Quote from: moonster on August 03, 2011, 08:33 PM
Abdul,

Do you get the heat from the Jalfrezi paste as well as the chillies?

Thanks

Alan ;D

BTW your Ceylon recipe was amazing once i upped your 8 spice to a tablespoon and added the same again of Kasmiri chilli powder.
I have put pics of my results on the pic forum if you want to check them out.

Hi Alan,

No you do not get the heat from the jalfrezi paste; you get it from the chillies and 8 spice only.

I am happy that it turned out so well and I will surely check the pictures out  ;D

Thank you,

Abdul

Welcome  ;D


Abdul

Paneer Tikka Jalfrezi

Ingredients

Block of Paneer   Cut into 25 to 30 cubes
Jalfrezi Paste  1 and half tsp
Red onion Quarter sliced (optional normal or red)
Red and green capsicum  Quarter sliced
3 Green hot chillies Sliced
Quarter of a tomato Sliced
Basic Tarka (60 garlic/40 ginger mix blend)
8 Spice  1 and half tsp
Gravy
Tomato puree  1 tsp
Salt (optional as it is already in the tarka)

Garnish
Coriander

Method

1.   Deep fry the paneer (should be a light golden colour) and put aside
2.   Make a tarka adding the capsicums, red onion, green chillies and tomato. Cook until golden.
3.   Add jalfrezi paste, tomato puree, 8 spice and 1 ladlespoon of gravy; stir well until it is nicely cooked.
4.   Add the paneer and cook for 2 to 3 minutes making sure the paneer is nicely mixed with the masaala.
5.   Add 1 pint of gravy and cook for 8 to 10 minutes to ensure it is nicely cooked
6.   Garnish with coriander.






Can use this same recipe for pre cooked chicken or pre cooked lamb.

Quote from: bamble1976 on July 26, 2011, 08:04 PM
Hi Abdul

I don't know if I missed a post but are you still working in the restaurant/takeaway industry?  If so where, as it would be good for one of the members to try it out first hand

regards

Barry

Hi Barry,

You have not missed a post as I have not told anyone where I work exactly and the only reason I mentioned that was so you would all know that I am still in the BIR industry. But I am talking to Stew (moderator/admin) with regards to inviting a few members to shadow me. Once we have made a decision, I will post the details of my restaurant. Also the reason why I have not named my restaurant is because I do not want our members to think that I am advertising as I had a similar problem with regards to my book.

I am here just to share my knowlegde with those who love to cook BIR style dishes.  ;D

Thank you,

Abdul

Quote from: loveitspicy on July 25, 2011, 02:17 PM


Abdul it

Quote from: Razor on July 25, 2011, 01:51 PM
Hi Abdul,

Like every one else here on cr0, I'm very appreciative of all your efforts, and I'm really looking forward to giving your recipes a try, as I am with some from your book too.

Can I make a suggestion though, to give your recipes more exposure, may I suggest that you post them in the relevant sections?

I absolutely understand why you would want to keep them together, and we have often mulled over the idea of keeping related recipes or recipe indexes such as the Ashoka recipes, all in one place but I fear that some of your recipes will get lost in the depths of cr0.

If I wanted to make your madras recipe, I would have to search through pages of your ?BIR Bandwagon? thread to find it and only because I know that, that's where you have been posting recipes (newer members possibly wouldn't), whereas, if you posted it in the mains>Madras section, I could find it in an instant.

Have a think about it Abdul, I think it may give your recipes the exposure that they deserve friend. 

If you do decide to go that way, then maybe you can request a moderator or Admin move them for you, failing that, you could copy and paste them into the relevent topic area.

All the very best,

Ray

Hi Ray,

Thank you for your idea, it is a splendid idea infact. In the future I will do this as at the moment, there are many preparations in order to put dishes together and I thought it would be convenient to post it in one thread.

I know that, like yourself, there are many members who have expertise in cooking these recipes, but for those who are not as confident I have set a guide to help them on their way.

I think what I will do then is post my recipes both on the wagon aswel as the relevant sections. Again, thank you for your thought and support  ;D

Thank you,

Abdul

Hi Everyone,

Please follow the BIR wagon thread as I will be posting dishes on there for you all to try  step by step ;D

Thank you,

Abdul

Quote from: 976bar on July 25, 2011, 07:43 AM


Hi Abdul,

All your recipes look good and as I said about the Chicken Ceylon on Friday, it was good, but I just felt it needed a little more Umph in my opinion. Do you think that by adding 1 tbsp of 8 spice like the dish above instead of the 1 tsp called for in the recipe would have enhanced the dish or in your opinion would it be too much?

Kind Regards,

Bob

Hi Bob,

Thank you for your feedback on the ceylon,  Yes by adding 1 tbsp of 8 spice instead of 1 tsp would enhance the dish 

Thank you,

Abdul

Chicken Saagwala

Ingredients

152g to 180g of pre cooked Chicken
Spinach  400g
Basic tarka (60 garlic/40 ginger mix blend)
8 spice  1 tbsp
Tomato puree paste  1 tbsp
Salt   quarter tsp (according to taste)
3 clove of Garlic  chopped
Butter  1 and half tbsp
Gravy

Garnish

Coriander    
Piece of fresh lemon

Method

1.   In a frying pan, add butter instead of oil to make a tarka and salt.
2.   Add the spinach, chopped garlic and cook for 3 to 4 minutes to ensure it has been cooked.
3.    Add 8 spice, tomato puree paste and 1 ladle spoon of gravy; stir well and cook for 2 to 3 minutes to ensure the spices are nicely cooked.
4.   Add the chicken, stir well and cook for 2 to 3 minutes.
5.   Then add 1 pint of gravy and cook for 7 to 10 minutes to ensure everything is nicely cooked.
6.   Finally garnish with coriander and lemon.



If you would like to cook any other chicken dishes then please use the preperations at the beginning of the thread.

I will be moving onto vegetable dishes from next week using pre cooked vegetables.

Next week:

Vegetable Jalfrezi
Ingredients; jalfrezi paste, frozen mixed veg, frozen sweetcorn, frozen beans, red potatoes, cauliflower, green chillies, capsicums (red, yellow and green), red onions, tomato puree, coriander and tomatoes.

Paneer Tikka Jalfrezi
Ingredients; paneer, green chillies, capsicums (red, yellow and green), red onions, tomato puree, tomatoes, jalfrezi paste, and coriander.

Nice video even though I do not cook it this way