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Topics - gazman1976

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1
Pictures of Your Curries / My chicken madras with basmati rice
« on: April 27, 2016, 07:11 AM »
Chicken madras with basmati rice

2
Pictures of Your Curries / My local curry house
« on: April 24, 2016, 12:18 AM »
Visited my favourite curry house in Glasgow. Punjabi at charing cross. Never disappoints. Lamb chops followed by chicken tikka with madras sauce and garlic and coriander nan.

3
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Chicken Pakora
« on: February 08, 2016, 04:05 PM »
1 KILO bag CHICKEN BREASTS cut into strips or chunks
LAZIZA TANDOORI PASTE TO COAT.. 1 tbl spoon
1 teaspoon SPOON GARLIC PASTE
squirt LEMON JUICE
half TSP SALT 
half TSP RED FOOD COLOURING POWDER
half TSP HOT CHILLI POWDER
half TSP coriander seeds
1 Egg
50 mili litres cold water
50 GRAMS GRAM FLOUR

Put all ingredients in the bowl and mix well

the mixture should be quite runny, if you use the above measurements you cannot go wrong

deep fry in any oil of your choice at about 160c for 5 minutes and the pakora has risen

Remove and eat or even re-fry the next day for 1 minute to re-heat.

this is now my perfect recipe for chicken pakora. will upload some pictures tonight.

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Lets Talk Curry / experement
« on: December 05, 2014, 11:29 PM »
Recently been experimenting with my Madras, I normally use 1 chefs spoon of ginger and garlic paste plus 1 tablespoon of tomato paste, just reduced it to 1 teaspoon of both and I would now say my Madras quest has finished. I can't believe it wasthat simple, I was adding too much of the main ingredients 😁

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Lets Talk Curry / How do you cook your spices
« on: May 03, 2014, 06:48 PM »
How do you guys cook your spices, do you throw them all in together at the start? or do you cook 1 spice at a time? just curious

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I tried adding my chilli powder half way through cooking my curry and found it wouldn't cook or add heat to my curry for some reason, when do you add your chilli to your curries and what process do you find works best for you to get the best flavour and heat?

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Lets Talk Curry / How much do you pay for your onions?
« on: April 26, 2014, 08:42 PM »
went to the local Asian wholesalers today and noticed loads of sacks of onions outside, they have always been there but never thought about buying them for some strange reason, well I bought a sack today and they weigh at least 30KG, I was only charged ?6.50 for the pleasure, in the local supermarkets it ?1.00 for 4 measly onions - talk about rip off Britain lol

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BIR Main Dishes Chat / Korma V Madras
« on: February 09, 2014, 07:45 PM »
Why is it that I can make a perfect Korma identical in every way to BIR but still cant replicate a Madras ( something missing ) its really annoying me now - anyone else experiencing this?

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who else thinks that this is not going to happen?

Garry

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