CA's Chicken Dhansak, Chicken 65, Sheesh Kebab, Tandoori Lamb, Bombay Aloo, Potato and Methi Pakora, Spinach and Potato Pakora and Onion Bhaji.
Chicken Kemela with the same as above.
The food here was what i cooked for a "Taster Menu" on Wednesday night for 8 people, all was positive feedback. So these will go on my menu in the next few days.
Will post recipes for each dish but will take a while.
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Complete Meal
Forum rules
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
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- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: Complete Meal
Great looking collection of food.
How much did you prepare in advance / reheat later ? Or did you make the dishes one by one and keep them warm... if so how ?
How much did you prepare in advance / reheat later ? Or did you make the dishes one by one and keep them warm... if so how ?
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Complete Meal
What i do is
1. Anything that needs marinating do that two days before, for me it's Wednesday nights so that would make it Monday
Cook marinated food on Tuesday and store as soon as they have cooked in plastic tubs, i use 2 litre ones from Asda, 2 GBP for 3 tubs. And leave in my cooling room.
2.Make all food that needs to be deep fried, pakora, bhaji, pakoda, in between making those i make the Chicken 65 but i don't add the egg straight away, if not cooking on same day, if i am then i add egg, one day before, so for me it would be Tuesday.
3. Curries well i have 3 freezers so i just defrost the amount i want, add raw chicken and cook on the day, so for me a Wednesday, also deep fry the food and store again in plastic tubs and place in my cool room.
4. The Night- just place food in oven and reheat curries in a big pan or if i am promoting my food if i make a Balti then i serve the whole Balti in a big Balti pan so people can help themselves.
Recap
Monday- Marinate food
Tuesday- Deep fried food
Wednesday- Curries then reheat
Rice- i make the day before and store in foil containers then reheat in oven.
I cooked for 8 people on Wednesday but i make a big batch of everything then serve 2 each of everything per person, which then gives me left-overs, then i add those to my menu, then the people who had the food then tell their family and friends about the Curry Nights and it starts from there.
I cook through the week making curries for customers, then on a Saturday i am a courier, trying to tie the two together so my courier company pay me to deliver my curries when i deliver there goods, i can deliver my curries. I also make models for Wargaming folks, to order, which adds to my beer/curry money.
Any questions please feel free to ask.
1. Anything that needs marinating do that two days before, for me it's Wednesday nights so that would make it Monday
Cook marinated food on Tuesday and store as soon as they have cooked in plastic tubs, i use 2 litre ones from Asda, 2 GBP for 3 tubs. And leave in my cooling room.
2.Make all food that needs to be deep fried, pakora, bhaji, pakoda, in between making those i make the Chicken 65 but i don't add the egg straight away, if not cooking on same day, if i am then i add egg, one day before, so for me it would be Tuesday.
3. Curries well i have 3 freezers so i just defrost the amount i want, add raw chicken and cook on the day, so for me a Wednesday, also deep fry the food and store again in plastic tubs and place in my cool room.
4. The Night- just place food in oven and reheat curries in a big pan or if i am promoting my food if i make a Balti then i serve the whole Balti in a big Balti pan so people can help themselves.
Recap
Monday- Marinate food
Tuesday- Deep fried food
Wednesday- Curries then reheat
Rice- i make the day before and store in foil containers then reheat in oven.
I cooked for 8 people on Wednesday but i make a big batch of everything then serve 2 each of everything per person, which then gives me left-overs, then i add those to my menu, then the people who had the food then tell their family and friends about the Curry Nights and it starts from there.
I cook through the week making curries for customers, then on a Saturday i am a courier, trying to tie the two together so my courier company pay me to deliver my curries when i deliver there goods, i can deliver my curries. I also make models for Wargaming folks, to order, which adds to my beer/curry money.
Any questions please feel free to ask.
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- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: Complete Meal
Thanks Frank for the comprehensive and insightful response. Remind me, whereabouts in the world are you?
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Complete Meal
I am in the West Midlands U.K
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
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- Favourite Curries: King Prawn Phal
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- stetip
- JALAPENO
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- Favourite Curries: Jalfrezi
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Re: Complete Meal
Great looking food UF. Very professional in appearance. Well done.
Cheers
Steve
Cheers
Steve
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Complete Meal
Thanks very much for the kind words.
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