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Topics - SnS

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1
Lets Talk Curry / Voodoo Hot Mama Sauce
« on: July 02, 2012, 12:04 PM »

2
British Indian Restaurant Recipe Requests / Rezalla
« on: June 29, 2012, 04:00 PM »
I've been asked by a friend for a Rezalla recipe (BIR method).

Does anyone have one or point me to one already on the forum please.

Thanks.


3
Grow Your Own Spices and Herbs / Calling all Chile Growers
« on: April 15, 2009, 05:44 PM »
I'm trying to find some Chilhuacle Negro seeds.

Does anyone know where I can get some from please.

SnS  :P

4
Lets Talk Curry / KD's The New Curry Secret - Review
« on: March 27, 2009, 02:05 PM »
Okay Guys I have now got my copy of KD's new book 'The New Curry Secret'.

At first glance the book is 1000% better than both it's predecessors. Well laid out and plenty of colour photos (about half the recipes have photos of the finished article).

There is some useful information in the first part of the book relating to history of curry(standard stuff), KD's history, seasonal produce and commonly used ingredients with English translations, a section on spices and another on weights and measures. Section 7 (page 32) is dedicated to the New Curry Sauce (2 pages). Section 8 (2 pages) is for entrees and light lunches.

Then the recipes (pages 36 to 186), most of which I 've never heard of. If you're interested in traditional BIR cooking this book may disappoint.

Using the list of favourite BIR curry dishes from this forum there are only a few covered in this book. Ones marked in Red appear as recipes in the new book ... the remaining curries are not mentioned.

Vindaloo (Beef)
Madras
Bhuna
Dopiaza
Pathia
Rogan Josh (Lamb)
Phall
Korma
Dhansak
Jalfrezi
Ceylon
Biryani (5 recipes)
Balti (4 recipes)

That's not to say that the recipes in the book aren't worth trying - but perhaps the book should be titled 'Modern Restaurant Curry Secrets'.

Recipes include:-

Chicken Methiwalla
Massaman Curry (Thai)
Beef Badami
Salmon Kalia
Prawn Malabar (Keralean)
Shabnam Curry
Karahi Keema
Mangalorean Style Pork Bafath
Pork and sprouts (yes - Brussels!)
Perhaps I'm just visiting the wrong restaurants  ???
Anyway book is worth the price tag of 7.99 (5.99 at Amazon), but it is definitely not traditional BIR cooking that most of us are interested in.  ;)

Regards
SnS



5
Curry Web Links / Stuff from Kerala
« on: February 13, 2009, 05:00 PM »
Some interesting recipes here

http://www.newkerala.com/recipes

6
Lets Talk Curry / Kris Dhillons - The New Curry Secret
« on: January 07, 2009, 01:54 PM »
I have no idea if her new book is any different to previous versions - but it is now available for pre-order at 5.99 from Amazon here.

http://www.amazon.co.uk/New-Curry-Secret-Kris-Dhillon/dp/0716022044/ref=sr_1_37?ie=UTF8&s=books&qid=1231336154&sr=1-37

7
Kashmir Restaurant, 27 Morley Road, Bradford (01274 726513) (near centre of Bradford)

Had lunch today with business colleague (someone he knows recommended it).

Unlicenced, scruffy, bad service - and about as far removed from a BIR restaurant as I've ever experienced ...

... in fact it is the worst curry I've had in 35 years.

Makes a typical Brummy Balti House look like a 5 star michelin restuarant.

Avoid at all costs.

 :(

8
Lets Talk Curry / Real garlic or puree out of a tube?
« on: December 03, 2008, 12:45 PM »
I had a Jalfrezi takaway from Saffron last Saturday which is always excellent. The head chef (Anam) explained that he always uses fresh garlic and red onions in his Jalfrezi.

Last night I cooked a Jalfrezi using my June 2008 base. Instead of the usual garlic puree out of a tube, I used 2 x fresh garlic cloves, crushed through a garlic press. The difference in taste was really noticeable. I will not be using commercial garlic puree again!

Has anyone else noticed this difference?
Who uses fresh home made garlic puree - who uses commercial?

SnS

9
Glossary of Spices / Lovage Seeds
« on: November 13, 2008, 05:09 PM »
On commercial packaging Ajwain is very often labelled incorrectly as Lovage.

Lovage seed is not generally used in Indian cookery.

See Ajwain Seeds (Carom) in glossary index.

10
Glossary of Spices / Tamarind (Imli)
« on: October 16, 2008, 05:59 PM »
The dark brown bean-shaped pod of the evergreen tamarind tree has been cultivated in India for centuries, hence its other name of 'Indian date'.

Tamarind has a slightly sweet aroma and a pleasant sour, nutty flavour.

Tamarind is generally sold in sticky brown-and-white blocks of partially dried broken pods and pulp, or as a concentrate. Whole pods can sometimes be bought in Indian grocery shops.

It is used as a souring agent in India and Southeast Asia, much like lemon or lime juice is used here in the West.

Tamarind slices or blocks require soaking in warm water for a few minutes, squeezed to extract flavour and strained using a nylon sieve (as the acidic juice will react with metal ones).

In India tamarind is used in curries; sambhars (spiced lentil and vegetable stews); rasams (highly seasoned lentil soups) and chutneys. It is particularly good with fish and poultry dishes. It is also an essential ingredient in Asian hot and sour soups.

Pectin, extracted from the fruit is used for jam and jelly making.

In the west, tamarind is imported for condiments such as Worcester sauce.

Tamarind is a mild laxative, and is used in India as a traditional treatment for dysentery and bowel disorders. It is an antiseptic and used in eye baths and for the treatment of ulcers. Rich in vitamins, tamarind is reputed to be good for the liver and kidneys.

Over-ripe fruits can be used for cleaning copper and brass (tartaric acid).

The leaves of the tree yield red and yellow dyes.

Thought to originate from East Africa it now grows wild in India and is cultivated widely throughout the tropics.

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