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Messages - Curry on up the Kyber

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Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: Glasgow Red Pakora Sauce
« on: August 15, 2010, 11:10 PM »
Re Balbirs.  I made a pakora sauce very similar to it.

I blended tinned tomatoes and white cabbage together with salt, mint sauce and chilli powder.

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Talk About Anything Other Than Curry / Re: Fajita spice mix/seasoning
« on: March 11, 2010, 08:42 PM »
Taco Bell's Chicken Fajita And Seasoning Mix

1   tablespoon   corn starch
2   teaspoons   chili powder
1   teaspoon   salt
1   teaspoon   paprika
1   teaspoon   sugar
.75   teaspoon   crushed chicken bullion cube
.5   teaspoon   onion powder
.25   teaspoon   garlic powder
.25   teaspoon   cayenne pepper
.25   teaspoon   cumin
=== FAJITAS ===
4      boneless skinless chicken breasts (abt 1
.25   lbs)   -- cut into thin strips
2   tablespoons   oil
.33   cup   water
1      green bell pepper, cut into strips
1      medium onion, sliced
Combine all of the ingredients in a small bowl.
Prepare the fajitas using the same directions found on the package of the original seasoning mix:
"COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix, water, green pepper and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender.
PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.
SPOON chicken mixture onto each tortilla. Top as desired with TACO BELL salsa. Roll up tortillas."
This recipe yields 5 servings.

3
Lets Talk Curry / Re: Visit to owwner and chef of Glasgow Bir
« on: January 07, 2010, 04:38 PM »
Pure dead brilliant PP!

Nan bread and some chutneys would be excellent, thank you very much.

Any speciality dish would be good too.

In fact, anything would be greatly appreciated. ;D


4
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: PanPot's Ashoka Rogan Josh Curry Base Sauce
« on: November 13, 2009, 01:02 AM »
 Plum Tomato 2.55gms @2tins
- Almond Powder 1 c 650 plastic container full

Hi Panpot,

is that 2.55Kgms?

Im unsure of the quantity of almond, is it 650 millilitre?

Thanks for your effort

5
Lets Talk Curry / Re: Ashoka Recipes
« on: November 13, 2009, 12:23 AM »
Can I add my tuppence worth.

I have eaten at the best Ashoka restaurants for a number of years.  The Ashoka chain has made award winning curries.

I have practised and perfected Panpots recipes which are spot on. 

If they dont work for you either you are getting the recipe wrong or the regional difference is bigger than you imagine.

In Glasgow, a Rogan Josh does have coconut, cream and an almond taste to it.

Im not trying to pick sides or upset anyone.  This is just my opinion.

PS Panpot could you post a recipe for a South Indian Garlic Chicken?  Is the version you posted the complete one? 

PPS Thanks to everyone on here for their effort, my curry skills have increased tenfold. ;D

6
BIR Main Dishes Chat / Re: Ashoka at the Quay
« on: October 02, 2009, 11:32 AM »
Just to confirm, PP...

Is the Tomato Sauce-Ketchup?

Or is it blended tomatoes.

Cheers.

7
BIR Main Dishes Chat / Re: Ashoka at the Quay
« on: September 29, 2009, 07:38 PM »
Thanks for the recipes, Panpot.

I will try Glasgow Chicken Chaat, chicken legs in Chasni sauce at the weekend.

Thanks so much for the effort!

8
Talk About Anything Other Than Curry / Re: KFC Forum
« on: September 29, 2009, 05:12 PM »
I got this a while back on the tinternet.

Seemingly was found in the Colonels house but KFC deny it.  Myth probably but the mix works.


2   cups   Plain Flour

9
BIR Main Dishes Chat / Re: Ashoka at the Quay
« on: September 22, 2009, 10:32 PM »
Please, please, please post the Chasni and Patia stuff, Panpot.  Its my favourite.

I eat at the Ashoka West End a lot and your recipes are spot on.

Thanks for all your effort ;D

10
Just Joined? Introduce Yourself / Hello everyone!
« on: February 17, 2009, 04:51 PM »
Thanks for having me.  Been trying to make curries for years using Ashoka books and the Curry Secret and this is the best site Ive found.  Wish I'd known about it a while back, but hey; I'm here now.  Cheers!

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