Hi Axe,

Would love you to give these a try mate.  I was reading your post about cooking the bhaji twice, I also go along with this.  Great for prepairing ahead.

The purest's wont appreciate adding potato and carrot but i know take away's that do this and they advertise them as just "onion bhaji", so what's good for the goose and all that

Let me know how you get on!

Ray

Hi Axe,

I'm not knocking your recipe at all but, there does seem to be a lot of ingredients in there!

If it's a BIR style bhaji that your after, I doubt very much "they" would go to all that trouble or expense!

Does it have to be just an "onion" bhaji that you're after because I have a really nice recipe but it does also involve carrot and potato.  Not strictly an onion bhaji but a nice bhaji, few ingredients, and very easy to make.

Let me know mate

Ray

Hi SS,

Thanks for the kind comments.  Here's the kebab recipe if you're interested https://curry-recipes.co.uk/curry/index.php?topic=4393.0

Ray

Hi db,

Either bottled or powdered is fine.  If you're using powdered, you would dillute it with water anyway.  Just pour a line eithe side of your rice, then let it bake off in the oven.  This helps lock the dye into the rice and stops it bleeding when you give it a final mix.

Hope this helps!

Ray

Hi CA,

Yes, i did use tandoori masala but, i did cheat a bit and used "Rajah's Tandoori masala".  Also, the spiced oil wasn't to your spec.  I made the Ashoka Bunjara in the week but didn't really like what it added to my final dishes, so I basically retrieved about 150ml of the oil by compressing it through a filter and a sieve. It gave me a very clear, BIR smelling oil with a much higher smoking point!

What I like about all of your dishes CA, is that every component has the "BIR" smell to it, so it stands to reason that the final dish will be spot on.  I've always been pro "precooked meat" but your recipes prove that you don't need to.  I think the whole Madras took me about 12 mins to cook from start to finish and that was with me faffing around taking pictures. 

But for me, the key is the base.  If you can get this "bang on", (and this is "bang on"), I think the rest of the dish pretty much takes care of itself, just as long as you don't burn anything!

Brilliant recipe CA, thanks again.

Josh,

I will try to get the seekh recipe on here today with pictures

Ray

Hy Guys,

Ok, this is my attempt at CA's Chicken Madras, step by step!

Step 1,



From left to right,  1, Spiced oil.  2, Un-cooked chicken.  3, Garlic, ginger & 4 chopped chilli's.  4, CA's Spice Masala, curry powder, chilli powder & tandoori masala  5, Tomato paste, dilluted with water.  6, CA's Base.  7, Sugar, salt & lemon juice, mixed together.

Step 2,



Frying off the chicken.

Step 3,



Garlic, ginger & chilli's added.

Step 4,



Curry powder, spice masala, tandoori masala & chilli powder added, off the heat.

Step 5,



Tomato paste added.

Step 6,



A third of the base added.

Step 7,



Two thirds of the base added.

Step 8,



All of the base added along with the sugar, salt, lemon juice and some chopped coriander (not stipulated in the original recipe but, I love the stuff)

Step 9,



After 5 mins final frying, just to release some oil.

Step 10,



The finished artical.

This was absolutely beautiful, even if I do say so myself ;D

This is the fourth time i've made CA's Madras and each time, it has been as good as the last, no variation whatsoever, just a great consistant dish.  It has all the BIR smell, taste and pleasure that you would expect in your fav BIR.

If anybody's interested, this is what I had with it:



Left to right: Seekh Kebabs with side salad (recipe soon to be posted!)  Pilau Rice (courtesy of KD2)  and CA's wonderful Chicken Madras.

Just checked out the nearest TA menu and for this little lot, it would have cost me:  ?11.20 + ?2 delivery charge coz it's under 12 quid.  I reckon this cost me about ?3 to make and is far better than any TA I've ever had! ;D

Thanks CA for another great recipe

Ray

Cheers UF,  It's worth a go

Ray

Hi Guy's

Yeah, I think Punjabi would be useful, I.E, Jeera(Hindi) Zeera(Punjabi) = Cumin.

The two that I've listed as something "or" something are infact Hindi and Punjabi respectively.

Glad it's of some use though

Ray

Hi Jerry,

Sadleworth is quite away from the Pearl mate lol.  It's about 5 mile out of the town center.

Ray

Quote from: emin-j on March 01, 2010, 09:37 PM

Quote from: JerryM on March 01, 2010, 07:36 PM
emin-j,

i'll look out for the TRS stuff out of interest (to compare with the Heera brand which i have). i'm beginning to think that flour is powder though (comparing the TRS pic and my bag of the flour).

Thank's JerryM , when I got to the check out at the Indian Supermarket I had a bag of Coconut Flour and I asked the Indian Lady on the till if this was Coconut Powder as for making a Korma , the Lady replied ' No that is for Baking Cakes and stuff ' She then pointed to the Coconut Milk Powder which is what I bought but it was over twice the price of the Flour for half the weight !

Hi emin-j

I can understand why you got that response from the lady at the checkout.  She would thinking of the more traditional way to make Korma (Khorma) rather than in a BIR style.

Ray