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Messages - traveller

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1
I noticed this link was in a reply under a different topic: http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/
Scroll down and see how they make the dosa!

2
I agree with you on the dosa...I think itself it is pretty tasteless and bland..I prefer the potato filling on its own!!!  But dont be put off by them..taste one in a restaurant and you will be shocked by the complexity - and i think you will like them!  I wonder if there is a pic online of a dosa.  The rice flour ones are the normal ones, never heard of the gram flour ones.  The smell IS rather strange with the fermenting batter!
I definitely admire your effort - dosas are not easy to make and for you to attempt one from a recipe without having even seen one is superb!!  great job!

3
These are interesting pics and a good attempt!  But a dosa is supposed to be lace-like - very very thin and crispy - thinner than a crepe perhaps.  There is a technique in which you place a ladle of the batter on the hot tawa and then use the ladle to quickly start making circles in the center of the batter moving outward to spread the batter!  it is hard to describe.  This way you get the proper dosa with a net or lace like effect.  These are very popular in Singapore as the indian community is mostly south indian.  The ones I have had in India and in indian restaurants in the states are like 2 feet across!!!  They are great!!!

4
British Indian Restaurant Recipe Requests / Re: Paneer Shahi
« on: March 25, 2007, 10:09 PM »
curd is yogurt usually.

5
Lets Talk Curry / Re: See This Bag? It Has the Smell!
« on: March 01, 2007, 11:16 AM »
I use a Baba's meat masala for basic chicken curry dishes..wonder if its the same.  But i get it from Malaysia whenever I go as I dont know anyplace else that has it.  It has a huge range of spices in it.

6
Tandoori Dishes / Re: CTM - Chicken Tikka Masala
« on: September 15, 2006, 01:40 PM »
Ash's base was a very pale off-white type of base almost....i didnt put any coloring in it so the result was more yellow-orange in color - I used some paprika and tomato puree in hot oil to color it a bit.

7
Tandoori Dishes / Re: CTM - Chicken Tikka Masala
« on: September 15, 2006, 09:43 AM »
Ashes, it came out really well yesterday!!!!  So good my husband was saying he was going to eat it again today but I had to tell him we finished it all!!  I only made a little bit of base sauce and used 2 chicken breasts.  I dont have room to store base sauce, not in my little fridge, nor in my freezer - so I have to make it fresh each time.  I am making this for company on wednesday!!!
I think someone was looking for a base sauce that wasnt brown in color, but more pale - so this one would work for them.  If only I could remember where that was.
Thanks for the great recipe.  Oh, the only change i made to the final step was that I didnt add any coconut to the finished product.

8
Spices / Re: chives
« on: September 14, 2006, 10:50 AM »
uh oh ;)......i cannot say anything about scottish way of thinking as i do not have any knowledge of it - just went to Edinbugh once and my instructor here was scottish!  I have a good sense of the british way of thinking from living here since the last 16 months and taking a college class and meeting lots of british people!

9
Spices / Re: chives
« on: September 14, 2006, 10:30 AM »
you are right in that authentic can be south and north indian both...but there is such differences between the cultures, languages, and food between the north and south that mostly up north we dont know anything about the south besides the basic popular south indian dishes.  it really is a different culture in the south.  It is different in the south as most people in the south know hindi and eat lots of north indian dishes and cook them a lot.  My family has always had many south indian friends but even they never made tea that way - perhaps if they normally do, they made it the north indian way for us!
Your experiment proved my point that maybe in southern parts of India they drink tea differently.
But it is not possible to generalize about indians if you are only talking of south indian customs.  yes, I know pulled tea is the transation of teh tarik, thats why i said that!
authentic or not, i dont like generalizations because statements made by some people are misleading and thats why there are issues between the british and indians in the UK.  But i am NOT going into that topic.  I am going to bother "defending" indians anymore as I think in the UK, indians means pakistanis, bangladeshis, nepalis and whoever else.  The misconceptions are too many and anyways, I am not from the UK so I dont understand the british way of thinking!!!  sorry to have bothered to try to explain the British misconceptions about indians.

10
Tandoori Dishes / Re: CTM - Chicken Tikka Masala
« on: September 14, 2006, 10:20 AM »
Ashes,
I made this base sauce of yours this morning in the hopes to turning it into a CTM today. The simplicity of the entire process led me to try it.   I didnt think it would have much flavor and the base sauce looked rather pale in color but after i did the tomato step, I tasted it and it had a lot of flavor!  The only things i added were fresh coriander and some dried methi leaves at the end.  I made some chicken tikka this morning and will assemble it together this evening into CTM.  The "melting" tomato step and cooking it in the oil really adds to the dish!!  It is really surprising with out any masala powder, a sauce can have so much taste!!!  I was almost afraid to taste it and had my masala box ready to add masala - but didnt need any!!

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