I am looking for some posts from a while ago on here, they were recipes submitted by a chap who I believe worked in a university as a chef and were all bulk meals to serve lots of people. I'm talking about a few years ago so may have been taken off in the change round, just hoping that I've just missed the post and they're still here.

I have offered to help my Sister out with the curries she's doing, her and her family are all veggies but lots of the guests are not so I'll be doing the meat versions along with kebabs and tandoori chicken etc. I intend to cook most of it the week before and freeze everything then on the day, heat and keep hot just before the intended feeding time, a bit like the Indian weddings do lol!
I thought of some mild curries, korma and butter chicken, pathia and jalfezi's (med) and madras and chennai (hot) and whilst I have cooked all these before as Indian family meals I was wondering if it would be best to do a whole batch of base sauce for each batch and do it like that? My biggest problem before making large amounts was doubling up with the spices, I could never adjust the spices reliably, 4 curries x 4   1 tsp amounts of coriander doesn't come out the same as 1 x 1 1 tsp coriander made in batch(ie 4 lots)

Can anyone help me with this please?

Just came across this and thought it may be of some interest, far too hot for me I think.

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

I've been a Member of this Group for quite a while and have been cooking curries for the same amount of time with various results. I tend to start off with a recipe and then somewhere along the line start to 'wing it' and stop measuring but keeping to the ingredients and at the end add what I think is needed if such is the case. A couple of questions I'd like to ask is 1. Do you stick religiously to a recipe to get perfect results or do as I do for a hit and miss affair that appears to be happening on a more regular basis? Don't get me wrong, people say that my curries are nice but I'm not always too happy myself. Another question I'd like to ask is when making a curry I usually add oil to a pan, add mustard seeds, curry leaves, onions which I slowly fry till quite soft and golden then add tinned tomatoes and slowly fry till  everything is soft and merged, but am finding that the sweet tomato taste is prevailing no matter how long I cook this mix ( I usually add 2-3 finely chopped onions and 400ml tin of tomatoes) I usually finish up putting in lemon juice or tamarind to take the sweetness away. Can anyone tell me where I'm going wrong please I sometimes finish with base sauce, sometimes not.

Just came across a couple of old videos in my 'collection' Anyone else still have the two videos 1993 Balti Kitchen, revealing the secret techniques of Indian Restaurant cuisine and 1994 Revealing more secret techniques of Indian Restaurant cuisine.
How far we have all come with the 'outing' of all the present day chefs who decided to reveal all during the lock-down. I must take a look at these videos once more and compare them to the present day selection and compare.

Not sure if anyone else who used to eat at this restaurant has seen this update about the re-opening of their business, although by the sound of it, things are not too hopeful. It's been claimed that this was the original balti restaurant so it would be a sad loss to see it go, especially those who like us have been going since the late seventies.

Good Afternoon to all our customers,
Recently we have had many enquiries about bookings and a future opening date. We would like to let you all know as it stands we have no set date of re-opening. We are still in process of working through plans for the future of the business. Any announcements will be made through this page for you all. We want to thank everyone for the support and lovely messages we have received recently. Unfortunately we are unable to respond to everyone but we will try our best to get back to you all.
Management at Adil's

Does anyone have a recipe for this sauce (or similar) We have completely run out and shop closed due to alterations and lockdown. It's the red sauce that goes with kebabs, chicken tikka and have looked high and low on these pages for a recipe but might just have missed it. Thanks in anticipation

I was just looking down the restaurants that have been recommended and was amazed how far these went back, some were 2008 and wondered how many of these are still trading in 2020, I doubt if many are.  It appears that my old favourite that we have been using since the early 1980s, Adils in Sparkhill, Birmingham is no longer open since the lockdown, neither are many more from the Balti triangle, which used to be the central hub of Indian restaurants. So sad!

It's with some regret that I notice that our favourite balti restaurant Adil's in Birmingham is still closed and a sign on their page says 'Business closed until further notice' This comes at a time when I see other curry houses all opening up so has anyone got any information to why it's still closed?

Flicking through the Indian cooking videos on Youtube I came upon another restaurant chef posting his videos and I was quite impressed with the recipes, probably on par with the other two excellent chefs taking a break, British Ian and Latif, his name is  Fusion inspired so take  look I'll be interested what you think

I cooked this recipe from Youtube by Latifs Inspired  last week as this is what I always order when we go for a curry.
I doubled up the quantities so using 10 green chillies (we like it hot) and being careful not to completely double the chilli powder, I used chicken drumsticks and thighs, taking off the skin first. The base I used was his too.

The result was a definite thumbs up from my husband who has declared it his favourite and was even better when left overnight and eaten the following day. I think this chap is doing a great job  by showing us the inside of an actual restaurant and sharing his knowledge with the rest of us. Has anyone else tried his  recipes yet?

https://www.youtube.com/watch?v=sEPEB8IOlBs

I made this curry last night  and it was lovely, really spicey. It's from Rick Stein's book 'India'
I made a couple of changes and have put a * and my alternative. I also added chillies as we like it quite hot
Try it, it's worth it.

CHICKEN CHETTINAD
.
SERVES 4
For the spice blend
1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp Kashmiri chilli powder

For the chicken
50ml vegetable oil
1 tsp fennel seeds
5cm piece cinnamon bark  *(I USED 2)
1 tbsp very roughly chopped dagarful or an extra 3cm piece cinnamon stick * (I didn't put this in)
150g shallots, diced  *(I USED 2 FINELY CHOPPED ONIIONS) instead

Handful of curry leaves
700g skinless boneless chicken thighs, cut into 5cm pieces
20g/4 cloves garlic, finely crushed
20g/4cm ginger, finely grated
1 tsp sugar
1 tsp salt
100ml water *(I USED A MADRAS BASE SAUCE)
* 6 GREEN CHILLIES

Boiled basmati rice to serve

RECIPE NOTE
If using dagarful, sort through it and remove and discard any pieces of bark first.

