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Hi everyone,
I hope you will enjoy the journey, I would appreciate it if you could provide feedback and bare in mind that this is my style of cooking as different chefs add their own signature mark, but at the beginning we all follow the same basic steps as follows.
I have started with the preparation; 8 spice; gravy; pre cooking the chickens; and basic tarka. Once the preparation has been completed, you can start with cooking the different styles of chicken.
Then in my future posts (if this does help our members I will continue) I will move onto lamb, veg, prawns and king prawns recipes.
You can use these guidelines to help you cook your favourite BIR style recipes, however please do not change any of the measurements as it will change the taste. Also please print a copy for future reference as I will be using the same preparations for different recipes.
Anyone who follows these guidelines will definitely be able to achieve the BIR style of cooking in the comfort of their own home.
1. ?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
(These ingredients can be found in your superstores)
Method
2. Pour all the seasonings into a mixing bowl
3. Mix thoroughly until it forms into one powder.
4. Gravy
Ingredients
4 Large onions finely sliced
4 Small Potatoes sliced
1 Capsicum sliced
Fresh Coriander with stalks & 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 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 & carrot. Then add the tin of Peeled Tomatoes & the coriander.
Pour everything into a cooking pot & 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 & use a blender to mix all the ingredients together.
For storage ? keep refrigerated at the temperature of 0-5 ˚C & no longer than 2 days
5. Pre cooked chicken for curries (BIR style)
Ingredients
1.5kg of chicken breast cut into medium portions
Oil 2 ladle spoons
Onion 3 ladle spoons, chopped
Salt 1 tsp
Capsicum quarter, chopped
Garlic ginger mix 1 tbsp
8 spice 2 tsp (heaps)
Tomato puree 1 tbsp
Gravy half pint
Method
1. In a cooking pot add oil, salt and cook for 1 to 2 minutes.
2. Add the garlic ginger, onions and cook until golden.
3. Then add 8 spice, tomato puree and cook for 2 to 3 minutes.
4. Add the gravy and cook again for 2 to 3 minutes.
5. Finally add the chicken portions, stir well and cook for 10 minutes and then simmer for 5 minutes (at this point the chicken should be dry). Check to ensure that the chicken is cooked.
6. Take the pot off the cooker and allow it to cool down within 90 minutes.
7. Store the chicken in the fridge (0 to 5 Celsius preferably no more than two days).
8. If you are preparing your dish at the same time then you do not have to store or cool down.
9. Basic tarka
Ingredients
Oil 1 tbsp
Garlic 1 tsp
Onions 2 tbsp
Green capsicum quarter chopped (optional)
Touch of salt (according to taste)
This is a guideline as to how you should prepare a basic tarka for any dish
Method
10. In a frying pan add oil, garlic, onions, salt and cook until golden. Then you can start adding different ingredients to change the dish to one you would like to prepare.
Now you should be ready to cook the dishes. (You should have your 8 spice; gravy; chicken; and tarka prepared)
As a first dish we will cook a chicken curry
11. Chicken curry
Ingredients
Basic tarka
Pre cooked chicken 13 pieces
8 spice 1 tsp
Gravy
Tomato puree 1 tsp
Garnish
Coriander
Method
12. In a frying pan, make a basic tarka and add the chicken portions; stir well for 2 to 3 minutes.
13. Add 8 spice, tomato puree and 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
14. Then add 1 pint of gravy and cook for 5 to 6 minutes stirring occasionally.
15. Garnish with coriander
Next week I will post a recipe for chicken madras
Ingredients; the preparation above; chilli powder; and quarter of a lemon.
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top man, This is great!!!!
Barry
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concured ;D
Dont forget the ceylon recipe ;) ;D
Alan
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Thanks Abdul :)
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Great post! Looking forward to people feeding back with this (I don't have the time at the moment to try it). :)
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Thank you for this Abdul - following avidly! :P
Really appreciate your efforts.
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Thanks very much for posting the recipes Abdul.
Cheers.
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Thanks for posting your recipes Abdul, and very clearly presented 8)
1. In a cooking pot add oil, salt and cook for 1 to 2 minutes
This intrigues me. I know other (BIR) recipes include adding salt (usually with the spices) at the frying stage. But, for the life of me, I can't understand why?
Could you (or anyone else) please explain the rationale for this?
Thanks
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Its obvious once you think about it the salt quickly caramelises and creates that missing BIR ingredient taste that we have all been looking for - No no! I cannot see any rationale there either.
bon point
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Maybe the salt decreases the cooking time of the onions by helping to draw out water.
It seems a common technique when cooking onions to add salt early rather than later on "to taste".
Paul
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fantastic - great to have you on board
best, Rich
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Maybe the salt decreases the cooking time of the onions by helping to draw out water.
It seems a common technique when cooking onions to add salt early rather than later on "to taste".
Paul
Yes, I can understand why adding salt to water containing substances (such as onions and....errrr....water) may have an effect, but I can't see how adding salt to oil (and frying it for some considerable time) achieves anything?
Salt, after all, is ionic and is therefore immiscible in oil and will also not melt at such low temperatures?
I would like to know if I'm missing something? Presumably there is a reason for it?
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Thanks for posting your recipes Abdul, and very clearly presented 8)
1. In a cooking pot add oil, salt and cook for 1 to 2 minutes
This intrigues me. I know other (BIR) recipes include adding salt (usually with the spices) at the frying stage. But, for the life of me, I can't understand why?
Could you (or anyone else) please explain the rationale for this?
Thanks
I don't understand either - i was taught the salt went in to draw out the moisture and sweeten the onions - hope Abdul replies before next weeks recipe post
best, Rich
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I've just spent some time googling frying onions and salt and the consensus seems to be that they cook and/or brown faster.
CA is correct in that the salt won't interact with the oil but the fact that the grains of salt are in contact with the water containing onion flesh will help to draw out water from the onions which will evaporate in the hot oil.
Seems reasonable to me, although if you use a non-stick pan for frying onions the gritty salt will probably reduce the life of the coating.
Paul
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Good post Abdul
Maybe there should be a beginners guide/101 section on the forum and
this post would fit in nicely.
As you say, this is your style of cooking and i would agree that any member
following your guidelines, would produce your BIR style, but definitely not all BIR styles.
Just like Restaurant cooking is usually a higher level than Take Away cooking.
cheers Chewy :)
CA
Amazing, after 3160 posts on your curry journey, you ask such a daft question about Salt. or are you simply Trolling again...
What part of the country are you in and just curious, but have you ever spent any time, in a BIR kitchen. ???
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Thanks for posting your recipes Abdul, and very clearly presented 8)
1. In a cooking pot add oil, salt and cook for 1 to 2 minutes
This intrigues me. I know other (BIR) recipes include adding salt (usually with the spices) at the frying stage. But, for the life of me, I can't understand why?
Could you (or anyone else) please explain the rationale for this?
Thanks
Hi Cory,
I believe I read somewhere once, but not too sure where now, that if you add salt in the frying process, it actually reduces the sodium in the salt but leaves the taste...
Therefore making for a healthier dish...... Not sure how true this is though.
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Seems reasonable to me, although if you use a non-stick pan for frying onions the gritty salt will probably reduce the life of the coating.
That's fine Paul but, in this case (and in some others), the salt is being fried, by itself (or with spices), for some considerable time, in oil, before the onions (or anything else) are added.
And I wonder why?
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CA
Amazing, after 3160 posts on your curry journey, you ask such a daft question about Salt. or are you simply Trolling again...
What part of the country are you in and just curious, but have you ever spent any time, in a BIR kitchen. ???
Thank you for your erudite response CT ::)
So, in your infinite wisdom, WHY is it such a daft question and what IS the answer!?
I would REALLY like to know. Perhaps it is YOU who is trolling??? :-\
As for the part of the country I'm in, it matters not one iota (Does it? Regarding my question?). Suffice to say that I have spent MANY years eating BIR curries and MANY years trying to replicate them.
I have also been in SEVERAL BIR kitchens...as, no doubt, YOU have!
So, cut the crap and extend me the courtesy of answering my question please :-\
Otherwise, you're adding nothing to my (or, I would assume, others') understanding!
PS: Thank you very much for reminding me why I am nowadays reluctant to participate in the forum :-\
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I just read it that you add the salt while the oil heats up so when the onions go in the salt is hot and evenly distributed around the pan. Im sure it would make little difference to add the salt with the onions but maybe it is a good habit to get into.
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PS: Thank you very much for reminding me why I am nowadays reluctant to participate in the forum :-\
Don't let him (CT) rattle you CA, Just ignore him and he might go away ;D
I for one look forward to your input, as i would imagine many others do, So keep posting.
I'm also intrigued by this salt frying ;D
Come on CT, we are waiting to be enlightened
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Hi
Reference the salt in oil, at first I wondered if it was just a cultural thing. The salt though will lower the smoking point of the oil, not 100% sure that is a good thing as it is then easier to ruin a meal. That though could answer other questions.
Regards
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Hi,
Thank you for your replies, I am happy ;D that you all have shown interest into what I have posted.
With regards to the salt, the reason I add it with the oil and cook is because I am purely heating the oil before completing the tarka. Whether I put the salt in first or last, it does not change the taste, it is just the way I prefer to cook at times.
The recipes I have(will) post, is(will be) exactly how I cook in my kitchen in the restaurant and this is exactly how I have taught many chefs over the years.
Thank you,
Abdul
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Hi
Thank you Abdul, it would appear that things are being taken too literal.
Regards
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Thanks for posting just made my 8 spice batch up
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CA - Amazing, after 3160 posts on your curry journey, you ask such a daft question about Salt. or are you simply Trolling again...
Why do you think it's such a daft question? I read all of CA's questions amd comments (above) before I reached your comment and I was thinking what good, valid points he was making. Do you know the answer with 100% certainty?
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Glad that's all salted out then.
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Abdul,
I made this to spec this evening other than adding 1.5 tsp of kashmiri chilli powder to the 8 spice mix. I like a little heat in my currys ;D
Observations:-
It was the first time i have prepared a curry without any ginger present in either base or the 2nd stage cook!!
I thought the method of cooking was very easy and left little room for error (ie over frying garlic and spices) similiar in some ways to the way Taz does it.
so little oil used :o :o
Conclusion:-
It was a very tasty curry and had the BIR feel about it in both consistency and taste. The pre cooked chicken recipe was very good and made excellent chicken pieces that would compliment any dish.
I am looking forward to future recipes in particular the Ceylon ;) ;D (I have a litre of base left ;D)
Fellow CRO members, you wont go far wrong in following this recipe and gives a good basis to experiment with.
Regards,
Alan ;D
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Also made a curry last night from this was really good thanks best spice mix I've used anyway.
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Thanks very much for the recipes so far Abdul.
I'll be definitely be giving these a try next time I make some base. 8)
Here's hoping you continue to contribute to this great site for a great while to come.
Thanks again
Martin
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Very positive results being reported by CRO members so far. And prompting some interesting questions as well. Good to have you on board Abdul. Long may it continue. Look forward to having a go at your recipes in the near future once i've completed my other cooking projects ;D
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Thank you everyone for all your feedbacks. I hope you enjoy cooking the following recipes and I look forward to hearing your feedback on them. If you have any questions, please post them. Thank you.
Chicken Madras
Ingredients
Pre cooked chicken 16 portions (est. 152 to 180grams)
Basic tarka
Chilli powder 1 tbsp
8 spice 1 tbsp
Tomato puree paste 1 tbsp
Small lemon quarter cut
Gravy
Garnish
Coriander
Method
1. In a cooking pot make a basic tarka.
2. Add 8 spice, chilli powder, tomato puree and squeeze the juice from the lemon.
3. Then add 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
4. Add the chicken portions, stir well and cook for 2 to 3 minutes.
5. Finally add 1 pint of gravy and cook for 5 to 6 minutes.
6. Garnish with coriander.
Chicken Ceylon
Ingredients
Pre cooked chicken 16 portions (est 152 to 180grams)
Coconut cream 2 tbsp
Coconut powder 1 tbsp
Sugar 1 tsp
8 spice 1 tsp
Tomato puree paste 1 tbsp
Basic tarka
Gravy
Garnish
Coriander
Lemon 2 pieces cut into thin rings (est. 2mm thickness)
Method
1. In a cooking pot make a basic tarka.
2. Add 8 spice, tomato puree, coconut cream, coconut powder and sugar.
3. Then add 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
4. Add the chicken portions, stir well and cook for 2 to 3 minutes.
5. Finally add 1 pint of gravy and cook for 5 to 6 minutes.
6. Garnish with coriander and lemon.
Next week; Chicken Saagwalla
Ingredients; spinach, pre cooked chicken and butter.
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Hi Abdul,
Many thanks for you coming here to cr0 and posting your info.
I have just purchased your book from ebay.
When will part 2 be available?
Just one thing, when I've had a chicken ceylon in the uk they have tasted like a madras with coconut and sometimes even hotter than a madras. I thought Celyon (now Sri Lanka of course) had a reputation for hot spicy food.
Cheers,
Paul
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Hi Abdul
Thanks for posting your recipes
A familiar Madras for me, a dash of Worcestershire sauce
would make it what we call "Old School" i.e. 70's style.
The Ceylon/Sri Lanka is similar also, but I only use Coconut flour
Chilli, and wedge of Lemon cooked in the sauce.
p.s.. Your book arrived today, well printed and worth the small price.
Cheers Chewy
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Hi
Apologies if I have missed the obvious, but can someone post a link to somewhere where one can purchase said book?
Thanks in advance!
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Hi
Apologies if I have missed the obvious, but can someone post a link to somewhere where one can purchase said book?
Thanks in advance!
Try this link my friend
http://learn2cook.vpweb.co.uk/default.html (http://learn2cook.vpweb.co.uk/default.html)
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Hi
Apologies if I have missed the obvious, but can someone post a link to somewhere where one can purchase said book?
Thanks in advance!
Try this link my friend
http://learn2cook.vpweb.co.uk/default.html (http://learn2cook.vpweb.co.uk/default.html)
Many thanks :)
Edit: Ordered a copy right now....
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Edit: Ordered a copy right now....
Me too. :)
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Just ordered the book :)
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Thanks again Abdul for posting these recipes and the extras in the e-mails.
Cheers.
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Am very much looking forward to the chicken saagwalla :P
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Just ordered the book
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When will part 2 be available?
Just one thing, when I've had a chicken ceylon in the uk they have tasted like a madras with coconut and sometimes even hotter than a madras. I thought Celyon (now Sri Lanka of course) had a reputation for hot spicy food.
Cheers,
Paul
Hi Paul,
Volume 2 will hopefully be available christmas 2012 as yet we still have many volume 1 books to sell.
Ceylon is a coconut flavoured curry, with a touch of hotness so it should be less than a madras. Some chefs however do like to add extra chilli to the dish. Normally it would be hot only if you ask for it.
Thank you,
Abdul
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Hi Paul,
Volume 2 will hopefully be available christmas 2012 as yet we still have many volume 1 books to sell.
Ceylon is a coconut flavoured curry, with a touch of hotness so it should be less than a madras. Some chefs however do like to add extra chilli to the dish. Normally it would be hot only if you ask for it.
Thank you,
Abdul
[/quote]
Hi Abdul,
And many thanks for sending me the book. I am a bit complexed however, that you have put a "Lamb Curry, on the bone" recipe on page 26, and then exactly the same recipe on page 28, but called it, "Meat Curry on the bone". Surely you could have substituted one of the recipes with something else, like a Bhuna for instance?........
Regards,
Bob
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Hi Abdul,
And many thanks for sending me the book. I am a bit complexed however, that you have put a "Lamb Curry, on the bone" recipe on page 26, and then exactly the same recipe on page 28, but called it, "Meat Curry on the bone". Surely you could have substituted one of the recipes with something else, like a Bhuna for instance?........
Regards,
Bob
Hi Paul,
The reason why I seperated the two dishes is because they are both favourable dishes in traditional bangladeshi cuisine. That is why I felt that I should keep the dishes seperate. Please do cook them and hopefully you will experience the differences.
Thank you,
Abdul
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Hi Abdul,
And many thanks for sending me the book. I am a bit complexed however, that you have put a "Lamb Curry, on the bone" recipe on page 26, and then exactly the same recipe on page 28, but called it, "Meat Curry on the bone". Surely you could have substituted one of the recipes with something else, like a Bhuna for instance?........
Regards,
Bob
Hi Paul,
The reason why I seperated the two dishes is because they are both favourable dishes in traditional bangladeshi cuisine. That is why I felt that I should keep the dishes seperate. Please do cook them and hopefully you will experience the differences.
Thank you,
Abdul
I noticed exactly the same repitition.
The only difference would be the meat used.
Basic currys using a basic gravy and mix powder.
1 and a half years for volume 2, i think I'll give it a miss thankyou.
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I find Abdul very helpful and he has posted some recipes from his
book here, inc the spice mix how kind is that.
The book is optional and only the price of a pint in London,
well you get the idea ;)
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Abdul,
having pondered long on your recipes at the start of the post one thing that's nagging me is the tarka (absence of ginger). our existing knowledge is to start the dish (most dishes) with garlic/ginger paste. would appreciate your thoughts on garlic/ginger paste. does this exist as a separate tarka. this would make sense to me as i feel i must get to your type of tarka via bunjarra.
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Abdul,
having pondered long on your recipes at the start of the post one thing that's nagging me is the tarka (absence of ginger). our existing knowledge is to start the dish (most dishes) with garlic/ginger paste. would appreciate your thoughts on garlic/ginger paste. does this exist as a separate tarka. this would make sense to me as i feel i must get to your type of tarka via bunjarra.
Hi Jerry,
Thank you for pointing out that there was no ginger, it should have been garlic AND ginger (60/40 mix) could you please tell me how I could edit the post. I would most appreciate it and thank you again.
Thank you,
Abdul
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Chicken Saagwala
Ingredients
152g to 180g of pre cooked Chicken
Spinach 400g
Basic tarka (60 garlic/40 ginger mix blend)
8 spice 1 tbsp
Tomato puree paste 1 tbsp
Salt quarter tsp (according to taste)
3 clove of Garlic chopped
Butter 1 and half tbsp
Gravy
Garnish
Coriander
Piece of fresh lemon
Method
1. In a frying pan, add butter instead of oil to make a tarka and salt.
2. Add the spinach, chopped garlic and cook for 3 to 4 minutes to ensure it has been cooked.
3. Add 8 spice, tomato puree paste and 1 ladle spoon of gravy; stir well and cook for 2 to 3 minutes to ensure the spices are nicely cooked.
4. Add the chicken, stir well and cook for 2 to 3 minutes.
5. Then add 1 pint of gravy and cook for 7 to 10 minutes to ensure everything is nicely cooked.
6. Finally garnish with coriander and lemon.
If you would like to cook any other chicken dishes then please use the preperations at the beginning of the thread.
I will be moving onto vegetable dishes from next week using pre cooked vegetables.
Next week:
Vegetable Jalfrezi
Ingredients; jalfrezi paste, frozen mixed veg, frozen sweetcorn, frozen beans, red potatoes, cauliflower, green chillies, capsicums (red, yellow and green), red onions, tomato puree, coriander and tomatoes.
Paneer Tikka Jalfrezi
Ingredients; paneer, green chillies, capsicums (red, yellow and green), red onions, tomato puree, tomatoes, jalfrezi paste, and coriander.
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Looks like one for me today - thanks Abdul
best, Rich
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Chicken Saagwala
Ingredients
152g to 180g of pre cooked Chicken
Spinach 400g
Basic tarka (60 garlic/40 ginger mix blend)
8 spice 1 tbsp
Tomato puree paste 1 tbsp
Salt quarter tsp (according to taste)
3 clove of Garlic chopped
Butter 1 and half tbsp
Gravy
Garnish
Coriander
Piece of fresh lemon
Method
1. In a frying pan, add butter instead of oil to make a tarka and salt.
2. Add the spinach, chopped garlic and cook for 3 to 4 minutes to ensure it has been cooked.
3. Add 8 spice, tomato puree paste and 1 ladle spoon of gravy; stir well and cook for 2 to 3 minutes to ensure the spices are nicely cooked.
