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Messages - Jeera

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1
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
« on: January 21, 2015, 06:16 PM »
Using fresh garlic and ginger makes a difference to this. I tried it at the weekend , didn't have any mint and it was amazing.

My view is use fresh garlic, ginger, onion in every dish. Mmm

2
Cooking Equipment / Re: Knife Sharpeners
« on: August 24, 2013, 07:28 AM »
http://store.makro.co.uk/popup.aspx?src=images/PRODUCT/large/316921.jpg

got this stone for ?20 at Makro..excellent and sharpest my knives have been for years.

3
Highly Recommended British Indian Restaurants / Re: Glasgows Indian Restaurant - ANARKALI - Highly Recommended
« on: August 09, 2013, 10:48 PM »
Chicken and veg pakoras are great.

I would recommend getting standard strength curry first to truly taste all the subtle flavours...I find some of these flavours get lost in the madras .

I suspect you will ignore that advice, but the madras is very nice anyway.

Be interested in your view.

Ps Punjab is great I agree.

4
Highly Recommended British Indian Restaurants / Re: Glasgows Indian Restaurant - ANARKALI - Highly Recommended
« on: August 07, 2013, 09:12 PM »
Snap .... Love this place...

http://www.curry-recipes.co.uk/curry/index.php/topic,2291.msg19822.html#msg19822

5
Traditional Indian Recipes / Re: Simple Massur Dhal
« on: July 23, 2013, 09:02 PM »
Made this tonight..I also added pre-cooked chicken ...outstanding recipe...many thanks for sharing Colin. Cheers.

6
Lets Talk Curry / Re: Curry Cooking Lesson In Wolverhampton
« on: February 03, 2013, 09:48 AM »
These days, no one even cares about Ben Dover and his long suffering wife Ilene Dover

  ;D

7
Talk About Anything Other Than Curry / Re: Guitar Players??
« on: January 24, 2013, 08:40 PM »
Yamaha SG2000 (showing my age)

Freshman FA250 Acoustic

8
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Glasgow curry base sauce
« on: January 13, 2013, 07:13 PM »
Just tried this, made 2/3 volume base recipe.

very very oily finished dish.  Similar to some 'run of the mill' takeaways - sorry mate.

I've def tasted similar around here, but this is not near my favorite homemade BIR....

My best is Zaal technique with Zaal or Ashoka base....mmmm

PS. I'm from Glasgow.


9
Lets Talk Curry / Re: Singe and Quench - Anyone got it perfected
« on: May 02, 2012, 08:47 PM »
Same here, i don't use garlic and ginger mix in the final dish and the curries turn out BIR all the way

10
Lets Talk Curry / Re: Singe and Quench - Anyone got it perfected
« on: May 02, 2012, 08:15 PM »
Definitely works for me...oil, blast, cook spices for 20secs, pur?e/water mix, 30 sec, meat, 30 secs, ladle of base etc

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