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Messages - Bob_McBob

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Traditional Indian Recipes / Re: Rogan Josh
« on: February 03, 2007, 12:04 PM »
I've made this several times, and it's definitely a favourite.  The shallots taste amazing, and I like the smoky flavour of the black cardamoms.  I've never understood the point of boiling the lamb before using it.  I tried it once, then tried it without boiling, and preferred the latter.  It was more tender and didn't taste, well... boiled.  I often have a few lamb bones lying around to make a weak stock for the liquid in the recipe, but it doesn't generally need much.  As usual the amount of liquid she calls for is insane.  Do you seriously put almost a litre in when you make it?

I don't know how you do it, but I generally chop up the shallots in a food processor.  It's very therapeutic after spending ages removing the skins :)

Traditional Indian Recipes / Re: Recipe Book Suggestions?
« on: February 03, 2007, 11:28 AM »
You should also be aware that a number of recipes from the first edition did not appear in the second but were replaced by others as listed below

My copy is fairly new, and it still has the "old" recipes in it.  I see there's a tenth anniversary edition on sale now which seems to have the new recipes.  It's cheap enough that I may as well pick up a copy for some new recipes.

I doubt they've fixed any of the editing errors from the other editions.  I like to call it the "mystery ingredient".  In the pistachio korma it's the cream, which you apparently measure out and never use.  In the Sylheti red chicken curry you're told to put the tomatoes in, put the chicken in and brown it, then put the tomatoes in again.  It's pretty bad that errors like that have survived through so many editions.  Oh well, the recipes are pretty damn good if you pay attention and don't add the ~50 gallons of stock each one calls for.

I'm also going to grab a copy of "The Art of Indian Vegetarian Cooking".  Unfortunately, doesnt' sell it, so I will have to order from, but it seems interesting enough to warrant it.  My dad is quite interested in Indian vegetarian cooking now.

Traditional Indian Recipes / Re: Recipe Book Suggestions?
« on: February 03, 2007, 11:14 AM »
Can you guys tell me which editions/years you ended up with?  I haven't got around to ordering my copy yet.  There are various editions and years available.  I gather the Mills & Boon printing is the original, and the Weathervane/etc. copies are reprints.  Are the reprints any good?  Also, apparently extra recipes were added after 1975, so I guess that sort of limits the choices available...

British Indian Restaurant Recipe Requests / Re: Chicken Jalfrezi
« on: January 16, 2007, 04:25 PM »
Hrm, anyone else?

Traditional Indian Recipes / Re: Recipe Book Suggestions?
« on: January 14, 2007, 04:00 PM »
Amazon UK only has used copies, the same as Amazon and Amazon Canada.  It seems the last edition (HarperCollins) was published in 1981, with the last printing around 1985.  Apparently the 1975 edition added about 50 new recipes, so I guess I will be looking for one at least that new.  I usually buy used books from abebooks.

Could you possibly post a sample recipe from the book, CP?  I will probably order a copy today, it sounds pretty interesting.

Traditional Indian Recipes / Re: Recipe Book Suggestions?
« on: January 13, 2007, 11:22 PM »
Now you have me interested, CP.  It looks like the book is well out of print, but perhaps I could pick up a used copy.

Traditional Indian Recipes / Recipe Book Suggestions?
« on: January 13, 2007, 12:31 PM »
I'm interested in ordering one or two more Indian recipe books, and I'd love some suggestions.  I find any given book will have quite a few recipes that are pretty good, but perhaps one or two that I *really* like, so it is nice to grab a new book now and then :

Here are the books I have:

"50 Great Curries of India" by Camellia Panjabi.  This one has a lot of recipes I really enjoy (rogan josh and chicken pistachio korma in particular), but I find she concentrates rather a lot on lamb, which I don't often have the opportunity to cook.

"Classic Indian Cooking" by Julie Sahni.  This one has a huge selection of recipes, but I wish there were more meat recipes that didn't include things like cloves and cardamom, which I find often overpower the rest of the dish.  A lot of the vegetable recipes are quite good (the hot Hyderabad tomato chutney is absolutely to die for), and it is definitely a good overall resource for a wide variety of Indian cooking.

"Indian Cooking" by Madhur Jaffrey.  This one is a bit hit or miss, but there are lots of hits.  There are, however, a few recipes that always end up being crap, no matter how I make them.  I also find the selection of stuff a bit random, but again, most of the vegetable recipes are very good ("dry" okra and the black-eyed pea one).  It's too bad so few of the recipes are photographed like "50 Great Curries".  It's annoying when there's a huge photo of some random spice where a photo of the recipe itself could go!

There isn't really anywhere here that carries much in the way of Indian recipe books, so I would have to order online, which means I can't check them out beforehand.  I've been looking at "Classic Indian Vegetarian and Grain Cooking" by Julie Sahni and "Lord Krishna's Cuisine", but these are both vegetarian books.  I would like some suggestions for other authentic Indian books to try out.  I'm especially interested in chicken recipes, since I never have time to cook lamb or seafood :(

British Indian Restaurant Recipe Requests / Chicken Jalfrezi
« on: January 13, 2007, 12:04 PM »
Does anyone have a good chicken jalfrezi recipe that doesn't use pre-made spice mixtures and bases?  This is the only curry of this type I'm interested in making, so I'd prefer to do it from scratch.  I used to like getting it from one of the local Indian restaurants here, but I haven't been there for ages as I make all my own curries now.  What I remember is a somewhat thin, bright red sauce with lots of tomato, onion, and green pepper.  The chicken was stained red like tandoori chicken.

Spices / Re: Star aniseed
« on: November 01, 2006, 08:33 PM »
I keep them around for the odd recipe that needs one, but they are not used too often.  I usually put one in a pot of chai, though.

Cooking Equipment / Re: Pots and Pans?
« on: October 31, 2006, 01:41 PM »
If your question was for me, I will gladly take a piccie on my kitchen gear and post it here if that will help.

That would be great!  Thanks for the link, I will have a good look.

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