4. Add the chicken, stir well and cook for 2 to 3 minutes.
5. Then add 1 pint of gravy and cook for 7 to 10 minutes to ensure everything is nicely cooked.
6. Finally garnish with coriander and lemon.
If you would like to cook any other chicken dishes then please use the preperations at the beginning of the thread.
I will be moving onto vegetable dishes from next week using pre cooked vegetables.
Next week:
Vegetable Jalfrezi
Ingredients; jalfrezi paste, frozen mixed veg, frozen sweetcorn, frozen beans, red potatoes, cauliflower, green chillies, capsicums (red, yellow and green), red onions, tomato puree, coriander and tomatoes.
Paneer Tikka Jalfrezi
Ingredients; paneer, green chillies, capsicums (red, yellow and green), red onions, tomato puree, tomatoes, jalfrezi paste, and coriander.
Hi Abdul,
All your recipes look good and as I said about the Chicken Ceylon on Friday, it was good, but I just felt it needed a little more Umph in my opinion. Do you think that by adding 1 tbsp of 8 spice like the dish above instead of the 1 tsp called for in the recipe would have enhanced the dish or in your opinion would it be too much?
Kind Regards,
Bob
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Thank you so much for these posts' Abdul
I can't wait for the vegetable curries next week
I've just recently started using deep fried paneer as well
Thanks
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Hi Abdul,
All your recipes look good and as I said about the Chicken Ceylon on Friday, it was good, but I just felt it needed a little more Umph in my opinion. Do you think that by adding 1 tbsp of 8 spice like the dish above instead of the 1 tsp called for in the recipe would have enhanced the dish or in your opinion would it be too much?
Kind Regards,
Bob
Hi Bob,
Thank you for your feedback on the ceylon, Yes by adding 1 tbsp of 8 spice instead of 1 tsp would enhance the dish :)
Thank you,
Abdul
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Chicken Saagwala
Ingredients
152g to 180g of pre cooked Chicken
Spinach 400g
Basic tarka (60 garlic/40 ginger mix blend)
8 spice 1 tbsp
Tomato puree paste 1 tbsp
Salt quarter tsp (according to taste)
3 clove of Garlic chopped
Butter 1 and half tbsp
Gravy
Garnish
Coriander
Piece of fresh lemon
Method
1. In a frying pan, add butter instead of oil to make a tarka and salt.
2. Add the spinach, chopped garlic and cook for 3 to 4 minutes to ensure it has been cooked.
3. Add 8 spice, tomato puree paste and 1 ladle spoon of gravy; stir well and cook for 2 to 3 minutes to ensure the spices are nicely cooked.
4. Add the chicken, stir well and cook for 2 to 3 minutes.
5. Then add 1 pint of gravy and cook for 7 to 10 minutes to ensure everything is nicely cooked.
6. Finally garnish with coriander and lemon.
If you would like to cook any other chicken dishes then please use the preperations at the beginning of the thread.
I will be moving onto vegetable dishes from next week using pre cooked vegetables.
Next week:
Vegetable Jalfrezi
Ingredients; jalfrezi paste, frozen mixed veg, frozen sweetcorn, frozen beans, red potatoes, cauliflower, green chillies, capsicums (red, yellow and green), red onions, tomato puree, coriander and tomatoes.
Paneer Tikka Jalfrezi
Ingredients; paneer, green chillies, capsicums (red, yellow and green), red onions, tomato puree, tomatoes, jalfrezi paste, and coriander.
Abdul it
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Loveitspicy,
What an awesome looking Pic, I am not kidding i have went straight out and bought some spinach to make this tomorrow ;D
Abdul, thanks again for posting these mouth watering recipes :P :)
Alan ;D
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Loveitspicy,
What an awesome looking Pic, I am not kidding i have went straight out and bought some spinach to make this tomorrow ;D
Abdul, thanks again for posting these mouth watering recipes :P :)
Alan ;D
Cheers Moonster
It was a nice pleasant dish after i realised my mistake
best, Rich
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Abdul it
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Hi Abdul
I don't know if I missed a post but are you still working in the restaurant/takeaway industry? If so where, as it would be good for one of the members to try it out first hand :)
regards
Barry
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Hi Abdul
I don't know if I missed a post but are you still working in the restaurant/takeaway industry? If so where, as it would be good for one of the members to try it out first hand :)
regards
Barry
Hi Barry,
You have not missed a post as I have not told anyone where I work exactly and the only reason I mentioned that was so you would all know that I am still in the BIR industry. But I am talking to Stew (moderator/admin) with regards to inviting a few members to shadow me. Once we have made a decision, I will post the details of my restaurant. Also the reason why I have not named my restaurant is because I do not want our members to think that I am advertising as I had a similar problem with regards to my book.
I am here just to share my knowlegde with those who love to cook BIR style dishes. ;D
Thank you,
Abdul
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Hi Abdul
I love cooking - can i have an invite and a plane ticket!!! joking!
Any chance of any videos anywhere showing us how you or your staff cook it all!
Would be great to have a look -
by the way i did wonder when you asked if i minded about the Pumpkin and Carrot dish on the menu
Still would love to see a pic of that
best, Rich
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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
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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
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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....
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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.
-
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
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Cheers Martin :)
Phil
-
[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 8). Keep up the good work :D.
-
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.
(http://www.curry-recipes.co.uk/imagehost/pics/b93d0959afd5ad1f9ba81b68e0770e22.JPG) (http://www.curry-recipes.co.uk/imagehost/#b93d0959afd5ad1f9ba81b68e0770e22.JPG)
Can use this same recipe for pre cooked chicken or pre cooked lamb.
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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.
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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?
-
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.
Hi Alan,
No you do not get the heat from the jalfrezi paste; you get it from the chillies and 8 spice only.
I am happy that it turned out so well and I will surely check the pictures out ;D
Thank you,
Abdul
-
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?
Hi Haldi,
Yes that is the brand I use.
I have sent a message to Stew with regards to editing the recipe, it should be just 60 garlic/40 ginger mix blend. Not garlic and garlic ginger. Hopefully Stew may amend my post soon.
Thank you,
Abdul
-
Chicken Drumsticks
Ingredients
15 pieces of skinless chicken drumsticks
Olive oil 6 tbsp
Low fat yoghurt 4 tbsp
Tamarind sauce 2 tbsp
Mint sauce 1 tbsp
Tikka paste 1 tbsp
Tandoori paste 2 tbsp
Garlic and ginger mix half tbsp
8 spice 2 and half tbsp
Salt half tbsp
Kashmiri masala paste half tbsp
Method
1. Score the chicken drumsticks, wash and set aside.
2. In a large bowl add the rest of the ingredients above and mix together until it turns into a paste.
(http://www.curry-recipes.co.uk/imagehost/pics/288f872ed99012b342346192dfa90933.jpg) (http://www.curry-recipes.co.uk/imagehost/#288f872ed99012b342346192dfa90933.jpg)
3. Add the chicken drumsticks and mix well into all the masalas and marinate for 24 hours.
(http://www.curry-recipes.co.uk/imagehost/pics/5abdf065f8663bb438785004bae0ce3e.jpg) (http://www.curry-recipes.co.uk/imagehost/#5abdf065f8663bb438785004bae0ce3e.jpg)
4. Finally cook in a grill or tandoor.
(http://www.curry-recipes.co.uk/imagehost/pics/11b799a88259be31a161f2183163c475.jpg) (http://www.curry-recipes.co.uk/imagehost/#11b799a88259be31a161f2183163c475.jpg)
Hi everyone, hope you enjoy cooking something I made just over the weekend :) wanted to share the recipe.
I will be posting the recipe of the mix veg very shortly.
-
Hi Abdulmohed,
These look very yummy indeed :)
Just out of curiosity, is there any particular reason why you use Olive Oil instead of sunflower or rapeseed oil?
-
Thanks very much Abdul for your posts here. Perhaps you will understand that after nearly four decades of searching for The Grail I got behind the scenes at The Ashoka and found heaven. Having been given a full demo of cooking everything required and home version recipes together with the actual chefs handbook I have felt no real need to cook anything else. I was after The Glasgow taste and smell and now have it but that said I have been willing to have a go at the definitive English style now that I am living in Kent. I have made a full batch of The Ashoka kit this past week but my dinner party has been postponed this weekend so I now intend to make a batch of your base and Tarka so thanks for the inspiration. If you don't mind can anyone here give us feedback on your Madras. I have your book on it's way to add to my collection. I am sure we are all delighted that you have joined us not only to share your recipes but equally important your experience , thanks again PP
-
Panpot
I think i read on here somewhere that there is no Madras or Vindaloo recipes in Abdul's book, But I could be wrong,
HS
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Panpot
I think i read on here somewhere that there is no Madras or Vindaloo recipes in Abdul's book, But I could be wrong,
HS
Hi, you're right, there isn't a Madras recipe in the book but Abdul posted a Chicken Madras recipe on page four of this thread.
-
Cheers Rocky, Forgot about that one ;D
HS
-
Abdul,
They look great with your rice and will be making them soon. When you have time can you post up your rice recipe for this dish or is it in your book that i have?
Regards
Alan
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Hi Abdulmohed,
These look very yummy indeed :)
Just out of curiosity, is there any particular reason why you use Olive Oil instead of sunflower or rapeseed oil?
Thank you :)
There is no particular reason why i use olive oil, i just prefer to use it. You can use any type of oil you like.
Abdul
-
Abdul,
They look great with your rice and will be making them soon. When you have time can you post up your rice recipe for this dish or is it in your book that i have?
Regards
Alan
Hi Alan,
You can use the rice recipe from the book but replace the mixed vegetable with sliced runner beans and do not add the egg.
Thank you,
Abdul
-
Thanks very much Abdul for your posts here. Perhaps you will understand that after nearly four decades of searching for The Grail I got behind the scenes at The Ashoka and found heaven. Having been given a full demo of cooking everything required and home version recipes together with the actual chefs handbook I have felt no real need to cook anything else. I was after The Glasgow taste and smell and now have it but that said I have been willing to have a go at the definitive English style now that I am living in Kent. I have made a full batch of The Ashoka kit this past week but my dinner party has been postponed this weekend so I now intend to make a batch of your base and Tarka so thanks for the inspiration. If you don't mind can anyone here give us feedback on your Madras. I have your book on it's way to add to my collection. I am sure we are all delighted that you have joined us not only to share your recipes but equally important your experience , thanks again PP
Hi PP,
Thank you very much for your comment :) and I hope you will enjoy cooking the recipes in the book; if you need any further help then please let me know and keep an eye on the wagon where I will be posting different recipes.
If there is a particular dish you would like me to post then let me know.
If you do decide to make the madras then let us know how you find it :)
Thank you,
Abdul
-
Pre cooked mixed vegetable
Ingredients
Mixed vegetable (500g)
1 red potato peeled and cut into small cubes
Olive oil 6 tbsp
2 onions ? finely chopped
Garlic and ginger mix (40:60)
Salt 1 and half tsp (according to taste)
Chopped Tomatoes 200g
8 spice 2 and half tsp
Tomato puree 2 tsp
Garnish
Fresh Coriander
(http://www.curry-recipes.co.uk/imagehost/pics/a8d4b969b364c5bac365a9300cc9e98b.jpg) (http://www.curry-recipes.co.uk/imagehost/#a8d4b969b364c5bac365a9300cc9e98b.jpg)
Methods
1. In a cooking pot add the olive oil and heat for 1 to 2 minutes.
2. Then add the onion, garlic ginger mix, salt and cook until golden.
(http://www.curry-recipes.co.uk/imagehost/pics/3e099a01dd5a069bb86a5d5b796e19a3.jpg) (http://www.curry-recipes.co.uk/imagehost/#3e099a01dd5a069bb86a5d5b796e19a3.jpg)
3. Add the chopped tomatoes and cook again for 2 to 3 minutes.
(http://www.curry-recipes.co.uk/imagehost/pics/c07edd0ee22905cccfc12c564b7ea8e4.jpg) (http://www.curry-recipes.co.uk/imagehost/#c07edd0ee22905cccfc12c564b7ea8e4.jpg)
4. Add 8 Spice, tomato puree and cook for 2 to 3 minutes.
5. Then add 1 cup of water.
6. Cook for 2 to 3 minutes to ensure the masalas are cooked well.
7. Finally add the mixed vegetables and stir well.
(http://www.curry-recipes.co.uk/imagehost/pics/a22235dbb843f74e6677360bc09ea7a0.jpg) (http://www.curry-recipes.co.uk/imagehost/#a22235dbb843f74e6677360bc09ea7a0.jpg)
8. Cover the cooking pot with a lid and cook over medium heat for 15 minutes stirring occasionally. Then simmer for 10 minutes (est.). Check to ensure the vegetables are cooked. Bare in mind that the pre cooked mixed vegetable should be dry.
9. Garnish with coriander
(http://www.curry-recipes.co.uk/imagehost/pics/30399b49281ee1db59075867473f44e5.jpg) (http://www.curry-recipes.co.uk/imagehost/#30399b49281ee1db59075867473f44e5.jpg)
Now you can make a vegetable dish of your choice
OR
cool down (est. 90 minutes) and store (preferably use within 2 days) in a fridge (0-5 celcius).
-
I bought myself enough to make two batches of Abdulmohed's base. I also decided to make a half batch of the spice mix but even that I suspect is way too much for the average contributor here unless you are having curry every day. If it works for me in future I will make quarter batches. Anyway I have now made two batches of the base. It has a pleasant taste but certainly needs additional water before blending as it is too thick for me. Having said that once it was about right I got 17 portions in bags and into the freezer from the first batch, so I am more than happy with that. I am however confused with the book in that there is no mention of the Tarka and it's not used in the recipes indeed not may use ginger and with no bread or rice recipes I feel it would be disappointing for a beginner. Also I would have expected to see a recipe for a Madras, so I am delighted to have yet another book or in this case a booklet but would be more inclined to follow the authors post here. I feel that Abdulmohed should post here understanding that most if not all of us are looking for additional insights or definitive BIR recipes and should not assume we would be beginners as the book kind of does. Clearly I have yet to have a go with the recipes and will do so sometime soon. I don't want to waste precious time and effort cooking The Madras on page four if it has been adapted for beginners and home kitchens rather I would be grateful for any Madras loving and proficient member here to comment either having tried it themselves or who from experience can give a reasoned opinion on it. They say life is too short to drink cheap wine but life is too short to cook inferior curry when you already know how to get it right for your own regional taste buds. I am genuinely grateful for the opportunity to stock up on another base and for these posts and recipes but I do want my first Madras ever to be on the mark in terms of our high standards here. I hope this helps and if any additional input can be given to those of us who are very confident in our reproduction of BIR quality to better use these recipes then I am sure it will be appreciated. Cheers Panpot
-
I've now bagged my second batch and this time got 13 portions. Slightly thicker in consistency and perhaps the veg was smaller, who knows.
I have pre cooked the chicken as per the post and will cook a couple of curries tonight from the posts or the book.
Once the cooked chicken is removed I intend to blitz it and keep it for a base to a veggie curry some time in the future. Will report on my results, thanks again Abdulmohed. PP
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Hi Panpot,
I too have bought the booklet and have made my second batch of base. It is a very thick base and I put this down to the potato added, which will always thicken a dish. I actually got 3 1/2 litres out of the basic recipe but after adding water because I thought it was too thick ended up with over 5 litres of the stuff, which I find hard to freeze in my small freezer.
I like the base because of the chili kick but I am thinking that I prefer Taz's base because of it's flavor.
I think my next quest will be making both bases and then making my favorite dish which is Garlic Chili Chicken using both bases and then deciding on which base I prefer most.
Indeed, I would have thought that the booklet would have contained at least a Madras dish, and I have e-mailed Abdulmohed on making a Bhuna which is my favorite dish and even sent him the recipe that I use, but never got a reply.
It makes me think that this could be just a money making exercise for Abdulmohed as I have not seen any significant changes in what I currently produce compared to anything of his....
I've made the Chicken Tikka from his booklet and it doesn't come anywhere as near as nice as Blades recipe, and I have also made the Chicken Tikka Masala, which again doesn't compare with what I am already making.......
So, once again the quandary is.....
No matter where you go or what you try whether it be someones home cooked curry or a restaurant curry or a curry from someone else's book, does it suit you're palate? and if not, is there a definitive curry that would suit everyone's palate?
I think that everyone here is trying to dig for gold, when in practice, most have already found it.......
Those that haven't, I guess need to spend the 5 or 6 or more years that the rest of us have in practicing until they get their preferred dish...
I hope this doesn't sound too harsh as I have found everything I needed to make my perfect dishes from this forum and I thank everyone for their contributions over the years, I just hope everyone else does too :)
-
Pre cooked mixed vegetable
Thank you so much for this
I have seen quite a bit in takeaway kitchens but it's so easy to miss something
I look forward to a vindaloo or something similar to go with this
Thanks
-
I bought myself enough to make two batches of Abdulmohed's base. I also decided to make a half batch of the spice mix but even that I suspect is way too much for the average contributor here unless you are having curry every day. If it works for me in future I will make quarter batches. Anyway I have now made two batches of the base. It has a pleasant taste but certainly needs additional water before blending as it is too thick for me. Having said that once it was about right I got 17 portions in bags and into the freezer from the first batch, so I am more than happy with that. I am however confused with the book in that there is no mention of the Tarka and it's not used in the recipes indeed not may use ginger and with no bread or rice recipes I feel it would be disappointing for a beginner. Also I would have expected to see a recipe for a Madras, so I am delighted to have yet another book or in this case a booklet but would be more inclined to follow the authors post here. I feel that Abdulmohed should post here understanding that most if not all of us are looking for additional insights or definitive BIR recipes and should not assume we would be beginners as the book kind of does. Clearly I have yet to have a go with the recipes and will do so sometime soon. I don't want to waste precious time and effort cooking The Madras on page four if it has been adapted for beginners and home kitchens rather I would be grateful for any Madras loving and proficient member here to comment either having tried it themselves or who from experience can give a reasoned opinion on it. They say life is too short to drink cheap wine but life is too short to cook inferior curry when you already know how to get it right for your own regional taste buds. I am genuinely grateful for the opportunity to stock up on another base and for these posts and recipes but I do want my first Madras ever to be on the mark in terms of our high standards here. I hope this helps and if any additional input can be given to those of us who are very confident in our reproduction of BIR quality to better use these recipes then I am sure it will be appreciated. Cheers Panpot
Hi Panpot
Abdul's Madras is very similar to the Madras I know well, here in the Northeast.
I think it would be worth your effort, to give it a try.
You could possibly compare the two, especially when you have all that base to play with.
I've posted my Madras video recipe, it explains the Tarka technique here
http://www.curry-recipes.co.uk/curry/index.php?topic=5634.msg55685#msg55685 (http://www.curry-recipes.co.uk/curry/index.php?topic=5634.msg55685#msg55685)
On joining cr0, I posted a pdf recipe, which I made from footage at a local restaurant
http://www.curry-recipes.co.uk/curry/index.php?topic=5376.msg53069#msg53069 (http://www.curry-recipes.co.uk/curry/index.php?topic=5376.msg53069#msg53069)
Hope this helps.
cheers Chewy
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Hi Panpot and 976bar,
Thank you for your feedback, sorry that the dishes are not to your taste, however, before all the dishes were put into the book they had been tasted both in the restaurant and at home. Every feedback is important to me as it will help me to improve on my next volume.
I have just double checked my email, if you still would like a recipe for the bhuna then let me know as I have missed replying.
Although, after weeks of puting effort into posting recipes onto this site, breaking down the BIR process to make it easier for our members I am suprised that the 'money making' comment has arised. Baring in mind that I have not advertised in my posts.
Thank you,
Abdul
-
Thanks guys and especially Abdul for providing the recipes. I made the Chicken Madras and the Chicken Ceylon and both were very good, indeed my wife loved them both. I can't compare with anything as I have never ordered either before believe it or not. So if someone else can I would certainly appreciated their opinion. I had no Coconut cream so mixed about a 5th of a can of coconut milk and coconut powder to make a paste before adding a little more coconut milk as it cooked through.
