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Serena51 said:Patch - howabout your curry recipes?
maltman said:Check this out
http://www.mendosa.com/chanadal.html
Sid, I was going to say the same about buying from Tesco. Perhaps we had a different brand as it only says to soak for 30 mins. It's been fine.. though I haven't used it that much as I seem to have loads left and the use by date is August this year.I bought a small sack of chana dhal from a large tesco superstore last year sometime but TBH it was such a chore having to soak it for hours
Patch's Lamb Madras Recipe
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800g Lamb (Leg) Steak
300ml Lamb Stock
2 onions (finely chopped - with some pieces left larger)
2 Teaspoons Ginger Puree (Quick Ginger)
2 Teaspoons Garlic Puree (Quick Garlic)
200g Butter (Ghee)
1 tsp Turmeric Powder
4 tsp Curry Powder
2 tsp Chilli Powder
2 tsp Garam Masala
1 Green Finger Chilli
1 Tin Chopped Toms
2 Tablespoons Tomato Puree
300ml Pureed Onion
Onion Puree: Can be done in a pan (boil chopped onions, drain and blend), or in the microwave. To microwave, chop onions and add a little water, microwave on HIGH for mins, stir and repeat until onions are very soft. Blend with a stck blender. Th eonion puree makes this dish.
Cook the onions in the butter gently and slowly until they turn a golden brown colour.
Add the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, to a little water to make apaste. Add to saucepan and stir in well and fry for a couple of minutes. This smells AWESOME.
Add the 800g Lamb and stir in well, browning the lamb.
Add the fresh chilli. (I remove the seeds and finely chop 1 green chillie).
Mix the Chopped Tomatoes, Tomato Puree, Onion Puree, together in a jug with the stock, pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 20 Minutes. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking.
Fresh Corriander to garnish is optional, and horrible. :twisted: (I hate fresh corriander...)
An onion bhaji recipe I found - but like the author says onions can be high in carbs so you may need to be careful. No nutritional info but it would be easy to work out yourselfThis is a very old thread but @yorkrambler's new post asks a very good question: is there a low carb batter for onion bhajis, aubergine fritters, fish etc?
Hi, thanks for replying, what are crushed pork crackles? Sorry to not knowCrushed pork crackles.. the dry ones with little to no fat could work as a kind of batter maybe?
Hi, Many thanks for this, have you tried this recipe with success? When I tried 'breaded' mushrooms using almond flour they did not come out crispy or crunchy, just coated. From what I have read psyllium husks help things bind and I cannot see how the could make things crispy? Prior to going LCHF, my onion bhajis consisted of red pepper and onion, gram flour and rice flour, garam masala and any other seasoning, bound with a mix of water and yogurt, and fried in oil. They tasted great and when freshly done were light and crispy. My problem is how to replace the flours as the oil is easily replaced with dripping which gives a crispier result than olive oil and the onion proportion lowered to 1/4 with the peppers taking up 3/4 of the veg mix, my spices were sugar free and the yogurt can be whole yogurt or omitted altogether. I love my korma which I have managed to make LCHF and chicken tikka bites (LCHF) and bhaji/pakora if only I could master them!?An onion bhaji recipe I found - but like the author says onions can be high in carbs so you may need to be careful. No nutritional info but it would be easy to work out yourself
Hey are like pork scratchings but without the fat layer.. they are more like quavers light and fluffy and a bit dry but made from puffed up pig skin.Hi, thanks for replying, what are crushed pork crackles? Sorry to not know![]()
I haven't tried them just found the recipe for youHi, Many thanks for this, have you tried this recipe with success? When I tried 'breaded' mushrooms using almond flour they did not come out crispy or crunchy, just coated. From what I have read psyllium husks help things bind and I cannot see how the could make things crispy? Prior to going LCHF, my onion bhajis consisted of red pepper and onion, gram flour and rice flour, garam masala and any other seasoning, bound with a mix of water and yogurt, and fried in oil. They tasted great and when freshly done were light and crispy. My problem is how to replace the flours as the oil is easily replaced with dripping which gives a crispier result than olive oil and the onion proportion lowered to 1/4 with the peppers taking up 3/4 of the veg mix, my spices were sugar free and the yogurt can be whole yogurt or omitted altogether. I love my korma which I have managed to make LCHF and chicken tikka bites (LCHF) and bhaji/pakora if only I could master them!?
they look great! how do I get/make/try some?Hey are like pork scratchings but without the fat layer.. they are more like quavers light and fluffy and a bit dry but made from puffed up pig skin.
They look like thView attachment 25551 is
Hi it looks great thank you, I just need to work out where to get pork rind from but will have a go once I get some thank youThere are some coatings on the www.dietdoctor.com website (along with a huge number of other recipes) that might be adjustable for an onion bhaji. But I haven't experimented myself...
https://www.dietdoctor.com/recipes/crunchy-keto-chicken-drumsticks-coleslaw
There is also a courgette chip coating that I can't find at the mo.