Curry Recipes Online

Beginners Guide => Just Joined? Introduce Yourself => Topic started by: abdulmohed2002 on June 28, 2011, 09:08 PM

Title: New member
Post by: abdulmohed2002 on June 28, 2011, 09:08 PM

Hi my name is Abdul Mohed  ;D  , many of you may already know me I am a chef and an author. I am so happy to be part of this organisation and I would like to offer my service to all our members. You could email me your questions regarding Indian Restaurant style or Traditional Bangladeshi style of food. It would be my great pleasure to share my knowledge with any of our members.

Also I would love to know about Manchurian, Indochinese and Thai recipes and I would gratefully appreciate it if anyone could give me advice or recipes on these.

Title: Re: New member
Post by: chewytikka on June 29, 2011, 12:55 AM
Assalamu Alaykum Abdul
Welcome to cr0
You must be the first bangladeshi chef to ever post here, I'm sure you'll get lots of questions :D
My first question is, do you have a Tandoori/Tikka marinade recipe, without using Pataks pastes
cheers Chewytikka
Title: Re: New member
Post by: 976bar on June 29, 2011, 08:44 AM
Hi Abdul and welcome to the forum :)

I would love to know how to make the perfect Bhuna!!!

Being my favourite dish, some restaurants I feel get it right others are no way near and I have always struggled with this dish.

Do you have any tips or a recipe we could use please? :)
Title: Re: New member
Post by: solarsplace on June 29, 2011, 09:44 AM
Hi Abdul

Warm welcome to the forum :)

I expect you will be bombarded with questions, hope you don't get overwhelmed.

Don't suppose you have any advice on what makes the perfect Chicken Vindaloo do you please?

Some say vinegar, some lemon juice, some potato, some no potato - some discussions can get very heated over such things too!

Many thanks

Russell
Title: Re: New member
Post by: Razor on June 29, 2011, 10:47 AM
Hi Abdul and welcome to cr0.

We have often debated in the past, the ever changing flavour of BIR food, many members indicating that BIR food of the 1980's is not what we get today.  Paste's and other commercial products are being identified as the culprits.

In your opinion, what changes have you seen over the years, and what products are mainly responsible for that change?

Thanks in advance,

Ray :)
Title: Re: New member
Post by: abdulmohed2002 on June 29, 2011, 05:35 PM
Assalamu Alaykum Abdul
Welcome to cr0
You must be the first bangladeshi chef to ever post here, I'm sure you'll get lots of questions :D
My first question is, do you have a Tandoori/Tikka marinade recipe, without using Pataks pastes
cheers Chewytikka
Walaikum Salaam, thank you very much for your post, Patak is a brand name, you can use any other brand but you will need those pastes and without them you cannot marinate. However, there is another way but it is a long process as you will have to use fresh masaala powders and put it together. Or if you really want to have a go then you can email me and I will try it first, then give you the recipe.
Thank You
Title: Re: New member
Post by: abdulmohed2002 on June 29, 2011, 05:54 PM
Hi Abdul and welcome to the forum :)

I would love to know how to make the perfect Bhuna!!!

Being my favourite dish, some restaurants I feel get it right others are no way near and I have always struggled with this dish.

Do you have any tips or a recipe we could use please? :)
Hi, the answer to your question to get it right is that you must understand what the word 'Bhuna' is. It is a dry dish made from heavy tarka with many chopped onions and tomatoes, finishing dry but you must have a good idea of the gravy sauce as it is a key ingredient to the finishing 'bhuna'. If you need any help then please email me

thank you
Title: Re: New member
Post by: abdulmohed2002 on June 29, 2011, 05:58 PM
Hi Abdul

Warm welcome to the forum :)

I expect you will be bombarded with questions, hope you don't get overwhelmed.

Don't suppose you have any advice on what makes the perfect Chicken Vindaloo do you please?

Some say vinegar, some lemon juice, some potato, some no potato - some discussions can get very heated over such things too!

Many thanks

Russell
Hi Russel, 'Vindaloo' is simply a hot dish. I think that lemon juice, potatos and chilli powder makes the perfect 'Vindaloo'

thank you
Title: Re: New member
Post by: abdulmohed2002 on June 29, 2011, 06:03 PM
Hi Abdul and welcome to cr0.

We have often debated in the past, the ever changing flavour of BIR food, many members indicating that BIR food of the 1980's is not what we get today.  Paste's and other commercial products are being identified as the culprits.

In your opinion, what changes have you seen over the years, and what products are mainly responsible for that change?

Thanks in advance,

Ray :)
Hi Ray, I do not know what 'BIR' stands for could you please tell me  :)

thank you
Title: Re: New member
Post by: m33sta on June 29, 2011, 06:59 PM
Hi Abdul and welcome to cr0.

We have often debated in the past, the ever changing flavour of BIR food, many members indicating that BIR food of the 1980's is not what we get today.  Paste's and other commercial products are being identified as the culprits.

In your opinion, what changes have you seen over the years, and what products are mainly responsible for that change?

Thanks in advance,

Ray :)
Hi Ray, I do not know what 'BIR' stands for could you please tell me  :)

thank you

Hi Abdul,

BIR means "British Indian Restaurant" style

Also a simple question but maybe long to answer, what are main differences between Indian Restaurant style and Traditional Bangladeshi?
Title: Re: New member
Post by: parker21 on June 29, 2011, 07:05 PM
hi abdul and welcome to the forum i bought your book yesterday and now anticipating delivery, BIR stands for British Indian Restaurant but the word indian is very broad and covers Pakistani, bangladeshi and punjabi as people do not define their local takeaway/ restaurant but call it "indian"! LOL
i know what you said about vindaloo but in my opinion vinegar is best suited to this recipe having seen demonstrations by 5 different chefs in 3 restaurants and 2 kitchens only 1 used lemon juice. i thought that was supposed to be the sour element in a madras/pathia? i know personal opinions vary just my experience ;)

kind regards
gary
Title: Re: New member
Post by: abdulmohed2002 on June 29, 2011, 08:41 PM
Hi Abdul and welcome to cr0.

We have often debated in the past, the ever changing flavour of BIR food, many members indicating that BIR food of the 1980's is not what we get today.  Paste's and other commercial products are being identified as the culprits.

In your opinion, what changes have you seen over the years, and what products are mainly responsible for that change?

Thanks in advance,

Ray :)
Hi Ray, I do not know what 'BIR' stands for could you please tell me  :)

thank you

Hi Abdul,

BIR means "British Indian Restaurant" style

Also a simple question but maybe long to answer, what are main differences between Indian Restaurant style and Traditional Bangladeshi?

Hi Ray, thank you for verifying what BIR stands for. The main difference is that Indian Restaurant style is cooked with gravy, marinating, pre-cooked meat, chicken and veg made for the menu. Individual dishes, with seperate tastes, are made when ordered.  On the other hand Traditional Bangladeshi style is homemade pot cooking with stronger flavours than that of Indian Restaurant style dishes.

thank you

 
Title: Re: New member
Post by: abdulmohed2002 on June 29, 2011, 09:09 PM
hi abdul and welcome to the forum i bought your book yesterday and now anticipating delivery, BIR stands for British Indian Restaurant but the word indian is very broad and covers Pakistani, bangladeshi and punjabi as people do not define their local takeaway/ restaurant but call it "indian"! LOL
i know what you said about vindaloo but in my opinion vinegar is best suited to this recipe having seen demonstrations by 5 different chefs in 3 restaurants and 2 kitchens only 1 used lemon juice. i thought that was supposed to be the sour element in a madras/pathia? i know personal opinions vary just my experience ;)

kind regards
gary

Hi Gary, thank you very much for sharing your opinion, I will definitely try with the vinegar as I have worked through the UK from north to south and many restaurants have not used vinegar in a Vindaloo. Yes, the lemon juice is for the sour element in the madra, along with chilli powder and potatoes, which I believe makes a  perfect Vindaloo. 
Thank you for purchasing the book, I hope you will not be disappointed, your copy has been dispatched today. If you need any help for preparing anything from the book then please email me. A few important things, you must master the gravy and masaala and get your preperation right before you cook anything from the book.

Kind Regards

Abdul
Title: Re: New member
Post by: abdulmohed2002 on June 29, 2011, 09:26 PM
Hi Abdul and welcome to cr0.

We have often debated in the past, the ever changing flavour of BIR food, many members indicating that BIR food of the 1980's is not what we get today.  Paste's and other commercial products are being identified as the culprits.

In your opinion, what changes have you seen over the years, and what products are mainly responsible for that change?

Thanks in advance,

Ray :)

Hi Ray, I agree that pastes and other commercial products are responsible for the changing flavour of BIR food. I first started working at a takeaway as a kitchen assistant when I was 16 years old, I witnessed how the gravy sauce and curries were made at that time. Comparing the way it is made now, there is a huge difference in that although having these changes may be convenient for restaurants it has however definitely altered the flavour of the BIR food.

