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Topics - madmatt

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Supplementary Recipes Chat / Mix powders

« on: November 21, 2014, 05:33 PM »

Hmmm, is it wrong to have so many mix powders? They are all so different, but all equally good IMO!

Cooking Equipment / I've bitten the bullet and bought the best knife in the world!!

« on: November 09, 2012, 09:29 PM »

Well, I'm pretty pleased with it anyhow!,
Today I dragged the other 'arf to Olympia bbc good food show , with the intention of getting a belated birthday pres she owes me and a knife from 'Kin Knives'
Well, no coffee machine as surprisingly there were none on show, but the knives were there, and to top it all the limited 'Gordon Ramsay' knife was on offer from ?145 to ?100!!
Happy days!
Tis the sharpest knife ive ever handled(and the most expensive by about ?90 I've ever bought)
It had better last a lifetime!
Gotta mind the ol pinkies now!

Also got a few tubs of naga chili pickles, naga olives and tamarind pickle.

I also allowed her to buy some cheese, as long as it had chilli in it!!

Curry on chaps!!

MM

Curry Videos / A really nice Goan Prawn Recipe

« on: November 04, 2011, 11:45 AM »

I have used this DVD for years, and this Goan Prawn dish is fantastic (Although not BIR)

Goan Prawn Curry - Part 1

Anyone else got this dvd?

The chef is called 'Mridula Baljekar'

search on youtube her name if interested, as most of the recipes from the dvd are on there.

Regards

Matt

Pictures of Your Curries / Ca's Chicken Dhansa, MM's Korma, Onion Bhajis & Mint Sauce

« on: October 25, 2011, 09:40 PM »

Heres tonights dinner.All went well and was very nice, althought for the mint sauce(Dipurajas recipe) I used mango puree(see pic) and this overpowered the mint taste.God knows what to do with the rest of it!!
The Bhaji's are a recipe I've used for years, & I will upload the recipe soon.They are fab!!
The rice is Dips mushroom rice. using curryhells pilau.(Top notch)

Enjoy

Matt

Curry Recipe Group Tests / Pilau Rice Group Test

« on: October 19, 2011, 09:25 PM »

Hi Guys,

Just thought i'd propose a pilau group test, as , above all, this is one dish 95% of people will have with a curry, so its highly important to get right, like roast spuds with a sunday roast!

Its relativley easy, cheap, and not too time consuming, and any newbie would appreciate the results IMO.

I would be happy to participate if its agreed.

Matt

Lets Talk Curry / Chilli Powder-Which one??

« on: October 18, 2011, 02:33 AM »

I was just wondering, is there a 'standard' brand chilli powder that everyone uses here, as its one of those ingredients that can be totally different, brand to brand?

Whenever I buy it, I spend ages pondering which one, and which heat strength to go for.

Regards

Matt

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Cory Ander or Chewy Tikkas base. The Test!!

« on: August 04, 2011, 05:18 PM »

Well Folks, as promised here is my side by side comparison of the 2 most highly acclaimed bases on CR0.
You can see the details of my making Chewy Tikkas 3 hr base on its own thread, and here is my making Cory Anders base.
I feel I should have thinned both down a tad(Before I get told!!)but both ended up the same consistency.

CA's Base.
1) The raw ingredients in the pot
2) CA's Spice Mix
3) After the simmer
4) After Blending

Rice (Plain, Pilau, Special, etc) / MadMatts Easy Pilau!

« on: July 26, 2011, 07:57 AM »

Well, here goes, my Pilau rice recipe.

I have made this hundreds of times and it never fails to impress.It is originally Pat chapmans Perfect pilau recipe, but I have adapted it by adding/removing some ingredients to make what I believe is BIR rice!!Follow the recipe, using exact measurements and you will be on to a winner!!Enjoy ;D

Ingredients(Enough for 2 portions)

300g Basmati Rice
3 Tbs Ghee (Veg oil will do, but Ghee has a lovely nutty flavour)
3 Bay Leaves
1 or 2 Brown Cardamom(depending on size)
8 Green Cardamoms
10 Cloves
0.5 tsp Coriander Seeds
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp brown mustard seeds
2 Star Anise
3 pieces Cassia Bark(or cinnamon sticks)
600ml Boiling water
a pinch red/green food colouring(optional)

Method:-
1)Rinse rice a few times in a sieve until water runs clear, and leave to drain
2)Boil kettle!!
3)get all spices in a bowl
4)Heat ghee/oil in a heavy based pan, then add spices and stir for a few secs.The mustard seed will start to splutter.
5) add rice and stir to try and cover all grains in oil. (Keep gas/heat on max during the whole time)
6)Add 600 ml boiling water and stir.
7)Cover and set a timer for 4 minutes!!
8)when timer goes turn off gas/heat, take off lid and stir making sure there is no water left(There never is with me, but if so, keep on heat covered for another min)then add your colouring in 1 spot, re-cover and leave.

After 10 mins you will have perfect pilau, all cooked from scratch in 4 mins!!

I then give it another stir, picking all whole spices out.

I guess you could use one of these spice ball things, but I never have so not sure if the flavours would get out as well??

Pics below!! Enjoy!!

Breads (Naan, Puri, Chapatti, Paratha, etc) / Parathas

« on: July 21, 2011, 12:31 AM »

Hi all,

I hope I dont get shot for this, but with Parathas, I dont feel its worth the effort making them at home, when the frozen ones from the supermarket are so good.

I believe its like puff pastry, even chefs dont make it from scratch.After speaking to an Indian lady in my local sainsburys they really are as good ready made.

Saying that, I have tried 3 different brands, and by far the best in my opinion is Shana brand.(My kids also love em!)
See link:-

http://www.nivala.co.uk/shana-plain-paratha-167-p.asp

The plain, or the onion are both just as good.

I admit, I have never made them myself(was going to until I saw the work involved) but the ones I have had from my local BIR, are inferior to the bought ones cooked in a dry frying pan at home.(on the other hand I have a cracking recipe for Naan that I will post soon)

Highly Recommended British Indian Restaurants / Indiya in Bedford

« on: July 20, 2011, 12:18 AM »

This is my favourite BIR in bedford.
All the curries have a fantastic 'Fresh' Tastes, especially with the herbs-Fresh coriander etc.
Although it is a 'Modern' BIR so its not like the BIR's of the 80's but still the best in bedfordshire(That I'm aware of anyway)

Link :-
http://www.indiya.co.uk/welcome2indiya/Welcome.html

Regards

Matt

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