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Messages - lardman

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I was wondering if it is ok to freeze it?

Bit late but - I freeze it in small quantities and its fine once thawed.

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Starters and Side Dishes Chat / Re: Ultimate Naan Bread?
« on: April 13, 2010, 04:57 PM »
I've tried several times with Dipurajah's dough recipe and failed each time. They always come out like pita bread.

I grabbed a recipe from the web a few weeks ago but for the life of me I can't find it again, it was pretty close to the right thing cooked on a Tawa.  There was no yoghurt in it and it was 2 cups SR flour and 1 cup plain flour but I can't remember the rest.

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Biriani Dishes / Re: Dipuraja's Chicken Tikka Biriani
« on: April 11, 2010, 06:20 PM »
Hes certainly more relaxed on camera now, far more reassuring.

Does anyone know what his pre-cooked vegetables consist of ? Im tempted to give this one a go.

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Trainee Chefs / Beginners Questions / Re: Which Chilli powder.
« on: April 01, 2010, 06:06 PM »
Not sure if this should be here or in CA's original thread...

No chilli powder - Overpowering taste of coriander and of yogurt.
Deggi Mirch - Far too hot, leaves a sharp after taste.  Does tone down the coriander nicely. No yogurt taste.
Kashmiri Mirch - Slightly too sharp. Doesn't tone down the coriander definite yogurt after taste.
Paprika - Balances the coriander nicely, hides some of the yogurt but adds nothing to the heat.

... so Im a bit lost now.

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Trainee Chefs / Beginners Questions / Re: Which Chilli powder.
« on: April 01, 2010, 01:27 PM »
I've got all 3 in the spice cupboard, Deggi Mirch, Paprika and kashmiri mirch, not sure how much yoghurt is left though - What a shame it looks like its play time this afternoon.  ;D


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Trainee Chefs / Beginners Questions / Re: Which Chilli powder.
« on: April 01, 2010, 11:20 AM »
That looks like the stuff Razor, although I didn't pay too much attention at the time. Seems fine in main dishes (well fine to me anyway) but I do like it on the hot side.

It was CA's Riata that it just wasn't right in.  Just wondered if there was a brand that was particularly mild you guys used for that sort of dish.

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Trainee Chefs / Beginners Questions / Which Chilli powder.
« on: March 31, 2010, 11:51 PM »
You know that look on someones face when you've made their dinner too hot..

I've been using Natco chilli powder as I mainly make madras and vindaloo and I've been fine with it, but I had cause to do some of CA's mint raita at the weekend.  I put at most 1/4 of a teaspoon in and it was far too sharp.

Looking around for alternative - a more mild solution, all the chilli powder I see at the Supermarkets has other stuff (garlic, black pepper) etc added.

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Rice (Plain, Pilau, Special, etc) / Re: Peterandjen's Pilau Rice
« on: March 10, 2010, 10:03 PM »
I've done a couple of these today ... good results every time even when changing the spices around.  ;D

The only issue I have is the rice seems a little on the oily side. I did try reducing the oil to a desert spoon which was better but I also noticed a reduction in the flavour of the rice.
 
The taste is right but the local TA rice is very dry.  :(

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