Show Posts

1

Lets Talk Curry / It's all about that base ;)

« on: November 09, 2014, 06:49 PM »

Don't worry I'm not going to start singing!

In the last 8 years I feel I've tried every combination of base recipe, youtube video and ebook in the quest for that elusive taste, I've done traditional indian cookery classes, wasted not-inconsiderable sums of money on books and ingredients and still I'm coming up short with the humble madras. To this end, I'm back to studying things in a more scientific way through compare and contrast. I know some members have taken this approach before of reverse-engineering, but I really think with a combined effort we could get a bit closer.

Bear with me on this one, but I'm rather partial to the Asda supermarket ready meal curries such as http://groceries.asda.com/asda-webstore/landing/home.shtml?cmpid=soc-_-ghs-_-yourasda-_-chosenbyme-_-socialhub&utm_source=yourasda&utm_medium=sco&utm_term=socialhub&utm_content=chosenbyme&utm_campaign=ghs&#/product/910001051790this one. I've tried them all, both the main players like Sharwoods and Pataks, curry pastes, cook-in sauces, ready meals and the Asda range seems to be the closest out of the lot to BIR (to my tastes anyway). The ingredients list states:

Water , Cooked Marinated Beef (25%) [Beef (88%), Onions, Spices, Rapeseed Oil, Salt] , Onions , Onion Pur

2

Starters & Side Dishes / Tikka

« on: November 08, 2014, 11:04 PM »

Aloo Tikka

3

Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Pre-cooked

« on: November 08, 2014, 06:05 PM »

Pre-Cooking

4

Rice (Plain, Pilau, Special, etc) / Pilau Rice

« on: November 04, 2014, 10:20 PM »

5

Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Pakoras

« on: November 04, 2014, 09:02 PM »

Pakora

6

Breads (Naan, Puri, Chapatti, Paratha, etc) / SP Gas Tandoor Naan Recipe

« on: July 31, 2014, 09:41 PM »

First of all, this is my initial naan recipe based on an ingredient list (no measurements were given) and guidance/tips I was given by one of the chefs at the BIR where I work. Some of you may be familiar with my previous musings and experiments but recently the opportunity to volunteer to work in a BIR kitchen, something which is a real passion and a lifelong dream, came through.

For this recipe you really need a gas-fired tandoor or another method to get up to the 300c required.

300g of self raising flour, I used tesco value but the BIR uses Elephant Atta self-raising, note that there is no baking powder, soda or yeast added.
1 egg
175ml milk
0.5 tsp salt
0.5 tsp sugar

Lightly mix them all together in a stand mixer using a paddle until combined, then switch to a dough hook and knead until the dough comes away from the sides of the bowl. Cover and leave in fridge for 4 hours (or overnight if time permits), divide, roll lightly in sr flour and shape into balls.

Flatten using hands or rolling pin, flatten and shape further by passing from one hand to the other (think how pizzas are made) and put on gaddi. If you are using a gaddi (naan pad) you dont need to oil a side, this is only to stop it sticking to your hands. Lightly dampen the "wall" side with water and cook in 300c tandoor, then finish off by brushing with melted butter.

Any questions please feel free to ask.

7

Breads (Naan, Puri, Chapatti, Paratha, etc) / H4ppy-chris new naan recipe

« on: December 11, 2013, 11:03 PM »

http://www.youtube.com/watch?v=nypVcrfz6dk&feature=c4-overview&list=UU9rT1AQMqTGiOO8uEf8foSA

8

Trainee Chefs / Beginners Questions / Water leaking from curry?

« on: July 07, 2013, 12:08 PM »

Just made Abdul Mohmeds base from his book along with the enhanced gravy stage listed on the forum, but it's not an isolated incident - have had this with c2g base too from time to time.

Water seems to leak from the final curry (abduls madras in this case), I'm not sure why or what I can do to stop it. Following his instructions to the letter, I added more base (1 pint) than I normally would (approx 300ml) to a meal and reduced down to a reasonably thick sauce. As I mentioned I've had this happen before with other bases so it's probably down to a failing in my technique

A picture may help to explain

9

Cooking Equipment / Domestic Tandoors - TandooriQ vs Puri vs Spices of India etc

« on: May 27, 2013, 09:22 PM »

I'm still not 100% happy with my naans. I've tried various recipes and cooking methods involving frying pans, griddles, baking trays, inverted and non-inverted pizza stones, a chefs blowtorch, grill, oven, hob... although passable none quite replicate that restaurant naan taste or chewy consistency.

In short, I've only one test left to try - a teracotta pizza stone on a propane-fired barbeque (weather permitting I'll get to try that this weekend!) If that still doesn't work I'm seriously contemplating giving in to a long-held desire for a small domestic (probably charcoal-fired or is LPG better - any difference in taste?) tandoor from the likes of TandooriQ, Puri, Shahi or Spices of India.

Has anyone used one of these, they appear much of a muchness in construction but impartial reviews seem tricky to come by. Does it really work well enough to cook naans better than the methods listed above?

I've looked at going down the DIY route - sourcing the parts and skills is the problem so I'd prefer to buy one pre-made.

Thanks!

10

Accompaniments (Sauces, Chutneys, Dips, etc) / Another alternative pakora sauce...

« on: May 14, 2013, 07:41 PM »

Mix together:
3x tsp tomato ketchup
1x tsp mint sauce
1x tsp lemon juice
1x tsp chilli powder

Put to one side, then warm equal quantities of water and caster sugar over medium heat until sugar dissolves and water goes clear - use this "sugar syrup" to dilute the mixture to give a lovely sweet translucent sauce.

Profile Info