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Messages - chewytikka

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1831

Cooking Equipment / Re: Aluminium Pans on ebay.

« on: April 06, 2011, 08:38 PM »

Quote from: Phil (Chaa006) on April 06, 2011, 07:21 PM

If you can escape from Ikea after spending only

1832

Cooking Equipment / Re: Aluminium Pans on ebay.

« on: April 06, 2011, 06:49 PM »

Hi All
Talking about cheap pans...

This would be an ideal curry pan for my hob and at One pound and a penny
I think its worth a trip to IKEA.
http://www.ikea.com/gb/en/catalog/products/96225800

Cheers Chewy

1833

Madras / Re: Madras Sauce Video Recipe

« on: April 02, 2011, 11:41 AM »

Quote from: madstwatter on April 02, 2011, 10:43 AM

Hi Chewy,

Your watered down tomato puree looked orangy in colour - not sure if that is just the video. How much water do you use to dilute the puree?

Fantastic video - Can't wait to try, just need a new sieve and some Kashmiri Chilli Powder!

By the way, where did you get your pan. I am after a similar one.

Cheers

Mads

Hi madstwatter
Thanks, glad you liked the Vid!
Add enough water to the tomato puree to make it like a thick tomato juice,
try a 3 to 1 ratio. (I'ts not that critical as long as its a runny liquid)
My well hammered favourite pan! Had it for years!
10inch/24cm Ally, You can get these at asian supermarkets, they retail at
under a tenner or you can get them online, but more expensive.
There's a thread here -
http://www.curry-recipes.co.uk/curry/index.php?topic=5632.0
Cheers

1834

Pictures of Your Curries / Re: 'Frying' by the seat of my pants!

« on: April 01, 2011, 11:28 AM »

Hi Axe
Well done, looks a good homemade flavour explosion, how many flavour's have you got in there Malc?
You should give it your own credit! Le Axe Special perhaps

In the Northeast
Roshney - Roshni - Roshun - Roshuni all translates roughly as Garlic!
What else goes into it, just depends on the cook and what he's been shown or developed from customer feedback, if it sells well, that's it.
Roshun is the most common name for this dish used in BIR menus.
Rezala and Roshun developed in the 80s and were classed as Chefs Specialities both were more exotic and spicy than a Bhuna.
In general, I've seen alot of Roshun dishes being served with only a tarka
of extra garlic, especially in TA's... A pale comparison to your stirling
creation Axe!

keep up the good work! Cheers

1835

Madras / Re: Chicken Madras, KD1-derived

« on: April 01, 2011, 12:39 AM »

Hi Phil
Looks like a good Madras variant and I'm sure it tasted good with Kashmiri and Deggi chilli included.
I prefer Kashmiri for it's great flavour, but I have used Deggi and it is quite similar heat wise and gives good colour, but not quite there for my taste.
Using Bassar Masala and Cumin would definitely lean it towards a Pakistani BIR flavour,
I would say most Bangladeshis wouldn't even know what Bassar Masala was!
It brought back memories of this small pakistani guy in his shop "The Spice Souk" in my town
and I used to buy his homemade Masala, which he called "Top 30",
being that it was his secret blend of 30 spices and it was simply amazing! Wish I could get it nowadays!
I use alot of taste enhancers in my currying, if you like MDH or Mangal products
you might want to give Kitchen King or Kashmiri Masala a go.

Oops 12.30am, I'll have to fire up the kitchen, I'm salivating, cheers.

1836

Lets Talk Curry / Re: Tandoor or Taftoon?!?!

