Yes I have - plenty of bags in the freezer !
not made the normal one so not sure what the difference is
Al's Kitchen - Curry Recipies
- Thread starter Robarano
- Start date
not made the normal one so not sure what the difference is
Agreed great little Indian shop in Salisbury has everything you needThe spices are dirt cheap from my local Indian Supermarket.
When I go in, he calls me "Brother".He must recognise my curry making skillz.
worth making your own mango chutney when they’re cheap on the market
it’s brilliant and really easy
Indian Mango Chutney Recipe - The Daring Gourmet
The BEST EVER Mango Chutney recipe! Sweet and spicy, it's delicious as a spread, dip, or used in a variety of Indian curries and dishes!
www.daringgourmet.com
Why don’t the better sauce makers here make a job lot and sell it to us
When making the base gravy, it yields about 10 - 12 x 300ml servings. I then freeze it for use later.
I usually double up when cooking an actual curry and make 2 portions. Making them fresh is always best, but freezing then doesn't seem to affect them much.
When making rice, I usually make just what I need for the meal or that will also keep in the fridge for a day. I'm not a fan of re-heating rice that has been frozen, it never seems to taste the same.
My wife says reheating rice can be very dangerous. She has been giving it to me for 27 years.
Had a Naga Chille Chicken last night - but it can't have been as hot as that one - I think they skimp on the Naga's
Had a Naga Chille Chicken last night - but it can't have been as hot as that one - I think they skimp on the Naga's
Nutter.
Made the base sauce a few weeks back and a buttered chicken. Fucken awesome!
Cooked the chicken tika style first and left some aside for a starter.
Also mad some naan following the recipe offa some other Internet chap. That worked brill also.
With the naan, ya get ya skillet real hot, wet one side of the naan so it sticks then when it's bubbled nicely, ya flip the skillet over and brown tother side over the gas...
Got a pic somewhere..
Cooked the chicken tika style first and left some aside for a starter.
Also mad some naan following the recipe offa some other Internet chap. That worked brill also.
With the naan, ya get ya skillet real hot, wet one side of the naan so it sticks then when it's bubbled nicely, ya flip the skillet over and brown tother side over the gas...
Got a pic somewhere..
And any left over cooked naan makes great lil pizza bases....
Good call I've been thinking of trying that recently.
Yea they work great, I just grill the pizza as the base is already cooked. Yummy!!! Made some lil pizzas for lunch last time but kept getting up during the night and snacking!Good call I've been thinking of trying that recently.
Duke of Prunes
Well-known member
If I'm after British Indian Restaurant style food , my go-to place is " Latif's Inspired " website
..... but if I want the type of food that Indian families eat at home , I always look at Hari Ghotra's recipes first .
This is her chicken biryani recipe ....... time is a key ingredient , and so are patience and attention to detail .
It's simply not possible to do this in a restaurant situation .......
...... to serve the dish with the same authentic quality , and still turn a profit
..... but if I want the type of food that Indian families eat at home , I always look at Hari Ghotra's recipes first .
This is her chicken biryani recipe ....... time is a key ingredient , and so are patience and attention to detail .
It's simply not possible to do this in a restaurant situation .......
...... to serve the dish with the same authentic quality , and still turn a profit
Dirty Leeds
Elite Member
Careful he’s grooming yeThe spices are dirt cheap from my local Indian Supermarket.
When I go in, he calls me "Brother".
Careful he’s grooming ye