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Messages - abdulmohed2002

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#81
Lets Talk Curry / Re: the hottest curry
September 27, 2011, 08:00 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 hottest curry


NOTE: THIS IS AN EXTREMELY HOT DISH. IF YOU CANNOT CONSUME HOT CURRIES SUCH AS VINDALOO AND PHALL, PLEASE DO NOT TRY THIS.
#82
Just Joined? Introduce Yourself / Re: Hello there
September 24, 2011, 03:48 PM
Welcome to cr0!!  ;D

Abdul
#83
Just Joined? Introduce Yourself / Re: Greetings from curry lover and student of all foods indian
September 24, 2011, 03:46 PM
Welcome to cr0 I hope you enjoy browsing and trying the many recipes here  ;D

Abdul
#84
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
September 24, 2011, 03:41 PM
Hi Everyone, sorry I have taken long to post a recipe as I have been quite busy. I hope you enjoy cooking this recipe and please let me know what you think  :)


Chicken/Lamb Balti

Ingredients

Chicken/Lamb  20 pieces precooked
Oil  3 tbsp
Onion  finely chopped half a chef spoon
Garlic and ginger mix 1 tsp
Capsicum  finely chopped 1 tsp
Salt  a pinch (according to taste)
Balti paste/sauce  1 tbsp
8 Spice 1 tbsp
Tomato puree 1 tsp
Gravy  1 ladle spoon and 1 pint

Garnish
Coriander
1 capsicum ring

Method

1.   In a frying pan, add the oil, onion, garlic ginger mix and capsicum; cook for 2 to 3 minutes until golden.
2.   Add balti paste, 8 Spice, tomato puree and 1 ladlespoon of gravy; stir for 2 to 3 minutes to ensure the masala is cooked properly.
3.   Then add the chicken and stir well for 2 to 3 minutes.
4.   Finally add 1 pint of gravy and cook for 5 to 10 minutes; ensure that it is nicely cooked.
5.   Garnish with coriander and a ring of capsicum.

Image hosting by CR0.co.uk

#85
Lets Talk Curry / Re: Rajah or Natco
September 14, 2011, 08:32 PM
I have used many brands but I have found Raja was the best.

Abdul
#86
Lets Talk Curry / Re: the hottest curry
September 12, 2011, 12:46 PM
Quote from: curryhell on September 12, 2011, 10:20 AM
Quote from: abdulmohed2002 on September 12, 2011, 12:54 AM
'Dynamite Chicken' is twice as hot as phal, but very tasty.  ;D

I'll give it a go Abdul if you care to post the recipe  ;D ;D

Within the next few weeks I will post  ;D
#87
Curry Base Chat / Re: base sauce found in magazine
September 12, 2011, 01:05 AM
Hi Jimmy2x,

I have never come across brown sugar in a base sauce (or any sweetness added to a base sauce) but I am looking forward to your feedback.

Abdul
#88
Lets Talk Curry / Re: the hottest curry
September 12, 2011, 12:54 AM
'Dynamite Chicken' is twice as hot as phal, but very tasty.  ;D
#89
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
September 12, 2011, 12:50 AM
Quote from: mickdabass on September 11, 2011, 11:03 AM
Hello Abdul
Just wanted to say that I have just purchased your book.
Thank you so much for posting all these recipes - I think they are great.
To have a Brummie BIR Chef posting his recipes on this forum is just the best!!!

i know you are interested in feedback so here goes lol:

Just a couple of questions - i haven't tried the bhuna recipe yet but its quite a popular dish in my household

1. i notice your bhuna recipe uses 20 pieces of chicken, does that mean its a double portion or do you just cut your chicken pieces very small?

2. I am surprised you don't use any tomato puree - its just that a lot of fresh tomatoes these days seem to lack much flavour

With regard your lamb keema with peas recipe:

3. Is this the same recipe you would use for keema naans ? (obviously omitting the peas

and finally with regard your tandoori king prawn recipe:

4. I really don't like using pastes as i doubt they were around in the 80s so what did they use back then?
I use a marinade using quite a lot of rajah tandoori massala powder and it gets top marks in our house   :)

It would be great if you could post recipes for a  Balti dish (unless theres one in your book of course)
and also for a restaurant style naan bread as you would cook in your tandoor at your restaurant.

Thank you once again for posting all theses bostin' recipes  8)

Best Regards
Mick




Hi Mick,

Thank you for purchasing the book, I hope you will enjoy cooking the recipes. There is no balti recipe in the book but I will post one and a naan bread recipe on CR0 soon.

1. What do you mean by double portions? I use medium sized chicken pieces.

2. I do use tomato puree in other dishes but I did not in this particular one as I like to use fresh tomatoes. However you can use tomato puree if you wish.

3. No it is not the same recipe for lamb keema with peas as with keema naans, the keema that you use is a kebab mix.

4.We used powder to make the pastes but many of the main pastes were also available.


I hope this has answered your questions, please feel free to ask any further questions.

Abdul
#90
British Indian Restaurant Recipe Requests / Re: ?The BIR style wagon?
September 06, 2011, 05:04 PM
Hi 976bar,

Hope you enjoy the bhuna and do let me know whether you like it or not.

Hi Unclefrank,

I am thrilled that you enjoyed making the Lamb Keema  ;D and I hope these two recipes will result in the same response.

Just to add one thing, all these dishes have been cooked and tasted in my restaurant as some of them are on my menu aswel so I hope you enjoy it !  :)

Abdul
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