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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: chewytikka on January 20, 2011, 12:31 AM

Title: Zeera Restaurant Madras
Post by: chewytikka on January 20, 2011, 12:31 AM
Hi All
The Classic Madras, recipe and technique, still made the way it should be, at one of my local restaurants. Hope its of interest to all you curry fans ;D
http://Bir-recipes.Org.Uk/CR0/ChewyTikka/Zeera-Restaurant-Madras.pdf (http://Bir-recipes.Org.Uk/CR0/ChewyTikka/Zeera-Restaurant-Madras.pdf)



Chewy
Title: Re: Zeera Restaurant Madras
Post by: Cory Ander on January 20, 2011, 02:04 AM
Hi Chewy and thanks for sharing your info.  8)

Stew/Admin,

Please can we sort out the forum so that pdf files (and other attachments) can be posted either directly on this forum (as used to be the case via the "attach" function) or via the cr0 web hosting site (which only appears to accept graphics files currently).

I feel that posting links to (yet more) third party servers is highly undesirable (regarding copyright protection, management of this forums content, etc).
Title: Re: Zeera Restaurant Madras
Post by: Cory Ander on January 20, 2011, 02:37 AM
Hi Chewy,

Hopefully Stew/Admin will sort out the "attach" function so that you can attach your pdf file here (or sort out the cr0 host so that it also accepts pdf files).

Meanwhile, I've lifted the text from your document and posted it here (I hope you don't mind):

Zeera Restaurant Madras

To make a madras you will need 4 tablespoons of vegetable oil, 1teaspoon of blended garlic and ginger paste, 1 tablespoon of tomato pure? mixed with water ,1 teaspoon of mixed powder and 1 heaped tablespoon of kashmiri chilli powder, a pinch of fresh chopped coriander, a splash of lemon juice, a dash of worcestershire sauce and a pinch of salt. Now add the pre-cooked chicken or meat and mix it well. add base gravy and cook through on medium/high heat.

Tip - High heat. is the secret of a good madras, the heat brings out the distinct flavour of the Kashmiri chilli powder


Ingredients:

The Classic Madras ingredients
4 tablespoons of vegetable oil.
1 teaspoon of blended garlic and ginger paste.
4 tablespoons of tomato pure? mixed with water.
1 teaspoon of mixed powder.
1 heaped tablespoon of kashmiri chilli powder.
A pinch of fresh chopped coriander.
A splash of lemon juice.
A dash of worcestershire sauce.
A pinch of salt.
A portion of base curry sauce.
A portion of pre-cooked chicken or meat.

Method:

Four tablespoons of vegetable oil
One teaspoon of blended garlic and ginger paste,
One Chefs spoon of Tomato Pure?, mixed with water
One teaspoon of mixed powder
One heaped tablespoon of kashmiri Chilli
A sprinkle of coriander leaf, pinch of salt, a splash of lemon juice and a dash of worcestershire sauce
Time elapsed 30secs on high heat
One Chefs spoon of curry base, stir well and turn heat low
Time elapsed 1 minute
Add pre cooked meat
Add One Portion of curry base, stir well and turn heat high
Stir well and turn heat to medium
Time elapsed 2 minutes
Continue to stir well and heat the meat through, on a medium heat
Time elapsed 4 minutes
Total Time elapsed 4 minutes 30 secs

Cooking Technique

Controlling high heat. is the secret of a good Madras, the heat brings out the distinct flavour of the Kashmiri chilli powder.
To achieve this with a domestic hob, cover with a lid and turn it up to the highest flame for the last 30 seconds of cooking..
The oil will completely separate and you will have an authentic tasting BIR Madras.
Title: Re: Zeera Restaurant Madras
Post by: solarsplace on January 20, 2011, 09:30 AM
Hi

Thank you for posting this recipe. This will be next on my list to try.

Interestingly, quite a large amount of tomato puree used (many here claim adamantly that there should be no tomato puree in a Madras) and the inclusion of Worcestershire sauce?

Thanks
Title: Re: Zeera Restaurant Madras
Post by: Peripatetic Phil on January 20, 2011, 10:00 AM
Interestingly, quite a large amount of tomato puree used (many here claim adamantly that there should be no tomato puree in a Madras) and the inclusion of Worcestershire sauce?
Yes, I was surprised at the Worcestershire sauce, but then I remembered that the latter was reputedly based on a recipe brought back from India by one Captain Edwards, so perhaps its credentials are beyond dispute !

** Phil.
Title: Re: Zeera Restaurant Madras
Post by: Curry Barking Mad on January 20, 2011, 11:19 AM
I personally could not imagine a madras without tomate puree/paste,
and I have heard about Worcestershire sauce used in a madras but I've never seen it used in the kitchens I've been into, no doubt when I have added it to a madras it certainly does add a depth of flavour but not necessarily what I'm looking for.
Regards,
Mick
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on January 20, 2011, 12:15 PM
Hi CA
Thanks  for that! but you missed the technique page:-

Cooking Technique
Controlling high heat. is the secret of a good Madras, the heat brings out the distinct flavour of the Kashmiri chilli powder.
To achieve this with a domestic hob, cover with a lid and turn it up to the highest flame for the last 30 seconds of cooking..
The oil will completely separate and you will have an authentic tasting BIR Madras.

Hi Solarsplace
Worcestershire sauce is "old school" and has been omitted over the generations and replaced with too much bottled lemon juice.
The Tang in Madras = Tomato concentrate, lemon, tamarind.

Back in the day, when I was taught this, Worcestershire sauce was just the Tamarind
substitute and was readily available, the lemon was a wedge of fresh lemon, off the salad counter.
If you try it, I recommend only a dash i.e. three or four drops, because it can be overpowering.

chewy
Title: Re: Zeera Restaurant Madras
Post by: solarsplace on January 20, 2011, 12:32 PM
Hi CA
Thanks  for that! but you missed the technique page:-

Cooking Technique
Controlling high heat. is the secret of a good Madras, the heat brings out the distinct flavour of the Kashmiri chilli powder.
To achieve this with a domestic hob, cover with a lid and turn it up to the highest flame for the last 30 seconds of cooking..
The oil will completely separate and you will have an authentic tasting BIR Madras.

