Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Vindaloo-crazy on August 10, 2010, 09:13 AM
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Made me favourite mixed kebab today, I didn't have any lamb for lamb tikka so I made extra sheeks.
(http://www.curry-recipes.co.uk/imagehost/pics/d677f5978498ac0ebf3ba89c6c28d033.JPG) (http://www.curry-recipes.co.uk/imagehost/#d677f5978498ac0ebf3ba89c6c28d033.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/4dd74d48c8b8cf57a82dc7abb2ff5e0b.JPG) (http://www.curry-recipes.co.uk/imagehost/#4dd74d48c8b8cf57a82dc7abb2ff5e0b.JPG)
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That looks absolutely wonderful. :D
What is the onion sauce thing on top? Did you use recipes from this site?
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Cheers, it was! ;D
The onios are supposed to go on the bottom of the tray but I forgot and put the kebab in first. They are onions, sliced and fried in turmeric and oil until soft, I've always had them with BIR kebabs (when I have mates round I do them on a sizzle platter).
No, they are my own recipes, after years of painstaking experiments. I usually do an onion chutney and mint raita with it.
Cheers Ramirez
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Thanks for the info. Ever thought about posting your recipes on here? The forumites would lap it up! ;D
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The problem is that I cook from sight and never measure anything.
The chicken tikka is simply chicken breast cut into chunks and placed in a mixing bowl, add a bit of tandoori paste, a generous squeeze of lemon juice about a tsp of salt, a bit of mix powder and a few drops of red food colouring. Stir together and marinate for an hour. Cook under a hot grill (lamb tikka is the same).
Sheek kebabs. Place a pack of minced lamb in a mixing bowl, put in cheap curry powder, I reckon I use at least a tbspn for a 500g pack of lamb, squeeze of lemon, tspn salt, red food colouring again and a palmful of chopped coriander. Then don a pair of rubber gloves (or your hands will be red for days) and mash it all together for a few minutes. Form into sausage shapes (one 500g pack makes 8 kebabs) and then place under a hot grill.
Onion Bhajis. Finely chop 3 medium onions and place to one side. In a mixing bowl add plain flour, salt, chopped coriander, cumin seed, and enough water to make a stiff batter. Mix it up and then chuck in the onions, leave it to stand for ten minutes or so (the juice from the onions sometimes makes the batter too runny so you'll need to check it and add more flour. roll them into little balls and fry them at 160 celsius in a deep fat fryer till golden brown.
For the spiced onions take one onion and finely chop it, fry in a tablespoon of oil until soft, now add in a teaspoon of turmeric and gently for another couple of minutes until the onions anre starting to brown.
Hope this helps. I think I may need to measure things next time I make something (but I get too excited!).
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Bah! Forgot to add the obligatory cheap curry powder to the onion bhaji recipe. It goes into the flour etc before the water goes in.
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Hi VC,
That really does look good, and I can imagine the impact it would have on your guest's when you present this on a sizzler, awesome.
Just out of interest, have you ever thought of replacing your exsisting recipe's with a few on here? Not that there is anything wrong with yours you understand! It would just be interesting to compare the results in my opinion.
Great post VC, keep them coming,
Ray :)
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Razor
I've got into a rut. I know how to cook food that tastes exactly like my old restaurant. So I don't really experiment that much. I know, from reading on here that your chicken tikka etc is the canine tesiculata so I will give it a go one day, I just fall into a pattern of cooking the same foods on curry days. I will give your chicken tikka a go when the weather warms up here, Manc recipes, scouser background and Tassie winters really interfers with the pallette! (Joking, I'll have a crack at your recipes once I can get the barbie out).
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Hi VC,
I know exactly what you mean. I don't experiment as much as I shoud and do tend to stick with what I know I enjoy. That's why me being a member of the testers panels is really good for me, as it gives me the chance to try something different to what I'm used to.
I think your getting mixed up with with the chicken tikka though. Mine was the Seekh kebab recipe that scored well in the first test results.
Hope your looking forward to the Tikka results coming soon.
Ray :)
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Cheers Ray
I'll be cooking your sheek kebabs soon, my bad. Everyone says they are better than BIR ones so it might spur me to try to be more experimental. I stick with the usual starters, butter chicken (gone great now with the CA base), chicken naga (with a base from "another site") and my naans and starters. It's impossible to find decent curry in Tasmania so I've transported it.
(typos are down to having to use a laptop not my old, decrepit pc)
Good on you Ray
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great looking mixed kebabs VC, i can vouch for razors kebab recipes.. was top notch..
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Cheers fi5h
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Oh and I add onion powder to my onion bhajis too.
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I also regularly make Razor's kebabs. Always a winner for me.
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They certainly look the part if nothing else. I think we all fall into that comfortable zone where we know we can produce the relevant dishes to an enjoyable conclusion. I do vary my recipes a little at a time though which you could argue is a sort of experimentation but I wouldn't boast that I actively experiment if you get my meaning.
