Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - chilli head

Pages: [1] 2 3 ... 9
Hi, Just a quick one for you that like it hot as do i, when i worked in the indian restuarant we would not us too much chilli as we got a very sour bitter taste if uesd to much but instead use a little more peprica,also we would get some hot bonnet chillies and put them in a liquidiser with a little water and make them into a smooth paste you can use by the spoon or even put into an ice cube try and freeze for later.
 Thanks Andy

Lets Talk Curry / Re: Personal curry making breakthrough
« on: July 13, 2009, 10:33 PM »
I too tend to use no measures when adding spices to the sauce as Ive wrote before if you get the same meal everytime it would get boring so i tend to use a large wooden spoon and just gauge as close as possible and i use my base sauce that i have used for 6-7 years now its just a simple one as you can start to get to complex with it and end up making the meal instead of the sauce remember you can add spices but you can never take them away.

Lets Talk Curry / Re: Your thoughts .
« on: July 07, 2009, 09:55 PM »
Just a small thing,did the curry taste a bit sharp i.e. the back of your through seems to get a bit acidic?any one else come a cross this ?I never use much chillies powder when making hot Curry's it is a myth use fresh chillies instead its a better sort of heat without that sour taste.

hi unclebuck,
         This is the best looking tandoor I've ever seen and i really hope it works OK.
 A little trick to cooking nans is to get the oven hot enough and then just before you put the Nana on the side near the top put some water with your hand on the face of the Nana and then pat the wet side to the hot side of the oven this stops it from sticking too much and makes it easy to get the Nana off as it makes the Base slightly harder and therefore easy to hold on the hooked bit as you slowly remove it, I lost a few at first with the oven being too hot or too cold you tend to get a feel for it after a bit and if you add just a bit of charcoal on a night and close down the draft holes top and bottom it will stay lit for 24 hours or more.
Good luck mate Andy

Rice (Plain, Pilau, Special, etc) / Re: Pilau Rice
« on: June 20, 2009, 08:02 AM »
Just one thing more i made 4 times the amount and added 1/2 a finely chopped onion.

Cooking Equipment / Re: Looking at Wok's...
« on: June 18, 2009, 09:04 PM »
 In Dudley near where i live there is an Indian supermarket selling the steel high sided pans used in the trade for ?7 they are a little rusty on the bottom or around the side but are still a good buy, I have 7-8 woks that i used before i got a Ali frying pan from the same shop for ?8 they all have that long handle and can heat up and cool down fast,The problem with a wok for Indian cooking is that the liquid will not reduce as fast because there is not enough serface in contact with the heat that's the only deference between the two.

BIR Main Dishes Chat / Re: Kris Dhillons Lamb Pasanda
« on: June 18, 2009, 08:42 AM »
We often used condensed milk in the milder Curry's such as the passander,korma,tikka masala,and it works but do not over cook as it will start to turn (curdle)

I have telephoned the company where the clay liners are made and they are !!! wait for it ?200 each then you got build costs. I have seen the complete ovens going for ?200 second hand OK they do not look as good but they cook the same.

I will be starting to build mine soon so we must compare notes its all new to us this building an oven lark lol
                    Thanks Andy

Looks really good but in your picture i cannot see any fire brick or fire clay in your construction and concrete explodes when it gets very hot even a small fire on concrete will get hot enough to cause this.
 thanks Andy

Pages: [1] 2 3 ... 9

  ©2021 Curry Recipes