No worries Axe.
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#1022
Pictures of Your Curries / Re: Chicken Sagwala Kushi Recipe
March 05, 2011, 05:41 PM
Hi Axe try these was a bit of a spur of the moment thing
https://curry-recipes.co.uk/curry/index.php?topic=5536.0
The cauliflower mixture can be used to stuff parathas on its own.
https://curry-recipes.co.uk/curry/index.php?topic=5536.0
The cauliflower mixture can be used to stuff parathas on its own.
#1023
Pictures of Your Curries / Re: Chicken Sagwala Kushi Recipe
March 04, 2011, 09:38 AM
Hi Axe i havent tried the King Prawn Sagawala from the ABC, will try it soon though and will get back to you.
Also can you see the pics of the Kushi recipes i did ?
With the two different recipes you can understand why if you order King Prawn its always quite expensive i thought it was because of the prawns but its the amount of ingredients for just 1 person.
The taste i get from my Chicken Sagwala is like a "calmed down" version of a Jalfrezi but still with that green pepper and green chilli kick.
Also can you see the pics of the Kushi recipes i did ?
With the two different recipes you can understand why if you order King Prawn its always quite expensive i thought it was because of the prawns but its the amount of ingredients for just 1 person.
The taste i get from my Chicken Sagwala is like a "calmed down" version of a Jalfrezi but still with that green pepper and green chilli kick.
#1024
Pictures of Your Curries / Re: Chicken Sagwala Kushi Recipe
March 02, 2011, 10:24 AM
Here we go extra
http://www.kushibalti.co.uk/recipe3.htm
And here is the base sauce recipe
https://curry-recipes.co.uk/curry/index.php?topic=4283.0
Be careful when adding the spices i take the pan off the heat for about 3-5 minutes before adding the spices they burn very, very easily.
http://www.kushibalti.co.uk/recipe3.htm
And here is the base sauce recipe
https://curry-recipes.co.uk/curry/index.php?topic=4283.0
Be careful when adding the spices i take the pan off the heat for about 3-5 minutes before adding the spices they burn very, very easily.
#1025
Pictures of Your Curries / Chicken Sagwala Kushi Recipe
February 19, 2011, 11:34 AM
I love this dish very tastey.
#1026
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: Mince Lamb Paratha
February 19, 2011, 11:33 AM
Here we go a pic of Minced Lamb Paratha
#1027
Lets Talk Curry / Re: Favourite Recipe Books
February 15, 2011, 12:50 PM
Hi agree with Razor Authentic Balti Cookbook is a must.
Alot of people on this forum dont rate pat chapman but i have been doing alot of recipes from this book http://www.amazon.co.uk/Modern-Balti-Curry-Cookbook/dp/1844541940/ref=sr_1_1?ie=UTF8&s=books&qid=1297773888&sr=8-1
I like the idea of pastes, which once done, the dishes can be very easy to do.
Havent had a problem with any dishes (about 10 ) i have made so far lol.
Also for starters pickles, chutneys try this http://www.amazon.co.uk/Classic-1000-Indian-Recipes/dp/0572018630/ref=sr_1_2?ie=UTF8&qid=1297774134&sr=1-2
I have had this book for about 16-17 years very helpful.
Alot of people on this forum dont rate pat chapman but i have been doing alot of recipes from this book http://www.amazon.co.uk/Modern-Balti-Curry-Cookbook/dp/1844541940/ref=sr_1_1?ie=UTF8&s=books&qid=1297773888&sr=8-1
I like the idea of pastes, which once done, the dishes can be very easy to do.
Havent had a problem with any dishes (about 10 ) i have made so far lol.
Also for starters pickles, chutneys try this http://www.amazon.co.uk/Classic-1000-Indian-Recipes/dp/0572018630/ref=sr_1_2?ie=UTF8&qid=1297774134&sr=1-2
I have had this book for about 16-17 years very helpful.
#1028
Jalfrezi / Re: Chicken Jalfrezi with Taz Base
February 13, 2011, 01:51 PM
Its happening with everybody i think, got a few pics myself to upload but nothing, says bandwidth exceeding or something .
#1029
Curry Base Chat / Re: Balti Base Recipe Please
February 12, 2011, 07:10 PM
Hi hotstuff i have made alot of recipes from this book and can highly recommend it.
#1030
Jalfrezi / Re: Chicken Jalfrezi with Taz Base
February 12, 2011, 06:51 PM
Hi Stephen, do you use the oil that you pre-fried your onions and peppers to cook your bhajis in?
I do i fry all my onions peppers etc in a wok then use the oil to do bhajis, pakoras etc.
Also do you use the oil from frying your green chillis in the Jalfrezi ?
If not you are losing alot of the taste.
Hope thats helpful.
Wish i could see the pics.
I do i fry all my onions peppers etc in a wok then use the oil to do bhajis, pakoras etc.
Also do you use the oil from frying your green chillis in the Jalfrezi ?
If not you are losing alot of the taste.
Hope thats helpful.
Wish i could see the pics.