Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Unclefrank

Pages: 1 ... 110 111 [112] 113 114 ... 120
1111
Storage / Re: freezing coriander
« on: June 13, 2010, 07:20 PM »
Here we go.
I also use the water from when its defrosted and use that either in rice or put in the curry itself.
Image hosting by CR0.co.uk

1112
Dansak / Re: CA's Chicken Dhansak
« on: June 11, 2010, 04:30 PM »
Made a batch of the CA's tarka Dhal and used this recipe for chicken dansak and it was wonderful plus the other half actually liked it (instead of CTM ,thats all she has) she said it was suprisingly tastey, didnt take any pics because for some reason wont let me post them on here.But i can asure you it was great probably on the same par as my local TA.
So yet again CA thanks for the recipe.

Sorry forgot to add used he spiced oil recipe as well.

1113
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
« on: May 31, 2010, 09:06 PM »
hi Razor i use 1 tsp dried methi leaves and 1 tsp dried methi powder and use 3 Tbsp of yoghurt instead of the water.

1114
Trainee Chefs / Beginners Questions / Re: help
« on: May 29, 2010, 10:35 PM »
Hi mandy from the West Midlands myself where abouts are you from?

1115
Lets Talk Curry / Re: The BIR secret...apparently
« on: May 25, 2010, 11:06 AM »
My other half only has CTM, so when i cook my fav curry the recipe is always (mostly) for 4 people,  so i put the rest of the "sauce" in the fridge for up to 4 days by only using amount for 1 person , must say they do taste different in the sense of spices and texture, towards the 4th day the sauce has a more dark looking sauce but the taste is still great, which means i can have a curry 4 days in a row just by adding the meat and veg if recipe demands it (mushrooms etc...)
I do this every time i have a curry and  the taste does "change", a little more spicier, a little more thickness to the texture but having said that i have had jalfrezi and the spice has not been quite so spicy reason for this i do not know.

1116
Storage / Re: freezing coriander
« on: May 13, 2010, 08:42 PM »
I had aready posted pics through the crO hosting thing but for some reason it was not having it when trying to post my latest.
Also posted through photobucket before and was told to use the crO image hosting.

1117
Storage / freezing coriander
« on: May 12, 2010, 10:47 AM »
Used a silicone muffin mold
 "http://www.curry-recipes.co.uk/imagehost/#.JPG"><img src="http://www.curry-recipes.co.uk/imagehost/pics/.JPG" alt="Image hosting by CR0.co.uk "
Used about 2-3 tbsp of fresh coriander leaves,then covered with water.
Still wont let me post pics on this site?
PLEASE DELETE THIS POST.

1118
Hi lorrydoo been using this recipe for about a month now and my other half says its better than TA's by me, not a fan of it myself (CTM not your recipe) but i must admit it is a wonderful recipe.
Thanks.

1119
Hi TyeNoodle.
Try this recipe with a step by step guide further down the page. Make as in recipe and then add the spinach,allowing time for it to cook.
http://www.curry-recipes.co.uk/curry/index.php?topic=3631.0

1120
Pictures of Your Curries / Re: Chicken Dopiaza and CTM
« on: April 24, 2010, 08:43 PM »
Cheers chinois will try some of that and will get back to you.
Thanks.

Pages: 1 ... 110 111 [112] 113 114 ... 120

  ©2024 Curry Recipes