Thank You

Abdul

Title: Re: New member
Post by: loveitspicy on June 29, 2011, 10:48 PM
Hi and welcome
I look forward to you sharing your experience here on the site
Title: Re: New member
Post by: Cory Ander on June 30, 2011, 02:55 AM
I witnessed how the gravy sauce and curries were made at that time. Comparing the way it is made now, there is a huge difference in that although having these changes may be convenient for restaurants it has however definitely altered the flavour of the BIR food.

Hi Abdul and welcome to crO.  It is great to have a pukka British Indian Restaurant (BIR) chef here to help us with our BIR curry cooking endeavours  :P

A couple of questions, if you don't mind:

a)  When was it that you first started as a kitchen assistant?

b)  Are the restaurants that you've worked and cooked in Bangladeshi?

c)  Regarding your comment above (which I presume is directed towards the "gravy sauce"), please could you highlight the most significant things that have changed (to the "gravy sauce") since the 70s and 80s?  Perhaps you could summarise a typical "gravy sauce" recipe from the 70s and 80s and a typical "gravy sauce" recipe from nowadays to illustrate the changes?

My question about "old style gravy sauce" is particularly pertinent to me (and many others here) because it is the curries of the 70s and 80s that I (and many others here) wish to replicate.

Thanks for your help Abdul!  8)
Title: Re: New member
Post by: Unclefrank on June 30, 2011, 10:20 AM
Hi Abdul and welcome to the forum. I also have purchased your book and have been cooking quite alot of dishes out of it. I like the Chicken Korahi recipe because this can be altered to make nearly all my favourite TA dishes.
Cheers.
Has i type this i am making the Chicken Korahi recipe and turning it into an Achari (indian pickle) curry for a  local college near me, they have asked for me personally through a friend that works there, so hope they ALL like it.
Title: Re: New member
Post by: Les on June 30, 2011, 10:50 AM
Welcome to cr0 Abdul.
Don't have any questions, But would like your opinion on this base gravy if you would please, It is from a bangladesh resturant in Bradford, To me it seems more of the old style of base, but i could be wrong.

http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0)

HS
Title: Re: New member
Post by: abdulmohed2002 on June 30, 2011, 12:40 PM
I witnessed how the gravy sauce and curries were made at that time. Comparing the way it is made now, there is a huge difference in that although having these changes may be convenient for restaurants it has however definitely altered the flavour of the BIR food.

Hi Abdul and welcome to crO.  It is great to have a pukka British Indian Restaurant (BIR) chef here to help us with our BIR curry cooking endeavours  :P

A couple of questions, if you don't mind:

a)  When was it that you first started as a kitchen assistant?

b)  Are the restaurants that you've worked and cooked in Bangladeshi?

c)  Regarding your comment above (which I presume is directed towards the "gravy sauce"), please could you highlight the most significant things that have changed (to the "gravy sauce") since the 70s and 80s?  Perhaps you could summarise a typical "gravy sauce" recipe from the 70s and 80s and a typical "gravy sauce" recipe from nowadays to illustrate the changes?

My question about "old style gravy sauce" is particularly pertinent to me (and many others here) because it is the curries of the 70s and 80s that I (and many others here) wish to replicate.

Thanks for your help Abdul!  8)
  Hi,

a) I was 16 and now I am 42 (Indian Takeaway in Birmingham)

b) Not all where in Bangladeshi

c) The chefs which I had worked with were from the 70s and 80s and in the early days the way in which gravy was made was that they had placed everything (including the chicken) into the pot with all the necessary masalas and once cooked, the chicken was then seperated into portions and kept away seperately (following food safety regulations) for different dishes (seperate sauce was used for vegetarians).
Nowadays, sauces are made from the onions and different chefs add different flavourings i.e lots of mixed veg. While all the chicken are semi cooked and kept away seperately following food safety regulations.

thank you, I hope have answered your questions

 
Title: Re: New member
Post by: abdulmohed2002 on June 30, 2011, 12:43 PM
Hi Abdul and welcome to the forum. I also have purchased your book and have been cooking quite alot of dishes out of it. I like the Chicken Korahi recipe because this can be altered to make nearly all my favourite TA dishes.
Cheers.
Has i type this i am making the Chicken Korahi recipe and turning it into an Achari (indian pickle) curry for a  local college near me, they have asked for me personally through a friend that works there, so hope they ALL like it.

Hi, thank you for purchasing the book and let me know how it went and if you need any help then please email me.

thank you
Title: Re: New member
Post by: abdulmohed2002 on June 30, 2011, 01:00 PM
Welcome to cr0 Abdul.
Don't have any questions, But would like your opinion on this base gravy if you would please, It is from a bangladesh resturant in Bradford, To me it seems more of the old style of base, but i could be wrong.

http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0)

HS

Hi, and thank you for asking for my opinion on the base gravy. It is the old style base
and it will turn out great, compliments to the chef.
However I feel there are a few important ingredients that are missing, but I cannot share this with you as yet because I have started on volume 2 of my book and this has the ingredients and method for the base sauce.

thank you
Title: Re: New member
Post by: jb on June 30, 2011, 01:48 PM
Hi Abdul,hope you remember me from when I had my lessons from you some time ago(Jason from Grays in Essex).I've since lost my phone(and number) so if you've tried to get in touch with me that's the reason I haven't answered.Enjoyed the lessons immensely.Still cooking away perhaps you can have a look at some of the stuff I've cooked......

http://www.curry-recipes.co.uk/curry/index.php?topic=5113.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5113.0)

Welcome to the forum!!!!

Jason
Title: Re: New member
Post by: Les on June 30, 2011, 01:50 PM
Hi, and thank you for asking for my opinion on the base gravy. It is the old style base
and it will turn out great, compliments to the chef.
However I feel there are a few important ingredients that are missing, but I cannot share this with you as yet because I have started on volume 2 of my book and this has the ingredients and method for the base sauce.

thank you

Thanks Abdul for your opinion, and yes it does work well, If the old style sauce is in your volume 2 book then it is a must buy for me.

Best of luck with your books,

HS
Title: Re: New member
Post by: Cory Ander on June 30, 2011, 03:14 PM
thank you, I hope have answered your questions

Thanks for your answer to my questions Abdul.

If my maths doesn't fail me, you therefore started working in British Indian Restaurants in the mid 80s?

If not all the restaurants were Bangladeshi, what were the others and how do they differ please?

Regarding the "gravy sauce", the one thing I can deduce from your reply is that they cooked a chicken in it too?  What other significant differences were there please?  For instance, did they (or do they now?):


You also say that chefs now "add different flavourings".  What "flavourings" do they now add now please (besides "lots of mixed veg"?)?  What do you mean by "lots of mixed veg" please?

You say that the "gravy sauce" in your book is "old style".  But, as far as I understand, it doesn't include chicken?  What is it, specifically, that makes it "old style" please?

Thank you for your forbearance Abdul.  I would really like to understand the specifics (rather than the generalisations) behind "old style" and "new style" curry bases.

I hope you can willingly oblige my questions!  :P



Title: Re: New member
Post by: gazman1976 on June 30, 2011, 11:05 PM
Well done CA straight to the point - hope we get sum answers that can help - sounds promising .....
Title: Re: New member
Post by: abdulmohed2002 on July 01, 2011, 01:07 AM
thank you, I hope have answered your questions

Thanks for your answer to my questions Abdul.

If my maths doesn't fail me, you therefore started working in British Indian Restaurants in the mid 80s?

If not all the restaurants were Bangladeshi, what were the others and how do they differ please?

Regarding the "gravy sauce", the one thing I can deduce from your reply is that they cooked a chicken in it too?  What other significant differences were there please?  For instance, did they (or do they now?):

  • pre-fry the spices?
  • chop the onions or boil them whole?
  • add MSG?
  • add any other stock?
  • use cabbage, or any other unusual ingredients (compared to nowadays)?
  • add pre-used ("spice infused") oil?
  • filter it before use?
  • etc?

You also say that chefs now "add different flavourings".  What "flavourings" do they now add now please (besides "lots of mixed veg"?)?  What do you mean by "lots of mixed veg" please?

You say that the "gravy sauce" in your book is "old style".  But, as far as I understand, it doesn't include chicken?  What is it, specifically, that makes it "old style" please?

Thank you for your forbearance Abdul.  I would really like to understand the specifics (rather than the generalisations) behind "old style" and "new style" curry bases.

I hope you can willingly oblige my questions!  :P





Hi Cory, there are many questions on here and I will try to answer them as best as I can  ;D


- Yes I had started working in the mid 80s and have worked with chefs who had worked during the late 70s.

-The other restaurants were pakistani and they differed by doing pot cooking and put them on display on a hot tray. As you order, they would take it from the hot tray, heat it up and serve you. They still follow the same concept today.

Bangladeshi : any restaurant you go to, they will prepare the food as you order rather than have them displayed. They also follow the same concept today.

