Topic: ?The BIR style wagon?

[abdulmohed2002]

Thank you everyone for all your feedbacks. I hope you enjoy cooking the following recipes and I look forward to hearing your feedback on them. If you have any questions, please post them. Thank you.


Chicken Madras

Ingredients

Pre cooked chicken  16 portions (est. 152 to 180grams)
Basic tarka
Chilli powder  1 tbsp
8 spice  1 tbsp
Tomato puree paste  1 tbsp
Small lemon  quarter cut
Gravy

Garnish
Coriander


Method

1.   In a cooking pot make a basic tarka.
2.   Add 8 spice, chilli powder, tomato puree and squeeze the juice from the lemon.
3.   Then add 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
4.   Add the chicken portions, stir well and cook for 2 to 3 minutes. 
5.   Finally add 1 pint of gravy and cook for 5 to 6 minutes.
6.   Garnish with coriander. 







Chicken Ceylon


Ingredients

Pre cooked chicken  16 portions (est 152 to 180grams)
Coconut cream  2 tbsp
Coconut powder  1 tbsp
Sugar  1 tsp
8 spice  1 tsp
Tomato puree paste  1 tbsp
Basic tarka
Gravy

Garnish
Coriander
Lemon  2 pieces cut into thin rings (est. 2mm thickness)


Method

1.   In a cooking pot make a basic tarka.
2.   Add 8 spice, tomato puree, coconut cream, coconut powder and sugar.
3.   Then add 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
4.   Add the chicken portions, stir well and cook for 2 to 3 minutes. 
5.   Finally add 1 pint of gravy and cook for 5 to 6 minutes.
6.   Garnish with coriander and lemon.


Next week; Chicken Saagwalla

Ingredients; spinach, pre cooked chicken and butter.

[PaulP]

Hi Abdul,

Many thanks for you coming here to cr0 and posting your info.
I have just purchased your book from ebay.

When will part 2 be available?

Just one thing, when I've had a chicken ceylon in the uk they have tasted like a madras with coconut and sometimes even hotter than a madras. I thought Celyon (now Sri Lanka of course) had a reputation for hot spicy food.

Cheers,

Paul

[chewytikka]

Hi Abdul
Thanks for posting your recipes
A familiar Madras for me, a dash of Worcestershire sauce
would make it what we call "Old School" i.e. 70's style.

The Ceylon/Sri Lanka is similar also, but I only use Coconut flour
Chilli, and wedge of Lemon cooked in the sauce.

p.s.. Your book arrived today, well printed and worth the small price.
Cheers Chewy

[solarsplace]

Hi

Apologies if I have missed the obvious, but can someone post a link to somewhere where one can purchase said book?

Thanks in advance!

[Les]

Hi

Apologies if I have missed the obvious, but can someone post a link to somewhere where one can purchase said book?

Thanks in advance!

Try this link my friend

http://learn2cook.vpweb.co.uk/default.html

[solarsplace]

Hi

Apologies if I have missed the obvious, but can someone post a link to somewhere where one can purchase said book?

Thanks in advance!

Try this link my friend

http://learn2cook.vpweb.co.uk/default.html

Many thanks

Edit: Ordered a copy right now....

[Ramirez]

Edit: Ordered a copy right now....

Me too. 

[976bar]

Just ordered the book

[Unclefrank]

Thanks again Abdul for posting these recipes and the extras in the e-mails.
Cheers.

[curryhell]

Am  very much looking forward to the chicken saagwalla