Hi Solarsplace
Worcestershire sauce is "old school" and has been omitted over the generations and replaced with too much bottled lemon juice.
The Tang in Madras = Tomato concentrate, lemon, tamarind.

Back in the day, when I was taught this, Worcestershire sauce was just the Tamarind
substitute and was readily available, the lemon was a wedge of fresh lemon, off the salad counter.
If you try it, I recommend only a dash i.e. three or four drops, because it can be overpowering.

chewy

Hi

Really appreciate your post. This is great info :)

Many thanks
Title: Re: Zeera Restaurant Madras
Post by: gazman1976 on January 20, 2011, 04:05 PM
Very Interesting indeed
Title: Re: Zeera Restaurant Madras
Post by: JerryM on January 20, 2011, 04:34 PM
chewytikka,

love the pdf.

hope you don't mind but i'm really determined to crack vindaloo.

the question being - is vindaloo a madras plus chilli or is it a completely different dish. i guess it may be both to different chefs. any thoughts appreciated. 
Title: Re: Zeera Restaurant Madras
Post by: moonster on January 20, 2011, 07:54 PM
Hi chewytikka,

is the Zeera restraunt that you are referring to on ocean rd south shields?

if so it is a very good restraunt by all accounts

regards

alan ;D
Title: Re: Zeera Restaurant Madras
Post by: moonster on January 20, 2011, 08:07 PM
Hi chewytikka,

do you have a recipe for there mixpowder and currybase?

regards

Alan ;D
Title: Re: Zeera Restaurant Madras
Post by: joshallen2k on January 20, 2011, 10:20 PM
Quote
the question being - is vindaloo a madras plus chilli or is it a completely different dish. i guess it may be both to different chefs. any thoughts appreciated.

Jerry, when I make a Vindaloo, I usually make the following changes vs a Madras:

- Triple the extra hot chilli powder (usually from 1tsp to a tablespoon)
- Add a little chopped green chilli pepper
- Slightly less tom puree
- Splash of vinegar instead of a splash of lemon juice
- Precooked potato chunks
- I also add a little whole cumin to the spice frying stage

Curious to know if this similar to how other members approach a Vindaloo?

-- Josh
Title: Re: Zeera Restaurant Madras
Post by: gazman1976 on January 20, 2011, 11:25 PM
In scotland we don't have potato and only diff is extra chilli powder and green chillies doubled, well that's glasgow
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on January 21, 2011, 12:43 AM

the question being - is vindaloo a madras plus chilli or is it a completely different dish. i guess it may be both to different chefs. any thoughts appreciated.

Hi JerryM
Yes, its the upgrade to Madras, without the lemon and worcestershire,
just a double up on the chilli powder and a splash of white vinegar.
Again black pepper powder seems to have been lost in time, along with the lonely potato.

Similar to Roghan Josh starting off life as a Dopiaza then finished off with a
topping of flash fried Tomato, Onion and sugar.

Chewy
Title: Re: Zeera Restaurant Madras
Post by: emin-j on January 21, 2011, 04:12 PM
Excellent post chewytikka , thank you very much  ;)
Title: Re: Zeera Restaurant Madras
Post by: JerryM on January 21, 2011, 04:37 PM
josh, chewytikka,

many thanks for extra info - i'm still at the thinking stage so much appreciated - real good pointers.

i know exactly what i'm after but unsure how to get there. currently intend to try out what we know ie CA's (really liked it when i made it) and Dipuraja's vindaloo's (not made) followed by a look at the ashoka South Indian Garlic sauce (got potential).

black pepper, green chilli, extra cumin, less tom puree sit well.
Title: Re: Zeera Restaurant Madras
Post by: Tomdip on January 28, 2011, 10:11 PM
Made this tonight - had a curry-window of opportunity with the missus out for the evening.  Followed recipe as close as possible - except used Rajah Hot Madras instead of spice mix, and passata instead of puree.

Results - oooooowwww too hot for me!!! :)

My wimpy palate found it hard to pick out the subtler flavours over the chilli - however I manfully perservered and cleaned my plate (2 pints of milk helped!).

All in all very nice - though I will half the chilli next time and see if I can pick up the lemon & worcestershostocestoshire sauce

(http://img836.imageshack.us/img836/706/imagetnk.jpg)
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on February 01, 2011, 01:26 AM
Made this tonight - had a curry-window of opportunity with the missus out for the evening.  Followed recipe as close as possible - except used Rajah Hot Madras instead of spice mix, and passata instead of puree.

Results - oooooowwww too hot for me!!! :)

My wimpy palate found it hard to pick out the subtler flavours over the chilli - however I manfully perservered and cleaned my plate (2 pints of milk helped!).

All in all very nice - though I will half the chilli next time and see if I can pick up the lemon & worcestershostocestoshire sauce

Tomdip
Looks excellent!
A nice clean, fresh and light sauce, on what looks like a bed of Jeera rice.
I'd be happy to sit down to that dish any day, as it looks very much like my own cooking
except it's a couple of shades lighter in colour, which will be down to the passata, instead of puree.
Did you use Kashmiri Chilli Powder?
I love the stuff, adds great flavour and colour to the dish.

This restaurant just uses the famous five for their spice mix:-
1 part Basic Curry powder
2 parts Turmeric powder
1 part  Coriander powder
1 part Cumin powder
Half part Garam Masala powder
 

Chewy
Title: Re: Zeera Restaurant Madras
Post by: solarsplace on February 01, 2011, 09:56 AM
Hi CT

Thanks again for posting the Madras recipe and your tips on the Vindaloo, which I plan to try ASAP.

Made the Madras a number of times now, and my personal quest for the perfect Madras has been satisfied.

For me, I can't actually taste the Worcestershire sauce, but notice something missing when it is not there!

As usual here are some pics:

(http://www.curry-recipes.co.uk/imagehost/pics/361ea2e210598dd3632b6aae2e8f6578.jpg) (http://www.curry-recipes.co.uk/imagehost/#361ea2e210598dd3632b6aae2e8f6578.jpg)

In case anyone is wondering where there are two dishes, they are both cooked with the Taz base & mix, however one is the reduction method and one is the fry - cannot remember which way around now though. This is in relation to the "Madras 2011" project that is happening over here: http://www.curry-recipes.co.uk/curry/index.php?topic=5378.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5378.0)

EDIT: I think the one on the right is the fry as it looks to be more oily.