I also added the rest of the can to the remains of the pre cooking sauce for the chicken to make a rather tasty base for a korma sometime in the future. I got 8 portions out of it so please there too.
If I can be so bold as to suggest to Abdul that you post the requests for recipes that you can give us on here rather than reply privately to emails it will help us all. If you are going to do a second book it might be best to do direct recipes for the reader and don't make changes but be absolutely strict about authentic ingredients as per the BIR kitchen and let us do our best to duplicate. That would be a best seller and a must buy for all of us here past and present.
I look forward to any more of your recipes you can give us as I have 28 portions or there abouts of your base and a tub full of your spice mix. Thanks again and I wish you every success with the book and don't personally think you have been selling it here. PP
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Abdul, as soon as i have some room in the freezer i will definitely be trying your base as it's low on oil which by coincidence so is my local BIR's. I will definitely be trying your madras along with the ceylon which is a curry i have not tried before. Thanks for the postings and sharing your knowledge my friend :D
-
additional insights or definitive BIR recipes
i live in hope that any book 2 could target these topics. Abdul is clearly a genuine star man and shares our collective passion. the commercial world must weigh heavy though on anyone in the trade. i feel pointers in the right direction are the best that can be realistically hoped for. even knowing the dead ends "what not to do" is equally important.
the other incompatibility - is easy cooking at home. i still love my local restaurant and local TA much less now for taste and more and more just for a rest (time and effort needed for BIR is huge for the home cook). how many of us cook in the garage or shed.
ps on madras - this varies widely across BIR land. it's no surprise matching our own personal expectation with recipe will be near impossible. chewtikka's pointer is key to them all - it's a hot fry dish.
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Thanks for the links chewytikka, especially the video. Its amazing what you miss when you stay away from the site for a few months. I will have look at others you have posted now.
Looking forward to more recipes from Abdul so I can use up his kit over the coming months as it will take that long with my Ashoka kit also up to date I have around 45 portions of base in the freezer for the wife and I. when the curry thing takes you it really does .PP
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Tandoori King Prawn
Ingredients
King Prawn 700 grams
Mustard oil 6 tsp
Garlic ginger mix (40/60) 1 tbsp
Lemon juice half tbsp
Chilli paste 1 tbsp (optional)
Salt half tsp (according to taste)
Dry coriander leaves 1 tbsp
Mint sauce 1 tbsp
Kashmiri masala curry paste half tbsp
Tikka paste 1 tbsp
Tandoori paste 1 tbsp
Yoghurt 1 tbsp
Red food colour a touch
Method
1. Wash the king prawn and put aside
2. In a bowl add all the above ingredients together and mix together into a paste.
(http://www.curry-recipes.co.uk/imagehost/pics/2293c13a9f2f3770405401d51622b8a4.jpg) (http://www.curry-recipes.co.uk/imagehost/#2293c13a9f2f3770405401d51622b8a4.jpg)
3. Add the king prawn and mix well.
(http://www.curry-recipes.co.uk/imagehost/pics/453d25246efb36577bb8f5b8941059e8.jpg) (http://www.curry-recipes.co.uk/imagehost/#453d25246efb36577bb8f5b8941059e8.jpg)
4. Marinate for 24 hours
5. Then stack the king prawn onto bamboo skewers and grill.
BEFORE
(http://www.curry-recipes.co.uk/imagehost/pics/177f274482fc4edce584840fd361dc50.jpg) (http://www.curry-recipes.co.uk/imagehost/#177f274482fc4edce584840fd361dc50.jpg)
AFTER
(http://www.curry-recipes.co.uk/imagehost/pics/dc9cbfd33a10ab5893f152fddc4fe336.jpg) (http://www.curry-recipes.co.uk/imagehost/#dc9cbfd33a10ab5893f152fddc4fe336.jpg)
Turning into a Tandoori King Prawn Masala
Ingredients
Oil 5 to 6 tbsp
2 onion chopped
garlic ginger mix (40/60) 1 tbsp
Salt 1 tsp (according to taste)
Tandoori paste 1 tsp
Kashmiri masala paste half tsp
Tomato puree 1 and half tsp
Single cream 2 and half tsp
Yoghurt 1 and half tsp
8 Spice 1 and half tbsp
Garnish
Coriander
Slice of lemon
Lettuce
Method
1. In a cooking pot pour the oil, garlic ginger mix , salt and cook until golden.
2. Add 1 cup of water to dilute the onions and cook for 4 to 5 minutes.
3. Add tandoori paste, kashimiri masala paste, tomato puree, single cream, yoghurt, 8 Spice and cook for 2 to 3 minutes.
4. Add the king prawn, stir well and cook for 2 to 3 minutes.
5. After stirring well add half a pint of water and cook for 10 minutes (stirring occasionally) and simmer for 4 to 5 minutes.
(http://www.curry-recipes.co.uk/imagehost/pics/285eb4d1a4bf34b9a26630cd50bffbc9.jpg) (http://www.curry-recipes.co.uk/imagehost/#285eb4d1a4bf34b9a26630cd50bffbc9.jpg)
6. Garnish with coriander
(http://www.curry-recipes.co.uk/imagehost/pics/d218ddf0c51609ab7d57aa19bb7eccaa.jpg) (http://www.curry-recipes.co.uk/imagehost/#d218ddf0c51609ab7d57aa19bb7eccaa.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/9db60c787319c4dd58065e1851f6848b.jpg) (http://www.curry-recipes.co.uk/imagehost/#9db60c787319c4dd58065e1851f6848b.jpg)
This is for prawn lovers ;D.
Hope you all enjoy it
-
Hi Abdul
I'll be with everybody on cr0 in thanking you for all your effort
in producing and posting your recipes.
Just one point, posting new recipes on this same thread makes them difficult
to find, for instance I completely missed your Chicken Saagwala dish.
Some recipes become hidden and probably lost in posts with an obscure title.
I think its easier for members to find and tryout, if a recipe is posted in the right place, especially if its a new member or a member has been away on holiday etc...
They will definitely struggle to find what's been going on.
Hope this makes sense...
cheers Chewy ;)
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I agree Chewy.
Abdul has been very kind in posting his recipes. I for one look forward to his weekly recipe posts.
I dont think Abdul can do anything about it now, but if Admin could break down his recipes and put them in the relevant places, it would be a massive help to regular users and also to the new ones on the BIR bandwagon trail;D
alan ;D
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I received my copy of Abdul's book about a week ago and I look forward to trying his recipes this weekend - starting with the Madras!
-
Hi,
Thank you for your suggestions, I will try and post the previous recipes onto the relevant sections. I will also do the same for the future recipes I post. ;D
Thank you,
Abdul
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Hi,
Thank you for your suggestions, I will try and post the previous recipes onto the relevant sections. I will also do the same for the future recipes I post. ;D
Thank you,
Abdul
I would like to write in support of Abdul's approach of creating a single thread devoted to his recipes. We are, unfortunately, restricted by the forum software, and there is no way of which I am aware for a single message to appear in multiple threads (although the underlying database-driven architecture would almost certainly make that approach possible), so an initial post can either appear in a category/sub-category thread (e.g., BIR Recipes - Main Dishes / Madras) or in a threaded dedicated solely to recipes by one authority (be that authority an individual, such as Abdul Mohed, or a restaurant, such as the Ashoka). Once a recipe has been "announced", as it were, in a dedicated thread such as the present one, it is then very easy for the author to clone the recipe to the relevant category/sub-category thread, ideally after waiting for queries on the new recipe to arrive so that he can identify any apparent error(s) in the message and correct it/them in the category/sub-category copy.
An alternative, and equally viable, approach would be for Abdul to simply announce his latest recipe in this thread, but the announcement would contain only the name of the recipe and a link to its actual location in the category/sub-category hierarchy. With the benefit of hindsight, that might have been a better way to proceed, but I think that for consistency it is better if Abdul continues to first publish his recipes here (in this thread) and then, later, copies them to the relevant category/sub-category thread after he has had a chance to review questions and perhaps adjust the recipe accordingly.
** Phil.
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Nice one Phil, makes sense to me.
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Tandoori King Prawn
This is for prawn lovers ;D.
Hope you all enjoy it
I have to say Abdul, this looks absolutely delightful. Thank you for posting this recipe :)
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Abdul, I used your base last night again to make your Chicken Ceylon and also Chicken Madras. Personally I am new to Madras even although I have enjoyed BIR curry for over 40 years. My search to cook curry perfectly is as long. I would welcome your comment on the following. I made the madras with these additions, 1&1/2 tbs of garlic/ginger paste, and generous pinches of both coriander leaves and dried methi as the pastes fried before adding the base. Having been behind the scenes in Glasgow BIR I suspect it's how it would be done there and probably also has some bunjarra added too. I am delighted with your posts and look forward to more of them. PP
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Made the Tandoori King Prawns last night, absolutely beautiful, very nicely spiced and they went down a treat.
Thanks Abdul.
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Lamb keema with peas
Ingredients
Lamb keema ? half kilo (boiled, drained and put aside)
Frozen/fresh peas 4 tbsp (defrost)
Finely chopped onions 3 tbsp
Capsicum quarter finely chopped
Salt quarter tsp (according to taste)
Garam masala half tsp
Garlic and ginger mix 1 tbsp (heap)
8 spice 2 tsp
Chilli powder 1 tsp
Tomato puree 1 tsp
1 small tomato cut into four (optional)
Oil 3 to 4 tbsp
Gravy half pint
Garnish
Coriander
Method
1. In a pot, pour the oil and heat for 2 to 3 minutes.
2. Then add the keema, peas, onions, capsicum, salt, garam masala, ginger garlic mix, 8 spice, chilli powder and tomato puree. Stir well and cook for 20 minutes over medium heat (stirring occasionally).
(http://www.curry-recipes.co.uk/imagehost/pics/8b3c535739317943601c503899f53028.jpg) (http://www.curry-recipes.co.uk/imagehost/#8b3c535739317943601c503899f53028.jpg)
3. Once it is nicely cooked, add half pint of gravy, small tomato and stir well over medium heat for 10 minutes.
(http://www.curry-recipes.co.uk/imagehost/pics/241730c7137323fe55cbfefd46a2c70a.jpg) (http://www.curry-recipes.co.uk/imagehost/#241730c7137323fe55cbfefd46a2c70a.jpg)
4. Once the keema has nicely cooked, garnish with coriander.
NOTE: The times are all according to my cooker at the restaurant so please bare in mind that your cooking time will vary.
Potato Bhajiya
Ingredients
3 red medium sized potatoes sliced (2mm thickness)
Salt quarter tsp (according to taste)
8 spice 1 tsp
Tandoori powder 1 tsp
Gram flour 4 tbsp
Water
Oil (to deepfry)
Method
1. In a bowl add the potatoes, salt, 8 spice, tandoori powder and mix well using your hand.
2. Then add the gram flour and half cup of water. Mix well with your hand (add more water if needed) until it turns into a thick paste.
3. Finally deep fry for 10 minutes over full heat (stirring occasionally) until it is nice and golden (they will float once they are ready).
4. Goes nicely with a pint! ;D
(http://www.curry-recipes.co.uk/imagehost/pics/68eb758dfec876704ea9cdd489cff1ac.jpg) (http://www.curry-recipes.co.uk/imagehost/#68eb758dfec876704ea9cdd489cff1ac.jpg)
Hope you enjoy it!
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Looks another quality recipe Abdul.
Thanks again
Alan ;D
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Cheers Abdul looking forward to making the Keema Peas recipe, been holding out for a while for your recipe.
Thanks.
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Hi
Thank you again for your posts, how in this holy month can talk food while fasting?
Regards
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Thanks Abdul for the keema peas recipe. I found it interesting that you boil then drain the lamb first. Is that to get rid of some excess fat?
Cheers,
Paul
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Thanks Abdul for the keema peas recipe. I found it interesting that you boil then drain the lamb first. Is that to get rid of some excess fat?
Cheers,
Paul
Hi Paul,
Your absolutely right, you boil the lamb and then drain to reduce excess fat.
Thank you,
Abdul
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Hi Abdul,
Is there any chance of posting a Bhuna recipe please? :)
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Hi Abdul
I have been using this site for many years and have made plenty curries using various methods from here, However I have used yours and find it is Brilliant.....
The gravy is easy to make(as others are on here) but the way you do your chicken then starting with your tarka is to me the secret to the BR curry.
I still however need to find the perfect recipie for my favourite rice which is KEEMA PILAU RICE can you post your version here please..
I have also purchased your book
Cheers Abdul :D keep up the good work.
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Hi Abdul,
Is there any chance of posting a Bhuna recipe please? :)
Hi 976bar,
I will try sometime next week to post a bhuna recipe as it was next on my list :)
Abdul
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Hi 976bar,
I will try sometime next week to post a bhuna recipe as it was next on my list :)
Abdul
[/quote]
Cool!! :)
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Chicken Bhuna
Ingredients
20 pieces of pre cooked chicken
Onion half cut into small pieces
Tomato half cut into small pieces
Capsicum quarter cut into small pieces
Touch of Salt (according to taste)
Garlic Ginger mix 1 and half tsp
Oil 3 tbsp
Gravy 1 ladle spoon
8 Spice 1 tbsp
Peeled tomatoes 1 tsp
Gravy half pint
Garnish
Coriander
Method
1. In a cooking pot add oil, garlic ginger, onion, salt, tomato and capsicum; cook until golden.
2. Add the chicken and stir for 2 to 3 minutes.
3. Add the 8 Spice and peeled tomatoes and 1 ladle spoon of gravy; stir well to ensure that the masala is nicely cooked.
4. Finally add half pint of gravy and cook for 5 to 6 minutes ensuring that the sauce is thick and dry.
5. Garnish with coriander.
(http://www.curry-recipes.co.uk/imagehost/pics/07922796bdfd2f5645714836918b25f0.jpg) (http://www.curry-recipes.co.uk/imagehost/#07922796bdfd2f5645714836918b25f0.jpg)
Lamb Keema Rice
Ingredients
Lamb keema 2 chef spoons (boil, drain and put a side)
Oil 3 tbsp
Onion half finely sliced
Pinch of salt (according to taste)
8 Spice 1 tsp (heap)
Tomato puree half a tsp
1 takeaway container full of rice (pre cooked basmati rice, heated in the microwave for 2 minutes)
(you could use red and green colouring if you wish)
Garnish
Coriander
Method
1. In a frying pan, pour the oil, onion and salt and cook until it is fairly golden.
2. Add the keema and stir well for 2 to 3 minutes.
3. Then add the 8 Spice and tomato puree; stir well for 2 to 3 minutes.
4. Finally add the rice and stir well for 5 minutes over medium heat.
5. Garnish with coriander.
(http://www.curry-recipes.co.uk/imagehost/pics/85f53b41b955b2c1bdac838011271138.jpg) (http://www.curry-recipes.co.uk/imagehost/#85f53b41b955b2c1bdac838011271138.jpg)
Hope you enjoy!!
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Hi Abdul and thanks for these recipes will be trying both of them the weekend, need to get some more mince lamb since i have made your Lamb Keema and Peas recipe three times now, looking forward to the Bhuna. Will probably make a your Bhuna and a Jalfrezi.
Nice one and cheers.
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Hi 976bar,
Hope you enjoy the bhuna and do let me know whether you like it or not.
Hi Unclefrank,
I am thrilled that you enjoyed making the Lamb Keema ;D and I hope these two recipes will result in the same response.
Just to add one thing, all these dishes have been cooked and tasted in my restaurant as some of them are on my menu aswel so I hope you enjoy it ! :)
Abdul
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Thank You Abdul, I will give this a try :)
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Hello Abdul
Just wanted to say that I have just purchased your book.
Thank you so much for posting all these recipes - I think they are great.
To have a Brummie BIR Chef posting his recipes on this forum is just the best!!!
i know you are interested in feedback so here goes lol:
Just a couple of questions - i haven't tried the bhuna recipe yet but its quite a popular dish in my household
1. i notice your bhuna recipe uses 20 pieces of chicken, does that mean its a double portion or do you just cut your chicken pieces very small?
2. I am surprised you don't use any tomato puree - its just that a lot of fresh tomatoes these days seem to lack much flavour
With regard your lamb keema with peas recipe:
3. Is this the same recipe you would use for keema naans ? (obviously omitting the peas
and finally with regard your tandoori king prawn recipe:
4. I really don't like using pastes as i doubt they were around in the 80s so what did they use back then?
I use a marinade using quite a lot of rajah tandoori massala powder and it gets top marks in our house :)
It would be great if you could post recipes for a Balti dish (unless theres one in your book of course)
and also for a restaurant style naan bread as you would cook in your tandoor at your restaurant.
Thank you once again for posting all theses bostin' recipes 8)
Best Regards
Mick
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Hello Abdul
Just wanted to say that I have just purchased your book.
Thank you so much for posting all these recipes - I think they are great.
To have a Brummie BIR Chef posting his recipes on this forum is just the best!!!
i know you are interested in feedback so here goes lol:
Just a couple of questions - i haven't tried the bhuna recipe yet but its quite a popular dish in my household
1. i notice your bhuna recipe uses 20 pieces of chicken, does that mean its a double portion or do you just cut your chicken pieces very small?
2. I am surprised you don't use any tomato puree - its just that a lot of fresh tomatoes these days seem to lack much flavour
With regard your lamb keema with peas recipe:
3. Is this the same recipe you would use for keema naans ? (obviously omitting the peas
and finally with regard your tandoori king prawn recipe:
4. I really don't like using pastes as i doubt they were around in the 80s so what did they use back then?
I use a marinade using quite a lot of rajah tandoori massala powder and it gets top marks in our house :)
It would be great if you could post recipes for a Balti dish (unless theres one in your book of course)
and also for a restaurant style naan bread as you would cook in your tandoor at your restaurant.
Thank you once again for posting all theses bostin' recipes 8)
Best Regards
Mick
Hi Mick,
Thank you for purchasing the book, I hope you will enjoy cooking the recipes. There is no balti recipe in the book but I will post one and a naan bread recipe on CR0 soon.
1. What do you mean by double portions? I use medium sized chicken pieces.
2. I do use tomato puree in other dishes but I did not in this particular one as I like to use fresh tomatoes. However you can use tomato puree if you wish.
3. No it is not the same recipe for lamb keema with peas as with keema naans, the keema that you use is a kebab mix.
4.We used powder to make the pastes but many of the main pastes were also available.
I hope this has answered your questions, please feel free to ask any further questions.
Abdul
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Hi Abdul
Thanks for the speedy reply
What I meant by a "double portion" is that its a meal for two people as opposed to a single portion - a meal for one. I dont think Ive ever had a curry with 20 pieces of chicken in it. Please dont think Im being pedantic; I was just a little bit unsure.
Its interesting to know that some pastes were around in the 80s - perhaps I should consider using them now
Im looking forward to recieving your book. Im fresh out of base so I plan on giving yours a go later in the week followed by the chicken sagwalla and bhuna. I will follow the recipes to the letter and report back later. I usually have to make "regional allowances" for most recipes but i guess i wont need to with your recipes!!!
I look forward greatly to your balti and naan recipes
Regards
Mick
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It's interesting to know that some pastes were around in the 80s
I think that Fern's pastes (with their distinctive green tops -- plastic in those days, now metal I see : I still keep my MSG in a plastic-topped Fern's jar !) were around even earlier than that; certainly they featured very early on in my curry experiments, which date back to around 1975.
** Phil.
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Hey Phil - think i need to reevaluate my curry making philosophies and start using some pastes.
I wonder if they were originally aimed at the commercial market place i.e. birs or for home use.
