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Messages - Graeme

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501

Curry Web Links / Mirdula Baljekar

« on: May 06, 2005, 09:04 PM »

http://www.mridula.co.uk/index.htm

ISBN 1-85813-130-8

If its still out there.

502

Starters and Side Dishes Chat / Re: spiced onion recipe

« on: May 06, 2005, 08:31 PM »

Hi,

We get Onion Relish with Popadomes,
one of my books say it's...

onion (surprise)
green chilli
mint
coriander leaves
salt
lemon juice

simple but fantastic!

ISBN 1-85813-130-8 Parragon.
The recipes are by Mridula Baljekar.
Coombe books for Parragon published 1995.

This was a low cost book but and it works for me
and gives good results for very little time, or outley.

just found this http://www.mridula.co.uk/

503

Curry Web Links / Re: chillisgalore.co.uk

« on: May 06, 2005, 08:19 PM »

At last I have posted some thing usefull.

504

Curry Web Links / chillisgalore.co.uk

« on: May 04, 2005, 08:35 PM »

Grow you own:-))

http://www.chillisgalore.co.uk/phpBB2/index.php

As an after thought why not ask if any one is willing to supply.

505

Lets Talk Curry / Re: Just had a thought!

« on: May 04, 2005, 11:34 AM »

I use Jaggery.

Jaggery with Tamarind gives sweet and sour like Patia

It looks like a brown golf ball, pkt of about 4-5
only ever seen it in asian outlets.

506

Lets Talk Curry / Re: Where is everybody and where have they gone?

« on: April 27, 2005, 06:48 PM »

Me still here.

507

Curry Base Chat / Re: How Close Is Your Curry Sauce Now!

« on: March 14, 2005, 10:50 PM »

Hi all,

I ended my posts a few years ago like this...

graeme (of I can't make a good curry, i give up fame, etc...)

this last bit refered to a post I once made about how i had tryed and in
my opinion failed.

Its still true I guess :-)

508

BIR Main Dishes Chat / Re: Takeaway demonstration - Bengali Chicken Tikka Jalfrezi

« on: March 11, 2005, 07:58 PM »

Just like to add...
the tikka jalfrezi up here is like a thick
sludge of peppers, onions and full of flavour.

Most times it has a sour tang which i love
but I dont know what it is, it's not like lemon etc
has a earthy, smokie taste to it.

Not to be confused in any way
with the red tom sauce type thing.

whats yours like?

509

Lets Talk Curry / Re: T frozen diced lamb

« on: March 07, 2005, 10:43 PM »

This lamb is only good for the grill
or BBQ. The high heat should remove
most of the fat etc.

Yes, It does look like crap raw to
the eye, however I suspect the take
aways use worse.

The idea is that most of the unwanted
bits run out. The spice's do the rest.

Gareth,?It's ideal for the BBQ, just as good
or as bad just like burgers pls dont forget
it's part of a meal.

510

Lets Talk Curry / Well known brand...what went wrong?

« on: March 06, 2005, 11:59 PM »

I used the vindaloo cook in sauce
(add a tin of water) and i would give
them 9/10 back a couple of years.

I did not notice any brand change or product upgrade!
You know, new flavour...extra big tin etc...

however they soon started to smell of thickening
agents (like a flour smell) and just un-well in the pot.

I won't use them now.

PUZZLE!!!
I found a jar of vindaloo paste from around
8 years ago, it was made down under and imported.

Thought they were British! any one go any info
about the imported stuff around this time?

graeme (i cant make a curry I give up etc..etc)