« on: March 30, 2011, 08:37 PM »

Quote from: ekcite on March 30, 2011, 07:55 PM

i am looking forward to buy one of these to put in my garden kitchen (somehow). i am also thinking of what would be better charcoal or gas. gas seems to bee cheaper in the long run and is faster in heating up the tandoor. and with lava stones you get a smoky flavour as well... maybe not as good as with charcoal but somehow a little...

well these are just my thoughts on that topic and i thought one of you might answer them. but maybe there are too little people that own one of these gas tandoors.

greets,

ekcite

Hi ekcite
I've read a few posts here on cR0 with good info on home tandoor's
Try this one
http://www.curry-recipes.co.uk/curry/index.php?topic=3186.0
cheers

1837

Just Joined? Introduce Yourself / Re: Hello! There's more to this than I imagined!

« on: March 30, 2011, 06:42 PM »

Welcome ootini
Here's my Lamb Pasanda recipe, tried and tested and unchanged for over 30years.
If you can follow the recipe closely, you will get a good result.

Chewytikkas
Old School Lamb Pasanda

Ingredients:-
2 tbsp of Butter Ghee
0.5 tsp G&G paste
0.5 tsp curry powder
a pinch of salt
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus)
6 tbsps fresh single cream
4 tbsps plain yoghurt
Portion of heated curry base sauce

Method:-
Heat Butter Ghee (medium heat)
Quickly add:-
0.5 tsp G&G paste
0.5 tsp curry powder
a pinch of salt

Stir/mix well then add:-
2 tbsp Almond powder
2 tbsp Poppy seeds (Khus Khus)

Stir/mix well then add:-
pre-cooked Lamb

Stir/mix well then add:-
6 tbsps fresh single cream
4 tbsps plain yoghurt

Stir/mix well then add:-
Portion of heated curry base sauce.

Cook on medium/high heat until the Lamb is cooked
through and the sauce thickens (5-6 minutes - ish)

Garnish Pasanda with flaked Almonds.

Cheers and have fun

1838

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: 3 Hour Curry Base

« on: March 24, 2011, 12:32 PM »

Quote from: Phil (Chaa006) on March 24, 2011, 09:34 AM

Incidentally, try as I might, I cannot locate an electric version of the food mill. It seems me that having to hold one handle stationary while rotating the other is going to be pretty d@mned tiring, never mind the risk of the whole thing tipping sideways, so what I was hoping to locate was a heavy, substantial, motor-driven unit (or, better still, attachment for my Kenwood Major) that would take all the effort and risk out of sieving, but I have not yet been able to locate such a thing ...

** Phil.

Hi Phil
I think the principle is similar to a modern day juicer, you may want to look at KENWOOD AT644 Attachment and adapting it to suit or a more expensive option of a Italian passata maker.

cheers Chewy.

1839

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: 3 Hour Curry Base

« on: March 24, 2011, 12:21 AM »

Quote from: Razor on March 23, 2011, 10:28 PM

Chewy,

Was these food mills used in place of a blender or food processor?

Ray

Hi Ray
Before and as well as the big power blenders, just the final step for the sauce.
I mentioned it in my first post on cr0, which I referred to it as a grinder.

(Grinding or passing it through a sieve gathers all the unwanted pulp, onion fibres/skin, pips and seeds etc. leaving you with the smooth BIR textured sauce.

The importance of the grinder, if your trying to emulate the curries of the 60/70/80's
in those days, every BIR and TA would have two or three whole chickens boiling away in the curry base brew!

They would fish out the overcooked chicken at the end, literally falling apart, leaving lots of bits and pieces behind.
Once put through the grinder the base was ready to go! This was a real "curry secret" which meant all the vegetarian's of the time weren't, if they liked a good curry that is!)

cheers chewy

1840

Madras / Re: Madras Sauce Video Recipe

« on: March 23, 2011, 10:41 PM »

Quote from: thebigdog on March 23, 2011, 06:50 PM

Hi Chewy,

Tried this sauce today with your base curry - WoW, spot on with a takeaway Madras round my way! (Newcastle) ;D

Excellent work!

TBD

Hi TBD
Glad you tried it and had a result ;D
Next time chuck some chicken in, at the 2 minute mark...yum

cheers chewy

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