Mamta's Kitchen - A Family Cookbook





Bakara

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On 19/02/2006 09:02pm, Percy wrote:

Hi, all does anybody know the recipe for a bakara sauce?I do belive it involve's green peppers to some degree,tried the search to no avail.Thanks Percy.

On 20/02/2006 06:02am, Mamta wrote:

What is Bakara? I am not familiar with the word. The recipes described in different menus under this name are totally different to each other. It isn't Bukhara, is it?

My guess is that it is a name given to a chicken dish by restaurateurs from a particular region. One menu says .Chicken or lamb tikka grilled over charcoal, cooked with onions, pepper, coriander in a special thick sauce.. This is not too different from Chicken Jalfrezi - http://www.mamtaskitchen.com/recipe_display.php?id=10466 , only chicken may be grilled/oven cooked, rather than pan fried.

If you describe the dish, someone here might be able to help.

Mamta

On 20/02/2006 08:02pm, percy wrote:

Hi Matma,the spelling is bakara i think you are correct,as you seem to have what it state's on the menu,(chicken roasted in tandoori oven and cooked with tomatoes onions,green peppers and fresh coriander leaves in a medium strength suace) was just not sure how to bring it all together.Thank you

On 20/02/2006 11:02pm, AskCy wrote:

Yes we often find spellings vary grately depending on where/who and when something was written/translatted etc..

I suppose its only like regional variations we see in other places (like here in England) I call a bread bun (sort of thing you might have a burger on) a teacake (but in other areas that would be a bun with currants in it)..the same bun is called a bap, bun, oven bottom, bread cake, barm and a whole host of other things in different areas... and thats without having to translate into a different language...

On 05/05/2006 07:05am, thax wrote:

Abakara is also a 'Goat' - hencea Bakar curry

On 05/05/2006 01:05pm, Mamta wrote:

You are right, though a Hindi/Urdu word for goat is pronounced as 'bakra or bukra', rather than Bakara!

Thanks

Mamta

On 18/08/2006 10:08pm, Percy wrote:

Hi Matma,

have tried a few times at getting this sauce right,but to no avail,recently did a goggle of bakara sauce,is popular in some places,all core ingredient's seem correct but cannot master ,this green pepper sauce,any advice would be helpfull.Percy

On 19/08/2006 11:08am, Mamta wrote:

Hello Percy

If you are trying to match a recipe on this site (or from elsewhere on the net), to a dish that you have eaten at a restaurant, it is unlikely that you will get it exactly right. The place where you ate it probably has a slightly different version of the dish than I have as Jalfrezi. Please tell me which recipe you are folowing and the steps you are following, then I might be able to help.

Mamta

On 15/03/2016 04:03pm, reynard-dargent wrote:

There's a place just opened near me that offers a chicken or lamb bakara. They list it as being a hot dish with a sauce made from pureed fresh green chillies...

On 16/03/2016 06:03am, Mamta wrote:

Is tha sauce like a Mint/coriander chutney?

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