found this recently.
Madras sauce video.
looks good

https://www.youtube.com/watch?v=CAyac8ufFNk

Anyone use Kodi ?

i have an Amazon Fire TV box which i have sideloaded Kodi onto.

got the usual stuff like IPTV stalker, Genesis, SALTS, Phoenix, etc.

looking for some other good repos/ addons that people use.

thanks

Noticed people using mustard oil in their curries and marinades.

I purchased a small bottle out of curiosity and I'm looking to use it.

At what stage is this used in a curry?

When do you use it in a marinade?

and finally, what are the taste benefits (if any)

any help greatly appreciated

Just started to pickle some onions.

bought some pickling onions along with Sarsons pre-spiced vinegar.

Topped and tailed onions, skinned them then soaked in brine for 24 hours, washed them clean then added to the jar with vinegar.

gotta wait 6 weeks for the end result though.

Anyone else here do pickling? Looking for some helpful tips.

cheers

nice n hot beef madras and chicken pakora lurking in the background.
apologies..David Bailey I am not

here's a couple of pics of some home grown chillies

not my own unfortunately, my parents grew these..Hungarian Wax variety I believe. (well so they told me, looks like some jalapenos have crept in there. lol)

first time growing chillies...good job methinks

Grown in sunny Glasgow..this is probably about 1/20th of the crop from a tiny wee greenhouse...rock on ma mum n dad

Ain't posted for a wee while so...here goes...

Chicken Tikka Madras (at least)

This was hotter than Kylie Minogue on stage

Base used - Glasgow (what else !!!)
Tikka - Blades variation

some lovely dried Kashmiri chillis. Seen these in the grocers and thought...mmmm


more of the same...different angle...feeling more like david fcukin bailey every day


boring, same sh!t..more dried chillies


the main event, unfortunately my david baileyness left me by this time


more of the same with some freshly home made chapattis


half eaten..mmmm


nearly done


almost there...


wiped out !!!!!

For those of you with a disposition for sweetness.....

rice krispie crunch bites
(recipe below pics)







INGREDIENTS
5 mars bars chopped into pieces
125g butter
2 tbsp golden syrup
200g rice krispies
225g milk chocolate

METHOD
Line a swiss roll tin with greaseproof paper
Melt mars bars, butter and syrup in a pot
Add rice krispies and stir well
Press mixture into lined tin
Leave to cool
Melt milk chocolate and pour evenly over mixture
Leave to set and cut into squares.....

enjoy

Anyone else totally FED UP with the constant bickering/baiting...

C'mon everybody...let's ALL pull in the one direction

Let's all come together and try our best to achieve good BIR fare

(just noticed that there are a couple of musical themes in the above....sorry...)

OK..what's the best non TA shop bought curry you've tried.

for instance..Asda chicken bhoona...Morrisons Tikka Masala..you get the drift

I've been buying Icelands Beef Madras (not the frozen variety. the one from the chiller cabinet in a pouch) and for only ?2 its brilliant. I usually add some methi,chilli flakes and coriander to make it more my taste but it really is not so bad without my additions.

nice pleasant taste, nice beef (hopefully beef), and at only 2 quid a pop, you can't go wrong really.

Right fellow curry freaks...what's yours ??

"fake" lamb in curry scandal

some TA's using cheaper cuts of beef cooked in a lamb stock to pass off as lamb in a curry..

http://www.dailyrecord.co.uk/news/scottish-news/1-3-curries-fake-restaurants-1754087

you really gotta laugh

spotted this on youtube.

one tasty looking curry

http://www.youtube.com/watch?v=tgfQYDqp4W8

yet another curry related website thingybob

http://www.pachakam.com/default.asp

click>cooking>recipes

Karahi Chicken Bhoona

Jiggy Majhus recipe (co-owner of Ashoka Group)

