SOMTHING THAT HELPS GETTING THAT GOOD TASTE IN YOUR CURRY/LIKE BHUNA,IS THE WAY YOU PRE COOK YOUR ONIONS
GINGER AND GARLIC 2 GINGER TO 1 GARLIC MADE INTO A PASTE WITH SOME OIL
3 ONIONS
LEVEL TEASPOON HALDI/TURMARIC
SALT TO TASTE
GOOD PINCH METHI
OIL
METHOD
HALF A CUP OF OIL IN A FRYING PAN AND ADD THE ONIONS SLICED UP.ADD THE TURMARIC AND SALT , 1 DESERT SPOON OF GINGER /GARLIC.START TO FRY WHACHING IT DOESNT BURN ADD THE METHI.NOW START ADDING A LITTLE WATER EVERY TIME YOU SEE IT FRYING DOWN KEEP DOING SO FOR ABOUT 30 MINS.FREEZE WHAT YOU DONT USE HAPPY COOKING. I TRYED SOME GREEN PEPPER IN IT LAST NIGHT AND IT WENT WELL
infindforu
I find all your posts to be extremely helpful in understanding how a typical BIR might 'layer flavours' together. What would be even more helpful in understanding the method would be a post on how you might incorporate all of your recipes together into a single dish. Eg. these precooked onions, your gravy, precooked meat, mix powder etc.
Keep them coming, your posts are very helpful.
Quote from: spiceyokooko on January 03, 2012, 08:21 PM
infindforu
I find all your posts to be extremely helpful in understanding how a typical BIR might 'layer flavours' together. What would be even more helpful in understanding the method would be a post on how you might incorporate all of your recipes together into a single dish. Eg. these precooked onions, your gravy, precooked meat, mix powder etc.
Keep them coming, your posts are very helpful.
ill try thank you
Yep keep those posts coming very interesting indeed.This reminds me a little of the pre cooked bhuna onion recipe in the Curry Crunch Book,although that does have a lot more ingredients in it.
Quote from: jb on January 03, 2012, 09:59 PM
Yep keep those posts coming very interesting indeed.This reminds me a little of the pre cooked bhuna onion recipe in the Curry Crunch Book,although that does have a lot more ingredients in it.
this is all that is used where i work a green pepper sliced would go well with it thats what i added