Regards
Title: Re: Zeera Restaurant Madras
Post by: Curry Barking Mad on February 01, 2011, 10:06 AM
Hi solarsplace,
Either way they both look superb,
Regards,
Mick
Title: Re: Zeera Restaurant Madras
Post by: solarsplace on February 01, 2011, 10:08 AM
Hi solarsplace,
Either way they both look superb,
Regards,
Mick

Many thanks for the nice words Mick :)

Regards
Title: Re: Zeera Restaurant Madras
Post by: Willyeckerslike on February 01, 2011, 10:45 AM
Hi,

Going to have a go at this later but cannot find any kashmiri chilli powder in the local asian supermarket (more Oriental than Indian) I have some "ordinary" hot chilli powder, will this be an ok substitute or should I halve the amount?

cheer

Will

ps them fotos look great Solarspace ;)
Title: Re: Zeera Restaurant Madras
Post by: solarsplace on February 01, 2011, 10:54 AM
Hi,

Going to have a go at this later but cannot find any kashmiri chilli powder in the local asian supermarket (more Oriental than Indian) I have some "ordinary" hot chilli powder, will this be an ok substitute or should I halve the amount?

cheer

Will

ps them fotos look great Solarspace ;)

Hi

With reference to: http://www.curry-recipes.co.uk/curry/index.php?topic=5378.msg53309#msg53309 (http://www.curry-recipes.co.uk/curry/index.php?topic=5378.msg53309#msg53309)

The Kashmiri chilli powder is much milder than your chilli powder, so probably best to just use around 2 x teaspoons for a Madras! and see how it turns out.

Thanks for the kind words BTW.

Regards
Title: Re: Zeera Restaurant Madras
Post by: PaulP on February 01, 2011, 11:00 AM
Hi SP, piccies look great.

Can you just confirm you used Taz base, Taz mix powder and 4 tablespoons of diluted tom puree? Also how did the taste compare between the fry started dish and the reduction technique dish?

Thanks,

Paul
Title: Re: Zeera Restaurant Madras
Post by: solarsplace on February 01, 2011, 11:12 AM
Hi SP, piccies look great.

Can you just confirm you used Taz base, Taz mix powder and 4 tablespoons of diluted tom puree? Also how did the taste compare between the fry started dish and the reduction technique dish?

Thanks,

Paul

Hi Paul

All above confirmed as used. Hopefully I did everything as specified by the original recipe authors.

Please see here for initial comparison: http://www.curry-recipes.co.uk/curry/index.php?topic=5378.msg53298#msg53298 (http://www.curry-recipes.co.uk/curry/index.php?topic=5378.msg53298#msg53298)

Would have posted pics sooner, but the cr0 image host was down for quite a while :(

Thanks again for the kind words on the pics.

Regards
Title: Re: Zeera Restaurant Madras
Post by: JerryM on February 01, 2011, 07:03 PM
solarsplace,

really love the pics too - you've clearly got the knack of it.
Title: Re: Zeera Restaurant Madras
Post by: Tomdip on February 01, 2011, 11:48 PM
Tomdip
Looks excellent!
A nice clean, fresh and light sauce, on what looks like a bed of Jeera rice.
I'd be happy to sit down to that dish any day, as it looks very much like my own cooking
except it's a couple of shades lighter in colour, which will be down to the passata, instead of puree.
Did you use Kashmiri Chilli Powder?
I love the stuff, adds great flavour and colour to the dish.


Chewy,

Thanks for kind words - I loved the PDF & recipe - really clear and made me want to cook it straight away.   I thought that Deggi and Kashmiri Mirch were one and the same - I now know differently!  ;D  Next time I will follow recipe properly with the spice mix and puree. 

The rice has cumin and black onion - not traditional maybe but I just love their flavour.

FAO: Solarsplace - your pic and curries look absolutley spot on!
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on February 03, 2011, 01:48 AM
Hi CT

Thanks again for posting the Madras recipe and your tips on the Vindaloo, which I plan to try ASAP.

Made the Madras a number of times now, and my personal quest for the perfect Madras has been satisfied.

For me, I can't actually taste the Worcestershire sauce, but notice something missing when it is not there!


Hi Solarsplace

They look magic! great colour!
Pleased the PDF has helped you on your quest.


Chewy
Title: Re: Zeera Restaurant Madras
Post by: 976bar on February 03, 2011, 07:55 AM
hope you don't mind but i'm really determined to crack vindaloo.

the question being - is vindaloo a madras plus chilli or is it a completely different dish. i guess it may be both to different chefs. any thoughts appreciated.
[/quote]

Hi Jerry,

I've always believed Vindaloo to be cooked with vinegar and more chili, whereas madras uses lemon juice.

When I cook Vindaloo it certainly has vinegar which gives it a distinctly different flavour to madras. Hope this helps :)
Title: Re: Zeera Restaurant Madras
Post by: 976bar on February 03, 2011, 07:59 AM
Quote
the question being - is vindaloo a madras plus chilli or is it a completely different dish. i guess it may be both to different chefs. any thoughts appreciated.

Jerry, when I make a Vindaloo, I usually make the following changes vs a Madras:

- Triple the extra hot chilli powder (usually from 1tsp to a tablespoon)
- Add a little chopped green chilli pepper
- Slightly less tom puree
- Splash of vinegar instead of a splash of lemon juice
- Precooked potato chunks
- I also add a little whole cumin to the spice frying stage

Curious to know if this similar to how other members approach a Vindaloo?

