Ok, let me start by saying yes BB1 was out of order, Something we all say now and again and we just mull on over it, This website has been a gold mine and after many many year's we have all been looking for the bir taste, We all started i suppose with the book's that were suppose to replicate our british bir we would buy anything that sprung up saying bir curries, yes so did i. May i start with phil, is comment's have been very correct what he say's about cooking, it's an art not a science, So very true phil! A few year's ago or more i did have the privilege to get behind the scene's and yes i managed to get a taste of the base sauce, yes it was like a complete curry, I just think that to many book's, youtube have took you all Yes and myself all in the wrong direction, It is without doubt book's have led us to maybe yes maybe to beleive this is how bir taste's. All for there own publicity! Let's face it! it is a multi million pound industry, would you give your recipe away? Emmm i dont think so some how! BB1 has taken a  risk in some respect's and has been more than willing to share it all and i am so greatfull for his gut's to post something that could turn nasty from the owner of that takeaway,
I really think Like phil as explained cooking is an art, imagination, the whole thing can become tiring when you become scientific with your cooking, I just cannot see bir's going to all the trouble of sitting there all day mixing spice faffing with spices in the oil etc, measuring whatever ml of oil to this and whatever ml of oil to that, Its food! it's about making money!!!! time matter's!
As ive said if we new the true recipe we would'nt need this website anymore. Well to put it frankly i dont need this website anymore as ive found thr true BIR, I can understand Why cory ander said he was leaving here( Althoug he has made a brief return) CBM was another to leave.
Well i will leave you to dwell in your little book's, youtube video's and your scientific lab's to conduct your search for your real bir.
Admin,stew, thank's for your work.
BB1 my superstar.
Haldi thank's
phil thank's
rob thank's
michealwhynot thank's
george the clown and is definitely one!
and a few other's who are not clown's.

Anyone who need's  real advice for BB1's recipe can contact me @
stevejet66@aol.com

Good look all!

Had an email from fedex who claim my parcel is at the post office as they were unable to deliver, Doesnt say which post office, At the bottom of the email is a link to print and keep, Avoid! it open's an harmfull virus. ive googled this and it is a scam, be carfull if you recieve the same email.

From the the glasgow base recipe i had 11 currie's, Tin foil sized takeaway portion's for anyone who's interested, I presume they are smaller from an eat in restaurant, Tin foil's were full to the brim.

A man was found dead (moderated deletion) ... police said it was the worst case of suicide they had ever seen!




I've just deleted content which I consider inappropriate for a forum such as this - even in our 'talk about anything section'. It's the second post of Steve's I've needed to alter in one evening; not good. Regards - George

I went to b&q last week to get some new ladder's, I asked an assistant i want some ladder's, she said how long do you want them, I said well i was hoping to keep them!

Right most of you on here have got oil syndrome, right!, right! You are given a recipe, The ingredient's are listed, In the recipe of the glasgow base it say's 2 ltr's of oil, meaning 2 lts's of oil. thats what goes in the base, I just cant understand the hyperthetical calculation's of oil to base ratio, A question i ask.
Who actually goes to a takeaway and start's asking the chef the oil to base ratio before you order, answer! None of you! So all these silly calculation's mean nothing, Infact most probably sit there all day calculating all the figure's rather than doing some real cooking. I took this recipe and cooked it, No questions asked, Again i emphasise if your not prepared to follow the recipe dont expect the bir taste.
If the oil factor is to much i would give up takeaway's too!
Just my view on all the oil nonsense.

Wolverhampton, 4 inch's of snow so far, still snowing. forcast the same all night and tommorow.

Madras, Although a few have said the oil in the base seems a lot it work's out very well, Not scary at all!


The finished madras dish, oil content very good, All be it wiIh a sainsburys nann bread,
Taste))))) JUST QUALITY! Time now to get the side dish's together!

Well, If i had to pay for this in a restaurant i would of payed no problem and tipped, Quailty food, taste, texture, It was everything that you'de expect from a fine quisine. my wife was more than impressed and both agreed it had exactly the same taste as our local takeaway and no different in any way or form. and our takeaway is quality food. i think that gives you the answer, i will stress keep to exactly to the recipe and the dish recipe, do not go wondering off and add someone elses dish recipe to the base. It will not work!
You will not be disappointed, it's exceptional quality. It is the BIR.
Pic's to follow.
BB1 you are god!
thank's
steve.

