• April 20, 2019, 11:54 AM
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Messages - chewytikka

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<deleted>  Missed this one ???

HaHa,  ;D ;D Prompted by my own video recipe and technique .
Chicken Vindaloo with extra fresh chillis, the perfect late night supper after a few beers.

If its not broke etc…
Vindaloo fans, have a go at this one and don’t forget the Chips. ;)
cheers Chewy

Pictures of Your Curries / Re: Tandoori Chops with Aloo Bhorta
« on: March 31, 2019, 02:15 PM »
Spot On Naga  8)

Inspiration for home cooks IMO is what this site is all about

Your Pork Chops look great and any kind of Bhorta recipe is worth exploring
as they can be amazing.

cheers Chewy ;)

Lets talk Curry / Re: Curry powder vs Garam Masala
« on: March 28, 2019, 12:03 PM »
Chewy, I am not sure of brand names - I tend not to pay attention to them. I have 3 Indian grocery stores in my metro area (1 of which, sadly, burned down recently thanks to a fire in a neighbouring building, so is in unknown state of pay whether or not they will return).

I think I have seen Rajah brand, but don't want to swear to that - I have mainly been sourcing the basic spices to blend myself. I wanted all along to develop a house flavour, hence getting the raw spices in bulk.

I have a curry powder from my local restaurant supply store, which is "Chef's Quality" brand, which appears on most of my spices  ;) - it's a moderately hot curry blend, but rather bland, hence making my own curry powder and garam masala from scratch. Also hence my confusion on the roles of curry powder vs garam masala  :D

Good luck with making your own blends, always good fun ;) ;D
Kirkland does seem a popular US brand of spices.

Tandoori Dishes / Re: Murgh Makhani (Butter Chicken)
« on: March 28, 2019, 11:57 AM »
SLs earlier attempt at these housewives home video recipe, used base gravy and less butter

Murgh Makhani/ Butter Chicken is more of an Indian authentic, popular and mild curry.
Thousands of tomato based recipes for it. Think spiced Tomato Gravy, Cream and Butter or Ghee.
Not the same flavour as a BIR CTM.

Not something I make, as Bangladeshi restaurants do not sell it.
But it is being requested more and more, so I will probably post a recipe eventually.

cheers Chewy

Lets talk Curry / Re: Curry powder vs Garam Masala
« on: March 26, 2019, 02:21 PM »
Yes, it is a steep learning curve for beginners , even just the basics,
plus misinformation in old books like Kris Dhillons, (not BIR)

Chef Ajoy  could be admired for his knowledge and passion, but is far from BIR in flavours.
Following him and this route is not going to give you the desired BIR result.

What brands of powdered spices do you have there in the US ?

I did a video explaining restaurant MIX powder  and  like most of the
restaurants Ive been involved with, it includes the aromatic Garam  Masala.

n.b. a good fresh Garam Masala can be made with only three spices
Cardamom + Cinnamon + Cloves

cheers Chewy

talk about anything other than curry / Re: Is Climate Change real?
« on: March 24, 2019, 01:28 PM »
Obviously all Kris Dhillons fault ::)

Did you know that Billions of the worlds population, have not and probably will never cook on gas.

They live and die cooking on a Chula or even more basic open fires, fuelled by wood or dried cow dung.

cheers Chewy

Tandoori and Tikka / Re: Chewys Tandoori Lamb Chops
« on: March 24, 2019, 01:17 PM »
Thanks Livo, I do use other cuts of sheep, but Spring Lamb
just like Spring Chicken is the age old choice for Tandoori cooking
and guarantees  soft, juicy and delicious meats. :P
Look forward to your reports after your healing and improved mobility.

DB use Spring Lamb for tenderness. ;)

Thanks for your comments Naga, inspiration is what this forum should
be all about and look forward to viewing your dishes. :D

cheers Chewy

talk about anything other than curry / Re: Is Climate Change real?
« on: March 24, 2019, 12:14 PM »
Yes, I agree Climate Change is REAL.
Change in general is a natural evolution.

Just like today, you can sit down to a far better curry than
you could possibly eat in the 70s.

cheers Chewy

Starters and Side Dishes Chat / Re: Poppadoms/Pappadoms
« on: March 24, 2019, 11:37 AM »
For the/any new members or beginners.
This is how poppadoms are cooked in a real BIR kitchen

Usually 100 are cooked and stored on end in containers.
The warming cabinet is then filled ready for service.

Poppadoms are best flamed on direct heat (Gas stovetop)
Crisps them up and enhances the flavour. ;)

cheers Chewy

Tandoori and Tikka / Chewys Tandoori Lamb Chops
« on: March 23, 2019, 12:01 AM »
Chewys Tandoori Lamb Chops

Picked up a rack of Lamb (My favourite cut for the Tandoor)
Trimmed it down into Chops/Cutlets, french trimmed Ooh la la. ;D

Marinated overnight, then in the Tandoor for 15 to 20mins.

Nice medium cook, using the look and feel of the meat.

Out and Just hanging about

Finished BIR dish ideas

1. Plated main dish, served with an Aloo Bhorta, crunchy salad and mustard mayo.
Reduced by half is a great starter.

2. Plated main dish, Chops served on a complimenting Rogani sauce

Luvley Jubbley all day long ;)

cheers Chewy

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