-- Josh

Hi Josh,

I just also replied to Jerry without reading the whole thread. (That'll teach me), but yes I totally agree with you're method for a Vindaloo, that's exactly how I make it, although I have never added green chili before, but will give this a try next time round. Thanks for the advice :)
Title: Re: Zeera Restaurant Madras
Post by: 976bar on February 03, 2011, 08:05 AM
This restaurant just uses the famous five for their spice mix:-
1 part Basic Curry powder
2 parts Turmeric powder
1 part  Coriander powder
1 part Cumin powder
Half part Garam Masala powder
 

Chewy
[/quote]

Famous Five? Sounds like an Enid Blyton novel!!  ;D
Title: Re: Zeera Restaurant Madras
Post by: parker21 on February 03, 2011, 03:40 PM
famous 5 what about paprika and the no.1 CHILLI POWDER! lol
regards
gary

ps my local  Mouchak uses
6pt curry
4pt turmeric
2pt coriander
1pt cummin
1pt chilli powder

for vindaloo yes vinegar/at least 3 times more chilli and just before the end 1tsp butter ghee before the final corainder sprinkle ;)

i know jerry likes the mix and it its from the chefs mouth! ;D
Title: Re: Zeera Restaurant Madras
Post by: JerryM on February 04, 2011, 06:21 PM
solarsplace,

the vinegar was my no 1 target to resolve - i asked the chef at my local TA (Bangladeshi) - i am 100% confident on his reply - vinegar is/has never been used.

ps i'll post up the questions i have on my mind in the vindaloo post along with 1st draft recipe.
Title: Re: Zeera Restaurant Madras
Post by: 976bar on February 06, 2011, 08:00 AM
I made the Taz base last week and what a lovely base it is. I made a Chicken Korma, my daughter won't buy from a takeaway now as she say's they are never as good as mine. Many thanks to CA for the recipe :)

I also made  a CTM which the kids enjoyed, but the favourite dish last week was the Garlic Chilli Chicken, which was superb.

Anyhow's, I made this madras last night using the Taz base.

I tried it in the pan without any Worcester sauce and it lacked something, so I added 4 drops of worcester sauce which gave it something but I found it still lacked something, so I added 1 tsp of Rajah Madras hot curry powder, which did it for me.

I think that 1 tbsp tomato puree is too much so will try a desert spoon (10ml) next time, but I did think the 1 tbsp of Kashmiri Chilli Powder did give it the right heat element :)

Here's a few pictures of the base sauce in it's process and the Madras :)

(http://www.curry-recipes.co.uk/imagehost/pics/4d0f71fa3da628704553df412b7b35be.JPG) (http://www.curry-recipes.co.uk/imagehost/#4d0f71fa3da628704553df412b7b35be.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/12543fc2edea9c6ea588b5ded72f214e.JPG) (http://www.curry-recipes.co.uk/imagehost/#12543fc2edea9c6ea588b5ded72f214e.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/d2f928f2272118c70be50e8ef62e4b88.JPG) (http://www.curry-recipes.co.uk/imagehost/#d2f928f2272118c70be50e8ef62e4b88.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/15371a0011d36d223305aaf17c54e0dc.JPG) (http://www.curry-recipes.co.uk/imagehost/#15371a0011d36d223305aaf17c54e0dc.JPG)

(http://www.curry-recipes.co.uk/imagehost/pics/1edd8d3330ae4529764084e751f964e9.JPG) (http://www.curry-recipes.co.uk/imagehost/#1edd8d3330ae4529764084e751f964e9.JPG)
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on February 06, 2011, 01:32 PM
976bar
That definitely  looks like a good TA Madras! :)

parker21
Paprika and Chilli aswell,
that would be the Magnificent Seven then!

I'll have to tell the Owner/Chef the error of his ways

chewytikka
Title: Re: Zeera Restaurant Madras
Post by: emin-j on February 06, 2011, 10:38 PM
Blimey , watch out BP don't build an Oil Rig in your house  ;)
Title: Re: Zeera Restaurant Madras
Post by: Razor on August 16, 2011, 05:07 PM
Hi Chewy,

I'm gonna give this one another try tonight.  I have made it previously but I think I over done it with the tom puree and worcsestershire sauce so, if you don't mind, just a couple of questions mate;

1) How much water should I use to mix with the 1 tbs of tom puree, assuming that my tube of double concentrate is ok to use?

2) Is this recipe intended to be used with your base gravy, and if so, roughly how much?  I have them portioned up in 350ml batches.

Thanks for your help in advance.

Ray :)
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on August 16, 2011, 06:16 PM
Hi Chewy,

I'm gonna give this one another try tonight.  I have made it previously but I think I over done it with the tom puree and worcsestershire sauce so, if you don't mind, just a couple of questions mate;

1) How much water should I use to mix with the 1 tbs of tom puree, assuming that my tube of double concentrate is ok to use?

2) Is this recipe intended to be used with your base gravy, and if so, roughly how much?  I have them portioned up in 350ml batches.

Thanks for your help in advance.

Ray :)
Hi Ray
The Zeera.pdf and my Madras Video Recipe are roughly one in the same.
1. To be exact I've just mixed some tomato puree, with my new measuring spoons!
2 tbs of water to 1tbs of tomato puree.
My base O.K. if not it will work with any mild onion gravy. A portion for me, is 2 ladles, 300ml.
Just a dash of worcestershire, 4-6 drops.
Shock Horror, I ran out of Kashmiri Chilli Powder and went to four of my local shops
and nobody had any. I'll have to make do with Degghi Mirch, but its not quite the same. bummer.
cheers Chewy.
Title: Re: Zeera Restaurant Madras
Post by: Razor on August 16, 2011, 06:34 PM
Many thanks Chewy.

Just nipped out whilst you were replying to get my Kashmiri Mirch.  Finally got it at the 3rd attempt.  Strange because is has always been readily available before.  Maybe everyone is giving the Zeera Madras recipe a go at the same time? ;D

I'll let you know how I get on later this evening.

Ray :)
Title: Re: Zeera Restaurant Madras
Post by: 976bar on August 16, 2011, 07:00 PM
I made this recipe several months ago, and I have to say it is superb, one of the best Madras's I've ever made :)
Title: Re: Zeera Restaurant Madras
Post by: Razor on August 16, 2011, 07:44 PM
Hi 976,

I'm just letting it rest for a moment as I type.  Early indications tell me that's its defo a Madras!

I completely cocked up my first effort and burned all the spices, something I haven't done in at least 4 years lol.

Update to follow.

Ray :)
Title: Re: Zeera Restaurant Madras
Post by: 976bar on August 16, 2011, 08:06 PM
Looking forward to it Razor :)
Title: Re: Zeera Restaurant Madras
Post by: Razor on August 16, 2011, 09:02 PM
Hi guy's,

I have just finished the Zeera Madras, and it was very nice indeed.  It had the heat, and that certain tangy taste that the madras is known for.

