Hi guy's.

Hoping one of you can help an old friend in need.

I'm throwing a curry night at mine to celebrate my up and coming birthday and one of my guests have requested a 'Chicken Chom Chom'.  Now then, in my arrogance, I have assured him that he will get something that resembles his restaurant favourite but in truth, I have no idea what it is or have ever even heard of it?  Knowing my mates, it could be a wind up but just in case, have any of you fine people heard of the said "Chom Chom" or indeed, have a recipe.

Many thanks in advance,

Ray 

Guy's,

I'm looking for a 'good' Chicken Chaat recipe of restaurant quality (or thereabouts ).  I personally have never ordered it, so don't know what taste I'm looking for but I will order one in the next couple of day's.

There are three recipes posted on cr0 but one looks really over spiced for a single portion, one contains no 'chaat masala' (would have thought that to be integral?) and one contains Chicken tikka, which to my mind, would offer a different flavour to a traditional chaat?

Can any of you fine lads and lassies help out?

Thanks in advance,

Ray

Hi Fellas, hope one of you can help.

Just bought some Knorr chicken stock cubes for a Chinese recipe that I'm working on but when I've got them home, they don't tell me how much water to disolve them in.  I've never used them before, so have no idea.

I know Chicken Oxo's usually take about 190 - 200ml of water per cube but I don't know if it's the same for Knorr.

Can anyone help...URGENT.!

Ray

Hi chaps, can anyone help please.

I bought my little un an Ipod touch for Crimbo, as well as a lap top (lucky boy)  Unfortunately, his lap top didn't arrive until last week.

So, I downloaded itunes on my main pc, and created his itunes library.  Now his laptop has arrived, I've downloaded itunes to his laptop but, when I connect up the ipod, I get a message saying "This ipod is synced with another itunes library, do you want to erase this ipod and sync with this library"

Now, if I'm reading this correct, it will erase all the content that he currently has on his ipod, and transfer the data (which there isn't any) from this new itunes library to his ipod.  The trouble is, he has loads of apps on his ipod, some of which are purchased. 

How can I transfer the data from his ipod, to his new itunes library?

I don't really want to lose any of his apps, as a lot of them are to do with his vision (he is partially sighted)

Please help..!

Ray

Guy's,

I'm having a bit of a problem with my time and date on my PC.  No matter how many times that I set it, the next time I switch on my PC, the time is always wrong, and sometimes the date..!

Any thoughts please?

Ray

Good morning curry lovers, I hope you all got everything that you wanted

Unfortunately, I fell for the old "oh, let's not get each other anything this year, we'll just spend it on the kids" chestnut   Only to wake up to a stack of prezzies from my better half

Guess what I'll be doing tomorrow

I didn't get the new bike that I wanted but that's ok, I got kerplunk, operation, monopoly and a brand new Action man ;D

Have a great day everyone, and a curryliscious 2012

Ray

Ok chaps, as some of you may be aware, I'm not the most IT savvy. My problem is this; I am trying to create a Youtube account but after going through all of the registration it is coming back saying "there is an account already associated to this email address, have you forgotten your password?"

Now I know that my son has an account but surely I must be able to creat my own account using the same email address?

Anybody help?

Ray

Hi Guys,

Does any of you have a recipe for a tasty new starter?  I'm sorted with samosa, seekh kebabs, pakora onion bhaji and so on but I'm looking for something different.

Not too interested in veg based starters or sides such bhindi bhaji or bombay aloo but something different.  Preferably meat or chicken based, even paneer at a push and something that I can pick up with my fingers rather then eat with a fork.

Can anybody help?

Ray

Whilst checking out the ingredients for Bassar Curry masala, I came across Rajah mild Madras curry powder. I checked out the ingredients and all the usual suspects were in there, coriander, turmeric, mustard, Bengal gram, cumin, chilli, fenugreek, pepper, garlic, salt, fennel, poppy seeds and curry leaf.

I then spotted this ,



Ingredients:
Chilli, Cumin, Coriander, Turmeric, Paprika

Now, I've never seen this stocked on any of the Asian supermarket shelves, that I frequent.  This to me, is a very basic but still, a restaurant type masala.