Method
For the spice blend, put the spices in a spice grinder and process to a powder.
For the chicken, heat the oil in a sturdy frying pan or karahi over a medium heat, add the fennel, cinnamon and dagarful and fry for 1 minute. Add the shallots, chillies and curry leaves and fry for 10 minutes until the shallots are softened and golden. Add the chicken and stir around for 1-2 minutes, then stir in the garlic, ginger, sugar, salt and all of the spice blend, and fry for 2 minutes. Add the water, and cook for about 10

Hi, I just came across the blog on the internet and thought it may be of some interest to you here. It's a (I presume) young lady who has put lots of recipes her Mother makes and she's added pictures of the process of the meals too. She's even added a lamb curry for 25 people so if you're catering for a large number it might be of help. I haven't tried any of the recipes yet, but have a look and see.

http://www.thismuslimgirlbakes.com/search/label/My%20Mums%20Recipes

I'm posting a recipe that I often use that I found in a book but can't see it anywhere on the internet. It's called the ultimate recipe book by Angela Nilson.  It is a lovely tasty biryani, and I usually add an extra vegetable curry to go with it to add extra taste and sauce. This always goes down well.

Lamb biryani
Angela Nilson

Ingredients

150g natural yoghurt
3 grated garlic cloves
1 heaped tsp finely grated root ginger

https://www.mowglistreetfood.com/

My husband bought me two  books but I have already got them so am offering them to anyone on here who would like them. The first one is Mowgli Street food by Nisha Katona (she's on television at the moment hosting the Asian cooking programme) and Dan Toombs The Curry Guy. Both books are new. All I ask is for you to pay the postage costs so if you are interested please pm me.

I have been watching this excellent programme on television then watching it again on iPlayer to jot down some of the receipes that I found interesting. One was Beef Shatkora and the other one was  Bengali style Rohu curry. I then searched online and found two recipes that  looked interesting and so if anyone else is interested am copying them online here.

Well we're off on our usual Balti pilgrimage tonight, driving twenty miles to the usual restaurant in Birmingham. We have been going regularly for the past thirty odd years and I can honestly say that the standard of food is just as good as  in the early years. The place has had a massive makeover and has gone more upmarket but the  staff are still the same friendly crew.  It has been stated that the place was the first to introduce Balti to Birmingham so it's been up against loads of competition over the years but is still standing heads above the rest. Just wondering how many others on here have been going to the same balti house that long. Yes, it's Adils,

Here's a link to a great Goan site, mainly traditional home cooking for anyone who has been to Goa and wants to  learn to cook traditional family Indian cooking.

https://www.facebook.com/groups/traditionalgoanfoodies/permalink/1254981017860320/

Hi, was wondering if anyone has this book or an opinion on it, it's  advertised at the whopping price of

I have just received the new book by Dan Toombs but I haven't tried  any of the recipes out yet, has anyone else done so and what's the verdict? There is a cookery  supplement too in today's booklet of the Daily Mail.

Take a look at this on Youtube, a lovely spice mix and garam masala recipe for chicken kadai, Kadai chicken Recipe- A traditional Indian Kadai recipe by Chef harpalsingh

Ingredients
Chicken with bone cut into small pieces 500grms
Onion chopped 3
Ginger garlic paste 2 tbsp
chopped tomatoes large 4
Onion cubes 1
Capsicum cube 1
Dried red chilli 3-4
Turmeric powder ? tsp
Kashmiri Red chilli powder 1 ? tsp
Coriander powder 2 tbsp
Lemon juice ? no
Coriander chopped 2 tbsp
Kadai chicken masala 1 tbsp * (see other mix)
Oil 4tbsp+
2 tbsp Coriander, fresh

Method
1. Heat 4 tbsp of oil in a pan Add in the coriander seeds, cumin seeds and dry red chili and saut?.

2.Then add in chopped onion and saut? until golden brown.

3. Now add in the ginger garlic paste and saut? for a mint. Then add in the chopped tomatoes and salt and saut? until the tomatoes are pulpy.

4. Then add in the coriander powder, red chilli powder,1 tsp of garam masala and turmeric powder and saut? well.

5. Now add in the cashew nut paste, yogurt and mix well

6. Then add in the chicken and mix well, cover and cook for 15mints. Stirring at the interval.

7.Now after mints add in the kadai masala and remaining garam masala and cook for more 2 mints.

8. Lastly add in the lemon juice and chopped coriander and mix well.

9. Remove it in a serving bowl and serve hot.

Kadai masala spice mix *
1 TBSP fennel seeds
1 TBSP coriander seeds
1 TBSP black peppercorns
1 TBSP cumin seeds
6-7 red Kashmiri peppers
Dry roast all above for 5-6 mins in pan and then grind

Garam masala **
half cup coriander seeds
quarter cup coriander seeds
25-30 green cardomons
6-7 bay leaves
10-12 black cardomons
15-20 cloves
6-8 blades mace
5-6  2? cinnamon stick
2 star anise
1 TBSP fennel seed
1 tsp black peppercorns

mix together and put in dry pan and roast
grind to fine powder and sieve