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Messages - alarmist10

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101
Lets Talk Curry / Re: Low-salt curries; how can you make them taste as good as restaurant ones?
« on: November 10, 2011, 07:17 AM »
Hi EB.....and welcome to the best curry site on the web!

Like you, I also have high blood pressure and so lots of salt is just NOT allowed.  Since I joined the site a few weeks ago, I have cooked lots of different curries using Cory Ander's recipes - Madras, Jalfreizi, Bhoona, Vindaloo - substituting 0.25 teaspoon of salt in each of the recipes.  The results are still excellent and to my mind  the quality of the dish hasn't suffered through the absence of salt.

Don't let it put you off enjoying a good curry!
al.

102
Jalfrezi / Re: CA's Chicken Jalfrezi
« on: November 07, 2011, 08:57 AM »
CA

I made this last night and, along with your Bhoona and Madras recipes, it's going to be repeated often here!!  The recipe produces a breadth and depth of flavours with just the right amount of heat.  Many thanks, CA, for another real winner.
al.

103
Lets Talk Curry / Re: Making Abdul Mohed's Madras
« on: November 05, 2011, 07:44 AM »
Abdul/Natterjak

Thanks for the clarification confirming the one pint of sauce.  I appreciate that the recipe is for 2 people, but the way I made it left a sea of gravy on completion even though it looked exactly like the photos on p.1 of this thread!  I'll certainly give your suggestion a go and allow more time for the sauce to reduce in future, Abdul.  Thanks
al.

104
BIR Main Dishes Chat / Re: Garlic Powder
« on: November 04, 2011, 07:17 AM »
Hey Spiceyokooko.....I also assumed that the 'body smell' - together with the taste that haunted the mouth for the following day - was from garlic powder.  Fresh stuff never had that effect on me.  With that in mind, I have doubled to 2 tsp the quantity of garlic powder in my spices mix.....with no discernable improvement in smell either to me or to the curries...or to the taste either.  Next step a full tbsp??!!
Could be that you're right Rich.........a heavy hand with the MSG could contribute to the thirst.  Would a T/A really be so sneaky in their attempt to raise the flavour????

105
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Al's Mushroom Bhajis
« on: November 04, 2011, 06:54 AM »
Thanks for the tip, Phil.  If I remember correctly there's a methodology for this in my old Madhur Jaffrey "Indian Cookery' book from her BBC series from the 1980s.  If I'm right, I'll give it a try!!
Best
al.

106
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Al's Mushroom Bhajis
« on: November 03, 2011, 08:28 AM »
hi chriswg

Appreciate your comments!  It's also good to know that I can make Bombay Aloo in much the same way.  I have never cooked it before, so it'll be an interesting experiment........and also I get to eat the results!!!!

Vegetable ghee is not readily available here in the Philippines (except maybe in Manila) so I'm pretty much stuck with the usual range of oils.  Currently I use Canola oil - it's being pushed here as a more healthy option than some of the others.  But I can see that the ghee would have a positive effect on the taste.  I used to use it when I was in the UK maybe 20+ years ago and the flavour it gave to dishes was well worth the price.

I'm with you on adding the diluted tomato paste immediately after the spices.  It was the one time in the whole process that caused me to panic a bit to prevent burning.  Thanks for that tip......I'll amend my 'Method' as a result.
best
al.

107
Curry Base Chat / Re: Base Sauce Theory
« on: November 03, 2011, 08:17 AM »
This looks like an idea with real promise!  I, too, freeze my base gravy and yes...it does give better results when used later.  It's going to be really interesting to try the cook, cool, re-heat, cool etc method.  Also interesting to hear the explanation of the 'head chef's night off' syndroma that we've all experienced before.  Thanks for sharing the secret.
al

108
Lets Talk Curry / Re: Making Abdul Mohed's Madras
« on: November 02, 2011, 10:53 AM »
hi Abdul

As my experience with this recipe was identical to natterjack's, I'd also like to thank you for your clarification regarding quantities of oil, solving the quantities of spices question, and clarification of when & how long to fry the spices etc.

One more question, if I may.  It still seems to me that 1 pint of gravy is a lot.  Did you mean half a pint, by any chance??
Cheers
al

109
Madras / Re: CA's Chicken Madras
« on: November 02, 2011, 08:57 AM »
I made this one last night, albeit with Abdul's curry sauce base (I still have another 6 Tupperware dishes in the freezer to get through before I try out a different base!).  It was fabulous.....a smooth and well-spiced sauce....and definitely the best Madras I have ever produced.  Yet another hit, CA.  I'll definitely be cooking this again, no mistake.

110
Bhuna / Re: CA's Chicken Bhoona
« on: November 02, 2011, 08:45 AM »
Hi unclefrank

Thanks for the recommendation of CA's Jalfreizi.  If it's anything like his Bhoona, it'll become a firm favourite here!!
all the best
al

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