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Messages - Unclefrank

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1151

Just Joined? Introduce Yourself / Re: Hi - looks like a great community here.

« on: January 22, 2010, 01:39 PM »

Hi redringoffire.
Just dont forget to post pics of all your attempts.
Enjoy.

1152

Curry Base Chat / Re: Happy with my curry base but....

« on: January 22, 2010, 01:35 PM »

Hi peterandjen,Try this recipe doesnt use a base but if prepared in advance then a base can be used to get the consistency you like.
http://www.curry-recipes.co.uk/curry/index.php?topic=3631.0
Hope this helps.

1153

Curry Web Links / piece-o-pilau

« on: January 19, 2010, 08:03 PM »

Tried this recipe a few times now and always turns out excellent
http://uktv.co.uk/food/recipe/aid/631855

1154

Accompaniments (Sauces, Chutneys, Dips, etc) / Re: Mango Chutney

« on: January 18, 2010, 12:02 PM »

Got 6 mangoes for ?1 from a local market,its excellent, coriander 3 big bunchies ?1,fresh ginger 4 big roots ?1,garlic 8-10 bulbs 50p, it has everything for making curries at a fraction of the price people pay in supermarkets
This recipe is very basic, so you can add things to it , to make it taste the way you like it.
Hope it helps.

1155

Accompaniments (Sauces, Chutneys, Dips, etc) / Mango Chutney

« on: January 16, 2010, 10:09 PM »

4 mangoes,peeled and cut into small pieces
1 cup white vinegar
2 cups sugar
2 cloves garlic,crushed
1 tsp chilli powder
1 tsp salt
Juice of 2 lemons

SERVES 8

Heat the vinegar in a large pan ,but DO NOT BOIL.Add sugar and simmer for 10 minutes stirring until all dissolved.Put garlic,chilli powder,salt and the juice of 2 lemons in a mortar and pestle and grind until pureed,then add all ingredients to pan including the mangoes and simmer for 30 minutes.Leave to cool then store in sterilized jars.

Cant remember where this recipe is from but its very nice.

1156

Starters and Side Dishes Chat / Re: Bhaji Flavour

« on: January 11, 2010, 09:43 PM »

Try putting everything in a bowl but dont add the water then leave the bhaji mix in the fridge overnight, then add water and get that batter just right when ready to cook. Mine is very hard to stir its very "gloopy",then i just use a desert spoon to spoon into hot oil in my wok which i have used for about 4 weeks now( the same oil that is)part cook then leave to go cold then place in oven .

1157

Talk About Anything Other Than Curry / Re: PS3

« on: January 09, 2010, 09:55 PM »

yeah i am Domi but dont really go on it that much more of a Xbox 360 person,only got Uncharted 2 for the PS3

1158

Pictures of Your Curries / Re: mushroom jalfrezi DISASTER!!

« on: January 09, 2010, 04:20 PM »

Hi jimmy,what i do is deep fry the onions and pepper in oil that i cook my bhajis in, then when onions and peppers have "blistered", take them out and place on kitchen paper to get rid of most of the oil then add to dish when the jalfrezi is nearly finished you only need to re-heat the onions and peppers.For the mushrooms dont over cook them they still need to be slightly raw in the middle. As for the rice try this http://uktv.co.uk/food/recipe/aid/631855
this is excellent tried it four times now and everytime its top notch.

1159

British Indian Restaurant Recipe Requests / Re: Chicken shashlik

« on: January 05, 2010, 09:21 AM »

Here we go UB.
I havent used this recipe,but have used a few from this site.The first link that is.
http://www.curryfrenzy.com/curry/recipes/Chicken-Shashlick.html

http://www.indianfoodforever.com/holiday-recipes/eid/chicken-shashlik.html

http://punjabirecipes.gurudwara.net/recipedetail.aspx?id=129

Hope this helps a little.

1160

Starters and Side Dishes Chat / Re: Bhaji Flavour

« on: January 02, 2010, 08:04 PM »

Quote from: emin-j on January 02, 2010, 07:22 PM

Hi chriswg , I have tried the double fry method but found the Bhaji's to be very Oily , our T/A Bhaji's are ' Crisp & Dry ' on the outside with all the flavour in the batter and little flavour on the inside.

Hi emin-j. Try putting them in the oven for about 10-15mins, thats how i do mine, once first frying them about 60% let cool fully, maybe the next day, then place in top of oven.Also dont forget that once they are cooled you can mold them into the "ball shape" that everybody is familiar with.

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