- Chop the onions, no adding other stock, no unusual ingredients, normal oil, filtering the whole spices before blending (used to be done manually) and they did cook a chicken in it too.


 - What I had meant by lots of mixed veg are: carrot, green chillies, capsicums, lemon, peeled tomatoes or coriander and these give different flavourings and different chefs have different preferences of how many they would like to use.


- The gravy sauce in volume 1 of my book is NOT old style, volume 2 will contain the old style and the new style so you should be able to see the difference.

- What makes it old style is the way the gravy is made, if you look at the paragraph I numbered '1' and compare that to paragraph '2' you can see the differences between old style and new style curry bases.

1) Old style: They would roast all the garam masalas and put it a side. When they made the gravy, they added big chunks of chopped onions; put the whole roasted masalas (example, cinamon sticks, cloves etc) into the pot with the chicken; all the other masalas and oil. Boil, then filter and blend manually.

2) New style: Chop all the onions and place into a pot, adding the vegetables and all the masalas. Boil and then once it has cooled down, you blend. You do not add chicken and all the masalas that are used are powder form.

What is 'MSG'?

I hope that I have answered all of your questions. If you have any further questions then I will try to answer them from the best of my knowledge.

thank you
Title: Re: New member
Post by: Cory Ander on July 01, 2011, 02:10 AM
Thank you for answering my (many!) questions and clarifying Abdul.  I appreciate it  8)

To summarise (if I understand you correctly):

1.  "Old Style" curry base:


2.  "New Style" curry base:


I have a number of additional questions (please refer to question marks above), if you don't mind, notably:


Once again, thank you for your forbearance, Abdul, I really appreciate you trying to clarify these things for us  8)

PS:  "MSG" is "monosodiumglutamate", a flavour enhancer that is (used to be) prevalent in Chinese (and, I suspect, British Indian Restaurant) cooking.
Title: Re: New member
Post by: abdulmohed2002 on July 01, 2011, 01:33 PM
Thank you for answering my (many!) questions and clarifying Abdul.  I appreciate it  8)

I have a number of additional questions (please refer to question marks above), if you don't mind, notably:

  • What other vegetables (besides onions) were added to "old style" curry bases?
  • What sort of chicken was used (whole, parts, boned or boneless?)?
  • What other masalas were used besides the whole garam masala spices?
  • Was the curry base actually filtered (through some type of sieve) or were the bits manually picked out?

Once again, thank you for your forbearance, Abdul, I really appreciate you trying to clarify these things for us  8)

PS:  "MSG" is "monosodiumglutamate", a flavour enhancer that is (used to be) prevalent in Chinese (and, I suspect, British Indian Restaurant) cooking.

Hi Cory, thank you for your interest in the old style of gravy. I cannot answer any further questions specifically about the old style as I had mentioned earlier as it will be a key aspect in volume 2. Once it is published you can ask me as many questions you wish for you to get it correct as I have done the same as volume 1.

If you have questions for any other recipe then I will try and answer them to the best of my knowlegde.

As far as my memory serves I have not used 'MSG' in any of the dishes.

thank you

Abdul
Title: Re: New member
Post by: Cory Ander on July 02, 2011, 02:38 PM
Hi Cory, thank you for your interest in the old style of gravy. I cannot answer any further questions specifically about the old style as I had mentioned earlier as it will be a key aspect in volume 2. Once it is published you can ask me as many questions you wish for you to get it correct as I have done the same as volume 1.

If you have questions for any other recipe then I will try and answer them to the best of my knowlegde.

As far as my memory serves I have not used 'MSG' in any of the dishes.

thank you

Abdul

Hi Abdul,

Thank you for your comprehensive replies Abdul  8)

I think it's a great pity that you feel unable to answer questions about the "old style" curry base. 

I understand that it's a topic for your future book, but I guess I am hoping/waiting for a BIR chef who is sincerely willing to help our members (including me) truly replicate BIR curries, rather than one who seems more interested in promoting their current (and future) book.

I'm sure many of our members would still be most interested in any information you are otherwise willing to share. 

Meanwhile, I'll keep searching, waiting and hoping  ;)

Good luck with your books!  8) ;)
Title: Re: New member
Post by: Les on July 02, 2011, 04:38 PM

I think it's a great pity that you feel unable to answer questions about the "old style" curry base. 

I understand that it's a topic for your future book, but I guess I am hoping/waiting for a BIR chef who is sincerely willing to help our members (including me) truly replicate BIR curries, rather than one who seems more interested in promoting their current (and future) book.

Agree with you 100% CA.

Everything comes down to money these days, And how can we rip of the punters a bit more, And i woulden't mind betting some of the recipes (with slight changes) from this site end up in book 2

I stupidly thought this guy wanted to help us, How wrong was I ::)
Title: Re: New member
Post by: loveitspicy on July 03, 2011, 12:06 AM
Everything comes down to money these days, And how can we rip of the punters a bit more, And i woulden't mind betting some of the recipes (with slight changes) from this site end up in book 2

I tend to agree - unfortunately!!!
Title: Re: New member
Post by: Stephen Lindsay on July 03, 2011, 02:12 AM
he ain't gonna make a bucket load
Title: Re: New member
Post by: haldi on July 03, 2011, 07:37 AM
It's only four pounds, and it's a great little book
Clearly written and with author support
What is wrong with that?
My only complaint, is that I can't buy part two now
Title: Re: New member
Post by: Les on July 03, 2011, 10:00 AM
It's only four pounds, and it's a great little book
Clearly written and with author support
What is wrong with that?


I'm not saying that there is anything wrong with it, What I am saying is the only reason he has joined cr0 is to benifit himself by promoting his books, not to help others (unless you buy his book of course)
Title: Re: New member
Post by: parker21 on July 03, 2011, 11:12 AM
hi haldi great to see you interested again! i totally agree   "It's only four pounds, and it's a great little book
Clearly written and with author support
What is wrong with that?
My only complaint, is that I can't buy part two now"

i bought it on your recommendation and for what it is where can you buy something like this with the add bonus of interaction of after care lol.

i totally understand him not wanting to go in to more detail at the moment just want to get the next volume now.


and guys is this any way to treat a new member, he doesn't have to answer any of our questions and despite what ever his motives are at least he is willing to help YOU, many members never post anything but use this site to their own means and some are making money by starting their own business because of cr0. and because they are "invisible" no one says a thing about it. so cut him some slack and don't get the hump when you don't get the answers you looking for because you may be KICKING a gift horse in the mouth instead of looking at  it.


regards
gary
Title: Re: New member
Post by: Razor on July 03, 2011, 11:59 AM
Got to say, I agree with Gary.

If you look at it from another angle, maybe he feels it a bit unfair to future buyers of volume II, that he should reveal the recipes before the book has hit the shops?

I don't blame the fella for try to make a few quid out of his knowledge of BIR cooking, why not? 

I really can't see the need for him to stick any recipes from cr0 in his books, as he probably already has his own version of all the recipes on here, with the exception that, they are bona fide 'BIR recipes'

It is a shame that he can't reveal more at this stage but I totally understand his reasons not to!

Has anyone got a link to his website or where I can purchase his book?

Ray :)
Title: Re: New member
Post by: Razor on July 03, 2011, 12:37 PM
Found it and just ordered my copy ;D
Title: Re: New member
Post by: rockyholland on July 03, 2011, 01:10 PM
AMAZING!

The attitude of some people stinks.

I think they ought to find some new standards to judge people by, their own standards are not good enough.

They're jumping on the guy and all he's doing is protecting his interests, not promoting them.

Abdul has NOT said you have to buy his book before he'll help, simply that you'll have to wait until its PUBLISHED before he releases certain information here.

I know you'll find he is very helpful and that he truly has a desire to share his knowledge and interest in food.

Finally to pre-empt any silly accusations, yes I do know Adbul, initially as a teacher and now as a good friend, a more helpful guy you couldn't wish to meet.
Title: Re: New member
Post by: Les on July 03, 2011, 02:01 PM
AMAZING!

The attitude of some people stinks..

It's nothing to do with attitude, It's just my opinion, Which I'm entitled too,
And I'm sure Abdul could speak up for himself. without the need for an extra mouthpiece
Title: Re: New member
Post by: Unclefrank on July 03, 2011, 02:21 PM
If peolpe arent careful Abdul might not come on this site again and we will have lost a perfect candidate for helping and advising on what we really joined this site for in the first place.When i purchased this book he didnt even know that i was a member of this site and he still left a message on my home telephone number saying that he would help in anyway possible, just phone him.

Just wish some people would get their head from up their arse, not everybody is an expert (but some people think they are) its experienced chefs that we need to talk to, not drive them away.

Hi Abdul just to let you know that the curry i did for the local college went down a treat and there was nothing left at all, cheers Abdul.

Title: Re: New member
Post by: jb on July 03, 2011, 02:26 PM
AMAZING!

