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Messages - DalPuri

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1321
British Indian Restaurant Recipe Requests / Re: Gosht Ohmuri
« on: November 18, 2011, 08:17 PM »
Hi Izz,

closest i can find is just a description from a handful of restaurants from yorkshire.
Gost Ohmuri                                                                                                         
Tender lamb cooked with cardamom pods and bay leaves with
roasted Indian potatoes in our very own Balti style.
This dish has a spicy but mouth watering taste.

but from what you describe sounds like a regional variation on a pathia.?
sorry, cant really help much further than that.
cheers, frank. ;)

1322
Lets Talk Curry / The Price of a Curry
« on: November 18, 2011, 07:01 PM »
i was just talkin to a mate up in Greenock. she's just ordered a take away and sent me the menu. As i was reading through it, i started thinking,
From what we all know about making curries, is the extra 2 or 3 quid you pay for a Chef's special justified?
How different are they to the standards, i.e. Madras, Jalfrezi etc...
Any thoughts? :)
cheers, frank.

1323
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Chowk Ki Tikki
« on: November 18, 2011, 05:03 PM »
i love aloo tikki :P full of green chillies.
always used to buy em alongside shami kebabs when i lived in london.

mc donalds mc aloo tikki
probably the best thing to ever come out of McDonalds ;)

1324
Curry Videos / NEW uploads youtube
« on: November 17, 2011, 04:35 PM »
Key secret Ingredients to create the authentic Curry taste

Indian Ocean Lamb Karahi.mov

Taj Cuisine Walderslade


Ali Hussain's Chicken Hariyali Recipe

Top chef Anand George cooks Nilgiri chicken curry

1325
Cooking Equipment / Re: My new curry pan
« on: November 16, 2011, 10:53 PM »
yes, just the handle. :)
took the angle grinder to a small broken spade to leave a couple of inches to
attach the the karahi. then whittled away at a spare hammer handle. joined the finished handle to the bowl with  iron rivets.
i was actually looking for a piece of pipe for a handle. Flatten one end, and stick a bit of broom handle in the other end like the chinese do with a wok :D
but i found the spade first ;)
cheers, frank.

1326
Lets Talk Curry / Re: Tandoori Chicken
« on: November 16, 2011, 05:52 PM »
This is a really clever idea ;)
chicken lollipop


found this guy over two years  ago now and watching his video's is what rekindled my enthusiasm for cooking (proper) curries again. also because i'm so pi**** off with the amount of sugar that goes into all the BIR's around here.
so sweet theyre almost inedible!!
then from vahchef to rcr to here. ;D

1327
Lets Talk Curry / Re: kashmiri chilly powder vs normal chilly powder. Any real difference??
« on: November 16, 2011, 05:35 PM »
try looking for a box rather than a plastic packet :)

http://www.curry-recipes.co.uk/curry/index.php?topic=6275.msg62683#msg62683

1328
Cooking Equipment / My new curry pan
« on: November 16, 2011, 05:26 PM »
9" karahi with a single handle made from a cracked old mini garden spade and a claw
hammer handle  :P





the handle might be too long, but i'll see how it goes for now. will be christening it with 976bar's chicken bhuna. ;)


1329
Cooking Equipment / Re: Chefs Knives
« on: November 16, 2011, 12:27 PM »
DMT Knife Sharpening Guide


http://www.sharpeningsupplies.com/DMT-Knife-Sharpening-Guide-P11C16.aspx

1330
All Other Hints N Tips / Cooking Conversion Calculator
« on: November 15, 2011, 02:51 PM »
http://www.gourmetsleuth.com/cooking-conversions/cooking-conversions-calculator.aspx?t=t&foodg=0&foods=turmeric&fno=2043&foodq=300&foodf=0&foodt=2#food

was using this to work out what size storage containers i could use or get away with.
tried UB's one and 300g powder = 270ml ?? naHHHHH thats not right.

300g of seeds or powder fits perfectly into a 700ml (give or take a seed or two :P)
100g  "      "           "          "        "            240ml

 ;)

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