Hi,

Thank you, I will put it as a special of the day vegetarian. I will let you know how it goes and will try to post pictures  ;D

Thank you,

Abdul

Quote from: JerryM on July 24, 2011, 10:57 AM
Abdul,

having pondered long on your recipes at the start of the post one thing that's nagging me is the tarka (absence of ginger). our existing knowledge is to start the dish (most dishes) with garlic/ginger paste. would appreciate your thoughts on garlic/ginger paste. does this exist as a separate tarka. this would make sense to me as i feel i must get to your type of tarka via bunjarra.

Hi Jerry,

Thank you for pointing out that there was no ginger, it should have been garlic AND ginger (60/40 mix) could you please tell me how I could edit the post. I would most appreciate it and thank you again.

Thank you,

Abdul

Quote from: 976bar on July 23, 2011, 05:25 PM



Hi Abdul,

And many thanks for sending me the book. I am a bit complexed however, that you have put a "Lamb Curry, on the bone" recipe on page 26, and then exactly the same recipe on page 28, but called it, "Meat Curry on the bone". Surely you could have substituted one of the recipes with something else, like a Bhuna for instance?........

Regards,

Bob

Hi Paul,

The reason why I seperated the two dishes is because they are both favourable dishes in traditional bangladeshi cuisine. That is why I felt that I should keep the dishes seperate. Please do cook them and hopefully you will experience the differences.

Thank you,

Abdul

Quote from: PaulP on July 19, 2011, 01:48 PM


When will part 2 be available?

Just one thing, when I've had a chicken ceylon in the uk they have tasted like a madras with coconut and sometimes even hotter than a madras. I thought Celyon (now Sri Lanka of course) had a reputation for hot spicy food.

Cheers,

Paul

Hi Paul,

Volume 2 will hopefully be available christmas 2012 as yet we still have many volume 1 books to sell.

Ceylon is a coconut flavoured curry, with a touch of hotness so it should be less than a madras. Some chefs however do like to add extra chilli to the dish. Normally it would be hot only if you ask for it.

Thank you,

Abdul

Hi,

The dish looks superb!  ;D

I might even consider putting it into my menu, would you have any objections?

Thank you,

Abdul

Hi Patrick,

Welcome to cro  ;D

You have made the right choice by joining, we have many helpful members who will help you to cook your favourite indian meal in BIR stye of cooking.

If you would like, you could keep an eye on the thread called BIR wagon where I have posted the basic preperations for BIR style of cooking. If you follow them step by step, soon you will be able to cook original dishes.

Thank you,

Abdul

Thank you everyone for all your feedbacks. I hope you enjoy cooking the following recipes and I look forward to hearing your feedback on them. If you have any questions, please post them. Thank you.


Chicken Madras

Ingredients

Pre cooked chicken  16 portions (est. 152 to 180grams)
Basic tarka
Chilli powder  1 tbsp
8 spice  1 tbsp
Tomato puree paste  1 tbsp
Small lemon  quarter cut
Gravy

Garnish
Coriander


Method

1.   In a cooking pot make a basic tarka.
2.   Add 8 spice, chilli powder, tomato puree and squeeze the juice from the lemon.
3.   Then add 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
4.   Add the chicken portions, stir well and cook for 2 to 3 minutes. 
5.   Finally add 1 pint of gravy and cook for 5 to 6 minutes.
6.   Garnish with coriander. 







Chicken Ceylon


Ingredients

Pre cooked chicken  16 portions (est 152 to 180grams)
Coconut cream  2 tbsp
Coconut powder  1 tbsp
Sugar  1 tsp
8 spice  1 tsp
Tomato puree paste  1 tbsp
Basic tarka
Gravy

Garnish
Coriander
Lemon  2 pieces cut into thin rings (est. 2mm thickness)


Method

1.   In a cooking pot make a basic tarka.
2.   Add 8 spice, tomato puree, coconut cream, coconut powder and sugar.
3.   Then add 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
4.   Add the chicken portions, stir well and cook for 2 to 3 minutes. 
5.   Finally add 1 pint of gravy and cook for 5 to 6 minutes.
6.   Garnish with coriander and lemon.


Next week; Chicken Saagwalla

Ingredients; spinach, pre cooked chicken and butter.

Hi,

Thank you for your replies, I am happy ;D that you all have shown interest into what I have posted.

With regards to the salt, the reason I add it with the oil and cook is because I am purely heating the oil before completing the tarka. Whether I put the salt in first or last, it does not change the taste, it is just the way I prefer to cook at times.

