Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Jenk on April 16, 2011, 04:57 AM
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I thought i would start a thread where we can share what we are cooking each night.
It may give others i.e me :P some menu ideas.
So for me, Im trying to cook butter chicken with nann bread. This is my first attempt at a curry from scratch and also the first time i will have made nanns so what this space. I may also make some oven backed onion bahajis (sp?) as a starter, i have made these before and they work well, and I may try and find an easy rice dish rather then use micro stuff :o
So whats on your menu tonight?
Have a great weekend all.
Emma
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Hi Emma
Being in Oz and not having access to a proper chippie; I am making a chicken dinner tonight. Chips, chicken (roasted and quartered), mushy peas and gravy with lashings of salt and vinegar.
;D
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I made Lamb Rogan Josh from the Authentic Baltic Curry Book yesterday, which was very nice indeed. Here's the link :)
http://www.curry-recipes.co.uk/curry/index.php?topic=5739.msg56843;topicseen#msg56843 (http://www.curry-recipes.co.uk/curry/index.php?topic=5739.msg56843;topicseen#msg56843)
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Oh rogan josh is one of my faves, i will try that recipe, thank you.
Im in Oz too hence why im here to be honest as i cant find a really good curry house lol.
I have done the prep for bhajis and i think ive made an ok mint sauce, just yogurt, milk, fresh mint and mint jelly with a little bit of yellow food colouring.
I really hope this turns out well, ive taken lots of photos so i will share if its a success but to be honest the butter chicken recipe seemed far too easy to be any good.
On a diff subject, what are the copyright rules with regards to posting other websites recipes?
Thanks
Emma
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Two cups of Monsooned Malabar coffee with Double Jersey Cream and Manbre Amber Sugar Crystals;
Egg and Anchovy Mayonnaise dusted with Paprika;
Two pieces of Opies Stem Ginger in Syrup.
And now off to the garden ...
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Two cups of Monsooned Malabar coffee with Double Jersey Cream and Manbre Amber Sugar Crystals;
Egg and Anchovy Mayonnaise dusted with Paprika;
Two pieces of Opies Stem Ginger in Syrup.
And now off to the garden ...
I would think you'd need a loo in the garden after all that lot!!! ;D
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Tonight (Saturday) I am cooking Chicken Vindaloo and Chicken Jalfrezi (Taz Base), bolied rice and Pacman's Naan.
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I've just made Chicken Enchiladas, Mexican spicy rice, refried beans and crispy tortilla chips, with a selection of sour cream, guacamole, hot salsa and jalapeno's :)
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@Stephen
Oh yes :)
@976bar
Oh yes :) - too!
@all
Where are the freeking pictures of these feasts?
Cheers :)
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Sorry, it wasn't there long enough to take pictures... :(
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Tonight was to be something special at Joy King Lau (http://www.joykinglau.com/) with my wife's family, to celebrate the 1st birthday of her cousin's second child, but I foolishly decided to re-do the anti-heron netting around the Koi pool, which task over-ran to the point where I would be at least an hour late in getting there. So, sadly (on this occasion), it's probably going to be Yet Another Curry :(
** Phil.
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Tonight was to be something special at Joy King Lau (http://www.joykinglau.com/) with my wife's family, to celebrate the 1st birthday of her cousin's second child, but I foolishly decided to re-do the anti-heron netting around the Koi pool, which task over-ran to the point where I would be at least an hour late in getting there. So, sadly (on this occasion), it's probably going to be Yet Another Curry :(
** Phil.
Fish or family? fish or family? fish or family? I think I would have to agree with you Phil and say fish, at least they don't want anything except feeding now and again...... :)
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...snip
So, sadly (on this occasion), it's probably going to be Yet Another Curry :(
** Phil.
It was probably for the best Phil.
We all know you hate to eat curry ;)
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With any luck i'll be turning the following into a fusion of rustic Mediterranean dishes....
....Kleftiko with Confit Byaldi.
