hi i asked how to make this in a kebab shop in ashford, the guy said use tomato puree(tinned variety) mixed with water chilli powder pinch salt and splash of lemon juice(i have seen the bottles for this and it looks like a lemon juice dressing which i had seen for sale in iceland a couple of years ago, so don't know if they still do it) it is a clear long tapered bottle with green or yellow squirty lid. but i guess plj from a normal bottle will suffice. it's not too disimliar from the phall sauce recipe i posted but without the coriander/curry base sauce and the rajver masala( curry powder. just chuck it all in a saucepan and bring to boil and then reduce to a simmer, have made it and goes great with chicken kebab done on the bbq with crunchy leaf salad shredded cabbage (you can do this in your food processor), tomato and lemon wedge to squirt over (cucumber optional) and pickled long green chillies. can smell it now!

regards
gary

hi jerry
the kashmiri masala is pataks paste. if you look closely at a mint sauce from you takeaway you will see tiny coloured flecks of spices, that is the kashmiri masala! made some for my friends to go with the whole meal 2 chicken tikka masalas( from petes korma/tikka masala demo), chicken tikka ( an adapted version of ifindforu's, more tandoori paste and no amchoor)(every one that tastes it can't get enough including my girls 8&5) with salad, bombay aloo (bruce edwards)and mushroom bhaji(bruce's). and they loved all of it, his wife wants to use it as salad dressing the mint sauce that is. they were so blown away by meal that they requested that i make it for them again and he wants me to show him how to cook it from base to plating it up.
hope you try this out

regards
gary

this recipe for mint sauce was originally posted by terry but seems to have been lost because it was put in a request for so never had it's own heading.

Mint sauce

500ml pot of yoghurt( greek/plain)
a squirt of lemon
1tsp colemans fresh garden mint
1/2tsp kashmiri masala
1/2 cup of caster sugar (dissolved in boiling water)
a pinch of fresh coriander

optional 1tbsp cream
(have tried this without cream and tastes just as delicious)
2-3 drops of green colouring( optional)

blend the lot together

then add either chicken tikka/tandoori chicken/onion bhajis to taste ;D oh and salads or poppadums

regards
gary

sorry tamala but i have to disagree! but this the thread is not about him and i feel that Bruce and his work has been used by others to make money.... for themselves yet the person who did the work gets nothing! and that is about time we all on this site must help to change. it is just a shame it has taken so long as he would have had a best seller for sure!

i agree that an ebook would be great more instant and readily available, maybe bigger things would come from it when word gets out, getting excited just thinking about it.

kind regards to vivienne, bruce and fellow cr0'rs

gary

hi lord bubbles,  in the introduction of the kushi balti book, he mentions a cucumber like vegetable he uses when cookng a meal for some people he met off the beaten track( i think they were tiger spotters)well he was in india, he used it just like a vegetable in the "balti style dish" for a dopioza. but he did not provide a recipe for it and he never found or used it again, sorry can't help more than that. although would suggest a more authentic style curry and not BIR.

regards
gary

hi guys
its me again now i'm reallly excited as i have just realised it is located in ashford kent where i work! and lived for 23 years of my life. maybe i should contact them to say could i have viewing ;D the only place i think it could be is a place called tin tin's in the high st because not 200 yds away opened up a couple of years ago is one of those buffet style chineses that you can eat all you want M-F lunch for a fiver, 9.98 in the evening and weekends 11.95, so not hard to see where peeps are gonna take their money. btu they were extortionate for chicken freid rice over 6 pounds,

regards
gary

hi guys/gls
check this out on ebay! item no. 260241616029. it is a 5 front burner and 4 rear burner for a chinese restaurant!. or in the sarech bar type in woks and look for showing 5 of 194 items. if it heat your after 9 small volcanoes for you kitchen then it really will be "wok hay" and can i really justify paying the price of a 3 bed house for a cooker and that is the buy it now price!

regards
gary

hi
just to put in my twopenneth, to prevent sticking to the grill on the bbq if you oil the bars first and it is easier to clean afterwards. and the same for skewers!
regards
gary

hi guys
a chef will add either salt or sugar to acheive the desired taste to his own base sauce i guess this is dependent on the onions, no two are the same ( mother nature and all), they may have they same "grain" but each will act differently with the addition of salt at the boiling stage of making a base sauce. remeber the Bir chef does not relgiously meaure his ingredients a bag full of onions may never weigh the same after peeling  etc chefs spoons etc it is all done by eye it is only near the end of cookin ght ebase he will taste to see if the base is too salty or sweet and then add either of aforementioned to create the flavour he requires the base to be.

regards
gary

hi vivienne
i am probably his biggest fan! i believe his curryhouse cookery article is a must read for any BIR curry fan even if they never cook the recipes it gives a real insight to how it is done, i have passed on many of his articles to my friends and had very good feedback, i have ccoked many of his recipes and i can say without doubt that is where everything changed for me from just trying to make curries to replicating real bir standard quality curries. i too have had many demos at my local bir restaurant (Rajver) and seen my meals cooked and even cooked a couple myself. but i believe that bruce's commitment tremendous and it is he that should be a millionaire and not the charlatan who is know as the "curry guru"! hope you keep up with the book idea because i would undoubtedly buy one and recommend it to all i dare to meet!( actually gave a copy to a friend who i cooked an entire meal for last friday for it consisted of chicken tikka with salad and mint sauce, 2 chicken tikka masalas, rice,  tescos garlic and coriander naan poppadums bombay potato and mushroom bhaji. i was knackered after that marathon and still cooked a chicken vindaloo and rice with naan for myself and my wife what a night. will post the recipes i used for these dishes as soon as i get the opportunity. my friend is coming round to get the recipe for the mint sauce especially as his wife thought it was fantastic and said it would be good as a salad dressing!
anyway i digress i will try to get hold of a coulpe of people i know in my village who have written books and have contacts an lots of money too! will pm you viviennne if i get any luck( may cost me a meal but it would be worth either the sweat for having to cook it or pain of having to pay for it but if bruce gets to pass on his his knowledge in his name then every drop of sweat would be worth it!

thank you vivienne for getting in touch and above all thank bruce for changing my life!

kind regards
gary