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Messages - rshrsolutions

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Accompaniments (Sauces, Chutneys, Dips, etc) / Mint Sauce (another spin)

« on: April 16, 2009, 03:37 AM »

I've just made the best mint sauce I've ever made, with much help and ideas from you guys.

I put a whole tub of Onken Natural set yoghurt (500g) into a mixer with:

1 tbspn Lime pickle
2 tbspn Mango Chutney (Sharwoods)
2 tbspn Sugar
1 tspn ground dried red chilli's
1 tspn powdered Garlic
a large sprinkle or fresh corriander

I let it MIX (not blend) for 5 minutes on lowest speed.

fridge it for 10min: fantastic

fridge it for 24hrs: well I'll tell you tomorrow.

OB

British Indian Restaurant Recipe Requests / Re: Nagis Kebab Recipe

« on: April 16, 2009, 03:35 AM »

I've never tried one but them seem popular according to this site:

http://website.lineone.net/~gazza.prescott/nargis/main.htm

Is that the one?

cK

Trainee Chefs / Beginners Questions / How do I make my own garlic and ginger purees/pastes?

« on: April 16, 2009, 03:29 AM »

Hi guys - so glad i found this place!

I'm hopefull gonna attempt Darthphall's Madras tomorrow ( http://www.curry-recipes.co.uk/curry/index.php/topic,674.0.html ).

I've sourced all my ingredients today but for some reason i cant find any Ginger puree anywhere.. so im thinking i can just make my own using fresh ginger and possibly a fresh garlic puree too?

Does anyone have any tips on how to do this?

Thanks guys!

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