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Messages - abdulmohed2002

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#71
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
October 28, 2011, 01:56 PM
Hello everyone, wish you all will have a nice weekend  :)

Thank you for your feedback and interest in the recipes. please continue trying them because with more practice, you will acheive the BIR standard.

I would like to especially thank Razor for the time and effort he has put into seperating the dishes and I hope that he will continue as I will continue posting BIR recipes.  ;D

Kindest Regards,

Abdul

#72
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
October 15, 2011, 01:31 PM
Jeera Chicken Korai

Ingredients   

20 Pieces of pre cooked Chicken
Basic Tarka (p.1 and garlic ginger mix should be 60/40)
Whole Jeera  2 tbsp
Half capsicum  cut into 6 pieces
Half a small onion  cut into quarters
1 tomato cut into medium sized quarters
8 spice 1 and half tsp
Chilli powder  quarter tsp
Tomato puree  1 tsp
Gravy 1 ladle spoon and 1 pint

Garnish
Coriander
1 piece of sliced cucumber
1 piece of sliced tomato

Method

1.   In a frying pan make a basic tarka.
2.   Deep fry the onions and capsicum (50%) and add it to the tarka; cook for 2 to 3 minutes.
3.   Add the whole jeera and chicken; cook for 2 to 3 minutes.
4.   Add 8 spice, tomato puree, chilli powder and 1 ladle spoon of gravy; cook for 2 to 3 minutes to ensure the masala is nicely cooked. There should not be any raw smell of the masalas.
5.   Finally add the 1 pint of gravy and cook for 5 to 6 minutes until it is nicely done.
6.   Garnish with coriander, tomato and cucumber.

Re: ?The BIR style wagon?
#73
Just Joined? Introduce Yourself / Re: Hi All
October 04, 2011, 08:23 PM
Hi Steve! Welcome to Cr0!  ;D

You have definitely come to the right site, if you have any favourite BIR recipes, then let me know and I will try and post them. Or if you have any of your own, then please post  :)

Abdul
#74
Pictures of Your Curries / Re: Abdul's Dynamite Chicken
October 04, 2011, 08:18 PM
It looks absolutely fantastic!!!  ;D

Thank you for sharing the pictures and I am glad that you have enjoyed it!

Abdul
#75
Lets Talk Curry / Re: the hottest curry
September 28, 2011, 09:50 PM
Quote from: curryhell on September 28, 2011, 06:49 AM
Red chilli seeds.  Dried or fresh?

Hi Curryhell,

Use dried red chilli seeds which are not fried :) and you should be able to buy them from any asian store.

Abdul
#76
BIR Main Dishes Chat / Re: Main Dishes for a large group
September 27, 2011, 08:21 PM
Quote from: daddyL on September 27, 2011, 02:52 PM
Hi everyone,

I'm not experienced in cooking for numbers and in a couple of weeks need to cater for around 12 guests.
Their tastes all vary so will/may be serving CTM, Jalfrezi, Madras, Vindaloo, Dhansak my problem lies with reheating them once they are all cooked.
Do i do single portions?
Buffet style help your self?
Microwave or oven to reheat?

Any advice would be much appreciated

Leon :)


Hi Leon,

My advice is, for 12 guests, you need at least 3 portions of each dish and do a buffet system. Make sure you have at least 45 medium pieces of chicken or lamb. You will find that by having the buffet system, everything will finish so you will not have to reheat. Hope this helps  :).

Abdul
#77
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
September 27, 2011, 08:12 PM
Quote from: daddyL on September 25, 2011, 04:14 PM
Hi Abdul,

I would like to know in your 8 spice mix: what brand do you use? do you grind any fresh? and what type/strength of chilli powder?

Thanks Abdul and keep up the good posts it is much appreciated 

Leon

Hi Leon, the brand that I use to make 8 spice is Rajah and I do not grind any fresh and the strength of the chilli powder should be normal, not extra hot  :).

The brand paste that I use is Pataks.

Abdul
#78
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
September 27, 2011, 08:09 PM
Quote from: JerryM on September 25, 2011, 11:47 AM
Abdul,

have found matching balti taste difficult (alum rock road). having tried the dish from several North West BIR's it's clear the professionals struggle too.

the nearest i've found are Dipuraja's - with paste (https://curry-recipes.co.uk/curry/index.php?topic=4520.0) and Razor's - no paste (https://curry-recipes.co.uk/curry/index.php?topic=4297.0). i still keep a yellow sticky recipe of razor's but have ditched dipuraja's down to the pataks taste.

the real question for me is about the paste ie is it needed, can you make your own, if no paste then how is the taste gap bridged from standard BIR. i know the base is supposed to be different but can't see this being the whole of the story.

Hi JerryM,

The paste is optional and you can make your own. Once you identify the taste of the dish you are preparing, then yes, you can make a dish without the paste.

Abdul
#79
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
September 27, 2011, 08:05 PM
Quote from: haldi on September 25, 2011, 09:34 AM
Thanks Abdul
I've seen this dish cooked many times but it's really good to have all the ingredients from one person
I shall be making this with your spice mix and base
Do you use Pataks Balti paste?

Hi Haldi,

Yes, I do use Pataks Balti paste  :)

Abdul
#80
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
September 27, 2011, 08:03 PM
Dynamite Hot Chicken/Lamb

Ingredients

20 medium pieces of chicken/lamb
Oil  2 tbsp
Very finely chopped onion  1 chef spoon
Garlic Ginger mix  1 tbsp
Salt a touch (according to taste)
Red chilli seeds  1 tbsp
Blended green chilli  1 tbsp
Black pepper  1 tbsp
8 Spice  1 tbsp
Tomato puree 1 tsp
Gravy 1 ladle spoon and 1 pint

Garnish
Coriander

Method

1.   In a frying pan add oil, onion, garlic ginger, salt and blended green chilli; cook for 2 to 3 minutes.
2.   Add the chicken/lamb and stir well for 2 to 3 minutes.
3.   Add 8 spice, tomato puree, red chilli seeds, black pepper and 1 ladle spoon of gravy; stir for 3 to 4 minutes to make sure the masala is nicely cooked. (there should not be any raw smell of the masalas).
4.   Finally add 1 pint of gravy and cook for 5 to 6 minutes; once it is cooked there should be a nice and thick sauce.
5.   Garnish with coriander.


Re: ?The BIR style wagon?


NOTE: THIS IS AN EXTREMELY HOT DISH. IF YOU CANNOT CONSUME HOT CURRIES SUCH AS VINDALOO AND PHALL, PLEASE DO NOT TRY THIS.
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