Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: semiskimmed on May 05, 2005, 04:45 PM
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1 large onion chopped, teaspoon of chilli powder, teaspoon salt, teaspoon mint sauce and a few big squirts of tomato sauce!! mix well...sit in fridge for a few hours. The salt extracts the ;iwuid from the onion and leaves them with a totally different texture, thye are soft yet crunchy!This is exactly how the local curry houses around Glasgow make it. enjoy ;D
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Hi Semiskimmed,
Interesting.
I've been eating in Indian Restaurants for many years and I have never seen Spiced Onion on a menu. Is it something that is only found in Scotland I wonder.
Cheers,
Blondie
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I get this onion mix, in a small carton, whenever I buy a curry.
I usually also get another carton with mango chutney too.
They are free.
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Hi Pete & Semiskimmed,
What do the BIRs call this dish ?
Cheers,
Blondie
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Hi Pete & Semiskimmed,
What do the BIRs call this dish ?
Cheers,
Blondie
Onion raita, I think.
You don't order it, you just get it
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There are a lot of variations on the onion 'mix' depending on where you go. The onion raita is by definition onion in yoghurt with various spices. The onion in tomato ketchup is the bottom end ( in my opinion) of onion in a spiced tomato sauce. Usually it is just called onion salad, and is just that, onion a bit of salt, coriander leaf, chopped tomato and lemon juice. I have never seen it as a 'dish' on its own as such, it has always an accompaniment to poppadoms. Like Pete said, it is often given free in some form with takeaways or deliveries.
It would be interesting to see what other variations people have seen on their travels.
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Usually it is just called onion salad, and is just that, onion a bit of salt, coriander leaf, chopped tomato and lemon juice.
Yep thats all ive had down here in the south, ive never had onions in yogurt or tomato wether having a "sit-in" or takeaway. Some places ive had mint and cucumber added to the above.
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Hi,
We get Onion Relish with Popadomes,
one of my books say it's...
onion (surprise)
green chilli
mint
coriander leaves
salt
lemon juice
simple but fantastic!
ISBN 1-85813-130-8 Parragon.
The recipes are by Mridula Baljekar.
Coombe books for Parragon published 1995.
This was a low cost book but and it works for me
and gives good results for very little time, or outley.
just found this http://www.mridula.co.uk/
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up here in glasgow, the restraunts serve it as an accompaniment with popadoms and pakora's. In the main restraunts the recipe i posted earlier is exactly how its made. I have many indian & pakisatni friends who own restraunts or work in them, any more recipes needed just ask.
Glasgow is the king of curry!! and its been proved. :-*
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I have many indian & pakisatni friends who own restraunts or work in them, any more recipes needed just ask.
:o
How about a gravy and vindaloo recipe 8)
Cheers
cK
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Yes gravy recipe from start to finish and also ask if they put chicken stock or jelly in it please :)
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Hi semiskimmed,
Was it this year or last that Glasgow was nominated top "Curry King" chef of the year? I remember seeing it on the net.
So what gravy base do you use? Is it one that you have got from a friend, or, one from this site. If it is one you have obtained from one of your friends does it have "the taste"? Would much appreciate it if you could help us out on this one.
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He he the chefs in these restraunts are very quick at making there currys. The gravy thye make is prepared in bulk...its amazing qauntitys they put in. Feeding for like a whole army of us hungry brits eh :P i have tried several times to break down the qauntity of ingredients used into say a managable dish for 4 people, but it still never tatstes the same. My friend says he can only cook the curry/gravy in bulk(200-300 people) and has problems trying to reduce the qauntitys of spices etc. Life goes on and i keep trying..ill keep ya updated.
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Can you get the recipe for doing the gravy in bulk please?
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Good idea Mark J. Between us I am sure that we can foyle the mystery behind the bulk ingredients. Come on semiskimmed get the recipe and we will unravel it for everyone to use
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? The gravy thye make is prepared in bulk...its amazing qauntitys they put in.?
Yes, please get that.
We could see if anything is missing, from what we believe goes in.
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Have been with my husband 8 and a half years, and during that time, he has been badgering me to find a recipe for these spicy onions he used to get "ooop North" in the Indian Restaurants he frequented on a Saturday night. I spotted this recipe yesterday and I have made it tonight, and he has confirmed that this is what he has been searching for. I know this is an old topic, but it's the first thing I have made from this site and I am all giddy lol. The only difference I made is that I used passata instead of ketchup, as I had no ketchup and had to improvise.
Thanks! x
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mojo its great to hear about your Success,
I have allot of success with the simple starters,
breads and rice etc
I am sure we all agree old topic or not
its great to get feedback, i think i will
try it again with poppadoms etc
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Forgot to say,
Onion Relish !
I call this Onion Relish when i ask for a
extra tub with our starters :-)
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Thanks Graeme :)
Shell x
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Made this last night.
I must use milder onions
next time :o
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Lmao. I used a red onion and a small white onion, looked attractive. I have found white onions recently are bloody awful.