Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - livo

Pages: [1] 2 3 ... 8
Lets Talk Curry / Syed's Korma
« on: May 31, 2020, 12:29 AM »
Moved here to unclutter Paratha Thread.

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.

Secret Santa, I've made Masala Mark's Aussie IR 3 pastes before, a few times.  Syed's Korma paste is quite different. It may be similar to one of the Indian hotel style white mother gravies I've seen in my research recently.  I'll have to check. I do think it's going to be something I'll try. 

Some of what I've seen so far is new to me and I feel the least we can do is give these new recipes and videos a chance and the new member a welcome.

I've used boiled / poached chicken before, usually in a very diluted base gravy or a bit of Knorr Chicken booster. Mild dishes don't require fully spiced pre-cooked chicken.

Edit: Korma base already cooked, pre-cooked chicken done and lamb in the pot cooking slowly.  Chicken Korma and Balti Lamb Korma for dinner. Possibly a saag paneer as well if I have time to open the tin of spinach.  I'm also going to give Syed's rice a go tonight for a change.

I've just made a fresh batch of homemade Garam Masala so I'll be giving his mixed curry powder a try tomorrow.  I look forward to dry frying some spice powders.  Never done that before.

Curry Web Links / Indian Hotel Style Gravies.
« on: May 21, 2020, 07:32 AM »
First of all, what does this remind you of?

Here's the Tomato Gravy used in place of Base Gravy.

Anyway, I've watched a few videos lately on 3 Indian Curry Gravies and then 5 Indian Curry Gravies, being what they appear to call Mother Gravies.  The 3 Gravy principle reminds me very much of Masala Mark's 3 paste Aussie IR method. Tomato, Nut and Onion.

Then today I found a couple specifically on Hotel Style Yellow Gravy.

Of course one thing leads to another (youtube click frenzy) and then I stumbled upon this page which has 14 different Hotel Style gravies.  I found it very interesting and something I intend to explore a bit further.

I'll be cooking Chef Abdul's BIR Base Gravy and Chicken dish tonight, using boneless thigh fillets as I don't have enough pieces on the bone.

Talk About Anything Other Than Curry / Home baking
« on: April 30, 2020, 01:38 AM »
Sorry Phil, I somehow missed this post but I love the linked clip. Brilliant.  He is just as brilliant as the virus.  The Trumpster will go down as one of the world's greatest orators for sure.

I am one of many to join the Covid-19 home baking journey.  I used to bake bread almost daily a few years back but not so much recently.  I was pleased to find I could still make a pretty nice loaf.

Sourdough is new to me and something I'd always wanted to try.  This is my second Wholemeal mixed grain loaf and my first White.  The white was yeast spiked at the final build stage to speed up the pre-bake rise so I could bake both together in the heated oven.  The white loaf was gone in the first 2 hours.  It was baked in a lidded Pullman loaf pan but it didn't quite have the volume to fill it right up which I quite like the look of anyway.

The sourdough technique produces a nice chewy crumb by comparison with a 3 hour yeast loaf.  The white loaf wasn't particularly sour but the Wholegrain, with the full 3 day sourdough process, had a delicious vinegary tang.

I already have a German wholemeal & grain and 2 more whites in the first build stages this morning.  I might make only 1 white and some rolls.

Traditional Indian Recipes / Sri Lankan Fish Curry
« on: April 29, 2020, 12:46 AM »
I cooked this dish last night with pleasing results.  The freshly made Jaffna Seafood Curry Powder is winner for me.

Take care of the printed recipe listings attached to the video.  There are some ingredients listed in the wrong place and it is not a 100% accurate representation of the video demonstration.  The chilli powder is meant to go into the cook not the powder, not that it really matters too much.   I used a bit of both red and green fresh cayenne chilli.  It's a pretty easy cook for a very tasty coconut fish curry.  I used Barramundi but any firm white fish will work.

I recently acquired a Kitchenaid Artisan KSM150 Stand Mixer to replace my old nearly dead Breville Bakehouse Bread Machine (mainly only used for dough mixing and not much cooking in it).  I've just obtained the mincer and sausage filler attachment and managed to find a butcher selling sausage casings.  While some say the Kitchenaid is useless for stuffing sausage links (not completely unfounded by the way) I did have some success albeit with frustrations.

