Hi everybody Happy New Year,  just wondered if any of you had come across this site. http://titlisbusykitchen.com/ She`s a nutty Brummie but her videos look good. Check it out it might be of some use to someone.

                                 Regards.........mike

Hi folks,  over the festive period (seems so long ago now) we ordered in an Indian takeaway. I had my usual Chicken Madras. When I tipped it out onto the boiled rice it was yellow and had a distinctive smell and taste of coconut milk. I have been eating Madras for as long as I can remember and have never had one with coconut milk in. It wasnt a mix up in the order, as I got the exact same dish a while ago. Coconut milk in a Korma yes but a Madras!

                       your views please............. mike

Hi gang,  Merry Christmas. Just a quick post to reintroduce myself. I haven`t posted for a while mainly because I had nothing new to input, and all I seemed to be doing was saying hi to new members. I still cook a curry on a Saturday night, but most of my time has been taken up with the other love of my life, home made wine/beer. I have been logging in from time to time just to see how you are all doing and hopefully in the new year I will again be a regular contributor to cr0 ( still the best curry forum on the net). Nice to see CA back again. Happy New Year.

                                                   Regards.... Mike  ;D

Hi team  , just bought our weekly copy of the TV Quick so the Mrs can check up on the soaps and out fell this flyer. It`s 60 Maxi cards for 99p +free p&p. Authentic Indian Recipes. Each card tells you how to make a particular dish. There is a free sample card which is Chicken Tikka Masala. If you fill in the coupon and return it within 7days you will receive a free gift. It`s a, Risk Free, No Strings Attached, Send No Money Now, freepost deal, and all for 99p plus free gift?? Whats the catch? Anyone else come across this?

Christmas Eve, a group of us went on a local pub crawl. We ended up in the local BIR. We were the last ones in as the restaurant closed at 11 o.clock. I never really noticed the music or surroundings until after the meal, when one of our party asked the waiter if he had any "Christmas" music (as we were listening to Robbie Williams). Then it all came flooding back! I remember a time in the mid 70`s, when we had nights out and called in at the local BIR. A traditional Indian restaurant, with all the trimmings. With Indian music playing in the background, candlelit tables and red flock wallpaper. To me, all this made the evening special, "a taste of India" if you like.

Is it me, or is it more than just a good curry? Anyone else prefer the days when BIR`s had atmosphere rather than the "contemporary" style we have now?...mike.

Hi folks,  On a recent trip to my local ASDA I noticed they have bags of dried crushed mixed red/green chili`s and I was wondering how they measure up to the fresh ones? Have any of you guys used any? Would you use the same amount (1tsp dried=1tsp fresh?) I normally chop fresh ones and store in a jar in the fridge for the following week, but if it is easier to use dried then I will give it a go.

                       ;D mike  ;D

Dont know if anyone has come across this site? http://www.wikihow.com/Category:Indian-Cuisine maybe worth alook.  ;D

Hi team  got this book from library and wondered if anyone has come across it.It called 50 Great Curries of India. by Camellia Panjabi....There is a recipe for a daag curry base.. Sound familiar... ;D

Hi team,  just bought me a packet of Mr Fothergills Coriander seeds. (?1 from mozzers)and I thought I would give it a go.However,I have been having a look at other posts on the subject and from what I can surmise its a waste of time? I do have a greenhouse. I have bought the ones in the little pots from the supermarkets but they don't seem to last too long. I only use small amounts when cooking a curry unless its for a base sauce when I buy a bunch. I remember as a kid my mom popping up the garden for a sprig of mint for the sunday lunch,is it not possible with coriander??

    I value your opinion... ;D

No,not cream eggs, Balti pans (Karahi). I believe the dishes should be so hot that the curry sizzles when you put it in. I have put them in the oven for about 10Min's they seem hot but no sizzle. I have heated them on the gas ring and they ping and boing and the bottom goes black. I have boiled water in them to heat them up,but the minute I empty it out they have gone cold. They were ?2 each from ASDA so maybe you get what you pay for.. any ideas...

                     SOUTH INDIAN QUISINE.

Ingredients:-

    4 Aubergines (round variety)
    1 Tsp Salt
    1/2 Tsp White pepper
    1 Large onion
    4oz/100g.Ghee
    4oz/100g.Peas
    4oz/100g.Carrots
    8oz/225g.Tomatoes
    1/2 Tsp Paprika
    1 Tsp finely chopped ginger

    Mint or Parsley for garnish.

METHOD

     1. Wash aubergines, remove thick leafy sepals at the top of each one. Boil in
        slightly salted water for about 10Min's. They should now be half cooked.

     2. Cut each one into halves and scoop out the pulp leaving about 1/2" all
        the way around. Now season the cases with a pinch of salt and white pepper.

     3. In a heavy frying pan fry the chopped onions lightly in the ghee. Then add
        the peas( fresh/dried or frozen not tinned)and the washed and diced carrots.

     4. Now take the aubergine pulp and chop it and add this to the frying pan with
        the peeled and chopped tomatoes. Cook gently till all the vegetables are
        cooked.

     5. Now add the paprika, the rest of the salt and the finely chopped ginger.
        Stir for 2Min's.

     6. Arrange the aubergine halves in a baking tray and fill each case with
        the fried pulp. Now place the tray in an oven. Gas mark 4.350F and bake
        for approximately 20Min's, until golden brown.

