Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Robbo141 on February 03, 2021, 11:14 PM
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Mrs Robbo is away to see grandkids in a couple of weeks, leaving me to house-sit the cats. Also gives me the opportunity to eat much more curry than normal, and much hotter too. I?m down to just a couple of Syed?s base gravy portions so need a new batch. Quite by chance, I was looking at recipes on Romain?s website and noticed a number of dishes described as ?Indian hotel style? along with the usual ?Indian restaurant style?.
He has a different base for the hotel curries, so I gave that a bash. Cooked 3lb onions down for an hour to make a rich dark brown mush that could only have been 1/2? deep in the bottom of my Le Crueset pan at the end.
Made 6 portions of 1 cup size. Will report back during Feb when the missis has abandoned me. I did try the gravy itself and it was delicious on its own. Looking forward to trying something new.
Link here: https://glebekitchen.com/hotel-style-indian-curry-gravy/
(https://www.curry-recipes.co.uk/imagehost/pics/dd5fcb22442380803ae49f7333337693.jpeg) (https://www.curry-recipes.co.uk/imagehost/#dd5fcb22442380803ae49f7333337693.jpeg)
Robbo
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Indian Hotel cooking is a whole new area. Check this Robbo.
https://setupmyhotel.com/train-my-hotel-staff/chef-training/707-basic-indian-gravy-standard-recipe.html (https://setupmyhotel.com/train-my-hotel-staff/chef-training/707-basic-indian-gravy-standard-recipe.html)
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Indian Hotel cooking is a whole new area. Check this Robbo.
https://setupmyhotel.com/train-my-hotel-staff/chef-training/707-basic-indian-gravy-standard-recipe.html (https://setupmyhotel.com/train-my-hotel-staff/chef-training/707-basic-indian-gravy-standard-recipe.html)
I was initially extremely cynical. Then I visited the site and thought "there may be something to this, after all". Then I read :
BLACK CARDAMOM 0.002 GMS
2mg of cardamom ? Something seriously wrong there. And BLACK CARDAMOM is not an isolated instance; ".00x" fractions of a gram appear in many places. Now I don't know what to think.
** Phil.
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Probably better to look over the recipes on Romain?s website in my opinion.
Those ?measures? on the hotel website are possibly a result of the creator not having English as their first language? Mentioning ?guest stationary? etc is a clue there I think. Fractions of a gram? A typo? Whatever, not much use.
https://glebekitchen.com/naga-chicken-tikka-curry-indian-hotel-style/
This is first on my list. Paid $20 for a jar of Mr. Naga and well worth it.
Robbo
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Am I right in saying Glebe Kitchen is Romain's site?
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Yes, it is Garp.
The measures on the hotel site are clearly just the wrong units. 0.002 kg = 2 g = 1 black cardamom. Not too difficult.
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Still not 100% convinced (that the site is truly well informed, that is). Consider PANEER 0.477 KG. Now who in their right mind would quote a quantity of paneer to an accuracy of 0.2% ? Any amount of paneer from (say) 460 to 490 gm would probably be close enough, and certainly any amount from 475 to 480 gm. So there has been some mechanical conversion involved in the generation of the web page. But from what units ? Converting 477gm to ounces (16.8) [1], tol
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I'd call it for a pound but a half kg would do. They probably had a 1 pound block of paneer and threw it on an Indian kitchen scale. The cow could have had a good day. A pint isn't 600 ml and a litre isn't a quart but Zebu probably doesn't know that.
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Vaguely related (and somewhat amusing). My wife complained that the "go" stones that I had bought her were considerably inferior to mine, and after comparing them I was forced to agree. In order to be able to adduce some facts to the vendor as the basis of my complaint, I weighed my go stones and found that they were on average 2.2 gm. I telephoned my wife and asked her how much hers weighed (they felt considerably lighter than mine). "I don't know", she said, "what do I have that is capable of weighing to one-tenth of a gram ?". "I don't know what you have in the way of scales or balances", I replied, "but how many stones do you have of each colour ?". "180 of each", she replied [correctly]. "So why not weigh all 180 and then divide by 180 ?", I asked. She has, I would point out, three degrees, the first alone being in "Mathematics for business" !
** Phil.
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Had to google ?go stones?.
Never tried that particular game. Looks similar to Othello I remember from childhood?
I?m a chess man myself.
Robbo
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Infinitely more complex than Othello, Robbo, and generally accepted to be orders of magnitude more complex than chess as well, which is saying something. Black & white each take it in turns to place (never move) a stone, the object being to surround "territory" (empty intersections on the board). If a group of stones is surrounded, both inside and out (board edges count as "surrounded"), the group is removed and the count will be included in the opponent's score. A group with two or more "eyes" (holes, entirely surrounded by friendly stones or the board edge) can never be captured. A group with only one eye is considered dead, since it can be captured whenever the opponent so chooses. A couple more rules than that, of course, but these are the basics, and certainly enough to get a feel for the game. There is a video recording of one of my games here (https://www.dropbox.com/s/c6apjiy9gyx06yo/Online%20go%2C%20game%202%2C%2026-Jan-2020%20%40%2021-33-15.mkv?dl=0), but the time between moves is artificial, not as played.
** Phil.
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It really annoyed me that for nearly half the game there was a target stone ready to be taken. After I'd seen it I couldn't watch the rest of the game properly.
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Well, it's possible that it remained untaken because there were bigger plays to be made (something that Alan Fairbourne, who taught me the game more years ago than I care to remember, frequently emphasised), but if you can tell me which stone I might be in a better position to comment ...
[Just watched the game again
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Time to remove off-topic posts? Sad that a moderator has to be reminded of this.
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So nice to have you back, Garp, after your second (or was it third ?) ban. Always a pleasure to hear from one of our most valued and constructive members.
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H Robbo
Its nothing new but I currently use Bruce Edwards Base and really rate it.
https://www.curry-recipes.co.uk/curry/index.php?topic=2815.msg24995#msg24995
The only tweak I have made is to omit the quarter tsp ajowan seeds and just use a small pinch instead.
Its probably the only recipe I use that I follow to the letter. Its mildly spiced and works well with most recipes. Just lately Ive been using it with Britishians recipes with great success - especially when using Britishians pre cooked onions and tomato pure
More suff on Bruce Edwards here (courtesy of Pete aka Haldi)
https://www.curry-recipes.co.uk/curry/index.php?topic=108.msg364#msg364
Stay Safe
Mick
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Cheers Mick, that?ll be my next base after I get through these hotel style recipes. The missis leaves Monday so that?s my starting point on these new (to me) recipes.
Robbo
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No problem. As I said watch the Ajowan dosage. It