The days yield is approximately 7 kg of sausage links in 4 flavours.  2 Pork, Thuringer style Rostbratwurst and Sweet Italian plus 2 Chicken, Country Chicken and Roast Garlic, Feta, Spinach and Oregano.

Mickyp, if you haven't tried this yet, you really should.

On the subject i found this today, anyone seen it?

I recommend anybody with a bit of time give this a try.  You won't be disappointed.  Ignore the advice that it doesn't scale down well. This is clearly wrong as it does.

I made a reduced quantity of this curry base yesterday and then used it to make 3 standard chicken dishes plus a Bombay potatoes. The end result was very pleasing. The flavour and aroma of this base gravy are very nice and we'll developed with the extended frying stage and the inclusion of fenugreek.  This has just become a standard curry gravy for me.  It's a bit of work but we'll worth it.

I used a reduced quantity of the Akhni stock (3 cups water and half spices) and I feel that the amount of base gravy in full as per the recipe would require additional water. The recipe procedure is incomplete and says nothing about using any liquid other than only half of the Akhni stock.  Even at the stage it is added this would be insufficient for a 10 onion quantity.  Extra liquid is required and this isn't mentioned.  The recipe says to make 4 cups of stock but only uses 2. I made 3 cups, used all of it and still added more liquid to get a workable base gravy consistency.  It would be very thick and could possibly catch on the pan if not watched closely without additional water.

For the dishes I made last night the chicken and potatoes were simply pre-cooked in seperate dilutions of the gravy, the potatoes with a bit of salt added as well.  The used chicken pre-cook dilution I added back to the base gravy pot instead of diluting with plain water. It is quite thick at the end of the recipe cooking. The whole lot is all tied together and the dishes were made using this thinned down base gravy thickened by reduction.  Based on how much I have left, the 2 onion quantity of this gravy would produce about 10 8 individual serves of curry.

I just reviewed the remaining base gravy and the 2 onion version will make easily 6 - 8 individual serve curries depending upon how much sauce you like in your dish.

Lets Talk Curry / Naan bread
« on: March 26, 2020, 09:45 PM »

Livo - I would also love to hear your naan secrets.

I was not happy with what I felt was the severe metallic / chemical after-taste associated with what I considered excessive baking powder in the popular favourite naan recipe and technique.   A now non-contributing member shared a few pointers with me in private including a private video. As he hasn't published this information, I didn't feel I should and still don't.

What I will say publicly is this; the recipe I was shown was described as UK genuine, Deluxe Naan.  Not a standard naan.  It is full dairy (not water), contains egg, uses self raising flour plus fresh yeast and no baking powder.  I have not used fresh yeast but dried instant and much preferred it to the popular favourite.  No after-taste. 

One day I will source fresh yeast to try it I hope. The full recipe is nothing you wouldn't expect. There is more than one dairy product but nothing you haven't see before. Anybody understanding Bakers percentages and dough consistency will be able to deduce a similar naan from this information.  It isn't really a secret recipe but it isn't mine and I was given it in private.  I respect this and out of this respect, I won't write it verbatim on the public forum.

Of course cooking in a tandoor makes a considerable difference as well, albeit that the tawa technique is convenient.

The same member also told me what any BIR chef would list as the ingredients in a normal BIR naan, if asked.  Surprisingly simple.

I also highly rate the School of Artisan Food naan.  It is different to the UK deluxe naan but just as good in my opinion.

Any ideas how to tell our PM that his blaise faire attitude to the global pandemic is worrisome? Ive told him he's an idiot. We now have a Minister of Home Affairs, after meeting the US President's daughter, coming home positive to Covid19, then having a meeting with other senior federal politicians before the PM went on and met with every State Premier.

Some poetic irony in them telling us it's all ok.

