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11

Lets Talk Curry / Over critical

« on: August 23, 2014, 09:44 AM »

I have this feeling that as Curry cooks and learning more as we progress we are becoming too critical of everything,maybe that's good.
How many here have found there ideal dish then changed it over and over again, lots have on this forum,nothing wrong with that but why does it happen
Any ideas ?

12

Breads (Naan, Puri, Chapatti, Paratha, etc) / Chapati v Naans

« on: August 18, 2014, 07:03 PM »

Nothing wrong with Naan breads at all Supermarkets are bulging with them So why are Chapatis going out of vogue ?
Once you got the knack there easier to make and store and great for mopping the plate For me there much tastier
Do any of you like and use them? ;D

13

Lets Talk Curry / For Madras lovers

« on: August 11, 2014, 07:27 PM »

I couldn't help noticing in a local take away some Geo Watkins mushroom ketchup 4 bottles on a shelf so asking what they were used for the answer was "a good splash in a Madras "So I said "I have heard of Worcestershire sauce being used" and he sad" this was much better"
Tried some and was amazed a nice tang

14

Lets Talk Curry / Fake Kashmiri chillis

« on: August 06, 2014, 08:52 AM »

Over the years I have noticed the trend towards Kashmiri chillis top chefs feel in the dark if they do not use them so what is going on?
Most Kashmiri chillis are not the ones sought after but other common chillis passed off to the consumer at a silly price it is the same and even worse with powders.
The true Kashmiri chilli is a deep crimson with a smooth, shiny, thin skin It is about 5 cm long by 2.5 cm wide and has a nice fruity flavour. Heat level is medium.
If there is a bitterness there not Kashmiris the powders are very suspect
Its a pity that some home cooks buy the rubbish then assume Kashmiris are all bitter
If anyone gets and real ones keep the seeds they are like gold dust

15

Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Curry leaf powder

« on: July 16, 2014, 11:01 AM »

I was given this recipe years ago Kadi patta or Curry leaf powder
Its a good way to use up Curry leaves

A good handful curry leaves
1 teaspoon channa dhal
1 tsp cumin seed
2 tsp salt
1 tsp mango powder
1 tsp mustard seed
1/2 tsp fenugreek seed
2 tsp oil
2 red chillis

Add 1 tsp oil to pan get hot then add twice washed and dried leaves roast till they are brittle
remove and set aside
Add 1 tsp oil to same pan and roast the channa dahl until they turn light brown add other seeds and fry lightly not burning and stirring add chillis last
put leaves salt mango powder and all the items in blender and grind
store in dark glass container and use when needed

This can be used in base or as you cook your meal or in dahls etc
It has a nice Bir aroma and I keep sniffing it as its very aromatic

I hope someone tries this. and please let me know the results as stated Very Bir ;D

16

Lets Talk Curry / E-Books revolution Bir

« on: July 04, 2014, 01:29 PM »

Hi Curryheads

My Daughter for part of a university project is checking out E-Books and has found over 400 on Bir cooking.With all sorts of secret claims,3 Years ago there were just a few.
Makes me wonder where all the info comes from.and who subscribes to them, is this the future?

17

Lets Talk Curry / Rice knowhow?

« on: February 22, 2012, 10:46 AM »

Hi

Anyone in the know as to how rice is dealt with in BIRS and T/A,s ?
It arrives in a ali container which can not be used in a microwave
So it must be precooked then stored, but how is it heated and treated? This has always been a mystery to me
Any ideas?

18

Lets Talk Curry / surplus rice

« on: February 06, 2012, 04:30 PM »

Hi All

What do you do with leftover rice ?
I put mine in screw top containers into the fridge, when I fancy a snack I microwave one then add any lime pickle or any Asian pickles m,m,m,m,m,mm,
That way you can judge pickles without other tastes
No waste and great eating

19

Cooking Equipment / Revel wet and dry grinder

« on: January 26, 2012, 05:29 PM »

Anyone tried 1 of these ? They are advertised to puree ginger etc and grind spices
Thanks

20

Lets Talk Curry / Bad base good curry Good base bad curry

« on: January 22, 2012, 12:05 PM »