The attitude of some people stinks.

I think they ought to find some new standards to judge people by, their own standards are not good enough.

They're jumping on the guy and all he's doing is protecting his interests, not promoting them.

Abdul has NOT said you have to buy his book before he'll help, simply that you'll have to wait until its PUBLISHED before he releases certain information here.

I know you'll find he is very helpful and that he truly has a desire to share his knowledge and interest in food.

Finally to pre-empt any silly accusations, yes I do know Adbul, initially as a teacher and now as a good friend, a more helpful guy you couldn't wish to meet.

I take it you had lessons as well??????  How did you get on????  I had mine about a year ago with Abdul I learnt a hell of a lot from the guy.Incidentally I just saw Abdul,he was passing my way and hand delivered my book personally and gave me my postage back...that's what you call service!!
Title: Re: New member
Post by: rockyholland on July 03, 2011, 04:13 PM
AMAZING!

The attitude of some people stinks..

It's nothing to do with attitude, It's just my opinion, Which I'm entitled too,
And I'm sure Abdul could speak up for himself. without the need for an extra mouthpiece



It's your attitude and accusation which I don't think you have any right too, not opinion.

Abdul can speak for himself, but are you saying I'm not entitled to an opinion but you are?

Actually, since I know Abdul personally I was able to state fact rather than just opinion.



Title: Re: New member
Post by: rockyholland on July 03, 2011, 04:19 PM
AMAZING!

The attitude of some people stinks.

I think they ought to find some new standards to judge people by, their own standards are not good enough.

They're jumping on the guy and all he's doing is protecting his interests, not promoting them.

Abdul has NOT said you have to buy his book before he'll help, simply that you'll have to wait until its PUBLISHED before he releases certain information here.

I know you'll find he is very helpful and that he truly has a desire to share his knowledge and interest in food.

Finally to pre-empt any silly accusations, yes I do know Adbul, initially as a teacher and now as a good friend, a more helpful guy you couldn't wish to meet.

I take it you had lessons as well??????  How did you get on????  I had mine about a year ago with Abdul I learnt a hell of a lot from the guy.Incidentally I just saw Abdul,he was passing my way and hand delivered my book personally and gave me my postage back...that's what you call service!!

Hi, yes I have had lessons.

I've been cooking curries for years and years having been through the Pat Chapman first book onwards, Kris Dhillon etc but never quite cracked it.

Must say that a few lessons from Abdul and I am cooking seriously good curries. It's amazing just how little extra you need to know to get things right.

Trust you are enjoying your food more than before your lessons?

Regards
Title: Re: New member
Post by: Les on July 03, 2011, 05:03 PM

Actually, since I know Abdul personally I was able to state fact rather than just opinion.

Well good for you ;D
Title: Re: New member
Post by: solarsplace on July 03, 2011, 06:27 PM
(http://api.ning.com/files/8fP-yfvv-HULwYXx5wjfP2K-dDsb5uBthzGrHYTdmLrZW9k6GG2HwGVk6TFB1K0BV3L4siZSFFYFkm55G1JYX5C6FguMKTlH/facepalm4cr.jpg)

Nice one guys! - that will be, probably the third new member in the last 6 or so months with great potential that has been pissed-off never to return and ALL IN THE SPACE OF THEIR FIRST AND ONLY ONE THREAD.

Please keep posting Abdul :) - Really appreciate all the many questions you have answered out of your own good will already!

Regards
Title: Re: New member
Post by: adamski on July 03, 2011, 06:55 PM
Abdul is someone who has spent many many hours working all his life in Indian restaurants. He's obviously retired, what is the harm in him making some money for his skills, knowledge and experience.

 I wasn't bothered about buying his book, until I saw Abdul posting here and offering so much for free.  So I spent a paltry sum of ?4 and bought it, and I will buy the next one too.

Here is a man with 30 years of experience and people have the cheek to criticize and moan.

I only have a hope that Abdul sees through the negative, and realizes there  are people on this forum (albeit ones that dont say much,like me) that welcome his presence.
Title: Re: New member
Post by: coogan on July 03, 2011, 08:21 PM
I think Abdul has been incredibly patience considering all the questions that was hurled upon him - some with unnecessary venom I would say. But he has took the time and endeavoured to answer them fully and politely but obviously held back on a few minor issues. If this or other such forums had been around when Pat Chapman or Kris Dhillon had launched their books I am sure they would have done exactly the same as Abdul - it's just the way it is now I guess. Mind you Looking at the pictures and contents of the book on the website it appears to me that the recipes seem to be more of a traditional Bangladeshi nature rather than actual BIR.  Perhaps I will purchase the next book if should be more traditional BIR.

Bon luck Abdul.


Title: Re: New member
Post by: abdulmohed2002 on July 04, 2011, 01:16 PM
Hi, thank you all for your posts.

I recently introduced myself to this forum and displayed my interests and purpose. I am grateful to the majority of members who accepted me at face value and believe that my interest in sharing my passion and knowledge for 'Indian' food is my priority.

I am who I am, a chef and an author, and simply stated this in my introduction.

It was obviously this statement that brought forth the volume of eager questions about the subject and this pleased me, I am very enthusiastic about sharing my knowledge and get a lot of pleasure from helping people.
My book is a tool to help achieve this, any possible financial profit is a very long way in the future, if at all. For your further information I am not a sponsored author, I have had to pay all costs for the preparation and printing of the book, in addition I have spent many unpaid hours writing and preparing recipes etc.

I am not asking anyone to buy my current book but I am happy to help and answer any question you may have regarding its content, for reasons of fairness I simply would rather not answer questions on the subject matter of future books that are yet to be published, after publication I will be happy to do so.

I look forward to being an active member of this community but would be grateful if my integrity is not questioned without foundation.

thank you
Title: Re: New member
Post by: abdulmohed2002 on July 04, 2011, 01:27 PM
If peolpe arent careful Abdul might not come on this site again and we will have lost a perfect candidate for helping and advising on what we really joined this site for in the first place.When i purchased this book he didnt even know that i was a member of this site and he still left a message on my home telephone number saying that he would help in anyway possible, just phone him.

Just wish some people would get their head from up their arse, not everybody is an expert (but some people think they are) its experienced chefs that we need to talk to, not drive them away.

Hi Abdul just to let you know that the curry i did for the local college went down a treat and there was nothing left at all, cheers Abdul.




Hi, thank you for sharing your event at the college  ;D and I am happy that things went very well, if I can be of help in any way in future events then please email me

thank you
Title: Re: New member
Post by: chewytikka on July 04, 2011, 02:18 PM
Hi Abdul good post
Sorry for my late reply to your original post

Thanks for the offer, to make a Tikka marinade to test for me. amazing gesture

I have over 35 years BIR association and have numerous Sylheti friends, some are very good Chef's
and some are what they would call commercial cooks.

I've made loads of different marinade's, I just like looking for new ways to compliment chicken.
The last Tikka I made was a cheesy Hasarvi Kebab, which was very tasty.
Chicken and Cheese, who would have thought!

I don't have any problems cooking BIR or Indian food, but I do enjoy learning and creating new dishes,
with new flavours and dish combinations that work together for that truly amazing meal.

I also believe it would take two lifetimes to learn the complexities of Indian Cuisine,
as it must be the most diverse in the world.

You must have hundreds of Handi (staff curry) recipes, do you have a nice one that you are willing
to share with the members.

cheers Chewytikka
Title: Re: New member
Post by: Unclefrank on July 04, 2011, 02:39 PM
Hi CT when you use cheese in your marinade, what i do is when you add the lemon juice i out in some grated cheese (sharp tasting cheese) and let the whole thing marinade for around 2-3 hours then add the rest of the marinade and leave overnight.
Tastes wonderful reminds me of a 80's Chicken Tikka.