Talk About Anything Other Than Curry / Ikea off my bucket list
« on: February 18, 2020, 08:46 PM »
Having recently turned 59, I can now say I've been to an Ikea store. It wasn't really on my bucket list but yesterday my daughter needed to go and I was travelling with her.  I was suitably impressed and took home a selection on nice stainless steel serving bowls (I'll be using them as mixing bowls).

Yep, I had to have a serving of meatballs.  My daughter had the chicken variety so I was able to taste both. They were nice but I think I prefer Italian over Swedish.

So the questions are:
Are Ikea meatballs indicative of the best Swedish meatballs?
I will be making these myself so:
Is there a better recipe for them?  (The actual Ikea recipe is published and there are copycat versions for some reason.)
Do you prefer Swedish or Italian meatballs.

Traditional Indian Recipes / Chicken Spring Rolls - Malabar Style
« on: February 17, 2020, 09:30 PM »
I have transposed this recipe from the video by cook Nisa Homey.  It is her work and this is simply to provide written transcript of the recipe for ease. I take no creative credit for this recipe.  I do suggest watching the video for technique.  On the occasions that I have made these I always receive comment about how good they are.

The wrappers are tricky and could probably be substituted with bought fresh or frozen Chinese style Spring Roll wrappers.  In the past I have used my steel tawa (slightly concave) with good results. Yesterday I bought and seasoned a cast iron model (flat) which didn't perform as well. I think due to the more uneven surface finish.  I might see what I can do to smooth it by tooling in some way then reconditioning it.  On this part of the recipe using the right amount of water in the batter is crucial.  Not enough and you'll have really thick wrappers and too much water will give steam bubbles that leave holes in the wrapper.

Part 1:
250 g Chicken cut into small chunks (10 to 15 pieces)
1 tsp Kashmiri Chili Powder
1 tsp Coriander powder
1/2 tsp Turmeric
3/4 tsp salt
Water to cover in a small pan.

Part 2:
2 Cups Maida Flour (plain)
2 tsp Corn Flour
1/4 tsp salt
Water to make a free flowing batter

Part 3:
1 TBSP Vegetable Oil
1 Onion (chopped small to medium)
1 Green Chili (sliced thin)
6 cloves Garlic
1" Ginger  (I use 1 heaped TBSP Garlic Ginger paste)
Salt to preference
1 tsp Garam Masala
2 TBSP fresh Coriander leaves and stalks (rough chopped)

Part 4:

Part 1:
Combine all ingredients in a small pan and bring to the boil.
Reduce heat and simmer till chicken is cooked.
Drain and allow to cool.
Shred or chop chicken to small pieces.

Part 2:
Combine dry ingredients.
Add water gradually while stirring to mix.
A smooth flowing batter is required. (I ended up using about 4 1/2 cups)
Note: I guess a hand or electric beater could be used here.
Reserve 2 - 3 TBSP of batter to seal wrapped rolls.
Heat a crepe pan or tawa to low medium heat.
Distribute and spread 1 1/2 soup ladles of batter to the pan (see video for technique)
Cook and stack each wrapper and keep covered.

Part 3:
Heat oil in a curry pan
Add onion, Green chili, Garlic, Ginger and pinch of salt.
Cook till onion is translucent.
Add shredded chicken
1 tsp Garam Masala
Taste and adjust salt / seasoning to preference.
(Nisa says here that this can be ground at this point or left as it is.)
Add chopped fresh Coriander and stir through.
Remove heat and allow to cool completely.

Part 4:
Wrap 1 heaped TBSP of filling in each wrapper sealing with reserved batter.
Egg wash and breadcrumb each roll. (I've done with and without crumbs. Both good)
Fry the rolls in oil heated to 160' C until golden.

I think that's about it.  Watch the video. These are really nice.

I was inspired to search for the recipe after eating a similar thing from the T/A section of a large Indian Grocery Store in Wentworthville (ie Little India Sydney) a year ago.  This recipe was the nearest I could find and it didn't disappoint.  These are actually better than the ones I bought.  With the spicing given here they are mild enough for kids to eat.  If you like a bit of kick, use hot chili instead of kashmiri.

I see I didn't need to do this.

Pages: [1] 2 3 ... 8

  ©2020 Curry Recipes