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Messages - t-c

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1
Cooking Equipment / Re: I've bitten the bullet and bought the best knife in the world!!
« on: May 20, 2013, 06:25 PM »
I've been looking at these http://www.millyskitchenstore.co.uk/KaiShunPremierTimMlzerKnives-Category-3162.html for a real treat to myself.  But would send them away to get sharpened properly.
The Santoku and Nakiri are the only two I'll get as they are so expensive.

Watch Mino Tsuchida about sharpening his knives
http://www.youtube.com/watch?v=SIw5ChGOADE

2
Lets Talk Curry / Re: what brands
« on: April 02, 2013, 08:05 PM »
I started out with Natco, and indeed one of the main Asian stores in Portsmouth mainly stock Natco and TRS and like the opening poster said storing the spices in air tight jars.

Since then, I've moved on to using  Rajah spices because Curry2Go made mention of them (I order the spices from Spices of India or The Asian Cook Shop) and have suck with using mainly Rajah spices.

3
Pictures of Your Curries / Re: garlic chilli chicken tikka massala
« on: March 07, 2013, 10:35 PM »
Hi  Gagomes.
That does look good.  Which garlic chilli recipe did you follow please? (I tend to use h4ppy-chris one)


4
House Specialities / Re: South Indian Garlic Chicken recipe with video
« on: January 23, 2013, 07:28 PM »
Hi h4ppy-chris.

I cooked this curry tonight, but I used the C2G base, and Julian's mixed powder and fresh chicken pieces which made the cooking time longer, and it was delicious.
Next time, I'll use precooked chicken, also I'm going to try this dish using precooked lamb.

Thanks for the great vid and clear recipe guideline with it  ;D

5
Curry Videos / Re: Curry2Go leviteish vidoe's.
« on: March 04, 2012, 08:44 PM »
 ;)

6
Curry Videos / Re: Curry2Go leviteish vidoe's.
« on: March 04, 2012, 08:35 PM »
Damn.

Thanks Natterjak for your reply :)

Can a mod remove the original post as its already been covered ta.

7
Curry Videos / Curry2Go leviteish vidoe's.
« on: March 04, 2012, 08:08 PM »
Just found these two vidoe's on you tube from leviteish. And not sure if anyone here has seen his video's.

The first is how to make the chicken tikka masala sauce.
Tikka Masala Sauce Recipe(Part 1).

Then the 2 part is about cooking the tikka and adding it to the tikka masala sauce.
How to make Chicken Tikka Masala Exactly like the Takeaway(Part 2)

He also has a load of video's from the curry house he works from Curry2go.
http://www.curry2go-online.com/how-2-videos.html

I'm trying out the chicken tikka which is in marinade ready for tomorrow.

The other video's all look interesting enough to try out, mixed powder,  the spiced oil, base sauce, oinion bhaji, a madras, onion sauce, chicken dupiaze, vindaloo, how to marinade chicken,  bombay potatoes, tarka dhal, how to pre cook chicken, garlic chicken.


8
Trainee Chefs / Beginners Questions / Re: Green Masala Paste, Pat Chapman
« on: February 03, 2012, 08:35 AM »
Hi Petrolhead.

Thanks for your reply, I'll make some this week.

Your lamb tikka masala looked delicious, I also use the same book you showed in that post.

9
Trainee Chefs / Beginners Questions / Green Masala Paste, Pat Chapman
« on: February 02, 2012, 11:05 PM »
Pat Chapman's book Favourite Restaurant Currie(one of a number of books I have of his) calls for making the Green Masala Paste to add to CTM.
I'm thinking of trying out some of the tikka masala recipes (although been making chicken tikka for work mates for a while)  but now time for a decent sauce to go with the tikka, but want to ask, has anyone on this forum made green masala paste from a Pat Chapman recipe, and if so, what does it add to the final sauce? I have given the ingredients + instructions just as an aid.

From Favourite Restaurant Currie Book the recipe is:-
1 teaspoon fenugreek seeds
6 cloves garlic, chopped
2 tablespoons finely chopped ginger
1 1/2 oz (40g) fresh mint leaves
1 1/2 oz (40g) fresh coriander leaves
4 fl oz (100ml) vinegar
3 teaspoons salt
3 teaspoons turmeric
2 teaspoons chilli powder
1/2 teaspoon ground cloves
1 teaspoon ground cardamon seeds
4 fl oz (100ml) vegetable oil
2 fl oz (50ml) sesame oil.

1 Soak the fenugreek seeds in water over night, discard water.
2 Mulch down the ingredients, except oils in a blender/food processor to make a puree.

10
Talk About Anything Other Than Curry / Re: Pat Chapman - Why so much hostility?
« on: November 15, 2011, 09:17 PM »
I have several books of his, and found the tandoori recipes really good. I cook the chicken tikka for work mates and they can't get enough of it.

So for me, the 3 or 4 books I have of his have been worth it. 

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