Hi
Anyone got a recipe for ghobi bhaji?? I just love them
Cheers

Hi

Just bought these food containers for my spices whilst I'm preparing a meal. They cost 2 half quid (2.50 GBP) at ASDA Direct
I have attached a  couple pics and a link

http://direct.asda.com/ASDA-Mini-Containers-with-Tray/001434399,default,pd.html

FS

Hi guys

I must confess that I found this recipe on the net

tbs = tablespoon; tsp = teaspoon

Ingredients

2 tbs oil
50g onion
1 tsp ginger (grated)*
1 tsp garlic (crushed)*
1 tsp green chilli (chopped)
1 tbs tomato puree
half tsp chilli powder
half tsp coriander powder
half tsp amchoor (mango) powder
quarter tsp turmeric
quarter tsp garam masala
quarter tsp ginger powder
quarter tsp salt
eighth tsp cumin powder
300ml base sauce
1 portion precooked chicken


* the ginger and garlic to be mixed together with a bit of oil to form a paste

Cooking Instructions

1. Heat oil in a wok/heavy pan and fry the onion, stirring regularly, for 2 min
2. Add the ginger and garlic paste, green chilli and cook, stirring, for 30 secs
3. Add the chilli powder, coriander, amchoor, turmeric, garam masala, cumin and ginger powder and stir for 1 min (adding base sauce to prevent drying out)
4. Add the tomato puree and chef spoon of base sauce stirring for 1 min (add more base sauce if required)
5. Add chicken, salt and chef spoon base sauce and cook for 3 min adding more base sauce to get desired consistency.

Being a bit of a chilli freak I never expected it to be hot as the 1 green chilli was to be de-seeded, which I didn't do. But as for the rest I stuck to the recipe. I used Kashmiri chilli powder. Also during the final stage of cooking I added 3 tbs of chick peas which I had in the fridge. I garnished it with fresh tomatoes as I didn't have any fresh coriander. I found this to be a medium dish, but a pleasant one also. Nice and tasty

Why not give it a try?

Have been looking at these 'click & locks' for a while as they are airtight and ideal for my collection of powders.

However, I have noticed that their capacity is stated in mls and not grams.

I usually by powders in 50, 100, 200 and 400g.

The question I ask does anyone know the part numbers of these containers so I could buy some, please?

cheers

Hi guys
Does anyone have a recipe for the above, please.
All I can tell you from the local menu is it's "lamb chops marinated in a a selected mixture of spices and stewed in a special sauce" That's as much as I know about it.
Would appreciate any help. Serving for one person. Just an afterthought could the curry base be used as the "special sauce"??
Cheers

Hi guys
came across this if anyone is interested. Not quite sure how it works? Does it need fuel? Missing handles may be a bummer. Anyway, here's the link

http://www.theasiancookshop.co.uk/the-tandoori-pot-vat-inc-1052-p.asp

Well, finally got round to making my first base sauce using CA's recipe. 

The only alterations were:
1. My tomatoes were slightly over CA's 175g
2. Slightly over with the carrot
3. Used 4 large onions, which was the nearest to the recipe weight
4. Green pepper just +/-

I left out the coriander. Simply because I had non

Used CA's spice mix

I got 6 x 300ml which I put 2 x 300ml in containers and 4 food freezer bags which I first chilled then stored in the freezer.

Hard to say what it tasted like because never tasted one before. To me it looked like a rather thick like soup and wasn't sure if I should have added a bit more water to thin it. But decided against it in the end. 

I have (hopefully) posted pics

The first is at the cooking stage using a 6ltr pot
Second, bagged up ready to be chilled and frozen

Not sure whether this is the correct thread, but have any of you guys come across these, or indeed own one? Would like to know your opinions of them?

Have packet of pre-cooked chicken and want to have that authentic red colour of BIR's
the question is: do i use the red colouring on the pre-cooked and put it back in freezer? Do i spread it by hand? Or can i just pour it in the bag and shake to try and distribute?
Following on from that i presume i would them marinade it using a tikka recipe, am i right?
failsafe

Hiya Guys
This maybe a big ask but could anyone supply me with ans essential ist of spices/herbs i would need for most of the curry's posted on here, please??

I tend to go out and buy anything I see, even though i wouldn't know whether i actually need them.

cheers
failsafe

Hi

Under the present set up in this category it's dreadfully hit and miss with many members having to trawl through many pages, that I believe, is unstructured, haphazard and  time consuming to the point that it  'puts them off'  or is likely to be largely ignored because they can't be identified with where they live.

My suggestion, I hope, is fairly simplistic. Under the above heading i think you should have a highlight link to the  UK , which would be broken down, in the first instance, to England, Ireland, Scotland & Wales; then into counties, for example, England; North West which could include sub-areas such as Wigan, Manchester, Bolton etc. Members could then click on a link nearest to their home. Of course the same would apply to other counties such as the Midlands [Birmingham e.g]; Yorkshire [Leeds e.g]; [Wales; Cardiff, Swansea etc]. Scotland; [Glasgow, Edinburgh etc]; Ireland, both North & South [e.g Belfast & Dublin etc]

This would not deflect from 'Regional Dishes' which is covered elsewhere on the the forum.

What it would do, however, is to narrow down the [IRR] into a manageable format, more succinct, more relevant to members in their locale with just a highlight-click. This is how i would imagine it to look, following your consideration, members consultation & feedback:

Indian Restaurant Reviews:
England: North West, North East, Midlands, Oxford, Kent, Somerset, and so on, London (and it's boroughs).
Ireland, North; Belfast, and others
Ireland, South; Dublin [Although this is a seperate country altogether mant people travel there and many CC memebrs are active on the forum. Whether you wish to include Eire is up to you].
Scotland: Glasgow, Edinburgh, Firth and so on
Wales: Cardiff, Swansea etc. 

The same can be applied to adding different IRR for other countries, for example, Australia and it's cities using the same format as above.

On a final point on IRR you could suggest that members who visit the restaurant that they 'give their own star ratings' - this is just an afterthought.
Any comments, guys??
failsafe

Hiya all
cooking for one on electric ceramic hob. first question is what size pot should i buy for just the curry base, is it in cm or pints? secondly, is aluminum pot OK for ceramic hob?
cheers
failsafe

Hiya all
I'm a newbie so i apologise beforehand for this naive question.
but living on my own can anyone tell me what the ingredients are for a sauce base for me that would make about 6 portions that i can freeze, please?
thanks in anticipation
failsafe

Hi all
just joined and i'm a complete novice

i have heard of garlic & ginger paste, but i only have powder forms of these. So the qustion is: how do i make it just using what i have [i also have difficulty with any hand pressure, might be needed if talking of mortar & pestle, since i have arthritis]. Can the two powders be combined? And in what quatities? And is oil or some other substitute used to make the paste?

Sorry to all if it's long winded