Well done Domi, you're clearly something special.
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#22
Talk About Anything Other Than Curry / Re: shish/chicken kebab style marinade used by doner kebab shops
July 10, 2010, 10:24 AM
Thanks very both of you, that's given me some ideas for tonight!
#23
Talk About Anything Other Than Curry / shish/chicken kebab style marinade used by doner kebab shops
July 10, 2010, 12:21 AM
BBQ weather tomorrow (well later to day by now I 'spose); had steak earlier this evening and want to try something different next: anyone know of a good marinade recipie fpr shish kebabs and chicken kebabs?
I'm after the sort of flavour commonly associated with kebabs (other than doner) commonly sold by doner kebab establishments.
Ta very much!
Adrian
I'm after the sort of flavour commonly associated with kebabs (other than doner) commonly sold by doner kebab establishments.
Ta very much!
Adrian
#24
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Dipuraja's Curry Base Gravy
April 20, 2010, 05:13 PM[/quote]I made the CTVindaloo using CA's base and the result was a run of the mill jack of all trades vindaloo - the kind that does pizzas, chicken and cheesy chips! lol but having said that, some people may prefer those kind of JOAT curries...Gawd knows I've eaten enough of those after a night on the vino lol [/quote]
Squse my ignorance, but what's a 'JOAT curry'?
#25
Talk About Anything Other Than Curry / Re: Fajita spice mix/seasoning
March 11, 2010, 05:18 PM
equal quatities of corriander, cumin and paprike works well; don't bung in anything else (except maybe herbs), otherwise it will taste too 'Indian'.
I used to use Old El Paso Fajita & Taco seasoning, but then for some God-only-knows-why reason they "improved" it, and now it's utter crap!
I used to use Old El Paso Fajita & Taco seasoning, but then for some God-only-knows-why reason they "improved" it, and now it's utter crap!
#26
Highly Recommended British Indian Restaurants / Re: Tayyabs London
March 10, 2010, 05:05 PM
Forget Brick Lane; over-hyped IMHO.
As you go east out of the City, down the Commercial Rd, in a little side-turning called Umberston St, is The Lahore Kebab House; I've been going there for about 15 years FANTASTIC! more Pakistani than BIR. You will not find CTM in there! Small menu but popular with the local Asians and City-Boys (& Girls!) alike.
It's still in many of the London restaurant quides and rightly so.
The Seek Kebabs, Chicken Tikka and spicy grilled Lamb chop is amazing; as is the saag ghost and Chicken karahi!
I have a pilgrimage there every time I go up to Town!
As you go east out of the City, down the Commercial Rd, in a little side-turning called Umberston St, is The Lahore Kebab House; I've been going there for about 15 years FANTASTIC! more Pakistani than BIR. You will not find CTM in there! Small menu but popular with the local Asians and City-Boys (& Girls!) alike.
It's still in many of the London restaurant quides and rightly so.
The Seek Kebabs, Chicken Tikka and spicy grilled Lamb chop is amazing; as is the saag ghost and Chicken karahi!
I have a pilgrimage there every time I go up to Town!
#27
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
March 04, 2010, 05:06 PM
If you have measuring spoons:-
2 lev tps corriander
1 3/4 lev tps turmeric
1 1/4 lev tps cumin
1 lev tps paprika
1 lev tps 'curry'powder
'simples'!
2 lev tps corriander
1 3/4 lev tps turmeric
1 1/4 lev tps cumin
1 lev tps paprika
1 lev tps 'curry'powder
'simples'!
#28
Curry Web Links / Re: dipuraja1 - BIR chef on Youtube
March 01, 2010, 03:28 PMQuote from: Cory Ander on March 01, 2010, 11:28 AM
The "korma" video seems to be stuffed up (regarding the narrative)...try one of the others......
thanks CA
#29
Curry Web Links / Re: dipuraja1 - BIR chef on Youtube
March 01, 2010, 11:10 AM
I'm being really dim here I'm sure - but all I can hear is music, with no voice-over! Do I need a you-tube log-in?
#30
Cooking Methods / Re: How do i get chicken really really soft?
February 22, 2010, 03:11 PM
No, with chicken breast, I might marinate it first, then fry it (only enough to "seal" it) at the beginning of cooking a curry, then add the remaining ingredients (including the base) and cook it until done throughout (i.e. about 5 - 10 mins for 1 inch cubes of chicken breast)
[/quote]
Ditto, good results every time!
[/quote]
Ditto, good results every time!