Progress so far...

June 30th 2009 - 22 stone 4Ibs. Current weight - 17 stone 1Ib. Weight loss - 5 stone 3Ibs. Commuting miles - 3389.
Non commuting miles - 359. Mileage this week - 101 miles. Total mileage - 3748 miles.

Monday, 12 April 2010

Ikky's Mom's curry recipes as promised...

½ bag of small Gram Flour
2 tsp chilli pwdr
2 tsp tandoori pwdr
1 tsp salt
1 tsp paprika
3 sliced onions
3 sliced spuds
3 crushed cloves of garlic

Boil spuds until cooked, sieve gram flour into bowl, add water until you have a thick batter, add spices, spuds, onions...MIX WELL!

Heat ½ pan of oil, place a table spoon of the mixture in the oil and fry until brown, done or whatever.

Mint sauce:

1 tub of natural yoghurt
3 tsp mint
3 tsp sugar
1 tsp salt
4 crushed green chillies
Mix together and scoff!

Chillie dip:

1/2 bottle of ketchup
3 tsp mint
3 tsp crushed chillies
½ tsp chillie pwdr
1 tsp salt
Mix and scoff!

Shiekh kebabs:

2Ib minced mutton mixed with 2 chopped onions and 7 green chillies, left to marinade for 24 hours.
½ bunch chopped coriander
1 tsp salt
2 tsp crushed chillies
1 tsp cumin pwdr
3 crushed cloves of garlic
Mix well, put on skewer, grill until done. Remove from skewer and enjoy!

Shami kebabs:

2Ibs minced mutton
½ bag of small gram flour
3 tsp red crushed chillies
3 crushed cloves of garlic
5 tsp tandoori pwdr
2 tsp coriander powder
1 tsp salt
3 tsp paprika
1 tsp chillie pwdr

Mix until thick mixture, roll into balls, wet your hands, pat into burger shape, fry until brown 4 – 5 minutes...Tuck in.

Tandoori Chicken:

4 skinned chicken breasts
1 tub of natural yoghurt
½ bunch of chopped coriander
1 tsp salt
4 tsp tandoori pwdr
2 tsp cumin pwdr
1 tsp black pepper
3 crushed cloves of garlic
Mix together, put breasts in marinade overnight, grill then eat!

Meat Samosas:

Spring roll pastry
1Ib minced mutton, 2 chopped onions and chillies mixed in
1 tin of tomatoes
2 tsp cumin pwdr

1 tsp salt

2 tsp chillie pwdr

3 crushed cloves of garlic

Put in pot, mix well, add 1 pint of water, reduce mixture until thick, when cool put a desert spoon full of the mixture in the pastry, fold into samosa type shape. Don’t ask me how, I always make this bit up as I go along. Before you fry the samosas off, brush edges of pastry with egg white to seal them off. Fry until golden brown texture like new etc...

Top tip: Lay damp tea towel over pastry sheets so you can separate the sheets easily.

Vegetable Samosas:

As above only substitute meat with peas and cooked spuds. Plus add 2 tsp of Garam Masala pwdr into the mix.

I hope you make them and enjoy them as much as I have over the years. Let me know how you get on!


  1. Thanx Clive will give it a go mate

  2. I've tried making a curry before but, despite following the instructions in the cook book to a t - there wasn't enough "liquid" and I ended up burning the meat.

    Any suggestions?

  3. If it looks a bit dry chuck some water in it, if the water's too much just let it reduce a bit. SIMPLES!!

  4. Looks terrific, my mouth's watering just reading the recipes, I'll have to have a go, cheers mate.