Guys, I have had in my possesion for a little while some new recipes given to me by a restaurant owner in Glasgow. I am not at liberty to say where from but may well be able to do so in the future. Before I post them I am not sure if the chef has modified them for our use or whether they are the real thing and again not sure if the ingredients have been scaled down and so may effect the end result. My advice as with The Ashoka recipes is don't be a smart so and so and attempt to tinker just do as it says and good luck. PP
PILAU RICE
Makes 5 portions - take 1 1/2 cups of basmati rice and wash twice.
2 tbs cumin seeds
6 cloves
3 mint leaves
1 1/2 tbs salt
4 small cinnamon sticks
8 tbs oil
Put all the ingredients in a pot on a high heat for 5 minutes. Add 2 1/2 cups of hot water and bring to the boil, and the rice and keep stirring until the water has absorbed into the rice. Put the lid on the pot and turn down till a low heat for 10 minutes, remove the lid and separate rice with a fork.
NAN BREAD
For 6 nan
Take four cups of self raising flour, add 1 tsp salt,1/4 cup of milk, mix together into a dough and leave for one hour, give a good few punches then make into 6 balls. Put some oil on the top then cover it. Roll out with a rolling pin and put in a tandoor.
CHICKEN CHASNI
4 portions, first you have to make the curry sauce.
6 big onions - chopped
2 tbs cumin seeds
3 pints of water
1 tbs salt
Add all the ingredients into a pan and boil until the onions are cooked. Add 1/4 cup vegetable oil, 1 tsp of chopped red chillies, 1 tsp turmeric powder, 2 tbs tomato puree, 1 tbs curry powder and 1 tsp coconut cream. Blend everything together.
Then take 8 tbs of mango chutney, 8 tbs tomato ketchup and 1 tsp red colouring and blend together
Take a frying pan and add 4 portions of the curry sauce and the red chutney then pour in single cream until you get the right colour Add chicken and heat until cooked and then serve.
TIKKA MASALA
Use the same recipe to make the curry sauce as above. Take 1 portion of curry sauce and a big spoonful of chopped green peppers, 1 big spoonful of onions. Add single cream until you get a rich yellow colour. Add pieces of chicken tikka and keep on the heat for 7 minutes then serve.
MADRAS/ VINDALOO.
Take 1 portion of curry sauce, add 1 tbs mixed red and green chillies. For Vindaloo add 4 tbs of red chillies.
ONION BAHGI
Take 1 onion, cut it in half then slice.
Take one cup of gram flour,1 tsp salt, yellow food colouring, 1tsp red chillies and add water until the mixture is runny. Put the onion in a bowl and add some flour base and mix. Put in a fryer on the same heat you would use to make chips. Cook until they turn nice golden brown colour.
Well there you go. I worry when the recipes are all split up by Admin as I feel like the Ashoka posts they should be kept together as they relate to each other and deserve to be kept together for what they are genuine recipes from a BIR and not the attempts of ourselves. Maybe you could comment on that point and convince the powers that be to keep them together. Anyway I just as ever want to help. The site has been a major part of my culinary life and its good to give back PP
Topic: From A Horse's mouth (Read 6897 times)
