I dj every Saturday 6-8pm GMT on www.nu-raveradio.com playing anything from '88 house to todays breakbeats.

Tonights show was a chilled out melodic, inteligent DnB mix

    Melodic / Intelligent Drum n Bass mix

    2 hrs @ 256kbps = 221mb

    Download

    Omni Trio - Serpent Navigators
    Beta 2 & Zero T - NYC Diesel
    Seba & Lo-Tek - Sonic Winds
    Intense - Natural Progression
    Omni Trio - The Elemental
    The Spirit - Pace
    Fourth World - Brothers
    Mystic Moods - A Sense Of Summer
    Future Bound - Liquid Groove
    Jonny L - Tychonic Cycle
    Seba & Lo-Tek - So Long
    Hokusai - 12 Till 4
    Blame - Centuries
    Fokus - On Line
    Rantoul - Digital Future
    Nookie - Funk Be The Flavour
    Axis - Solutions
    Nookie - The Magic
    Mykra - Chimes
    Jonny L - Common Origin
    Radiance - Jazz Resource
    Omni Trio - Trippin' On Broken Beats (Carlito Remix)
    Adam F - Metropolis
    Decoder - Quake

    Download

Interesting post Chewy, and I personally add any frozen chicken stock I have to my base when I make one.

That aside, were there any vegetarian dishes on the menu, such as tarka dhal, and would they have this base included in the dish?

hey skintfleetwood, you've only just got here and already getting pi$$ed off cause your style of curry making is not the same as the forums intention - BIR replication.

Chill out dude, do some reading and try a base recipe and curry, i'm sure you will be amazed at the curries you create.

Once you create that bir style curry from scratch, the only jars of pataks you will be buying is their tikka/tandori pastes for assisting marinades.

I use a 9 litre stainless steel pot for making my base sauce in and use a wok for cooking my curries, but most chefs prefer to use an aluminium frying pan for the actual curry cooking




Base pot



curry cooking

Once the kitchen has the pot of gravy and other various additions such as pre cooked meat & bunjara made up, then yes, making a dish from scratch is 5-6 minutes cooking time.

Once you know your regular turnover of dishes, you can start cooking certain meats in advance, or pressure cook the meat with a masalla ready for the final dish.

I generally freeze my extra naan's and find that in the toaster or under a grill for 1.5 - 2 mins from frozen and they are not bad.

Take a drive around your local asian community areas and you will find local grocery stores will stock almost everything you need at the best prices.
Sacks of onions and catering size cans of veg oil are a big give away


The one I use find it great that an english white guy knows so much about spices and is picky about his fresh produce and are always very welcoming.

A couple of recipes I use that seem to go down well with everyone who has tried them.

Ratia
-  225g yoghurt (Greek is good)
-  1/2 tsp chilli powder (optional)
-  1/2 tsp garam masala
-  1 tsp sugar (or to taste)
-  1 teaspoon bottled mint jelly (or sauce)
-  1/4 tsp mango powder (amchoor)
-  1 tbsp fresh coriander (finely chopped)
-  pinch of salt (or to taste)
-  couple of drops of green or yellow (or other colour) food colouring (optional)
-  1 clove finely chopped garlic (optional)

Simply blend all of the ingredients together.

Onion Bhaji's
Ingredients

140g gram flour
1tsp salt
1/2 tsp garam masala
1/2 tsp all purpose spice mix
1tsp ground cumin
1tsp ground turmeric
1tsp bicarbonate of soda
1tsp chilli powder
2tsp lemon juice
2tbsp vegetable oil, plus enough for deep-frying
2-8tbsp water
2 onions, thinly sliced
2tsp coriander or cumin seeds, lightly crushed
1 tbsp of Pataks Tikka Massala Paste (optional but recomended)


Method
Sift the gram flour, salt, cumin, turmeric, bicarbonate of soda, garam masala, seasoning and chilli powder into a large bowl.
Mix in the lemon juice and oil and then very gradually stir in just enough water to form a thick batter.
Slice the onions (and mix with the Pataks paste - optional)
Now mix in the onions and the crushed coriander/cumin seeds.
Allow the onions to 'sweat' in the batter for 1/2 hr before cooking. Mix well as the batter thins down.

Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 170C.
Without overcrowding the pan, drop in spoonfuls of the onion mixture and fry for 2 minutes. Then use tongs to flip the bhajis over and continue frying for a further 2 minutes or until golden brown.

Immediately remove the bhajis from the oil and allow to cool.
Heat oil back up to 190c and fry the bhajis again for 30 seconds or so to crisp them up and lose the oil in them.
shake em dry and roll em on a kitchen towel.
Enjoy!

I think the page structure in the website(.php) workings has changed, as my 'saved bookmark' was doing the same thing.

Click on the forum link and re-save your bookmark.

If you just want a few blades, pm me an address and i'll send you some f.o.c