Topic: ?The BIR style wagon?

[curryhell]

Abdul, as soon as i have some room in the freezer i will definitely be trying your base as it's low on oil which by coincidence so is my local BIR's.  I will definitely be trying your madras along with the ceylon which is a curry i have not tried before.  Thanks for the postings and sharing your knowledge my friend

[JerryM]

additional insights or definitive BIR recipes

i live in hope that any book 2 could target these topics. Abdul is clearly a genuine star man and shares our collective passion. the commercial world must weigh heavy though on anyone in the trade. i feel pointers in the right direction are the best that can be realistically hoped for. even knowing the dead ends "what not to do" is equally important.

the other incompatibility - is easy cooking at home. i still love my local restaurant and local TA much less now for taste and more and more just for a rest (time and effort needed for BIR is huge for the home cook). how many of us cook in the garage or shed.

ps on madras - this varies widely across BIR land. it's no surprise matching our own personal expectation with recipe will be near impossible. chewtikka's pointer is key to them all - it's a hot fry dish.

[Panpot]

Thanks for the links chewytikka, especially the video. Its amazing what you miss when you stay away from the site for a few months. I will have look at others you have posted now.

Looking forward to more recipes from Abdul so I can use up his kit over the coming months as it will take that long with my Ashoka kit also up to date I have around 45 portions of base in the freezer for the wife and I. when the curry thing takes you it really does .PP

[abdulmohed2002]

Tandoori King Prawn

Ingredients

King Prawn  700 grams
Mustard oil  6 tsp
Garlic ginger mix  (40/60) 1 tbsp
Lemon juice  half tbsp
Chilli paste  1 tbsp (optional)
Salt  half tsp (according to taste)
Dry coriander leaves  1 tbsp
Mint sauce  1 tbsp
Kashmiri masala curry paste  half tbsp
Tikka paste  1 tbsp
Tandoori paste  1 tbsp
Yoghurt  1 tbsp
Red food colour   a touch

Method

1.   Wash the king prawn and put aside
2.   In a bowl add all the above ingredients together and mix together into a paste.



3.   Add the king prawn and mix well.



4.   Marinate for 24 hours
5.   Then stack the king prawn onto bamboo skewers and grill.

BEFORE



AFTER

Turning into a Tandoori King Prawn Masala

Ingredients

Oil   5 to 6 tbsp
2 onion  chopped
garlic ginger mix  (40/60)  1 tbsp
Salt  1 tsp (according to taste)
Tandoori paste 1 tsp
Kashmiri masala paste  half tsp
Tomato puree  1 and half tsp
Single cream  2 and half tsp
Yoghurt  1 and half tsp
8 Spice  1 and half tbsp

Garnish
Coriander
Slice of lemon
Lettuce

Method
1.   In a cooking pot pour the oil, garlic ginger mix , salt and cook until golden.
2.   Add 1 cup of water to dilute the onions and cook for 4 to 5 minutes.
3.   Add tandoori paste, kashimiri masala paste, tomato puree, single cream, yoghurt, 8 Spice and cook for 2 to 3 minutes.
4.   Add the king prawn, stir well and cook for 2 to 3 minutes.
5.   After stirring well add half a pint of water and cook for 10 minutes (stirring occasionally) and simmer for 4 to 5 minutes.

6.   Garnish with coriander

This is for prawn lovers  ;D.
Hope you all enjoy it

[chewytikka]

Hi Abdul
I'll be with everybody on cr0 in thanking you for all your effort
in producing and posting your recipes.
Just one point, posting new recipes on this same thread makes them difficult
to find, for instance I completely missed your Chicken Saagwala dish.

Some recipes become hidden and probably lost in posts with an obscure title.

I think its easier for members to find and tryout, if a recipe is posted in the right place, especially if its a new member or a member has been away on holiday etc...
They will definitely struggle to find what's been going on.
Hope this makes sense...

cheers Chewy

[moonster]

I agree Chewy.

Abdul has been very kind in posting his recipes. I for one look forward to his weekly recipe posts.

I dont think Abdul can do anything about it now, but if Admin could break down his recipes and put them in the relevant places, it would be a massive help to regular users and also to the new ones on the BIR bandwagon trail;D

alan ;D

[Stephen Lindsay]

I received my copy of Abdul's book about a week ago and I look forward to trying his recipes this weekend - starting with the Madras!

[abdulmohed2002]

Hi,

Thank you for your suggestions, I will try and post the previous recipes onto the relevant sections. I will also do the same for the future recipes I post.  ;D

Thank you,

Abdul

[Peripatetic Phil]

Hi,

Thank you for your suggestions, I will try and post the previous recipes onto the relevant sections. I will also do the same for the future recipes I post.  ;D

Thank you,

Abdul

I would like to write in support of Abdul's approach of creating a single thread devoted to his recipes.  We are, unfortunately, restricted by the forum software, and there is no way of which I am aware for a single message to appear in multiple threads (although the underlying database-driven architecture would almost certainly make that approach possible), so an initial post can either appear in a category/sub-category thread (e.g., BIR Recipes - Main Dishes / Madras) or in a threaded dedicated solely to recipes by one authority (be that authority an individual, such as Abdul Mohed, or a restaurant, such as the Ashoka).  Once a recipe has been "announced", as it were, in a dedicated thread such as the present one, it is then very easy for the author to clone the recipe to the relevant category/sub-category thread, ideally after waiting for queries on the new recipe to arrive so that he can identify any apparent error(s) in the message and correct it/them in the category/sub-category copy.

An alternative, and equally viable, approach would be for Abdul to simply announce his latest recipe in this thread, but the announcement would contain only the name of the recipe and a link to its actual location in the category/sub-category hierarchy.  With the benefit of hindsight, that might have been a better way to proceed, but I think that for consistency it is better if Abdul continues to first publish his recipes here (in this thread) and then, later, copies them to the relevant category/sub-category thread after he has had a chance to review questions and perhaps adjust the recipe accordingly.

** Phil.

[Panpot]

Nice one Phil, makes sense to me.