Curry Recipes Online

Beginners Guide => Hints, Tips, Methods and so on.. => All Other Hints N Tips => Topic started by: Chilli Prawn on October 01, 2006, 03:31 PM

Title: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 01, 2006, 03:31 PM
I have started this topic as means to keep the subject matter focused rather than buried ad hoc in other topics/recipes.  The idea is that all of us from newbies to pros can provide or obtain information that encompass the Asian cooking processes, so please keep the questions and other postings in this area only.  If it becomes popular then it can be made sticky by the good guys and gals who run this site, and thereby easier to navigate to.

Some examples of content are, techniques for making and using curry powders, pastes and masalas; cooking techniques for each part of the processes; using domestic equipment to get dishes like the BIRs do.  So it is not a place for recipes, but more of a 'How do I ....?, or 'When do I ....'? Please don't confine your posts solely to BIR cooking as you will find the processes used in traditional cooking work very well and sometimes much better for domestic cooking.

Please try and keep the posts short with a clear subject title or respond specifically to another post if you can.  Keep to one question, but feel free to post as many as you like.  Remember that nearly everyone who cracks the 'rajvinci code of BIR cooking' wants to share so don't be shy; go ahead and tell us all about the method you used.

Personally I am happy to share anything I have as long as I feel that my knowledge and expertise is not being exploited for the purpose of someone's book  >:(, and I am sure that also goes for a lot of other Forum members.  As I have said before am not a Guru; yes I have turned professional and I do make a many different types of 'curries' but most of the knowledge is in the head.  I only type out a few of my own recipes, but have many others that I have been given or picked up from various sources, that I keep in my document library.  On this subject area, you may or not be aware that there are no copyright laws covering recipes, however plagiarism can be challenged in court if it is done for profit, or cheating (in exams).  If I post a recipe I will mark it as from another source if possible but I may not be able to identify the source itself.
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 01, 2006, 04:05 PM
Here are some tips about the hot topic of curry powders etc.  In base mixes it is not really that important which powder or masala you use.  If you have a favorite curry house then find the nearest Asian shop and ask them if the supply the restaurants.  If they answer yes ask them which ones.  Then look on the racks for the large packs of spices (whole and powder), this will give you a clue to what brand(s) and what particular spices are being used.  This equally applies to the jars of pastes and pickles.

When you buy check for two things; the use by date (very important, don't buy if it is out of date within 6 months).  If it is powder, hold the bag sides and rub the powder inside between your fingers, if it feels gritty leave it alone and try other bags.  The quality of spice powders varies tremendously; it may have TRS on the bag but the origins of its content may be from many sources.  You may recall that there was a very big scare over the carcinogenic Red Sudan dye that had been put in some Paprikas and chilli powders to make it look redder, TRS was one of the sufferers of this scam.

Look at the colours of the spices. If say all the cumin powder looks the same colour then chances are it is from the same batch and the shop has a reasonable turnover.  However, as is often the case, you will see variations in colour with cumin and  this is because of age and the origins, if you see one that is paler than the other leave it alone.  This will come with experience.

Check the price labels.  My supplier is notorious for having different prices on the same products (his kids are usually at fault because they think it is a game!).  Prices do go up and down and the Asian grocer is not interested in keeping everything the same.  But price can give you an indication of age sometimes.

Garam Masalas  and Curry Powders.  To me I would rather make my own because they are my signature in some of the more individual dishes we make.  There are thousands of variations of the basic masala, mostly governed by the region of Asia they originate from.  A good general purpose masala I use from time to time is the one you find in Pat Chapman's books, and for that matter his curry powder is quite good too.  I use these with slight a modifications to make my simple Punjabi Gosht (Lamb) which is one of our more popular requests.

Pastes.  Well this can be a very purist subject; some say they would never use a OTS (off the shelf) product and they always make there own.  Quite frankly I use pastes regularly and I have my long time favorite (Ferns) which a lot of restaurants and Asian home cooks use as it is the closest you will get to middle India curries (it is made in Mumbai by Mrs Fernadez).  I always use Simtom Tikka Paste for CTMs and sometimes Jalfrezis as it is pointless making my own as this is simply the best for these dishes.  I do make my own however for Tikkas and Tandoori style, as they are the best in my humble opinion.

