Quote from: Razor on November 06, 2011, 11:40 AM
Hi CA,

I have already asked this question in your spiced oil thread but I think you may have missed it.  Do you still produce and use your spiced oil and if so, have you developed it any further?  Also, do you really notice the difference when you've used your spiced oil instead of plain?

I often reclaim a few tbsn's of oil from out of my finished dishes, especially when I've used my own base, and it really does smell and taste great, however, I can't really say that it has any influence on the finished dish, and if it does, it is so subtle.

Apologies for going slightly off topic, but I do think that it is a relevant question, especially if the answer provides members with an (approved by your good self) alternative ingredient to make your excellent curries.

Ray

I haven't experimented with spiced oil yet - I just used bhaji oil to start my curries off
Would there be a huge difference?

Cheers

Quote from: Cory Ander on November 06, 2011, 10:18 AM

Quote from: mak on November 05, 2011, 02:35 PM
I'm going to do another one tonight as the last was delicious 

That looks brilliant Mac!

Glad you tried it and liked it 

Cheers mate - Here's the one from last night and it was just as nice!
Added a tomato to it though

I'm going to do another one tonight as the last was delicious 

Here's my last effort...

Hi all, I posted this in the wrong section last time so here goes.. 

I'm looking for a Handi Gosht recipe as I want to get into cooking with Lamb.
I have had a look around the site but cannot see anything.

Has anyone got a recipe anywhere?

Thanks in advance,

Mak

...and here is my pic of the finished Bhuna.






Very nice it was too

Gonna try this with chicken soon as well

Regards

That looks great Mark - well done

I'm gonna give this a go tomorrow night 

Cheers CK

Hi all, I'm looking for a decent Handi Gosht recipe as I want to get into cooking with Lamb and remember I had this a few years ago and loved it.
I have had a look around the site but cannot see anything.

Has anyone got a recipe anywhere?

Thanks in advance,

Mak

Quote from: chriswg on October 10, 2010, 10:02 AM
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

Are these the same thing Chris ?

http://www.ebay.co.uk/itm/Aniseed-whole-seeds-spice-150g-1-99-TheSpiceworks-/350461034646?pt=UK_Home_Garden_Food_SM&hash=item51991b0096#ht_2909wt_905

Free shipping as well

Cheers

Quote from: Unclefrank on June 13, 2011, 10:27 AM
I dont change my oil for around 3-4 months but i do use the oil (3-4 times a week) for cooking curries  and bhajis etc with as well and i dont filter it either i just leave it in my wok with a lid on and use when i need it. As phil says above i do get the "bits" out but i dont get all of them out they add flavour to the oil.
The oil should be a greenish colour (so dont be alarmed by it).
If i have burgers or steak for tea i use the bhaji oil for the onions so the more you use the oil the more flavour you are adding, DONT cook chips in it, once potatoes are cooked in the oil it is tainted so throw away and use fresh vegetable oil. I do par boil potatoes and then put in a saeperate bowl and add a TBSP of the bhaji oil to them and place in the oven.
Hope that helps, anymore questions please feel free to ask away.

That's great advice mate. I was unsure about the 'life' of oil but if you can reuse it as many times as that then I am well happy


Cheers

Quote from: Unclefrank on June 13, 2011, 12:02 AM
Hi mak if you have already cooked chips in the fryer dont forget to change the oil, it will "taint" the flaour of the bhajis.

Ah ok will do cheers.

How many times would you use the same oil (from fresh) for Bhajis/Pakoras UF ?

Thanks