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Messages - abdulmohed2002

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#51
Just Joined? Introduce Yourself / Re: Hi from Harrow
December 07, 2011, 10:23 PM
Welcome to cr0 bob  ;D

Everyone has pretty much said everything, just would like to add, to get a good result of a BIR dish, it takes many attempts as well as patience. When we buy a book, it gives us the basics and teaches the skills. Good Luck!

Abdul
#52
Just Joined? Introduce Yourself / Re: Posting messages as a new member?
December 07, 2011, 10:14 PM
Quote from: dirtycombats on December 07, 2011, 06:57 PM
hi  im martin from oxford  loved curry from a very early age  love to cook at home have one kitchen unit full of spices love to learn new things from members knowledge is a wonderful thing  best wishes

Hi Martin,
Welcome to cr0, oxford has many lovely curry houses; Akaash Tandoori; Moonlight; and Ovisha Tandoori in Kidlington. I had worked at them places many years ago and always has been one of my favourites.

I hope they are still there.  :)

If you want, your welcome to try my BIR wagon from page 1 and i hope you will find some interesting recipes.

Abdul
#53
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
November 24, 2011, 11:18 PM
Tuna Chutni

Ingredients

Tuna Chunks 1 tin
Mustard Leaves  1 bunch  finely chopped
4 dry roasted chilli  smashed
2 medium Red Onions  finely chopped
Coriander  finely chopped
Salt  half tsp

Garnish
Fresh coriander




Method

Take the tuna chunks out of the tin and drain well. In a pan on a low heat, cook for 2-3 minutes and put aside.
In a bowl add the mustard leaves, dry roasted chilli, red onions, coriander and salt (according to taste). Using hands mix together well.
Then plunge the ingredients from the bowl into the pan with the tuna and mix well for 2 minutes.
Garnish with coriander.

Re: ?The BIR style wagon?

Will go nicely with rice!
#54
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
November 21, 2011, 05:05 PM
Quote from: natterjak on October 29, 2011, 01:00 PM
Hi Abdul, I have a few more questions....

In your base gravy recipe you include "4 large onions".  Am I right in thinking these should be what we call "spanish" onions, ie. large and mild onions?  They taste quite different to smaller "english" onions so I wanted to check what you usually use, especially as they are only boiled for 30 mins.  Will using smaller english onions spoil the flavour of the gravy at all?

Also when you mention 1 tsp or 1tbs measurement of spices, is that a level spoonful or heaped?  It makes quite a difference to the amount.  I think I asked this question before but it's easy to miss posts in this fast moving thread.

Last, what colour capsicum do you recommend for the base gravy recipe?  They have different flavours so I wonder whether you think green, yellow or red works best?  Thanks

Hi Natterjak,

In my base gravy recipe I use 'english' onions and no using small english onions will not spoil the flavour of the gravy.
You can use any coloured capsicum but I normally use green.

Abdul
#55
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
November 20, 2011, 12:51 PM
Quote from: hotstuff09 on October 29, 2011, 09:39 AM
Abdul
Do you have a "Kachumber" recipe please, The one you use in your restaurant would be nice if you don't mind.

HS

Hi Hotstuff09,

No I do not have a 'Kachumber' recipe, just a normal salad.

Abdul
#56
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
November 20, 2011, 12:47 PM
Marinating a whole Tandoori Chicken

Ingredients

1 whole skinless chicken (3 to 4 lb)
Garlic paste  1 tbsp
Lemon juice  half tbsp
Chilli paste 1 tbsp
Salt 1and half tsp
Dry coriander leaves  1 tbsp
Dry methi leaves 1 tbsp
Tandoori powder 1 tbsp
Mint sauce 1 tbsp
8 Spice  1 and half tbsp
Tikka paste 1 tbsp
Tandoori paste 2 tbsp
Ketchup 1 tbsp
Kashmiri massala curry paste - half tbsp
Spanish extra virgin olive oil - 6 tbsp

Garnish
Salad of your choice

Method

Score the chicken to the bone & set to a side.

In a bowl, add all the above ingredients together & stir to make into a paste.
Then add the chicken & marinate for 24 hours.

