Quote from: gazman1976 on August 26, 2010, 10:10 PM
if u have poppadums then all u need is the below

2 normal onions chopped finely
tomato ketchup - 6 tablespoons to cover the onions
half teaspoon of mint sauce - colemans
half teaspoon of red chilli powder

mix all together

add 1 tablespoon mango chutney

dash of red food colouring and mix - put in the fridge for 1 houe - done !!!

gives u spiced onions and poppadums - the way they are meant to be eaten - not your english rubbish with several pickles  !

Interesting input...
the way they are meant to be eaten...........says who

Quote from: Papa Dom on August 26, 2010, 08:13 PM
Nearly all restaurants I've eaten at have provided 3 or 4 'dips'/side dishes to go with starters especially papadoms.

Here I list the main ones I've come across:

1. A salad of onions with a few other bits & pieces included.
2, Mango Chutney.
3. A yellow coloured, fairly liquid dip. Guess this is yoghurt+saffron/turmeric + ?
4. A lime pickle, sometimes notably sweeter than the very sharp (and hot) chutney from, say, Sharwoods.





Does anybody have any recipes or ideas on how to prepare these dishes?

My local restaurant does the following,

1. Finely chopped onions, cucumber, tomato and a little mint
2. Mango Chutney bought in 20 kilogram tubs, a little water added with a touch of orange colour powder and blended,
3. Yoghurt mint sauce, they make their own yoghurt, colemans mint, sugar, mango chutney and milk to make it to the right consistency,
4. Mixed pickle from Pataks in the catering sized tubs,

Cheers,
Mick

Quote from: Razor on August 07, 2010, 11:21 PM
Achmal,

Now that does look good.  Have you got a recipe please?

Ray

Cheers Ray,
I didn't follow any particular recipe, I just went with what I know works,
Flavoured oil, chick peas, pre fried chunks of onion, garlic slices, tomato paste, 1 tbls of mix powder, 1 tspn of chilli, pinch of salt, pinch of methi, 250 ml of  gravy, quartered tomatoes and coriander,
Mick

How about a Channa Masala Dopiaza,

Hi,
You could try this....

CHICKEN CHASNI

Ingredients

1 Chef's Spoon of Veg Oil
1 tsp Garlic/Ginger paste
1 Chopped Small Onion
1 tbsp Mix Powder
1/2 tsp Chilli Powder
1/2 tsp Salt
1 tbsp Tomato Paste
1 tsp Fenugreek Leaves (Methi)
8-10 Pieces of Chicken
2 tbsp Tomato Ketchup
250 ml Base Gravy
100 ml Single Cream
1 tbsp Mango Chutney
1 tsp Sugar
1 tbsp Lemon Juice
1 tsp Mint Sauce
1/2 tsp Red Food Colouring
1 tbsp Fresh Chopped Coriander

Method

Preheat a pan to medium heat. Add the vegetable oil
Add the garlic/ginger and cook for approximately 1 minute or until the garlic starts to go golden.
Add the chopped onions and fry for about two minutes.
Add the mix powder, chilli powder and salt and stir in well.
Add the tomato paste and stir in well. Add the methi and stir in.
Add the chicken and stir in.
Add in 2 chef's spoons of base gravy, mix well.
Add the tomato ketchup and stir in.
After about 30 secs add the mango chutney.
Add the lemon juice, mint and sugar and stir in well.
Add the remaining base gravy and stir in.
Allow to cook for about 45 secs or so and put in the food colouring.
Give it all a good stir then add the single cream and stir in well.
Put in the coriander and continue to stir.
Reduce for about 3-4 mins stirring occasionally.


Mick

Quote from: Cory Ander on August 03, 2010, 03:57 AM
I think Achmal's alarmed at your statement "I love going up your end" TN!  He KNOWS that's going to cause a bit of a stir amongst members!  ;D

I'm sure I don't know what you mean CA ;D,....Me cause a stir, there's enough stirring on here without me trying
Good to see you back on and posting

Quote from: TyeNoodle on August 02, 2010, 09:56 PM
Howdoo!

I love going up your end, me and the mrs love Parmesan's  ;D

.................leave it !!

Good post jb,
One question,  did he tell you which pastes he used in which curries?, I have only ever seen the Balti paste used in some Balti dishes, and tikka, tandoori, kashmiri masala pastes in tikka and tandoori dishes,
Thanks,
Mick

Quote from: cslgirl on August 01, 2010, 04:12 PM
Thanks

Although Bilston may be a bit far as I am on the Isle of Wight  ;D

Have ordered some from Ebay which should be arriving this coming week and then it's curry time !

Hi,
I lived on the island for 15 years and I know it is a desolate place for spices, Easyweigh were ok but not great,
I used to use Spicesofindia, free delivery if you spend over ?30, and no rip off charges to post to the island,
Mick

The author of the book sent me the following email yesterday....

Hi Mick, Hey can you please tell the boys on the forum cr0 that I have never been a member of the forum and didn't know about it until 5/7/10. I appreciate all of their comments and have answers to all of their queries. I am really flattered by all of the content on the forum and I sincerely hope that they continue contributing to the forum. I've never known a Jamie Oliver book to come under such scrutiny and I'm happy that undercover curry can stand proud and take it on the chin. its great to see  that some of the forums contributors are big enough to try the recipes and give it a fair shout before they comment.Unfortunately there are some that wish they had written a book first and their sadness is all to apparent. I can be contacted directly at dave@undercovercurry.com  and will reply to any question that appears on the forum as long as it is sent to this email address and my answer is placed in the forum in order to counter the original criticism. I have no intention of becoming a member of the forum but I'm happy to answer any questions you all have. Thank you all I really appreciate you all giving my book so much attention. Respect and regards to all curry fans everywhere. Oh and by the way I'm not a Scot and Aberdeen has a selection of the very best curry houses anywhere in the UK.
Cheers, Dave Loyden