I still need a bit of practice with this one though.  It wasn't quite as oily as I'm used to and it was slightly thicker too.  The Worcestershire sauce adds something to it, there's no doubt about that but I really want to have a go at using tamarind, just to see the difference.

It still not quite as nice as my local TA madras but that's almost certainly down to me more than the recipe.  My local TA madras has the heat, the tangy taste which I'm convinced is actually tamarind.  It almost has a 'mulligatawny taste to it, which also uses tamarind.

Very nice madras Chewy, thanks for posting.

Ray :)
Title: Re: Zeera Restaurant Madras
Post by: JerryM on August 18, 2011, 11:55 AM
the tangy taste which I'm convinced is actually tamarind

for me tamarind is a key ingredient. getting the amount right is the difficult bit as it has to be subtle - you would not know it was there. i'm warming to chewytikka's idea of putting it diluted with water into a squeeze bottle so i can try in a few dishes.
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on August 18, 2011, 03:03 PM
Hi Ray
Keep at it mate, you'll crack it.
Jerry
I'm using Maggie Tamerina sauce, its a really good blend, great on its own as a dip
or thinned and added to a curry.Well worth a try.
(http://Tamarind_sauce.jpg)
http://osem.co.uk/products/maggi-tamarina-sauce (http://osem.co.uk/products/maggi-tamarina-sauce)
Title: Re: Zeera Restaurant Madras
Post by: Stephen Lindsay on August 18, 2011, 08:43 PM
I'm making this at the weekend for sure
Title: Re: Zeera Restaurant Madras
Post by: JerryM on August 19, 2011, 08:41 AM
Chewytikka,

many thanks will get a bottle of maggi next. i've only used TRS (the blue container) which is very good but straight out the fridge difficult to use.
Title: Re: Zeera Restaurant Madras
Post by: solarsplace on August 19, 2011, 09:28 AM
Hi Chaps

Approx how much of this tamarind sauce would you add to a single portion?

Many thanks

Russ
Title: Re: Zeera Restaurant Madras
Post by: Ramirez on August 19, 2011, 10:56 AM
Chewytikka,

many thanks will get a bottle of maggi next. i've only used TRS (the blue container) which is very good but straight out the fridge difficult to use.

This stuff? Even when it isn't in the fridge it's diffiuclt to use - it's like tar.

(http://i1012.photobucket.com/albums/af247/Oynas/Rubbish/TRSTamarindPasteBig.gif)
Title: Re: Zeera Restaurant Madras
Post by: loveitspicy on August 19, 2011, 01:07 PM
mix 1 tsp with 2 tsp boiling water and keep stirring it around until a desired consistency

best, Rich
Title: Re: Zeera Restaurant Madras
Post by: martinvic on August 19, 2011, 01:15 PM
Looks a great recipe, one I'll definitely try soon.

As at the moment I do not have any Worcester Sauce or Tamarind, can I ask if Mango powder/Amchur is a possible alternative?

Or is it more just an alternative to Lemon juice?

Only asking because I have a so far unopened packet of Amchur and in truth not sure where to use it.  :-\

Cheers
Martin
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on August 19, 2011, 01:59 PM
Hi Chaps

Approx how much of this tamarind sauce would you add to a single portion?

Many thanks

Russ
Hi Malc
You only use a dash of worcestershire in this Madras, so try a 1tsp of Tamerina Sauce.
Martin
The sour Amchur powder would be interesting, but I'm not sure if it would help give that Madras flavour.
cheers Chewy
Title: Re: Zeera Restaurant Madras
Post by: martinvic on August 19, 2011, 02:57 PM
Cheers Chewy

I'll try and get some Worceseter Sauce and try it to spec first (as should be).

The reason I asked about using Amchur, is that I'm sure I've read it somewhere that it is used as an alternative to Tamarind as that tangy/sour flavour in some places. :-\

Martin
Title: Re: Zeera Restaurant Madras
Post by: JerryM on August 20, 2011, 09:05 AM
the tamarind does need to be a hint and i think it's around 2ml undiluted per 300ml portion.
Title: Re: Zeera Restaurant Madras
Post by: natterjak on March 12, 2012, 11:57 AM
Chewy, unless I misread the PDF, this recipe calls for the coriander to be added at the frying stage, before the base sauce is added. This seems unusual and different to your madras video recipe, so just wondering if it's significant or makes no difference, or indeed if it's just a typo?
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on March 12, 2012, 01:12 PM
Chewy, unless I misread the PDF, this recipe calls for the coriander to be added at the frying stage, before the base sauce is added. This seems unusual and different to your madras video recipe, so just wondering if it's significant or makes no difference, or indeed if it's just a typo?
HI NJ
Your right, this Chef and many others, add a pinch of chopped Coriander at this stage
it's more of a reflex when beginning the Tarka. Other Chef's may add a pinch of Methi Leaf instead, no hard and fast rules in this.
cheers Chewy :)
Title: Re: Zeera Restaurant Madras
Post by: natterjak on March 12, 2012, 01:29 PM
Thanks Chewy.  I had previously always thought of fresh coriander as something to be added towards the end of cooking, so just wondered if there was a materially different effect to be gained from adding them early (like the difference in taste from frying garam masala vs. sprinkling in at the end) but I see from your reply it's possibly fairly arbitrary.
Title: Re: Zeera Restaurant Madras
Post by: Salvador Dhali on March 13, 2012, 01:03 PM
Hi CA
Thanks  for that! but you missed the technique page:-

Cooking Technique
Controlling high heat. is the secret of a good Madras, the heat brings out the distinct flavour of the Kashmiri chilli powder.
To achieve this with a domestic hob, cover with a lid and turn it up to the highest flame for the last 30 seconds of cooking..
The oil will completely separate and you will have an authentic tasting BIR Madras.

Hi Solarsplace
Worcestershire sauce is "old school" and has been omitted over the generations and replaced with too much bottled lemon juice.
The Tang in Madras = Tomato concentrate, lemon, tamarind.