Pickles.  Try adding some pickles or chutneys to your dishes as you cook them, maybe instead of a masala.  The BIRs do!  I use some Ferns Chilli Pickle for my Madras dishes as it adds a very subtle hot and slight sweet and sour flavour. 

Vinegars, lime and lemon juices have a special place in Asian cooking. fresh tomatoes have a similar effect.  With the exception of Vinegar in most cases, when these are added to the final stages of the citric acid reacts chemically with the spices and creates that final flavour.

I think that is enough to kick off this topic.  This is a big area to cover so I am sure there will be plenty of posts.

Happy Cooking
C P
Title: Peeling garlic
Post by: Mark J on October 03, 2006, 01:11 PM
Excellent CP! (Stu might be worth making a whole seperate sub forum for this topic?)


One quick way to peel garlic cloves is as follows:

Remove the clove from the head and remove any extraneous loose skin

Cut off the root end part

Place the flat of your chefs knife against the clove and bang the base of the flat of your palm against the blade with quite some force crushing the clove.

You will find the dry skin now comes away very easily.
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 03, 2006, 02:18 PM
Nice one Mark.  For the ladies... you can put on your washing up gloves and rub the skin off!!  If I am making a garlic puree, I just top an tail an lob the cloves,  skin an all, in to the blender!  Labour costs me money  ::)

Happy Cooking
C P
Title: Re: Hints, tips, methods and so on..
Post by: Curry King on October 03, 2006, 02:23 PM
I second that idea about a sub forum for hints and tips.  I did mention to CP that we maybe sticky an info thread but a sub forum would be a lot easier to read through than a massive thread.
Title: Re: Hints, tips, methods and so on..
Post by: snowdog on October 03, 2006, 02:42 PM
Another garlic one.

When you get a bulb where the cloves and the skin are fused together (don't you just hate that?), just give them 5-10 seconds in the microwave (not enough to cook them or affect the taste).

Experiment with your own microwave, but when you get the time right the skin just falls off when you top and tail the cloves.
Title: Re: Hints, tips, methods and so on..
Post by: Ashes on October 03, 2006, 03:26 PM
I third that idea about a sub forum for hints and tips, Cp?s got some good ideas!!
Id love to see some of your dishes CP, gg.

Regards A
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 03, 2006, 06:33 PM
I was looking at Layne's magnificent piccies of his Chicken Tikka and it brought to mind the problems I had in the early days (and still do now) trying to get the burnt edges without drying out or toughening the Chicken/meat pieces.  The best I found was to have very good gas grill, but they are as rare as rocking horse whatsits these days, unless you have a professional kitchen and loadsa money.  So I decided to use the Western chef approach and bought a plumber's gas blow torch; I use the propane mixture as it is far hotter than butane, and I bought the lamp from B&Q (US manufacture).

So here is the process in full, and I will post a couple of recipes on the appropriate thread later.  All the process steps are quite important to get the finish something like the Asians do in their Tandoors.  Good BIRs use these steps (except blow lamp!), as far as I know, but your average High St jobbies just use a jar of Pataks (or similar) Tikka or Tandoori paste.

Use fresh (defrosted) Chicken breast  If the fillet is in remove it as this cooks quicker than the rest, and will break up or toughen if you leave it in.

Cut the chicken in to roughly one inch squares, including the fillets

Put the lot in a bowl and add loads of lemon juice, roughly 1/2 tsp per breast

Add lots of salt, about half the quantity of the lemon juice.

Mix very well and put in the fridge for about 1/2 to 1 hour (you might wish to give it a couple of mixes during this time.

Remove from the fridge and add the marinade.  Mix in well and return to the fridge for your marinating time.  Again give it a mix now and again.

Cook the pieces as fast as possible for a few minutes in whatever masala you use next, just so the juices have started to run clear and no more.  Press with your finger they should just be coming firm.  This takes practice but it is the best guide you can have save cutting the pieces open.

Remove from the heat.  Sprinkle with dry masala (if you use one) then blast away with the blow torch until you get the burnt bits.

You should have perfect (tandoor) tasting tikka!