My gut instinct tells me its not what they used in the "Vintage BIR" days though
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Hi Everyone, sorry I have taken long to post a recipe as I have been quite busy. I hope you enjoy cooking this recipe and please let me know what you think :)
Chicken/Lamb Balti
Ingredients
Chicken/Lamb 20 pieces precooked
Oil 3 tbsp
Onion finely chopped half a chef spoon
Garlic and ginger mix 1 tsp
Capsicum finely chopped 1 tsp
Salt a pinch (according to taste)
Balti paste/sauce 1 tbsp
8 Spice 1 tbsp
Tomato puree 1 tsp
Gravy 1 ladle spoon and 1 pint
Garnish
Coriander
1 capsicum ring
Method
1. In a frying pan, add the oil, onion, garlic ginger mix and capsicum; cook for 2 to 3 minutes until golden.
2. Add balti paste, 8 Spice, tomato puree and 1 ladlespoon of gravy; stir for 2 to 3 minutes to ensure the masala is cooked properly.
3. Then add the chicken and stir well for 2 to 3 minutes.
4. Finally add 1 pint of gravy and cook for 5 to 10 minutes; ensure that it is nicely cooked.
5. Garnish with coriander and a ring of capsicum.
(http://www.curry-recipes.co.uk/imagehost/pics/a48114beaad98351b7cb3d065d405ac6.JPG) (http://www.curry-recipes.co.uk/imagehost/#a48114beaad98351b7cb3d065d405ac6.JPG)
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Thanks Abdul
I've seen this dish cooked many times but it's really good to have all the ingredients from one person
I shall be making this with your spice mix and base
Do you use Pataks Balti paste?
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Yes thank you Abdul I really appreciate it. Cant wait to try this one 8)
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Abdul,
have found matching balti taste difficult (alum rock road). having tried the dish from several North West BIR's it's clear the professionals struggle too.
the nearest i've found are Dipuraja's - with paste (http://www.curry-recipes.co.uk/curry/index.php?topic=4520.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4520.0)) and Razor's - no paste (http://www.curry-recipes.co.uk/curry/index.php?topic=4297.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4297.0)). i still keep a yellow sticky recipe of razor's but have ditched dipuraja's down to the pataks taste.
the real question for me is about the paste ie is it needed, can you make your own, if no paste then how is the taste gap bridged from standard BIR. i know the base is supposed to be different but can't see this being the whole of the story.
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Hi Abdul,
Having recently relocated to Pembrokeshire from just outside Birmingham I am missing my local restaurants so much, the restaurants here are few and mostly cater for tourists or are of poor quality, I have been cooking BIR and home style dishes for 20 odd years with help from friends in the restaurant trade, pestering my mates moms for recipes and forums such as this one.
With the absence of a good local restaurant I am all alone with my pans and spices :'(
anyhow enough of the :'( :'(
I would like to know in your 8 spice mix: what brand do you use? do you grind any fresh? and what type/strength of chilli powder?
Thanks Abdul and keep up the good posts it is much appreciated
Leon
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Hi Leon,
Not sure if Abdul has ever specified his preferred brand on here, but in his book he does specify Rajah.
Hope that helps mate,
Ray :)
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Hi Ray
I suppose some would argue the brand is unimportant but wanted to give the recipes a true as possible test,
If Abdul specifys Rajah in his book thats 8), as for grinding fresh I would assume he would specify this in the recipe and the chili powder i assume is the standard not extra hot.
Cheers
Leon :)
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Dynamite Hot Chicken/Lamb
Ingredients
20 medium pieces of chicken/lamb
Oil 2 tbsp
Very finely chopped onion 1 chef spoon
Garlic Ginger mix 1 tbsp
Salt a touch (according to taste)
Red chilli seeds 1 tbsp
Blended green chilli 1 tbsp
Black pepper 1 tbsp
8 Spice 1 tbsp
Tomato puree 1 tsp
Gravy 1 ladle spoon and 1 pint
Garnish
Coriander
Method
1. In a frying pan add oil, onion, garlic ginger, salt and blended green chilli; cook for 2 to 3 minutes.
2. Add the chicken/lamb and stir well for 2 to 3 minutes.
3. Add 8 spice, tomato puree, red chilli seeds, black pepper and 1 ladle spoon of gravy; stir for 3 to 4 minutes to make sure the masala is nicely cooked. (there should not be any raw smell of the masalas).
4. Finally add 1 pint of gravy and cook for 5 to 6 minutes; once it is cooked there should be a nice and thick sauce.
5. Garnish with coriander.
(http://www.curry-recipes.co.uk/imagehost/pics/b5f2c7926ad6dc480f00e40c9c14fe8c.JPG) (http://www.curry-recipes.co.uk/imagehost/#b5f2c7926ad6dc480f00e40c9c14fe8c.JPG)
NOTE: THIS IS AN EXTREMELY HOT DISH. IF YOU CANNOT CONSUME HOT CURRIES SUCH AS VINDALOO AND PHALL, PLEASE DO NOT TRY THIS.
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Thanks Abdul
I've seen this dish cooked many times but it's really good to have all the ingredients from one person
I shall be making this with your spice mix and base
Do you use Pataks Balti paste?
Hi Haldi,
Yes, I do use Pataks Balti paste :)
Abdul
-
Abdul,
have found matching balti taste difficult (alum rock road). having tried the dish from several North West BIR's it's clear the professionals struggle too.
the nearest i've found are Dipuraja's - with paste (http://www.curry-recipes.co.uk/curry/index.php?topic=4520.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4520.0)) and Razor's - no paste (http://www.curry-recipes.co.uk/curry/index.php?topic=4297.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4297.0)). i still keep a yellow sticky recipe of razor's but have ditched dipuraja's down to the pataks taste.
the real question for me is about the paste ie is it needed, can you make your own, if no paste then how is the taste gap bridged from standard BIR. i know the base is supposed to be different but can't see this being the whole of the story.
Hi JerryM,
The paste is optional and you can make your own. Once you identify the taste of the dish you are preparing, then yes, you can make a dish without the paste.
Abdul
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Hi Abdul,
I would like to know in your 8 spice mix: what brand do you use? do you grind any fresh? and what type/strength of chilli powder?
Thanks Abdul and keep up the good posts it is much appreciated
Leon
Hi Leon, the brand that I use to make 8 spice is Rajah and I do not grind any fresh and the strength of the chilli powder should be normal, not extra hot :).
The brand paste that I use is Pataks.
Abdul
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That curry looks lethal ;D
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Dynamite Hot Chicken/Lamb
NOTE: THIS IS AN EXTREMELY HOT DISH. IF YOU CANNOT CONSUME HOT CURRIES SUCH AS VINDALOO AND PHALL, PLEASE DO NOT TRY THIS.
Any one care to join me in this ;) ;) Will report back over the weekend if i survive to tell the tale ;D
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Thanks Abdul,
Dynamite chicken got to try this Saturday night :) I think I better cook this outside or i will be in big trouble again ;D
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Dynamite Hot Chicken/Lamb
NOTE: THIS IS AN EXTREMELY HOT DISH. IF YOU CANNOT CONSUME HOT CURRIES SUCH AS VINDALOO AND PHALL, PLEASE DO NOT TRY THIS.
Any one care to join me in this ;) ;) Will report back over the weekend
if i survive to tell the tale ;D
You certainly will :o
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Well, I'm still alive and can now feedback on the dish :D. Yes it is very hot by most peoples standards and quite tasty. The initial hit comes from the green and red chillis which get the lips and mouth going :P. Then the black pepper kicks in provding that creeping heat which becomes intense and is different from chilli heat. You'll be pleased to hear i shed a tear or two and the nose ran :'( :'(. There were no hiccups or sweating which is always a sign of a really hot curry for me. Alas, very few curries manage to do that for me :(. How does it rank against Curry Hell? It has a long way to go to get anywhere near the heat. But for anybody who likes a hot tasty curry i would recommend Dynamite chicken. Thanks for posting Abdul. I've posted pics in the pictures section of the forum 8)
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Jeera Chicken Korai
Ingredients
20 Pieces of pre cooked Chicken
Basic Tarka (p.1 and garlic ginger mix should be 60/40)
Whole Jeera 2 tbsp
Half capsicum cut into 6 pieces
Half a small onion cut into quarters
1 tomato cut into medium sized quarters
8 spice 1 and half tsp
Chilli powder quarter tsp
Tomato puree 1 tsp
Gravy 1 ladle spoon and 1 pint
Garnish
Coriander
1 piece of sliced cucumber
1 piece of sliced tomato
Method
1. In a frying pan make a basic tarka.
2. Deep fry the onions and capsicum (50%) and add it to the tarka; cook for 2 to 3 minutes.
3. Add the whole jeera and chicken; cook for 2 to 3 minutes.
4. Add 8 spice, tomato puree, chilli powder and 1 ladle spoon of gravy; cook for 2 to 3 minutes to ensure the masala is nicely cooked. There should not be any raw smell of the masalas.
5. Finally add the 1 pint of gravy and cook for 5 to 6 minutes until it is nicely done.
6. Garnish with coriander, tomato and cucumber.
(http://www.curry-recipes.co.uk/imagehost/pics/fdd86be848e5d1eb0efdfd166635ed7d.JPG) (http://www.curry-recipes.co.uk/imagehost/#fdd86be848e5d1eb0efdfd166635ed7d.JPG)
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Have I missed something or am I just stupid?
I have searched this site for Abdhuls recipes but cannot ever find them. Is there a section for these? can someone point me in the right direction please...
-
hi 976bar they are all in this thread...somewhere lol
-
Have I missed something or am I just stupid?
I have searched this site for Abdhuls recipes but cannot ever find them. Is there a section for these? can someone point me in the right direction please...
To be honest its hard work finding them - they are all mixed in on this thread - from page one to now! Nightmare!!!
best, Rich
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Hi 976,
Yeah, they are difficult to find because Abdul places them all in this thread. I think he just wants to keep all his own recipes together which would be fine if we had an index of realted recipes on the forum such as CA's, Ashoka, Chewytikka and so on.
Perhaps a mod with a bit of time on his hands would like to place all the recipes in their relevant sections? ::)
Ray :)
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Hi Admin,
When you do get some time, can you put these into an "Abdulah" category please......
-
i copied and pasted them into word documents on my PC.
started doing this with recipes i liked when the forum was experiencing difficulties.
didn't want to lose them and couldn't remember exactly how to make them :)
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Hi Admin,
When you do get some time, can you put these into an "Abdulah" category please......
Or even just create a top-level "Recipes by provenance" category and leave it up to us to populate it with sub-categories "Ashoka", "Abdul Mohed", "Cory Ander", "Kris Dhillon", "Pat Chapman" and so on. No need (IMHO) to ask Admin to do the hard work when we can all chip in and contribute. The only problem I envisage is that a message gets locked after a while, so if we don't do the preparation off-line but try to do it incrementally online, we could end up getting locked out of our own thread before it is complete (Abdul Mohed's, for example, would remain incomplete all the while he continues to add new recipes), and then a moderator would have to intervene, but it /may/ be possible to set the lock-out period on a per-thread basis, in which case the ideal lock-out for threads accumulated by accretion (which is basically what I am proposing here) would be "never".
** Phil.
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Abdul
Could you please tell me how many servings your recipes produce, Thanks,
BTW Made your staff chicken recipe last week for the family, and it went down a treat, especially eating the chicken off the bone, never had such a mess at the table :D but all good fun, which is what food is all about
Cheers HS
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I have followed this thread with much interest. How do these curries compare to some of the tried and tested curries on this site. eg CA,s and the ashoka recipies? Do experienced cr0 members highly recomend trying the curries on this thread? I recently purchased the authentic balti curry book , and cannot make up my mind , which to try first, the curries in abc book ,or the curries on this thread. Can anyone advise ?
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Hi DD, I haven't tried any recipes from this thread yet but regarding the ABC book which I have, I would recommend going really easy on the mace quantity in the base sauce, and also maybe go easy on the cassia bark.
I thought the recipes had good potential but I had too much mace and cassia in my base which spoiled things a little.
Paul
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I dug out the abdulmohed recipies from this thread & pasted them into a word doc for making after ca stuff...6 green chillies in the base?...that could be a hot base right?
ELW
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Hi Abdul
Like everyone else, I have to express my undying thanks for sharing your recipes and techniques. They reinforce on of my favourite messages - the simple things and ways are most often the best.
I've tried to go slowly through all the pages on this thread because a very simple question occurred to me. I haven't seen the answer.......but there again I am old so I may have missed the information during a 'senior moment'! And I don't want to end up making a mess of your recipe!!
Anyway, here's the question, and it relates to your Base Curry Sauce. Is there really no need for further cooking after the initial 30 minutes (ish) to cook the vegetables and then blend the mixture? I ask only because the Base recipes from Taz and Cory Ander, for example, seem to require a long time (1 hour plus) cooking/simmering. Is this just because your recipe uses much less oil??
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Hi alarmist10
Appreciate your question is directed to Abdul and I am not trying to answer necessarily on his behalf - just giveing you what I know from experience of making Abduls base 3 times now.
Basically, large stock pot, everything chucked in and cold, give it a good stir. On hob, bring nearly to boil and turn down to get a good hot simmer going and start the time from this point for 30 minutes. Allow to cool sufficiently to blend and with the standard quantity of ingredients everything is more than soft and ready to blend. Have found I needed to add extra water though at this stage. Always seems to come out a little too thick for me.
In my opinion, this is a top base coupled with Abduls 8 spice mix, really turning out some cracking curries and not looking to change base or spice mix anytime soon now I have found this, really suits the taste I am personally after.
Thanks Abdul - get book 2 out :)
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Hi Abdul
Thanks for making the effort to post your recipes here and answering people's questions. I find it hard to understand why people would accuse you of "money making" given that you advertise webcam lessons at a very modest price of
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hi solarsplace
Thanks very much for your response. I'm happy to get a good answer from anywhere, but particularly from someone who has used the recipe!!!!
It's also good to read your endorsement of Abdul's Base and 8 Spice mix as I will be making his base tomorrow and using it with either his Madras or Bhuna recipe......so thanks as well for the tips on putting it all together. Much appreciated.
al.
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Hi Abdul
Forgot to mention in my post a short while ago that I'd like to add my vote to Natterjak's request for the Chicken Dhansak if you can!!
all the best
al.
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Hi Abdul,
Would like to say many thanks for taking the time to post these recipes.Will work my way through them and post results.They all look great!!
Matt
P.s. I have just ordered your book!! Can't wait!!
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Abdul, now have your base made and am looking forward to trying your recipes with it. Will most definitely be doing dynamite chicken again and spicing it up just a little ;D. However there is one recipe which eludes the forum and i am sure many would appreciate if you are able to post your version when you have the time - south Indian garlic chicken. I have very few favourite dishes but this is one that is becoming a distant fond memory :'( :'(. Thanks for your continuing contribution to this site. Members feedback confirm how much people are enjoying your posts and the BIR tasting food produced from them :P
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Hello everyone, wish you all will have a nice weekend :)
Thank you for your feedback and interest in the recipes. please continue trying them because with more practice, you will acheive the BIR standard.
I would like to especially thank Razor for the time and effort he has put into seperating the dishes and I hope that he will continue as I will continue posting BIR recipes. ;D
Kindest Regards,
Abdul
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Abdul
Could you please tell me how many servings your recipes produce, Thanks,
BTW Made your staff chicken recipe last week for the family, and it went down a treat, especially eating the chicken off the bone, never had such a mess at the table :D but all good fun, which is what food is all about
Cheers HS
Hi hotstuff09
The dishes are enough to serve 2 to 3 people.
I am happy that you have tried it and had a wonderful time ;D, thank you once again :)
Abdul
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I dug out the abdulmohed recipies from this thread & pasted them into a word doc for making after ca stuff...6 green chillies in the base?...that could be a hot base right?
ELW
Hi ELW,
It depends on the type of green chilli you use. If they are normal green chillies then it will not be too hot. However there are some green chillies which are very hot for example the kenyan chilli. But it is up to you which you would like to use. :)
Abdul
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Hi Abdul,
I would like to especially thank Razor for the time and effort he has put into seperating the dishes and I hope that he will continue as I will continue posting BIR recipes.
You're very welcome and I'm glad that I haven't offended you by moving them without your permission.
Ray :)
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Hi Abdul
Like everyone else, I have to express my undying thanks for sharing your recipes and techniques. They reinforce on of my favourite messages - the simple things and ways are most often the best.
I've tried to go slowly through all the pages on this thread because a very simple question occurred to me. I haven't seen the answer.......but there again I am old so I may have missed the information during a 'senior moment'! And I don't want to end up making a mess of your recipe!!
Anyway, here's the question, and it relates to your Base Curry Sauce. Is there really no need for further cooking after the initial 30 minutes (ish) to cook the vegetables and then blend the mixture? I ask only because the Base recipes from Taz and Cory Ander, for example, seem to require a long time (1 hour plus) cooking/simmering. Is this just because your recipe uses much less oil??
Hi Alarmist10,
The reason it does not take too long is because everything is finely chopped and there are lots of water. With regards to the amount of oil, it does not affect the timing. I like to keep the amount low as when you cook the tarka, and add gravy at a later stage (which already contains oil) the curry does not turn too oily and the taste is not spoiled.
Abdul
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Hi alarmist10
Appreciate your question is directed to Abdul and I am not trying to answer necessarily on his behalf - just giveing you what I know from experience of making Abduls base 3 times now.
Basically, large stock pot, everything chucked in and cold, give it a good stir. On hob, bring nearly to boil and turn down to get a good hot simmer going and start the time from this point for 30 minutes. Allow to cool sufficiently to blend and with the standard quantity of ingredients everything is more than soft and ready to blend. Have found I needed to add extra water though at this stage. Always seems to come out a little too thick for me.
In my opinion, this is a top base coupled with Abduls 8 spice mix, really turning out some cracking curries and not looking to change base or spice mix anytime soon now I have found this, really suits the taste I am personally after.
Thanks Abdul - get book 2 out :)
Hi Solarsplace,
Thank you very much for trying my base and mix, please do continue to use them for different dishes.
I am hoping to get volume 2 out by the end of 2012 as I still have volume 1 to sell.
Abdul
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Hi Abdul
Thanks for making the effort to post your recipes here and answering people's questions. I find it hard to understand why people would accuse you of "money making" given that you advertise webcam lessons at a very modest price of
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Abdul, now have your base made and am looking forward to trying your recipes with it. Will most definitely be doing dynamite chicken again and spicing it up just a little ;D. However there is one recipe which eludes the forum and i am sure many would appreciate if you are able to post your version when you have the time - south Indian garlic chicken. I have very few favourite dishes but this is one that is becoming a distant fond memory :'( :'(. Thanks for your continuing contribution to this site. Members feedback confirm how much people are enjoying your posts and the BIR tasting food produced from them :P
Hi Curryhell,
When I have time I will look into the dish and let you know :)
I look forward to receiving feedback from you :)
Abdul
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Hi Abdul
Thanks for making the effort to post your recipes here and answering people's questions. I find it hard to understand why people would accuse you of "money making" given that you advertise webcam lessons at a very modest price of
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Chicken/Lamb Dhansak
Ingredients
Pre cooked chicken/lamb (300g)
8 Spice 1 tbsp
Gravy 1 and quarter pint
Water quarter pint
Salt a pinch
Lemon juice 1 tsp
Garlic ginger mix (60/40)
1 Medium sized onion half finely chopped
1 cherry tomato sliced
Oil (sunflower or oil of your choice) 2 tbsp
Boiled & smashed lentils 2 ladle spoons
Turmeric Powder
Tomato puree 1 tsp
Garnish
Fresh Coriander
Method
1. To prepare the smashed lentils; boil with a sprinkle of turmeric (haldi) powder and set aside.
2. Cut the chicken/lamb into small portions and set aside.
3. In a cooking pot on the burner with slow heat, add the oil, garlic ginger mix, onion, tomato, salt (according to taste) and lemon juice, stirring well until the mixture turns golden.
4. Add 8 Spice and tomato puree stirring well again. Pour quarter pint of gravy and stir well.
5. Add the chicken/lamb & stir well. Add 2 ladle spoons of the boiled and smashed lentils and cook for 5 minutes.
6. Finally pour 1 pint of gravy, quarter pint of water and cook for 15 minutes over high heat (stirring from time to time)
7. Garnish with fresh coriander
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Hi Abdul just one question could you explain method 6 please, how much gravy are you using.
