This was really my first go at CA's seekh kebab but thought i'd post the meal as a whole.

So I started with my take on CA's Seekh Kebab. As I hadn't really prepared to do it I used what I had to hand but also made some deliberate changes to test the rusk theory for Jerry and Razor.

Ingredients:

1 tsp Garlic & Ginger Paste
1 tbsp Ground Cake Rusk
1 Enchilon Shallot finely chopped
1 tbsp Corriander Leaf
1/2 tsp Lemon Juice
1 tsp Mint Jelly
1 tsp Fenugreek ground
1/2 tbsp Pataks Rogan Josh Paste
1 tsp Garam Masala
1/2 tsp Tandoori Masala
1/4 tsp Chilli Powder
1 small red chilli.

I left out the egg as it makes the mix lighter but you can't play with the mince once you have it cooking. The sugar was also left out as the Cake Rusk is sweet and the Jelly is also sweet.

Threw the lot into a bowl with what was going to be 400g of mince lamb but decided that 100g left over was pointless so used it all.  ;D

It was then allowed to mature a while before being separated into 75g balls which were rolled into a sausage shape then in the fridge to set a little. Once ready to cook I simply put them in a pre heated grill turning once browned.







Next on the list was the Mushroom Bhaji of which we've had alot of since I found a really good recipe online and twisted it slightly. I halved the following recipe:

Ingredients:

1 Onion med-large finely chopped
2 tsp Garlic & Ginger Paste
1/2 tsp Turmeric
1/2 tsp Chilli Powder
1 tsp Cumin
1 tsp Corriander Ground
1/4 tsp Salt
1 tbls Tomato Puree
8 Ounce Button Mushroom quartered.

Heat enough ghee to fry the onion till golden add the Garlic & Ginger and stir through. Add the spices and cook for 2 mins, followed by the mushrooms and Tomato Puree. Stir well to coat and put the lid on stirring occasionally. Cook until most of the water has gone.





I then made up some mint sauce based on one of the recipes on here (sorry i'll edit the links in later).

This was made:

1 tsp Sugar
1 tsp Mint Jelly
1 tbls Boiling Water
200ml Yoghurt

After dissolving the sugar and jelly in the water, I added the yoghurt and stirred through. It was a little sweet for more liking so next time i'll just add the jelly or add sugar to regular mint sauce.




Clean plates were had all round and if you haven't tried CA's version of the Seekh Kebab then you jolly well should, it was divine.

I've been on a quest the past few months, to find the perfect Onion Bhaji recipe. This has lead me all over the internet and to sites around the world.

I am amazed at how hard it is to actually find something that resembles what is to be found in my local Indian restaurant.

Anyway, rather than send you to sleep with the individual discoveries I have made, i'd like to share instead, the recipe I have put together.

I'd be grateful for any opinions, hint or tips, that you think might help. Either way, I hope you enjoy my recipe.


Onion Bhaji Recipe
Axe Style

Ingredients

1/4 tsp Asafoetida
1/2 tsp Onion seeds
1/2 tsp Cumin seeds
1/2 tsp Black Mustard Seeds
1/2 tsp Chilli Powder
1/2 tsp Fenugreek
1/2 tsp Garlic & Ginger paste
1/2 tsp Fenugreek
3/4 tsp Fennel seeds
1 tsp Turmeric
1 tsp Baking Powder
1 tsp Lemon Juice
1 lge Spanish Onion
3 Green chillies, seeds removed, chopped finely
2 oz Gram Flour.
2 oz Rice Flour
Yoghurt

Method
Grind seeds in a pestle & mortar and mix with remaining dry spices and flour. Add garlic & ginger paste and lemon juice. Half and slice the onion thinly and mix through the flour and spice mix to coast the onion well. Leave to stand for 20 mins, this draws the moisture from the onion into the flour. Then add just enough yoghurt to hold the mix together, it should be very sticky and not loose like a batter.

Taking a spoonful of the mix at a time, drop into med-hot oil. Cook for a few minutes or until golden then carefully break the centre slightly with a fork and turn the bhaji and cook for several minutes more. Rest the bhaji on a paper towel to remove any excess oil.