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Messages - merrybaker

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1
Starters and Side Dishes Chat / Re: What do we KNOW about BIR Onion Bhajis?
« on: September 10, 2009, 06:30 PM »
Chris, the top photo looks like these made with Mr Huda's bhaji paste:

http://www.spicesofindia.co.uk/acatalog/Onion-Bhajees-Recipe.html

Note that the recipe calls for egg.  The paste contains:

Water, Garlic, Coriander, Chilli, Ginger, Vegetable Oil, Salt, Aniseed, Fenugreek, Other Spices, Citric Acid, Acetic Acid, Colours (E102, E110)

So the yellow color isn't only from turmeric.




2
Madras / Re: CA's Chicken Phal, Vindaloo, Madras and Curry (Illustrated!)
« on: March 13, 2007, 03:26 PM »
CA, that's beautiful. 

3
Traditional Indian Recipes / Re: Coconut Prawn Curry with Steamed Rice
« on: March 11, 2007, 04:02 PM »
Black mustard seeds or yellow?
2 tsp. turmeric? 

4
Starters and Side Dishes Chat / Re: Naan -- They tested methods so you won't have to
« on: March 08, 2007, 06:36 PM »
Quote from: bee on March 06, 2007, 08:54 PM
still testing :-))
Let us know if you learn anything new. :) 
Good blog, BTW. 

5
Starters and Side Dishes Chat / Naan -- They tested methods so you won't have to
« on: March 06, 2007, 05:28 PM »
Here's an interesting article on homemade naan -- 

http://jugalbandi.info/2007/03/naan-breaddeconstructed-and-devoured/

6
Lets Talk Curry / Re: See This Bag? It Has the Smell!
« on: March 01, 2007, 04:39 PM »
Quote from: Cory Ander on March 01, 2007, 05:09 AM
She added plenty of cheap vegetable oil...She then added the ingredients (in the above order)
She put in the chicken first?
How dark was the garlic before the next ingredient was added?
Any water?
 

7
Lets Talk Curry / Re: andy's recipe's(again)
« on: February 09, 2007, 05:37 PM »
George, I was thinking about that last night.  In the two years+ that this site has been around, many members have questioned chefs, had private lessons, peered into BIR kitchens, and even observed from inside kitchens.  With small differences, they've all reported similar ingredients and methods.  Using these methods and ingredients, and tweaking them, some members have even reported achieving "the taste."  Most of the rest say they aren't quite there yet, but are closer than ever before.  So, I'm not sure it makes sense to start from the beginning again with a new sauce, paste, methods, and even cookware.  Too many variables at the same time.  Were we really that far from the answer?

mb 

 


8
Just Joined? Introduce Yourself / Re: Just joined
« on: February 08, 2007, 09:10 PM »
Welcome, Mick.  You're right, there are a lot of base sauce recipes here.  That's part of the fun, trying different ones and seeing (eating!) the results.  Here's a non-scientific poll of people's favorites:

http://www.curry-recipes.co.uk/curry/index.php?topic=823.0 

Sometimes people will mention which garam masala they used for cooking a dish.  I like Kris Dhillon's because it's easy (no heating of spices), and I like the flavor (not too much cardamom, cloves, and cinnamon, which I often find overpowering).  I'm sure a lot (most?) people will disagree.  :)

mb       

9
Just Joined? Introduce Yourself / Re: New to curries
« on: February 06, 2007, 04:57 PM »
Quote from: Al on February 05, 2007, 10:55 PM
its becoming an obsession
Hi, Al.  You'll fit right in here!

mb

10
Just Joined? Introduce Yourself / Re: Hi Folks
« on: February 06, 2007, 04:54 PM »
Quote from: Cory Ander on February 06, 2007, 12:39 AM
I was about to answer your question about scaling up or down...The question has been raised a few times already!  ;)
It takes a brave person to willingly go there again. ;D

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