Hi,

Just sharing a few website links that you may have come across
but could be useful to others. Anyone who wishes to add links
would be appreciated..

http://tumyumtreats.blogspot.com/2008/01/indian-blogs.html
(many links off this blog)

http://cbm-mick.blogspot.com/

http://rinasfood.blogspot.com/

http://www.deshicookingrecipes.com/

http://www.cook4one.co.uk/c2/index.html

http://www.curryfrenzy.com/curry/html/curry-recipes.asp
(this website sells kits but always worth a look)

http://www.vahrehvah.com/

http://propereatingbetterliving.blogspot.com/2009/10/indian-take-away-chicken-madras.html

http://www.travelpod.com/travel-photo/kirby/2/1231144320/itxs-beginning-to-look-like-a-tandoor.jpg/tpod.html
(anyone thinking of building a home tandoor)

http://www.tandoorimagazine.com/

http://thecookscottage.typepad.com/
(came across this recently not had chance to read all the site but looks intresting)

http://www.mamtaskitchen.com/recipe_search.php



Cheers..

Hi all,

Has anyone bought this ebook Cooking Curry - The Indian Restaurant Way
by Henry S Porter off amazon, I'm just thinking of buying the download
but would like to see if anybody has ordered it.

Cheers.

Hi all

Just a quick question about what brands of vegetable oil people on here are using when cooking. I use Pride vegetable oil but off the top of my head I've seen takeaways use Olympus vegetable oil also KTC, i feel these brands are better for Indian cooking and I'd just like to know what other people's take on this is.

Cheers...

I've tried quite a few different Chicken Tikka Recipes over the year's from the inedible to the good but i aways found myself questioning the recipe normally because of the over powering taste(as in harshness)of the spice or that unwanted vinegar taste from paste. This is for me the best chicken I've made and that has the right balance of taste. I got a list of ingredients off someone at a place where i eat and i have improvised the amounts and added the lemon dressing and water to thin the mix out feel i have found what I've been trying to achieve. He did say for the garam massala they do there own but i used the packet garam massala by east end. Please if you try this recipe for the first time can you try to follow the amounts as I've written. Just because I'd like to here what people on here think....


                     Chicken Tikka

600gram Chicken Breast Large Chunks
3 Tablespoon of Lemon Dressing(I use Pride Lemon Dressing)
3 Tablespoon or 2 Heaped Tablespoon yogurt(Greek from asian supermarket)
3 Tablespoon of Vegetable Oil (I use Pride Vegetable Oil)
1 Teaspoon(or just under) of Garlic/Ginger Paste(50/50 Fresh Garlic & Ginger Blended)
1 Teaspoon of Mint(Colman?s)
1 Teaspoon of Garam Massala
1/2 Teaspoon of Chili Powder
1/2 Teaspoon of Salt
1/2 Teaspoon of Turmeric
3 Fresh Chilli's Chopped Fine & De-seeded(Small Green Chilli's)
2 or 3 Tablespoon of Water(Just to thin the mix out)



Mix the 2 Tablespoons of Lemon Dressing to the Chicken half an hour before adding to the rest of the mix. In a mixing bowl mix the rest of the ingredients together and give a good stir then add the chicken to the to the mix. Leave covered in the fridge and the mix will be ready to use 5 hours later right up to 24 hours. I grilled this under an electric grill on full, turning each side as needed.

This Chicken Karahi is a recipe I?ve made quite a few times when done right this is up there with the best it has the depth that I?ve been searching for in a homemade karahi and has that home-style taste. I?d say the browning of the onions is the most important stage of this recipe to get right . Also the semi grinding of the cumin seeds does make a difference. Also you could skip the chicken part and add Chicken tikka at the end if your cooking times match(I recommend my chicken tikka recipe).


Chicken Karahi

600grams of Chicken Breast cubed
1/3 Cup Vegetable Oil(I use Pride Vegetable Oil)
200gram of Onions(100g chopped fine & 100g cut into 1 inch square pieces)
1 Small Green pepper(deseeded  and cut into 1 inch square pieces)
1 Tablespoon of Garlic/Ginger Paste(50/50 fresh galic&ginger blended)
4 Medium Tomatoes(quartered) 
1/2 Teaspoon of Chilli Powder
1 Teaspoon of  salt
2 Small Green Chillies(1 Chopped fine,1 whole)
1.5 Teaspoon of Cumin Seeds(semi grinded with mortar & pestle)
1/2 Teaspoon Turmeric
1 Cup of Water
1 Teaspoon of Fresh Ground Black Pepper
3/4 Teaspoon of garam massala 
1 Teaspoon of Fenugreek/Methi Leaves
julienne of ginger(to taste)
3 or 4 Tablespoon of Fresh Coriander Leaves (Chopped Fine)



Cooking times may vary?.

Heat the oil in a non-stick 30? + wok style pan and fry the chicken until is semi cooked(takes about 7 to 8 mins.

Remove the chicken from the oil and set a side

Now with the pan on medium add 100g of 1? cut onions stir for 2 minutes then add the peppers keep stirring until the onions are brown but not burnt this can take 10 minutes plus so don?t think stop frying the onions to soon, after about 7-8 minutes into cooking the onions add the other 100g of finely chopped onions turn the heat up to full.

When the onions are done turn down to medium then add the fresh green chilli?s stir for
1 minute now add the garlic/ginger paste and the ground cumin stir for 1 further minute then add the tomatoes, turmeric and salt.

Turn the heat up to full and stir for 2 minutes
 
Turn down the heat to medium & add the water and the chicken and stir in well

Turn the heat up and cook further, keep stirring until the consistency suits what you are looking for (takes about 10-20 minutes).

Now add the julienne of ginger, black pepper, garam massala and fenugreek and stir well cook for 15 minutes on a low heat.

Stir in the fresh coriander just before serving.

Cooking times may vary

Shama Balti Restaurant in Huddersfield one of the best places i've been for consistency and value for money. Recommend there Balti Chicken Tikka Massala at Vindaloo strength

http://www.shamabalti.co.uk

Kebabish Original on Cheetham Hill Road Manchester, would recommend there Desi Style Chicken Karahi one of the if not the best curry I've ever eaten.

http://www.kebabishoriginal-ch.co.uk/

Saajan on Wilmslow Road Rusholme, which i've got to say is the best chicken Kebab i've ever eaten i've never tried anything else on there menu even though i aways go there with the intention to try there chicken karahi but always feel i'd be missing out on the chicken kebab i'd say this is the best place on the Rusholme stretch and definitely one of the busiest. Saajan is more of a cafe than a restaurant but don't let that put you off

http://www.saajanhalal.co.uk/index.html

Hi everyone,

I've got to say what a website I've been member of Cr0 for about while and tried a few recipe's off here. Curry is my favourite food and like most people on here I've been trying to make the perfect BIR curry for years. I first started making my own curry was about 10 years ago with not too much success with Pat Chapman's Balti Bible ( Hard to trace ingredient's and knowhere near the taste i wanted)  then about 6 year ago i got my hand's on a copy of The Curry Secret by Kris Dhillon the making of a base first produced the best results i'd had in a while but still lacked what i was looking for, so for a few years i stopped making curries at home and when i needed my curry fix i'd eat out, until earlier this year when i found this website which kickstarted my curry making. thanks to all who have posted their recipes and ideas.