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Topics - ELW

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Pictures of Your Curries / CBM's Little India Base Gravy home edition
« on: December 28, 2012, 02:55 PM »
Here is my 1st attempt at CBM's gravy from Little India. I used 2kg of onions & around 150ml of water which is far less than the usual 1litre plus I've used in the past. The liquid released from the onions probably came to just short of that amount, although in a far more syrupy form, which has far more flavour than tap water. Cooked on low for around 2 hrs.
I even took the dog a walk & left it on with no chance of catching. 

The fried GG/tomatoes/MP to spec on it's own tasted as expected like one of my past curry failures, but added to the onion mixture becomes something different, as with onion paste/red masala etc.

The blended mixture looks like any other, but it has a very powerful onion flavour compared to some I've made in the past. I reckon it could take a fair jag of water & go a long way. God knows what 1.5 tsp moong dhal has done to it, my palate isn't refined enough to pick that one out.
I think I'll have good results with this

ELW


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Lets Talk Curry / Small clay tandoor pot for domestic oven?
« on: October 10, 2012, 08:45 PM »
Hi does anyone know anything about this:

http://www.wmpot.co.uk/store/comersus_viewItem.asp?idProduct=280

Don't like the price of this little clay pot at all, but I can see some off piste potential in it. Unless tikka is cooked in a tandoor, it's not better than the bir's.............sorry blade  ;)


ELW


3
Lets Talk Curry / Any new results to share?
« on: March 04, 2012, 08:30 PM »
Has anyone found a new level of success in bir@home by adopting the cooking techniques highlighted by the Zaal kitchen report & videos?

Some of the results I've had since I stopped hitting the spices with my handbag & cooked them with a bit of venom, are not vague in any way, they are definite & quite stark in contrast to the result of 'not cooking on full blast'. Not a 'tasty' curry, but a 'bir curry'. It's like night & day.

Whether the spices are slightly burned or simply cooked properly I'm not sure.I need to be far more consistent with my efforts on the home cooker, which upon reflection, is the only thing the bir kitchen doesn't have!

Results & ingredients up to the gravy stage would be great

I'd be also be very interested in hearing from anyone with results by adopting the low heat Sunday fry up method, which seems ingrained in the home cook when using a frying pan or those not using tomato paste
Thanks in advance

ELW

4
Hi, does anyone here use the Sapna pre mixed ginger/garlic paste? It doesn't say on the jar, but the ratio of this seems to me to be tipped towards the ginger. Ginger is listed as the first ingredient & it's a completely different thing altogether from my 60/40 Garlic/Ginger paste. Is this maybe why the ready mixed is often described as inferior to the fresh stuff (preservative aside)?:o
After watching the video, I'll be looking to use this for the Zaal stuff, but don't want to make fresh paste if this is good to go, as i have lots left  :-\

Regards
ELW

5
Curry Base Chat / Did anyone ever make this?(Glasgow Base)
« on: January 18, 2012, 03:18 PM »
Hi all, did anyone ever make this base?

http://www.curry-recipes.co.uk/curry/index.php?topic=5570.msg54538#msg54538

Seems like a lots of carrots,celery & tomato for 8 onions

ELW

6
Lets Talk Curry / Has anyone tried Curry2Go yet?
« on: December 13, 2011, 06:16 PM »
Has anyone tried the food from here yet?
ELW

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Lets Talk Curry / Ashoka Cook School
« on: November 25, 2011, 07:24 PM »

http://www.ashokacookschool.com/
They have been running at Motherwell College for a few months
Has anyone been or know anyone who has? If so are the recipes their cookbook versions?
Regards
ELW

8
Lets Talk Curry / what are the benchmarks in creating bir taste?
« on: October 17, 2011, 09:23 PM »
Hi all, I'm new here & after following threads from years back until present on cr0, it looked like members investigations looked promising only for after trials by other members to be found lacking 'something'. I noticed the number of new threads & posts has dwindled after what seemed like a time of new ideas & information coming to light. I have made a few bases since starting(KD1 & some from another site), with differing results. I liked the KD1 base, but found myself doubling spice amounts due to the lack in the base. This in turn asked questions of my ability to cook the spices out correctly, to remove the rawness & not to burn them. I followed Panpots Ashoka threads with real interest, as I know the Ashoka well & it was the 1st time I had read any reports from a real bir kitchen, only for others to report back saying it wasnt what they were looking for(bunjara G&G paste)My question I suppose is, has anyone perfected their cooking techniques/ recipies/base combinations / missing ingredients to a level where they are looking no further? Im going to try CA's base & recipies next, as they have great reviews from members & he has obviously put a huge amount of effort into this.
I had long suspected flavour enhancers in bir, but apparently this is not the case, apart from maybe pastes & spice mixes? If there is a general consensus on any of the points below, I would appreciate any views & advice. Trying to get up to speed

* use of old oil - (haldi's post from a while back sits well with me the  slight burnt underlying taste)
* adding of onion paste -either bunjara or the boiled one
* use of msg or other flavour enhancers
* Cooking technique of the spices
* Anyone know if jaggery is used?
Thanks in advance
phew!!

9
British Indian Restaurant Recipe Requests / Masaledar sauce?
« on: September 21, 2011, 09:04 PM »
Hi all, can anyone help me out with any masaledar sauce recipe ideas, which are popular in Glasgow....kind of sweet, and can appear in red curries such as Jaipuri?
Thanks
ELW

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Just Joined? Introduce Yourself / Hello
« on: September 21, 2011, 08:53 PM »
Hi everyone...this site is a mine of information...great seein curries tested to death!...masaledar sauce ideas anyone?

ELW

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