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Messages - Unclefrank

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1
That is the Taz one, i also have a Loveitspicy recipe for chasni from 2003.
I do have a lot of recipes from this site and other BIR sites, just let me know.

2
Talk About Anything Other Than Curry / Re: History of the forum
« on: June 05, 2022, 10:34 PM »
I remember it now, just checked and got the chasni recipe, and many more from there. Think i started cooking BIR from this newsgroup and the rest is 70 plus customers and still cook around anything from 20-100 curries a week, owe a lot to some of the people on there.
Have to add i still make your curry puff thing madmatt, a wonderful tasting snack.

3
Talk About Anything Other Than Curry / Re: History of the forum
« on: June 04, 2022, 10:29 PM »
Was that the site before this one, i can remember it but cant seem to remember any recipes or members from there, did most of them come to this site.

4
Already have recipe, not sure if mick had, but cheers for the link.

5
Here we go mick
1 garlic clove finely chopped
1/4 medium onion finely chopped
2 tbsp oil
1/2 tomato chopped
1 1/2 tsp kushi spice mix
fresh coriander leaves
125ml base
add oil, garlic fry until light brown.
add onion, fry until golden brown.
remove from heat and add spice mix and mix well.
add chicken, cook 1 minute.
add base, mix well.
add tomatoes, cook 2 minutes.
garnish with coriander leaves.

i do use 1 tbsp oil, which is from cooking around 70-80 bhajis.
i use raw chicken so i do cook a little longer.
i also do use a little more than 125 ml base, depends on what dish i am cooking.
Hope this helps.

6
Mick from your list of ingredients on page one you haven't added the Kushi spice mix 1/4 onion finely chopped and also a garlic clove finely chopped and you missed out the 1/2 tomato finely chopped in the actual Balti dish, plus the base should be quite thickish, not too thick say something like cream.
Made this base and recipes from the book for some years now.
Hope this helps to achieve your goal.

7
Nice one Mick, i still use this base today for customers who want a Balti, doesnt take long to knock up too.

8
Madras / Re: Littlechilie Old School Madras Video.
« on: February 10, 2022, 12:53 PM »
I have this on file
Old School Madras (LC)
Oil
1 Tsp Ginger/Garlic Paste
1 Star Anise
1 Green Cardamom Pod
1 Bay Leaf
1 Tbsp Tomato Puree
1 Tsp Mix Powder
1 Tsp Chilli Powder
1 Tsp Methi
Salt
1 Ladle Base
Another Ladle Base
Chicken Tikka Slices
1 Ladle Base May Be More
1 Tsp Tamarind Paste
1 Tbsp Lemon Juice
Cover Pan For 30 Seconds.
Add Tomatoes
Cover Pan Again 30 Seconds.
Coriander Leaves

Add Ingredients In Order Shown.

9
Pictures of Your Curries / Kebab cooking
« on: September 16, 2021, 11:40 PM »
I make the kebab mix and then make into the sausage shape, i then roll in foil tightly.



Then i cook in oven, 20 minutes or so on 170C fan.

Once fully cooled i then freeze while still wrapped in the foil.
Add about 1-2 tsp oil to a griddle pan, or what ever pan you have.
Add the kebabs once the oil is hot but not smoking hot.



Fry until thoroughly hot all the way through and have a little crust on the outside.



Served


10
Think this might be the original recipe.
Samosa filling (CH)
One recipe of lamb or potato will be enough for 14 -16 average size samosas

450grm pack of minced lamb/mutton or beef (or 750grms cooked whole potatoes with skin on)
2tbs of oil
½ medium onion finely chopped
1 tsp cumin seeds
One level tsp of ginger garlic paste
3 small fresh chillies finely chopped
1 cup of frozen peas

Spice Mix
2 tsp ground coriander
1 tsp ground turmeric
1 tsp mix powder
1 tsp ground cumin
1tsp methi leaves
½ tsp garam masala
1 tsp chilli powder
1 tsp salt
Mix these all together

Method
1.   Brown the minced meat and cook until the fat is cooked out.  Drain the fat off
2.   Heat oil on high.  Add cumin seed and cook for 30 seconds until it’s sizzling
3.   Add onion and continue to cook for 2 minutes
4.   Add ginger garlic and fry for a minute or so until the water is cooked out.
5.   Add the frozen peas and cook for 2 minutes until hot
6.   Reduce heat to low and add the mince back to the pan
7.   Add spices and mix thoroughly
8.   Cook for five minutes, stirring frequently to avoid any sticking on the bottom of the pan.  Add one tbs water and mix if mixture starts to stick.  Repeat as necessary being careful not to create any sauce
9.   Remove from heat and leave to cool

For potato filling, peel cooked potatoes and crush with a fork, giving them a good mixing.  Alternatively peel and chop them into ¼ inch squares.
Follow steps 2 to 7 substituting the mince with the potato.  Cook for 2 – 3 minutes folding the mixture constantly to prevent it sticking.  Add 1 tbs water if things start to stick. Remove from heat and allow to cool.
I also like to use a simplified more traditional spice mixture excluding turmeric and mix powder but including amchoor powder and crushed red chilli.  You can experiment with this until you arrive at your ideal spice combination.

Samosa pastry
This is pretty standard and is featured already in a couple of samosa recipes on the site.  The quantities make 8 discs approximately 8 inches in diameter, enough for 16 samosas.

225gm plain flour
4 dsp olive oil
1 tsp salt
1 tsp ajwain or kalonji seeds (optional)
170ml WARM water

Method
1.   Mix all the dry ingredients together. 
2.   Add the olive oil and rub through the flour until you have a breadcrumb texture
3.   Make a well and add 5oz (140ml) of the warm water
4.   Mix well to form a STIFF dough adding additional water a tsp at a time until all the flour is incorporated into the dough and the mixing bowl is clean.  Although the dough will be stiff it must be pliable and not dry.
5.   Add one more tsp of water and work this through the dough until all moisture has been absorbed.
6.   Cover with cling film and leave in a warm place for at least half an hour.  A good sign is when the dough starts to develop little white pimples.
7.   At this stage the dough can be frozen or put in the fridge but before use it must be allowed to (defrost if frozen and then) rest at room temperature for 3 hours or more before use.

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