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Hi Abdul could you explain Method 6 please, how much gravy and water are you using.
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Chicken/lamb Biryani
Ingredients
Pre cooked basmati rice (1 container)
Pre cooked chicken/lamb (20 to 30 pieces cut into small portions)
Tarka p.1 (no ginger mix)
8 Spice 1 and half tsp
Tomato puree quarter tsp
Gravy 2 tbsp
Garnish
Slices of tomato
Slice of cucumber
Coriander
(optional) any 1 tsp of chilli pickle
Method
(everything must be cooked under slow heat)
1. In a pan make a nice and golden tarka.
2. Add the chicken and stir well; 2 to 3 minutes.
3. Add the 8 Spice, tomato puree and gravy; stir well ensuring the masala is cooked nicely.
4. Add the rice and stir well until it is covered by the masala; there should not be any lumps of rice.
5. Garnish with slice of lemon, tomato, cucumber and coriander.
(http://www.curry-recipes.co.uk/imagehost/pics/ce42e8ac7bc8abe636cf1f9f6b8e00eb.JPG) (http://www.curry-recipes.co.uk/imagehost/#ce42e8ac7bc8abe636cf1f9f6b8e00eb.JPG)
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Hi Abdul could you explain Method 6 please, how much gravy and water are you using.
Hi Unclefrank,
I have modified the post, thank you for pointing it out! ;D
1 pint of gravy and quarter pint of water, I had forgotten it does not show symbols :(
Abdul
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Abdul
Could you please tell me how many servings your recipes produce, Thanks,
BTW Made your staff chicken recipe last week for the family, and it went down a treat, especially eating the chicken off the bone, never had such a mess at the table :D but all good fun, which is what food is all about
Cheers HS
Hi hotstuff09
The dishes are enough to serve 2 to 3 people.
I am happy that you have tried it and had a wonderful time ;D, thank you once again :)
Abdul
Thank You Abdul
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No problem Abdul ;)
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Hi Abdul
Thanks for the reply to my question about the oil in the recipes! Feeling reassured, I went ahead and made a batch of your base gravy 2 days ago and used your Madras recipe to create a main dish. The results were disappointing. While the gravy had a good smell to it and certainly looked 'the business', the finished Madras lacked strength of the spice flavour I'd alsways associated with a Madras.
It was only last night as I reviewed my use of ingredients and the process I'd used - I refused to believe that your recipes were in any way deficient! - that I realised what had happened. When I was making the gravy I managed to confuse myself over 2 sets of measurements that I had in front of me.....so I'd not used the correct quantity of spices given all the ingredients in the base. For example, where your spice mix calls for 100g of Mild Madras curry powder, I had only used 4 tsp! Instead of 100g of Ground Coriander I had used 4 tsp; instead of 50g Garam Masala I had used 2 tsp.....etc, etc!!
Little wonder the damn thing tasted a bit bland!!!!! I am now suitably angry at my own stupidity. My only excuse is that this was my first attempt at a base gravy of any sort.......but it does reinforce a message for newcomers such as me: make sure you check all your ingredients/measurements before you start.
One final observation: although the dish lacked 'strength' and 'depth', there was a sufficient taste there to convince me that, when I get things right, it will be a great base gravy!!
Again, thanks for the recipes.....and the lesson!
Best
al.
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Abdul
Do you have a "Kachumber" recipe please, The one you use in your restaurant would be nice if you don't mind.
HS
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Hi alarmist get a few of the little metal pots they sell in Poundland or similiar shops think you get 5 or 8 for a pound heres a pic they are the same but without the lip http://www.google.co.uk/imgres?q=small+metal+indian+chutney+pots&um=1&hl=en&biw=1024&bih=533&tbm=isch&tbnid=yEJp1E2pXJyxoM:&imgrefurl=http://foodisthething.blogspot.com/2010_04_01_archive.html&docid=f3RdS5YkIGuVcM&imgurl=http://1.bp.blogspot.com/_JTHkIoacY6Q/S9gZ97NzlyI/AAAAAAAABok/VEhrtEGIWBk/s1600/DSC_0814.JPG&w=1600&h=1071&ei=2MOrTs_3OInj8APFyMT5Dg&zoom=1&iact=hc&vpx=492&vpy=197&dur=491&hovh=184&hovw=275&tx=146&ty=101&sig=114311395176517461902&page=20&tbnh=141&tbnw=183&start=165&ndsp=8&ved=1t:429,r:6,s:165 (http://www.google.co.uk/imgres?q=small+metal+indian+chutney+pots&um=1&hl=en&biw=1024&bih=533&tbm=isch&tbnid=yEJp1E2pXJyxoM:&imgrefurl=http://foodisthething.blogspot.com/2010_04_01_archive.html&docid=f3RdS5YkIGuVcM&imgurl=http://1.bp.blogspot.com/_JTHkIoacY6Q/S9gZ97NzlyI/AAAAAAAABok/VEhrtEGIWBk/s1600/DSC_0814.JPG&w=1600&h=1071&ei=2MOrTs_3OInj8APFyMT5Dg&zoom=1&iact=hc&vpx=492&vpy=197&dur=491&hovh=184&hovw=275&tx=146&ty=101&sig=114311395176517461902&page=20&tbnh=141&tbnw=183&start=165&ndsp=8&ved=1t:429,r:6,s:165)
or one of these http://www.spicesofindia.co.uk/acatalog/Indian-Food-Masala-Dabba-Complete.html (http://www.spicesofindia.co.uk/acatalog/Indian-Food-Masala-Dabba-Complete.html)
I ALWAYS use these pots, as i read the recipe i place each spice in each pot in order they go into the recipe.
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Hi Unclefrank
Great idea.....thanks very much. We don't have Poundland stores here in the Philippines, but I'm sure that I have seen something similar now that you have jogged my memory!!
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Didnt know what part of the world you were from but you get the idea ;).
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Hi Abdul
Thanks for the reply to my question about the oil in the recipes! Feeling reassured, I went ahead and made a batch of your base gravy 2 days ago and used your Madras recipe to create a main dish. The results were disappointing. While the gravy had a good smell to it and certainly looked 'the business', the finished Madras lacked strength of the spice flavour I'd alsways associated with a Madras.
It was only last night as I reviewed my use of ingredients and the process I'd used - I refused to believe that your recipes were in any way deficient! - that I realised what had happened. When I was making the gravy I managed to confuse myself over 2 sets of measurements that I had in front of me.....so I'd not used the correct quantity of spices given all the ingredients in the base. For example, where your spice mix calls for 100g of Mild Madras curry powder, I had only used 4 tsp! Instead of 100g of Ground Coriander I had used 4 tsp; instead of 50g Garam Masala I had used 2 tsp.....etc, etc!!
Little wonder the damn thing tasted a bit bland!!!!! I am now suitably angry at my own stupidity. My only excuse is that this was my first attempt at a base gravy of any sort.......but it does reinforce a message for newcomers such as me: make sure you check all your ingredients/measurements before you start.
One final observation: although the dish lacked 'strength' and 'depth', there was a sufficient taste there to convince me that, when I get things right, it will be a great base gravy!!
Again, thanks for the recipes.....and the lesson!
Best
al.
Alarmist, why would making the 8 spice in a smaller batch affect the taste of a finished curry? Surely all that matters is the proportions of the spices in the 8 spice mix and the amount of that 8 spice mix used in the final curry?
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Hi alarmist10
Appreciate your question is directed to Abdul and I am not trying to answer necessarily on his behalf - just giveing you what I know from experience of making Abduls base 3 times now.
Basically, large stock pot, everything chucked in and cold, give it a good stir. On hob, bring nearly to boil and turn down to get a good hot simmer going and start the time from this point for 30 minutes. Allow to cool sufficiently to blend and with the standard quantity of ingredients everything is more than soft and ready to blend. Have found I needed to add extra water though at this stage. Always seems to come out a little too thick for me.
In my opinion, this is a top base coupled with Abduls 8 spice mix, really turning out some cracking curries and not looking to change base or spice mix anytime soon now I have found this, really suits the taste I am personally after.
Thanks Abdul - get book 2 out :)
SS are the good results you are obtaining using Abdul's recipes for curries, or using Abdul's spice mix and base to cook other curry recipes? One thing which surprised me about some of Abdul's curry recipes is the lack of frying of the spices at the start. Normally it seems he fries onion, garlic and salt until golden then adds 8 spice and base sauce at the same time. So the spices would appear to be boiled and not fried?
This is different to most other recipes I've seen.
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For example, where your spice mix calls for 100g of Mild Madras curry powder, I had only used 4 tsp! Instead of 100g of Ground Coriander I had used 4 tsp; instead of 50g Garam Masala I had used 2 tsp.....etc, etc!!
Your Mix Spice proportions are correct, So don't know where you went wrong,
try adding more mix powder to the final dish
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Hi Abdul, I have a few more questions....
In your base gravy recipe you include "4 large onions". Am I right in thinking these should be what we call "spanish" onions, ie. large and mild onions? They taste quite different to smaller "english" onions so I wanted to check what you usually use, especially as they are only boiled for 30 mins. Will using smaller english onions spoil the flavour of the gravy at all?
Also when you mention 1 tsp or 1tbs measurement of spices, is that a level spoonful or heaped? It makes quite a difference to the amount. I think I asked this question before but it's easy to miss posts in this fast moving thread.
Last, what colour capsicum do you recommend for the base gravy recipe? They have different flavours so I wonder whether you think green, yellow or red works best? Thanks
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Today I make Abdul's base sauce, pre-cooked chicken and Madras curry recipe. Here are my thoughts and questions: http://www.curry-recipes.co.uk/curry/index.php?topic=6214.msg61874#top (http://www.curry-recipes.co.uk/curry/index.php?topic=6214.msg61874#top)
Would appreciate comments from anyone.
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Hotstuff09 and Natterjack
Thanks for pointing this out. You are both absolutely correct, of course. I finally realised this myself at about 10.30 p.m. last night as I reviewed in my mind what I had posted earlier! All of which (a) left me feeling even more stupid than before, and (b) wondering where I'd gone wrong!!
And then...relief!! Along came natterjack's post on a separate thread about trying the same dish, experiencing the same problems/results, and pointing me to some questions that I might have considered but didn't. If ever there was an advert for the efficacy of this site, this has to be it for me.
al.
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Marinating a whole Tandoori Chicken
Ingredients
1 whole skinless chicken (3 to 4 lb)
Garlic paste 1 tbsp
Lemon juice half tbsp
Chilli paste 1 tbsp
Salt 1and half tsp
Dry coriander leaves 1 tbsp
Dry methi leaves 1 tbsp
Tandoori powder 1 tbsp
Mint sauce 1 tbsp
8 Spice 1 and half tbsp
Tikka paste 1 tbsp
Tandoori paste 2 tbsp
Ketchup 1 tbsp
Kashmiri massala curry paste - half tbsp
Spanish extra virgin olive oil - 6 tbsp
Garnish
Salad of your choice
Method
Score the chicken to the bone & set to a side.
In a bowl, add all the above ingredients together & stir to make into a paste.
Then add the chicken & marinate for 24 hours.
After 24 hours, heat the oven for 15 minutes on full heat, then put the chicken on the oven tray & into the oven, turning the heat to medium. Check & turn the chicken every half an hour until it is cooked (Estimated time 90 minutes).
Garnish with a salad & sauce of your choice.
(http://www.curry-recipes.co.uk/imagehost/pics/2acdee1ff0891a216189faac621cd3db.png) (http://www.curry-recipes.co.uk/imagehost/#2acdee1ff0891a216189faac621cd3db.png)
Took this out of the book (p. 8) as Christmas is approaching :)
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Abdul
Do you have a "Kachumber" recipe please, The one you use in your restaurant would be nice if you don't mind.
HS
Hi Hotstuff09,
No I do not have a 'Kachumber' recipe, just a normal salad.
Abdul
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Abdul
Do you have a "Kachumber" recipe please, The one you use in your restaurant would be nice if you don't mind.
HS
Hi Hotstuff09,
No I do not have a 'Kachumber' recipe, just a normal salad.
Abdul
Thanks Abdul,
No worries mate, It was worth a try :D
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Hi Abdul, I have a few more questions....
In your base gravy recipe you include "4 large onions". Am I right in thinking these should be what we call "spanish" onions, ie. large and mild onions? They taste quite different to smaller "english" onions so I wanted to check what you usually use, especially as they are only boiled for 30 mins. Will using smaller english onions spoil the flavour of the gravy at all?
Also when you mention 1 tsp or 1tbs measurement of spices, is that a level spoonful or heaped? It makes quite a difference to the amount. I think I asked this question before but it's easy to miss posts in this fast moving thread.
Last, what colour capsicum do you recommend for the base gravy recipe? They have different flavours so I wonder whether you think green, yellow or red works best? Thanks
Hi Natterjak,
In my base gravy recipe I use 'english' onions and no using small english onions will not spoil the flavour of the gravy.
You can use any coloured capsicum but I normally use green.
Abdul
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Thanks for clearing those points up Abdul
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Abdul
Do you have a "Kachumber" recipe please, The one you use in your restaurant would be nice if you don't mind.
HS
Hi Hotstuff09,
Theres this one i have tried this and i think it very refreshing
Serves 4
0.5 red onion, finely diced
2 tomatoes, finely diced
4 inch piece of cucumber, finely diced
1 green chilli, deseeded and finely chopped
1 tbsp fresh coriander, finely chopped
0.5 tso chilli powder
juice of 1 lime
Just toss all the ingredients together except the lime juice,season with a little salt and stir in the lime juice.
No I do not have a 'Kachumber' recipe, just a normal salad.
Abdul
Thanks Abdul,
No worries mate, It was worth a try :D
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thanks Unclefrank
Looks like a good recipe, Will try it out,
HS
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Tuna Chutni
Ingredients
Tuna Chunks 1 tin
Mustard Leaves 1 bunch finely chopped
4 dry roasted chilli smashed
2 medium Red Onions finely chopped
Coriander finely chopped
Salt half tsp
Garnish
Fresh coriander
Method
Take the tuna chunks out of the tin and drain well. In a pan on a low heat, cook for 2-3 minutes and put aside.
In a bowl add the mustard leaves, dry roasted chilli, red onions, coriander and salt (according to taste). Using hands mix together well.
Then plunge the ingredients from the bowl into the pan with the tuna and mix well for 2 minutes.
Garnish with coriander.
(http://www.curry-recipes.co.uk/imagehost/pics/77a73b7574278b070f8db6f95bd99c96.png) (http://www.curry-recipes.co.uk/imagehost/#77a73b7574278b070f8db6f95bd99c96.png)
Will go nicely with rice!
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Garlic and Mustard Salmon
Ingredients
Dry coriander leaves 1 tbsp
English Mustard 3 tbsp
Garlic paste 3 tbsp
Green chilli paste 1 tbsp
Salt 1 tsp
Black pepper half tbsp
Garlic oil 6 tbsp
6 Skinless and Boneless salmon portions
Garnish
Cress
Lemon
Salad of your choice
Sauce of your choice
Method
Defrost the salmon portions and put aside.
In a bowl add; English mustard; garlic paste, dry coriander leaves, green chilli paste, black pepper, garlic oil and add salt (according to taste). Mix until it turns into a paste and then mix the salmon pieces into the paste. Marinate for 24 hours.
After 24 hours grease the baking tray well to avoid the salmon flaking whilst cooking. Place the salmon pieces onto the grill and turn every 5 minutes until it turns golden.
Garnish with cress, a slice of lemon, salad and a sauce of your choice.
Page 18 of Learn2Cook book.
(http://www.curry-recipes.co.uk/imagehost/pics/f7050f7ec6b74dde7822e26a37c84c5a.JPG) (http://www.curry-recipes.co.uk/imagehost/#f7050f7ec6b74dde7822e26a37c84c5a.JPG)
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Abdul
Do you have a recipe for Bangladeshi Garam Masala that you would recommend please,
HS
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Abdul
Do you have a recipe for Bangladeshi Garam Masala that you would recommend please,
HS
Hi HS,
Yes I have a recipe however I normally use the ready made 'Raja' Garam Masala and I would recommend you to use the same. As I have not written it down, the next time I make my own I will share it with you if you like.
Abdul
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Hi HS,
the next time I make my own I will share it with you if you like.
Abdul
Yes please Abdul, If you don't mind
Thank You
HS
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The simple way to cook Staff Curry (In one and half hours) ? Made by Mr A. Jolil (BIR Chef)
Ingredients
1 kg of mixed meat with bones (washed and put aside)
1 Large Onion Finely chopped
Half a Capsicum Finely chopped
Half a Tomato Finely chopped
4 normal green chillies Finely chopped
2 tbsp of garlic and ginger mix
1 ladlespoon of oil
1 tsp of salt (according to taste)
1 and half tbsp of 8 Spice
1 tsp of chilli powder (optional)
Half tbsp of tomato puree
2 pints of water
Garnish
Coriander
Method
In a cooking pot over a full heat add; 1 pint of water; the mixed meat with bones; oil; onion; garlic and ginger mix; capsicum; tomato; green chillies; and salt. Stir well.
Cook between 40-45 minutes over a full heat; stirring occasionally. (If the pot gets dry, then add 1 pint of water)
Then add 8 Spice; tomato puree and chilli (optional); stir well between 2-3 minutes ensuring that the masala is nicely cooked.
Add 1 pint of water and stir well; cook over medium heat for another 45 minutes.
(At the end make sure the sauce is nice and thick while the oil is bubbling at the top.)
Garnish with coriander.
(Please bare in mind that cooking times will vary according to your cooker)
Special thanks to Mr A. Jolil who has been in the industry for over 30 years. I will also be requesting more recipes to post on cr0 in the future!
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Many thanks for that one Abdul, but no frying stage?
Cheers,
Paul
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Hi Abdul
Thanks for posting
An authentic staff curry recipe with no base gravy.
I don't think many members will have tasted a true Bengali Staff Curry.
Interesting to see who gives this a go.
cheers ChewyTikka
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PaulP,
it makes no difference. as std i make any base always the same way - everything in at the start. ifindforu's staff curry was an opportunity to revisit this as i made to spec for 2 or 3 goes until i new the taste. from then on i reverted to my norm - no difference.
ps me too on thanks to Abdul for posting - will be interesting to compare the specs. i've now realised it's quite a tricky spec to get right and moreover does not take kindly to improvement attempts. still good fun and curry though.
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Hi Jerry,
I'm sure you are right. I might make this one myself when I've got some time next week.
So far I've never succeeded in making a curry without base that I've liked apart from the minced lamb keema peas that I make about once a month. The point about using meat with bones is probably important for the flavour. I wonder if some chicken pieces e.g. whole thighs would do the trick? I would think the skin will have to come off as I've never seen any Indian food that retained the chicken skins.
Cheers,
Paul
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PaulP,
the thing to do is to make 2 off small batches side by side to prove which is the better method. the staff curry principle is a perfect way of trying things out. for example i've always wanted to try mustard oil in base and this small batch makes a trial possible.
i had a quick look at the Abdul recipe and it's not that different to ifindforu's in general terms ie mix powder is very different as an example of the limit of similarities. the bone cooking is the only significant difference.
i know what cooking on bone does in none curry cooking. i've never been able to transfer this in terms of my expectation of BIR. i've tried on many occasions to like the traditional but the spicing is just too strong.
whole spice in base is a key requirement for me and a deal breaker without.
after my latest set back in trying to change ifindforu's staff curry towards BIR i'm still in the pondering phase. i think although my brain thinks it might be possible my heart knows all too well that my black steel pan will be going nowhere soon and that the effort in terms of prep for proper curry "BIR" will remain the only route to satisfactory results. for a midweek treat the staff curry amply fulfils a need.
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Many thanks for that one Abdul, but no frying stage?
Cheers,
Paul
Hi Paul,
Nope, there is no frying :). Give it a go!
Abdul
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Abdul,
A question if I may please, You use Rajah Garam Masala yes, Do you add anymore spices to the Rajah Garam Masala mix, or do you use it as it comes in the bag?, if so What, Just curious to know. and do you or any of your fellow chef's ever use Jalpur Garam Masala?