The recipes I have(will) post, is(will be) exactly how I cook in my kitchen in the restaurant and this is exactly how I have taught many chefs over the years.

Thank you,

Abdul

1.   ?8 Spice?

Ingredients

100g Mild Madras
100g Paprika
200g Haldi Ground Turmeric
100g Dhaniya Ground Coriander
100g Chilli Powder
50g Jeera Ground Cumin
50g Garam Masala
25g Tandoori Powder
(These ingredients can be found in your superstores)

Method

2.   Pour all the seasonings into a mixing bowl
3.   Mix thoroughly until it forms into one powder.


4.   Gravy

Ingredients

4 Large onions  finely sliced
4 Small Potatoes  sliced
1 Capsicum  sliced
Fresh Coriander with stalks & leaves  1 handful
6 Green Chillies  sliced
1 Carrot  chopped
1 Tin of Peeled Tomatoes (400g)
Salt  1 and half tbsp
Turmeric Powder  half a tbsp
?8 Spice?  2 and half tbsp
Oil (of your choice or preferably sunflower) 6 tbsp

Method

In a large bowl, add oil, onions, salt, turmeric powder, ?8 Spice?, potatoes, capsicum, green chillies & carrot. Then add the tin of Peeled Tomatoes & the coriander.

Pour everything into a cooking pot & add 3 pints of water; the water level should be above the ingredients that have been placed into the cooking pot.
Boil until the vegetables are cooked (estimated time 30 minutes)

Finally, take the cooking pot off the cooker, allow it to cool down completely & use a blender to mix all the ingredients together.

For storage ? keep refrigerated at the temperature of 0-5 ˚C & no longer than 2 days

5.   Pre cooked chicken for curries (BIR style)

Ingredients

1.5kg of chicken breast cut into medium portions
Oil  2 ladle spoons
Onion  3 ladle spoons, chopped
Salt 1 tsp
Capsicum  quarter, chopped
Garlic ginger mix  1 tbsp
8 spice  2 tsp (heaps)
Tomato puree  1 tbsp
Gravy  half pint

Method

1.   In a cooking pot add oil, salt and cook for 1 to 2 minutes.
2.   Add the garlic ginger, onions and cook until golden.
3.   Then add 8 spice, tomato puree and cook for 2 to 3 minutes.
4.   Add the gravy and cook again for 2 to 3 minutes.
5.   Finally add the chicken portions, stir well and cook for 10 minutes and then simmer for 5 minutes (at this point the chicken should be dry). Check to ensure that the chicken is cooked.
6.   Take the pot off the cooker and allow it to cool down within 90 minutes.
7.   Store the chicken in the fridge (0 to 5 Celsius preferably no more than two days).
8.   If you are preparing your dish at the same time then you do not have to store or cool down.




9.   Basic tarka

Ingredients

Oil  1 tbsp
Garlic  1 tsp
Onions  2 tbsp
Green capsicum  quarter chopped (optional)
Touch of salt (according to taste)
This is a guideline as to how you should prepare a basic tarka for any dish

Method

10.   In a frying pan add oil, garlic, onions, salt and cook until golden. Then you can start adding different ingredients to change the dish to one you would like to prepare.


Now you should be ready to cook the dishes. (You should have your 8 spice; gravy; chicken; and tarka prepared)

As a first dish we will cook a chicken curry

11.   Chicken curry

Ingredients

Basic tarka
Pre cooked chicken  13 pieces
8 spice  1 tsp
Gravy
Tomato puree  1 tsp

Garnish
Coriander

Method

12.   In a frying pan, make a basic tarka and add the chicken portions; stir well for 2 to 3 minutes.
13.   Add 8 spice, tomato puree and 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
14.   Then add 1 pint of gravy and cook for 5 to 6 minutes stirring occasionally.
15.   Garnish with coriander

Quote from: moonster on July 10, 2011, 12:43 AM
Hi Abdul,

My preffered BIR curry along with Mrs moony is a lamb ceylon, if you have a recipe, please post it.

I am pleased you have posted your 8 spice and gravy recipe to this forum, this will most definatley prompt other members who have yet to buy your book, to try the handi curry, although it is a more traditional dish and exactly how i have it before ,if not better off my bangladeshi friends, it really does make an excellent alternative to BIR.

Regards,

Alan ;D

Hi Alan, I will post a lamb ceylon recipe soon and I hope you will enjoy it. Due to my work commitments, I would just like to say that the time for my response to posts may vary.

Thank you,

Abdul