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Messages - traveller

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131
Curry Base Chat / Re: Curry Sauce - Tried the Rajver in Biddenden Recipe
« on: August 31, 2005, 02:58 PM »
What exactly is basaar mix Ray?  I have been curious about that.  Thanks.

132
Lets Talk Curry / Re: anybody have curry sauce recipe from TV?
« on: August 31, 2005, 10:35 AM »
Thank you for posting that Ray....now I feel silly saying this but this site has the Jamie Oliver e-book!  I just found it and went through the file and this recipe is there too.  Sorry to have you spend so much time writing it in when I should  have looked properly for it first  :(
But I am having an awful time finding fresh curry leaves!  We dont have any indian stores near us and even though Asda's website says they have it, I called a few of them and they dont have it.

Payal

133
Lets Talk Curry / Re: anybody have curry sauce recipe from TV?
« on: August 28, 2005, 05:43 PM »
Thats great!  I feel so much better about eating gravy things when I dont put too much oil in them!

134
Lets Talk Curry / Re: anybody have curry sauce recipe from TV?
« on: August 28, 2005, 04:21 PM »
That is surprising!  It is probably because everyone here is used to the "north indian" spices whereas his recipe is a south indian style dish - plus, it doesnt have garlic.  It is what we would call a gravy, it is much more authentic but definitely not what I think a BIR curry is.  I will try it this week and post my opinion too.  People used to the greasy, garlicy "curry" wont like this I am afraid.  This kind of gravy is what we would use traditionally with vegetables in some indian dishes.  But I dont think it should have been termed a "curry" by british standards.

Payal

135
Lets Talk Curry / Re: anybody have curry sauce recipe from TV?
« on: August 27, 2005, 08:27 PM »
Never mind..I should have searched on the USA foodtv.com site....I found it there!!!!  If anyone else wants it, i can probably copy and paste it here.  Thank you Mark.

Payal

136
Lets Talk Curry / anybody have curry sauce recipe from TV?
« on: August 27, 2005, 08:11 PM »
I saw last night that Jamie Oliver made a curry sauce that deviated very much from anything i have ever seen in the UK.  I missed all the repeats today as I was out.  I assumed his recipe was online but none of his recipes are.  Does anybody have his cookbooks and is willing to post his curry recipe?  It had curry leaves and mustard seeds in it!  I saw his cookbook in a bookstore but didnt want to buy it just for that 1 recipe.  Another interesting thing is that he added the raw chicken strips directly into the sauce to let it cook there.
Thanks!!

Payal

137
Traditional Indian Recipes / chicken tikka for butter sauce
« on: August 25, 2005, 02:48 PM »
These are very approximate amounts as I do not measure anything when i cook.
Chicken Tikka

boneless, skinless chicken breast cut into chunks (around 2 breasts)
1 cup yogurt
4-5 garlic cloves, mashed
ginger piece, minced
1 TBL oil
half a small onion, grated
2-3 TBL Rajah tandoori masala (for color and extra flavor)
1 TBL lemon juice

1. mix all marinade ingredients and add chicken to it.  Marinate as long as possible - overnight is best
2. put 3-4 chicken chunks on wooden skewer (be sure to soak skewers in water for 30 min first!!!).  This is when I salt the chicken on both sides.
3. put in hottest oven or grill.  Halfway through cooking time, brush pieces with ghee (or oil) and turn over. 
4. When almost cooked, brush ghee on remaining side and cook for another minute.
5.  When cooked, remove off skewers immediately

The chicken pieces should have a nice red color and some "burnt" type edges just like tandoori chicken.  I unfortunately have not cooked this here in the UK yet so I dont know cooking time or exact temp.  i know it should cook very quickly.

I either add this or most of the time, i add lightly pan-fried paneer pieces to the butter sauce to make paneer makhani

Payal

138
Lets Talk Curry / Re: To fry or not to fry...
« on: August 25, 2005, 02:14 PM »
Quote from: Curry King on August 25, 2005, 09:14 AM
If im using onions\peppers\chili in my curry I will pre-cook them first,? they can then be spooned in at a later stage after the sauce has gone in.

That is a really good idea..especially when I have to brown the onions a lot, thats what i do!!

139
Lets Talk Curry / Re: To fry or not to fry...
« on: August 24, 2005, 07:50 PM »
The mustard and cumin seeda are ok at the beginning...never had them overcooked provided i added some onions or other things to the pan after popping.  Adding mustard seeds after cooking the onion, ginger and garlic is difficult because you need lots of oil to get them to pop and cook properly.  After the mustard seeds and cumin seed pop, take the pan off the heat and add the onion, garlic and whatever you want, put back on the heat and cook.  The whole seeds should not burn.  Add the ground spices just before adding the veg or meat - other wise they will burn very quickly.

140
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: "100 Best Balti Curries" recipes
« on: August 24, 2005, 05:01 PM »
Thanks for that effort!!  Once i make someting from it, I will let you know how it came out.

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