Hi

Here is my dinner tonight done in 25 mins from start to finish its chicken tikka bhuna with pre cooked tikka and rice with onion seeds and cardamom with a onion seed and corrriander naan.







just what you need after a day at work

Jamie

Hi

whats the reccommended time to keep cooked tikka in the fridge 3 days

cheers

jamie

Hi jb

Now that's a meal is all that just for 2 people i struggle with just a main meal good work though

Jamie

Hi all

I am really into chicken chilli masalla at my local BIR well its actually a balti house i just cant seem to get the depth of flavour that they have most recipes i have seen are basically madras with extra chillies in them. The one from the balti where i go is a really deep dark colour with a fantastic flavour has anyone got any recipes or can point me in the right direction.

cheers

Jamie

Hi

Does anyone know where i can get cast iron balti bowls from the kind that they cook your meal in then bring it straight to the table to eat from

Jamie

Hi

Having read the comments and i do agree with what has been said why do you think so many bir's are using pastes? is it cheapness/ laziness or the convenience of the ingredients that they contain? it's probably a mix of all 3.
I personally don't want to use  pastes in my cooking so it's a case of playing with spices to find that extra 5 or 10% flavour I'm looking for.

Jamie

Hi
I was doing some work at an Indian restaurant yesterday and could not resist having a look in the kitchen unfortunately it was in the day time and non of the chefs were there so couldn't ask any questions.
Any way having looked through the kitchen which was very clean and tidy which is a good start, in front of the main stoves were the usual suspects mix powder, methi,salt etc but the thing i noticed and is why i may have to concede was the fact that there were 5 large catering sized tubs of pataks paste balti, kashmiri and a few others i couldn't read i have been against using them so far but i feel to take my curry to the next level i may need to experiment with adding pastes to my dishes to get that final restaurant taste.

Jamie

Hi
Cheers for the advise i'll go with fresh or frozen i think i suppose having a bag of frozen in the freezer is just as convenient as having tinned anyway

cheers

Jamie

Hi
Has anyone tried making saag aloo with tinned purred spinach I'm thinking of making some at the weekend i have seen the tinned stuff in my Asian shop just wondering if it's worth sticking a few tins in the cupboard.

cheers
Jamie

Hi
Gary the onion bhajis do contain potato as the IG recipe the ctm was CA's recipe the filling i use for the peshwari naans is 2 parts desicated coconut 1 part ground almonds half of caster sugar made into a paste then added to the naans as if you were doing a keema naan

Jamie