Back in the day, when I was taught this, Worcestershire sauce was just the Tamarind
substitute and was readily available, the lemon was a wedge of fresh lemon, off the salad counter.
If you try it, I recommend only a dash i.e. three or four drops, because it can be overpowering.

chewy

Just working my way through 'Prashad: Cooking With Indian Masters' (http://www.amazon.co.uk/exec/obidos/ASIN/8170230063/ref=ox_ya_os_product (http://www.amazon.co.uk/exec/obidos/ASIN/8170230063/ref=ox_ya_os_product)) and came across Worcestershire sauce in the recipes for a few Parsee (or Parsi) dishes - Kheema Sali (a spicy lamb mince topped with sali, or straw potatoes), and the Parsi national dish, the lavishly complex Dhansak. Both call for 2tbsp of Worcestershire sauce.

What's good enough for the Masters is good enough for me...

 
Title: Re: Zeera Restaurant Madras
Post by: chillipopper on March 25, 2012, 03:56 AM
hi Chewy,
Just made this madras sauce with yer own base, with excellent results  :)
i used as high heat as possible for the initial frying of gng , tom paste and spices, (mucho spattering),
Didn't add any meat, just cooked the sauce out, (trying veggie recipies for the mrs)
Used about 500ml of base in all, must say this is a realy tasty madras sauce  :)
Title: Re: Zeera Restaurant Madras
Post by: haldi on March 25, 2012, 07:40 AM
I made this too
It was very good
I know it's definitely wrong to do this, but I tried some leftovers, after a week in the fridge
It had improved, beyond all recognition
Absolutely amazing
I think there is something very "old" in most of the BIR's round here
Because that's a flavour I'm chasing!!
Title: Re: Zeera Restaurant Madras
Post by: Salvador Dhali on March 25, 2012, 09:35 AM
I made this too
It was very good
I know it's definitely wrong to do this, but I tried some leftovers, after a week in the fridge
It had improved, beyond all recognition
Absolutely amazing
I think there is something very "old" in most of the BIR's round here
Because that's a flavour I'm chasing!!

I'm very much with you on that, haldi - although I must admit to not having pushed it to a week!

Usually it's the next morning or night, and sometimes the day after, but always, always, the flavours have intensified, and sometimes unbelievably so.

Last week I was in heaven, as the result of an experiment using some of CBM's onion paste (p. 20 of his book) in a Chewytikka Madras took me straight back to Glasgow in the early 80s. It was the most incredibly intense curry I have ever made, and had sooo much depth. The waves of flavour layers just kept coming and coming.

Don't get me wrong - it had been good on the night, but the next day it literally blew me away.

There's obviously some science going on here, but I have no idea what it is.

I like it though!
Title: Re: Zeera Restaurant Madras
Post by: ELW on March 25, 2012, 11:35 AM
agreed, there's definitely some strange things going regarding the bir taste. The "Glasgow taste" comes right out of nowhere & seems to start as the dish cools. I'm still not 100% settled on what exactly is going on & whether the cooking of the garlic plays a bigger part than I thought. Adding a duff curry back to a pan with another small touch of GG/spice always hits the mark 2nd time around for me

The Ashoka Banjarra paste, although a pain in the a**e to make, adds even more weirdness when a dish is cooked correctly, I can't recommend any higher

ELW
Title: Re: Zeera Restaurant Madras
Post by: Stephen Lindsay on March 25, 2012, 03:48 PM
I can't agree more - the Ashoka bunjarra, and indeed the Ashoka posts would be on my desert island recipes.
Title: Re: Zeera Restaurant Madras
Post by: Salvador Dhali on March 25, 2012, 05:26 PM
I can't agree more - the Ashoka bunjarra, and indeed the Ashoka posts would be on my desert island recipes.

In full agreement there. I've now made both the Ashoka bunjara and CBM's. Both are excellent, though for me the extra spicing in CBM's just edges it.

Both pastes are similar, except there's tandoori masala in CBM's and no tomato. (As the curries I add the paste to already contain a good chef spoon of diluted tomato puree, I don't feel the need to add any more.)

I'm not sure if CBM has posted his here, as I got the recipe from his book, but the Ashoka recipe is here for those that haven't come across it yet: http://www.curry-recipes.co.uk/curry/index.php?topic=3921.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3921.0)

My plan (whenever possible) from now is to try to make my main dish curries a day in advance and incorporate bunjara paste.

It may not be the way that BIRs do it, but the results are so amazing that I'm going to find it hard to go back to (relative) blandsville.

A word of caution about making good bunjara paste. It's a right bastard to get right, and never takes less than an hour to make it properly. Do not, under any circumstances, use a hefty copper-bottomed pan (or any thick-based, heat-retentive pan) when caramelising those onions. They WILL burn! You need a pan that dumps heat the INSTANT you take it off the hob/burner.

On Friday I ruined a batch in this way. The onions were beautifully caramelised, I took the pan off the heat, went to answer the front door, and when I returned two minutes later I was greeted by a blackened mess in the pan, which had continued to cook the onions in the residual heat.

Once those onions reach the right level of caramelisation, you have mere seconds to play with!
Title: Re: Zeera Restaurant Madras
Post by: curryhell on March 25, 2012, 06:37 PM
 :'( :'(  I bet this was accompanied by a few chef Gordon Ramsay terms ;D.  Very sound advice indeed and a lesson hard learnt >:(
Title: Re: Zeera Restaurant Madras
Post by: haldi on March 25, 2012, 06:48 PM
Last week I was in heaven, as the result of an experiment using some of CBM's onion paste (p. 20 of his book) in a Chewytikka Madras took me straight back to Glasgow in the early 80s.There's obviously some science going on here, but I have no idea what it is.
I've got the pdf book, but not tried that
I can only do this curry cooking, at the weekends
I'll definitely try this but it will have to wait, until next week end
,
BTW the week old curry was vegetables
I wouldn't try meat
I had food poisoning from eggs, three years ago

Absolute misery for days
Title: Re: Zeera Restaurant Madras
Post by: ELW on March 25, 2012, 06:52 PM
On the subject of madras, my local's version(same as chewtikka's), has a hint of sourness down to the lemon, a day old the sourness has gone & it smells of lemon & tastes more like lemon flavouring. The tomato tastes more tangy also, very odd  ???
When the taste magically appears, I can't help but swagger about the kitchen a bit, anybody comes in I'll point to it & say "taste that" out of the corner of my mouth. It's quite an achievement  ;D