Abdul i will certainly be interested in the next volume of your book, so when will it be ready for sale.
Title: Re: New member
Post by: Razor on July 04, 2011, 03:14 PM
Woooahhh, Chicken and cheese? :o

Whats all this then?  I've not heard of this, please, tell us more :D
Title: Re: New member
Post by: abdulmohed2002 on July 04, 2011, 03:32 PM

You must have hundreds of Handi (staff curry) recipes, do you have a nice one that you are willing
to share with the members.

cheers Chewytikka

Hi, give me a few days, I will post a recipe of which I hope you will enjoy  :)

thank you
Title: Re: New member
Post by: Ramirez on July 04, 2011, 03:58 PM

Hi, give me a few days, I will post a recipe of which I hope you will enjoy  :)

thank you

Oooh. This has piqued my interest!  :D
Title: Re: New member
Post by: Stephen Lindsay on July 04, 2011, 06:30 PM
This is one of the most promising threads for ages - keep up the good work abdulmohed2002!
Title: Re: New member
Post by: artistpaul on July 04, 2011, 07:56 PM
Can someone give me a link where I can buy this book please?
Title: Re: New member
Post by: parker21 on July 04, 2011, 08:01 PM
hi ap
here's the link i was given  http://learn2cook.vpweb.co.uk/default.html (http://learn2cook.vpweb.co.uk/default.html)
 good luck mate

regards
gary ;)
Title: Re: New member
Post by: curryhell on July 04, 2011, 10:23 PM
Hi Abdul.  A very warm welcome to the site.  I am sure like many CRO members we are all looking forward to you answering the  many questions we all have.  To have a restaurant chef on board is the icing on the cake.  I am sure you will take us all nearer to achieving that BIR taste at home.  Good luck with the books.  I will be ordering my copy soon and look forward to the subsequent volumes.   Your skill and helpfulness has already been applauded by members who have been fortunate enough to have had lessons with you.  What better recommendation can anybody get?  At a paltry price of just
Title: Re: New member
Post by: jb on July 05, 2011, 08:31 AM
Hi Abdul.  A very warm welcome to the site.  I am sure like many CRO members we are all looking forward to you answering the  many questions we all have.  To have a restaurant chef on board is the icing on the cake.  I am sure you will take us all nearer to achieving that BIR taste at home.  Good luck with the books.  I will be ordering my copy soon and look forward to the subsequent volumes.   Your skill and helpfulness has already been applauded by members who have been fortunate enough to have had lessons with you.  What better recommendation can anybody get?  At a paltry price of just
Title: Re: New member
Post by: jb on July 05, 2011, 10:25 AM
PS forgot to say the Preem Takeaway in East Tilbury is also good,the added bonus is that they've got a completely open kitchen so you can see everything being cooked(this is where I had my takeaway lesson)
Title: Re: New member
Post by: moonster on July 05, 2011, 03:59 PM
Welcome to an already amazing site Abdul ;D.

As you have already found on here, there is a lot of passionate chefs willing to learn. I sincerley hope that you continue to post on here with great regularity as we can only benefit from someone who has such good credentials.

I must say i also like the tone in your posts and like the majority on here do not question your integrity.

I have also purchased your book and look forward to enjoing both the traditional and BIR recipes it contains.

In the meantime i look forward to you posting the staff recipe, I can assure you i will be one of the first to try  ;D

Regards

Alan ;D

Title: Re: New member
Post by: curryhell on July 05, 2011, 09:38 PM
Hello mate you're from Grays? Blimey small world.....

Favourite Takeaway has to be The Pappadam in the Broadway,always nice food,best madras for me(although my wife always moans the tikka is bland and mine is so much better!!)

I used to go the the New Delhi in Orsett Road every week without fail,from the late 80's right up until it moved next to Mumford's chip shop about five years ago.Proper old school 1980 BIR flavours until it moved out of sight.Unfortunately the food changed and the portion sizes decreased.I actually got to know the owner really well,could kick myself now he offered me a few lessons in the kitchen,really before I got into this cooking lark.

Nowadays I go Spices Restaurant in Orsett Road,bit expensive but great food and staff,the speciality dish they do called Tawa chicken is to die for!!!

Yes, I'm from Grays, Stifford Clays in fact although i have lived in South Stifford now for 20 years.  Haven't tried Poppadum in the broadway.  Friend of mine says it's quite good.  Will have to see how their Chicken Phall stacks up ;D.  Like yourself, i used to use the New Dehli in its original location and knew John quite well, having been a customer for quite some time.   As you say, once it moved, quality of the food deteriorated and the prices increased.  Went once and told him exactly what i thought and have not returned since.  I can remember eating there when it was called the Grays Curry Center.  At that time i practically lived in the Padma.  Ahh, memories and what great food :P. Good old Mr Rashid.  I believe the New Dehli is reopening as another Indian restaurant!!!.   I too eat at spice.  Nice food and a great bunch of lads although service is slow, and there is never any rush.  Had a taste of the tava dish.  Impressive how it's served.  It's the only restaurant i know that serves a curry dish on a tava.  Very novel :o. I love the north Indian special - phall strength of course.  My normal take away is the night palace, known for some time as the Shampaan Balti House.  I can remember when Ali used to be the chef.  Now he owns the place with his brother.  As for Preem, read your thread and would be very interested in having a lesson or just spending some time observing the goings on :o.
Title: Re: New member
Post by: jb on July 05, 2011, 10:44 PM
The Padma!!! Blimey forgot about that one.Shame about the New Delhi they really did make lovely food back in the day,didn't know it is re-opening though that's interesting.North Indian very nice choice(not sure about phall strength though!!).Haven't used the Shampaan since it was done up,must give it another go.Get yourself in the Preem had a great night in the kitchen saw everything first hand.I'm tempted to go back and ask the chef quietly for one to one lessons in my house.

Title: Re: New member
Post by: curryhell on July 05, 2011, 10:59 PM
The Padma!!! Blimey forgot about that one.Shame about the New Delhi they really did make lovely food back in the day,didn't know it is re-opening though that's interesting.North Indian very nice choice(not sure about phall strength though!!).Haven't used the Shampaan since it was done up,must give it another go.Get yourself in the Preem had a great night in the kitchen saw everything first hand.I'm tempted to go back and ask the chef quietly for one to one lessons in my house.
I have very fond memories of the Padma and the lads in the kitchen and out front.  My first introduction to Indian food and the first kitchen i got to visit.  Very tempted to visit the Preem to see what goes on.  What was the Thai Palace, next to the New Dehli, is opening under different ownership so don't get too excited just yet JB.  Not sure about its state of readiness yet.  The Shampaan has been very tastefully refurbed and is a far cry from what it has been since i started eating there some 30 years ago.  The food is as good as always.
Title: Re: New member
Post by: abdulmohed2002 on July 07, 2011, 01:09 AM


You must have hundreds of Handi (staff curry) recipes, do you have a nice one that you are willing
to share with the members.

cheers Chewytikka



On the bone Tandoori Chicken Curry

Ingredients

Oil ? 6 tbsp
2 onions ? 500g ? chopped into small cubes
2 on the bone Chicken - 2kg ? cut into medium pieces (if off the bone then 2 ? kg)
? Capsicum ? chopped into small cubes
3 Green chillies ? sliced
Shatkara Bangladeshi citrous macroptera ? 150g
Tin of plum tomatoes ? 200g
Garlic ginger - 1 tbsp
Tomato puree paste - 1 tbsp
Salt ? ? tbsp
Tikka masala paste ? 1 tbsp
?8 Spice? ? 2 tbsp
Gravy ? 3 pints

Method

1.   Chicken ? cut into medium pieces, wash thoroughly and set aside.
 (http://www.curry-recipes.co.uk/imagehost/pics/9766357a00f8d6d92142a5738f494d6c.jpg) (http://www.curry-recipes.co.uk/imagehost/#9766357a00f8d6d92142a5738f494d6c.jpg)
2.   Shatkara ? defrost, wash and set aside (if fresh then wash and set aside).

3.   Tin of plum tomatoes ? blend and also set aside.

4.   In a cooking pot add oil, garlic ginger, capsicum, onions and salt (according to taste). Cook over medium heat until golden (est. 15-20 minutes).

5.   Then add 3 green chillies and stir for 1 minute. Then add Tikka masala paste, ?8 Spice? and stir well for 2-3 minutes.  Add tomato puree paste and again stir well for 2-3 minutes.  Add the blended plum tomatoes and cook for 2-3 minutes.
(http://www.curry-recipes.co.uk/imagehost/pics/db5eb5283b49097b497c6a062f56f879.jpg) (http://www.curry-recipes.co.uk/imagehost/#db5eb5283b49097b497c6a062f56f879.jpg)

6.   Plunge the chicken into the cooking pot; squeeze the satkura (to rinse out as much water possible); and place into cooking pot. Stir well and cover the pot with a lid and over full heat, cook for 10 minutes stirring occasionally.
(http://www.curry-recipes.co.uk/imagehost/pics/79e466aa702d83f71f4846d722c155a1.jpg) (http://www.curry-recipes.co.uk/imagehost/#79e466aa702d83f71f4846d722c155a1.jpg)

7.   Then turn to a slow heat and cook for 2 minutes.

8.   Add 3 pints of gravy and cook for 15-20 minutes stirring occasionally.

9.   Finally add a dash of coriander.
(http://www.curry-recipes.co.uk/imagehost/pics/899ba896a4cba04fc1c4a679dc293cda.jpg) (http://www.curry-recipes.co.uk/imagehost/#899ba896a4cba04fc1c4a679dc293cda.jpg)

I hope you will enjoy cooking this dish as it is one of my favourite recipes. I hope the pictures will also give you an idea as to how it should appear. ;D
(http://www.curry-recipes.co.uk/imagehost/pics/1f3aff43a3c8f8a12acc5322e12f28bc.jpg) (http://www.curry-recipes.co.uk/imagehost/#1f3aff43a3c8f8a12acc5322e12f28bc.jpg)
Title: Re: New member
Post by: chewytikka on July 07, 2011, 10:01 AM

I hope you will enjoy cooking this dish as it is one of my favourite recipes. I hope the pictures will also give you an idea as to how it should appear. ;D
(http://www.curry-recipes.co.uk/imagehost/pics/1f3aff43a3c8f8a12acc5322e12f28bc.jpg) (http://www.curry-recipes.co.uk/imagehost/#1f3aff43a3c8f8a12acc5322e12f28bc.jpg)
Hi Abdul
Thanks very much for your recipe, I can get Shatkora at my corner shop and I really like it in a curry, usually with Ury/Sheem.
Unfortunately Fractions don't work on this forum, they appear as question marks, if its not too much trouble, could you modify your post please.
Many thanks Chewy
Title: Re: New member
Post by: moonster on July 07, 2011, 10:03 AM
Excellent stuff Abdul. Chicken on the bone recipes in my experiance are really tasty.

