Quote from: rtague on October 16, 2012, 10:23 PM
Was wondering if there are any Bir vegetable dishes,I only see those great meat dishes,which I can't wait to try,,
was looking to find a nice gobi aloo,or is there such a Bir recipe?,thanks.

Hirtague, yes there are many veggie recipes on this forum, including aloo, aloo/gobi, brinjal bhajis, my suffed peppers which you can always substitute the mince meat with veggie mince.

Tomorrow night at the University (curry night), I am going to be making a Butternut Squash Jalfrezzi for the vegetarian main course, so will post that at some stage

Quote from: DalPuri on October 15, 2012, 08:14 PM
Yeah, i was thinking pumpkin. A King prawn and pumpkin dhansak.

Depends if its for kids or if you want some buffet items as well.

You could make zombies fingers (stuffed chillies) with edible fingernails attached.


or, Deep fried warty toads with bats blood (chicken lollipops with chilli dip)


Frank. ;D

Hi Dalpuri,

Are the Chicken lolipops (wings) with the meat pushed up or thighs please?

Quote from: Stephen Lindsay on October 14, 2012, 08:15 PM

Quote from: 976bar on October 14, 2012, 07:41 PM
I'm afraid I only like it on poppadoms, I too think it swamps out all the other flavours from a curry, no matter how much you use.

Bob - having never tried I wonder is there anything else you would substitute when recipes call for this pickle?

Hi Stephen,

I sometimes make this, https://curry-recipes.co.uk/curry/index.php?topic=8378.0

which packs quite a punch but is not so strong in flavour, I sometimes also buy, "Ahmed Food", jar of Chilli pickle in oil. These pickles are not for the faint hearted and are up there among Mr Naga, but without that overpowering flavour.

I'm afraid I only like it on poppadoms, I too think it swamps out all the other flavours from a curry, no matter how much you use.

Quote from: chillihothot on October 12, 2012, 10:51 PM
How much do students pay? This is pretty inspiring stuff.

I'm not sure, I've always been to busy to even bother looking at the prices. I'll take a look next Thursday when we do the next one

I do know that there are two price tiers though as some students pay a certain amount up front each year which then makes their meals cheaper.

Quote from: chef888 on October 13, 2012, 09:04 AM
looks great food bob well done m8 :-) any chance of the keema stuffed pepper recipe plz mate ty ( ivan )

Hi Ivan,

Here's the link to the recipe. I just substituted meat mince for Linda McCartney's veggie mince

https://curry-recipes.co.uk/curry/index.php?topic=7684.0

Quote from: GulfExpat on October 12, 2012, 08:51 PM
AWESOME work, Bob!

You're like Bill Buford in book Heat!

Not quite sure what that means lol, but how did the other recipes I sent you turn out?

Curry night on a Thursday is becoming evermore popular now that all the students are finding their way around and select which restaurant they want to eat in.

Last night, I made 10kg of Garlic Chili Chicken and 10kg of Chicken Tikka Chasne, (having marinaded the chicken tikka for 24 hours) along with 30 (vegetarian) Keema stuffed peppers and a 3kg bag of red lentils (Tarka Dhal). Along with other dishes (which we have to provide to cater for everyone), there was rice, naan breads, poppadoms, coriander chutney (which seems to go down really well), and as we had ran out of yogurt, just Mango Chutney.

We ran out of curry at 6.30pm having started at 5pm and had to retrieve the situation by making a chicken tikka masala (knorr professional pastes) and a Chicken Dopiaza (made from scratch with no base sauce but extra hot as we had to have a mild and hot curry).

Next week we have decided to make 40kg of curry, not sure what I am going to make yet, but I know we have to increase the output by at least 2.

I am currently talking to the head chef to persuade them to start an open kitchen at lunchtimes like they do with the Chinese.. freshly cooked in a wok and served.

I want to do the same with a limited amount of Indian dishes as well. Pre cooked Chicken/lamb/chicken tikka, base sauce, spice mixes, pre cooked rice, vegetarian options, naans/poppadoms, chutneys etc.

It has been generally approved, but we need to just sort out the detail, so hopefully soon

Quote from: Secret Santa on October 09, 2012, 09:26 PM
I just found this from the Kushi balti book posted by Razor (I've even got the book, d'oh!):

Step Two:

2 tsp vegetable oil
2 garlic cloves, crushed
1/2 onion finely chopped
1 tsp kushi spice https://curry-recipes.co.uk/curry/index.php?topic=4296.0
1 whole tomato, chopped

Now that sounds more like what I was trying to emulate (just based on how it will look). So it's principally a sort of onion/tomato tarka. When I get around to trying Razor's RJ I'm going to try it.

Thanks for posting this SS, I am also going to try it all together now.

Sorry Ray, I wasn't knocking your recipe in any way, it's just that I have never had a decent RJ to make me think of one, and maybe I should have tried your recipe first before commenting, which I will do now both with and without the additions on top

Hope your keeping well by the way

Quote from: Phil [Chaa006] on October 09, 2012, 09:08 PM
I can only think that my own exposure to Rogan Josh was so long ago, and therefore well before I developed any real sensitivity to the ingredients of a curry at all, that I completely failed to take in whether it was a one-part or a two-part dish. Certainly I have no recollections of it being a two-parter; rather, it was a heavy, red, lamb-based curry, tending (but not reaching) towards bhoona in terms of dryness.  It never made any real impression on me, and after one or two tries I simply sidelined it.   But a web search fails to throw up any references to it being a two-part dish : is this a recent phenomenon, I must ask ?

** Phil.

I have to admit, that I have the same opinion, I have never had a Rogan Josh anywhere that I would readily add to my list of something to try when I visit a restaurant, but having read different reports here, it makes me wonder whether I have had a Rogan Josh that would equal other dishes that I would go for.....