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 - parker21

Pages: 1 ... 55 56 [57] 58 59
561
British Indian Restaurant Recipe Requests / Re: Simple Chilli Chicken
« on: November 13, 2006, 09:44 AM »
hi cp
could this have been the same as piri piri chicken which is on the same lines. if so there is a recipe in pc 's modern indian restaurant cooking i will try to dig out the recipe and post it for you. ;)
 
regards
gary

562
Lets Talk Curry / Re: Turmeric prevents experimental rheumatoid arthritis
« on: November 01, 2006, 11:34 AM »
hi all
turmeric is a wonder spice used to contain bleeding of minor cuts, it is an antiseptic, an anaesthetic and it is used in the treatment of some cancers or the property curcimmin is. it also can make food edible that is not. i bouhht an indian recipe book at a bootfair for 50p it gives quite  alot about other spices and their medicinal qualities.it also says that an indian chef is taught how to use them in cooking and medically. turmeric also stops you feeling nauseus and reduces inflamation.

i love this spice ;)

regards
gary

563
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
« on: October 19, 2006, 09:10 AM »
(What I meant was that I spent ages trawling through the thread as Mark's recipe intrigued me.  In the many posts there were subtle changes to the original recipe with lots of positive replies and yet more suggestions including the cut down version.  This continues to the end of the thread but I could not converge all the changes and I just thought someone may have the definitive recipe for the large base and the cut down base that incorporate all the changes. )

 hi cp
i have trawled through the entire post highlighting mark js visits and will post in near future and then maybe i will repost blades 10 onion version if required as i have highlighted that too :) ;)

regards
gary(woodpecker in disguise)

564
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Rajver curry gravy(revisited)
« on: September 29, 2006, 01:39 PM »
hi g/gls

its woodpecker
forgot to mention if you add 2 potatoes 1/4ed and put them in the first boil until the are cooked (10-15mins) then remove them again it adds a little something but do remove them so you can use them in vindaloo or bombay potato or methi

ragards
gary

565
Vindaloo / Re: Rajver chicken vindaloo revisited and adapted
« on: September 25, 2006, 11:06 AM »
hi  guys
in the method for this vindaloo when you 1st heat the pan with the oil add the garlic until it floats the add the other ingredients

regards
gary( woodpecker in disguise) ;)

566
Curry Base Chat / Re: Bruce Edwards sauce-is ladeling oil off at end & replacing REALLY needed?
« on: September 25, 2006, 08:57 AM »
hi travelman
you seem to be getting mixed up. you 1st remove the oil so as to blend the veggies you see if you left the oil in it would be blended into the sauce ;) then you would have to top up with water and put it back on the heat to simmer so the oil would rise again. you then replace the removed oil back in the pan. if you have ever been in a kitchen of an indian restaurant you would see a big pot of gravy sitting on the cooker with a layer of oil on top. some remove it to another pot which then reused to cook the final curries in. some scoop the oil straight from the top of the pot it varies from place to place :)
if you follow the methods of bruce to cook your curries in the future you will not be disapppointed 1 exception is for the first ladle evaporate it off with the spices but 1st ensure that the spices are cooked first. a good tip is to take in the methods that are used in the demos..... life is so simple when they know how ;D

hope this clears up you quandry fellow curry addict( not yet you soon will be)

regards
gary

567
British Indian Restaurant Recipe Requests / Re: Chicken Delhi, know oif it or how to cook it
« on: September 22, 2006, 10:14 AM »
hi g/gls
(There was a post, which I can't find, that described a korma paste which I would think would be likely to be used in this one.)
 type in search 3 pot method and you should find it woodpecker posted the recipes for red masala and korma masala  what a good lad ;)
sorry this must have been posted when we changed to the new format. tikka tandoori mix posted by ifindforu(terry) second to last post he gives a short cut for korma paste masala very good have used it myself. i have copies of the red masala and korma masala will post it again ;D

regards
gary

568
Spices / Re: Chili Pepper - FYI
« on: September 22, 2006, 10:08 AM »
hi g/gls
the hottest chilli in the world actually grown in this country in dorset
hence the name "dorset naga" they are the only peeps allowed to supply the seeds for them and they do mail order  8)

gary
 

569
Pictures of Your Curries / Re: King Prawn Madras
« on: August 22, 2006, 12:59 PM »
hi g/gls
would it not be a good  idea  to post the recipe you used when making your curry dishes then posting the pictures as it may help peeps out knowing that they can first see what their dish should look like before making it but as i say unless you include links to each recipe but then it becomes a bit like a pat chapman book ::)

regards
gary

570
British Indian Restaurant Recipe Requests / Re: Prawn Ceylon
« on: August 22, 2006, 12:54 PM »
hi cq
pc has a recipe in his curry bible >:( but i'm not sure how much help it will do you will try to post it just for you ;)
regards
gary

Pages: 1 ... 55 56 [57] 58 59

  ©2024 Curry Recipes