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Messages - dave3310

Pages: [1] 2
1
Madras / Re: My Madras
« on: October 11, 2020, 10:19 PM »
Quote from: stinkydave on October 09, 2020, 09:24 PM
Just revisited this recipe after many years and much practice on other curries. It's one of the first ones I made when I joined this forum and now I actually know ( sort of ) what I'm doing, this is a banging recipe. Really enjoying it. Hope you're still around to get this praise.  :like:

Glad you enjoyed.

2
House Specialities / Re: garlic chicken chilli from the takeaway
« on: May 12, 2016, 03:44 PM »
Quote from: George on May 12, 2016, 10:13 AM
Quote from: curryhell on February 18, 2016, 01:40 PM
please start another thread in the appropriate section of the forum or better still, add to those that already exist.

Why should he? SS makes a very valid point only to be shouted down by you and (breaking forum rules) by dave3310.

Whatever... George

3
House Specialities / Re: garlic chicken chilli from the takeaway
« on: May 10, 2016, 07:33 PM »
SS...... You talk s**t

For your info in my local cash and carry veg ghee is CHEAPER than veg oil, so there goes your logic.

It wasn't long ago that I asked a few selective customers of mine to give me feedback on the ghee v oil.  All but 2 preferred ghee and the 2 that didn't were undecided.

Veg ghee for me----- and more so because it's cheaper than oil.

4
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: H4ppy-chris new naan recipe
« on: April 02, 2016, 10:27 AM »
This recipe is the real deal.... :) :) :) :)

5
Tandoori and Tikka / Re: Takeaway tikka marinade
« on: January 31, 2016, 11:48 AM »
JB... You mentioned in post 1 that the green masala sauce contains mint, but a few posts later you list the ingredients for it, but no mint is mentioned?
Please could you clarify

Cheers

6
Madras / My Madras
« on: January 24, 2016, 10:04 AM »
Straight to the point -- Here's my madras recipe that I find stunning.

Ingredients:-

1 and a bit Chefs spoon seasoned oil
1 Heaped teaspoon garlic and ginger
Half chefs spoon blended plum toms
1 teaspoon methi leaves
1 Heaped teaspoon mix
1 Heaped teaspoon chilli
1 teaspoon ground cumin
2 pinches salt
2 tablespoons fresh coriander
Squirt of lemon juice
6 drops of worcester sauce
Half teaspoon sugar
300ml base (JB's)
Pre cooked chicken

1/   Heat oil and add G & G     (30 secs)
2/   Add blended toms     (1 min)
3/   Add methi     (30 secs)
4/   Add mix, cumin, chilli, salt     (30 secs)
5/   Add 100 ml base and reduce slightly    (2 mins)
6/   Add 100 ml base and keep cooking     (1 min)
7/   Add 1 tablespoon fresh coriander along with the lemon juice, worcester sauce, sugar     (1 min)
8/   Add pre cooked chicken and 100 ml base     (3 mins)
9/   Serve and garnish with remaining fresh coriander     Done

The real key, I find, is the heat level that this is cooked with.  I use an Aga and always cook this on the hottest hob stirring the dish for most of the cook time. 

I also only use an aluminium pan as it will caramelise the sauce as it cooks, unlike a non stick wok.

Give it a go and see what you reckon.   :D






7
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
« on: January 24, 2016, 09:22 AM »
Stumbled across this thread a couple of days ago and glad I did.

Knocked up the base yesterday afternoon and before going out last night made a madras sauce......... I can honestly say it was the mutts nuts.  Best I've tasted in many many years.  Will be definitely sticking with this one.

A true BIR taste.

Nice one JB   ;D

8
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Zaal - Restaurant Base / Garabi
« on: June 27, 2015, 07:12 AM »
Made this base last night, then knocked up a madras ------ very very impressed.

9
Cooking Equipment / Re: Domestic Tandoors - TandooriQ vs Puri vs Spices of India etc
« on: June 09, 2013, 08:48 AM »
Quote from: goncalo on June 08, 2013, 11:33 PM
Looks fantastic SP.

Which exact model is this?


Anyway, moving on....

Goncalo, it looks like the SS2 Ultima.

I took delivery of mine about a month ago and I've been firing it up about 3 times per week.  It's a hell of a bit of kit.  The real advantage is when it comes to doing the naans.

10
Cooking Equipment / Re: Domestic Tandoors - TandooriQ vs Puri vs Spices of India etc
« on: June 09, 2013, 08:34 AM »
Quote from: goncalo on June 08, 2013, 04:03 PM
Quote from: dave3310 on June 08, 2013, 05:08 AM
Thank you for your kind comments and your totally incorrect judgement of character........

Fair enough, but with your post count of 9 (as of the time I wrote my comment) and the previous post being from 2006 and with a straight-forward (not really elaborate of your experience) your you can't held me guilty for suspecting on intentions.

Have you ever tried to post comments on the forum from a cell ??

Easier said than done mate




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