Has anybody seen it, used it, and if so, what was the results?  Is it worth doing away with all the complicated spice blends, mine included, and buying a huge bag of this stuff?

Any thoughts guys?

Ray

Ok, here is my latest fad (that i will go absolutely over the top on and probably lose interest in less than a years time )

I am looking for an oldish Vepsa 125, px, gt, lml of about 10 - 15 yrs old.  Condition not too important but it needs to be a runner.  Basically, I'm going to buy an Haynes manual and strip it down and rebuild it.

My question, has any members embarked on a similar project, and what kind of money should I be expecting to lay out.

I'm not too sure as of yet, but I wouldn't mind relicating Stings Vespa from The Who, Film Quadrophenia



Boys and our toy's eh?  ;D

Ray

Due to a recent "debate" in another thread with regards to Garam Masala and this question from unclebuck (which I think was tongue in cheek?)

Quote from: Unclebuck on November 07, 2011, 07:38 AM
whats garam masala?

I asked myself the very same question and have done some research.  So for anybody wishing to experiment with Garam Masala's, there seems to be regional variancies.  Here a a few;

GARAM MASALA RECIPE

Ingredients:
 
3 tblsp grated Coconut (Nariyal)
1 tblsp Sesame seeds (Til)
2 tblsp Mustard seeds (Rai/Sarson)
1/4th tsp Saffron (Kesar) threads
1/4th cup green Pepper corns (Kalimirchi)
1/4th cup White Pepper corns
2/3rd cup Green bruised Cardamom (Elaichi) pods
3/4th cup Cumin Seed (Jeera)
1/4th cup ground Nutmeg (Jaiphal)

How to make garam masala:

Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for up to 3 months.
Make sure you always close the lid tightly after use.

GARAM MASALA-MAHARASTRA STYLE RECIPE

Ingredients:
 
4 dried whole Chili pods
2 tblsp Sesame seeds (Til)
11/2 tblsp Green Pepper corns
11/2 tblsp White Pepper corns
1/4th cup whole Cloves (Lavang)
3-4 Cinnamon (Tuj/Dalchini)
22 Black Cardamom pods (Elaichi)
2/3rd cup Cumin Seed (Jeera)
1/4th cup Coriander Seed (Dhania)
2 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)
1 tblsp Ground Nutmeg (Jaiphal)

How to make garam masala-maharastra style:

Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for upto 3 months.
Make sure you always close the lid tightly after use.

GARAM MASALA-BENGALI STYLE RECIPE

Ingredients:
 
3-4 dried whole Chili pods
3 tblsp Sesame seeds (Til)
2 tblsp Green Pepper corns
2 tblsp Black Pepper corns
2 tblsp White Pepper corns
1 tblsp whole Cloves (Lavang)
2-3 Cinnamon (Tuj/Dalchini)
20 green bruised Cardamom pods (Elaichi)
1/4th Cumin Seed (Jeera)
3/4th cup Coriander seeds (Dhania)
3 Bay Leaf (Tej Patta)
1 tsp ground Ginger (Adrak)

How to make garam masala-bengali style:

Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for upto 3 months.
Make sure you always close the lid tightly after use.

GARAM MASALA-PUNJABI STYLE RECIPE

Ingredients:
 
1/2cup Cumin Seed (Jeera)
2 tblsp Coriander seeds (Dhania)
4 sticks Cinnamon (Tuj/Dalchini)
10-12 bruised green Cardamom pods (Elaichi)
4-5 bruised black Cardamom pods (Elaichi)
10 Cloves (Lavang)
1/2 broken Nutmeg (Jaiphal)
3-4 blades of Mace (Javitri)
1 tblsp black Pepper corns (Kalimirchi)
4 whole Star anise (Dagad Phool)
5 Bay Leaf (Tej Patta)

How to make garam masala-punjabi style:

Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for up to 3 months.
Make sure you always close the lid tightly after use.

