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Messages - logie48

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1
Lets Talk Curry / Re: Buying Spices in the Lanarkshire area
« on: December 30, 2012, 01:00 AM »
Thanks for the advice Paul.

I was looking for a particular shop near to me.  I suppose I could ask if they know of this place, or any other which they recommend.  Not made a curry for a few months and bored out my head with the Christmas holidays.  I'll ask about tomorrow.


2
Lets Talk Curry / Buying Spices in the Lanarkshire area
« on: December 29, 2012, 09:25 PM »
Long shot here, but can anyone recommend me a place to buy spices in the Lanarkshire area?

I remember someone telling me about a place in bellshill/mossend, but the name escapes me and I can't find it online.

Many thanks.

3
Balti Dishes / Re: Dipuraja's Chicken Tikka Balti
« on: January 12, 2012, 11:51 PM »
Made this with Dipuraja's base on several occasions and it's one of the best recipes I have.

The middle dish is the Balti.  The others are Korma and Chasni.


4
House Specialities / Re: Chicken Chasni BIR Style (based on recipe by bickerton)
« on: January 29, 2011, 12:22 PM »
Quote from: Stephen Lindsay on January 21, 2011, 09:05 PM
Quote from: logie48 on January 21, 2011, 08:56 PM
I'm going to give this a bash at some point.  Although the Chasni's i've had from takeaways have always been red in colour.
Have never heard of a red Chasni - what part of UK have you got these from logie?

I'm from Airdrie, just outside Glasgow.

I thought the red colour of the curry was pretty standard given that it is laced with tomato based ingredients.

5
House Specialities / Re: Chicken Chasni BIR Style (based on recipe by bickerton)
« on: January 21, 2011, 08:56 PM »
I'm going to give this a bash at some point.  Although the Chasni's i've had from takeaways have always been red in colour. 

6
Starters and Side Dishes Chat / Re: Excess Marinade
« on: January 21, 2011, 03:24 PM »
Thanks for the replys guys.

I've noted a few of these tips for next time.  Much appreciated.

7
Starters and Side Dishes Chat / Excess Marinade
« on: January 18, 2011, 02:09 AM »
What do you guys do with excess marinade once you've taken the chicken/lamb out for cooking? If there is anything that is...

I'm always left with a good batch of marinade afterwards, and always end up throwing it away.  Then one day I was thinking, 'this is just a waste'.


8
Balti Dishes / Re: Dipuraja's Chicken Tikka Balti
« on: January 18, 2011, 02:03 AM »
I made Dipu's CT Balti, CT Masala and Korma using blades' CT recipe. I used Dipu's base aswell.  When making the base, I used about 2 1/2 litres of water, in which I though would ruin the full thing when I first poured it in.  So I cooked it for longer as a result (probably about 2 hours all in), and it turned out superb.

I must say I was impressed with all.  The balti was excellent, the best one i've made to date.  As for the CT Masala and Korma, they were great, but I felt there was a mismatch with some of the ingredients and the base.


9
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Dipuraja's Curry Base Gravy
« on: January 06, 2011, 09:52 PM »
Quote from: Cory Ander on May 12, 2010, 01:24 PM
Quote from: PaulP on May 12, 2010, 01:04 PM
I've gained some respect for Dipuraja now.

I've made Dipuraja's (DPR's) CTM (and also a "bastardised" CTM phal)...well, sort of...using DPR's "tikka masala sauce" (I used my own chicken tikka.....and my own curry base......and Taz's spice mix, cos it's similar to DPR's and I had some to hand....and I used Patak "Mild Curry Paste", rather than "Kashmiri Paste"....and Benjamins "Kebab Paste" rather than "Pascos".....all the different pastes are almost all the friggin same, ingredients wise, anyway... :-\.....and I used ground, roasted coconut powder) and CTM recipe ("bastardised" for the CTM phal). 

Hahaha... otherwise, the recipe was EXACTLY the same!  ::)

I have to say that both were really, really, good....particularly the "bastardised" CTM phal.....

And I have to say that Dipuraja's CTM recipe is similar to Achmal's/Curry Barking Mad's/Taz's CTM recipe. 

I think when I tried Taz's, I added too much of the "tikka masala sauce/red marinade" and it made the CTM taste tart....my advice is to not overdo the amount of the tikka masala sauce/red maridande that you add.  Dipuraja's amount of about 3 level tablespoons, per single portion of CTM, is about right I'd say.

CA, I was ready to post about the Pasco pastes.  I've ordered a few things from Spices of India, but as you probably well know they don't stock the Pasco brands.

I was going to ask about a substitute for the Kebab paste, which you've used Benjamin's.  I've ordered Mr Huda's Kebab paste.

What did you use for the Tandoori paste for your tandoori/tikka chicken recipe, assuming its Dipuraja's?

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Dipuraja's Curry Base Gravy
« on: January 05, 2011, 04:38 PM »
Quote from: PaulP on January 05, 2011, 09:33 AM
Hi Logie,

I don't know what the red thing is. I can't view at the moment as I'm at work.
I made the dipu base sauce twice and liked the curries I produced. I would say give it a go as his recipes have been quite well documented here at cr0 so are easy to follow.

It's a good learning experience.

Cheers,

Paul

Thanks for your reply Paul.  If you get a chance you should look at the video again.  There is definately some red in the pot, possibly a red pepper or tomato.

I'm gonna give it a shot though, as i've been dwelling over it for a week now.  Pretty much a beginner in curry cooking, but hopefully this turns out well (Will try to make his masala and balti).  Just got to order a few ingredients, and i'll give it a bash.

Many thanks for your words of encouragment

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