/Indian-Food-Rajah-Greenfields-Aniseed.html#aISW030

The give a very different taste to fennel seeds adding a warmth and depth to the flavour - it was Axe's breakthrough but even though I'm not a big aniseed fan in other things I find them essential in these.

I'll send you a list to test along with a template for recording your results, could you PM me you email address.

Cheers
Chris

The group testing of the starters is going really well with Bhajis lined up for this month and possibly garlic naans the next.

At some stage we will have the difficult task of trying to test the actual curries. The main reason it will be tough to get accurate results is that we can't realistically try the different recipes with the bases that they are intended to be used with. i.e. CA's Madras recipe with CA's base sauce. We also have the issue of non standard spice mixes too. It just isn't practical to make 5 bases to try 5 recipes.

I'd like to hear peoples thoughts on this and the best way to move forwards. My first thought is to set a 'standard' base recipe and spice mix and then the recipe can be amended slightly to accommodate this. For example is a recipe has it's own spice mix that includes chilli powder, but the 'standard' spice mix doesn't have any in it, it should be added to the recipe.

Getting the base right is a much more difficult affair. We can't just add in carrot at the end because the base didn't have any in. I imagine we'll have to make a generic base and make do with it. At least all of the recipes will be using the same one so it should be a fairly fair test. Any suggestion would be gratefully received.

Hi Tim

Enjoy the recipes. You won't be disappointed with Dips Tikka - if you can find the ingredients. I've never seen the Kashmiri Masala paste in a store, I've only ever bought from Spices of India.

George - I agree with your points and I definitely thought the top 3 recipes could be served in any BIR in the land without complaint, with the other 2 being close behind. I don't see any reason for anyone to try to improve on these recipes, there is something for everyone.

For me, I was tempted to sit on the fence and give 9's to all 3 of Dip's, Kushi's and Blades. In the end, after lots of retasting between me and my wife, we decided Kushi had the edge. Previously to the test Dips had been my standard, now I'm not sure. I'll probably be making both again though.

It is very interesting having them side by side. If you try each one a week apart you would be happy every time and it would be tough to differentiate. George, I suggest for your own benefit you try doing them all together, I'll be happy to add your results to the spreadsheet if you like, or you can just pick your favourite. Im sure we'd all be interested to hear your thoughts.

Wow, that's my king of dinner!

As Razor said, you can cook the bhajis anytime during the day and leave them at room temperature. When you want them just put them in the oil for a cuople of minutes and they are ready to eat. Don't have the oil too hot or they will blacken very quickly. Too cool is better than too hot.