Hi All
Tarka Dhal an absolute favourite side dish of mine, nothing quite like
the taste of dunking a Fluffy Naan into a good Tarka Dhal!
Simple to cook and always a winner!
Cheers Chewy
Tarka Dhal

Quote from: solarsplace on April 04, 2011, 01:34 PM
Hi

Do any of you ladies and gentlemen use Karahi style dishes like these to cook with?

If so, did you buy one from an internet shop, and could you recommend a particular one / shop / size?

Thanks!

Hi Solarsplace
I thought this link may be of some interest http://gu.com/p/2gvye
Looks like good info on Balti cookware
Cheers

Quote from: Axe on April 09, 2011, 07:44 PM
Lovely Jubbly indeed! You certainly seem to be enjoying yourself and the videos work a treat. Nice one.

The minced chilli sounds interesting, no Mr Naga?

On the chicken baked in the oven front, have you seen my 'lazy/quick pre-cook chicken' recipe? I'd love to get some feedback from members. I hope you don't mind me mentioning this in your topic.

Thanks Malc,
No Mr.Naga in this one, as its a restaurant recipe, where the fresh crunchy green chillies
give you the heat and flavour and the red masala gives you that background tartness.

Your link for pre-cook chicken doesn't seem to work at the moment.

Is it this one from your ABC Balti thread

Quick Pre-cook Chicken
(Approx. amounts)
2 Chicken breasts
1 tsp IG Spice Mix
1 tsp Fenugreek
1 dsp lemon juice
1 dsp Mustard Oil
Looks like an interesting marinade
I do, do Handi Chicken on occasion, but I'm a bit old school and let the curry, flavour the chicken most of the time.
Cheers Chewy

Quote from: Ramirez on April 09, 2011, 05:33 PM

Quote from: chewytikka on April 09, 2011, 04:12 PM

1 tsp three Pataks Pastes

Thanks Chewy. Are these Kashmiri, Tikka and Tandoori?

Yes, these three here Ramirez, cheers

Quote from: Ramirez on April 09, 2011, 03:35 PM
Another great video, Chewy, and a lovely looking curry. Nice one.

What is the spec of your red masala mix/tandoori marinade? Also, you may have mentioned this in another of your threads, but how do you pre-cook your chicken (it looks like you don't cook it in any spices, as it seems very white)?

Hi Ramirez
Thanks, glad you liked the Vid, I'm enjoying making them.
I prefer Roast Chicken most of the time, in the vid the chicken breast
was seasoned and baked in foil for 25mins.


Red Masala Mix in the vid :-
4 tbsp Yoghurt
1 tsp three Pataks Pastes
Tandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour (Natural Cochineal)

Mixed powder in the vid :-
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King

Minced Green Chillies in the vid :-
Blend Fresh Green Chillies with
Coriander Stalks, Vegetable Oil
and a Pinch of Salt.
Cheers

Hi All
Thought I'd share this Jhal Frezi recipe which
is common in the better Bangladeshi BIR's I know here in the Northeast.
It's a bit different to the recipes I've seen posted here, but if you try it,
I think you'll get the Yum Yum factor.
Cheers Chewytikka
"http://player.vimeo.com/video/22149951"

Quote from: topconker on April 08, 2011, 08:51 AM
Thanks Chewy,
That looks great, would be OK to put it a slo cooker?
Cheers,
TC

Hi TC
Slo cooker's a good idea, but I would still probably stir fry everything for 10mins
to activate the spices and then transfer it to a hot slo cooker before adding the water.

Phil
Yes, spot on, soak the ingredients for 30mins before blending.
Tri - colour Mustard seeds, I only ever use brown, but I guess any colour would be OK for this.

cheers Chewy

Quote from: topconker on April 07, 2011, 09:33 PM
Hi Chewy,
Yes, I'm looking to produce a batch for say 8 people rather than single BIR portions, can you help?
TC

Hi TC
I think the best way to do this is to make a wet masala paste out of whole garam spices, fresh G&G, lemon juice and red wine. Marinate the beef in this paste for a few hours before you start!

Then take your pan and add oil, add 2 or 3 onions, chopped small and fry till golden, stir in G&G and mixed powder, then add the beef and all the marinade, stir fry for 5min, then add some water, put a lid on and cook on a low flame until the beef is tender and the oil separates and the onion has melted into the sauce. At a guess 45mins


For the wet Masala paste
6 large dried red chillis or Kashmiri Chilli powder
4 green cardamoms
3 cloves
Small piece of cinnamon
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp black peppercorns
I tbsp G&G paste
I tbsp tomato puree
2 tbsps lemon juice
1 glass of red wine
Soak these for half an hour before you blend them.


Cheers Chewy

Quote from: topconker on April 07, 2011, 03:52 PM
We have friends coming over next weekend for a curry night, and I've decided to do a chicken and beef madras from scratch rather than BIR style.
I'm sorted with the chicken version thanks to Mikes recipe but wonder if anyone has a good beef madras from scratch recipe I could use?
Thanks for any help,
TC

Hi TC
Just wondering what exactly do you mean by good Beef Madras from scratch, rather than BIR style, are you talking about a large quantity "Handi" Madras or a single portion Madras made without any base sauce?
cheers Chewy

Quote from: Axe on April 06, 2011, 01:13 PM
I've been messing about quite a bit on the curry front lately. Trying different things like the Sweet Potato Dhansak. The sweet potato worked really well so last night I made a Sweet Potato, Spinach and Mushroom Bhagi, which was also really tasty.

What alternatives have you tried and found to be really good?

Hi Axe
I made a variant of my Chilli Beef last night, which was fantastic and
is added to my "good combo menu"
The addition was Butternut Squash and the mixed powder was replaced
with MDH Kitchen King.
I added the par boiled butternut squash at the 5min mark so it didn't go too mushy!
Have a look at my original here
https://curry-recipes.co.uk/curry/index.php?topic=5651.0
Well worth a try Malc, Cheers