Show posts

Profile Info
- Summary
- Show stats
- Show posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Show posts Menu

Messages - abdulmohed2002

Pages 1 2 3 4 5 ... 17

#21

British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?

January 11, 2012, 08:11 PM

Quote from: mickdabass on January 09, 2012, 10:52 AM
Hi Abdul
A belated Happy New Year to you!
Just wondered if you have got a naan bread recipe please
Best Regards
Mick

Hi Mick,
I have not got the recipe written down in a small quantity as in the restaurant we make enough dough for around 100. Once I make a small quantity at home, I will post it for you

Abdul

#22

British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?

January 11, 2012, 08:06 PM

Quote from: jb on January 09, 2012, 11:18 AM

Hello Abdul that would be great!! I'm around any evening this week apart from Friday...thanks Jb

Hi Jb,

I will try to get you into the restaurant by the end of this month. p.m me your mobile number.

Abdul

#23

British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?

January 11, 2012, 08:02 PM

Hi,

I have posted the recipe for an enhance gravy. This is however optional as the initial gravy recipe is complete.

Ingredients

Readymade gravy

Oil 130 ml

Garlic ginger mix 1 and half tbsp

Tin of plum tomatoes 200g

8 Spice 2 tbsp

Tomato puree paste 1 tbsp

Method

1. Blend the tin of plum tomatoes and put aside.

2. In a cooking pot add oil, garlic ginger and cook over medium heat for 2 to 3 minutes.

3. Add the blended plum tomatoes and cook for another 2 to 3 minutes.

4. Add 8 Spice, tomato puree and cook for 2 minutes.

5. Add 1 pint of water, turn to full heat and cook for 2 to 3 minutes.

6. Pour the readymade gravy into the cooking pot and add 3 pints of water.

7. Finally boil for 15 minutes and then simmer for 5 minutes stirring occasionally.

(Just before adding the gravy)

(The final result)

Anyone who has tried the gravy recipe on page.1 can use this if they wish to. I have posted the recipe as a number of our Cr0 members had not received the enhance gravy.

#24

British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?

January 09, 2012, 02:02 PM

Quote from: Cory Ander on January 09, 2012, 10:45 AM
Quote from: abdulmohed2002 on January 08, 2012, 08:26 PM
Coronation milk 2 to 3 tsp

Hi Abdul,

Sorry if this has been asked before, but what is "Coronation milk" please? Do you mean "Carnation"? Or "Condensed"? Or is it something entirely different?

Thanks,

Hi Cory Ander,

Yeah I had meant condensed milk, sorry for typo

Abdul

#25

British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?

January 08, 2012, 10:34 PM

Quote from: jb on January 08, 2012, 08:54 PM
Quote from: abdulmohed2002 on January 08, 2012, 08:26 PM
Quote from: curryhell on January 08, 2012, 04:35 PM

Thanks for clearing that up Abdul . This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.

Hi Curryhell,

This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.

Ingredients for the peshwari mixture

1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Coronation milk 2 to 3 tsp

Method

Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.

Thanks for that Abdul.I'm going to make some peshwari naans when I try out my new tandoori oven.It's a shame that I didn't have it here when I had my lessons with you.There's quite a few recipes on here for naan bread I'm just wondering if you have a definite restaurant version.

Hi Jb,

It would be best if you come to the restaurant and see how the definite version is made as seeing something yourself would make it much easier to understand, let me know when your free and I will let you know which day would be best to come.

Abdul

#26

Curry Videos / Interesting website for BIR recipes (with the help of videos)

January 08, 2012, 08:41 PM

I cannot remember who had told me about this website, but I have found it quite interesting, especially the chef Ms Shahena Ali, her technique of cooking BIR is very different as she does not use any gravy for the dishes.

Thought you may find it interesting.

http://www.videojug.com/film/how-to-make-bombay-potatoes

#27

British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?

January 08, 2012, 08:26 PM

Quote from: curryhell on January 08, 2012, 04:35 PM

Thanks for clearing that up Abdul . This is very useful as i dilute mine 50/50 with water so i need to now double up if i am going to make your recipes to spec. Could you possibly tell us exactly how to make the filling for peshwari naans too. I know there has been some discussion on the forum about this. This is the one naan bread that i so love to eat with a curry. I know some restaurants spread what looks like some kind of thin syrup on the top after it has been cooked.

Hi Curryhell,

This is how I make the filling for Peshwari Naans. Just bare in mind that it is a recipe for just ONE naan.

Ingredients for the peshwari mixture

1 and half tsp of coconut powder
just under a tsp of almond powder
2 sultanas cut into small slices
Half tsp of Sugar
Coronation milk 2 to 3 tsp

Method

Mix thoroughly and make sure the mixture should not be runny.
Then put the mixture into the naan dough.
Then make the naan using the normal procedure.

#28

British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?

January 08, 2012, 04:08 PM

Quote from: Whandsy on December 30, 2011, 05:43 PM
Hi Abdul

If you're still about and I hope you are as well, on a different note, do you have a recipe for stuffed pepper please

regards

Wayne

Hi Whandsy,

Normally I make a very dry chicken or lamb bhuna (must be finely chopped) or keema bhuna, before stuffing, I clean the insides of the pepper (taking seeds out) and roast the pepper on top of tandoor for est. 5minutes, then stuff it with the bhuna and roast it inside the tandoor until it gets cooked.

Sorry I do not have any specific measurements as they are not written down. I only make it if customers request.

Abdul

#29

British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?

January 08, 2012, 04:00 PM

Quote from: curryhell on December 30, 2011, 12:17 PM
Hopefully Abdul hasn't decided to leave us to our own devices and will continue to try and educate the class for some time to come in spite of the unruly behaviour of some of our classmates

I have a question for the teacher. The tomato puree paste in your recipes, diluted or undiluted?? Having cooked Abdul's madras last night to try out Ifindforu's mix powder, it suddenly dawned on me this morning, for some reason, that nobody has asked for clarification on this which is now beginning to nag at me a little.

Hi Curryhell,

I use undiluted tomato puree paste as I find it gives me a nice strong colour to my currys.

Abdul

#30

British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?

December 27, 2011, 10:09 PM

Quote from: natterjak on December 27, 2011, 06:00 PM
Quote from: Stephen Lindsay on December 27, 2011, 02:27 PM
He emailed a gravy enhancement to those who bought his book. This was made in addition to the basic gravy. Is this what he means by advanced gravy?

I bought his book a couple of months ago and I've had no email with any additional info whatsoever. Hence my confusion when people in this thread started discussing an advanced gravy. perhaps I was supposed to email him to request the additions but it's a bit chicken and egg isn't it - not knowing this extra info was "out there" I didn't know to ask for it.

Hi Natterjak,

No you do not have to ask, you should have received the email weeks ago in fact. I will send an enquiry to my admin team. If you can PM me your full name they can track down your email swiftly. Apologies Natterjak!

Abdul

Pages 1 2 3 4 5 ... 17