Hi
Anyone got a recipe for ghobi bhaji?? I just love them
Cheers

Looks good value.  I thought at first you meant GBP 2-50 /each/, which seemed outrageous, but GBP 2-50 for eight plus tray is excellent.

** Phil.

Yeah Phil I bought two. They are easy to clean although the cap hinge could prove to be flimsy in heavy hands  ;D. But they are great value for the money. I fill the cups in order of spice to be added, so no mistakes are made (as yet 

Hi guys

I must confess that I found this recipe on the net

tbs = tablespoon; tsp = teaspoon

Ingredients

2 tbs oil
50g onion
1 tsp ginger (grated)*
1 tsp garlic (crushed)*
1 tsp green chilli (chopped)
1 tbs tomato puree
half tsp chilli powder
half tsp coriander powder
half tsp amchoor (mango) powder
quarter tsp turmeric
quarter tsp garam masala
quarter tsp ginger powder
quarter tsp salt
eighth tsp cumin powder
300ml base sauce
1 portion precooked chicken


* the ginger and garlic to be mixed together with a bit of oil to form a paste

Cooking Instructions

1. Heat oil in a wok/heavy pan and fry the onion, stirring regularly, for 2 min
2. Add the ginger and garlic paste, green chilli and cook, stirring, for 30 secs
3. Add the chilli powder, coriander, amchoor, turmeric, garam masala, cumin and ginger powder and stir for 1 min (adding base sauce to prevent drying out)
4. Add the tomato puree and chef spoon of base sauce stirring for 1 min (add more base sauce if required)
5. Add chicken, salt and chef spoon base sauce and cook for 3 min adding more base sauce to get desired consistency.

Being a bit of a chilli freak I never expected it to be hot as the 1 green chilli was to be de-seeded, which I didn't do. But as for the rest I stuck to the recipe. I used Kashmiri chilli powder. Also during the final stage of cooking I added 3 tbs of chick peas which I had in the fridge. I garnished it with fresh tomatoes as I didn't have any fresh coriander. I found this to be a medium dish, but a pleasant one also. Nice and tasty

Why not give it a try?

Have been looking at these 'click & locks' for a while as they are airtight and ideal for my collection of powders.

However, I have noticed that their capacity is stated in mls and not grams.

I usually by powders in 50, 100, 200 and 400g.

The question I ask does anyone know the part numbers of these containers so I could buy some, please?

cheers

Hi guys
Does anyone have a recipe for the above, please.
All I can tell you from the local menu is it's "lamb chops marinated in a a selected mixture of spices and stewed in a special sauce" That's as much as I know about it.
Would appreciate any help. Serving for one person. Just an afterthought could the curry base be used as the "special sauce"??
Cheers