Before I try this recipe would it be possible for the gravy recipe you used for this dish and also the spice mix you used.

Thanks Alan
Title: Re: New member
Post by: Razor on July 07, 2011, 11:19 AM
Abdul/Chewy,

What is Shatkora please?

Thanks,

Ray :)
Title: Re: New member
Post by: Les on July 07, 2011, 11:25 AM
Abdul/Chewy,

What is Shatkora please?

Thanks,

Ray :)

Hi Ray
 It's a type of fruit, (lime /Lemon)
 Culinary uses In Sylhet Bangladesh the fruit is seldom consumed raw or as a juice, but is instead sliced and cooked, either green or mature, in beef, mutton, and fish curries, as well as in stews. The fruit is a primary ingredient in "hatkora/shatkora pickle
 
Title: Re: New member
Post by: Ramirez on July 07, 2011, 11:29 AM
Thanks for posting, Abdul.

Can you modify the recipe to use decimals rather than fractions, as the forum cannot seem to handle fractions?

Also, what is tikka masala paste?
Title: Re: New member
Post by: moonster on July 07, 2011, 11:58 AM
Just recieved your book Abdul thank you for the prompt delivery, am I correct in assuming i use the gravy sauce and spice mix out of the book.


Alan ;D
Title: Re: New member
Post by: chewytikka on July 07, 2011, 12:03 PM
Abdul/Chewy,

What is Shatkora please?

Thanks,

Ray :)
Hi Ray
Shatkora/Satkora, very much like Lemon, slice it and freeze it, stays good for along time.
Chopped small, it adds extra flavour to any Bhuna.
I use the pickle in my random Achari dishes.
cheers Chewy

Title: Re: New member
Post by: Razor on July 07, 2011, 12:20 PM
Arrrr, thanks Chewy.

Again, I refer to your biryani post, on Rick Steins Eastern Odyssey, they mentioned this fruit but said it wasn't available in the UK (I thought that it probably would be though)

It looks something like a spotty grapefruit, and Rick said use grapefruit as a substitute if you couldn't get hold of shatkora.  They didn't actually use the fruit but the skin instead!

Thanks mate,

Ray :)
Title: Re: New member
Post by: moonster on July 07, 2011, 03:45 PM
Abdul,

I have been and got my whole chicken and all the other ingrediants, but i could not get the sakora anywhere from my local asian shops.

Is there an alternative i could use or will it make little difference if its not included.

In the meantime i am going to knock up your gravy recipe.

Alan ;D
Title: Re: New member
Post by: madstwatter on July 07, 2011, 05:03 PM
Got an email from Abdul this morning with an update to the Base. Looks fantastic and cannot wait to give it a go.
Title: Re: New member
Post by: abdulmohed2002 on July 08, 2011, 03:43 PM
Hi, I have adjusted the format.  :)
thank you for leting me know.

On the bone Tandoori Chicken Curry

Ingredients

Oil   6 tbsp
2 onions   500g  chopped into small cubes
2 on the bone Chicken   2kg  cut into medium pieces (if off the bone then 2 and HALF kg)
HALF a Capsicum  chopped into small cubes
3 Green chillies  sliced
Shatkara Bangladeshi citrous macroptera  150g
Tin of plum tomatoes  200g
Garlic ginger  1 tbsp
Tomato puree paste  1 tbsp
Salt ? HALF tbsp
Tikka masala paste  1 tbsp
8 Spice  2 tbsp
Gravy  3 pints


Method

1.   Chicken  cut into medium pieces, wash thoroughly and set aside.
2.   Shatkara  defrost, wash and set aside (if fresh then wash and set aside).
3.   Tin of plum tomatoes  blend and also set aside.

4.   In a cooking pot add oil, garlic ginger, capsicum, onions and salt (according to taste). Cook over medium heat until golden (est. 15-20minutes).
5.   Then add 3 green chillies and stir for 1 minute. Then add Tikka masala paste, 8 Spice and stir well for 2-3 minutes.  Add tomato puree paste and again stir well for 2-3 minutes.  Add the blended plum tomatoes and cook for 2-3 minutes.
6.   Plunge the chicken into the cooking pot; squeeze the satkura (to rinse out as much water possible); and place into cooking pot. Stir well and cover the pot with a lid and over full heat, cook for 10 minutes stirring occasionally.
7.   Then turn to a slow heat and cook for 2 minutes.
8.   Add 3 pints of gravy and cook for 15-20 minutes stirring occasionally.
9.   Finally add a dash of coriander.




 (http://www.curry-recipes.co.uk/imagehost/pics/9766357a00f8d6d92142a5738f494d6c.jpg) (http://www.curry-recipes.co.uk/imagehost/#9766357a00f8d6d92142a5738f494d6c.jpg)


(http://www.curry-recipes.co.uk/imagehost/pics/db5eb5283b49097b497c6a062f56f879.jpg) (http://www.curry-recipes.co.uk/imagehost/#db5eb5283b49097b497c6a062f56f879.jpg)


(http://www.curry-recipes.co.uk/imagehost/pics/79e466aa702d83f71f4846d722c155a1.jpg) (http://www.curry-recipes.co.uk/imagehost/#79e466aa702d83f71f4846d722c155a1.jpg)


(http://www.curry-recipes.co.uk/imagehost/pics/899ba896a4cba04fc1c4a679dc293cda.jpg) (http://www.curry-recipes.co.uk/imagehost/#899ba896a4cba04fc1c4a679dc293cda.jpg)


(http://www.curry-recipes.co.uk/imagehost/pics/1f3aff43a3c8f8a12acc5322e12f28bc.jpg) (http://www.curry-recipes.co.uk/imagehost/#1f3aff43a3c8f8a12acc5322e12f28bc.jpg)


For those who cannot find Shatkara in your local shop then please go to a bengali grocery shop, you will definitely be able to find it there.

TIP for buying a shatkara: when you pick one up in your hand, it will look big but it should feel quite light. That is a sign of a quality shatkara. OR you can buy it frozen.

Could you please let me know how it went and your opinion of this.

In the next few weeks I will share 1 of my paneer dishes with you ;D

thank you,

abdul
Title: Re: New member
Post by: abdulmohed2002 on July 08, 2011, 03:48 PM
Excellent stuff Abdul. Chicken on the bone recipes in my experiance are really tasty.

Before I try this recipe would it be possible for the gravy recipe you used for this dish and also the spice mix you used.

Thanks Alan

Hi Alan, every recipe that I will post, the spice mix and gravy will be from the book.

thank you,

abdul
Title: Re: New member
Post by: abdulmohed2002 on July 08, 2011, 03:54 PM
Thanks for posting, Abdul.

Can you modify the recipe to use decimals rather than fractions, as the forum cannot seem to handle fractions?

Also, what is tikka masala paste?

Hi Ramirez,
 
Tikka masala is a paste to make any masala curry. It can be bought from big superstores or asian shops.

thank you,

abdul
Title: Re: New member
Post by: abdulmohed2002 on July 08, 2011, 03:59 PM
Abdul,

I have been and got my whole chicken and all the other ingrediants, but i could not get the sakora anywhere from my local asian shops.

Is there an alternative i could use or will it make little difference if its not included.

In the meantime i am going to knock up your gravy recipe.

Alan ;D


Hi Alan,

You should try a bengali grocery shop they would definitely have it. If you cannot find it then cook without it as if you use something else there would be a major difference with the taste.

thank you,

abdul
Title: Re: New member
Post by: Les on July 08, 2011, 04:00 PM


Could you please let me know how it went and your opinion of this.

thank you,

abdul

Only people which have bought your book can comment on your recipe,

To the rest of us, the recipe is a total waste of time without the base/8 spice ingredients.

 some of you will disagree, But you can't get the true taste of the recipe without the proper ingredients,
My 2 pence worth
Title: Re: New member
Post by: George on July 08, 2011, 04:50 PM
Only people which have bought your book can comment on your recipe,
To the rest of us, the recipe is a total waste of time without the base/8 spice ingredients.

