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Topics - chilli head

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1
Hi, Just a quick one for you that like it hot as do i, when i worked in the indian restuarant we would not us too much chilli as we got a very sour bitter taste if uesd to much but instead use a little more peprica,also we would get some hot bonnet chillies and put them in a liquidiser with a little water and make them into a smooth paste you can use by the spoon or even put into an ice cube try and freeze for later.
 Thanks Andy

2
Madras / chilli heads madras
« on: June 06, 2009, 12:32 PM »
Hi,This is my madras,here go's
 Take a large high sided frying pan if you don't have use a wok
 1, 1 heaped tablespoon ghee or 3 tablespoons veg oil
 2, 4 Finley chopped birds eye chilies (for extra heat put an extra 4 chilies in liquidizer with a little water and reduce it to fine mass)
 3, 1 teaspoon Chile powder
 4, 1/2 teaspoon paprika
 5, 3 ladles chili heads base sauce
 6, pre cooked chicken or lamp etc
 7, 2 level teaspoon garam masala
 8, 1 teaspoon level cumin powder
 9, 1 teaspoon coriander powder
 10,1 teaspoon tom pure
 11, 1 tomato cut in to quarters
 12, big handfull chopped coriander(I love the stuff)
method
Heat the oil in the pan add the chillies and tom pure and cook for a few Min's till just cooked add chilie powder then add paprika and now the base sauce keep the heat high add the meats to the sauce and cook for a 2 Min's turn down to low and add the garam masala, cumin,coriander powder and toms and cook for another 2 Min's then add coriander and cook 1/2 min or so and serve (if sauce not thick enough just cook longer to reduce down)
 And serve
 Hope i not forgot nothing  ::) Andy

3
I have been going there for a few months now and the place is starting to catch on ??? wanted it for myself lol,Anway they do a mixed starter that in my opinion is second to none with salmon tikka ect and the service is very good,It is not licenced so you may take your own drinks (cheaper)lol,It is very nice so i am putting it forward as a place to go in the midlands for a good meal.
                     Andy

4
Pictures of Your Curries / Chilli heads madras no 1
« on: May 18, 2009, 09:13 PM »
Here is a photo of my madras with scratch and sniff lol,

5
Curry Base Chat / my local curry house base
« on: May 16, 2009, 09:25 PM »
Hi gang,
   I went out last night my local Indian and had my usual meal of mixed starter of salmon tikka,veg pakora,chicken tikka.Then my usual madras chicken and a gallon of beer Lol. And then not asked for the bill but could i have a little base sauce to try as i was vary curios to taste it, he got me a little i try it and to my suprise it was just like mine i would say a clone but mine has a slightly thicker texture,so it seems that i will stick with the base i have and work on spices in the meal,That's my next target when i go back there.Lol
 Andy

6
I used to do big BBQ'S out in Greece on the sundays and the local Brits used to bring the meats to me to marinade for the BBQ and most of them brought me pork belly draft and it tasted good, shark don't work ???lol .
 What meats/fish have you tryed to marinade and did it work ok
 andy

7
Spices / what make of spices are best?
« on: May 13, 2009, 04:19 PM »
What would you guys say are the best make of spices NETCO or RAJAH or another make?
I use rajah alot for the ground cumin and garam masala and really most the spices i use.
Do you use these or do you make your own garam masala or mixes to add?
 Andy

8
I just thought i would put on something a bit off the normal and easy to make.
 It;s a baked feta dish (starter)
  INGREDENTS
   1, slice feta cheese  about 3inch by 3inch and 1/2 inch thick (not exact)
   2, dribble olive oil about table spoon
   3, 2 thin slices of onion from the middle part (rings)
   4, 3 thin slices tomato
   5, pinch salt
   6, large pinch oregano
  method
   Place feta in dish or on tin foil
   dribble over olive oil
   place slices of onion on top then tomato's
   add salt to top and sprinkle with oregano
   cover with foil put in oven for 20 Min's job done easy meal
   Andy
           Next i will put up the taziki dip (cucumber and garlic dip)
   

9
Curry Base Chat / The Base sauce from my teacher
« on: May 12, 2009, 10:34 PM »
From the guy that taught me to cook Indian food the base sauce recipe from his restaurant in Greece.Some details are missing but i will give it a go.
 recipe,
     1 tin toms
     1/2 kg red onions
     4 cloves garlic
     2 carrots
     1 stick celery
     1 inch square bit of ginger
     1/2 cup veg oil
     2 heaped d spoons curry powder
     2 dessert spoons tom puree
     3 " " "    " " " Worcester sauce
     1 " " "    " " " garam masala
 method
     cut veg up place in sauce pan and boil When cooked set a side. Heat up the oil in a pan add the curry powder when bubble's come to serface add tom puree and cook for 2 Min's then add it to sauce pan bring to boil again then allow to cool add the Worcester sauce and garam masala then blend
  Sorry did not get the water content in sauce pan but i would say just enough to cover veg,But you could all so use chicken stock in stead of water i think.
 This is the recipe that came back with my in laws that went out there this week and ask my ex boss for it.I have not try this yet but he made very nice meals.
It seems very different to most base sauces ive seen or have you hard of this one before?
 I will try it when i get the chance.
              Andy

10
Lets Talk Curry / I'm still learning
« on: May 10, 2009, 08:40 PM »
Just been looking at the spices index and sew there were 12 posts on bay leaf's :o so i had a look and there is more than one type of bay leaf :o I've been using the wrong one,I always use rajah spices,Now i find I'm using the European one ???
 My queston there for,Is the a big deference?
           Andy ;D

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