Topic: ?The BIR style wagon?

[976bar]

Tandoori King Prawn

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

I have to say Abdul, this looks absolutely delightful. Thank you for posting this recipe

[Panpot]

Abdul, I used your base last night again to make your Chicken Ceylon and also Chicken Madras. Personally I am new to Madras even although I have enjoyed BIR curry for over 40 years. My search to cook curry perfectly is as long. I would welcome your comment on the following. I made the madras with these additions, 1&1/2 tbs of garlic/ginger paste, and generous pinches of both coriander leaves and dried methi as the pastes fried before adding the base. Having been behind the scenes in Glasgow BIR I suspect it's how it would be done there and probably also has some bunjarra added too. I am delighted with your posts and look forward to more of them. PP

[Unclefrank]

Made the Tandoori King Prawns last night, absolutely beautiful, very nicely spiced and  they went down a treat.
Thanks Abdul.

[abdulmohed2002]

Lamb keema with peas

Ingredients

Lamb keema ? half kilo (boiled, drained and put aside)
Frozen/fresh peas  4 tbsp (defrost)
Finely chopped onions  3 tbsp
Capsicum  quarter finely chopped
Salt  quarter tsp (according to taste)
Garam masala  half tsp
Garlic and ginger mix  1 tbsp (heap)
8 spice  2 tsp
Chilli powder  1 tsp
Tomato puree 1 tsp
1 small tomato cut into four (optional)
Oil 3 to 4 tbsp
Gravy   half pint

Garnish
Coriander

Method

1.   In a pot, pour the oil and heat for 2 to 3 minutes.
2.   Then add the keema, peas, onions, capsicum, salt, garam masala, ginger garlic mix, 8 spice, chilli powder and tomato puree. Stir well and cook for 20 minutes over medium heat (stirring occasionally).



3.   Once it is nicely cooked, add half pint of gravy, small tomato and stir well over medium heat for 10 minutes.



4.   Once the keema has nicely cooked, garnish with coriander.


NOTE: The times are all according to my cooker at the restaurant so please bare in mind that your cooking time will vary.


Potato Bhajiya

Ingredients

3 red medium sized potatoes  sliced  (2mm thickness)
Salt  quarter tsp (according to taste)
8 spice  1 tsp
Tandoori powder 1 tsp
Gram flour 4 tbsp
Water
Oil (to deepfry)

Method

1.   In a bowl add the potatoes, salt, 8 spice, tandoori powder and mix well using your hand.
2.   Then add the gram flour and half cup of water. Mix well with your hand (add more water if needed) until it turns into a thick paste.
3.   Finally deep fry for 10 minutes over full heat (stirring occasionally) until it is nice and golden (they will float once they are ready).
4.   Goes nicely with a pint!  ;D

Hope you enjoy it!

[moonster]

Looks another quality recipe Abdul.

Thanks again

Alan ;D

[Unclefrank]

Cheers Abdul looking forward to making the Keema Peas recipe, been holding out for a while for your recipe.
Thanks.

[commis]

Hi
Thank you again for your posts, how in this holy month can talk food while fasting?
Regards

[PaulP]

Thanks Abdul for the keema peas recipe. I found it interesting that you boil then drain the lamb first. Is that to get rid of some excess fat?

Cheers,

Paul

[abdulmohed2002]

Thanks Abdul for the keema peas recipe. I found it interesting that you boil then drain the lamb first. Is that to get rid of some excess fat?

Cheers,

Paul

Hi Paul,

Your absolutely right, you boil the lamb and then drain to reduce excess fat.

Thank you,

Abdul

[976bar]

Hi Abdul,

Is there any chance of posting a Bhuna recipe please?