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Messages - mustapharuby

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#11
Accompaniments (Sauces, Chutneys, Dips, etc) / Re: 'Yellow' mint dip
March 24, 2006, 03:45 PM
Great contribution thankyou. I have made your dip with a slight difference:

2 tbs Yog
4 tbs semi skimmed milk
2 tps lemon
2 tps sugar
1 tps mint sauce
1 teaspoon sharwoods sweet major grey chutney
pinch of chilli powder
pinch of turmeric

chill and use.
#12
British Indian Restaurant Recipe Requests / Butter Chicken Request
March 14, 2006, 05:40 PM
Can anyone help with a RESTAURANT Butter Chicken Recipe Please?
#13
British Indian Restaurant Recipe Requests / Korai Sauce
March 14, 2006, 03:18 PM
Any suggestions for the sauce that is used with a sizzler to accompany the 'korai' dish now popular at most restaurants. :)
#14
Lets Talk Curry / Starter accompaniment
March 14, 2006, 03:15 PM
Have you come across a recipe for Orange coconut that is normally served with the pickle tray?
#15
Lets Talk Curry / Re: Quick Curry fix!
March 13, 2006, 05:41 PM
Re Curry Base... I will certainly give a few of your recipes  kitchen space and respond on the forum to them. My favorite is Chicken Korai and my local restaurant uses a sweet sauce not too hot which I  would like to emulate....
#16
Lets Talk Curry / Quick Curry fix!
March 13, 2006, 05:14 PM
After several years of trying to find the real MC.Coy of curries, I have settled for a good compromise of cooking with recipes from a paper back book called CURRY SECRET by KRIS DHILLON, Published by Elliot Rightway Books of Kingswood Surrey this cost about ?3.99 APPROX. especially the BASIC sauce and combining Pataks concentrates to achieve Restaurant flavours in a very short time. 8)
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