Les
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I looked out all of Abdul Mohed's great looking recipies a while back & put them all together, the plan being to have a go at them...Im glad i never did, because, apparently his basic gravy, which is like many other gravies......is not his 'real' gravy, but a gravy for cr0 members to practise with ???
...I only use Abdul's "Enhanced Gravy Recipe" when making his recipes now it is very close to one of my local takeaways, the Garlic Chilli Chicken, Chicken Madras, Achari Chicken, Chicken Bhuna and the Chicken Sagwala is just heaven and Lamb Keema with Peas is an excellent dish, i also have to say the Pumpkin and Carrot Jalfrezi was a complete surprise to me and a wonderfully spicy dish with no meat, enjoyed this immensely.
The Enhanced Gravy adds an extra depth to the flavour of the curries/dishes. Why publish a gravy recipe you don't use or which you know is inferior to another you have? Why not post it now?...or last year?...or the year before?...like KD did years ago.
Thats the reason for my questions - when things just don't add up :-\
Regards
ELW
I share your concern. I made the gravy featured in Abdul's book because the book cover said (I thought) that it was his BIR gravy. But now we're told it was some sort of 'practice' gravy - not actually used in his BIR. What use or sense is there in that? I feel like I've been duped. It's almost like Pat C all over again- say one things on the cover and write something else inside.
Can Abdul or anyone confirm that the 'ehnanced' gravy is the real deal, worth making, and they're aren't any other surprises in store like "the Dhansak recipe being a 'practice' recipe for beginners and not like the recipe used at a BIR?
Hi Natterjak,
No you have not missed anything; I have not post it yet but will hopefully do next year. Hopefully by then, anyone who has made my basic gravy recipe, will have had enough practice to take it further.
Abdul
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He emailed a gravy enhancement to those who bought his book. This was made in addition to the basic gravy. Is this what he means by advanced gravy?
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He emailed a gravy enhancement to those who bought his book. This was made in addition to the basic gravy. Is this what he means by advanced gravy?
Hi Stephen, that will probably be it, its not here yet. Improvements are always good, it was the bit about his basic gravy, which is very similar to a lot of other gravies, being a practise gravy that threw me..a better explanation may clear it up for me, but on the face of it, it looked like carrot dangling :)
ELW
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Why dont you just buy his book for christ sake. Its not a crime, he has not mislead anybody the basic gravy can still be used to create excellent BIR stlye dishes, which i used for quite sometime then moved onto the advanced recipe the advanced recipe gets mixed with the basic one your just adding an extra depth of flavour.
Abduls book is 3.49GBP its not going to break the bank he doesnt have to post anything on here its the mans choice what he posts.
I wouldnt be surprised if he doesnt post anything on here again with accusations and just downright rudeness of peoples attitudes.
Abdul is not saying the basic gravy in his book is a practice, hes saying that you need practice using and creating dishes from his book and on here to get used to the way his dishes "come together" i found a big change in the taste of my curries after using the advanced gravy recipe, Abdul did say somewhere on here that he will post the recipe for it in the new year, so why all the animosity towards a person who has posted quite a few of recipes on here already.
And George i think you are being really unfair with comments like that, have you got Abduls book?
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Why dont you just buy his book for christ sake. Its not a crime, he has not mislead anybody the basic gravy can still be used to create excellent BIR stlye dishes, which i used for quite sometime then moved onto the advanced recipe the advanced recipe gets mixed with the basic one your just adding an extra depth of flavour.
Abduls book is 3.49GBP its not going to break the bank he doesnt have to post anything on here its the mans choice what he posts.
I wouldnt be surprised if he doesnt post anything on here again with accusations and just downright rudeness of peoples attitudes.
Abdul is not saying the basic gravy in his book is a practice, hes saying that you need practice using and creating dishes from his book and on here to get used to the way his dishes "come together" i found a big change in the taste of my curries after using the advanced gravy recipe, Abdul did say somewhere on here that he will post the recipe for it in the new year, so why all the animosity towards a person who has posted quite a few of recipes on here already.
And George i think you are being really unfair with comments like that, have you got Abduls book?
Hi Uf. I think Abdul is well use to the "questioning" approach of curry cooks on this site by now, albeit a little forthright at times ;D and sometimes even "blunt" to say the least. I think he appreciates the frustration we all share at times ::) I bought Abdul's book when it first appeared and admit to being quite happy to continue to use the basic gravy as is. There is plenty more milage in it as it is before i move on to the more complex gravy. I am too busy with spice mixes and techniques to be trying 101 different gravies at the moment unless of course there's a major breakthrough. Abdul, I hope you see my pm reply 8)
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He emailed a gravy enhancement to those who bought his book. This was made in addition to the basic gravy. Is this what he means by advanced gravy?
I bought his book a couple of months ago and I've had no email with any additional info whatsoever. Hence my confusion when people in this thread started discussing an advanced gravy. perhaps I was supposed to email him to request the additions but it's a bit chicken and egg isn't it - not knowing this extra info was "out there" I didn't know to ask for it.
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Abdul,
A question if I may please, You use Rajah Garam Masala yes, Do you add anymore spices to the Rajah Garam Masala mix, or do you use it as it comes in the bag?, if so What, Just curious to know. and do you or any of your fellow chef's ever use Jalpur Garam Masala?
Les
Hi Hotstuff09,
No I do not add anymore spices to the Rajah brand because I have tried with a few different brands but have found Rajah the best.
No I have not used Jalpur Garam Masala, I will ask around once I have some time to.
Abdul
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Hi Hotstuff09,
No I do not add anymore spices to the Rajah brand because I have tried with a few different brands but have found Rajah the best.
No I have not used Jalpur Garam Masala, I will ask around once I have some time to.
Abdul
Thank's Abdul,
Also could you thank Chef Jolil For the staff curry recipe, Made it for 4 of us earlier on tonight, (Fed up with the old Turkey already) It so easy and no base to worry about, and thank's to you also for posting the recipe,
I don't have a digital camara, so no pic's I'm afraid
HS
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Hi George and ELW,
Thank you for your comments; I would like to clarify, there is more than one type of gravy in the BIR industry. There is no ?right? or ?wrong? gravy. They are basic or advanced. The reason I wrote the Basic Gravy in such a way is that I do not want to confuse anyone who has just started cooking BIR recipes for the first time and make it difficult for them. Thus I simplified the steps to allow the person to develop their skills and to be confident to then move onto and attempt another stage (Just as we do in life we learn the basics and then progress to the next stage).
The BIR industry is so large that I could not possibly have it all in one book (without having to hoist it with a crane :-\) and that is why I started with Volume I. Everyone needs practice to achieve that standard of BIR they wish to achieve even through the many years of searching some still cannot find it.
I hope you understand the reason why I broke down the steps.
The Gravy and dishes are real, the more you practice, you will eventually taste the difference.
I had only joined 6 months ago,
The gravy is a real recipe, the enhanced gravy is an additional aspect which my team have sent to my customers if they wish to try.
The gravy which I use at my workplace is purely based on my customers preference, at home I use exactly the same gravy in my book and if I feel like using the enhance recipe, then I do so. I have not had any problems with the result as I do invite many guests to taste the recipes I cook with the basic or enhanced gravy.
I voluntarily joined cr0, to share my knowledge as I had mentioned at the beginning, who enjoy BIR recipes. My book is real, I am real and everyone who has purchased my book I guarantee you if they follow my steps they will achieve that BIR taste they are looking for. Sorry your figures do not add up, I am not here to add up your figures, I was here to genuinely help people who would like to achieve that BIR taste and add their personal touches to it. I had a few good plans for new year but it seems like it may not be possible to as this is not the first time my help has been questioned in more than a negative way.
Good Luck searching for the BIR taste.
Abdul
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He emailed a gravy enhancement to those who bought his book. This was made in addition to the basic gravy. Is this what he means by advanced gravy?
I bought his book a couple of months ago and I've had no email with any additional info whatsoever. Hence my confusion when people in this thread started discussing an advanced gravy. perhaps I was supposed to email him to request the additions but it's a bit chicken and egg isn't it - not knowing this extra info was "out there" I didn't know to ask for it.
Hi Natterjak,
No you do not have to ask, you should have received the email weeks ago in fact. I will send an enquiry to my admin team. If you can PM me your full name they can track down your email swiftly. Apologies Natterjak! :(
Abdul
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Hi Abdul,
I bought your book and I did receive the email. I've just finished up the last of your less advanced base. I chose to cook it as I was in a hurry and if I remember correctly it doesn't contain garlic or ginger, so I figured it would be less time chopping and peeling. I was able to cook pretty fine tasting curries using your base, there is nothing wrong with it at all.
I would say there are many more people here at cr0 who really apprectiate your involvement than there are critical or negative ones but it probably doesn't feel like that when you are on the receiving end of it
If you don't like what somebody posts and it's not a valid question you can always save your time and ignore them.
Anyway, I really appreciate your input at cr0 and hope you will still be here in 2012.
Paul :)
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Anyway, I really appreciate your input at cr0 and hope you will still be here in 2012.
Paul :)
I second that, I'v learned a lot from your recipes Abdul, So please keep on posting.
Happy Cooking and a Happy New Year to you and your's
HS
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Thank you for your comments; I would like to clarify, there is more than one type of gravy in the BIR industry. There is no ?right? or ?wrong? gravy. They are basic or advanced. The reason I wrote the Basic Gravy in such a way is that I do not want to confuse anyone who has just started cooking BIR recipes for the first time and make it difficult for them. Thus I simplified the steps to allow the person to develop their skills and to be confident to then move onto and attempt another stage (Just as we do in life we learn the basics and then progress to the next stage).
The BIR industry is so large that I could not possibly have it all in one book (without having to hoist it with a crane ) and that is why I started with Volume I. Everyone needs practice to achieve that standard of BIR they wish to achieve even through the many years of searching some still cannot find it.
Hi Abdul, thanks for clearing that up, I wasn't sure what you meant by that. what we type & what we mean can look like 2 different things sometimes...ignore negativity from me or anyone else, lots of people here are keen to hear your thoughts. Anything perceived as negative from me will usually have a question attached. thats how i learn
ifindforu & Julian from c2Go (take a look at what the established forum members said about him if you have time ) have taken some criticism by members on here for trying to help too. :) Like i said earlier in the post, i was all set for having a go at your recipies.
ELW
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Abdul, I really appreciate your input at cr0 and hope you will still be here in the new year
Paul
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Abdul, just to add what others have said, there are more positives than negatives about the forum and hope you keep on logging in and contributing to the posts.
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Abdul, please stick around ;)
I have you book, many thanks.
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Abdul, just to add what others have said, there are more positives than negatives about the forum and hope you keep on logging in and contributing to the posts.
I agree. I hope my previous comments are regarded as constructive and very positive.
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I think Abdul is well use to the "questioning" approach of curry cooks on this site by now, albeit a little forthright at times ;D and sometimes even "blunt" to say the least. I think he appreciates the frustration we all share at times ::) I bought Abdul's book when it first appeared and admit to being quite happy to continue to use the basic gravy as is. There is plenty more milage in it as it is before i move on to the more complex gravy. I am too busy with spice mixes and techniques to be trying 101 different gravies at the moment unless of course there's a major breakthrough. Abdul, I hope you see my pm reply 8)
Rise above this Abdul. Your contribution to this site is not in question. Many CR0 members will confirm that. I personally have been inspired by your posts and your words. I believe other forum posts throughout this topic show how much your posts are valued Abdul. Unfortunately, it is difficult to control the passion and the frustration that exists among us keen want to be chefs. I for one, along with many of the other forum members value your posts greatly and look forward to your additions to the BIR style wagon in the future.
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Hi Abdul, i bought your book too, personally i love it and have been using it for the last six months or more, i don't feel any need to try other recipes, your's are perfect for our house, and my family think i'm some kind of Gordon Oliver of the curry world because of the meals i have cooked from your book. I havn't received an email about an enhanced base sauce, although thats probably my fault, i have too many email addies, don't worry about it, i'm happy, so if you are busy, just put it on the back burner till you get a chance.
And as for negative comments, take them with a pinch of salt, unless its from somebody who has not bought the book, for them i would say "You get what you pay for in this life".
Merry bloody Christmas to all :-D
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Just got a pot of the enhanced gravy on the go now ;D
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Hopefully Abdul hasn't decided to leave us to our own devices and will continue to try and educate the class for some time to come in spite of the unruly behaviour of some of our classmates ;)
I have a question for the teacher. The tomato puree paste in your recipes, diluted or undiluted?? Having cooked Abdul's madras last night to try out Ifindforu's mix powder, it suddenly dawned on me this morning, for some reason, that nobody has asked for clarification on this which is now beginning to nag at me a little.
As we all know the use of this stuff goes hand in hand with curry making and there are very few dishes that it doesn't find its way into to a greater or lesser extent. IMHO this is a key player in bringing about that BIR aroma we all rave about. As an ingredient if used incorrectly or in the wrong proportions it can have a huge impact on flavour and easily ruin what should be a good curry. I have for many years used the concentrated paste used in BIR kitchens, diluting it 50/50 with water and then freezing in ice cube trays. I must admit, to date I haven't tried adding anything to it like Julian does or cooking it with garlic spices etc, so there is possibly work in this area still to be done.
But one thing does stand out, with few exceptions, when specifying the use of this key player, many of us are a little vague to say the least. It goes without saying that this can lead to inconsistent results. If we are all more mindful of this when writing our recipes, at least we'll remove one of the many variables that we battle against.
I currently assume when somebody writes 1 tbsp of tomato puree / paste (again there is a difference between the two :o and there is a thread on the forum that covers this) I need to add 2 tbsp, since mine has been diluted. Or do I? Do you see where I am coming from now?? Julian tells us how he prepares his paste and CA always specifies a quantity mixed with a certain amount of water. Unfortunately many of us currently don't do this which can lead to misinterpretations and incorrect assumptions (should we be making these anyway?). Enough said. I hope Abdul is still around to clear this one up :-\ .
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The last time Abdul looked in was the 28th, So hope he hasn't done a runner ;D
The tomato puree question is an interesting one, some seem to dilute it, and others don't, I too would like to hear Abdul's view on this.
Les
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Guy's,
I think writing recipes down can prove to be a little tricky, especially if you are the recipe provider. What is 'second nature' to you, often throws up questions from others
Tomato puree/paste IS a tricky one and is definitely one of the ingredients that really needs clarifying when putting a recipe down. 1tbsp of normal strength tom puree is a completely different beast to 1tbsp of triple strength tom paste, and therefor is going to give very different results.
I think that the only sure fire way of having any kind of consistency with our recipes, would be if there was a 'recipe template' built into the forum. Something a bit like the on-line insurance forms whereby you can add details of the ingredients, and there be a drop down function at the side of the text field which gives you specific options for example; 1 tbsp of tom puree (hit the drop down) to reveal>single concentrate>double concentrate>tripleconcentrate. You simply select which one it is, so the recipe would read; 1tbsp tom puree (double concentrate)
It's probably not feasible on a forum like this but it would be a great help. In it's absence, we all need to be more specific I guess?
Ray :)
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Guy's,
I think writing recipes down can prove to be a little tricky, especially if you are the recipe provider. What is 'second nature' to you, often throws up questions from others
Isn't it just :o. I never realised how difficult it was to write a recipe and instructions, trying to make sure everything is crystal clear to everybody. Not easy by any means.
I think that the only sure fire way of having any kind of consistency with our recipes, would be if there was a 'recipe template' built into the forum. Something a bit like the on-line insurance forms whereby you can add details of the ingredients, and there be a drop down function at the side of the text field which gives you specific options for example; 1 tbsp of tom puree (hit the drop down) to reveal>single concentrate>double concentrate>tripleconcentrate. You simply select which one it is, so the recipe would read; 1tbsp tom puree (double concentrate)
The ideal world
It's probably not feasible on a forum like this but it would be a great help. In it's absence, we all need to be more specific I guess?
Ray :)
You've hit the nail on the head ;). No guess about it ::)
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In it's absence, we all need to be more specific I guess?
You got it!
A good test is this. Ignoring any preconceived knowledge, write the recipe down including ingredients and then read it back to yourself and ask yourself the question: Could I make this dish following the instructions I have written? If there are ambiguities to you, then there will be ambiguities to other people and don't assume anything.
3 cloves of Garlic
Yeah, how prepared? With skins on? Added whole? Chopped? How finely chopped? Pureed? If pureed, with water? oil? To what consistency? Thick, runny? How much water or oil? What size are your cloves, plump? skinny?
3 Tomatoes
Yeah, how prepared? What size? Plum or Salad? Cherry? Tinned or fresh? Quartered? Skinned? De-seeded? Pureed? Chopped?
2 Tsp Cumin
What kind of cumin, regular or black? Seeds? Roasted and ground? or just ground? Any particular brand?
I daren't even mention Garam Masala ;)
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Hi Abdul
If you're still about and I hope you are as well, on a different note, do you have a recipe for stuffed pepper please
regards
Wayne :)
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Hi Abdul
If you're still about and I hope you are as well, on a different note, do you have a recipe for stuffed pepper please
regards
Wayne :)
Hi Whandsy, One of the ideas I have for a new recipe is a Keema stuffed pepper which I am working on. Hopefully will have this early in the new year!! :)
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Hi Whandsy, One of the ideas I have for a new recipe is a Keema stuffed pepper which I am working on. Hopefully will have this early in the new year!!
Happy Days :)
Cheers 976
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Hi Whandsy, One of the ideas I have for a new recipe is a Keema stuffed pepper which I am working on. Hopefully will have this early in the new year!! :)
Now i do like the sound of that 976. I can remember having a pepper stuffed with lightly spiced mincemeat in an Italian restaurant years ago. It was absolutely delicious :P :P. Look forward to your post.
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Hopefully Abdul hasn't decided to leave us to our own devices and will continue to try and educate the class for some time to come in spite of the unruly behaviour of some of our classmates ;)
I have a question for the teacher. The tomato puree paste in your recipes, diluted or undiluted?? Having cooked Abdul's madras last night to try out Ifindforu's mix powder, it suddenly dawned on me this morning, for some reason, that nobody has asked for clarification on this which is now beginning to nag at me a little.
Hi Curryhell,
I use undiluted tomato puree paste as I find it gives me a nice strong colour to my currys.
Abdul
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Hi Abdul
If you're still about and I hope you are as well, on a different note, do you have a recipe for stuffed pepper please
regards
Wayne :)
Hi Whandsy,
Normally I make a very dry chicken or lamb bhuna (must be finely chopped) or keema bhuna, before stuffing, I clean the insides of the pepper (taking seeds out) and roast the pepper on top of tandoor for est. 5minutes, then stuff it with the bhuna and roast it inside the tandoor until it gets cooked.
Sorry I do not have any specific measurements as they are not written down. I only make it if customers request.
Abdul
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Hopefully Abdul hasn't decided to leave us to our own devices and will continue to try and educate the class for some time to come in spite of the unruly behaviour of some of our classmates ;)
I have a question for the teacher. The tomato puree paste in your recipes, diluted or undiluted?? Having cooked Abdul's madras last night to try out Ifindforu's mix powder, it suddenly dawned on me this morning, for some reason, that nobody has asked for clarification on this which is now beginning to nag at me a little.
Thanks for clearing that up Abdul :D. This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.
Good to have you back Abdul ;)
Hi Curryhell,
I use undiluted tomato puree paste as I find it gives me a nice strong colour to my currys.
Abdul
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Just made a beef madras with the enhanced gravy got that toffee aroma going on whilst doing it :D be even better come tomorrow nights tea.
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Just made a beef madras with the enhanced gravy got that toffee aroma going on whilst doing it :D be even better come tomorrow nights tea.
Nice one timeless. Did you do it the way Abdul suggest, doing the tarka etc?
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Thanks for clearing that up Abdul :D. This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.
Hi Curryhell,
This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.
Ingredients for the peshwari mixture
1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Coronation milk 2 to 3 tsp
Method
Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.