     7. Serve garnished with mint/parsley.

Enjoy  ;D

Hi all,  ;D I work in Birmingham, and was there on Saturday morning. I was half listening to the radio and it came on the news that a Balti Resturant in the town was opening it`s kitchen to anyone who was interested in finding out how they made a Balti curry, and also giving you the chance to have a go yourself. Unfortunately I missed a lot of this item, so I wondered if any of my fellow midlanders caught it? It was on Capital Gold around 11.O'Clock. Did anyone attend it? Was it a one off?

                                 ;D ;D

This was in our local paper on Saturday. It`s from a BIR that was featured in the entertainment section.

  2 tbs of vegetable oil
  1 red and 1 green sweet pepper cut into 1/2" squares
  1 medium onion cut into fairly large pieces
  red and green chillies -deseeded and veined and coarsely chopped. The quantity and variety is optional
  1tsp whole cumin seeds
  4 chicken breasts,skinned and cut into bite sized pieces
  1tsp paprika
  1tsp turmeric
  1/2tsp ground cinnamon
  a batch of base sauce ( no info printed on that so use any base you have made up )
  1tsp concentrated tomato puree
  1 tsp gar-am masala and a pinch of salt to taste.

       METHOD:-

   Heat a little in a wok
   Add peppers and stir fry until they go a little brown at the edges. Remove
      from wok
   Put a little more oil in wok,heat through,then add some chicken pieces and
      stir fry until they sealed and have turned white. Cook in batches.
   Add rest of oil to wok and heat
   Add the onion pieces,chopped chillies and cumin seeds and stir fry until onion
      is translucent
   Add the paprika,turmeric and cinnamon and stir fry
   Return chicken pieces to wok along with base sauce, tomato puree and salt
   bring to a simmer and then cook on low heat for 30Min's or until chicken is cooked.
      Add a little hot water if the sauce gets too thick
   10 Min's from the end, stir peppers and gar-am masala into sauce
   serve in heated individual balti dishes.

Thats all there is, doesn`t say how many it serves but I think maybe 3-4. Might give it a try this week end.
Will post if I do.

It is a recipe from a Indian Restaurant chef so could be worth a try.......  ;D ;D
 

Hi all, I decided this week just to take a bag of Darth`s base and experiment.

   1 tsp. Rajah ginger puree
   1 tsp. Rajah garlic puree
   3 medium sized onions finely diced
   tin of plum tomatoes (drain juice and blend tomatoes)
   cooked chicken
   bag of Darth`s base
   salt
   1 tsp garam masala
   1/2 tsp ground cumin
   1/2 tsp chili powder
   1/2 tsp hot madras curry powder
   1 tsp dried fenugreek leaves (soaked for 10Min's)
   vegetable oil
   fresh coriander

   Heated some oil in a wok, added garlic and ginger stir fried until golden brown then added onions. Cooked this on medium heat for about 15-20 Min's. Added base/chicken/salt and chili powder, cooked for 5Min's,turn down to low heat. Added garam masala/cumin/curry powder/tomatoes/fenugreek and coriander and cooked for a further 2-3 Min's. Served with rice...


  Nothing new here I can hear you say, but for me its a big plus. When I have a Madras at my local BIR the sauce has a chutney style texture and a hot sweet taste. The texture and sweetness come from the onions. I know the longer you cook onions the sweeter they become and that also gave me that chutney texture.

  Next time I do Darths Madras I will give the onions a good slow fry to release that sweetness, and that for me will be the Madras I adore.......regards mike

                                                                ;D ;D ;D

Hi team,  do we have the recipes for Madras and Balti both made using Terry`s base? I saw the photos taken by Extrahotchillie and I fancy giving them a go. Also the recipe for Terry`s base.

I have sent Extrahotchillie a pm but have had no reply. So if anyone can help it will be much appreciated.............regards..mike

                                                   : : :

Just spent a pleasant tea time in the kitchen cooking up my favorite chicken curry [the Darth`s base KD combo] and I thought I would try cooking my rice in the pressure cooker.
What a result ! perfect rice,no stodge or grains stuck together and 8oz rice cooked in only 4Min's! I know a lot of you guys are doing more exotic types of rice but if you just want plain boiled rice it`s ideal.......... ;D

I did Darth`s base on Friday night, it stunk the house out! but it was well worth it. What a base!!! Left it standing in the fridge overnight. Unfortunately, I was busy on Saturday and didn`t have time to get what I needed to do a recipe from this site. So I grabbed "The Curry Secret" and did the basic Chicken Curry but added tomatoes and some onion puree. It was enjoyed by all.

Hi all,  thinking of giving this a try this weekend.  https://curry-recipes.co.uk/curry/index.php?topic=772.0 Looks like a Darth/Ray Graham base. Any views??? Are the Green peppers chili or bell peppers??? what are the Green Split chillies (Birds eye Pickled)?? I chose this because of the pictures but I am open to suggestions. Only done the KD base before so I am eager to try some of the Bases on this site....... regards .... mike.  ;D ;D

Does anyone have a recipe for Chicken Rogan Josh? I have made the KD base sauce so if there is one using that great, but if not any ideas?? My Mrs is a Rogan Josh addict so if I can make her one like the local BIR it will help make amend`s for the mess I make in the kitchen when I am making my curries.....cheers........mike ;D

A good saturday afternoons cooking,and the result?? BEAUTIFUL !!  ;D