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Messages - Mooelga

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1
British Indian Restaurant Recipe Requests / Re: Prawn Ceylon
« on: October 10, 2009, 03:43 PM »
Hey,

I was planning on making this recipe, but how much in grams, is a cup in this recipe? I thought a cup was a measure of liquid, so now I'm all confused! :)

2
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: June 03, 2008, 01:51 PM »
My base sauce did look a little green when I was cooking it in the pot, but once I had blitzed it and portioned it out, it was a really nice yellow colour. I think it may have been my pot colour that made it look a bit strange (kinda grey nonstick pan)... The only time I managed to make any curry taste bitter was when the garlic went brown and I think I cooked the spices in the oil for too long...

3
Breads (Naan, Puri, Chapatti, Paratha, etc) / Naan bread
« on: June 01, 2008, 12:43 PM »
This is the naan bread recipe that I use, which seems to give good results:

Makes around six quite big naans

Ingredients:

3 tsp yeast
3 tsp sugar
3 tbls warm water

600g plain flour/bread flour (I tend to use bread flour as it?s given me better results than plain flour)
6 tbls plain yoghurt
6 tbsp milk
3 tbsp vegetable oil
1 tsp salt
2 tsp baking powder

25g melted butter
Toping of your choice (garlic, coriander etc)

These are cooked at about 2000C under the grill (not in the oven)


Method:

Mix the yeast, sugar and warm water in a cup or small bowl, and leave to activate somewhere warm for about 5 minutes (it should look frothy once activated).

Mix together the flour, salt and baking powder in a big bowl.

Then stir in the oil, yoghurt, milk and the lastly the yeast.

Kneed together the dough for around 5 minutes until its nice and soft and pliable.

Cover the bowl in cling film and leave this to prove for around an hour somewhere nice and warm. If your proved dough is likely to swell to the top of the bowl, oil the cling film to stop it from sticking to the dough.

Once your dough has proved, divide the mixture into six balls for big naans (or smaller balls for smaller naans).

At this point I preheat the grill to about 2000C with a baking tray underneath the grill to get hot.

Knead your balls a little and then roll them out into naan shapes about 0.5 to 1.0cm thick.

Once they are to the desired shape and size, take the hot baking tray out,  put the naan bread on it and put it back underneath the grill. Depending on the size of the naan, you can probably cook one or two at a time.

Leave them under the grill for around five minutes, but keep checking them as you don?t want them to burn. They should start to puff up and go brown in places.  Once this has happened, take out the naan and add a topping of your choice and then brush on the melted butter.

For the topping on mine I used coriander, which was sprinkled on top and then brushed with melted butter. I have also done it with chopped garlic that works really well too.

Here?s a nice picture of what mine looked like:




4
British Indian Restaurant Recipe Requests / ACHARI chicken/lamb
« on: June 01, 2008, 12:18 PM »
My local BIR makes a dish called Achari chicken (or lamb) and I was wondering if anyone had come across this and whether anyone had a recipe for it?

It's described as 'Chicken or lamb tikka cooked with special Indian pickles'. 

If no one has a recipe, has anyone any idea what the pickles are that might be used? I've had it a few times and have no clue what they might be (apart from tasty). One of  them in the curry seems to be a bit woody, yet soft. That probably doesn't help...

Anyway, I would be grateful for any recipe or direction anyone might have.

5
Dansak / Re: Dhansak
« on: June 01, 2008, 12:11 PM »
I made this last night... was really good. Only alteration was adding some sugar and using limes instead of lemons. Really good recipe and it tasted like Dhansak from BIR  ;D Well done!

6
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: June 01, 2008, 12:05 PM »
I made this base sauce last night and after I had taken it out of the pot and it had cooled a little it was a really nice yellow colour. I would definitely use again .. especially as my freezer is now full of it!

The only slight change I made was to add some green chilies at the same stage as the garlic and ginger.

Here's a nice picture  ;D


7
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: May 31, 2008, 05:49 PM »
I'm making the base sauce at the moment and am just leaving it to cool... it doesn't look at golden as some of the photos though  :-[ ... I'll let you know how it goes though after its cooled!

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