Topic: ?The BIR style wagon?

[charchar]

Hi Abdul
I have been using this site for many years and have made plenty curries using various methods from here, However I have used yours and find it is Brilliant.....
The gravy is easy to make(as others are on here) but the way you do your chicken then starting with your tarka is to me the secret to the BR curry.

I still however need to find the perfect recipie for my favourite rice which is KEEMA PILAU RICE can you post your version here please..

I have also purchased your book

Cheers Abdul    keep up the good work.

[abdulmohed2002]

Hi Abdul,

Is there any chance of posting a Bhuna recipe please?

Hi 976bar,

I will try sometime next week to post a bhuna recipe as it was next on my list 

Abdul

[976bar]

Hi 976bar,

I will try sometime next week to post a bhuna recipe as it was next on my list 

Abdul
[/quote]

Cool!!

[abdulmohed2002]

Chicken Bhuna

Ingredients

20 pieces of pre cooked chicken
Onion  half cut into small pieces
Tomato  half cut into small pieces
Capsicum  quarter cut into small pieces
Touch of Salt  (according to taste)
Garlic  Ginger mix  1 and half tsp
Oil  3 tbsp
Gravy  1 ladle spoon
8 Spice  1 tbsp
Peeled tomatoes  1 tsp
Gravy half pint

Garnish
Coriander

Method

1.   In a cooking pot add oil, garlic ginger, onion, salt, tomato and capsicum; cook until golden.
2.   Add the chicken and stir for 2 to 3 minutes.
3.   Add the 8 Spice and peeled tomatoes and 1 ladle spoon of gravy; stir well to ensure that the masala is nicely cooked.
4.   Finally add half pint of gravy and cook for 5 to 6 minutes ensuring that the sauce is thick and dry.
5.   Garnish with coriander.






Lamb Keema Rice

Ingredients

Lamb keema  2 chef spoons (boil, drain and put a side)
Oil  3 tbsp
Onion  half finely sliced
Pinch of salt (according to taste)
8 Spice  1 tsp (heap)
Tomato puree  half a tsp
1 takeaway container full of rice (pre cooked basmati rice, heated in the microwave for 2 minutes)
(you could use red and green colouring if you wish)

Garnish
Coriander

Method

1.   In a frying pan, pour the oil, onion and salt and cook until it is fairly golden.
2.   Add the keema and stir well for 2 to 3 minutes.
3.   Then add the 8 Spice and tomato puree; stir well for 2 to 3 minutes.
4.   Finally add the rice and stir well for 5 minutes over medium heat.
5.   Garnish with coriander.

Hope you enjoy!!

[Unclefrank]

Hi Abdul and thanks for these recipes will be trying both of them the weekend, need to get some more mince lamb since i have made your Lamb Keema and Peas recipe three times now, looking forward to the Bhuna. Will probably make a your Bhuna and a Jalfrezi.
Nice one and cheers.

[abdulmohed2002]

Hi 976bar,

Hope you enjoy the bhuna and do let me know whether you like it or not.

Hi Unclefrank,

I am thrilled that you enjoyed making the Lamb Keema  ;D and I hope these two recipes will result in the same response.

Just to add one thing, all these dishes have been cooked and tasted in my restaurant as some of them are on my menu aswel so I hope you enjoy it ! 

Abdul

[976bar]

Thank You Abdul, I will give this a try

[mickdabass]

Hello Abdul
Just wanted to say that I have just purchased your book.
Thank you so much for posting all these recipes - I think they are great.
To have a Brummie BIR Chef posting his recipes on this forum is just the best!!!

i know you are interested in feedback so here goes lol:

Just a couple of questions - i haven't tried the bhuna recipe yet but its quite a popular dish in my household

1. i notice your bhuna recipe uses 20 pieces of chicken, does that mean its a double portion or do you just cut your chicken pieces very small?

2. I am surprised you don't use any tomato puree - its just that a lot of fresh tomatoes these days seem to lack much flavour

With regard your lamb keema with peas recipe:

3. Is this the same recipe you would use for keema naans ? (obviously omitting the peas

and finally with regard your tandoori king prawn recipe:

4. I really don't like using pastes as i doubt they were around in the 80s so what did they use back then?
I use a marinade using quite a lot of rajah tandoori massala powder and it gets top marks in our house   

It would be great if you could post recipes for a  Balti dish (unless theres one in your book of course)
and also for a restaurant style naan bread as you would cook in your tandoor at your restaurant.

Thank you once again for posting all theses bostin' recipes 

Best Regards
Mick

[abdulmohed2002]

Hello Abdul
Just wanted to say that I have just purchased your book.
Thank you so much for posting all these recipes - I think they are great.
To have a Brummie BIR Chef posting his recipes on this forum is just the best!!!

i know you are interested in feedback so here goes lol:

Just a couple of questions - i haven't tried the bhuna recipe yet but its quite a popular dish in my household

1. i notice your bhuna recipe uses 20 pieces of chicken, does that mean its a double portion or do you just cut your chicken pieces very small?

2. I am surprised you don't use any tomato puree - its just that a lot of fresh tomatoes these days seem to lack much flavour

With regard your lamb keema with peas recipe:

3. Is this the same recipe you would use for keema naans ? (obviously omitting the peas

and finally with regard your tandoori king prawn recipe:

4. I really don't like using pastes as i doubt they were around in the 80s so what did they use back then?
I use a marinade using quite a lot of rajah tandoori massala powder and it gets top marks in our house   

It would be great if you could post recipes for a  Balti dish (unless theres one in your book of course)
and also for a restaurant style naan bread as you would cook in your tandoor at your restaurant.

Thank you once again for posting all theses bostin' recipes 

Best Regards
Mick

Hi Mick,

Thank you for purchasing the book, I hope you will enjoy cooking the recipes. There is no balti recipe in the book but I will post one and a naan bread recipe on CR0 soon.

1. What do you mean by double portions? I use medium sized chicken pieces.

2. I do use tomato puree in other dishes but I did not in this particular one as I like to use fresh tomatoes. However you can use tomato puree if you wish.

3. No it is not the same recipe for lamb keema with peas as with keema naans, the keema that you use is a kebab mix.

4.We used powder to make the pastes but many of the main pastes were also available.


I hope this has answered your questions, please feel free to ask any further questions.

Abdul

[mickdabass]

Hi Abdul
Thanks for the speedy reply
What I meant by a "double portion" is that its a meal for two people as opposed to a single portion - a meal for one. I dont think Ive ever had a curry with 20 pieces of chicken in it. Please dont think Im being pedantic; I was just a little bit unsure.
Its interesting to know that some pastes were around in the 80s - perhaps I should consider using them now
Im looking forward to recieving your book. Im fresh out of base so I plan on giving yours a go later in the week followed by the chicken sagwalla and bhuna. I will follow the recipes to the letter and report back later. I usually have to make "regional allowances" for most recipes but i guess i wont need to with your recipes!!!
I look forward greatly to your balti and naan recipes
Regards
Mick