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They taste the part too Axe. Next time I make them I'll measure out what I'm doing and post the recipes so you can all have a go. Saying that, they are carbon copies of the ones I used to get at my local takeaway so you guys may think they taste different to ones you are used to (there seems to be a lot of regional variation) I reckon Razor would recognise the flavour coming from the North West.
I can give everyone the lamb and veg samosa recipes now if anyone wants them?
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I love Samosa about as much as I love Onion Bhaji, the more recipes for Samosa the better in my book, yes please VC.
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Hi Vindaloo when ever i do onions to serve with kebabs, tikka etc... i put half a teaspoon of whole cumin seeds in with the onions (2 onions) adds that little bit of depth when eaten with meat starters.
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That sounds good, might try it with my now favoured black cumin seeds. :)
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Uncle frank
I've never seen cumin seeds with my starter's fried onions. Good idea though, I reckon that'd work well. Cheers, I'll give that a go.
Axe, these samosas are better than the ones I used to get at the takeaway. Are you okay with filo pastry? Take 3 or 4 sheets and roll into triangles, I used to fry them at a high temp but I go for around 160 now. Make sure you use the cheapest, frozen veg for the veg samosas or the taste comes through too much. I used fresh veg once and it wasn't the same.
I err on the side of using home brand curry powder now too, everything on the cheap.
I guarantee these samosas, they're spot on.
Vegetable Samosa Filling
3 cups of cheap, frozen mixed veg
2 cloves of crushed garlic.
1 Onion finely chopped
1 tablespoon vegetable oil
2 teaspoon curry powder or your own spices according to taste
Salt, Pepper to taste.
100ml of vegetable stock.
Heat the oil in a frying pan, add the onion and garlic mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.
Lamb Samosa Filling
500g minced lamb
1 onion
2 cloves of garlic crushed
1teaspon curry powder
? teaspoon chilli powder
1 teaspoon ground turmeric
? teaspoon ground roasted cumin seeds
1 fresh chilli finely diced
1 teaspoon chopped mint or coriander
? teaspoon fresh grated ginger
salt and ground pepper to taste
juice of half a lemon
Heat the oil in a frying pan, add the onion and garlic mix in the spices and seasoning and fry until soft. Add the mince, stirring until cooked. Remove from heat and stir in the mint and lemon juice.
Take 3-4 sheets of filo pastry and add a tablespoon of the mix, roll over and form into wedge shapes. Once all samosas are filled deep fry in oil and put onto kitchen roll to drain. Serve hot.
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VC,
Tut tut on the filo pastry lol ;D
Why don't you try a savoury pastry, I think you will see the difference, for the better. This is a recipe posted by Jamieb a while back and it's absolutely spot on.
Pastry
225g plain flour
2 tsp salt
2 tbsp vegetable oil
80ml of warm water
Method
Sieve the flour and salt into a clean mixing bowl.
Make a well in the middle of the flour and add the vegetable oil.
Add the water and mix until you have a nice firm dough.
Wrap in cling film and let it rest at room temperature for 30 minutes.
Making the samosa:
Take a ping pong ball size piece of dough and roll it into a round of about 19cm in diameter. I used a bowl for accuracy and just trimmed off the excess.
Then, cut the round in half to give you two half moons.
Then brush half of the half moon with water, bring up the two corners and form a cone, ensuring that your seal the joined edges.
Using a desertspoon, fill up the cone with your meat or veg filling, leaving enough room at the top to seal the open end.
Brush the inside of the open end with water and squeeze it together with your finger and thumb, again, ensuring that it is well sealed.
Then, just slightly, roll the sealed end back on itself and squeeze together. Again, this is just to ensure that the samosa is well sealed and it won't open during the cooking stage.
Set a deep fat fryer on high and carefully drop the samosas in, about 4 at a time as to not over crowd the basket.
The samosas are ready when the pastry turns golden and little blisters start to form.
It might be worth a go as an alternative? I not a big fan of filo pastry for samosa's
Ray :)
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I'm not sure it's me with Win 7 but those ? should be 1/2 spoons. :o
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Ray Mate
It takes the best part of a day to make all this! You think I'm gonna make the pastry too! ;DO
Oddly enough I may give that a go!
Bwahahaha!
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The samosas I've eaten at BIRs definitely used filo pastry though. You can tell by the texture.
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Hmm, that may be a point. I fry my samosas in the same deep fat fryer that I do my bhajis in, maybe the filo is really spiced pastry anyway?
Without the hassle and on the cheap like I said?
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Hi VC,
They don't take long to make,lol For me, filo pastry is more akin to chinese or Thai spring rolls. You can actually get samosa pastry sheets frozen, although I've never used them but I know that Axe has.
Axe, how would you compare them to the savoury pastry?
Ray :)
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Nah, sorry Razor mate, I reckon it's cheap filo pastry that's used. We may be dealing with different places though. :)
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You can see the oil trapped between the layers of pastry when you get a BIR samosa... It has to be filo...
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Here you go VC,
check out these bad boys http://www.curry-recipes.co.uk/curry/index.php?topic=4616.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4616.0)
And Jamieb's http://www.curry-recipes.co.uk/curry/index.php?topic=4614.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4614.0)
I know that some places do use filo, I just think the savoury pastry is better and probably more traditional!