Got a flambe yesterday up there with chriswg, nearly singed the coving & downlighter, lots of swearing  :). I'd be more comfortable dealing with a chip pan fire!
Title: Re: Zeera Restaurant Madras
Post by: natterjak on April 07, 2012, 08:01 PM
Hi Ray
Keep at it mate, you'll crack it.
Jerry
I'm using Maggie Tamerina sauce, its a really good blend, great on its own as a dip
or thinned and added to a curry.Well worth a try.
(http://Tamarind_sauce.jpg)
http://osem.co.uk/products/maggi-tamarina-sauce (http://osem.co.uk/products/maggi-tamarina-sauce)

Hi CT. Thanks for putting me onto Tamarina - I used a tbs of it in CH's North Indian Special tonight and it provided a delicious counterbalance to the mango chutney in that recipe. Having tasted some on its own it's like an Indian version of HP sauce, which is not a bad thing at all :) will look to use it in some other recipes.
Title: Re: Zeera Restaurant Madras
Post by: Edwin Catflap on September 11, 2014, 11:43 AM
Hi Chewy

I've lost my copy of the pdf, is it still available?

Cheers

Ed
Title: Re: Zeera Restaurant Madras
Post by: Onions on September 11, 2014, 11:50 AM
Yeah me too CT
Title: Re: Zeera Restaurant Madras
Post by: Peripatetic Phil on September 11, 2014, 12:35 PM
Just moving it to BIR-Ebooks.Co.Uk; update as soon as complete. Now there :

        http://bir-ebooks.co.uk/CR0/ChewyTikka/Zeera-Restaurant-Madras.pdf (http://bir-ebooks.co.uk/CR0/ChewyTikka/Zeera-Restaurant-Madras.pdf)

** Phil.
Title: Re: Zeera Restaurant Madras
Post by: Onions on September 11, 2014, 12:42 PM
Thanks VERY much!
Title: Re: Zeera Restaurant Madras
Post by: Peripatetic Phil on September 11, 2014, 12:44 PM
One aims to please :)
** Phil.
Title: Re: Zeera Restaurant Madras
Post by: littlechilie on September 11, 2014, 01:06 PM
Thanks so much CT for this kind information, I had missed this one but have now printed it out and must say it looked like a cracking recipie for success! I'm also most greatfull for adding the method for cooking, this is a key point I have use in the past for getting the oil to rise.
Hope to replicate this soon.
Also thanks Phil.
Thank you. ;)
Title: Re: Zeera Restaurant Madras
Post by: Onions on September 11, 2014, 01:07 PM
Wonder how this would work though on electric rather than gas? -the technique.
Title: Re: Zeera Restaurant Madras
Post by: littlechilie on September 11, 2014, 01:26 PM
Interesting point DO? I would think as long as the last ladle is added, not to thick as to burn, then lid on for a few moments would be a starting point.

But not to long as it gets real hot real fast under the hood! Well I would give it a crack and let us all know how u get on.

My only tip would be look out for the steam when u lift the lid (SUPER HOT!) :)
Title: Re: Zeera Restaurant Madras
Post by: Edwin Catflap on September 11, 2014, 02:17 PM
Thanks Phil!!!!!
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on September 11, 2014, 04:51 PM
My first share on cR0
Thanks for making this accessible, I didn’t even have my original file or a copy of this myself.
4 years on and members should understand this BIR method for Madras a lot better now.

Zeera has become a very successful BIR indeed, since I created this pdf.
Worth a punt if your in the area - http://www.zeeracuisine.com/ (http://www.zeeracuisine.com/)
cheers Chewy
Title: Re: Zeera Restaurant Madras
Post by: Edwin Catflap on September 11, 2014, 08:36 PM
Thanks CT for the original post, my cherished copy didn't last too long electronically or hard copy for some reason. Glad to have it again!!!! Have made your madras method Vinders so I will report when I eat it over the weekend.

Ed


 ;)
Title: Re: Zeera Restaurant Madras
Post by: Madrasandy on September 11, 2014, 08:54 PM
Thanks CT and Phil for original post and the re-share  :)
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on September 11, 2014, 10:09 PM
Your Welcome ;) :)
Title: Re: Zeera Restaurant Madras
Post by: JerryM on September 13, 2014, 08:41 AM
must have missed this myself 1st time round.

love the method.

i've tried all those ingredients but never in those qty. going to have to give it a try.

Chewytikka - star man no messing.
Title: Re: Zeera Restaurant Madras
Post by: Bengali Bob on September 14, 2014, 06:31 PM
Benchmark restaurant madras.  Probably the best BIR curry recipe on the forum, imo. Needs a bit of practice.

Rob  :)   
Title: Re: Zeera Restaurant Madras
Post by: Madrasandy on September 14, 2014, 06:40 PM
Thats certainly one hell of an endorsement Rob
Title: Re: Zeera Restaurant Madras
Post by: Naga on September 14, 2014, 11:05 PM
Made this dish last night for the family. I knew it would be good as I've made it several times before, but its reputation was reaffirmed by the cleaned plates.

There are a handful of members whose BIR recipes and techniques I respect, and ChewyTikka is one of them.
Title: Re: Zeera Restaurant Madras
Post by: Madrasandy on September 18, 2014, 07:59 PM
Yep definitely a top curry, really loving all of chewys recipes that I have tried  :)

(http://www.curry-recipes.co.uk/imagehost/pics/50d01be47da9c2db0bf9888c0ec9063d.jpg)
Title: Re: Zeera Restaurant Madras
Post by: Naga on September 18, 2014, 08:31 PM
Looks ideal, MA! :)
Title: Re: Zeera Restaurant Madras
Post by: Garp on September 18, 2014, 09:22 PM
I wouldn't be returning to a TA who served me such an oily dish mate. Maybe it's a regional thing.
Title: Re: Zeera Restaurant Madras
Post by: Madrasandy on September 18, 2014, 09:29 PM
 ;D garp
Title: Re: Zeera Restaurant Madras
Post by: Bengali Bob on September 18, 2014, 09:50 PM
Looks OK to me.  Nice to see some juice on the top  :).  Going off Andy's picture I tend to push a madras further, heat-wise, giving a thicker/drier sauce.  Easily adaptable to a restaurant quality Ceylon btw. Chewy's recipe pushed to the max gives an old skool floc/wormy finish.  All good stuff.

