Topic: ?The BIR style wagon?

[Les]

For example, where your spice mix calls for 100g of Mild Madras curry powder, I had only used 4 tsp!  Instead of 100g of Ground Coriander I had used 4 tsp; instead of 50g Garam Masala I had used 2 tsp.....etc, etc!!

Your Mix Spice proportions are correct, So don't know where you went wrong,
 try adding more mix powder to the final dish

[natterjak]

Hi Abdul, I have a few more questions....

In your base gravy recipe you include "4 large onions".  Am I right in thinking these should be what we call "spanish" onions, ie. large and mild onions?  They taste quite different to smaller "english" onions so I wanted to check what you usually use, especially as they are only boiled for 30 mins.  Will using smaller english onions spoil the flavour of the gravy at all?

Also when you mention 1 tsp or 1tbs measurement of spices, is that a level spoonful or heaped?  It makes quite a difference to the amount.  I think I asked this question before but it's easy to miss posts in this fast moving thread.

Last, what colour capsicum do you recommend for the base gravy recipe?  They have different flavours so I wonder whether you think green, yellow or red works best?  Thanks

[natterjak]

Today I make Abdul's base sauce, pre-cooked chicken and Madras curry recipe.  Here are my thoughts and questions:  http://www.curry-recipes.co.uk/curry/index.php?topic=6214.msg61874#top 

Would appreciate comments from anyone.

[alarmist10]

Hotstuff09 and Natterjack

Thanks for pointing this out.  You are both absolutely correct, of course.  I finally realised this myself at about 10.30 p.m. last night as I reviewed in my mind what I had posted earlier!  All of which (a) left me feeling even more stupid than before, and (b) wondering where I'd gone wrong!!

And then...relief!!  Along came natterjack's post on a separate thread about trying the same dish, experiencing the same problems/results, and pointing me to some questions that I might have considered but didn't.  If ever there was an advert for the efficacy of this site, this has to be it for me.
al. 

[abdulmohed2002]

Marinating a whole Tandoori Chicken

Ingredients

1 whole skinless chicken (3 to 4 lb)
Garlic paste  1 tbsp
Lemon juice  half tbsp
Chilli paste 1 tbsp
Salt 1and half tsp
Dry coriander leaves  1 tbsp
Dry methi leaves 1 tbsp
Tandoori powder 1 tbsp
Mint sauce 1 tbsp
8 Spice  1 and half tbsp
Tikka paste 1 tbsp
Tandoori paste 2 tbsp
Ketchup 1 tbsp
Kashmiri massala curry paste - half tbsp
Spanish extra virgin olive oil - 6 tbsp

Garnish
Salad of your choice

Method

Score the chicken to the bone & set to a side.

In a bowl, add all the above ingredients together & stir to make into a paste.
Then add the chicken & marinate for 24 hours.

After 24 hours, heat the oven for 15 minutes on full heat, then put the chicken on the oven tray & into the oven, turning the heat to medium. Check & turn the chicken every half an hour until it is cooked (Estimated time 90 minutes).

Garnish with a salad & sauce of your choice.




Took this out of the book (p. as Christmas is approaching 

[abdulmohed2002]

Abdul
Do you have a "Kachumber" recipe please, The one you use in your restaurant would be nice if you don't mind.

HS

Hi Hotstuff09,

No I do not have a 'Kachumber' recipe, just a normal salad.

Abdul

[Les]

Abdul
Do you have a "Kachumber" recipe please, The one you use in your restaurant would be nice if you don't mind.

HS

Hi Hotstuff09,

No I do not have a 'Kachumber' recipe, just a normal salad.

Abdul

Thanks Abdul,
No worries mate, It was worth a try

[abdulmohed2002]

Hi Abdul, I have a few more questions....

In your base gravy recipe you include "4 large onions".  Am I right in thinking these should be what we call "spanish" onions, ie. large and mild onions?  They taste quite different to smaller "english" onions so I wanted to check what you usually use, especially as they are only boiled for 30 mins.  Will using smaller english onions spoil the flavour of the gravy at all?

Also when you mention 1 tsp or 1tbs measurement of spices, is that a level spoonful or heaped?  It makes quite a difference to the amount.  I think I asked this question before but it's easy to miss posts in this fast moving thread.

Last, what colour capsicum do you recommend for the base gravy recipe?  They have different flavours so I wonder whether you think green, yellow or red works best?  Thanks

Hi Natterjak,

In my base gravy recipe I use 'english' onions and no using small english onions will not spoil the flavour of the gravy.
You can use any coloured capsicum but I normally use green.

Abdul

[natterjak]

Thanks for clearing those points up Abdul

[Unclefrank]

Abdul
Do you have a "Kachumber" recipe please, The one you use in your restaurant would be nice if you don't mind.

HS

Hi Hotstuff09,

Theres this one i have tried this and i think it very refreshing
Serves 4
0.5 red onion, finely diced
2 tomatoes, finely diced
4 inch piece of cucumber, finely diced
1 green chilli, deseeded and finely chopped
1 tbsp fresh coriander, finely chopped
0.5 tso chilli powder
juice of 1 lime

Just toss all the ingredients together except the lime juice,season with a little salt and stir in the lime juice.

No I do not have a 'Kachumber' recipe, just a normal salad.

Abdul

Thanks Abdul,
No worries mate, It was worth a try