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Topics - DalPuri

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The Mrs was in IKEA this morning and I fancied some kalles kaviar.
She had already left by the time I'd thought about it and checked online.  :o
Apparently they don't stock it anymore. But, whilst searching, I came across two words; springy meatballs. and this reminded me of the rubber kebab quest.
Worth a try I suppose.  :)

Cheers, Frank.

Curry Videos / Camellia Panjabi Video
« on: March 18, 2016, 02:52 PM »
Hi, have uploaded the dvd from the book if anyone's interested.
Contains intro plus three curries.

Cheers, Frank.  ;)

Lets Talk Curry / Stay Away From Veg Ghee
« on: February 18, 2016, 01:56 PM »

Some good points made in this article. Two that stand out to me as a reason why most BIR's use it, is that it keeps food fresher for longer and makes things look less greasy.

p.s. I still have a small tub in the fridge as back up if i ever run out of oil, as it seems to last forever.

Curry Videos / Mutton and Chicken Karahi
« on: October 13, 2015, 08:44 AM »

This guy is full of tips and advice, its just a real shame I can't understand what he's saying.  :(
Hoping to see my brother soon so maybe one of his Pakistani mates can transcribe to english for me.  ;)

Curry Web Links / A couple of curry blogs
« on: October 13, 2015, 08:37 AM »

I've been following these two for a little while now.
One Indian and the other a Pakistani food blog.
The first is from a big foodie, who, if he doesnt cook it, his chef/servant does.  :P It was the look of his mutton curries that drew me in, but he doesn't just cook Indian food. There are recipes from a lot of best selling authors from around the world too. He does like his garlic though, so beware.  :)
The other blog is pretty much standard Pakistani fare, but still some nice recipes. I'll be trying the white karahi later.  ;)

Cheers, Frank.

Talk About Anything Other Than Curry / Komodo Dragon Chillies
« on: August 12, 2015, 12:29 PM »
Komodo Dragon chillies on sale in tesco.  :)

Talk About Anything Other Than Curry / Which Variety of Chilli?
« on: March 19, 2015, 12:46 PM »
Bought these yesterday from the loose section in Morrison's.
Labeled as scotch bonnet but they look more like a modern hybrid to me.  ???

Traditional Indian Recipes / Coconut Prawn Curry Request
« on: February 21, 2015, 12:51 PM »
A traditional curry recipe using king prawns and coconut would be good please mate.
Enjoy your trip.

Try this recipe from Rick Steins India book.
It was unexpectedly very good!

Curry Web Links / Mother India blog
« on: January 22, 2015, 01:28 PM »

Found this forgotten blog last night (not been updated in 2 years). The only two recipes look interesting.

Seekh kebabs


Kilo fine lamb mince
Medium onion
Medium Potato
2 slices of bread
4 fresh green chilli (finely chopped)
Teaspoonful of roasted crushed cumin
Teaspoonful of garam masala
Tablespoonful of dried fenugreek
3/4 tablespoonful of salt
1/2 red chilli powder
Good handful of fresh coriander
1/4 teaspoon full fresh grated nutmeg

Cooking Instructions

1. Put the mince in a large bowl, grate the onion and potato or put it through a food processor and squeeze out any excess liquid, then put the bread through the processor and make breadcrumbs.
2. Add all three to the mince.
3. Add the rest of the spices to the mince and mix really well.
4. Then put on wooden skewers and put on barbecue for 10 minutes or put an oiled tray in preheated over for 15 minutes at 200.

Chilli Garlic Chicken

The following recipe serves 4 people.


Chicken breast - 4 chicken breast diced into small cubes
Chopped white onions - 150 grams
Chopped tomatoes - 100 grams
Sunflower oil - 100ml
Green Chillies - 3 chopped
Salt - to taste
Turmeric powder - 5 grams
Red chilli powder - 5 grams
Garlic pickle - 20 grams
Cumin seeds - 5 grams
Fenugreek Fresh - 5 grams
Green and red peppers - half of each, diced into small squares
Ginger and garlic paste - 10 grams
Garnish - Fresh corriander

Cooking instructions

1. Heat the oil in a pot, add the onions, salt, fresh methi, cumin seeds, green chillies.
2. Cook until the onions turn brown then add the turmeric powder, red chilli powder, ginger and garlic paste.
3. Stir for a while, 3-4 mins, add the chopped tomatoes and stir again.
4. Cook until the oil rises, then add the diced chicken and diced red and green peppers.
5. Cover the pot.
6. Stir occasionally, don't let the ingredients stick to the pot.
7. Make sure the chicken is cooked and taste to check the seasoning.
8. Garnish with corriander
9. Serve with steamed white rice and nan bread if possible.

* the garlic pickle has been missed out in the method.
I would add it in step 4.

Glossary of Spices / Asafoetida
« on: October 31, 2014, 04:31 PM »

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