Did you know Tikka simply means grilled, Tandoori Chicken is simply known as Chicken Tikka in Asia and the Middle East.

I have added some advice and tips on colourants in Layne's Tikka thread (under pictures I recall).  I may re-post them here if you feel it is needed.

I have also posted some advice on marination and storage times.

Hope this helps
Happy Cooking
C P
Title: Re: Hints, tips, methods and so on..
Post by: CurryCanuck on October 04, 2006, 01:11 AM
I have always done my chicken tikka / tandoori on the gas BBQ . I use a skewer on the rotisserie - the meat turns out both tender and with those desireable burnt edges The key on the BBQ is to control the heat zones according to the density of the food that you are preparing . Meat , veggies and fish develop a whole new flavour when prepped in this manor - but seasoning is key - use liberal amounts of salt and pepper .
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 04, 2006, 10:20 AM
Well CC you are replicating the function of the Tandoor to some extent when you use a BBQ, and your advice is spot on.  I know that in Canada BBQs are used regularly for every day cooking throughout the year (my family over there do even in thick snow!!!!).  You can get similar if you flash fry in a Wok/Kharai.   When I get around to posting my CTM recipe in full you will see the method I use for production runs.  Thanks again for your input.  These are the things that could really be individual topics in a sub-forum though, so that they can be searched on more easily.

Happy Cooking
C P
Title: Re: Hints, tips, methods and so on..
Post by: laynebritton on October 04, 2006, 06:18 PM
Hi Everyone
Here's a good tip When Marinating use a plastic bag instead of a dish because you don't need to keep turning the product over and over etc.

Just take the bag out of the fridge and give it a good Squlsh between your fingers now and again, for example how many times a day do you go in your fridge for things like milk ?
You will see the Red Bag take it out give it a squeeze then put it back this works wonders Just think of it as giving the meat a massage.
 ;) Layne
Title: Re: Hints, tips, methods and so on..
Post by: Mark J on October 04, 2006, 06:30 PM
Just think of it as giving the meat a massage.

 :o
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 05, 2006, 10:08 AM
Is that legal now?  :-[
Title: Re: Hints, tips, methods and so on..
Post by: snowdog on October 05, 2006, 02:24 PM
AHEM!

I have started this topic as means to keep the subject matter focused rather than buried ad hoc in other topics/recipes. 

;)
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 05, 2006, 03:19 PM
Sorry, you are quite correct of course.

C P
Title: Re: Hints, tips, methods and so on..
Post by: George on October 07, 2006, 01:58 PM
I second that idea about a sub forum for hints and tips.  I did mention to CP that we maybe sticky an info thread but a sub forum would be a lot easier to read through than a massive thread.

I agree it SHOULD be easier but fear it's going wrong already, if easy reading and fact finding is the objective!

This category of the forum is called "Hints, Tips, Methods and so on..."

But this thread is also called: "Hints, Tips, Methods and so on..." Duplication or what?

So what we've kicked off with is a hotch potch of hints, tips and methods all under the one thread, which seems in danger of going on for ever, to dozens of pages, which may be a pain to wade through in future months and years.

Wouldn't it have been better to have threads with titles like curry powders, garam masala, garlic peeling and so on?

Regards
George
Title: Re: Hints, tips, methods and so on..
Post by: DARTHPHALL on October 07, 2006, 03:05 PM
Good idea George, a main heading divided into more precise headings would be of much more use as they fill up etc...
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 07, 2006, 05:57 PM
Quite agree and this was the intention.  Be not afeared, what has happened is our good chaps in Admin have transferred some discussions that have already occurred to this area.  So yes you can now post a topic in here called Garma Masalas (Use of), Frying techniques, equipment, preparation etcetera, the rule being they are advice and guidance not recipes.  The thread was the preparation of Garlic.....
I am sure it will settle in to a pattern when we learn to post things in their proper places (me included  ;D)

Happy Cooking
C P

I called it the Rajvinci code, maybe it should be the Birvinci code  :D
Title: Re: Hints, tips, methods and so on..
Post by: Yousef on October 08, 2006, 09:32 AM
If you do want categories then please outline here what you want and i will set them up, just add to the list, this is all i can think of: -

Spices
Cooking Process
Cooking Equipment
Storage Tips

Title: Re: Hints, tips, methods and so on..
Post by: curryharry on October 11, 2006, 10:34 PM
Hi all. Great site here, with plenty of "food for thought".

