Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: loveitspicy on February 17, 2013, 09:47 AM
-
I normally have time to mess about with recipes on a Sunday and today was no exception
-
Nice description and pics. Salivating.
-
That looks delicious 8)
-
looks great loveitspicy and something a wee bit different with the milk powder, lime etc.
-
That looks delicious.
Couple of questions, the list of spices in the ingredients list is the same as the Jaipuri list, are you to add them both and is the fennel ground or whole.
Thanks.
-
looks very tasty. On my to do list :)
regards
barry
-
Mmmmmmmm, that really does look good.
-
Good bit of work there Rich. That currydefinitely has sex appeal :P :P
-
Looks great rich, and very nicely documented too.
-
That looks delicious.
Couple of questions, the list of spices in the ingredients list is the same as the Jaipuri list, are you to add them both and is the fennel ground or whole.
Thanks.
Hi Frank - i listed the spices in case anyone wanted to put them in separately. I make up a little bit and store them so i just put a spoonful in (already mixed). Fennel is ground.
best, Rich
-
Thanks for that, will be making this for my Wednesday Darts Night.
-
Hope to hear some feedback Unclefrank
I really enjoyed it -
best, Rich
-
Far to professional Rich
Your gonna have to come down a couple of pegs if I let you into my kitchen ;)
Looks like one for the list
Lovely curry
-
OK here
-
...Hope someone else tries and enjoys...
I'll be making this dish tonight, Rich. Would you say your ingredient quantities posted above serve one person?
-
...Hope someone else tries and enjoys...
I'll be making this dish tonight, Rich. Would you say your ingredient quantities posted above serve one person?
A largish portion mate - it depends on how much chicken your throw in and base cream etc. Make sure there is a good large pinch of coriander thats the way the Indians make it. Dont forget the fresh lime!
let me know how you get on especially with my version of the Jaipuri spice mix - i like it but some may not.
best, Rich
-
It's on tonight's menu! I'm looking forward to making it as it's very different to PanPot's Ashoka Jaipuri, which is a family favourite, but also the only version of the dish I've made. I'll double up on the ingredient quantities and give it a go. :)
-
I made this to spec with best-guess double quantities according to the written ingredient list and photos.
(http://www.curry-recipes.co.uk/imagehost/pics/58440db9e0c4cabb1d8b6c1f8877ade4.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/bea19c12289e7b77aaa06274b2370664.jpg)
Very nice indeed! Totally different to PanPot's Ashoka Jaipuri that I've been used to of course, but it received the golden seal of approval from my good lady wife and that's all the recommendation I need! :)
I was a bit concerned with the amount of garam masala in the spice mix, but it was unfounded and the dish went well with plain boiled basmati rice and freshly-prepared chapattis. There was a decent portion of sauce left over too, even though I reduced it down to a thick consistency.
All in all, a success. Thanks for posting the recipe, Rich. :)
-
That was the last thing i needed to see before i go to bed Naga. I'm now craving curry >:( >:( Yet another one for the "to do" list ;D
-
I made this to spec with best-guess double quantities according to the written ingredient list and photos.
(http://www.curry-recipes.co.uk/imagehost/pics/58440db9e0c4cabb1d8b6c1f8877ade4.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/bea19c12289e7b77aaa06274b2370664.jpg)
Very nice indeed! Totally different to PanPot's Ashoka Jaipuri that I've been used to of course, but it received the golden seal of approval from my good lady wife and that's all the recommendation I need! :)
I was a bit concerned with the amount of garam masala in the spice mix, but it was unfounded and the dish went well with plain boiled basmati rice and freshly-prepared chapattis. There was a decent portion of sauce left over too, even though I reduced it down to a thick consistency.
All in all, a success. Thanks for posting the recipe, Rich. :)
It looks fabulous Naga - i like it heavy on the coriander. Its really good reheated when its all infused - its one of my favourites this year.
Did you use chopped peppers in the end as well as chopped tomatoes. I tried two as i say and the second version with the peppers in had a subtle difference in flavour on the reheat test - Both nice though.
The thumbs up from her indoors makes a difference mate eh!
best, Rich
Just messing with a Korma at the moment and it wont be BIR as such but hopefully it will be a special!
-
...Did you use chopped peppers in the end as well as chopped tomatoes...
Yes, Rich. I pre-cooked half a red pepper and half a green pepper thinly sliced lengthwise. I'm a big fan of fresh coriander too, so in addition to a good handful going into the sauce, there was also a good garnish which went on after I took the photos. :)
-
MMmmmm very tempted to add this to Saturday's menu. :P
Question for Rich
I understand the bit about mixing the jaipuri powder in advance but you then say you add one spoon of the already mixed powder. Is this just a massive spoon. ie. the quantity of mixed powder = 10 teaspoons for this one recipe?
I think that makes sense. ;)
EDIT: - Just read this again and confused myself even more. You list the individual quantities of powdered spice but then describe adding just 1tbs of the pre-prepared mix. The quantities etc would be totally different. Additionally the picture of the ingredients shows a pot contain both jaipuri mix AND chilli but the mix already has the chilli in it.
Doh. Sorry to be a pain but the two given alternatives for adding the spices appear to be at variance with each other or have I totally lost the plot and missed something here ( highly possible ) ;)
-
Hi
What is the ratio of cream and yoghurt please?
Barry
-
...add one spoon of the already mixed powder...
Without wishing to speak for Rich, RD, my reading of it that you prepare the Jaipuri spice mix by combining the spices in the ratio:
3 x garam masala, 3 x dried mint, 1 x cumin powder, 1 x fennel powder, 1 x turmeric powder, 1 x chilli powder.
1 tbsp of this Jaipuri spice mix goes into the pan per generous single potion serving.
...What is the ratio of cream and yoghurt...
I made it with a 50/50 mix and it worked well, albeit I doubled up on all the quantities to make a generous double portion. I used 5 large, fresh Spanish vine tomatoes which ASDA currently sell at
-
Cheers for that Naga. Will give this a go at the wknd
Barry
-
Sorry for the confusion guys
mix altogether
My Jaipuri spice mix - all powdered - you can can dry and grind fresh if you want - but grind to powder
1 tbsp. Garam masala
1 tsp. Cumin
1 tsp. Fennel
1 tsp. Turmeric
1 tsp. Chilli
1 tbsp. dried mint
Mix altogether and store.
This is the spice mix to use then add the chilli powder to your taste. So to reiterate just add one spoon of the mixed Jaipuri powder.
Sorry for the time delay.
best Rich
-
Sorry for the confusion guys
mix altogether
My Jaipuri spice mix - all powdered - you can can dry and grind fresh if you want - but grind to powder
1 tbsp. Garam masala
1 tsp. Cumin
1 tsp. Fennel
1 tsp. Turmeric
1 tsp. Chilli
1 tbsp. dried mint
Mix altogether and store.
This is the spice mix to use then add the chilli powder to your taste. So to reiterate just add one spoon of the mixed Jaipuri powder.
Sorry for the time delay.
best Rich
Thanks Rich. 1 tbs mix to each large portion it is. ;)
-
Sorry for the confusion guys
mix altogether
My Jaipuri spice mix - all powdered - you can can dry and grind fresh if you want - but grind to powder
1 tbsp. Garam masala
1 tsp. Cumin
1 tsp. Fennel
1 tsp. Turmeric
1 tsp. Chilli
1 tbsp. dried mint
Mix altogether and store.
This is the spice mix to use then add the chilli powder to your taste. So to reiterate just add one spoon of the mixed Jaipuri powder.
Sorry for the time delay.
best Rich
Thanks Rich. 1 tbs mix to each large portion it is. ;)
Mate just mix all this
1 tbsp. Garam masala
1 tsp. Cumin
1 tsp. Fennel
1 tsp. Turmeric
1 tsp. Chilli
1 tbsp. dried mint
Put it all in a plastic bag give it a shake about so its all mixed together - then just dip the tablespoon in and take out 1 tablespoon chuck it in the pan.
best, Rich
-
Oh dear. thought I had dried mint - easily remedied.
Now whole milk powder? haven't had that for over 20 years when the kids were babies!!!
Ocado ( tomorrow's delivery ) only do dried skimmed milk, can I use this instead? I suppose it will just not be quite so creamy. I wonder, does this powder add texture or taste or both?
Determined to do this one. ;) Off now to grind some fennel ;)
-
Did this as a double portion tonight and it went down very well. Bit mild but that can be altered. Very fragrant and not too sickly. Used skimmed dried milk powder and cut back on most of the double cream in favour of low fat yogurt. The ceylon nuts here actually preferred this today. Used fresh chicken and sealed in oil at start. No pics sorry.
Recommended ( highly )
Not sure this counts as a Jaipuri but who cares what it is called if it hits the spot. 8)
-
Just seen your post Rubydoo - its great to tinker about and get a good result!
best, Rich
-
Just seen your post Rubydoo - its great to tinker about and get a good result!
best, Rich
;)
-
I'm going to have to bulk this up, it looks good.
Well done Rich :)
-
loved the pictures ...............yum
-
I must of missed this first time round.
I used to eat Chicken Tikka Jaipuri, back in the early nineties.
It was one of the early Red Masala curries, with red capsicum, onion and mushroom.
The taste was well spiced with the tangy yogurt RM and lemon, mixed with the Tikka flavoured chicken.
Lots of red masala based curries these days, but I think this was one of the first I tasted.
I remember it so well, because it was the first time sweet red capsicum was used in my local restaurants
and I used say hold the mushrooms, as they were never fresh back then. (Rubberoid) ???
Not detracting from the OP's recipe as Richs' looks a good curry. ;) :D
Its just a different version and flavour to the BIR Jaipuri I know of the past.
I'll have to check a few restaurants, to see if anybody still sells it.
curry on. ;)
cheers Chewy
-
I made this a couple of times the first time it came around and enjoyed it. I'll have to give it another go as I still have some of the spice mix and milk powder left. Thats Fridays tea sorted. :)