Hi Angelina,

Delia has some superb food in her books and I am sure her curries are worthy of comment but what you find on this site is totally different from that.
Keep reading and you will soon see what the site is offering. There are lots of good ideas and more than that the recipes you need to create that restaurant style taste which is so unique.

Thanks for not lurking and joining the gang.
Welcome and trust you get some inspiration from what you read.
So get cooking and let us know what delights you create. Good luck!

Regards

Ray G

I hope it includes personal delivery from F.H.M's babe of the month for that kinda dosh!

They look ace Pete!!

Went on the site but there is no hint of the price! How much do these things cost?

Ray

Thanks for that Mark,

And here's another recipe from the Restaurant Curry Section of the same book that I have just made with the Makhani Sauce and thoroughly recommend it.
It is rich, creamy and silky and a real treat for those who like Chicken Tikka Masala type dishes.

It can also be used with left over Chicken Tikka or Tandoori Chicken so is even quicker to make.

Bootiful!!

‎Murgh-Aloo-Chole

‎(Chicken with Potatoes and Chick Peas) Serves 4-6

‎This is a super-quick dish.
‎
25 g (1 oz) Ghee
‎5 ml (1 tsp) Shahi Jeera (Royal Cumin)
‎5 cm (2 inch) piece Cassia Bark or Cinnamon Stick, halved
‎1 fresh Green Chilli, seeded and chopped
5 ml (1 tsp) Ginger Paste
5 ml (1 tsp) Garlic Paste
‎5 ml (1 tsp) Ground Coriander
‎5 ml (1 tsp) Ground Cumin
‎300 g (10 oz) boned Chicken Thighs or Breast, skinned and cut into 5 cm (2 inch) cubes
‎50 g (2 oz) natural Yogurt
‎2.5 ml (1/2 tsp) Chilli Powder, or to taste
‎400 g (14 oz) can of Chick Peas, drained and rinsed
450 ml (15 fl oz) Makhani Gravy
‎150 ml (1/4 pint) warm Water
‎225 g (8 oz) pre-boiled Potatoes, peeled and cut into 5 cm (2 inch) cubes
‎5 ml (1 tsp) Salt, or to taste
‎2.5 ml (1/2, tsp) Balti Garam Masala
45 ml (3 tbsp) chopped fresh Coriander Leaves

‎Preheat a karahi (Balti pan) over a medium heat and add the ghee.
When hot, but not smoking, add the Shahi Jeera, Cassia or Cinnamon and Green Chilli, let them sizzle for 15 seconds and add the ginger and garlic.
Stir-fry for 30 seconds and add the Ground Coriander and Cumin. Stir-fry for a further 30 seconds.
‎
Stir in the Chicken and Yogurt and increase the heat to high.
Stir-fry for 4-5 minutes and add the Chilli Powder. Stir-fry for a further 1-2 minutes.
‎
Add the drained Chick Peas and stir-fry for 2-3 minutes, then add the Gravy and warm water. Bring to the boil, reduce the heat to low, cover the karahi with a lid or piece of foil and cook for 15-20 minutes, stirring occasionally.
‎Add the Cooked Potatoes and Salt, simmer uncovered for 4-5 minutes and add the Garam Masala and
‎coriander leaves. Stir and cook for 1 minute, then serve.
‎
Preparation time: 15-20 minutes, plus cooking time for the potatoes and Makhani Gravy Cooking time: 35 minutes


Regards

Ray

Hi Y.F.

Having read the number of books I have about curry it does crop up from time to time that good chefs have their "own recipes" for Garam Masala and guard the secrets to it as much as their base sauce's.
I don't see why they would need to spend that much time roasting and grinding the spices.
It takes me five minutes to create a jar full which seems to last forever.

The quantities used are very small and even half a jar full lasts ages. I also know through talking to Asian friends that some of the preparation work goes on not in the restaurant but at home, even grandma can have a hand in it. And I have visited many houses in the course of my work where almost production line factory food making seems to be going on which I assume is not for home use.
I have often seen staff opening up their shops with pans of pre-prepared food made elsewhere, dough, samosa's, kebabs etc.

I do agree their will be many using packet Garam Masala just as some use jars of pureed Ginger and Garlic instead of fresh but it should not be dismissed that other options are not used by some. Perhaps this is yet another question that we can ask next time we pick a take-away up!

Regards

Ray

Quote from: fourmations on October 08, 2005, 02:22 PM
I also think that the usual garam masala with cumin and coriander ruins a curry as it makes them all taste the same.
It is basically a curry powder, whereas the one i use is very fragrant and not like a curry powder.
Regards
niall

Hi Niall,
Yes I totally agree with you. The shop bought Garam Masala's rely on the cheaper spices to keep cost's down, that is why there is a greater use of Coriander and Cumin.
"Garam" means "Hot" so why add these spices which are not hot at all.
I have made a number of recipes for Garam Masala out of books all using the more aromatic spices. Simply roasting the whole spices gives off an amazing aroma and you know straight away you are making a superior product. There are one or two recipes on this site and for the cost of a coffee grinder I would reccomend to everyone they try it. You will never buy packet stuff again!

Ray

Great photo George!
Well lit, sharp, correct exposure but where's the half naked girl draped over the box??
Are you a rep for MDH??

I shall hunt out a pack. If I get some I will post some on Curry King!!

Ray

Quote from: Curry King on October 07, 2005, 03:49 PM
What is Kitchen King ive never heard of it?
Cheers
cK

I will have a look in my local Asian supermarkets. If they ain't got it then no-one has got it. I shall let you know.

Ray

Quote from: raygraham on October 07, 2005, 03:53 PM

Quote from: George on October 07, 2005, 02:15 PM
Garam masala is added towards the end of cooking, in authentic Indian cuisine, not just packet mix garam masala.
George

Sorry folks, fogot to attach it. Here it is..........I hope

Ray

Quote from: George on October 07, 2005, 02:15 PM
Garam masala is added towards the end of cooking, in authentic Indian cuisine, not just packet mix garam masala.
George

Hi George,
I do sometimes use shop bought Garam Masala but mainly make up my own. It is far more aromatic and fresher than packet stuff. The roasting of the spices gives off such a fantastic aroma. Try this Garam Masala I have attached from Mridula Baljekars book.

Regards

Ray