This is from her book..verbatim


INGREDIENTS

8 tbsp veg oil
1 tsp cumin seeds
1 large onion, finely chopped
1 large green pepper, sliced
1 heaped tbsp G/G paste
1 tsp salt
1 tsp red chilli powder
0.75 tsp turmeric powder
0.5 tsp curry powder
1 tsp tomato puree
1.5 fresh tomatoes, chopped
400g chicken breast, chopped into 2.5cm cubes
200ml warm water
pinch each of methi, fresh coriander and garam masala
1 fresh tomato, cut into wedges

METHOD

Heat the oil in a large pan (karahi)
Add the onion and cumin and fry gently until the onions are golden brown
Add the sliced pepper to the pan and cook until soft
Add the G/G paste, salt, red chilli powder, tomato puree and chopped tomatoes, stirring frequently
If you feel the mix is sticking to the pan, a touch of water can be added
Once the tomatoes have cooked down, add the chicken and stir into the mixture
Keep stirring for about 3 minutes
Add the warm water and stir
Reduce the heat until the chicken is cooked
Add the methi, coriander and garam masala
Stir and cook for a further 1-2 minutes
Stir in tomato wedges and serve

WHAT >>>>> NO BASE ?

any questions...Ask Jiggy

Cheers

Chicken Chaat - Scottish Sunday Mail
this is an extract from Jiggy Majhus book..serialised in the Sunday Mail
She is part owner of Ashoka Group

I cooked this tonight (for the first time) and found it at least as good..if not better...than my local T/A

INGREDIENTS
300g chicken wings
0.5 tsp salt
0.25 red chilli powder
0.5 tsp tandoori paste
1 tsp g/g paste
1.5 tbsp plain yoghurt
2 tbsp veg oil
1 tsp lemon juice
0.25 tsp turmeric powder
0.25 tsp garam masala

METHOD
Place all ingredients (apart from chicken) in a bowl and mix well
Add chicken and rub ingredients well into the meat
Leave to marinade for at least 4 hours

COOKING
Preheated oven at 200 degrees for approx 20 mins or until cooked. turning halfway through cooking.

The recipe above is for cooking 300g chicken
I cooked 900g and simply increased ingredients X 3
I added approx 1 tsp methi, a pinch of cumin seed and a pinch of fresh coriander
I cooked "Blade style" i.e. chicken was skewered and placed over a baking tray (suspended)
Then "flamed" over my hob to give nice charcoaled taste

Simple ingredients which we all have easily to hand
Great taste
Hope you try....and enjoy

my latest offering
a great wee spicy curry using Chewys excellent base combined with Abduls 8 spice mix.
If I had this served to me in my favourite restaurant then I'd be over the effin m00n
Madras hot....at least
I've made this consistently for the last 4 weeks or so.....just to prove to myself that it wasn't a fluke.
to be sure to be sure as they say.lol
recipe to follow......

great deals I spotted yesterday

10 Kg onions - ?1.50

1 Kg turmeric - 99p

Garden Fresh Exotics, Park Road, Glasgow

just around the corner from KRK in the West End

http://www.yelp.co.uk/biz/garden-fresh-exotics-glasgow-2

as the price of spices and meat have risen dramatically, expect your curry to do likewise
luckily enough I can make my own nearly as good:)

http://www.dailyrecord.co.uk/news/editors-choice/2012/04/08/curry-crisis-as-restaurant-bosses-forced-to-increase-menu-prices-86908-23817983/

found this beef curry

looking superb. found myself licking the screen...again

http://www.urbanrajah.com/how-to-make-Indian-curry/beef-curry-recipe

anyone tried Holy Cow Madras Spicy Mint sauce

http://www.chilefoundry.co.uk/2011/04/23/holy-cow-madras-spicy-mint/

I was thinking of adding this as part of my marinade for Tikka instead of yoghurt and mint
this has 55% yoghurt along with garlic,mint, habanero peppers, lemon juice.
twas a bargain at Aldi.....59p
so much so ...I bought 4 of the blighters
gotta be worth a bash