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Hi Phil,QuoteNot quite sure what you meant by this bit, Ray (did you not use garlic & ginger paste before you could stop it turning green ?)No, I always use garlic and ginger paste but more often than not, it was shop bought in jars or, I would simply crush roughly what I needed in a pestle and mortar.With regards to blending a batch of garlic and ginger, I had previously only ever blended it with water, and within 1 day, it does turn a very vivid green. I know that it is not harmful but it looks terrible, so much so, that I couldn't bring myself to use it.Since then, I blend my garlic and ginger in very large batches with oil, and a little sugar, creating more of mayonnaise than a paste although once in the pan, the garlic and ginger do separate to a more familiar appearance.I store them in sterilised 'pasta sauce' jars in the fridge and they stay perfectly white and will last for months (although they never get to see the month out).Hope that explains things a bit better,Ray
Not quite sure what you meant by this bit, Ray (did you not use garlic & ginger paste before you could stop it turning green ?)
Quote from: Razor on February 20, 2011, 05:38 PMHi Phil,If it helps, I usually fry two at a time by sliding them into the oil in a wide frying pan, holding them under with a metal fish slice on the middle of the top pop. They usually curl around the fish slice then instantly flattern out.Ray Exactly how i do it Ray but i use two fish/egg slices so i can easily control the little blighters once they start to curl. Currently i have the ordinary Rajah madras popps measuring 6" in diameter (thickness varies from one to another). I have only ever come across 8" ones that contain chili seeds or are flavoured with garlic etc. Normally, wouldn't these would be served as a masalla poppadum and cooked in the tandoor (which i really detest as they seem to stick to the teeth)? I have never tried deep frying them. Can you imagine how big they would become All i can say is that i have been using this method ever since i started attempting to cook BIR and there's no difference between what i put on the table and what is served by any of the restaurants or takeaways i use. I wish i could master cooking the dishes as easily as i have mastered the poppadum cooking :'( Thanks for the heads up on the TRS tasting better. Only 3 packs of Rajah to get through, then TRS it is. ;D
Hi Phil,If it helps, I usually fry two at a time by sliding them into the oil in a wide frying pan, holding them under with a metal fish slice on the middle of the top pop. They usually curl around the fish slice then instantly flattern out.Ray
Quote from: chewytikka on February 17, 2011, 01:24 PMThey simply use a handful of par fried chips, which they have in abundanceas part of the prep for service.Maybe I'm being naive (but not intentionally so) : why would an Indian restaurant or takeway have par-fried chips ? What place do chips have in BIR cuisine ?QuoteJust like Chicken Tikka, you would be very lucky to get it straight from the Tandoor as they usually batch cook it and zap it in the microwave for your dishI suspect that that is one of the hallmarks of the better restaurant : food fresh from the tandoor, not fresh from the microwave !** Phil.
They simply use a handful of par fried chips, which they have in abundanceas part of the prep for service.
Just like Chicken Tikka, you would be very lucky to get it straight from the Tandoor as they usually batch cook it and zap it in the microwave for your dish
What I dearly want to know, is how the pan on the right is not splattering molten bubbles of sauce and oil over a massive radius like it always does in my kitchen
