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Topics - deelay

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Curry Videos / Aaloo Tadka & Tandoori Roti

« on: January 01, 2007, 09:09 PM »

Hi all just wanna share this with you, be warned its a 30 min video. I have not tried this yet but may do sometime this week.

I just watch it and could smell it by the time he tasted it.
Let us know what you think of the video.

Cooking Equipment / blender/whisker ???

« on: January 11, 2006, 05:56 PM »

Hi all advise needed, told the wife buy me a hand blender, she bought me a food hand whisker http://www.valleyhousewarerentals.com/catalog/thumbnails/Electric%20Hand%20Blender_jpg.jpg
Should i bring it back or will it do...up till now iv used a kenwood smoothie blender and i thought i should use a hand 1 instead also a smoothie blender may be where I'm going wrong in my quest for that restaurant curry taste Lil
Your thoughts please and stop laughing

Starters and Side Dishes Chat / Poppadums

« on: January 09, 2006, 11:48 PM »

Hi all anyone tried Rajah plan poppadums there lovely i got mine from asda
i drop 2 at a time in hot oil for no more that 2 seconds then straight on a plate and put a plate on top of them this stops them from curling up at the edges and diping 2 at a time reduces the oil intake. nice

Lets Talk Curry / How many currys

« on: January 08, 2006, 11:50 PM »

Hi all How many Curry's do you guys/girls have a week?

I have 2 aweek 1 make 1 then have a restaurant curry every.

Lets Talk Curry / tips for beginners

« on: January 08, 2006, 10:29 PM »

Hi all, this site is huge so I'm not sure what i have to say is of any use as you may have covered it many times in the past, however if i don't add my views then ill never get anywhere so ill post,

this will let you know what i know and please put me right if I'm wrong, as i am more that likely wrong lol

Things iv learned (talking to chiefs/reading on the net etc)

Home curry tastes better if you freeze it the longer the better( allows the ingredients to fuse together)
fresh spices are very important restaurants use fresh every day.
water or lemon/lime/yogurt cools down a curry if its to hot
always wash hands after use of chillies, burn your eyes if you touch your eyes straight away( yea i learned the hard way)
salt plays a big part in curry ( something to do with our taste buds need the salt to bring out the best in the spices)
tare bay leaves (so oil from the leave enters the curry)
Ghee can take the hot temps better than normal oil

Curry Web Links / A few sites

« on: January 08, 2006, 10:05 PM »

Hi new here? so i hope I'm posting in the right place, here as a few links to some the the sites iv used to make my curry from hopefully nowone had already posted them

http://www.recipecottage.com/indian/
http://www.angelfire.com/country/fauziaspakistan/recipes
http://www.astray.com/recipes/?search=curry
http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Indian&ttl=1875
http://www.curryfrenzy.com/curry/html/curry-method.html

I have made loads from all of these sites and sometimes i alter them to make them own.

I have never found 1 that tastes the same as the restaurant

Just Joined? Introduce Yourself / Glad I found you

« on: January 07, 2006, 11:48 PM »

Hi all my name is Kev and I'm from England, why am i here,
well its because I'm addicted to curry and not just any curry but my own curry lol
I'm no cook and have never cooked anything in my life until 2 years ago i gave a curry a go. without internet help i cooked rubbish Curry's for over a year ( i never roasted my own spices , never used ginger,cumin etc you get the idea. So hear i am and hope to share what i have learned as well as push my skills forward.
and can i add this is by far the best site for information i have seen on the net, so if you don't mind I'll hang around if thats OK..

EDIT: ok i started reading and you guyz know your onions(sorry for the Phun) there is loads to read so much info so give me a few days and i'll start posting. loads of reading to do first.
regards Kev

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