GARAM MASALA-UTTAR PRADESH STYLE RECIPE

Ingredients:
 
3 dried whole Chili Pods
2 tblsp Pomegranate seeds
1/8th tsp Saffron (Kesar) threads
5 cloves of Mace (Javitri)
2 tblsp Green Pepper corns
2 tbsp White Pepper corns
2 tblsp whole Cloves (Lavang)
1/3rd cup Cumin Seed (Jeera)
2/3rd cup Coriander seeds (Dhania)
1 tblsp Fennel seeds (Saunf)
2 Bay Leaf (Tej Patta)
1tblsp Ground Nutmeg (Jaiphal)
2 tblsp Black Pepper corns (Kalimirchi)

How to make garam masala-uttar pradesh style:

Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
When the spices give off the fragrance allow to cool slightly.
Then grind finely in an electric grinder.
If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
Store it in an airtight container for upto 3 months.
Make sure you always close the lid tightly after use.

This information was sourced here http://www.indianfoodforever.com/index.html

Enjoy,

Ray

Recipe provided by abdulmohed2002 - Moved here by Razor

On the bone Tandoori Chicken Curry

Ingredients

Oil   6 tbsp
2 onions   500g  chopped into small cubes
2 on the bone Chicken   2kg  cut into medium pieces (if off the bone then 2 and HALF kg)
HALF a Capsicum  chopped into small cubes
3 Green chillies  sliced
Shatkara Bangladeshi citrous macroptera  150g
Tin of plum tomatoes  200g
Garlic ginger  1 tbsp
Tomato puree paste  1 tbsp
Salt ? HALF tbsp
Tikka masala paste  1 tbsp
8 Spice  2 tbsp
Gravy  3 pints


Method

1.   Chicken  cut into medium pieces, wash thoroughly and set aside.
2.   Shatkara  defrost, wash and set aside (if fresh then wash and set aside).
3.   Tin of plum tomatoes  blend and also set aside.

4.   In a cooking pot add oil, garlic ginger, capsicum, onions and salt (according to taste). Cook over medium heat until golden (est. 15-20minutes).
5.   Then add 3 green chillies and stir for 1 minute. Then add Tikka masala paste, 8 Spice and stir well for 2-3 minutes.  Add tomato puree paste and again stir well for 2-3 minutes.  Add the blended plum tomatoes and cook for 2-3 minutes.
6.   Plunge the chicken into the cooking pot; squeeze the satkura (to rinse out as much water possible); and place into cooking pot. Stir well and cover the pot with a lid and over full heat, cook for 10 minutes stirring occasionally.
7.   Then turn to a slow heat and cook for 2 minutes.
8.   Add 3 pints of gravy and cook for 15-20 minutes stirring occasionally.
9.   Finally add a dash of coriander.



















For those who cannot find Shatkara in your local shop then please go to a bengali grocery shop, you will definitely be able to find it there.

TIP for buying a shatkara: when you pick one up in your hand, it will look big but it should feel quite light. That is a sign of a quality shatkara. OR you can buy it frozen.

Could you please let me know how it went and your opinion of this.

thank you,

abdul

Recipe provided by abdulmohed2002 - Moved here by Razor

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!

Recipe provided by abdulmohed2002 - moved here by Razor

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.

Recipe provided by abdulmohed2002 - moved here by Razor

Chicken Drumsticks

Ingredients

15 pieces of skinless chicken drumsticks
Olive oil  6 tbsp
Low fat yoghurt  4 tbsp
Tamarind sauce  2 tbsp
Mint sauce  1 tbsp
Tikka paste  1 tbsp
Tandoori paste 2 tbsp
Garlic and ginger mix   half tbsp
8 spice  2 and half tbsp
Salt  half tbsp
Kashmiri masala paste  half tbsp

Method
1.   Score the chicken drumsticks, wash and set aside.
2.   In a large bowl add the rest of the ingredients above and mix together until it turns into a paste.



3.   Add the chicken drumsticks and mix well into all the masalas and marinate for 24 hours.



4.   Finally cook in a grill or tandoor.




Hi everyone, hope you enjoy cooking something I made just over the weekend  wanted to share the recipe.

Recipe provided by abdulmohed2002 - Moved here by Razor

Pre cooked mixed vegetable

Ingredients

Mixed vegetable (500g)
1 red potato  peeled and cut into small cubes
Olive oil  6 tbsp
2 onions ? finely chopped
Garlic and ginger mix (40:60)
Salt  1 and half tsp (according to taste)
Chopped Tomatoes 200g
8 spice  2 and half tsp
Tomato puree  2 tsp

Garnish
Fresh Coriander




Methods

1.   In a cooking pot add the olive oil and heat for 1 to 2 minutes.
2.   Then add the onion, garlic ginger mix, salt and cook until golden.




