Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: JonG on May 29, 2020, 05:03 PM
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I thought this was quite interesting - a simple way to make and cook parathas using a loose (runny)
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Thank you Jon, looks interesting, and as a paratha fan I will certainly be having a go. But what surprises me is that in the opening "poster" frame all of the paratha are folded into four
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It's a bit of a stretch calling it a paratha. More like an eggless pancake.
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paratha are supposed to have a flaky texture, whence the reason that one traditionally crumbles them in a napkin before serving,
Say what now? That's a new one on me. Certainly the characteristic of a paratha would be soft and yet flaky due to the layering. But what's all this crumbling in a napkin before serving malarkey?
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Say what now? That's a new one on me. Certainly the characteristic of a paratha would be soft and yet flaky due to the layering. But what's all this crumbling in a napkin before serving malarkey?
Oh dear. I wish I didn't have so many Indian cookery books. It will take me an eternity to discover where I learned that. More if I ever find out. But until then, here's a quotation from the web :
In Bangladesh , a special type of paratha is being served in the roadside local restaurants
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The poster of this video will soon join this forum and will introduce himself Syed is his name prepare for some revelations
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Thank you, NO. Name now corrected in my earlier post (https://www.curry-recipes.co.uk/curry/index.php?topic=15487.msg137309#msg137309).
** Phil.
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I'm in.
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Check out his you tube channel
Mix powder wow base so easy vindaloo techinique revealed korma mystery solved
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Mix powder wow base so easy vindaloo techinique revealed korma mystery solved
I was disappointed in his bhuna/rogon-josh double trick. You don't make a rogon josh by just adding a topping to a bhuna. No!
I haven't watched all of his videos but the ones I did watch seemed like fairly standard BIR practice.
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Definitely going to try that vindaloo. A different technique to everything I
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Made the vindaloo yesterday with his mix powder and base even 1/2 teaspoon mix powder as recipe even used non stick pan as he hinted about spice burning superb vindaloo and bir aromas
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A great recommendation, NO
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I haven't watched all of his videos but the ones I did watch seemed like fairly standard BIR practice.
I thought the opposite after watching his video for a korma. It's a completely different approach to anything I've ever seen before and, for that reason, must be worth trying.
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My thoughts as well George. It looks promising to me.
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My thoughts as well George. It looks promising to me.
Come on livo you of all people here must have seen it before? The paste is the Australian nut paste, right? Nothing new here. And boiled chicken ... what?
I'm beginning to wonder why Noble Ox is bigging this up so much as there's nothing new that I've seen in these videos (again, haven't watched every one of them yet). If anything this is low-end takeaway style.
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By no stretch of the imagination could that be called a paratha - I mean, give us a break.
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Answered Secret Santa's question in Korma Thread.
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By no stretch of the imagination could that be called a paratha - I mean, give us a break.
:boom2:
https://www.indianhealthyrecipes.com/paratha-recipe-plain-paratha/ (https://www.indianhealthyrecipes.com/paratha-recipe-plain-paratha/)
Read down to where is says "There are different kinds of paratha." A paratha is typically a layered flat bread.
The chef clearly states it is a different approach to achieving a "paratha" at home for people who have difficulty preparing them in the traditional manner using a rolling pin. He also clearly says that they can be cooked to well done, which would give them a crispy finish.
Call it a wheat flour dosa or whatever you want. He calls it a paratha.
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By no stretch of the imagination could that be called a paratha - I mean, give us a break.
Careful Garp! Speaking truth to power tends to be frowned upon here. Not that it bothers me much mind ... or you apparently. :angel:
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By no stretch of the imagination could that be called a paratha - I mean, give us a break.
:boom2:
https://www.indianhealthyrecipes.com/paratha-recipe-plain-paratha/ (https://www.indianhealthyrecipes.com/paratha-recipe-plain-paratha/)
Read down to where is says "There are different kinds of paratha." A paratha is typically a layered flat bread.
The chef clearly states it is a different approach to achieving a "paratha" at home for people who have difficulty preparing them in the traditional manner using a rolling pin. He also clearly says that they can be cooked to well done, which would give them a crispy finish.
Call it a wheat flour dosa or whatever you want. He calls it a paratha.
My only objection would revolve around calling it a paratha. A paratha, by definition, is a layered bread. This "paratha" clearly isn't layered in any way. If he'd called it a dosa I would have no gripes. Not the end of the world but let's call a paratha a paratha, eh?
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OK, so who invented (and therefore gets to define) the paratha ? Was it we British, or was it the good folk from the sub-continent ? A quick check tells me that the name comes directly from the Hindi (https://www.curry-recipes.co.uk/imagehost/pics/3b6a0f69fbffd157fbe558e298e93dea.jpg) (https://www.curry-recipes.co.uk/imagehost/#3b6a0f69fbffd157fbe558e298e93dea.jpg), which very much suggests to me that it was invented on the sub-continent. Now I have never heard Santa speak, nor Garp for that matter, but I have heard Syed speak, and unless my ears deceive me, he does originate from the sub-continent. In which case I would prefer to take his word for it than either Santa's or Garp's, given that the probability is rather high that both are Britons.
** Phil.
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I agree with Santa. :owsome:
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Hi everyone,
i am really sorry for the late response.
i can see you guys are confused about my easy paratha recipe video.
this is not a traditional indian paratha. its just a quick n easy paratha recipe who dont have time or skill for the traditional one.
or a lot of people don't have time to do all the processes. that's why I showed this process.
and this looks like pancake or dosa. but the ingredients I used the same everything as actual paratha.
Name i gave paratha because its taste very close to the traditional paratha. that's why.
i hope you guys understand. if you have any question you can ask.
thank you
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Thank you for sharing a quick version! As you say, there are several recipes for paranthas and I have found all of them to be delicious! My method of cooking paranthas is below:
I make them by starting with a basic roti dough (a rested chakki flour + water based dough), rolling it into a small circle. I then add a filling, which is usually a spiced crushed potato (and sometimes pea) mixture into the middle of the circle. I then fold each side towards the middle and roll out the resulting square to a larger size, rounding out the edges.
This is then placed on a tawa and cooked on one side and flipped. The cooked side is brushed with ghee and the parantha flipped again and the other side similarly coated. One last flip to cook the second coated side a bit more then it is done.
Best eaten immediately after cooking; my family prefer to eat it with plain yoghurt or a dahl.
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Thanks for that, mate. Might give that a try :like: