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Topics - Robbo141

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1
Lets Talk Curry / Spice blends and very nice tins
« on: April 06, 2024, 03:08 PM »
The missis picked this set up for me. She’s nice that way.



Bonus feature to the chance of trying new masalas though, these little tins have 2 lids and the internal one has a very satisfying snap when pushed into place. A great airtight fit and perfect for re-use.


I just made a fresh batch of garam masala from the Dishoom cookbook and mix powder I think I got from this site. Works very well with my instant pot pressure cooked base.

8 coriander
7 turmeric
5 cumin
4 curry powder

Spring is here and almost time to get the grill out from storage so I can curry it up outdoors.

Robbo

2
Lets Talk Curry / Japanese BIR?
« on: March 16, 2024, 04:26 PM »
Me and the missis are off to Japan next month and in her extensive research she read that Japanese Indian restaurant curry is just like BIR.  I was already looking forward to the culinary experience but now, I have the chance to try vindaloo in a country I’d never have considered. Pity I have to fly 14 hours though.

My only experience of Japanese curry is this paste, which makes a perfect sauce like I used to get in Chinese takeaways in the UK. The extra hot version is very good.



Robbo

3
Lets Talk Curry / Potentially good find on YouTube..?
« on: November 19, 2023, 04:44 PM »
This morning chef Imran appeared in my YouTube feed. The universe is listening.
I just sat and transcribed his chicken madras recipe…which looks delicious.

https://youtu.be/HK5RUk-dQDQ?si=3-BvXd5uKtxO22zH

And also the vindaloo sauce he uses to make it.

https://youtu.be/_QlG_-FIrrM?si=jliEuMyaOjdjeAGj

I’ve never seen coconut milk in a vindaloo or madras curry but worth a punt. In the sauce recipe he describes soaking Kashmiri chillies overnight but they don’t look like the dried Kashmiris I have. Mine are much larger, on the left whereas his look like the regular smaller dried chillies I sometime use, on the right.
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What do you guys think about the chillies he uses?
His channel looks to have a good selection of dishes.

Robbo

4
Talk About Anything Other Than Curry / Latest book purchases
« on: November 05, 2023, 04:29 PM »
I’ve made several Mexican dishes after watching the Cooking con Claudia YouTube channel. Absolutely superb so buying her book was a no-brainer. Full of deliciousness. Some of her recipes use the instant pot too, which makes for quick results.  Strong recommend.
I also happened across young Koreans, Aaron and Claire.  Equally good dishes and another purchase of their book.  Followed by a number of Korean ingredients.
The rice book was bought after reading a BBC.com article. Hard to resist a book dedicated to my favorite foodstuff.


Robbo

5
Lets Talk Curry / It’s Indian week!
« on: September 04, 2023, 08:04 PM »
We get Labor Day off today so I took the whole week as a vacation and am cooking Indian dishes from the Dishoom book every day this week. (Except Wednesday when the missis has dinner with daughters and I revert to BIR vindaloo).
This is how the week looks.


Sheekh kebabs are already sat in the fridge for a little afternoon aperitif.
Ditto the coriander-mint chutney.
Chicken marinaded overnight, ready for grilling and my bash at Chicken Ruby.

To say I’m excited is a woeful understatement.

Robbo

6
Lets Talk Curry / Biryani recipe from Dishoom book
« on: August 26, 2023, 07:29 PM »
This week I made this dish and it was wonderful.  The aroma when I broke the seal after baking was so good.  Definitely worth the effort.  This Dishoom book is full of beautiful looking recipes and I plan to work steadily through as many as I can.


Robbo

7
Spices / My spice dabba
« on: August 16, 2023, 09:06 PM »
On vacation this week so took the chance to make a fresh batch of garam masala and the mix powder used in the recently revived Bruce Edwards base and vindaloo.
Vindaloo night again tonight.
Also a quick trip to the local Indian grocer, Patel Brothers in Naperville and picked up fresh curry leaves, kasuri methi and moong dal - oh and for the drive home, Punjabi samosa and paneer chilli puff from the hot food section. I love wandering the aisles, they have so many specific masala packets, I want to try everything.



A question:
Does anyone use asafoetida? I read some reviews that say it’s so pungent you have to keep it in 2 containers and the smell can permeate your pantry.  All the recipe books say it adds real depth of flavor to dishes like dal but I’m a bit wary.

Robbo

8
Lets Talk Curry / ChatGPT
« on: June 27, 2023, 01:55 PM »
After a very useful discussion with ChatGPT about local fishing spots, I asked for a BIR vindaloo recipe.  I was very specific about not wanting traditional Indian.

https://chat.openai.com/share/5f47ca28-fca3-43a4-9609-bb814e7fd11d

 I’m going to give it a bash and see if I can make something of it.

Robbo

9
Lets Talk Curry / A good find
« on: June 18, 2023, 05:38 PM »
Last week I had to visit a customer in Streamwood, Illinois.  I checked around for Indian takeout with the thought of bringing home dinner.
http://www.indiafoodieus.com/

Very small restaurant and very friendly.  Managed to go there for dal makhani lunch with garlic naan and took home chicken vindaloo for me and tandoori chicken, veg pakora for the missis and a couple of veg samosas too.
Very good indeed.  Just a pity it’s a 40 min drive and a little too far for a regular dinner run.
The search for BIR stateside continues.

Robbo

10
Traditional Indian Recipes / Matar Paneer and a potato dish
« on: June 04, 2023, 04:24 PM »
With the onion masala I made this dish with some lovely locally made paneer.
https://myheartbeets.com/wprm_print/9029

Because I diluted my onion masala, it turned out a lot more liquidy than I’d have liked, so next time I’ll omit the water or maybe just not dilute the onion masala.  The paneer dish only used half of the onion masala but was so tasty I decided to use the same spice mix to make a potato curry for breakfast.

Peel 3 medium potatoes and cut into 2” pieces
Heat 1 TBSP ghee and 1 TBSP mustard oil in pan.  Fry potatoes about 5 mins just to get them golden.  Remove from the pan and set aside.

Add 1/2 tsp cumin seeds, cook 30 secs
Add 1 Serrano chili, chopped, fry 1 min
Add a splash of onion masala
Add spices:
1 TBSP kasuri methi
1 tsp coriander powder
1 tsp garam masala
1 tsp Kashmiri chili powder
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric

Fry spices, adding a little onion masala at a time while stirring, till all the masala is in - 3/4 cup total.
Add 1 cup frozen peas.
Put the potatoes back in the pan, add some boiling water, cover and cook till the potatoes are done. Stir occasionally. Garnish with fresh coriander.




There’s nothing earth shattering here, but I’m going to stick with this spice mix and try it on chicken next.

Robbo

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