This looks delicious!  ;D well done and keep sharing your lovely pictures with us 

Welcome Leuthgair

I hope you find the right recipe for your lamb bhuna dish. If you would like any help then let me know  ;D

Abdul

Welcome Ben  ;D

Abdul

Hi,

Thank you for your suggestions, I will try and post the previous recipes onto the relevant sections. I will also do the same for the future recipes I post.  ;D

Thank you,

Abdul

Tandoori King Prawn

Ingredients

King Prawn  700 grams
Mustard oil  6 tsp
Garlic ginger mix  (40/60) 1 tbsp
Lemon juice  half tbsp
Chilli paste  1 tbsp (optional)
Salt  half tsp (according to taste)
Dry coriander leaves  1 tbsp
Mint sauce  1 tbsp
Kashmiri masala curry paste  half tbsp
Tikka paste  1 tbsp
Tandoori paste  1 tbsp
Yoghurt  1 tbsp
Red food colour   a touch

Method

1.   Wash the king prawn and put aside
2.   In a bowl add all the above ingredients together and mix together into a paste.



3.   Add the king prawn and mix well.



4.   Marinate for 24 hours
5.   Then stack the king prawn onto bamboo skewers and grill.

BEFORE



AFTER

Hi Panpot and 976bar,

Thank you for your feedback, sorry that the dishes are not to your taste, however, before all the dishes were put into the book they had been tasted both in the restaurant and at home.  Every feedback is important to me as it will help me to improve on my next volume.


I have just double checked my email, if you still would like a recipe for the bhuna then let me know as I have missed replying.

Although, after weeks of puting effort into posting recipes onto this site, breaking down the BIR process to make it easier for our members I am suprised that the 'money making' comment has arised. Baring in mind that I have not advertised in my posts.

Thank you,

Abdul

Pre cooked mixed vegetable

Ingredients

Mixed vegetable (500g)
1 red potato  peeled and cut into small cubes
Olive oil  6 tbsp
2 onions ? finely chopped
Garlic and ginger mix (40:60)
Salt  1 and half tsp (according to taste)
Chopped Tomatoes 200g
8 spice  2 and half tsp
Tomato puree  2 tsp

Garnish
Fresh Coriander




Methods

1.   In a cooking pot add the olive oil and heat for 1 to 2 minutes.
2.   Then add the onion, garlic ginger mix, salt and cook until golden.




3.   Add the chopped tomatoes and cook again for 2 to 3 minutes.



4.   Add 8 Spice, tomato puree and cook for 2 to 3 minutes.
5.   Then add 1 cup of water.
6.   Cook for 2 to 3 minutes to ensure the masalas are cooked well.
7.   Finally add the mixed vegetables and stir well.



8.   Cover the cooking pot with a lid and cook over medium heat for 15 minutes stirring occasionally. Then simmer for 10 minutes (est.). Check to ensure the vegetables are cooked. Bare in mind that the pre cooked mixed vegetable should be dry.
9.            Garnish with coriander




Now you can make a vegetable dish of your choice

OR

cool down (est. 90 minutes) and store (preferably use within 2 days) in a fridge (0-5 celcius).

Quote from: nipper on August 13, 2011, 09:22 AM
Has anyone else ever seen this dish?  It's served at the Balti King in Totnes and it's great.  I thought it was just something they have made up, but recently on holiday in Mevagissey another restaurant there also had it on the menu.  I know it is named after a famous beach in India, but would like to see if anyone has clues on the ingredients

ignore my previous post, dont know why my response did not show


Hi Nipper,

It seems like the dish you are talking about is called 'Tandoori King Prawn Masala' or 'Jinger Masala' but if you could tell me a bit more about the dish; taste; colour; served as a main dish or starter and I may be able to find out for you from my chef friends.

With regards to Cox's Bazaar, as far as I know it is situated in Bangladesh, is there one in India aswel? As it did not come up when I searched using google.

Thank you,

Abdul

Quote from: nipper on August 13, 2011, 09:22 AM
Has anyone else ever seen this dish?  It's served at the Balti King in Totnes and it's great.  I thought it was just something they have made up, but recently on holiday in Mevagissey another restaurant there also had it on the menu.  I know it is named after a famous beach in India, but would like to see if anyone has clues on the ingredients

Quote from: Panpot on August 10, 2011, 10:04 AM
Thanks very much Abdul for your posts here. Perhaps you  will understand that after nearly four decades of searching for The Grail I got behind the scenes at The Ashoka and found heaven. Having been given a full demo of cooking everything required and home version recipes together with the actual chefs handbook I have felt no real need to cook anything else. I was after The Glasgow taste and smell and now have it but that said I have been willing to have a go at the definitive English style now that I am living in Kent. I have made a full batch of The Ashoka kit this past week but my dinner party has been postponed this weekend so I now intend to make a batch of your base and Tarka so thanks for the inspiration. If you don't mind can anyone here give us feedback on your Madras. I have your book on it's way to add to my collection. I am sure we are all delighted that you have joined us not only to share your recipes but equally important your experience , thanks again PP

Hi PP,

Thank you very much for your comment  and I hope you will enjoy cooking the recipes in the book; if you need any further help then please let me know and keep an eye on the wagon where I will be posting different recipes.

If there is a particular dish you would like me to post then let me know.

If you do decide to make the madras then let us know how you find it 

Thank you,

Abdul