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Topics - noble ox

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21
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Jaljira masala
« on: January 10, 2012, 07:26 PM »
Hi All :)
Jaljira powder I discovered years ago,it is very refreshing drink especially on hot days ,it has a cooling effect also good for the digestive system.
Just a teaspoon added to a glass of water is all that's needed ,most good Asian stores keep it, well worth trying the taste is better than the smell

22
Trainee Chefs / Beginners Questions / What does Barjee and Phall mean
« on: January 09, 2012, 01:14 PM »
Hi All :)
Bargee barghia spellings have change over time I was led to believe it meant  " Fried"

Also Phall again with many spellings just means   " Fruit"

I  am getting a little confused  ::)  with so many meanings fusing together

23
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Eastern star curry powder ?
« on: January 04, 2012, 10:52 AM »
Hi All
I attempted to source some of this sought after powder as recommended by some here
According to my research there is only 1 which is created for the Chinese take-away market
Some people are buying at 10kgs and packaging in smaller amounts  (what a good idea)   the idea is if its for a BIR they mix in some ????? spices ,or leave as it is for Chinese, which leaves me puzzled as to what the BIR,s do when using this mix.
Do they add spices or use on its own?
Someone must be in the know  ;)

24
Cooking Equipment / What spoon
« on: December 13, 2011, 01:57 PM »

Hi All  :)
Any reason as to why some of you use metal rather than wooden spoons for cooking the curry?


I am struggling to see the obvious reason apart from making a lot of noise


25
Lets Talk Curry / Frying spices experiment
« on: December 09, 2011, 06:56 PM »
HI All :)
When starting  a curry I usually fry the spices in oil, there are 3 basic methods
Adding the mix dry or in oil paste form or mixing with water to make a paste
So which 1 is the best method?
I had some left over rice, so while the CPO (currry permission officer)was out I made 3 small currys
I used the exact amount of oil the same spices and base sauce and times
The smoothest by far and sweetest was made with the water based
The dry mix was a touch on the bitter side
The oil paste was a bit harsher
Just my findings a bit of fun and used up some rice but interesting
Looking forward to your responses and comments :)







26
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / My curry base
« on: December 01, 2011, 10:46 AM »
HI All
After years of experimenting I have always returned to this method

5 Onions
1 Apple( flesh only) see notes
2 Whole bulbs of Garlic
1 Capsicum
3 Carrots
3 Green Chillies (deseeded)

All the above are placed in foil with a little oil sealed then baked for 1 hour- ish to soften  break the Garlic into cloves and leave skins on

Next stage

100gms oil
3 inch Ginger root peeled ( see notes)
400 gms Passata
6 Curry leaves
2 Litres Water
1 teaspoon salt

Heat oil add all above baked veg ( garlic will easily be removed from skins and softened  )
Add All above and simmer for 10mins

Last stage

2 Tablespoons Turmeric
1 Tablespoon Paprika
2 Teaspoons Ground Coriander
2 Teaspoons Ground Cumin
2 Teaspoons of spice mix or currypowder

Add the above spices for 5 mins let cool then blend till silky smooth

Notes :I use a quality Parmesan grater for the ginger
The apple adds a little sweetness and fruitiness

You should get 2 Litres of sauce I use 1/2 litre that day fridge 1 and freeze 1 in 1/2 litre screw on lid containers
This is very easy with none of that running to the kitchen every 2 mins I hope some of you try It and let me know your opinions :)

27
Lets Talk Curry / One mystery never to be solved
« on: November 28, 2011, 01:11 PM »
Why is it that when I am on a curry mission the only spice to jump all over every where is Tumeric, it has caused lots of ear-ache over the years. ::) Any one else have the same problem?

28
Glossary of Spices / Confusion bay and laurel and dangers
« on: November 27, 2011, 02:46 PM »
HI All
I have just read the post on bay leaves and was shocked at the confusion :o
The "bay leaf "from LAURUS NOBILIS is the edible one known as bay leaf The tree grows in many parts of the world but here in the UK it does not receive the heat and light as tropical climates hence not as aromatic It has many local names
Only trust the Latin names for your own safety As PRUNUS LAUROCERANS is the hedging plant bigger leaves and dark green and shiny
Do not eat as they are very poisonous

29
Cooking Equipment / My favourite curry pan
« on: November 23, 2011, 08:32 AM »
HI All :)
I bought 1 of these iron (ebay 300627460535) de buyer saute pans years ago it was my best ever curry pans,I have used most types and found this would take a lot of heat,also the long handle helps.
I use it for pastes pickles currys just about everything it is wide and deep
to clean mine I rinse with cold water then return to hob 10mm of water heat high wipe then return heat add a touch of oil then wipe I do not use detergents
I have no connection with the sellers but like to share 1 of my best buys

30
Storage / Keeping fresh garlic
« on: November 22, 2011, 10:49 AM »
Hi All :)
I put up a thread as to storing garlic( worked fine for me) and have been advised of the possible down sides so I have removed it to be safe
Thanks Paul

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