I see it as a fair-enough marketing exercise. The book is very reasonably priced so what's the problem, if you want to try the above recipe?
Title: Re: New member
Post by: moonster on July 08, 2011, 08:40 PM
Abdul,

Thank you for posting this recipe.

I made everything to spec other than not adding the saktora and also replacing the 3 green chillies in the main dish with a tablespoon of kasmiri chilli powder.

For the chicken i went with 1.2kg on the bone and 1kg of chicken fillet for Mrs moony

This produced a delicious medium strength curry with a good spice blend and texture.

The chicken was simply outstanding and would highly recommend other CRO members to try this recipe in particular with the chicken on the bone.

If like me, you are not sure how to cut the full chicken up, just ask the Halal butcher to cut it up ready for a curry, it literally takes them seconds.

Alan ;D
Title: Re: New member
Post by: Cory Ander on July 09, 2011, 05:00 AM
Only people which have bought your book can comment on your recipe,
To the rest of us, the recipe is a total waste of time without the base/8 spice ingredients.

I see it as a fair-enough marketing exercise. The book is very reasonably priced so what's the problem, if you want to try the above recipe?

The "problem", as I see it, is that Abdul's recipe(s) is thereby exclusive to the relatively few members who have Abdul's book.  It therefore excludes most members on this (open) forum. 

To be as inclusive as possible, I believe it is far more preferable for people to post every aspect of their recipes accordingly.

Abdul, perhaps you would be kind enough to post your "8 spice mix" and "gravy" recipes? More of our forum members would then be able to try your recipes and provide you with relevant feedback.
Title: Re: New member
Post by: Cory Ander on July 09, 2011, 08:55 AM
Hi Abdul,

Thanks for posting your recipe for a traditional Bangladeshi dish (which does look very nice  8)). 

Could you possibly also post your recipe for a typical (Bangladeshi) British Indian Restaurant/Takeaway Madras (or similar)? 

If the recipe includes gravy and spice mix (which it obviously will), please would you post the recipes for these too?

I think typical British Indian Restaurant/Takeaway recipes would be more in keeping with the main focus of this forum.

Thanking you in anticipation!  8)
Title: Re: New member
Post by: coogan on July 09, 2011, 09:53 AM
Hi Abdul,

Thanks for taking the time to post you recipe it looks very interesting and would certainly make a good 'handi'. But a word of advice - If you are trying to promote yourself and wares I think you should seriously consider changing the name of the recipe. It does not give yourself or indeed your other recipes much credibility when you name it as being Tandoori chicken when it has clearly not been pre spiced or marinated at all and has certainly not been anywhere near a Tandoor or even grilled or baked. Such fallaciousness would certainly put me of purchasing your book. Not being pernickety here just trying to help out.

Bon luck
Title: Re: New member
Post by: abdulmohed2002 on July 09, 2011, 06:18 PM
Abdul,

Thank you for posting this recipe.

I made everything to spec other than not adding the saktora and also replacing the 3 green chillies in the main dish with a tablespoon of kasmiri chilli powder.

For the chicken i went with 1.2kg on the bone and 1kg of chicken fillet for Mrs moony

This produced a delicious medium strength curry with a good spice blend and texture.

The chicken was simply outstanding and would highly recommend other CRO members to try this recipe in particular with the chicken on the bone.

If like me, you are not sure how to cut the full chicken up, just ask the Halal butcher to cut it up ready for a curry, it literally takes them seconds.

Alan ;D

Hi Alan,

Thank you for your feedback I am delighted that it turned out well and you enjoyed making the recipe.  ;D If you have any personal preference of a dish then let me know and I will try and make it and post it onto our forum for you and all our members to try.

thank you,

abdul

Title: Re: New member
Post by: abdulmohed2002 on July 09, 2011, 06:36 PM

If the recipe includes gravy and spice mix (which it obviously will), please would you post the recipes for these too?

I think typical British Indian Restaurant/Takeaway recipes would be more in keeping with the main focus of this forum.

Thanking you in anticipation!  8)

Hi Cory,

I understand that many of our members do not know the recipe for making 8 spice and the gravy for the recipes I post. If it is helpful for you and our members to cook the recipes using 8 spice and the gravy then I will put them up also.

8 spice

Ingredients

100g Mild Madras
100g Paprika
200g Haldi Ground Turmeric
100g Dhaniya Ground Coriander
100g Chilli Powder
50g Jeera Ground Cumin
50g Garam Masala
25g Tandoori Powder

(please do not adjust the measurements to make 8 spice)

Method

Pour all the seasonings into a mixing bowl
Mix thoroughly until it forms into one powder.


Gravy
(Use to make 5 or 6 curries)

Ingredients

4 Large onions finely sliced
4 Small Potatoes sliced
1 Capsicum  sliced
Fresh Coriander with stalks and leaves 1 handful
6 Green Chillies  sliced
1 Carrot  chopped
1 Tin of Peeled Tomatoes (400g)
Salt 1 and half tbsp
Turmeric Powder half a tbsp
 8 Spice  2 and a half tbsp
Oil (of your choice or preferably sunflower)  6 tbsp
 
Method

In a large bowl, add oil, onions, salt, turmeric powder, 8 Spice, potatoes, capsicum, green chillies and carrot. Then add the tin of Peeled Tomatoes and the coriander.

Pour everything into a cooking pot and add 3 pints of water; the water level should be above the ingredients that have been placed into the cooking pot.
Boil until the vegetables are cooked (estimated time 30 minutes)

Finally, take the cooking pot off the cooker, allow it to cool down completely and use a blender to mix all the ingredients together.

For storage, keep refrigerated at the temperature of 0-5 ˚C and no longer than 2 days

I hope this will help you and the rest of our members to cook many BIR dishes.

Thank you,

Abdul



Title: Re: New member
Post by: abdulmohed2002 on July 09, 2011, 06:46 PM
Hi Abdul,

Thanks for taking the time to post you recipe it looks very interesting and would certainly make a good 'handi'. But a word of advice - If you are trying to promote yourself and wares I think you should seriously consider changing the name of the recipe. It does not give yourself or indeed your other recipes much credibility when you name it as being Tandoori chicken when it has clearly not been pre spiced or marinated at all and has certainly not been anywhere near a Tandoor or even grilled or baked. Such fallaciousness would certainly put me of purchasing your book. Not being pernickety here just trying to help out.

Bon luck

Hi Coogan,

Thank you for highlighting the title of my recipe. There are many types of chicken; baby; tandoori; roaster; boiler; and a soft boiler. Before we marinate any dishes we have to select the chicken we will use. For this recipe I had used a tandoori chicken, your right to say what you did as I should have said the type of chicken used and once again thank you for highlighing this. It has also given me the chance to clear which type of chicken should be used for the recipe.

Thank you,

Abdul
Title: Re: New member
Post by: chewytikka on July 09, 2011, 07:31 PM
Thank you for highlighting the title of my recipe. There are many types of chicken; baby; tandoori; roaster; boiler; and a soft boiler. Before we marinate any dishes we have to select the chicken we will use. For this recipe I had used a tandoori chicken, your right to say what you did as I should have said the type of chicken used and once again thank you for highlighing this. It has also given me the chance to clear which type of chicken should be used for the recipe.

Thank you,

Abdul
Hi Abdul
Thanks again for sharing your handi recipe, in English the type of chicken used for Tandoori is a spring chicken,
which would be most 1 kilo chickens. Baby chicken is a Poussin, under a month old, which I've just bought today.
I'll be making a handi chicken, with it later tonight.
cheers Chewy
Title: Re: New member
Post by: moonster on July 10, 2011, 12:43 AM
Hi Abdul,

My preffered BIR curry along with Mrs moony is a lamb ceylon, if you have a recipe, please post it.

I am pleased you have posted your 8 spice and gravy recipe to this forum, this will most definatley prompt other members who have yet to buy your book, to try the handi curry, although it is a more traditional dish and exactly how i have it before ,if not better off my bangladeshi friends, it really does make an excellent alternative to BIR.

Regards,

Alan ;D


Title: Re: New member
Post by: Cory Ander on July 10, 2011, 04:46 AM
I understand that many of our members do not know the recipe for making 8 spice and the gravy for the recipes I post. If it is helpful for you and our members to cook the recipes using 8 spice and the gravy then I will put them up also

Thank you for posting your 8 spice mix and gravy recipes.  I'm sure that will enable more members to try your recipes should they wish to  8)
Title: Re: New member
Post by: Yousef on July 10, 2011, 05:02 PM
Hi Abdul,

Welcome to the forum, thanks for sharing the curry gravy recipe.  I hope this helps members on the road to cooking proper curry.

Ive got no issue with you advertising your book on this site and id be happy to post a link to your website in the members offers section.

Let me know if you would like me to.
I might even have a go at this curry gravy myself.

