• June 20, 2019, 04:58 PM
Welcome, guest! Please login or register.
collapse

* RGBD

Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - chewytikka

Pages: [1] 2 3 ... 187
1
Grow Your Own Spices and Herbs / Re: curry leaf import
« on: May 22, 2019, 01:18 PM »
Like I said old news, DEFRA implemented EU guidelines in 2014
because of a scare about citrus greening disease for UK growers. (Not many of them) :)

Had no effect on my supply of fresh curry leaves here in the North East

Ref: 2017-2018, post your newer reference material i.e. links, to back up your statement.

I would take what a shopkeeper tells me with a big pinch of salt. ;D ;D

cheers Chewy

2
Pictures of Your Curries / Iftar Treats - Very tasty plate
« on: May 22, 2019, 11:33 AM »
Hi All
With my Muslim friends fasting this month, I get to sample a variety
of home cooked foods, breaking their fast is referred to as iftar

and here is a typical plate of nutrition, prepared by the women of the house. :-*



Clockwise:
Kachcumber (Salad)
Kala Chana Aloo - black chickpea and potato
Mutton Cous Cous Biryani
Piyaju - Lentil Fritters
Aloo Fritter - Potato in gram batter
Sweet Persian Date.

Very tasty plate :D ;)
cheers Chewy

3
Grow Your Own Spices and Herbs / Re: curry leaf import
« on: May 22, 2019, 10:52 AM »
from what i understand there are no countries at the moment that can satisfy
Eu regulations which means only frozen leaves can be imported,
i wonder what the restaurants do for supplies.
Mp, Your probably reading old media reports (2014) and in reality had little effect on my supply.

The majority of BIR do not use them!

I buy fresh curry leaves and have done since the 90s
Use what I need, then wash well, dry and freeze the rest (perfect).

Experimenting I have dried the leaves, to make into a powder.
Used the powder like I use Kasoori Methi in a dish, it is recognisable
but faint compared to the aromatics and strong flavour of fresh leaves.

cheers Chewy

4
Lets talk Curry / Re: Bulk cooking
« on: May 16, 2019, 08:23 PM »
ED
If your just thinking about doing this, have you thought about the logistics
of making it a successful event, obviously utilising the Pubs  kitchen would be a must. ;)

Hypothetically I would do the rice in any case (a cheap filler) and its the starch element,
or you could bulk up Bombay Aloo, Masala Wedges, Balti Fries etc…

cheers Chewy

5
Easily annoyed and a bit odd ;D ;D :o

DB
Yet another freeform BIR recipe

If your new to making Bhajis
Just start off with 4 medium sliced onions (about 600gms)
200gms of Gram flour (Besan)

I did a full run through on this in 2015, but I can’t find it
anywhere on here. Will look for it in an archive. ;)

6
How its done in a BIR kitchen




Bucket of semi dry onion bhaji mix



Chef getting in the way



Into the hot vegetable oil



Deep Frying



Not quite fully cooked



Sample, Yes Please, Yum. ;D


BIR Onion Bhaji is the one item that is so easy peasy to cook at home.

cheers Chewy

7
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: Shaan paratha
« on: May 10, 2019, 03:41 PM »
Hi ED
Shana brand are ok, but I prefer IBCO Plain Butter Paratha, usually get mine from the local
Asian store and been using them for about 6 or 7 years! consistently spot on, super flaky and delicious.
Factory machine made and very hard to match, making your own from scratch.



cheers Chewy

8
Red Onions, Thatill be it for sure. ;)
Some that you get, have the same effect as beetroot.

9
mickyp, that’s a standard BIR technique and well documented.
Always a good technique to learn in practice.

Your frying needs a bit work, (too hot)  ;D they look well frazzled in this photo. (Cinder Style)
In a BIR they are double fried, but with a golden result.

Tip: Deep fry at a constant 65 c for 4/5 mins, drain and keep aside.
Finish off when needed, deep fry at 75 c for 2 mins. ;)

10
A lot of fake news involved in these media reports.

A Beef Madras, Mushroom Pilau, Tarka Dal, Garlic Naan
Would be my benchmark order at somewhere new or untried.

A Biryani is not a difficult rice dish and is not usually prepared by the Curry Chef
The side cook or even the Tandoori cook will put together a Biryani (very simple)
One of the most profitable dishes a Take Away or Restaurant will sell.

cheers Chewy

Pages: [1] 2 3 ... 187


You may like these posts on curry-recipes.co.uk: