Hi All,

For those who don't have this out of print rare book I have copied out what I can for all to see!
Here is a good selection of recipes from it along with the methods for the base sauces, Garam Masala, Balti Spice Mix etc. In fact everything you will need to get cracking and produce restaurant style recipes.

Each recipe comes from a genuine restaurant so I have included the names in case you know them. They are mainly from Birmingham and London. I haven't got as far as the Veggie section yet but if any of you fancy I can type a few of these out too!
Like myself there are one or two on this site that get some good results from this book and I have made at least four of the recipes here and two of the base sauces so can reccomend you give it a go. There are three base sauces and all a little different so the variety is quite extensive depending which one you choose to use.

Regards

Ray

Thankyou very much for your effort, it is appreciated will try some in near future.


     All the best DARTH....

Thanks Ray
? ? ? ? ? ? ? ? I've been trying to find this book
The cover price is ?9.99
I wonder if the one on ebay will sell?
It's interesting that garlic powder is used on the chicken tikka masala.
I've never met an indian chef who admitted using this, but they sell catering bags of it in the Asian supermarkets!
Some recipes are heavy on the garlic, aren't they?
Ten cloves in some recipes!!

Got mine for about ?8 on ebay   ;D

I see theres one on amazon for a stupid price!

I got one on ebay but it cost me near ?20, still it was worth it to add to the collection 

Cheers Ray ...thanks  very much for your timely effort ...I can hardly wait to try some of the recipes .


Regards ,
CC

Well done Ray, Much Appreciated.
I will add this to the e-books section if not already there.

Stew

Thanks for that effort!!  Once i make someting from it, I will let you know how it came out.

Thanks again Ray
Can you tell me how they precook their veg in the book?
And does it mention precooking lamb?

Quote from: pete on August 24, 2005, 07:27 PM
Can you tell me how they precook their veg in the book?
And does it mention precooking lamb?

Hi Pete,

The book say's this.

Pre-Cooking Veg

Cook Veg in order so they all cook at the same time. I think you know what this means ie. hardest first etc.
Boil a large pan of water with some Salt. Add some Balti Spice Mix and Turmeric and bring to the boil. It doesn?t say how much but it is for flavouring so maybe 1 tsp of each !!!
Cook until tender, drain. Now ready for any Veg Curry.

Lamb Pre-Cook.
2 lbs boned Lamb in 1 " cubes
2 Onions, Chopped
3 Tbsp's veg Oil
2 Small Toms, Chopped
5 tsp Balti Spice Mix
2 tsp Turmeric
1/2 Green Pepper, chopped
1 " cube Ginger , grated
2 cloves Garlic, crushed
1/2 tsp Chilli Pwdr
1 Tbsp dried Methi
1 1/2 tsp Salt
1 tsp Garam Masala
300 ml's Water

Pre-Heat oven Gas 6, 200 C
In a flameproof casserole dish, fry Onions in Oil until translucent
Add all other ingredients except Meat and water.
Bring to boil then add Meat.
Put casserole in the oven and braise meat for 45 min?s
Check every 10 min?s to stir and add a little Water if too dry
( I assume casserole is covered but the book doesn't say )
When tender on the outside but still pink in the middle, remove with slotted spoon and put to one side.
When casserole is cool, add remaining contents to a blender and liquidise.
This is your Basic Curry Sauce with consistency of thickish soup.
Hope this helps

Ray