https://www.youtube.com/watch?v=S3RwiPjE44U

This is a handy method for making nice, flat poppadums;

https://www.youtube.com/watch?v=WpkovFLMObE

Real Indian Restaurant Garlic Chicken Tikka Curry

Anathema - Dreaming Light

Fellow Scousers; the legendary Anathema.

I'm just getting ready to put my leg of lamb on the spitroast of my barbie and I've had a brainwave. Anyone ever cooked a naan bread on the inside of the hood of the barbeque? Its pretty damn hot in there and I reckon it would work? If I had some naan dough I'd try it out. Might be an idea?

Christened me new pan today with a lamb balti (phall strength). Bootiful. CA's base and mix powder and dipuraja1's method (Pataks balti paste included).



Curry cooking in new aluminium pan...



Toilet roll in fridge, cold can of beer ready and here we go...

I found three aluminium pans, exactly the same as BIRs use, in my local Salvos. Bought one for eight bucks and I'm made up. I can finally clang away at it with my chef's spoon instead of the dull thud of my old wok. Thinking about it I should've bought all three. It's great what you can get from charity shops.  ;D

Here's my recipe for vegetable samosa...

3 Cups of cheap frozen veg
2 cloves of crushed garlic.
1 Onion finely chopped
1 tablespoon vegetable oil
2 teaspoon curry powder or your own spices according to taste
Salt, Pepper to taste.
100ml of vegetable stock.
Heat the oil in a frying pan, add the onion and garlic mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer until water has evaporated.
Take 3-4 sheets of filo pastry and cut into 4 long rectangles. Add a tablespoon of the mix onto the corner of one sheet and keep rolling to form a triangle. Deep fry in oil at 160 centigrade until golden brown. Drain and serve.

I've actually measured my recipe out at last, here it is...

Recipe for Onion Bhaji

Ingredients:

3 medium onions, finely sliced
1 tsp onion powder
1/2 tsp salt
2 tsp curry powder
pepper, to taste
3 tbspns chopped coriander leaf
3/4 cup of water (approx)
1 cup plain flour
1/2 tsp cumin seed

1. Combine all ingredients in bowl (except onions and water)
2. Slowly add water, mixing to form a stiff batter (see middle photo)
3. Add onions and mix
4. Leave to stand for 10 mins or so.
5. Deep fry at 160 centigrade until golden brown.


Sheek, chicken tikka and lamb tikka follow next weekend.

Right, I reckon Harshan Uncle is the best CD to play when you serve you vindaloo to people, it just reminds me of smokey rooms, flock wallpaper and way too many kingfishers. See what you think...

http://rapidshare.com/files/412303099/Mana_ho_tum.mp3

Made me favourite mixed kebab today, I didn't have any lamb for lamb tikka so I made extra sheeks.

I just made a butter chicken using CA's base and madras and Dipuraja's precooked chicken. It was the bee's knees, exactly as I remember my old takeaway being. It had the fragrance, taste and texture perfect. Result. Here are the additions I made to CA's madras recipe;

1/2 red pepper sliced very finely
1 tomato quartered
2 tspns extra hot chilli powder
1 chef's spoon of ghee

Start with ghee and 1 chef's spoon of oil (I use oil from my bhaji fryer)
Drop the pepper in when you fry the garlic
Add the tomato when you add the precooked chicken.

That's it, just follow the recipe. Turned out reet grand.

I was told, whilst engaging a waiter in semi inebriate banter in a restaurant in Wallasey, that most people who work in Indian restaurants are Bangladeshi and as a result a word in thei native tongue does wonders for service and presentation. Surprisingly I remembered this the next morning and used it on a good few occasions; every time I did I was greeted with a grin and something incomprehensible spoken back at me. I offer it now to the forum for general use.

"Ami lamb vindaloo chai (rhymes with tie)" It means, "I'd like a lamb vindaloo please". Obviously you can replace it with the curry of your choice.

Enhanced service is guaranteed (if the waiter is Bangladeshi).


Enjoy.

Bari at the Murad Balti is the bee's knees.
It's a takeaway place but if you are ever near Wallasey road in Liscard then get a meal, he is spot on. I've never had anything short of spot on from the bloke.

I'm almost there, it's about 90% right...

Chicken Naga - Hotter than the rectal gasses of the Lucifuge himself.

Pre-cooked chicken
3 1/2 ladles of warmed Taz's base gravy
2 tablespoons of oil (cheapest available)
1 tablespoon of finely chopped garlic
2 tablespoons of tomato paste
12 whole green finger chillies, stalks chopped off, or 6 nagas if you can get them
1 tablespoon of mix powder (Taz's is good)
3 teaspoons of hot chilli powder
1/4 teaspoon of asafoetida
1 teaspoon of dried fenugreek leaves
2 desertspoons of chocolate spread (Yes, chocolate spread!) (the stuff you get in a glass jar with a lid)
1 teaspoon MSG
2 tablespoons of chopped coriander.




Add the oil to your pan set at medium heat. Allow the oil to warm.

Add the chopped garlic. Keep stirring, scraping the pan and cook the garlic until it turns a very light brown in colour. Take from

heat.

Add the tomato paste. Chuck in the green finger chillies. Return to the heat and stir in with the edge of the chef's spoon. Keep

stirring until the oil goes reddish brown in colour.

Add the chilli powder and asafoetida, add the mix powder and fenugreek and stir around for 10 seconds, shaking the pan contents

about a bit.

Add a ladle of the base gravy and turn the heat up, keep stirring until it boils. Turn down heat to medium. Reduce until oil

separates.

Chuck in the pre-cooked chicken and chocolate spread. After about half a minute add the rest of the base gravy, ladles at a time to

keep the heat going.

When it is bubbling again add MSG.

Keep stirring!

After about 5 minutes add the finely chopped coriander. Leave to stand for a minute or two with a plate or lid over the pan, serve

garnished with coriander, on a bed of pilau rice and ideally with a keema naan and a few beers.

Well, we don't get the Friday night donner kebab here in Oz so I did a bit of digging and came up with something that is spot on and healthy too!
Have a go.



Donner Kebab

716 g Lamb mince
716 g Beef mince
179 g Breadcrumb
179 g Water
2 g Cumin powder
2 g Coriander powder
1.5 g ground black pepper
0.5 g Chili powder
20 g butter or margarine
24 g salt




Method:
Place meats into bowl, mice with fingers for 10 mins or so until a real mush. Now add the breadcrumbs and mix for a further 2 minutes. Leave to rehydrate the breadcrumbs for 10-15 minutes in the fridge. Pack into a tin or baking tray and cook in the centre of an oven for about 1  hour at gas mark 4, 177?C, 350 ?F or until the internal temperature reaches 74?C. Slice lengthways thinly. Serve in a kebab bread with salad, chili sauce and a wedge of lemon.

Results were perfect, with homemade chilli sauce and garlic sauce...

I've made restaurant style naan breads every time with this recipe. Without fail. It's a bit of a bind cooking them on the hob but they keep warm in the oven wrapped in tinfoil.

  500 grams maida flour (use a hard flour like the Italian 00 ?doppio zero?or any other pasta flour)
    *
      250ml milk
    *
      2 teaspoons dried yeast (or 15 grams of fresh)
    *
      1/2 teaspoon baking powder

    * 2 teaspoons of sugar
    *
      large pinch of salt
    *
      1 egg, beaten
    *
      2 tablespoons of oil or ghee (plus extra to brush on the cooked bread if liked)
    *
      200ml of thick, natural yoghurt

Sift the flour, baking powder, sugar and salt and make a well in the centre.  Warm the milk to blood temperature and mix half of it with the yeast and let it bubble and proof.  Beat the egg with the oil and yoghurt.  Dump the egg/yoghurt mix and the milk/yeast mix into the flour and stir until it forms a dough.  If the dough is dry, add more milk and knead until it is silky and smooth (about 5 minutes).  Put it into an oiled bowl, cover it with a damp cloth and leave it in a warm place until it doubles in size.  The original recipe said that this would take several hours but ? this being Australia ? mine was ready in about an hour (we are having a warm day, so your mileage may vary).  When it?s ready, punch it down, give it a quick knead and divvy it up into 10 portions.



Heat a frying pan (a lid is preferable but not required) over a low-medium heat.  Roll out your dough with plenty of flour until it is very thin (almost like a pancake) and put it directly into the warm, unoiled frying pan.  Cover and cook for a few minutes at a low heat.  Check to see that it isn?t burning.  The dough should have bubbles appearing in the top and the bottom should have deep golden spots across it.  Slide it around the pan so it cooks evenly.  When ready, flip it over and let the top cook until it, too, has deep golden spots.  You should aim for a dark gold to deep toast colour.  Try not to let it get black.  Keeping a lid on the pan will make the dough puff a little more but don?t stress over it ? this is a flatbread after all.

When it?s done, flip it out and start again.  If you want, brush the naan with ghee or oil.

TOP TIP:  For garlic naan, flavour the brushing oil rather than the dough ? the flavour is better and you won?t get the bitter flavour of burned garlic when you cook.