Rob  :)
Title: Re: Zeera Restaurant Madras
Post by: ELW on September 18, 2014, 09:57 PM
Its far more oily than curries I normally order in Glasgow  :o. That said I'd happily tan the lot of it.  :)
Title: Re: Zeera Restaurant Madras
Post by: littlechilie on September 18, 2014, 10:49 PM
Hit the spot with me, MA that looks good 8)
Title: Re: Zeera Restaurant Madras
Post by: Peripatetic Phil on September 18, 2014, 10:53 PM
I wouldn't be returning to a TA who served me such an oily dish ...

Odd -- I woudn't return to one that didn't.  No oil, no flavour.
** Phil.
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on September 18, 2014, 11:12 PM
Nice job MA
You could always skim a bit of the BIR medicine off and use it later. ;) ;D

Here’s a Mutton Madras version I cooked with spicy Bombay Aloo

(http://www.curry-recipes.co.uk/imagehost/pics/821eb81bde5c096651b84ea723127db0.jpg) (http://www.curry-recipes.co.uk/imagehost/#821eb81bde5c096651b84ea723127db0.jpg)

Curry On ;)
cheers Chewy
Title: Re: Zeera Restaurant Madras
Post by: littlechilie on September 19, 2014, 12:09 AM
Looking good  ;) chewy do you still recommend straining the base sauce? Thanks.
Title: Re: Zeera Restaurant Madras
Post by: ELW on September 19, 2014, 12:52 AM
Hit the spot with me, MA that looks good 8)

Correct me if I'm wrong, but didn't you reply to a post fairly recently about the taz base(recipe) being far too oily for your liking?
Title: Re: Zeera Restaurant Madras
Post by: mickdabass on September 19, 2014, 09:37 AM
Going to give this one a go this weekend. With a Chewy Tikka and a Bengali Bob endorsement, I know this one is going to be good. Got my last batch of JB's base to use.
That photo looks amazing madamandy  ;D

Regards

Mick
Title: Re: Zeera Restaurant Madras
Post by: mickdabass on September 19, 2014, 09:39 AM
Going to give this one a go this weekend. With a Chewy Tikka and a Bengali Bob endorsement, I know this one is going to be good. Got my last batch of JB's base to use.
That photo looks amazing madamandy  ;D

Regards

Mick

Oh yes forgot to say that I missed it too on the first revolution hahaha
Title: Re: Zeera Restaurant Madras
Post by: littlechilie on September 19, 2014, 10:17 AM
Hit the spot with me, MA that looks good 8)

Correct me if I'm wrong, but didn't you reply to a post fairly recently about the taz base(recipe) being far too oily for your liking?

ELW, are you a trouble maker? If you read back through my posts you will see I have recently been posting about adding more oil to base gravy!! :o

Also read my comments on this topic! And read the title of the topic!

My Question directed to Chewy not yourself, relates to chews base gravy and his kind advice to strain the sauce.
Title: Re: Zeera Restaurant Madras
Post by: chewytikka on September 19, 2014, 11:09 AM
Hi LC
Yes, most of the time I still sieve my bases, an extra step and old school BIR technique. ;)
cheers Chewy
Title: Re: Zeera Restaurant Madras
Post by: littlechilie on September 19, 2014, 11:23 AM
Thanks Chewy, I have also started implementing this stage in my cooking now, with great results :)thanks for clarifying the ongoing use for me.
Title: Re: Zeera Restaurant Madras
Post by: noble ox on September 19, 2014, 11:48 AM
Rather than dump the swamp from the sieved base its great for the pre cooked chicken ;)
Title: Re: Zeera Restaurant Madras
Post by: Madrasandy on September 19, 2014, 12:39 PM
That photo looks amazing madamandy  ;D

Regards

Mick
Cheers Micky ,Cheeky tw@t !!! ;D

Looking great again CT, shall be making this 4 times for Sunday. Might even make it tonight and see how it tastes after been left in the fridge for 2 days
Title: Re: Zeera Restaurant Madras
Post by: mickdabass on September 19, 2014, 01:17 PM
That photo looks amazing madamandy  ;D

Regards

Mick
Cheers Micky ,Cheeky tw@t !!! ;D

Looking great again CT, shall be making this 4 times for Sunday. Might even make it tonight and see how it tastes after been left in the fridge for 2 days

 ;D  ;D ;D ;D ;D ;D

Does look the biz tho mate  8)
Title: Re: Zeera Restaurant Madras
Post by: littlechilie on September 19, 2014, 07:14 PM
 8)  8)

Hoping to give this another crack on Tuesday ! Been tied up with family all week  :'( need a curry fix.
Title: Re: Zeera Restaurant Madras
Post by: ELW on September 20, 2014, 03:22 PM
Hit the spot with me, MA that looks good 8)

Correct me if I'm wrong, but didn't you reply to a post fairly recently about the taz base(recipe) being far too oily for your liking?

ELW, are you a trouble maker? If you read back through my posts you will see I have recently been posting about adding more oil to base gravy!! :o

Also read my comments on this topic! And read the title of the topic!

My Question directed to Chewy not yourself, relates to chews base gravy and his kind advice to strain the sauce.

Your post was directed at madrasandy

Trouble maker?...for asking a frequent poster a question about curry ?.....on a curry forum?

 



Title: Re: Zeera Restaurant Madras
Post by: littlechilie on September 20, 2014, 05:55 PM
ELW, did you trawl back to find the post your referring to? I'm still at a total loss to your original question?And it's reference to a madras recipe with BIR techniques.

Sorry bud you just got me well confused I'm not trying to be difficult  ;)

I'm sure MA understood my compliment , my second question was to Chewy!

I'm still lost here ??? HELP.

I'm also totally confused at the implication or reason for your question.

 ;)
Title: Re: Zeera Restaurant Madras
Post by: Edwin Catflap on February 21, 2016, 11:15 AM
Guys where did the re posted PDFs end up? Can't find it

Cheers

Ed
Title: Re: Zeera Restaurant Madras
Post by: Peripatetic Phil on February 21, 2016, 11:18 AM
Sorry, Ed, I shut that site down some time ago; I will resurrect the data and put it up elsewhere.  Now at :

Also attached hereto, purportedly as a Microsoft Word file but in fact as an Adobe PDF -- remove the trailing ".doc" extension after downloading.

** Phil.