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Thanks for clearing that up Abdul :D. This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.
Hi Curryhell,
This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.
Ingredients for the peshwari mixture
1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Coronation milk 2 to 3 tsp
Method
Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.
Thanks for that Abdul.I'm going to make some peshwari naans when I try out my new tandoori oven.It's a shame that I didn't have it here when I had my lessons with you.There's quite a few recipes on here for naan bread I'm just wondering if you have a definite restaurant version.
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Thanks for clearing that up Abdul :D. This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.
Hi Curryhell,
This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.
Ingredients for the peshwari mixture
1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Coronation milk 2 to 3 tsp
Method
Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.
Thanks for that Abdul.I'm going to make some peshwari naans when I try out my new tandoori oven.It's a shame that I didn't have it here when I had my lessons with you.There's quite a few recipes on here for naan bread I'm just wondering if you have a definite restaurant version.
Hi Jb,
It would be best if you come to the restaurant and see how the definite version is made as seeing something yourself would make it much easier to understand, let me know when your free and I will let you know which day would be best to come.
Abdul
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Hi Curryhell,
This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.
Ingredients for the peshwari mixture
1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Condensed milk 2 to 3 tsp
Method
Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.
That's brilliant Abdul. Will be doing this in the week for sure :P :P
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Coronation milk 2 to 3 tsp
Hi Abdul,
Sorry if this has been asked before, but what is "Coronation milk" please? Do you mean "Carnation"? Or "Condensed"? Or is it something entirely different?
Thanks,
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Hi Abdul
A belated Happy New Year to you!
Just wondered if you have got a naan bread recipe please
Best Regards
Mick
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Thanks for clearing that up Abdul :D. This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.
Hi Curryhell,
This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.
Ingredients for the peshwari mixture
1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Coronation milk 2 to 3 tsp
Method
Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.
Thanks for that Abdul.I'm going to make some peshwari naans when I try out my new tandoori oven.It's a shame that I didn't have it here when I had my lessons with you.There's quite a few recipes on here for naan bread I'm just wondering if you have a definite restaurant version.
Hi Jb,
It would be best if you come to the restaurant and see how the definite version is made as seeing something yourself would make it much easier to understand, let me know when your free and I will let you know which day would be best to come.
Abdul
Hello Abdul that would be great!! I'm around any evening this week apart from Friday...thanks Jb
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Hi Abdul
Thank you for putting all this info on this forum for us all
Vindaloo has been my favourite for years
Is there any chance of a recipe from you please?
Thanks again for your kindness
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Coronation milk 2 to 3 tsp
Hi Abdul,
Sorry if this has been asked before, but what is "Coronation milk" please? Do you mean "Carnation"? Or "Condensed"? Or is it something entirely different?
Thanks,
Hi Cory Ander,
Yeah I had meant condensed milk, sorry for typo :(
Abdul
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This is how I make the filling for Peshwari Naans.
Just bare in mind that it is a recipe for just ONE naan.
Ingredients for the peshwari mixture
1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Coronation milk 2 to 3 tsp
Method
Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.
Thanks Abdul, for posting another old school BIR recipe.
Carnation Evaporated Milk and even Cow & Gate Baby Milk Powder
staple ingredients in BIR's back in the 70's.
Sadly the Golden Raisins/Sultanas are being left out of the mix
nowadays for some reason. (probably cutting corners)
I also bought your book, when you first joined cR0, but I never received
any further enhanced updates like others have. :'( :'(
Would be interesting, thanks ChewyTikka.
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This is how I make the filling for Peshwari Naans.
Just bare in mind that it is a recipe for just ONE naan.
Ingredients for the peshwari mixture
1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Coronation milk 2 to 3 tsp
Method
Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.
Thanks Abdul, for posting another old school BIR recipe.
Carnation Evaporated Milk and even Cow & Gate Baby Milk Powder
staple ingredients in BIR's back in the 70's.
Sadly the Golden Raisins/Sultanas are being left out of the mix
nowadays for some reason. (probably cutting corners)
I also bought your book, when you first joined cR0, but I never received
any further enhanced updates like others have. :'( :'(
Would be interesting, thanks ChewyTikka.
Yes me too :)
Regards
Mick
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and me please ;)
i bought the book back in october. just double checked my emails, but nothing.
Thanks, Frank. :)
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Hi,
I have posted the recipe for an enhance gravy. This is however optional as the initial gravy recipe is complete.
Ingredients
Readymade gravy
Oil 130 ml
Garlic ginger mix 1 and half tbsp
Tin of plum tomatoes 200g
8 Spice 2 tbsp
Tomato puree paste 1 tbsp
Method
1. Blend the tin of plum tomatoes and put aside.
2. In a cooking pot add oil, garlic ginger and cook over medium heat for 2 to 3 minutes.
3. Add the blended plum tomatoes and cook for another 2 to 3 minutes.
4. Add 8 Spice, tomato puree and cook for 2 minutes.
5. Add 1 pint of water, turn to full heat and cook for 2 to 3 minutes.
6. Pour the readymade gravy into the cooking pot and add 3 pints of water.
7. Finally boil for 15 minutes and then simmer for 5 minutes stirring occasionally.
(http://www.curry-recipes.co.uk/imagehost/pics/06035a0b4dd44623d83dd3b7a1f0ce8b.jpg) (http://www.curry-recipes.co.uk/imagehost/#06035a0b4dd44623d83dd3b7a1f0ce8b.jpg)
(Just before adding the gravy)
(http://www.curry-recipes.co.uk/imagehost/pics/0e7f1999e1ffef29589137293cc0d5d1.jpg) (http://www.curry-recipes.co.uk/imagehost/#0e7f1999e1ffef29589137293cc0d5d1.jpg)
(The final result)
Anyone who has tried the gravy recipe on page.1 can use this if they wish to. I have posted the recipe as a number of our Cr0 members had not received the enhance gravy.
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cheers Abdul
gonna give this a try :)
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Hello Abdul that would be great!! I'm around any evening this week apart from Friday...thanks Jb
Hi Jb,
I will try to get you into the restaurant by the end of this month. p.m me your mobile number.
Abdul
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Hi Abdul
A belated Happy New Year to you!
Just wondered if you have got a naan bread recipe please
Best Regards
Mick
Hi Mick,
I have not got the recipe written down in a small quantity as in the restaurant we make enough dough for around 100. Once I make a small quantity at home, I will post it for you :)
Abdul
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Thanks for posting Abdul :)
Frank.
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Hi Abdul
Thank you for putting all this info on this forum for us all
Vindaloo has been my favourite for years
Is there any chance of a recipe from you please?
Thanks again for your kindness
Yes, I hope you enjoy this as it is a very old recipe. The 'modern' recipe is a little different to this one. If you would like to taste the difference then let me know and I will make amendments.
Chicken Vindaloo
Ingredients
Basic tarka (p.1 and garlic ginger 60/40 mix)
Pre cooked chicken 13 pieces (p.1)
8 spice 1 tsp
Gravy
Tomato puree 1 tsp
Chilli Powder 3 tbsp
1 medium sized potato cut into four pieces (must be boiled before cutting)
Garnish
Coriander
Method
1. In a frying pan, make a basic tarka and add the chicken portions; stir well for 2 to 3 minutes.
2. Add 8 spice, chilli powder, tomato puree and 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
3. Then add 1 pint of gravy and cook for 5 to 6 minutes stirring occasionally.
4. Add the potatoes and cook between 2 to 3 minutes.
5. Garnish with coriander
(bare in mind cooking times may vary according to cooker)
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Cheers Abdul, that vindaloo looks right up my street :P. Would appreciate the new recipe as well. That should take care of the weekend menu for me ;D. Thanks for posting.
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Hi Abdul
Thanks for the base update, would you call this extra step a Baghar,
some members are interested in cooking terms and techniques.
BTW I cooked Mr. Jolil's staff curry in a pressure cooker the other day
and it was spot on, thanks for sharing. :D
A bit of a long shot, I'm looking for an old time favourite recipe for Rezala
it would be interesting to try your style of cooking it.
I understand if its an ask too much. ;)
cheers Chewy
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Hi Abdul
Thanks for the base update, would you call this extra step a Baghar,
some members are interested in cooking terms and techniques.
BTW I cooked Mr. Jolil's staff curry in a pressure cooker the other day
and it was spot on, thanks for sharing. :D
A bit of a long shot, I'm looking for an old time favourite recipe for Rezala
it would be interesting to try your style of cooking it.
I understand if its an ask too much. ;)
cheers Chewy
Hi Chewy,
I am glad you enjoyed Mr. Jolil's Staff Curry and I will try to write the recipe down soon, if I don't by the end of the month then please remind me :) and your not asking too much dont worry ;)
Abdul
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Cheers Abdul, that vindaloo looks right up my street :P. Would appreciate the new recipe as well. That should take care of the weekend menu for me ;D. Thanks for posting.
Hi Curryhell,
I will try and post it within the next few days :)
Abdul
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Hi Abdul
Thanks for the base update, would you call this extra step a Baghar,
some members are interested in cooking terms and techniques.
cheers Chewy
Hi Chewytikka,
Yes, I would call this extra step a Bhagar.
Abdul
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Thanks again Abdul
Looking forward to the Rezala :D
cheers Chewy
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Yes, I would call this extra step a Bhagar.
Abdul
I find your contributions here to be extremely useful, but you've confused me with this term.
Out of curiosity, why would you term this additional process a Bhagar? Surely it's more akin to the 'Bhoona' process of heating up hot oil, frying the garlic/ginger mix, then adding the ground spices and further ingredients?
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Hi Abdul
A belated Happy New Year to you!
Just wondered if you have got a naan bread recipe please
Best Regards
Mick
Hi Mick,
I have not got the recipe written down in a small quantity as in the restaurant we make enough dough for around 100. Once I make a small quantity at home, I will post it for you :)
Abdul
Cheers Abdul.
Look forward to receiving it
-
Hi Abdul
Thank you for putting all this info on this forum for us all
Vindaloo has been my favourite for years
Is there any chance of a recipe from you please?
Thanks again for your kindness
Yes, I hope you enjoy this as it is a very old recipe. The 'modern' recipe is a little different to this one. If you would like to taste the difference then let me know and I will make amendments.
Chicken Vindaloo
Ingredients
Basic tarka (p.1 and garlic ginger 60/40 mix)
Pre cooked chicken 13 pieces (p.1)
8 spice 1 tsp
Gravy
Tomato puree 1 tsp
Chilli Powder 3 tbsp
1 medium sized potato cut into four pieces (must be boiled before cutting)
Garnish
Coriander
Method
1. In a frying pan, make a basic tarka and add the chicken portions; stir well for 2 to 3 minutes.
2. Add 8 spice, chilli powder, tomato puree and 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
3. Then add 1 pint of gravy and cook for 5 to 6 minutes stirring occasionally.
4. Add the potatoes and cook between 2 to 3 minutes.
5. Garnish with coriander
(bare in mind cooking times may vary according to cooker)
Hi Abdul :D
I cooked this last night using all your methods and was very impressed with the taste looking forward to the new modern version.
Once again a big thank you
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Hi abdulmohed.
I've made your gravy and tried my hand at a few of your recipes ,and they really are spot on.
The closest I've ever cooked at home to BIR standards.
I've just purchased your book from Ebay: - Learn2cook vol 1'.
Is there a Vol2 in the pipeline?
On the 11 January,you posted on here a recipe for an enhance gravy.
The first Ingredient states:Readymade gravy?-would that be the whole batch of the gravy made on page.1 of this thread?
A big thank you for sharing your hard work on here. 8)
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Hi abdulmohed.
The first Ingredient states:Readymade gravy?-would that be the whole batch of the gravy made on page.1 of this thread?
A big thank you for sharing your hard work on here. 8)
I'm sure Abdul will be pleased to hear of your successes Wickerman ;D. Yes, whole batch from page one is used to make the enhanced gravy recipe.
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Hi Chewytikka,
Yes, I would call this extra step a Bhagar.
Abdul
hi guys but wouldnt this actually be a tarka? as this is something fried to be added to somthing else!
just my opinion
regards
gary ;)
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Hi Chewytikka,
Yes, I would call this extra step a Bhagar.
Abdul
hi guys but wouldnt this actually be a tarka? as this is something fried to be added to somthing else!
just my opinion
regards
gary ;)
Hi gary
In English you might call it sauteing, stir frying, a quick light stewing or even a combination of all three.
But as Abdul replied, Bhagar is the correct Bengali term for this. (The Horse's mouth, so to speak)
Don't forget the whole big pot of base gravy is being transferred and added to this Bhagar in a clean pot.
Nothing to do with adding a Tarka to enhance a finished dish, or even the Beginning Tarka when you start a dish.
The first base recipe I posted, when I joined cR0 a year ago includes this Bhagar step.
http://www.curry-recipes.co.uk/curry/index.php?topic=5375.msg53061#msg53061 (http://www.curry-recipes.co.uk/curry/index.php?topic=5375.msg53061#msg53061)
Thought it was a bit odd, nobody replied to this at the time, until I did a video version.
I suppose its nice to know the correct terms, but not much use to anybody unless their talking
in an actual BIR kitchen or to a BIR Chef, like Abdul.
Then again it might help with an overall understanding.
You might ask the same question with your local Chef at the Mouchak.
cheers Chewy
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Hi Abdul
I made your enhanced gravy yesterday and would just like to say that the resultant curries I made were some of the best i have ever made. Its not often i make a base sauce and manage to get the oil floating on the top, but i succeeded with your recipe
Many many thanks
mick
;D
ps it would be interesting to see your restaurant recipe for 100 naans!!!
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Hi Abdul
I made your enhanced gravy yesterday and would just like to say that the resultant curries I made were some of the best i have ever made. Its not often i make a base sauce and manage to get the oil floating on the top, but i succeeded with your recipe
Many many thanks
mick
;D
ps it would be interesting to see your restaurant recipe for 100 naans!!!
Hi
I am happy that it turned out so well! I hope other members will also give it a go and share their experience.
100 naan recipe; again it is not written down, once I have then I will post if you like. Mind you if you do make an attempt without training it will be difficult for you to make it come out right.
Abdul
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Hi Abdul,
Are you in a position to offer a session one day like Az is going to provide in his restaurant?
I'm sure there would be a lot of interest....
Please let us know :)
-
Abdul's own website offer's one 2 one lessons from 25 quid for 1 hour. I don't know where he's based though :-\
-
My good lady wife bought me a charcoal tandoor for christmas last year and since then I have tried lots of naan recipes but so far i havent had much success in producing a bir style naan. Its been (and still is) good fun experimenting tho! I was just a bit concerned that you might alter the restaurant recipe to make it more suitable for cooking in a domestic oven rather than a tandoor
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Hi Abdul,
Are you in a position to offer a session one day like Az is going to provide in his restaurant?
I'm sure there would be a lot of interest....
Please let us know :)
Hi 976bar,
The lessons I offer are home based. But I am talking to a few people to use the restaurant facilities during the daytime, so I can offer day courses also. Once it has been finalised I will put it on my website and also let you know on cr0.
Abdul
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Abdul's own website offer's one 2 one lessons from 25 quid for 1 hour. I don't know where he's based though :-\
Hi Whandsy,
I am based in Essex.
Abdul
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My good lady wife bought me a charcoal tandoor for christmas last year and since then I have tried lots of naan recipes but so far i havent had much success in producing a bir style naan. Its been (and still is) good fun experimenting tho! I was just a bit concerned that you might alter the restaurant recipe to make it more suitable for cooking in a domestic oven rather than a tandoor
Hi Mickdabass,
Charcoal tandoor is one of the best tandoors to have, your very lucky you have one at home!
Just a little tip with naan bread, (Incase you have not done so) I am not sure how well you make your mixture, it is most important that you allow the naan dough to settle for about 2-3 hours before you start making them
Once you make them into small naan doughs, again, let them settle for an hour or two, then start making them. Make sure your tandoor is very hot (350-500).
It is very important to allow the dough to settle.
You do not need to alter the restaurant recipe.
Abdul
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Thanks Abdul,
I look forward to it :)
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Hi Mickdabass,
Charcoal tandoor is one of the best tandoors to have, your very lucky you have one at home!
Just a little tip with naan bread, (Incase you have not done so) I am not sure how well you make your mixture, it is most important that you allow the naan dough to settle for about 2-3 hours before you start making them
Once you make them into small naan doughs, again, let them settle for an hour or two, then start making them. Make sure your tandoor is very hot (350-500).
It is very important to allow the dough to settle.
You do not need to alter the restaurant recipe.
Abdul
Thanks for the tip Abdul.
I don't normally let the dough rest for any more than an hour.
Next time I will prepare the dough before I light the tandoor.
It takes a good 2 hours to get it up to temperature.
I wont say any more about it in this thread otherwise it may go off track.
But thanks again for the advice and the continued openness with all of your knowledge
(btw the only alteration I have made to your enhanced recipe was to reduce the salt to 2.5 teaspoons and adjusted the amount to taste at the tarka stage).
Cheers
Mick
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In English you might call it sauteing, stir frying, a quick light stewing or even a combination of all three.
But as Abdul replied, Bhagar is the correct Bengali term for this. (The Horse's mouth, so to speak)
hi chewy if you read the Bruce Edwards curryhouse cookery article available in the downloads section he cooks are tarka and then adds the gravy to the tarka!
to enhance the gravy.
http://www.curry-recipes.co.uk/curry/index.php?topic=108.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=108.0) on part 3 of the article
opinions vary ;)
regards
gary
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Just bought a copy of the book, looking forward to its arrival:)
Abdul, do you have an example of a BIR style Garlic chilli chicken recipe? It's my favourite and i'm trying my best to replicate it at home but not had much luck yet:(
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Just bought a copy of the book, looking forward to its arrival:)
Abdul, do you have an example of a BIR style Garlic chilli chicken recipe? It's my favourite and i'm trying my best to replicate it at home but not had much luck yet:(
Hi Duncank,
Hope you have received the book by now.
Once you have made the 8 Spice, Gravy and Chicken Tikka, send me a personal message and I will set you up on my yahoo messenger and guide you through to make the dish.
Abdul
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Hi
A question for those who have made this base. Do you have a weight measurement for the onions, potatoes and coriander? There could be a large discrepancy in the recipe depending on the types of each ingredient you use!
Thanks in advance.
Barry
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Hi Barry
I just gauged it by eye to be honest. The onions were a bit smaller than a tennis ball and the spuds were the smallest ones from a 2kg prepack, oh and half a bunch of corriander. Sorry to be vague. I will weigh the ingredients nxt time and let u know
Cheers
Mick
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Hi
A question for those who have made this base. Do you have a weight measurement for the onions, potatoes and coriander? There could be a large discrepancy in the recipe depending on the types of each ingredient you use!
Thanks in advance.
Barry
Just making another batch of Abdul's gravy in preparation for trying the advanced gravy. So i thought i'd weigh what i normally use.
Onion were just over a kilo after peeling - 4 large and bigger than tennis balls
4 Small potatoes (bout the size of an average lime) from the bag were 300gms
One standard carrot 85gms.
Sorry but i forgot to weigh the corriander :(
Hope this helps anyway :)
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That's more the same as i do.
I just buy what's marked as 'Large onions' and if i think they're a little on the small size,i add a smaller onion to make up.
I never weigh anything that doesn't call for it.
I really wouldn't worry about being too exact.
@curryhell,good to hear you're making the advanced gravy.
Could you report back with your opinion of the new base please,as i'm really looking forward to making it for myself.
It's the next base on my agenda ,just have to finish off my remaining.
Happy weekend.
-
Hi
I think there can be a large discrepancy in the measures. I made it before I saw curryhells post (cheers for that) and the measures I got (peeled and chopped weights)
Onions:650g
Carrot: 100g
Potatoes: 350g
Coriander: 20g
That is about a 50% difference in the weight of the onions which is sure to make a difference to the taste and texture to the dish.
Also a handful of coriander is massively ambiguous and for new (and not so new :)) curry makers, as correct a measure as possible can only be a help IMHO.
One of the reasons Cory's recipes are so popular and work so well.
