Topic: ?The BIR style wagon?

[CurryCrazy]

Hi all

Just a quick question - How much of the eight spice did you make up?

I'd like enough to do 3-4 curries, so not sure of the quantities of each spice.

Would hate to run out - but I don't want a kilo of the stuff either  ;D

Cheers

Phil

[martinvic]

To keep the proportions correct, make some up using 1 tsp or tblsp per 25g of the original mix recipe.

100g - 4sp Mild Madras
100g - 4sp Paprika
200g - 8sp Haldi Ground Turmeric
100g - 4sp Dhaniya Ground Coriander
100g - 4sp Chilli Powder
50g - 2sp Jeera Ground Cumin
50g - 2sp Garam Masala
25g - 1sp Tandoori Powder

That'll make about 440g if using tblsp and about 145g if using tsp.

Hope that helps, had just been working on it myself.

Martin

[976bar]

To keep the proportions correct, make some up using 1 tsp or tblsp per 25g of the original mix recipe.

100g - 4sp Mild Madras
100g - 4sp Paprika
200g - 8sp Haldi Ground Turmeric
100g - 4sp Dhaniya Ground Coriander
100g - 4sp Chilli Powder
50g - 2sp Jeera Ground Cumin
50g - 2sp Garam Masala
25g - 1sp Tandoori Powder

That'll make about 440g if using tblsp and about 145g if using tsp.

Hope that helps, had just been working on it myself.

Martin

I did half of that and I still have a tub full of the stuff Unless you are making curries 4-5 nights a week it will keep fresher this way....

[martinvic]

Yes agreed, I'll be using a tsp to make about 145g, that amount honestly doesn't last me that long, especially if I'm base, curry, kebab and tikka making.

[JerryM]

Abdul,

many thanks for tarka clarification. for info i started off using 60:40 (ashoka) but have adopted as standard ifindforu 70:30 although i still use the ashoka pre cook.

i think you would have to pm a moderator to get the original recipe corrected. i think  changes can be made can only be made on the day of the post - i guess it's to do with back up's.

best wishes

[CurryCrazy]

Cheers Martin   

Phil

[curryhell]

[I am here just to share my knowlegde with those who love to cook BIR style dishes.  ;D

And for that Abdul, we are all truly grateful  . Keep up the good work  .

[abdulmohed2002]

Paneer Tikka Jalfrezi

Ingredients

Block of Paneer   Cut into 25 to 30 cubes
Jalfrezi Paste  1 and half tsp
Red onion Quarter sliced (optional normal or red)
Red and green capsicum  Quarter sliced
3 Green hot chillies Sliced
Quarter of a tomato Sliced
Basic Tarka (60 garlic/40 ginger mix blend)
8 Spice  1 and half tsp
Gravy
Tomato puree  1 tsp
Salt (optional as it is already in the tarka)

Garnish
Coriander

Method

1.   Deep fry the paneer (should be a light golden colour) and put aside
2.   Make a tarka adding the capsicums, red onion, green chillies and tomato. Cook until golden.
3.   Add jalfrezi paste, tomato puree, 8 spice and 1 ladlespoon of gravy; stir well until it is nicely cooked.
4.   Add the paneer and cook for 2 to 3 minutes making sure the paneer is nicely mixed with the masaala.
5.   Add 1 pint of gravy and cook for 8 to 10 minutes to ensure it is nicely cooked
6.   Garnish with coriander.






Can use this same recipe for pre cooked chicken or pre cooked lamb.

[moonster]

Abdul,

Do you get the heat from the Jalfrezi paste as well as the chillies?

Thanks

Alan ;D

BTW your Ceylon recipe was amazing once i upped your 8 spice to a tablespoon and added the same again of Kasmiri chilli powder.
I have put pics of my results on the pic forum if you want to check them out.

[haldi]

Hi Abdul
A couple of questions
Is the Jalfrezi Paste one made by Pataks?

and when you write Basic Tarka (60 garlic/40 ginger mix blend) Do you mean:-
In a frying pan add oil, garlic,garlic and ginger, onions, salt and cook until golden. Then you can start adding different ingredients to change the dish to one you would like to prepare.

So you have garlic and garlic ginger in the pan?