My first post, then, is about rice.

I think I may have picked up the principle for this recipe from Delia at some point years ago. And it is absolutely foolproof.

Start up kettle full of water boiling.

In a pan, sufficiently large for the amount of rice you need to prepare, heat a tablespoon or two (depending on rice quantity again - see below) of vegetable oil until quite hot and then pour in ONE measure of unwashed Basmati rice. Stir through over a medium-high heat until all the grains are changing to that milky sort of white colour - don't let them burn.

Turn the heat up to full and have the pan lid ready. Carefully add TWO measures of boiling water and some salt to taste, being aware that there will be a lot of spitting. You may want to add one measure, lid it and shake it, then add the second measure. Bring back to the boil, stir once to ensure nothing has stuck to the bottom of the pan. Turn the heat RIGHT DOWN and leave until all the water has been absorbed. You will see craters appear on the surface of the rice.

Fluff the rice up with a fork and serve.

VARIANTS
For Indian meals, I fry some cinnamon sticks, onion seeds, black mustard seeds, cummin seeds, bayleaves, cardamoms, cloves and turmeric etc, as you like, in the oil before adding the rice.

For that restaurant pilau look, avoid the spices and dot some food colouring on the rice after it has finished cooking but before forking it through.

You can fry some chopped onion in the oil at the start if you like.

Rather than using salt, I often use 2 or three vegetable stock cubes in the boiling water for extra flavour.

You can add a couple of handfuls of frozen peas near the end of cooking, just letting them sit on the top until they are steamed (fnarr!) and then fork them through.

Etc.

And,

(and this is the best bit)

When the rice has cooled, and you come to use it the next day for a Nasi Goreng or Chinese Prawn Fried Rice or that Thai staple Kao Pad, every grain is separate just like Mister Ben's, but without the hat.

I ahven't had a single failure with this, and now never cook rice any other way (unless it's a microwave bag at work...).

What do you think?


Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 11, 2006, 11:31 PM
Very good CH, and near the standard method.  I was taught an an early age the lost water method, similar to what you describe.  may I be so bold as to add another tip for the inexperienced.  If you have soaked the rice for more than 6 hours add water up to one finger's width above the rice; if it hasn't be soaked top up to two fingers above.  this is the Indian way and usually works.  I wll be posting the real BIR method of cooking rice later.

Thanks for your tip; it does work well.

CP
Title: Re: Hints, tips, methods and so on..
Post by: CurryCanuck on October 12, 2006, 01:58 AM
Again , the method may well be - what works best for you . A lot of the Indian restaurants here utilize the " lost water technique " , but even more use either rice cookers or the microwave . The rice  , needless to say is perfect . The proof is in the pudding - find a method that works for you and stick with it . Having said that  , the quality of the rice is imperative in producing a good result .
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 12, 2006, 10:41 AM
Again , the method may well be - what works best for you . A lot of the Indian restaurants here utilize the " lost water technique " , but even more use either rice cookers or the microwave . The rice  , needless to say is perfect . The proof is in the pudding - find a method that works for you and stick with it . Having said that  , the quality of the rice is imperative in producing a good result .

I agree CC, we are going to invest in a commercial (Samsung) rice cooker as we have to produce 50 8oz portions in one batch!  I am not keen on the Microwave method as it can easily screw up.

 Your point about the quality of rice is extremely important, and not a lot of people realise this.  The Indians treat good rice like ggod wine.  They will buy up large quantities of rice from a good vintage year and store it in a dark place for 3 years or more to mature.  Yes rice does improve with age!  The origin of the rice is also very important too; there are too many cheap variants on the market now so be carefull everyone. 

On the same subject Rice is one of the most dangerous foodstuffs we eat so it must be cooked, stored, very precisely.  Everone thinks there gut problems stem from a bad curry, but it is more likely to be the rice; its a killer!!! Look up the Ceres bacteria.