Only trouble is, i've underestimated the preparation times and the long slow cook is still long slow cooking!
(http://i173.photobucket.com/albums/w56/_Axe_/Kleftiko.jpg)
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So what time should we be over tomorrow Axe?...... :)
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So what time should we be over tomorrow Axe?...... :)
You know, it was so nearly like that too! Gladly I managed to work it up and produce the following plateful x 4. By eck it were gorgeous! Even if I do say so myself.
:)
(http://i173.photobucket.com/albums/w56/_Axe_/Kleftiko_Byaldi.jpg)
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Fish or family? fish or family? fish or family? I think I would have to agree with you Phil and say fish, at least they don't want anything except feeding now and again...... :)
And boy, did "Big Koi" enjoy the worms, leather-jacket grubs, and other assorted delicacies that I unearthed while removing what had once been bowling-green lawn beyond the anti-heron netting. I have had to dig the whole lot up and will have to start again :( From now on, the anti-heron netting will have to come down every time I mow the lawn, so I can keep both sides in the manner to which they were once accustomed ...
Anyhow, as it turned out, it was fish and family :) I finished the netting at 18:55, with the next train to London at 19:25. Despite the fact that the meal was due to start at 19:30, and Marden Station is about 1H10 from the restaurant, I decided to go anyway and rely on the fact that in my wife's family (Chinese/Vietnamese) nothing starts on time. I arrived at the restaurant at about 20:35 to find them still enjoying their first course (lobster with noodles, and crispy-and-aromatic duck). So, grabbed a bowl, got stuck in, and had a wonderful meal. Just got back home, checked on the fish, they still seem happy and well, so off to bed after a good day. Good night, all !
** Phil.
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Well this is the good, the bad and the ugly from my evening meal last night.
The bahjis were good :D (picture bad!)
(http://i1225.photobucket.com/albums/ee395/JenkDownUnder/new.jpg)
The butter chicken was ok but the vinegar taste was too strong for me so next time i will either try a different recipe or reduce the vinegar. Can you tell I had lost the will with regards to presentation after spending the day cooking!!
(http://i1225.photobucket.com/albums/ee395/JenkDownUnder/014.jpg)
And the less said about my solid ugly nann breads the better!!! Not a bubble in sight :( really disappointed in these.
(http://i1225.photobucket.com/albums/ee395/JenkDownUnder/017.jpg)
Hmmm im not giving up, but i think i will stick to tried and tested recipes off this site from now on.
Emma
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With any luck i'll be turning the following into a fusion of rustic Mediterranean dishes....
....Kleftiko with Confit Byaldi.
Only trouble is, i've underestimated the preparation times and the long slow cook is still long slow cooking!
(http://i173.photobucket.com/albums/w56/_Axe_/Kleftiko.jpg)
Axe - how do you present your photos like that? What software do you use?
Thanks
Emma
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I'd say that was photoshop or paintshop pro.
Lamb chops and roasted veg for tea tonight.
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Well my husband has just eaten the left over curry (cold) from last night and said it tasted better then last night and that he couldnt taste the vinegar at all ??? A major success he says.....doesnt say that about the nanns though ::)
Emma
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Stick with it Emma, naans are tricky things to get right. It's never the same without a tandoori oven.
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The butter chicken was ok but the vinegar taste was too strong for me so next time i will either try a different recipe or reduce the vinegar. Can you tell I had lost the will with regards to presentation after spending the day cooking!!
(http://i1225.photobucket.com/albums/ee395/JenkDownUnder/014.jpg)
Hmmm im not giving up, but i think i will stick to tried and tested recipes off this site from now on.
Emma
Hi Emma,
I'm not sure what recipe you are using for Butter Chicken or otherwise known as Chicken Makhani, but I would say that it should never have vinegar in it. The dish should be buttery with a hint of honey in it. So all in all a creamy sweet dish, quite mild and not a drop of vinegar in sight which would totally undo the sweet creamy taste.
Hope this helps.
