• May 26, 2019, 02:48 AM
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Messages - livo

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Butter chicken is a tomato based curry.

I've cooked naan in the Electric Pizza cooker that looks like a flying saucer.  Pizza stone underneath and an electric grill element above.  They work out ok so a pizza stone in the oven isn't a stretch.from that. Tawa over gas is next best to tandoor.. Oven naan just never really convince me.

Pictures of Your Curries / Re: Lamb Balti
« on: May 12, 2019, 10:13 PM »
Any one of 3 things, or a combination of 2 or even all 3. Possibly even a 4th.
1) Cooked and served in the Balti pan.
2) Containing the main "meat" ingredient plus vegetables all cooked together. (? Vegetarian Balti)
3) Using the "Balti" spices.
And possibly the Champagne argument,
4) Birmingham only. Or maybe Baltistan as well. ;D

There are other minor contributors.
Must be eaten with bread and no utensils.
Must be eaten outdoors squatting by an open fire.
Can only be judged as a "Real Balti" by someone over the age of 65 who actually had one in the 1970's in the Balti Triangle and swears that they were better than any of the stuff sold today anywhere in the world.  I remember when Weston's Wagon Wheels were this big.  ;)
Ooops.  :( That doesn't work at all. Oh well, you know what I mean.

Of course you could just cook one as described in one of the Authentic Balti cookbooks and think your eating one. Nobody will ever know. That's what I do.

I like MR'S recipes. I'll give this one a go.

Cooking Equipment / Re: Induction Hob if on electric...
« on: May 08, 2019, 11:46 PM »
FORGET your induction, buy a handy camping burner.
Enough fire to to cook stove top Naan and all your curries.

A mate of mine moved into a new home with an induction stove and simply went to the camping store and bought a 3 burner gas camp stove that proudly sat on top with a 9 kg propane gas bottle at the end of a long hose.  Not pretty but he couldn't stand not having gas.  He may have swapped to a new stove by now.

Some of those little ones you've shown Chewy were recalled from shops out here with product warnings issued for their return or disposal.  These were the really cheap ones. The better branded ones are still available.  Primus and Companion.  We use them all the time on our outdoor camp over trips to Pony Club events and the like.

You need to be careful though as most "camp" gear is marked for outdoor use only.  Although, I think you'd have to do a fair bit of cooking in a well sealed room to end up Carbon Monoxide affected (ie: unconscious or dead).   ;)

talk about anything other than curry / Re: Livo
« on: May 08, 2019, 11:37 PM »
Hope you’re ok Livo and the new leg didn’t drop off? From being the life and soul of the forum you’ve gone a bit quiet mate.   

Me too of course, but I’m banned from cooking curries at the moment, until I get an acceptable curry shed built, so I have an excuse.

Yep, I'm still here and the hip is improving a lot. I can walk without the telltale hip limp now (most of the time).  I've been busy catching up on everything I didn't do in 6 weeks or so of being unable to do much at all. Consequently, and for other reasons, I simply haven't had time to put into cooking curry.  I can feel a spread coming up soon though. 

A neighbour recently put out on the side of the road a big bucket of fresh organic chokos from their vine. These things make a delicious curry.  I'll get to the shops soon to pick up some chickens and bone them out for a pre-cook.  I already have a few different base gravies in the freezer.
Lamb has been a bit pricey of late but I did pick up a reduced price boned shoulder yesterday so it's marked for curry.

Still banned from curry mate.  That's terrible news.  :o  Fortunately for me my wife loves the stuff. ;D

Curry Base Chat / Re: Too many layers in base gravies?
« on: April 19, 2019, 09:05 PM »
I don't think George realises what he's actually written, obviously.  :o

 I think you wanted to say it never disappoints, George. What you've said is the exact opposite and that it always does.

Which base gravy is it anyway?

Curry Base Chat / Re: Too many layers in base gravies?
« on: April 18, 2019, 10:35 PM »
A long time ago, pre BIR, I'd been cooking Indian without fenugreek and enjoying it. My wife wanted to cook a dish from a recipe that called for fenugreek. We had a glass jam jar full of seeds that had sat unused for ages so I took the required amount and ground them for her using a mortar and pestle. I still remember the senses being lit up by the dish.  I don't remember what the dish was but I remember the fenugreek aroma and taste.

Also pre BIR, I had never heard of Kasoori Methi.  The aroma of these two ingredients from the same plant mean Indian to me now. I love the stuff.

Curry Base Chat / Re: Too many layers in base gravies?
« on: April 18, 2019, 11:59 AM »
Ditto. Fenugreek seeds is what I was referring to as well.

Curry Base Chat / Re: Too many layers in base gravies?
« on: April 17, 2019, 02:27 AM »
Pressure cooker base gravy is often all in and close the lid.  I've tried "all in" V "multi-stage" gravies and many in between.  They are different in some ways and the same in others.  Find what suites your cooking style, how much time you want to spend cooking and go with it. There is no right or wrong, just different.  The sameness is that you end up making curry.

Garp +1 for fenugreek being a requirement (but not necessarily in every dish).

Lets talk Curry / Re: Can You Freeze Curry ?
« on: April 17, 2019, 02:18 AM »
I actually believe that curries do improve after being left to sit overnight (as does a stew).  The flavours seem to develop and mature particularly so with traditionally cooked dishes.  When ever we plan an Indian banquet I always try to cook the dishes the previous day for that reason, as well as taking the pressure off the day.

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