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Trainee Chefs / Beginners Questions / Re: Cooking with Tej Patta leaves

« on: September 12, 2019, 01:26 AM »

DB
Post a photo of your Tej Patta and I

22

Talk About Anything Other Than Curry / Re: Obesity or Vegan or Not

« on: September 11, 2019, 10:59 PM »

Probably up to 70% of my BIR preparations are vegetarian/vegan.
An all meat curry is rare in my kitchen.
I consume more chicken, than any other meat.
If you can

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Lets Talk Curry / Re: What do BIRs do with the leftover excess masala/sauce from pre-cooking meat?

« on: July 15, 2019, 06:21 PM »

Quote from: peshwarinaan on July 15, 2019, 12:43 AM

I've just finished pre-cooking 3KG of lamb (using PanPot's recipe, if anyone's interested) and after removing the lamb chunks I have a good ~500ml of thick sauce left over.

It's not heavily spiced but has lots of small bits of lamb and tastes very lamby so I don't want to waste it.

What do restaurants/takeaways do with this?

Some possible ideas I've had are:

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Grow Your Own Spices and Herbs / Re: Curry Leaves

« on: July 12, 2019, 01:19 PM »

Banned Fresh Curry Leaf update.

;D

Bought a bag of fresh curry leaves this morning GBP 1.29
dispelling an earlier rumour/ media myth that they are banned in the UK.
Making a few BIR South Indian Tamil and Malabar curry dishes this weekend - Yum
You just can

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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

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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

cheers Chewy

27

Grow Your Own Spices and Herbs / Re: curry leaf import

« on: May 22, 2019, 10:52 AM »

Quote from: mickyp on May 21, 2019, 05:16 PM

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

28

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

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Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Dry Bhaji mix

« on: May 13, 2019, 02:43 PM »

Easily annoyed and a bit odd ;D ;D

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

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