3.   Add the chopped tomatoes and cook again for 2 to 3 minutes.



4.   Add 8 Spice, tomato puree and cook for 2 to 3 minutes.
5.   Then add 1 cup of water.
6.   Cook for 2 to 3 minutes to ensure the masalas are cooked well.
7.   Finally add the mixed vegetables and stir well.



8.   Cover the cooking pot with a lid and cook over medium heat for 15 minutes stirring occasionally. Then simmer for 10 minutes (est.). Check to ensure the vegetables are cooked. Bare in mind that the pre cooked mixed vegetable should be dry.
9.            Garnish with coriander




Now you can make a vegetable dish of your choice

OR

cool down (est. 90 minutes) and store (preferably use within 2 days) in a fridge (0-5 celcius).

Recipe provided by abdulmohed2002 - Moved here by Razor

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

Ok guys,

Prompted by a question asked by forum member Derek Dansak here https://curry-recipes.co.uk/curry/index.php?topic=6175.msg61647;topicseen#msg61647 I have tried to move most of Abdul's recipes into their relevant section, in the hope that other members will a) actually find the recipes and b) perhaps give them a try.

I hope Abdul doesn't take offence at me doing this, I just think that all of his efforts should be given the right platform to be viewed from and not be buried in a thread that some members my not feel inclined to 'trawl' through, in the hope that the dish they wish to make, is in there!

Best Intentions,

Ray

Recipe provided by abdulmohed2002 - moved here by Razor

Jeera Chicken Korai

Ingredients   

20 Pieces of pre cooked Chicken
Basic Tarka (p.1 and garlic ginger mix should be 60/40)
Whole Jeera  2 tbsp
Half capsicum  cut into 6 pieces
Half a small onion  cut into quarters
1 tomato cut into medium sized quarters
8 spice 1 and half tsp
Chilli powder  quarter tsp
Tomato puree  1 tsp
Gravy 1 ladle spoon and 1 pint

Garnish
Coriander
1 piece of sliced cucumber
1 piece of sliced tomato

Method

1.   In a frying pan make a basic tarka.
2.   Deep fry the onions and capsicum (50%) and add it to the tarka; cook for 2 to 3 minutes.
3.   Add the whole jeera and chicken; cook for 2 to 3 minutes.
4.   Add 8 spice, tomato puree, chilli powder and 1 ladle spoon of gravy; cook for 2 to 3 minutes to ensure the masala is nicely cooked. There should not be any raw smell of the masalas.
5.   Finally add the 1 pint of gravy and cook for 5 to 6 minutes until it is nicely done.
6.   Garnish with coriander, tomato and cucumber.

Recipe provided by adbulmohed2002 - moved here by Razor

Dynamite Hot Chicken/Lamb

Ingredients

20 medium pieces of chicken/lamb
Oil  2 tbsp
Very finely chopped onion  1 chef spoon
Garlic Ginger mix  1 tbsp
Salt a touch (according to taste)
Red chilli seeds  1 tbsp
Blended green chilli  1 tbsp
Black pepper  1 tbsp
8 Spice  1 tbsp
Tomato puree 1 tsp
Gravy 1 ladle spoon and 1 pint

Garnish
Coriander

Method

1.   In a frying pan add oil, onion, garlic ginger, salt and blended green chilli; cook for 2 to 3 minutes.
2.   Add the chicken/lamb and stir well for 2 to 3 minutes.
3.   Add 8 spice, tomato puree, red chilli seeds, black pepper and 1 ladle spoon of gravy; stir for 3 to 4 minutes to make sure the masala is nicely cooked. (there should not be any raw smell of the masalas).
4.   Finally add 1 pint of gravy and cook for 5 to 6 minutes; once it is cooked there should be a nice and thick sauce.
5.   Garnish with coriander.





NOTE: THIS IS AN EXTREMELY HOT DISH. IF YOU CANNOT CONSUME HOT CURRIES SUCH AS VINDALOO AND PHALL, PLEASE DO NOT TRY THIS.