Just in mid flow of cooking the glasgow base, results to follow later,
steve.
Now got arm ache with all thoses onions ive peeled ;D

OK, someone cooks a nice base posted on here followed by the final dish recipe, With all the ingrediants for the base, and all the ingrediants for the final dish, they go together well for a reason! Why cook someones elses base recipe and then add someone elses mix or wonder off into another direction, Isnt the aim to make a combination so both match, Its like going to a wedding in a suit and tie but then wearing jogging bottoms instead of the trousers that match the suit, Thats why so many are getting total mismatches and not the right taste,
Cant wait to have custard on my sunday roast!

Last week i posted some pics, Late because ide had the flu, still got it! yak. Anyway there were two pictures of two madras's for a friend, He took one to work this evening as hes a fireman, And he's one of the guys from my flying club, I told him three weeks ago i was into cooking indian as you chat etc, well i want one he said, so i cooked two for him, working funny shifts he froze them, heres tonights email from him while on watch after eating my new recipe.

Re:
e777t,
From  e$$$t richard rich.e%%%t@blueyonder.co.ukhide details 
To  stevejet66 stevejet66@aol.com


Steve
That curry was awesome, looked smelled and tasted like one from a pukka restaurant. The rest of the blokes at work all had a dip and agree . Believe me they eat a lot of curry and aren't easily pleased but think it was superb.

Thanks again
Rich

On Wednesday, 2 January 2013,  <stevejet66@aol.com> wrote:
> It will be watery due to freezing,so cook it in a sauce pan until it goes a bit thicker,
> cheers steve.

great looking forum, and its working well, unless its just me but things were a little slow loading pages with the other one, this is much faster.
well done stew.

chicken saagwala

2 madras's
I know you cant taste a picture!, the 2 madras's were for a friend.

At last, a proper sized picture!

Todays experiment went truley well, its opened a big barrier in my books, the  taste and smells are superb, i think this may offer what some of you may be looking for besides myself, the smell was certainly more bir smell than i could imagine and im sure its with the addition of cucumber thats been added to this base gravy, dont be so suprised! it is only a vegitable after all, and ive tried them all almost, the base is ready to eat for those who like a basic curry and the little touches needed for your other bir dishes. hope you enjoy it.

Ingrediants:
7 medium onions, peeled and chopped
5 cloves of garlic, grated
1 peice of ginger, 1 inch square
1 peice of cucumber, 7" long, peeled, deseeded and chopped, chop both ends off a cucumber, you will be left with the centre part. peel, chop in half down the centre,scoop seeds out with a spoon.
1/2 a good bunch of chopped fresh coriandor, chopped from the roots up.
1 tbls of ghee
just under 1/2 pint of cooking oil

spices:

2 tsps of all spices:
tandoori powder
cumin powder
corriandor powder
mangal kitchen king masala
turmeric

1 tsp panch phoran mix
3 star anise
1 levelish tbls tomatoe puree
2 beef oxo's, saves cooking meet stock

method:

Add your oil, ghee, star anise, panch phoran mix and onions to your pot, gently fry the onoins until yellow and clear, add the garlic and ginger and cook for about 5 mins. remove the star anise.

Next add the chopped cucumber and gently cook for another 5 mins.

Add all the spices and tomatoe puree and keep cooking gently for about 5 to 7 mins.

Now add the oxo's

Then add the chopped corriandor and simmer for a couple of mins.

Add water, ive got a big pot so im using about 3 pints or so, so try to use your own imagination, if its to thick after blending add more water to make it thinner, but not too thin!

Simmer the mix for 30 mins leave to cool and blend until super smooth.

Once blended simmer again for another 30 mins, i add my meat at this stage, it adds flavour but most of all it saves cooking it seperatley, and it tastes superb! just fish it out later.

Base sauce is now complete and ready to use.

Enjoy!

I went to have my eyes tested today, i walked in and said to the chap behind the counter ive come to have my eyes tested, he said yes mate youll have to go next door your in the butchers!

http://curryclub.synthasite.com/      check it out, not bad, loads of books too. interesting read.

This is the finished dish of the punjabi base gravy that i found on the internet. not the best.

Well ive got to say its lovely, a superb base for any dish, i let the base cook longer at the end and the taste changed immensly, i also added my chicken to save time and i will dish it out later,,,,,it doesnt taste like a fully finished curry but certainly has a lovely lightly spiced curry flavour, no bitterness or blandness im pretty impressed with it to be honest and it doesnt take long too do, prep all your things first to make it easier, but of coarse the final dish will tell the tail later this evening, maybe someone else can have a bash and draw a conclusion on a final finished dish with this base! :    pics will be posted later of the finished dish, if you intend to make a fair bit of this gravy double the ingrediants.
forgot to add it does have a slighty smokey flavour, Cant stop dipping in the sauce now, got to hide it! :