I have made the basic and enhanced gravy so will report back when I make a curry. First impressions: too much heat for milder dishes.
regards
Barry
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just shows that weighing all the ingredients isn't always the answer. Onions and chilis vary in strength so much depending on the time of the season and obviously their variety and or country of origin
-
same with potatoes too. I should know cos Im a spud Farmer ;D
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Such variables will exist equally for the BIR kitchen as they do for the rest of us so i wouldn't get hung up on that.
As a ball park figure i would always use 1kg of onions peeled weight when making a base, give or take a little bit, but 350 grams is more than a little bit :(. The spuds and carrot are in the ballpark ratio. I don't think your resultant curries will disappoint but i would reduce your normal spicing as your base this time will be on the spicey side. If you haven't frozen it yet, i would cook up 350gms of onions and puree them and add to the base to fetch it up to even out the proportions. By doing this, if you can, it won't impact considerably on the overall result :).
As for chilli, i never use it, in mix powders or in bases. I prefer to add when cooking. That way i am in complete control of the heat. Being a chilli head, what isn't hot for me is for others. This reduces the risk of my feeding somebody a curry hotter than they actually like ;D
hope this helps. Look forward to hearing your results Bamble
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I also thought this base was a bit hot on it's own due to inclusion of fresh chillis. It wasn't a problem for me as I don't make kormas or anything else really mild. Just an observation. The curries I made with this base were very tasty.
Paul
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@curryhell,good to hear you're making the advanced gravy.
Could you report back with your opinion of the new base please,as i'm really looking forward to making it for myself.
It's the next base on my agenda ,just have to finish off my remaining.
Happy weekend.
All done and just bagging it up now. It's been chilling since sat due to a hectic schedule. Won't have time to try it until Wednesday eve. It has a different taste from the basic gravy and obviously the tomato flavours are more evident given the additonal ingredients. It wasn't to keen to give up much oil in spite of the fact i diluted it real well and boiled the s***e out of it ;D. I've no doubt it will produce as good if not better results than Abdul's basic gravy and look forward to sampling the results. This recipe when thinned to the correct consistancy provided 21 portions of 350ml. Enough to keep me in NIS and brinjal bhaji for a little while ;). Here's a few pics taken during my Sat afternoon:
Basic ingredients cooked
(http://www.curry-recipes.co.uk/imagehost/pics/4f9f5b6686ff6c31ef31cfce71bf45d1.jpg) (http://www.curry-recipes.co.uk/imagehost/#4f9f5b6686ff6c31ef31cfce71bf45d1.jpg)
And blended up
(http://www.curry-recipes.co.uk/imagehost/pics/167dfd6f5a5f6807b979ea734f31b79c.jpg) (http://www.curry-recipes.co.uk/imagehost/#167dfd6f5a5f6807b979ea734f31b79c.jpg)
In with the garlic / ginger puree
(http://www.curry-recipes.co.uk/imagehost/pics/c443342393001f4c55b9311c80783979.jpg) (http://www.curry-recipes.co.uk/imagehost/#c443342393001f4c55b9311c80783979.jpg)
Lets now add the pureed plum tomatoes
(http://www.curry-recipes.co.uk/imagehost/pics/a3fe75bed697a1a9c9437723fb6b3fd8.jpg) (http://www.curry-recipes.co.uk/imagehost/#a3fe75bed697a1a9c9437723fb6b3fd8.jpg)
bit of mix powder, tumeric and tomato puree
(http://www.curry-recipes.co.uk/imagehost/pics/f74df92110f0b2d86eafc6e3d39e7397.jpg) (http://www.curry-recipes.co.uk/imagehost/#f74df92110f0b2d86eafc6e3d39e7397.jpg)
cook it for a bit and add in the precooked base and 3 pints of water
(http://www.curry-recipes.co.uk/imagehost/pics/3a51c802a757f9b01ceedb8db13e55e3.jpg) (http://www.curry-recipes.co.uk/imagehost/#3a51c802a757f9b01ceedb8db13e55e3.jpg)
Just off the boil with oil clearly visible
(http://www.curry-recipes.co.uk/imagehost/pics/da6472660f9291d63dc63e62d2c3a1cd.jpg) (http://www.curry-recipes.co.uk/imagehost/#da6472660f9291d63dc63e62d2c3a1cd.jpg)
the finished article ready for use having added additonal water to bring it to correct consistancy
(http://www.curry-recipes.co.uk/imagehost/pics/33f9815f2a774b11b59397b6075b0320.jpg) (http://www.curry-recipes.co.uk/imagehost/#33f9815f2a774b11b59397b6075b0320.jpg)
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@curryhell,good to hear you're making the advanced gravy.
Could you report back with your opinion of the new base please,as i'm really looking forward to making it for myself.
It's the next base on my agenda ,just have to finish off my remaining.
Happy weekend.
All done and just bagging it up now. It's been chilling since sat due to a hectic schedule. Won't have time to try it until Wednesday eve. It has a different taste from the basic gravy and obviously the tomato flavours are more evident given the additonal ingredients. It wasn't to keen to give up much oil in spite of the fact i diluted it real well and boiled the s***e out of it ;D. I've no doubt it will produce as good if not better results than Abdul's basic gravy and look forward to sampling the results. This recipe when thinned to the correct consistancy provided 21 portions of 350ml. Enough to keep me in NIS and brinjal bhaji for a little while ;). Here's a few pics taken during my Sat afternoon:
Basic ingredients cooked
(http://www.curry-recipes.co.uk/imagehost/pics/4f9f5b6686ff6c31ef31cfce71bf45d1.jpg) (http://www.curry-recipes.co.uk/imagehost/#4f9f5b6686ff6c31ef31cfce71bf45d1.jpg)
And blended up
(http://www.curry-recipes.co.uk/imagehost/pics/167dfd6f5a5f6807b979ea734f31b79c.jpg) (http://www.curry-recipes.co.uk/imagehost/#167dfd6f5a5f6807b979ea734f31b79c.jpg)
In with the garlic / ginger puree
(http://www.curry-recipes.co.uk/imagehost/pics/c443342393001f4c55b9311c80783979.jpg) (http://www.curry-recipes.co.uk/imagehost/#c443342393001f4c55b9311c80783979.jpg)
Lets now add the pureed plum tomatoes
(http://www.curry-recipes.co.uk/imagehost/pics/a3fe75bed697a1a9c9437723fb6b3fd8.jpg) (http://www.curry-recipes.co.uk/imagehost/#a3fe75bed697a1a9c9437723fb6b3fd8.jpg)
bit of mix powder, tumeric and tomato puree
(http://www.curry-recipes.co.uk/imagehost/pics/f74df92110f0b2d86eafc6e3d39e7397.jpg) (http://www.curry-recipes.co.uk/imagehost/#f74df92110f0b2d86eafc6e3d39e7397.jpg)
cook it for a bit and add in the precooked base and 3 pints of water
(http://www.curry-recipes.co.uk/imagehost/pics/3a51c802a757f9b01ceedb8db13e55e3.jpg) (http://www.curry-recipes.co.uk/imagehost/#3a51c802a757f9b01ceedb8db13e55e3.jpg)
Just off the boil with oil clearly visible
(http://www.curry-recipes.co.uk/imagehost/pics/da6472660f9291d63dc63e62d2c3a1cd.jpg) (http://www.curry-recipes.co.uk/imagehost/#da6472660f9291d63dc63e62d2c3a1cd.jpg)
the finished article ready for use having added additonal water to bring it to correct consistancy
(http://www.curry-recipes.co.uk/imagehost/pics/33f9815f2a774b11b59397b6075b0320.jpg) (http://www.curry-recipes.co.uk/imagehost/#33f9815f2a774b11b59397b6075b0320.jpg)
Hi Curryhell,
The gravy looks fantastic and I am sure you will have a very pleasing result when you make your dishes using this gravy!!!!!!!!
Abdul
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Hi all,
Just having my 1st attempt at this base so a quick question. Is it worth doing the enhanced version (the gravy is just cooling down before blending) so need to know whether to bother or not.
thanks
Will
edited because I never read all the posts ;D
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The unenhanced gravy work very well. The enhanced has a more complex flavour. As for the water content, I would add the suggested amount but once it's come off the boil DO NOT top up or thin any more. Use it at that consistency and add water if you need to during dish cooking. I added water after the boil to replace what was lost and get to my usual consistancy (my mistake as this isn't in the recipe >:(). I found it took an awful lot of reduction and cooking to get the final dish somewhere near to how i like it. I normally achieve the thickish consistency i like a lot quicker with all other bases i have made. I'll remember this next time. Hope this helps. Let us know how you get on
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thanks curryhell, i edited the post after reading/seeing your pics
cheers
Will
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Hi,
I made the Ceylon for the Mrs & the Madras for me. The Mrs liked the Ceylon & I liked the Madras but it was very, very "tomatoey" in flavour, don't get me wrong, not in a bad way :), just very different to what we are used to, it could be a regional thing, it could be my cooking. I have got a few litres of base left to freeze when it cools so I will try again with the Madras & Ceylon but might try some others too.
thanks for the posts Abdul, very much appreciated :)
Will
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Thank you Curryhell.
I must've missed your earlier post,but have now been brought up to date.
I just this evening made a batch of CA's base gravy.
The missus keeps pestering me for a korma,and having only abdulmohed's base in the freezer(which is 6 chillies too hot for a Korma IMO),,i gave in and made a different batch.
I must say I'm quite looking forward to making a Korma, and maybe in the week Ca's Chicken Bhoona.
*I say 'Chicken',but really we're all vegetarians,so i substitute with whatever's on hand,be it- Quorn,Tofu,Paneer or abdulmohed's Pre cooked mixed vegetables ( recipe which is fantastic, and i believe is on page 9 of this thread)
So i shall be giving the enhanced base a go in a few weeks and will follow the recipe to the letter.
Looks the business btw.
All the best.
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Thank you Curryhell.
I must've missed your earlier post,but have now been brought up to date.
I just this evening made a batch of CA's base gravy.
The missus keeps pestering me for a korma,and having only abdulmohed's base in the freezer(which is 6 chillies too hot for a Korma IMO),,i gave in and made a different batch.
I must say I'm quite looking forward to making a Korma, and maybe in the week Ca's Chicken Bhoona.
*I say 'Chicken',but really we're all vegetarians,so i substitute with whatever's on hand,be it- Quorn,Tofu,Paneer or abdulmohed's Pre cooked mixed vegetables ( recipe which is fantastic, and i believe is on page 9 of this thread)
So i shall be giving the enhanced base a go in a few weeks and will follow the recipe to the letter.
Looks the business btw.
All the best.
I've got Abdul's enhanced and the Zaal base in the freezer at the moment so i've two to choose from. Personally, i never add chilli powder or fresh chilli to any base nor mix powder for that matter. It avoids the situation in which you found yourself ;D. I can always add heat / chilli flavour but i can't take it out ::)
I would definitely follow the instructions to the letter. See my comments earlier where i thinned the gravy. By the time i've got the curry to my preferred consistency, i've a lot less sauce that i would normally have >:(. I will make Abdul's madras with this gravy, having made it a few time as a midweek curry and post the results. This will give me a good idea of how it compares to the original base and whether i too have a strong tomatoey influence like Wilyeckerslike seems to have ???
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Hi
I am happy that it turned out so well! I hope other members will also give it a go and share their experience.
100 naan recipe; again it is not written down, once I have then I will post if you like. Mind you if you do make an attempt without training it will be difficult for you to make it come out right.
Abdul
Hi Abdul
Sorry to be a pain, but I would still be very interested in trying your naan recipe
Best Regards
Mick
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This thread has really inspired me to have a go at some of the recipes Abdul kindly posted for us here.
I've not had great success at reproducing good Asian cuisine (although, with all the help on this site, you'd think that was impossible!) but I'm going to have another go at it.
I see that Abdul hasn't updated the thread for a while, but I hope he comes back to it as his help and advice are very much appreciated.
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I see that Abdul hasn't updated the thread for a while, but I hope he comes back to it as his help and advice are very much appreciated.
Yes I agree with you naga. His enhanced gravy is the biz
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Well, tonight I made the enhanced gravy and pre-cooked the chicken the Abdul Mohed way and put the results into his Chicken Dhansak. It's a dish I've never ever tasted, so it was more than a bit of an experiment.
Superb! What more is there to say? I am delighted with the results and I'll definitely be trying out more of the recipes Abdul has posted here.
I thought I was condemned to making mediocre curries, but I think I've seen the light!
Thanks, Abdul!
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Abdul's contribution to this site is without question. Long may it continue. Both bases deliver excellent results. His madras is a favourite of mine, and i don't do madras :o. I do love the dynamite chicken dish. And he helped me to brinjal bhaji heaven. His peshwari naan filling is spot on. Just waiting for his naan bread recipe now.
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Just waiting for his naan bread recipe now.
;D
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I made the enhanced base some time ago just before I went to Zaal's at Fleet. Consequently, it hasn't been used much as a batch of Zaal base was produced immediately after the trip. This was then shortly followed up with the C2G base with the release of the e-book. That's a lot of base :o. Good job i have a large chest freezer ;D. I'm still working my way through the C2G base at the mo, given i had a very disturbing experience the first couple of occasions that i used it but i have gotten over that now and am a bit wiser for it. That said, i decided to knock up a couple of curries using Abdul's enhanced base and the Zaal base. I've got to say that Abdul's base with Chewytikka's madras recipe produced a top notch curry. You can view it here.
http://www.curry-recipes.co.uk/curry/index.php?topic=7563.msg75021;topicseen#msg75021 (http://www.curry-recipes.co.uk/curry/index.php?topic=7563.msg75021;topicseen#msg75021)
I really need to make both Abdul's and CT's madras and do a side by side comparison and throw in a TA madras as a yardstick, seeing as i don't normally eat madras. From last nights efforts i think the TA madras will be given a good run for its money. Would be interested in any comments from madras experts on this little beauty. The enhanced gravy will remain a stock item in my freezer along with one or two others. Many thanks for this Abdul and everything else you have given us ;)
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...Many thanks for this Abdul and everything else you have given us ;)
I couldn't agree more, CH. I have only limited experience of BIR-style cooking, but I must say that Abdul's enhanced base gravy and 8-Spice Mix are excellent.
I'll also be trying out CT's madras very soon, so it's encouraging to know that the base goes well the the dish.
Note to self: Must buy a bigger freezer! :)
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Hi Everyone,
Its good to see everyone is still exploring different ways of BIR styles of cooking. Sorry I have been too busy with work. Finally have had a chance to have a quick look and drop a message!
Soon I will try to post more recipes on here!
Once again it is good to see that the search is still on! ;D ;D
Kindest Regards,
Abdul (BIR Chef)
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Hi Abdul,
I often ref back to you book :-)
The Saag Alloo is a winner for our family and friends.
But i dont add to much butter, if any.
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Good to see you back
I look forward to all your posts
Any news on the new book?
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Nice to see you still around Abdul. Could you answer some questions about dhansak please?
- do you add pineapple juice and chunks to your dhansak?
- do you sweeten it with sugar, jaggery, or anything else?
- do you add lemon juice, tamarind, or something else to make a sour flavour?
- do you add any tomato pur
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Hi Abdul
Good to hear from you again!
For a minute I was hoping you were going to tell us you had book number #2 out - but alas seems not ( http://learn2cook.vpweb.co.uk/default.html (http://learn2cook.vpweb.co.uk/default.html) )
Anyway, glad to see you here again.
Regards
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Hi Abdul good to see you back.
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Good to see your post Abdul. Look forward to any more gems you're prepared to share with us. I know a few members are keen to for you to share your naan recipe ::)
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Nice to hear from you again Abdul, Hope all is well.
Les
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great poasts thanks abdul mate ( ivan )
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tis a very good read read is abduls book some very nice recipes to be found . well worth the small amount a money i paid for it well done mate ( ivan :D )
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tis a very good read read is abduls book some very nice recipes to be found . well worth the small amount a money i paid for it well done mate ( ivan :D )
Most definitely :D. His enhanced base is IMHO one of the best on the site and makes cracking curries.
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Hi,
Would like to say that the website is looking fantastic! I hope this year goes well for everyone :D
Abdul
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I hope this year goes well for everyone :D
And the same to you, Abdul, and to all those other selfless contributors who bring so much richness and value to this site.
** Phil.
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Welcome back Abdul!
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Hi Abdul
Good to hear from you!
Just wondering if there are any plans to do the 2nd book this year?
All the best!
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Good to see you Abdul. All the best for 2013. Hope to see you active on here when you have time ;)
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Hi Abdul
how's the new book going?
I want to buy it
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I'm sorry Abdul hasn't posted for so long, he's a great help
I dug out his Learn 2 Cook book and made the gravy from it
After cooking it I left it to "mature" in an old ice cream container, for a week, in my fridge
I have just made a Korma sauce, using this gravy
And honestly folks, I can't recommend it highly enough
I cooked on the "wok" part of my gas cooker, and left the pan on high heat to evaporate the sauce
This gravy is particularly thin
I got an absolutely fantastic result
I served it with freshly fried chips
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haldi I agree with you regarding his contributions to the forum and I bought his book when he first joined. His gravy is good and I didn't continue to make it because I got caught up with the Taz base which I still use. However he gave freely and it would be good to see him posting again.
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Totally agree Haldi. The gravy in the book works very well. Have you tried his enhanced version which include a baggar, or should i say tarka :-\ , added to the basic gravy? This lifts it to another level.
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I have used nothing else since Abdul posted the enhanced gravy recipe. 8)
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Have you tried his enhanced version which include a baggar, or should i say tarka :-\ , added to the basic gravy? This lifts it to another level.
Yes this was the enhanced gravy version
I have used nothing else since Abdul posted the enhanced gravy recipe. 8)
I'm so glad other people enjoy his recipes
Let's face it, if he can't teach us, who can?
He runs a restaurant!
Actually, I must admit I am very excited by the new Curry Barking Mad cook book too
If you look at a few of his linked videos, they are everything you could possibly want
And of course all the ingredients are in the book
I just don't have enough time to do it all
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Have you tried his enhanced version which include a baggar, or should i say tarka :-\ , added to the basic gravy? This lifts it to another level.
Yes this was the enhanced gravy version
I have used nothing else since Abdul posted the enhanced gravy recipe. 8)
I'm so glad other people enjoy his recipes
Let's face it, if he can't teach us, who can?
He runs a restaurant!
Actually, I must admit I am very excited by the new Curry Barking Mad cook book too
If you look at a few of his linked videos, they are everything you could possibly want
And of course all the ingredients are in the book
I just don't have enough time to do it all
I've been away on holiday and I'm trying to catch up....Have I missed something....Has Curry Barking Mad brought another book out??
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CBM Volume 2
http://www.indiancurryrecipes-cbm.com/online-store.php (http://www.indiancurryrecipes-cbm.com/online-store.php)
I bought it yesterday, 77 pages so a bit shorter than Volume 1 (which to be honest I wasn't that impressed with from the recipes I did try). Has quite a few recipes from Adey Payne (Curried Away) which look interesting, makes me wonder if it's worth purchasing the upcoming C2Go volume 2 book as well since both seem to involve Adeys input considerably.
Theres also a video and recipe for spiced/flavoured oil which I plan to try when I run out of the used bhaji oil I'm currently using.
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Just done Mr Joli's staff curry on page 20 and it is great. Totally different but very tasty. Not only does it taste great but the process is highly enjoyable as the taste builds over the hour. I use chicken pieces with skin on and bone in for most flavour and then when cool remove skin and bones, the meat falls off anyway.
Give it a go guys very therapeutic and tasty, good to eat with a tasty chilli naan!
Ed
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CA
Amazing, after 3160 posts on your curry journey, you ask such a daft question about Salt. or are you simply Trolling again...
What part of the country are you in and just curious, but have you ever spent any time, in a BIR kitchen. ???
PS: Thank you very much for reminding me why I am nowadays reluctant to participate in the forum :-\
Best day's work CT ever did eh ;) :D classic!
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They're as bad as each other in my book 8)