Well I've got to cook for my daughter (her birthday) and friends next week'

I'll be cooking a butternut squash Jalfrezi, a Butter Chicken and I've been asked to cook a Balti.


As I haven't cooked one before, can I ask if anyone can recommend a good Balti recipe?
I guess I'd prefer a more authentic Balti, but a BIR balti will do.

Thanks
Martin

To keep the proportions correct, make some up using 1 tsp or tblsp per 25g of the original mix recipe.

100g - 4sp Mild Madras
100g - 4sp Paprika
200g - 8sp Haldi Ground Turmeric
100g - 4sp Dhaniya Ground Coriander
100g - 4sp Chilli Powder
50g - 2sp Jeera Ground Cumin
50g - 2sp Garam Masala
25g - 1sp Tandoori Powder

That'll make about 440g if using tblsp and about 145g if using tsp.

Hope that helps, had just been working on it myself.

Martin

Quote from: George on July 21, 2011, 07:46 PM
I thank Phil and Razor for having something useful to say on this subject, in the style of debate, rather than the previous 'waste of space' contribution from martinvic.

But this was really contributing to this thread about Abduls book though was it George?

Quote from: George on July 20, 2011, 11:07 PM
That sounds like far too much hassle! Why invite anyone who's fussy or has self-imposed "special needs" (e.g. vegetarians) which mean they're a pain in the proverbial? Round here, people get what they're given.

:

Sorry, but people reading some of the things you post is bad enough, but then seeing you are actually a moderator on here, in my honest opinion, makes this site look bad.


Humblest apologies to everyone else for going off topic and arguing on here.
My view is clear so I'll say no more on it.

Unpleasant, unhelpful and totally unneeded in my opinion.


Sorry folks, but how George is a Moderator on this great site is beyond me, and puts the board in a very bad light.

Thanks very much for the recipes so far Abdul.
I'll be definitely be giving these a try next time I make some base.


Here's hoping you continue to contribute to this great site for a great while to come.

Thanks again
Martin

Sounds fun.

Must admit I'm really surprised at how little it actually manages to chop at one time though.

Well how did it go?
Did it work ok, giving you the results wanted?

Quote from: natterjak on June 30, 2011, 01:07 PM
  I'm sure a lot of you think I'm mad for overcomplicating a job which can be done with a knife, but I love a good gadget 

Nods.    ;D

Hey coogan

Not having a go or anything, but what is the point of putting just a question mark as a reply?

As you found out last time you did it, it is totally unclear (and frankly unhelpful) as to what ever it is you are questioning.

Martin

Hi Roswell and welcome.

Try cooking your Korma for longer so it reduces to the right consistency.

I find that when I cook Butter Chicken I seem to have to cook it for much longer, than non creamy curries, to get it to thicken up.