Ok, so tonight was another opportunity for me to try another variation this time using up some of yesterday roast chicken (dark meat). Feeling quite hungry I forgot to check back here to see what I was meant to be trying next so just jumped in and put it together.

I put it together in a 24cm pan using 1 onion this time but with half a yellow pepper. I used the ajwain seeds again which I added a half way through cooking the onions and chillis. Then added some frozen peas. Once the peas were warmed in went the 3 egg mix with madras powder but forgot the besan (grrr) and slow cooked. Topped the omelette with pulled chicken meat and halved cherry tomatoes, and finished under a hot grill.

Conclusion: very nice combo indeed

I think the key to cooking on gas at home is to use an aluminium pan to ensure you get correct heat distribution through the pan. I don't use gas I have electric but I find that my curry burns if I use the hob on high. So often reduce to low-med.

Quote from: StoneCut on March 18, 2013, 04:31 PM
Isn't "Murgh Makani" just the indian name for "Butter Chicken" ?

Yes, but you have to put your Bistro cap on now and set yourself apart from the rest.

At least with dal it's dried, so you wouldn't have to worry about shelf life if you did stock it.

The Masala thing through me for a while when I first started getting into cooking curry. I believe it simply means spice/s and not directly aimed at a dish with a red coloured, coconut flavoured sauce. So technically, chicken tikka masala is pieces of chicken in spices, the fact they have added bell pepper is irrelevant, if you see what I mean.

The Lamb Pujabi is a tandoor cooked dish so it's effectively lamb tikka but not what you'll be expecting from a British dish of that name I would expect.

The butter chicken on your menu will be Murgh Makhani.

Sounds like a good excuse to go visit the restaurant for a curry.

Here's the Rajma Masala that Chris posted.

You must remember that all the procedures and techniques we discuss here are already optimised for a for a business to run. Deviating from these methods will not afford you the same results which is the ability to cook a variety of dishes in a quick cost effective manner.

For cooked preparations, I am fairly sure the maximum shelf life is 4 days without preservatives. This will include cooked meats and base sauces etc. But you should check with your Food Standards Authority for relevant policy.

I understand why you didn't include Korma now, which is very popular here in the UK. Perhaps a sagwala would be more appealing? Only you can answer these questions though, what flavours is it that Germans like to dine on?

My reference to King Prawn is in relation to having the choice of prawn or king prawn i.e. for a puree. If you wish to reduce your stock then I would go with prawn only.

You might consider that rather than offer sauces and a choice of fillings i.e chicken, lamb, prawn, veg etc., that you tailor the menu down to producing specific dishes. Pick out what you feel will be popular, for example, chicken tikka masala, lamb madras, prawn sagwala, vegetable curry, etc. Keeping in mind that this is not a dedicated curry restaurant.

Happy Chris posted a recipe for Rajma Masala, I posted some pictures of my attempt it. It could be made to BIR specs I feel, but this particluar recipe wasn't.

The Dal Samba in my local is basically a Tarka Dal with mixed veg, different to what you find on Google but I hear what your saying about presentation. Again if your reducing the menu you probably won't want it but one dish I absolutely love is the aubergine bhaji or brinjal bhaji. It has a fantastic curry almost chocolate taste and not forgetting samosa of course.

Biryani is a different animal altogether, being a dish of rice cooked with meat or veg within it. Up side, is that you could use leftovers as stuffing for wraps, tacho's, or even samosa etc.

There is nothing wrong with the idea of cooking separate dishes until you consider how you are going to store it, how much you are going to make and how long it lasts before you have to bin it and replace it. Not forgetting that a base is used to make a variety of dishes including your vegetarian option as well as the masala dishes etc. So unless your going to make small batches of everything which would be very time consuming, i'd suggest either freezing portions or sticking to the BIR methods already in place.

I can't advise on the pastes.

I always order King Prawn when available on a menu.

Korma is also a popular dish but you could opt for passanda, also biriyani.

Vege in my opinion should include sag aloo, chana masala, dal samba, veg curry, what about rajma masala, this will afford a chilli con carne too

Never tried minced beef in that way, but would instinctively stick to lamb as it lends itself to many things.

Sorry if it's vague but without knowing what menu it's going on, it's hard to say.

Other than what I have already commented on Jerry, I can only add that I would stick to using just one base out of the three you enjoy. Otherwise you risk having too many variables.

Perhaps it would be of benefit to list the dishes you feel you have mastered then list the dishes you are trying to master.

Also keep in mind that any changes you make to the base will also affect the dishes you have mastered.

Personally I would joint the bird removing the breasts and whole legs then use the remaining carcase as well or keep the joints back for tikka and tandoori. Most of the flavour comes from the thigh area though so keep that in mind.

Lamb is an animal up to 12 months, hogget is an animal 12-24 months, and mutton is anything older.

Quote from: Derek Dansak on March 17, 2013, 05:12 PM
I will re post the spice mix tomorow...d the test of time.   as i said before its great in dhansak recipies.

Is this it?

coriander 2 tsp
cumin 1 tsp
paprika  2 tsp
curry powder 3 tsp  (any mild one will do)
tumeric  4 tsp