A favourite starter is Tikka Tukra
Chicken Tikka with Cheddar cheese slices melted on top.

Very simple, just cover the tikka with Kraft singles or any cheddar slices.
pop in the Microwave for a minute, add a bit salad on the side. Luvvly Jubbly.

You can get this in some BIR's in my neck of the woods.(Very Popular)
Cheers Chewy

Quote from: JerryM on August 24, 2011, 04:01 PM
a basic assumption that i've followed without question is that tarka is garlic ginger paste.

various question marks led me to try out just garlic paste. i was surprised to find i did not miss the ginger.

this begs the question do BIR use more than 1 off tarka ie have both g/g paste and garlic paste.

the thinking being that perhaps g/g works better in some dishes and g on it's own in others.

Hi Jerry
A Tarka or Tadka  is much more than G&G and is used at the beginning of most BIR dishes. It just means tempering herbs and spices in hot oil, to release flavour.
A second Tarka can be used at the end of cooking a dish as a flavour enhancer.
A good Tarka example is my Madras Video Recipe and the Tarka Dhal Video Recipe explains the second Tarka.
cheers Chewy

Quote from: tempest63 on August 21, 2011, 08:53 PM
Do any of you good guys and gals have a decent recipe for tandoori pheasant?

My wife and I shoot flying game and our golden rule is we eat what we shoot. Pheasant can be so dry and I have seen a number of celebrity chef recipes that concentrate purely on the breast meat, (cooked on the stove top!) which is such a waste.

If there is a good recipe for oven/tandoori pheasant I would be most grateful.

T63

Hi T63

No Tandoori Pheasant here, but you could just use any Tandoori marinade.

Also there's plenty of google links:-
http://www.durhamvenisonandgame.co.uk/recipes/#Recipe1
http://wendall.org/omnivorous-bear/?p=1423

Interesting to read your results if you try this.
cheers Chewy

Quote from: Razor on August 21, 2011, 03:26 PM
Hi Chewy,

Not quite sure how but this one must have pass me by whem mi back was turned

Can't say that I've ever heard of a Pudina but it certainly looks lovely.  Kind of puts me in mind of a 'minty' Jal frezi.

Another excellent video my friend.  I would love to have a crack at making a vid but have no clue as to whare to start.....any pointers mate? ;D

Ray

Hi Ray
Thanks mate, you just need a camcorder, tripod and good light.
Adding the motion text, takes the time and effort, but fun all the same.

Minty Jal frezi, why not. The sweet mint will go well with the tang of the red masala mix and fresh green chilliis.
cheers Chewy

Quote from: t-c on August 21, 2011, 02:41 PM
Hey Chewy.
I've just watched your mint chicken video, and your right fella, it does look very tasty.  So you won't be surprised to know, I'll be giving this one ago in the week, and will let you know how I get one. 
It's gonna sound daft, but if like me, I find someone/product I like and can trust I'll always go back to it, and as I've always had good personal results from your recipe's Chewy, I'll always try the recipes you've rated, they may not turn out as BIR but as as you said practice makes perfect 

Cheers.
tc

Hi tc
Thanks for the kind words and keep on currying mate
You might even end up doing better than BIR.
cheers Chewy

Quote from: t-c on August 19, 2011, 07:31 PM
Hi Chewy.
I made your madras using your base sauce, and madras recipe and it was delicious, so I polished off the madras I had intended freezing  ;D

This is the first time I've made a madras from start to finish, there are lots of things that I need to practice and learn, but that just takes time.

Thank you

Hi tc
Glad you had a result, first time of trying. practice makes perfect, as they say.

I cooked my simple Chicken Curry Madras Hot, late last night.
Which is basically my Pudina Murgh recipe, tweaked with extra chilli and no mint.
You may want to give this one a go, as its really very tasty.

https://curry-recipes.co.uk/curry/index.php?topic=5902.msg58246#msg58246
cheers Chewy

Quote from: solarsplace on August 19, 2011, 09:28 AM
Hi Chaps

Approx how much of this tamarind sauce would you add to a single portion?

Many thanks

Russ

Hi Malc
You only use a dash of worcestershire in this Madras, so try a 1tsp of Tamerina Sauce.
Martin
The sour Amchur powder would be interesting, but I'm not sure if it would help give that Madras flavour.
cheers Chewy

Hi Ray
Keep at it mate, you'll crack it.
Jerry
I'm using Maggie Tamerina sauce, its a really good blend, great on its own as a dip
or thinned and added to a curry.Well worth a try.

http://osem.co.uk/products/maggi-tamarina-sauce

Hi tc
Thanks for the feedback, glad the recipe has worked for you.
My 3 hour base recipe with the whole onions will zip down to 1 hour
if you use your pressure cooker.
Mind you, if your giving your base away, you may want to consider
buying a restaurant size version.

cheers Chewy. ;D

Hi Wickerman
Welcome to cr0, I've just scoffed some Beguni and Onion Pakodas
I'll have to compile the recipe and post it in the veggy snacks.
This is the famous Curry Spoon your looking for.
Hand made heavy gauge steel, bashes the hell out of my favourite
Ally pans, makes too much racket and does your wrist in after a few hours
of cooking.
Like Martin says, it equals 3 tbs volume.
If you want to cook authentic, this is the one.
But IMHO.Not really necessary for home cooking.

cheers Chewy