Topic: ?The BIR style wagon?

[Razor]

Hi Abdul,

I would like to especially thank Razor for the time and effort he has put into seperating the dishes and I hope that he will continue as I will continue posting BIR recipes.

You're very welcome and I'm glad that I haven't offended you by moving them without your permission.

Ray

[abdulmohed2002]

Hi Abdul

Like everyone else, I have to express my undying thanks for sharing your recipes and techniques.  They reinforce on of my favourite messages - the simple things and ways are most often the best.
 
I've tried to go slowly through all the pages on this thread because a very simple question occurred to me.  I haven't seen the answer.......but there again I am old so I may have missed the information during a 'senior moment'!  And I don't want to end up making a mess of your recipe!!

Anyway, here's the question, and it relates to your Base Curry Sauce.  Is there really no need for further cooking after the initial 30 minutes (ish) to cook the vegetables and then blend the mixture?  I ask only because the Base recipes from Taz and Cory Ander, for example, seem to require a long time (1 hour plus) cooking/simmering.  Is this just because your recipe uses much less oil??

Hi Alarmist10,

The reason it does not take too long is because everything is finely chopped and there are lots of water. With regards to the amount of oil, it does not affect the timing. I like to keep the amount low as when you cook the tarka, and add gravy at a later stage (which already contains oil) the curry does not turn too oily and the taste is not spoiled.

Abdul

[abdulmohed2002]

Hi alarmist10

Appreciate your question is directed to Abdul and I am not trying to answer necessarily on his behalf - just giveing you what I know from experience of making Abduls base 3 times now.

Basically, large stock pot, everything chucked in and cold, give it a good stir. On hob, bring nearly to boil and turn down to get a good hot simmer going and start the time from this point for 30 minutes. Allow to cool sufficiently to blend and with the standard quantity of ingredients everything is more than soft and ready to blend. Have found I needed to add extra water though at this stage. Always seems to come out a little too thick for me.

In my opinion, this is a top base coupled with Abduls 8 spice mix, really turning out some cracking curries and not looking to change base or spice mix anytime soon now I have found this, really suits the taste I am personally after.

Thanks Abdul - get book 2 out

Hi Solarsplace,

Thank you very much for trying my base and mix, please do continue to use them for different dishes.

I am hoping to get volume 2 out by the end of 2012 as I still have volume 1 to sell.

Abdul

[abdulmohed2002]

Hi Abdul

Thanks for making the effort to post your recipes here and answering people's questions. I find it hard to understand why people would accuse you of "money making" given that you advertise webcam lessons at a very modest price of

[abdulmohed2002]

Abdul, now have your base made and am looking forward to trying your recipes with it.  Will most definitely be doing dynamite chicken again and spicing it up just a little ;D.  However there is one recipe which eludes the forum and i am sure many would appreciate if you are able to post your version when you have the time - south Indian garlic chicken.  I have very few favourite dishes but this is one that is becoming a distant fond memory  .  Thanks for your continuing contribution to this site.  Members feedback confirm how much people are enjoying your posts and the BIR tasting food produced from them 

Hi Curryhell,

When I have time I will look into the dish and let you know 

I look forward to receiving feedback from you 

Abdul

[loveitspicy]

Hi Abdul

Thanks for making the effort to post your recipes here and answering people's questions. I find it hard to understand why people would accuse you of "money making" given that you advertise webcam lessons at a very modest price of

[abdulmohed2002]

Chicken/Lamb Dhansak

Ingredients

Pre cooked chicken/lamb (300g)
8 Spice  1 tbsp
Gravy  1 and quarter pint
Water  quarter pint
Salt   a pinch
Lemon juice   1 tsp
Garlic ginger mix (60/40)
1 Medium sized onion  half finely chopped
1 cherry tomato  sliced
Oil (sunflower or oil of your choice)  2 tbsp
Boiled & smashed lentils  2 ladle spoons
Turmeric Powder
Tomato puree 1 tsp

Garnish
Fresh Coriander

Method

1.   To prepare the smashed lentils; boil with a sprinkle of turmeric (haldi) powder and set aside.

2.   Cut the chicken/lamb into small portions and set aside.

3.   In a cooking pot on the burner with slow heat, add the oil, garlic ginger mix, onion, tomato, salt (according to taste) and lemon juice, stirring well until the mixture turns golden.
4.   Add 8 Spice and tomato puree stirring well again. Pour quarter pint of gravy and stir well.
5.   Add the chicken/lamb & stir well. Add 2 ladle spoons of the boiled and smashed lentils and cook for 5 minutes.
6.   Finally pour 1 pint of gravy, quarter pint of water and cook for 15 minutes over high heat (stirring from time to time)
7.   Garnish with fresh coriander

[Unclefrank]

Hi Abdul just one question could you explain method 6 please, how much gravy are you using.

[Unclefrank]

Hi Abdul could you explain Method 6 please, how much gravy and water are you using.

[abdulmohed2002]

Chicken/lamb Biryani

Ingredients

Pre cooked basmati rice  (1 container)
Pre cooked chicken/lamb  (20 to 30 pieces cut into small portions)
Tarka p.1 (no ginger mix)
8 Spice  1 and half tsp
Tomato puree  quarter tsp
Gravy 2 tbsp


Garnish
Slices of tomato
Slice of cucumber
Coriander
(optional) any 1 tsp of chilli pickle

Method

(everything must be cooked under slow heat)

1.   In a pan make a nice and golden tarka.
2.   Add the chicken and stir well; 2 to 3 minutes.
3.   Add the 8 Spice, tomato puree and gravy; stir well ensuring the masala is cooked nicely.
4.   Add the rice and stir well until it is covered by the masala; there should not be any lumps of rice.
5.   Garnish with slice of lemon, tomato, cucumber and coriander.