Happy Cooking
CP
Title: Re: Hints, tips, methods and so on..
Post by: laynebritton on October 12, 2006, 11:44 AM
The correct term for this Bacteria is "bacillus cereus" :o

And yes CP you are quite right Rice is a vey dangerous product it can actually KILL YOU :o

Vomiting and abdominal pains with Diarrhoea can be indications of "bacillus cereus" infection.
If anyone needs to reheat rice ensure the temp exceeds 70-75C (160-170F) for at least 5-8 Min's to ensure the rice is heated thoroughly.

Never take risks when in doubt throw it out rice is relatively cheap and it's not worth taking risks.
;) Layne
Title: Re: Hints, tips, methods and so on..
Post by: johnboy on October 12, 2006, 12:27 PM
This business about the dangers of rice is very concerning, I had no idea before joining this forum.
I do make larger batches and put them in the fridge short term or freezer longer term, then I reheat in the microwave, I have no idea what temp but I usually stick my finger in and if it makes me go ouch then it is hot.  :o

Is this good enough or should temperature measurement be more precise.  :-[
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 12, 2006, 03:09 PM
Layne is quite correct I couldn't be bothered to look in my manual for spelling check  :-[ If I quote from my Health and Hygeine certication manual, rice, like all cooked/reheated food must actually heated to exceed 80 degrees C throughout the product.  Microwaves satisfy this requirement very well as long as you mix up the product during the heating process.  If you are concerned and want to check, thenyou can get approved digital temperature probes for as little as ?7-14 off the Web; try nisbetts.com.

While we are this sticky subject; did you know that Dhalls (lentils) are equally dangerous, and should be handled with the same care.

And one last one for the pot.  Whole spices are absolutely covered with all sorts of Bacteria (depending on their source and preparation), but are unlikely to give you anything nasty, except perhaps Typhoid (sorry poor joke but it is remotely possible) :-X. 
 A good friend and curry afficianado got Typhoid from an imported (India) red onion.  It was in the soil particles hidden within the top of the onion.

Something to consider when you cook curries.

CP

Title: Re: Hints, tips, methods and so on..
Post by: DARTHPHALL on October 12, 2006, 10:39 PM
So lets re-cap...Curries,Sex,too much Porn,driving too fast,Computer Games & Alcohol are bad for you.
..Looks like we're screwed then  ;D
Title: Re: Hints, tips, methods and so on..
Post by: Dai Dhansak on October 13, 2006, 08:30 AM
Hi CP

Not being picky just trying to make life easier, your link for "nesbitts" should be http://www.nisbets.co.uk/ (http://www.nisbets.co.uk/), if i am wrong sorry!!.

Happy hunting.
Dai :)
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 13, 2006, 10:14 AM
Sorry Dai, you are quite correct.  I always make that mistake!  Thanks for the correction.

CP
Title: Re: Hints, tips, methods and so on..
Post by: CurryCanuck on October 16, 2006, 12:23 AM
Here is a bit of a strange culinary cross-over hint given to me by a local Indian chef . For those that make home-made pizza , sprinkle some garam masala along with your other favourite toppings . I have tried this....damn it is soooo good ! I substitute naan for pizza dough add tomato paste , tandoori chicken , spinach , feta cheese , curry leaves , green chilies and garam masala .
Title: Re: Hints, tips, methods and so on..
Post by: Chilli Prawn on October 16, 2006, 10:39 AM
Yummy Yummy, my son will just love this one.  Everything he eats is normally in a Naan or some wrap.  He can cook some up in his reastaurant. 

Thanks
CP
Title: Re: Hints, tips, methods and so on..
Post by: fourmations on November 18, 2006, 02:40 PM
hi all

good tip on the indian pizza

I have made CTM pizzas before
and they were yum, (i used regular pizza base)

I have also had a "chinatown" pizza in a restaurant
which was like crispy aromatic duck, base sauce was like the plum sauce
you get with crispy aromatic duck, it was a bit rich, but a good idea

rgds
4
Title: Re: Hints, tips, methods and so on..
Post by: Fi5H on June 23, 2010, 10:27 AM
I have read thought this forums that some are for and against food colouring in rice. What I do if I am cooking quite a bit of rice is cook half of it normally with no colouring and the second half with a spoon of turmeric, when both pots are done mix them both together and you have a very effective coloured rice with no artificial colourings.