All the best
Stew

ps, if you want some help marketing your second book drop me a private mail, i would be happy to help you out.
Title: Re: New member
Post by: abdulmohed2002 on July 11, 2011, 11:32 AM
Hi Abdul,

Welcome to the forum, thanks for sharing the curry gravy recipe.  I hope this helps members on the road to cooking proper curry.

Ive got no issue with you advertising your book on this site and id be happy to post a link to your website in the members offers section.

Let me know if you would like me to.
I might even have a go at this curry gravy myself.

All the best
Stew

ps, if you want some help marketing your second book drop me a private mail, i would be happy to help you out.

Thank you for offering help Stew, I will think about it and will let you know,

Once volume 2 is ready I will drop you an email to arrange a meeting to come and see you to discuss the options.

Thank you,

Abdul 

Title: Re: New member
Post by: abdulmohed2002 on July 11, 2011, 11:37 AM
Hi Abdul
Thanks again for sharing your handi recipe, in English the type of chicken used for Tandoori is a spring chicken,
which would be most 1 kilo chickens. Baby chicken is a Poussin, under a month old, which I've just bought today.
I'll be making a handi chicken, with it later tonight.
cheers Chewy
[/quote]

Hi, thank you for sharing the english names, I hope your curry went well, please let me know how it went

Thank you,

Abdul
Title: Re: New member
Post by: abdulmohed2002 on July 11, 2011, 11:42 AM
Hi Abdul,

My preffered BIR curry along with Mrs moony is a lamb ceylon, if you have a recipe, please post it.

I am pleased you have posted your 8 spice and gravy recipe to this forum, this will most definatley prompt other members who have yet to buy your book, to try the handi curry, although it is a more traditional dish and exactly how i have it before ,if not better off my bangladeshi friends, it really does make an excellent alternative to BIR.

Regards,

Alan ;D

Hi Alan, I will post a lamb ceylon recipe soon and I hope you will enjoy it. Due to my work commitments, I would just like to say that the time for my response to posts may vary.

Thank you,

Abdul
Title: Re: New member
Post by: moonster on July 11, 2011, 12:17 PM
Thanks Abdul,

I look forward to the recipe being posted. It is definitely a firm favourate of ours ;D

Regards,

Alan
Title: Re: New member
Post by: chewytikka on July 12, 2011, 03:03 PM
Hi, I have adjusted the format.  :)
thank you for leting me know.

On the bone Tandoori Chicken Curry

Ingredients

Oil   6 tbsp
2 onions   500g  chopped into small cubes
2 on the bone Chicken   2kg  cut into medium pieces (if off the bone then 2 and HALF kg)
HALF a Capsicum  chopped into small cubes
3 Green chillies  sliced
Shatkara Bangladeshi citrous macroptera  150g
Tin of plum tomatoes  200g
Garlic ginger  1 tbsp
Tomato puree paste  1 tbsp
Salt ? HALF tbsp
Tikka masala paste  1 tbsp
8 Spice  2 tbsp
Gravy  3 pints


Method

1.   Chicken  cut into medium pieces, wash thoroughly and set aside.
2.   Shatkara  defrost, wash and set aside (if fresh then wash and set aside).
3.   Tin of plum tomatoes  blend and also set aside.

4.   In a cooking pot add oil, garlic ginger, capsicum, onions and salt (according to taste). Cook over medium heat until golden (est. 15-20minutes).
5.   Then add 3 green chillies and stir for 1 minute. Then add Tikka masala paste, 8 Spice and stir well for 2-3 minutes.  Add tomato puree paste and again stir well for 2-3 minutes.  Add the blended plum tomatoes and cook for 2-3 minutes.
6.   Plunge the chicken into the cooking pot; squeeze the satkura (to rinse out as much water possible); and place into cooking pot. Stir well and cover the pot with a lid and over full heat, cook for 10 minutes stirring occasionally.
7.   Then turn to a slow heat and cook for 2 minutes.
8.   Add 3 pints of gravy and cook for 15-20 minutes stirring occasionally.
9.   Finally add a dash of coriander.

Could you please let me know how it went and your opinion of this.

In the next few weeks I will share 1 of my paneer dishes with you ;D

thank you,

abdul
Hi Abdul
I cooked a handi baby chicken, your recipe inspired me,
I didn't follow it exactly, just to suit my tastes.
I didn't bother with the tinned Tomatoes, I used Kitchen King instead of your
8 spice, 1tbs of Kashmiri Chilli powder and only 1 pint of base, thinned
with water. and I can't do a handi without Taj Patta and Cassia as they
give so much extra flavour.

It turned out a really tasty Shatkora Chicken Curry. tender from the bone
chicken with a lovely citrus, lemony flavour.

I would recommend it as an interesting curry and  a nice change.
cheers Chewy
Title: Re: New member
Post by: moonster on July 12, 2011, 07:13 PM
Chewy,

what is a taj patta, and i have never heard of kitchen king!!!

Regards,

Alan ;D
Title: Re: New member
Post by: chewytikka on July 12, 2011, 08:01 PM
Chewy,

what is a taj patta, and i have never heard of kitchen king!!!

Regards,

Alan ;D
Hi Alan
Taj Patta is the big Bangladeshi bay leaf and Kitchen King is just a more complex
mixed powder, using 10 or more ground spices, I use Mangal or MDH brands, I think
it's more suited to Traditional Indian on the bone curries .
Hope this helps, cheers Chewy
Title: Re: New member
Post by: moonster on July 12, 2011, 09:10 PM
Cheers,

I have so much to learn still. But I love learning from like minded people on this forum

Curry is undoubtly the food of gods with so many variables it will never end :D

Alan
Title: Re: New member
Post by: JerryM on July 15, 2011, 09:20 AM
abdul,

don't catch all posts these days. very best wishes to you and your writing.

i'm still learning and along with everyone else very much look forward to your posts and talking curry.

Title: Re: New member
Post by: Peripatetic Phil on July 18, 2011, 07:04 PM
Sorry to be among the last to say "welcome", Abdul, but I was away in China and Viet Nam when your first message arrived, and I am only now starting to catch up with the backlog of correspondence.  Many thanks for your recipes and advice, and I look forward to reading more from you as and when you have time.

** Phil.
Title: Re: New member
Post by: abdulmohed2002 on July 25, 2011, 01:18 PM
Hi Everyone,

Please follow the BIR wagon thread as I will be posting dishes on there for you all to try  step by step ;D

Thank you,

Abdul
Title: Re: New member
Post by: Razor on July 25, 2011, 01:51 PM
Hi Abdul,

Like every one else here on cr0, I'm very appreciative of all your efforts, and I'm really looking forward to giving your recipes a try, as I am with some from your book too.

Can I make a suggestion though, to give your recipes more exposure, may I suggest that you post them in the relevant sections?

I absolutely understand why you would want to keep them together, and we have often mulled over the idea of keeping related recipes or recipe indexes such as the Ashoka recipes, all in one place but I fear that some of your recipes will get lost in the depths of cr0.

If I wanted to make your madras recipe, I would have to search through pages of your ?BIR Bandwagon? thread to find it and only because I know that, that's where you have been posting recipes (newer members possibly wouldn't), whereas, if you posted it in the mains>Madras section, I could find it in an instant.

Have a think about it Abdul, I think it may give your recipes the exposure that they deserve friend. 

If you do decide to go that way, then maybe you can request a moderator or Admin move them for you, failing that, you could copy and paste them into the relevent topic area.

All the very best,

Ray :)

Title: Re: New member
Post by: abdulmohed2002 on July 26, 2011, 12:54 PM
Hi Abdul,

Like every one else here on cr0, I'm very appreciative of all your efforts, and I'm really looking forward to giving your recipes a try, as I am with some from your book too.

Can I make a suggestion though, to give your recipes more exposure, may I suggest that you post them in the relevant sections?

I absolutely understand why you would want to keep them together, and we have often mulled over the idea of keeping related recipes or recipe indexes such as the Ashoka recipes, all in one place but I fear that some of your recipes will get lost in the depths of cr0.

If I wanted to make your madras recipe, I would have to search through pages of your ?BIR Bandwagon? thread to find it and only because I know that, that's where you have been posting recipes (newer members possibly wouldn't), whereas, if you posted it in the mains>Madras section, I could find it in an instant.

Have a think about it Abdul, I think it may give your recipes the exposure that they deserve friend. 

If you do decide to go that way, then maybe you can request a moderator or Admin move them for you, failing that, you could copy and paste them into the relevent topic area.

All the very best,

Ray :)


Hi Ray,

Thank you for your idea, it is a splendid idea infact. In the future I will do this as at the moment, there are many preparations in order to put dishes together and I thought it would be convenient to post it in one thread.
 
I know that, like yourself, there are many members who have expertise in cooking these recipes, but for those who are not as confident I have set a guide to help them on their way.

I think what I will do then is post my recipes both on the wagon aswel as the relevant sections. Again, thank you for your thought and support  ;D

Thank you,

Abdul