Horses for courses and all that :P
Ray :)
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Oddly enough Ray I've never had a samosa that was cooked in a pastry like that (and I've had loads of Manchester/ Bolton curries). I assume you must live in a borough that varies from where I've eaten, 'cos every samosa has been filo to my knowledge.
I dunno, every samosa I've ever eaten is 100% filo.
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Hi VC,
I now live in the Tameside area of Manchester. I do agree with you, there a loads of BIR's that use filo for their samosa pastry, I'm just saying that I prefer the savoury pastry version.
Back in the 80's, I don't think that you could get a filo version could you? Think that's probably down to cost these days. Like you have already said, frozen pastry is very cheap and convenient, and the BIR's are more likely to use it for that reason!
Ray :)
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Like you've already said Razor, we need to look at cooking on the cheap mate.
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No, you're probably right mate: thing's would've tasted better.
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Thanks for posting the recipes VC I will certainly be trying them. What with Domi's recent topic as well, I suggest we do a Samosa Test next month Ray, what say you, shall we see what Chris thinks?
Jamie's pastry was an eye opener and lends itself to a more traditional way of making the pastry casing. Whilst I enjoyed every last mouthful, I actually prefer to use Samosa skins. These are different to Filo sheets though and produce different results.
I am sure that of those restaurants that make their own, some will use filo pastry, you'll be able to tell this when you cut into the pastry as it will flake into many layers and the taste will be more akin to pastry. Some invariably may make their own pastry, but I imagine that many will use ready to use Samosa skins. Only my opinion though.
The ones I have used are actually cut into strips with 45 degree cuts at either end (i.e. they look like elongated parallelograms). But you can also buy skins formed into a circle which you cut in half and used as you would with Jamie's method. The former lends itself to making a perfect triangle with ease and also allows the Samosa to be filled easily, without too much messing around. The pastry is similar to that of Chinese spring roll. It's thin and when cooked forms a crispy skin not too dissimilar to filo but not flaky. When made, the two sides both have two layers of pastry.
Moving forward, I will always opt for ready to use skins if they are available. But filo and homemade will always be an option if all else fails.
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Hi
Just a thing about cheapness if you pick up a bag of own brand flower from the supermarket what is it about 49p a bag? as apposed to frozen filo/samosa skins not sure what they cost but i would think the flower version would actually work out cheaper? i suppose its all about what time you have on your hands, I think when ray made his pastry he actually froze half to use at a later date.
Jamie
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But you have to factor in the time it takes to make and prove the pastry. I can't see many Indian restaurants making it when it's cheap to buy reay made?
Good idea on the tests axe, that'd be interesting.
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When I use filo I cut the large sheets into three long rectangles, spoon a tablespoon of filling into a corner and then roll it over to form triangles. I assume everyone knows this but I thought I'd better mention it. :)
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I wonder how many restaurants actually make their own Samosa though, i'd lay odds on that many actually buy ready made frozen Samosa.
I've bought in three different brands of ready made frozen Samosa. One of them was almost spot on.
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It's got to be cheaper to make your own, surely? :o
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I don't know. If you factor in, buying in bulk and labour costs, i'm not so sure. Restaurants will opt for the most economical approach which does not necessarily mean the cheapest ingredients.
Well it's food for thought, pardon the pun. Besides it all irrelevant, I much prefer to make my own, it's alot more fun and rewarding especially when the family say they've really enjoyed them.
:)
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You might be right. It takes some while to make the little bleeders. Hmm worth a thought.
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Hi lads
My mate works for a catering supplier and to be honest most of the stuff we get from a chinese is frozen or comes in packets and they just cook it they don't make there own anymore like you say it comes down to time and cost so i would say most restaurants would be the same
Jamie
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Right chaps, I've started measuring my recipes out and have posted the onion bhaji and veg samosa recipes up, with piccies, in the starters section. I'll do the rest next weekend.
Unclefrank, thanks for the tip, the cumin seeds in the spiced onions was a really good tip, I'll be sticking with that one, cheers mate.
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Hi Vinda glad you liked them very common in my neck of the woods.
Have to tried doing it rice ?
1 cup of Basmati rice
0.5 Tsp of whole cumin seeds
2-3 Tbsp veg oil
Add oil to a non- stick frying pan on low to medium heat, then immediently add the whole cumin seeds wait until a few of the seeds start to sizzle then add the rice and stir coating all of the rice in the oil.
Turn the heat up a little so nearly all of the rice goes white.
In the mean time have a saucepan ready and just boiled water.
Put rice into the saucepan put on low heat then add boiling water and quickly put lid on (WARNING be very careful it will bubble and splatter).
Then lift lid about after 1 minute leaving lid off carry on boiling rice until cooked.
Once cooked i drain off water and put into a plastic microwavable dish with a lid so you can shake the rice about a bit.This can be eaten now or whenever you feel the need to.
Hope you enjoy it.
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Cheers Frank, I'll try that out. My pilau rice is spot on so I never try anything new with rice. I could do with trying something different for a change.
Cheers mate.