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Messages - bamble1976

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21
I was surprised to see 3 large tubs containing large olives in different oils in the local indian wholesalers. Must be becoming more prevelant in BIR cuisine!

Barry

22
Lets Talk Curry / Re: Chicken Tenderloins
« on: May 12, 2013, 02:25 PM »
I usually just cut the tendon end off the goujon and leave the rest in which is never noticeable when cooked

Barry

23
Curry Recipe Group Tests / Re: The 3rd Secret Recipe Group Test
« on: April 28, 2013, 09:05 PM »
I live in the NE and used to the two part RJ. I am sure my local must use a paste in the second part as have tried CT topping and it is not hitting the same taste
 :(
Barry

24
Lets Talk Curry / Re: Rice?
« on: April 21, 2013, 10:37 AM »
Love rice. More keen on flavoured rice but will eat plain basmati if required. Love garlic/chilli rice and keema rice. Can eat these on their own!

Prefer basmati to long grain

Barry

25
Lets Talk Curry / Re: Pakora variations?
« on: April 20, 2013, 09:33 AM »
Hi

Never had pakora with breadcrumbs as usually made with a gram flour based batter where i have had it from. The chicken is tikka goujon style.  one of my faves!

Barry

26
My thoughts to ss!!  i use much less in my version but still get a garlic hit.  that being said i will give this version a try and report back as i love a bit of garlic

Barry :)

27
Rice (Plain, Pilau, Special, etc) / Garlic Chilli Rice
« on: April 05, 2013, 07:14 PM »
Hi All

This is the recipe I use at the moment.  3 chillis makes quite a hot rice so use less if using alongside a hot dish :)

-   1 Portion Boiled Rice (100g)(well rinsed)
-   400ml Water
-   1 Tsp Turmeric
-   1 Tsp Salt
-   1 Tsp Butter Ghee
-   2 Tsp Veg Oil
-   0.5 Star Anise
-   2 Green Cardamoms, slightly crushed
-   1 Bay Leaf
-   1? Cinnamon Stick
-   1 Clove
-   2 Cloves Garlic, thinly sliced
-   3 Birds Eye Chillis, thinly sliced width ways
-   0.5 Tsp Mix Powder


Method

1. Bring the water to the boil.  Add the turmeric and salt then the rice.  Simmer the Rice until al dente (7 10 mins).  Drain the rice and set aside for 5 mins.
2. Melt the butter with the oil in a wok.
3. Add all the ingredients except the mix powder and gently fry for 5 mins until garlic is taking some colour.
4. Add the mix powder and gently fry for 30 secs
5. Remove the whole spices from the wok and add the rice.  Mix well
6. Serve


NOTE:
a. This is not the absorption method so rice has to be drained.
b. If using pilau rice, add the garlic and chilli plus mix powder but miss out the whole spices.

I will take a picture next time I make it but it is the rice I used with the chi tikka punjabi masala posted in the pictures section.

regards

Barry

28
Pictures of Your Curries / Re: Chi Tikka Punjabi Masala
« on: April 02, 2013, 08:40 PM »
I was almost licking the plate. One of those times when you are disappointed when it is finished :-\

Barry

29
Curry Videos / Re: Zaman Restaurant Pilau Rice
« on: April 02, 2013, 07:05 PM »
Looks good! 

Just a question. Why do you record in that format and not standard widescreen where you can get more in the shot?

Regards

Barry

30
Pictures of Your Curries / Chi Tikka Punjabi Masala
« on: April 02, 2013, 07:02 PM »
Hi

Tonights tea..chicken tikka punjabi masala with garlic chilli rice.

A fantastic curry for those fans of a strong spicy tomato taste.  Now one of my fave's.  cheers SL!

regards

Barry

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