Quote from: hotstuff09 on November 29, 2011, 10:52 AM

Quote from: ifindforu on November 29, 2011, 10:27 AM
You vanot buy the ingredients  unless you are comercial so no good telling you

How do YOU know what the rest of us can do, If you are so sure of yourself, tell us what the ingredients are and let's find out for ourselves. But you won't do that will you Because you think you have one up on every one else

HS

no tthats wrong.put it bluntly im out to make money just like the bir ok.

Quote from: ifindforu on November 29, 2011, 10:27 AM

Quote from: Whandsy on November 29, 2011, 09:43 AM
I have got some mixed powder from a takeaway and I have to say it is a lot milder and more fragrant that the mixes I have tried off this site. The only problem is I don't know whats in it.
Come on terry don't be shy share the knowledge!!

Wayne

You vanot buy the ingredients  unless you are comercial so no good telling you

just waiting for jerry m to contact me he will then tell you

Quote from: Whandsy on November 29, 2011, 09:43 AM
I have got some mixed powder from a takeaway and I have to say it is a lot milder and more fragrant that the mixes I have tried off this site. The only problem is I don't know whats in it.
Come on terry don't be shy share the knowledge!!

Wayne

You vanot buy the ingredients  unless you are comercial so no good telling you

Quote from: Cory Ander on November 29, 2011, 12:58 AM
Yeah, I'm a bit confused as to whether the secret is now all in the gor, all in the bargaar, or all in the mix powder....or all somewhere else!

Pity you just can't tell us Terry!?  :

once jerry m gets the powder he will tell you its all in the mix,you know how to bagar you know about goor you just have ti wait sorry TERRY

Quote from: JerryM on November 13, 2011, 10:07 AM
the bhuna experience gave me the push i needed to really push this recipe a little. don't get me wrong the as spec recipe is top notch. my tweaks are purely aimed at fitting my needs - something like BIR but without the effort.

on the rev3 make i essentially followed my gut feeling. so all in cooking approach and some fine tuning.

the recipe is now 100% what i was after and see no further changes other than at some point adding in a "bhuna derived" paste(s) but i'm a long way from that.

ifindforu - many thanks for doing most of the hard work in providing a top notch ball park recipe. i'm well pleased.

recipe rev 3:
cinnamon (see pic ~ 1 off piece of stick broken in half lengthways and no more than 50mm long) something like 2g
cardamom 5 off
bay 2 off

Nb the above removed prior to blending except for 2 off cardamon which were blended in

onion ~370g
oil 30ml
garlic puree 5g
mix powder 10ml (2 off tsp)
tin toms 200g
water 100 ml
salt 5 ml
chopped coriander root 45 ml
veg ghee 5ml

method: all in the pan and simmer v.slow 2hrs with lid on, remove cinnamon, bay and 3 off cardamom, add 50ml  water, blend.

Jerry m i can see you like your curry, well im going to give you an offer you cant refuse,I know the curry secret and its all in their mixed powder,i have learnt how to do this by working in the takeaway,How true is this? well Jerry im awilling to send you some of my mixed powder free of charge if you get in touch ,and then you can tell the forum your experience of  The powder that i would send you is for comercial tasting indian curry bir takeaway you will no longer need to look any futher IFINDFORU

Quote from: Secret Santa on September 13, 2010, 06:16 PM
Surely the Onion/potato bhajis should be excluded on the basis that they include potato and therefore are not onion bhajis?  :

potatoes are part of an onion bhajie just the same as lentils ,so you mite as well leave out all the ingredients and just fry oniond doh

Quote from: ifindforu on November 08, 2011, 08:54 PM
Ok I know some of you like to make meals quickly and not comercial way so ill give you this recipie
after watching the take aways bosses wife cook it in front of me,and I eat it later
MUST BE AN  ALIMINIUM FRYING PAN
1 onion chopped fine 3 tomatoes cut into pieces 4 chillies cut up, 1 tablespoon garlic ginger paste 80% garlic 20% ginger
do not peel the ginger when making this paste ,Put into frying pan and with half cup of oil,start frying
when all is on the go frying add half desert spoon of kashmir masala now it needs 2 desert spoons of eastern star curry powder keep frying and moving about not to burn.It must be fried until its like paste all fried down,now add your pre cooked meat and finish off with some fresh coriander hope you ENJOY aia f you need the powder then visithttp://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=120809616462#ht_500wt_1156] [url]http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=120809616462#ht_500wt_1156[/url]

























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Quote from: hotstuff09 on November 09, 2011, 03:16 PM

Quote from: ifindforu on November 09, 2011, 02:54 PM

Quote from: PaulP on November 08, 2011, 09:04 PM
Hi Ifindforu,

Interesting post thanks, but a quick search for eastern star curry powder and I could only find 10 kg tubs of a chinese curry powder. Does that sound like the same stuff?

Thanks,

Paul

If you need some Eastern star go here
thats the one i will be putting 8 ounce packs on ebay shortly but yes you can only buy it in 10 kilo tins but this is the real mcoy

I've noticed that Chinese Chef's use this brand of Curry Powder as well, 

[url]http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=120809616462#ht_500wt_1156] http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=120809616462#ht_500wt_1156

Quote from: PaulP on November 08, 2011, 09:04 PM
Hi Ifindforu,

Interesting post thanks, but a quick search for eastern star curry powder and I could only find 10 kg tubs of a chinese curry powder. Does that sound like the same stuff?

Thanks,

Paul

thats the one i will be putting 8 ounce packs on ebay shortly but yes you can only buy it in 10 kilo tins but this is the real mcoy

Ok I know some of you like to make meals quickly and not comercial way so ill give you this recipie
after watching the take aways bosses wife cook it in front of me,and I eat it later
MUST BE AN  ALIMINIUM FRYING PAN
1 onion chopped fine 3 tomatoes cut into pieces 4 chillies cut up, 1 tablespoon garlic ginger paste 80% garlic 20% ginger
do not peel the ginger when making this paste ,Put into frying pan and with half cup of oil,start frying
when all is on the go frying add half desert spoon of kashmir masala now it needs 2 desert spoons of eastern star curry powder keep frying and moving about not to burn.It must be fried until its like paste all fried down,now add your pre cooked meat and finish off with some fresh coriander hope you ENJOY

























5