After 24 hours, heat the oven for 15 minutes on full heat, then put the chicken on the oven tray & into the oven, turning the heat to medium. Check & turn the chicken every half an hour until it is cooked (Estimated time 90 minutes).

Garnish with a salad & sauce of your choice.

Re: ?The BIR style wagon?


Took this out of the book (p. 8) as Christmas is approaching  :)

#57
Really Bad British Indian Restaurants / Himalaya Restaurant - Green Street, London
November 04, 2011, 06:19 PM
Me and my Mrs visited this restaurant today after shopping. Was starving  :'( . The food I had ordered; Kebabs, Naan; and Chicken Jalfrezi.

I was really dissapointed with the Jalfrezi as you can see, the Chicken are practically swimming in oil. The kebabs and naan were fine however.  I will never eat there again.

2 out of 10

Himalaya Restaurant - Green Street, London

#58
Lets Talk Curry / Re: Making Abdul Mohed's Madras
November 04, 2011, 06:02 PM
Quote from: natterjak on October 31, 2011, 06:19 PM


I used your base, your pre-cooked chicken and your Madras recipe.  The result - really very good indeed.  The only way I would fault it was I felt it was lacking a little sweetness.  It was quite a sour flavour, but spicy and hot as I like it.  I was wondering your opinion of including a little sugar in a recipe for a Madras?  Forum user Cory Ander uses 2 tsp of sugar in his Madras recipe here: https://curry-recipes.co.uk/curry/index.php?topic=3830.0

I haven't yet tried adding sugar to a Madras but may give it a go next time.  Meanwhile, thanks again for your recipes and your contribution to the forum.


Hi Natterjak,

Thank you for your question. Madras is a favourable dish as it is loved by many people. I would not add anything else because then it changes the Madras. But for personal taste of course you can add any kind of sweetness you prefer.  :)

Abdul
#59
Lets Talk Curry / Re: Making Abdul Mohed's Madras
November 04, 2011, 05:54 PM
Quote from: alarmist10 on November 02, 2011, 10:53 AM
hi Abdul

As my experience with this recipe was identical to natterjack's, I'd also like to thank you for your clarification regarding quantities of oil, solving the quantities of spices question, and clarification of when & how long to fry the spices etc.

One more question, if I may.  It still seems to me that 1 pint of gravy is a lot.  Did you mean half a pint, by any chance??
Cheers
al

Hi Alarmist10,

Nope, it is 1 pint if you use 16 medium cut pieces. However, if you wish you can use less gravy and add water for the consistency that you want. You should increase the cooking time for the sauce to become nice and thick.

My cooker has a high power so the cooking time between a restaurant and home cooker will vary so it is exactly what I do when I cook at home, I leave it for longer.

Abdul
#60
Lets Talk Curry / Re: Making Abdul Mohed's Madras
October 31, 2011, 05:28 PM
Quote from: natterjak on October 31, 2011, 01:06 PM
Hi Abdul,

Thanks for your reply and I think the points you acknowledged probably cover most of my queries, ie. needing more oil at the start of the dish, thinning the base, quantity of chicken, etc.  Probably the only remaining question then is whether the spoon measurements you call for in the recipes should be level or heaped?

I've achieved better results with your base than with any I've tried before and I think Razor, Solarspace and some other members have made similar comments (not wishing to misquote anyone!) so I hope you can draw satisfaction from that.  Certainly I'm not aiming to critique your recipes, just learn how to adjust them to suit my preferred tastes so I will persevere with a few more dishes and see how I get on. 

Having a BIR chef on the forum who is willing to answer questions should be a valuable resource for all of us I think.

Hi Natterjak,

The spoon measurements are in heaps. All the recipes I post are in heaps also.

I have reviewed the madras recipe and what the printing error was: Add 8 spice, chilli powder, tomato puree and squeeze the juice from the lemon; stir well and cook for 2 to 3 minutes.

&
precooked chicken  16 pieces not portions

If you feel the sauce is too thick, then add half a cup of water to the madras recipe.

Once again thank you very much for highlighting the errors and I hope it has not deterred you to attempt any of the other recipes I have posted. If you need any help then you can send a post with your questions. :)

Abdul










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