This is the recipe I use for Butter Chicken and if you can't get Pataks Tandoori paste where you are then just use CA's Tandoori recipe and mix with oil and yoghurt to form a paste :)
Tandoori Chicken
To make this I use about 1 chicken breast person. You will need Pataks Tandoori paste, natural yoghurt and a lemon.
Cut the chicken into medium size chunks and put aside.
Place 2-3 tablespoons of the tandoori paste into a bowl and add 3-4 tablespoons of yoghurt, mix well and add a squeeze of lemon juice. Once this is all incorporated place the chicken in this marinade, cover and refrigerate for a minimum of 20 minutes.
Once you have the sauce cooking, remove the chicken from the marinade and preferably griddle or fry the chicken until cooked. Once cooked add the chicken to the sauce when it states in the rest of the recipe.
Makhani Sauce
1 tablespoon whole garam masala
400g tomato puree
2 tablespoons honey
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1/2 teaspoon garam masala powder
1 cup fresh cream
1/2 teaspoon kasoori methi
1 teaspoon chopped green chilies
50g butter
salt
4 servings Change size or US/metric
Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey and powdered kasoori methi.
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream. Serve hot with naan or parantha.
A whole garam masala could include whole cinnamon sticks, bay leaves, cloves, cardamom (black or green), whole mace, and black peppercorns.
- Often these are fried in hot oil before other wet ingredients such as meat, onions, garlic, and/or ginger are added.
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Try these naans next time...
http://www.curry-recipes.co.uk/curry/index.php?topic=3292.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3292.0)
:)
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Axe - how do you present your photos like that? What software do you use?
Emma, I use Paint Shop Pro but if you don't have an editing suite you can do it using MS Word. It's more long winded but essentially you arrange the images on the document, hit 'Print Screen' then paste the screen capture into MS Paint.
PS The Bhaji's look very good. :)
(http://i173.photobucket.com/albums/w56/_Axe_/emma.jpg)
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Axe - how do you present your photos like that? What software do you use?
I didn't (!) know what Axe used, Emma, but Picasa can do the job and has the great benefit of being free, Example below, using Axe's material dissected into four, then re-assembled into a new collage using Picasa.
** Phil.
(http://bir-recipes.org.uk/cr0/screen-captures/Axe/Collage.jpg)
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Hi
The Gimp (http://www.gimp.org/) can do it too, and is also free :)
This is Axe's Saag Aloo that I made last night. It was delicious and very, very authentic.
(http://i872.photobucket.com/albums/ab283/solarsplace/axe_saag_aloo.jpg)
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Hi Emma, and a belated welcome to cr0 :)
I've not been on the forum for a couple of weeks as I felt i'd hit a wall, and took a well needed break from currying. However, this weekend I made myself a simple Chicken Madras and, if I say so myself, it was awesome ;D
So, I guess my advice to one and all would be this, take time out every now and then. It really does make you realise how far you have come on this crazy curry journey.
Ray :)
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Which recipe, Ray ?
Tonight I recycled left-over Madras sauce from my last Chicken Madras, thinned it down a little with two ladles of fresh chicken stock, then re-spiced as if I were using a spiceless base : 1tsp BCM, 1tsp Kashmiri Mirch, 1tsp Degghi Mirch, 1tsp salt, 1tsp cumin, 1/2 tsp ground fenugreek, 1tbsp coriander stalks. And despite the fact that the original sauce had had exactly the same quantity of spices, the resulting curry was in no way OTT : it was just as if there had been no spices in the left-over sauce at all. Very odd ...
** Phil.
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Hi Phil,
It was basically my own recipe but I did include Chewy's tip and added a dash of Worcestershire sauce. I'm still not quite sure what it adds as of yet but I intend to make it a few more times with it included, then have a go without it and see if I notice the difference.
I have however, up the quantity of chilli powder from 1 tsp, to 1 tbs. Interstingly, it's not a great deal hotter but it certainly adds a something that I quite like, and it gives that familiar 'madras orange' colour to the dish.
Ray :)