Ok cheers i would think cartoned would probably be to sweet anyway
cheers
Jamie
cheers
Jamie
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#172
Dansak / Re: CA's Chicken Dhansak
February 17, 2011, 04:44 PM
Hi Corry
That pic looks about the same as my finished dish when it was first done like i say it had become thicker when i came to use it the dhansak but that didn't matter once base was added one final question i used the natural pineapple juice out of a tin of chunks do you use this or actual cartoned pineapple juice
cheers
Jamie
That pic looks about the same as my finished dish when it was first done like i say it had become thicker when i came to use it the dhansak but that didn't matter once base was added one final question i used the natural pineapple juice out of a tin of chunks do you use this or actual cartoned pineapple juice
cheers
Jamie
#173
Dansak / Re: CA's Chicken Dhansak
February 17, 2011, 07:08 AM
HI
Cheers mine were like lumpy mash and blended nicely into the final dish so i suppose i got them right they were definetly not under cooked i have frozen 4 portions for another time will definetly make again cheers
Jamie
Cheers mine were like lumpy mash and blended nicely into the final dish so i suppose i got them right they were definetly not under cooked i have frozen 4 portions for another time will definetly make again cheers
Jamie
#174
Dansak / Re: CA's Chicken Dhansak
February 16, 2011, 06:10 PM
Hi
Made this tonight was very tasty but having never had one before so didnt have anything to compare it to so i'll be having one next time i'm out just one question not sure i got the lentils right not the flavour more the texture having made them last night when i came to use them tonight they were a bit dryer than when i put them in the fridge are they supposed to stay hole or blend into the final dish ?
cheers
Jamie
Made this tonight was very tasty but having never had one before so didnt have anything to compare it to so i'll be having one next time i'm out just one question not sure i got the lentils right not the flavour more the texture having made them last night when i came to use them tonight they were a bit dryer than when i put them in the fridge are they supposed to stay hole or blend into the final dish ?
cheers
Jamie
#175
BIR Main Dishes Chat / chicken khata
February 15, 2011, 07:11 AM
Hi
Went to my local bir on Saturday and fancied trying a new dish so went for a chicken khata it was on the menu as a 3 chilli medium to hot dish however when it came id say it was on the mild side of medium but tasted nice so thought id try to make it myself after dissecting it here are the ingredients i got from it not sure of quantities yet though. If anyone has tried this dish in a bir and has any pointers please lat me know.
chicken
finely chopped onion
finely chopped green pepper
g/g paste
tinned plum tomatoes
spice mix
chilli powder
finely shredded fresh mint leaves
salt
base sauce
cheers
Jamie
Went to my local bir on Saturday and fancied trying a new dish so went for a chicken khata it was on the menu as a 3 chilli medium to hot dish however when it came id say it was on the mild side of medium but tasted nice so thought id try to make it myself after dissecting it here are the ingredients i got from it not sure of quantities yet though. If anyone has tried this dish in a bir and has any pointers please lat me know.
chicken
finely chopped onion
finely chopped green pepper
g/g paste
tinned plum tomatoes
spice mix
chilli powder
finely shredded fresh mint leaves
salt
base sauce
cheers
Jamie
#176
Talk About Anything Other Than Curry / anyone know a good chinese website
February 08, 2011, 09:14 PM
Hi
Does anyone know a good chinese website a bit like this one
cheers
jamie
Does anyone know a good chinese website a bit like this one
cheers
jamie
#177
Talk About Anything Other Than Curry / having trouble viewing pictures
January 28, 2011, 07:39 PM
Hi
For some reason i can i only view certain pictures these days most of them are just red x's in a box any ideas why this is happening now i have always been able to view pictures before?
Jamie
For some reason i can i only view certain pictures these days most of them are just red x's in a box any ideas why this is happening now i have always been able to view pictures before?
Jamie
#178
Lets Talk Curry / Re: Why do People Join this Forum?
November 19, 2010, 07:11 AM
HI
The reason i joined was that for years i had been making curry but the only recipe books i had were more of a home style cooking than BIR cooking so when i came across this site i thought i could learn allot about restaurant style cooking and i was not wrong since i joined i have learned so much from using bases to spice mixes to basic techniques so i thank everyone on the site for that.
Jamie
The reason i joined was that for years i had been making curry but the only recipe books i had were more of a home style cooking than BIR cooking so when i came across this site i thought i could learn allot about restaurant style cooking and i was not wrong since i joined i have learned so much from using bases to spice mixes to basic techniques so i thank everyone on the site for that.
Jamie
#179
Lets Talk Curry / fed up
November 14, 2010, 07:59 PM
Hi
Make of this what u will but too many people at the minute are great at critising the recipes on the site but have never even posted a construcutive additoin recipe tere selves if u r that good u find the missing peice and post it
fed up
Jamie
Make of this what u will but too many people at the minute are great at critising the recipes on the site but have never even posted a construcutive additoin recipe tere selves if u r that good u find the missing peice and post it
fed up
Jamie
#180
Lets Talk Curry / Re: Bhuna and Vindaloo - Why do these not live up to expectation
November 13, 2010, 09:14 PM
Hi
Would you agree that age has a part to play in all of this I'm 32 and have been eating bir curries for about 15 years so i guess my first taste of a bhuna could be different to that of someone who started in the 70's and 80's as changing styles, ingredients and shortcuts have been introduced over the years.
I suppose what i mean is that the recipes on here are close to as good as to days bir curries but some of the older members who ate them in the 70's and 80's may have a different perception of what a bhuna should taste like to what i and others may think they should taste like. But that's what its all about different opinions makes the curry world go round.
Jamie
Would you agree that age has a part to play in all of this I'm 32 and have been eating bir curries for about 15 years so i guess my first taste of a bhuna could be different to that of someone who started in the 70's and 80's as changing styles, ingredients and shortcuts have been introduced over the years.
I suppose what i mean is that the recipes on here are close to as good as to days bir curries but some of the older members who ate them in the 70's and 80's may have a different perception of what a bhuna should taste like to what i and others may think they should taste like. But that's what its all about different opinions makes the curry world go round.
Jamie