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Topics - fried

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House Specialities / Lamb passanda

« on: July 10, 2013, 07:33 PM »

Quote from: Masala Mark on August 08, 2011, 11:33 PM

Would be great to try the Pasanda and Malai dishes for something different for them rather then the same old Korma all the time.

I'm going to have a go at doing a lamb passanda as part of a meal I 'm cooking for 10 people (as I can't get away with just chicken!), but I can't find the recipe for precooking the lamb, any help would be welcome.

Spices / Paprika and chilli powder

« on: May 22, 2013, 06:18 PM »

I decided to start another thread rather than derail another thread.

I'm interseted in this question because of a conversation I was having with my mother-in-law. She's off back to Turkey for a few months and as usual will be getting us a kilo of Paprika.

I was asking her about what exactly is used to make the Paprika and she was explaining that there are different paprikas ranging from mild to hot, but also with different flavours depending on the usage of the paprika. I'd love to go to see the markets and have a try of some different varieties!

So, I was making some Red curry paste (Thai) using dried chillis, big ones that I asumed were probably 'Kashmiri' chillis. I got the M-i-l to have a taste of one and she said it would make good paprika.

My mother in law doesn't speak English (or French) and my missus was translating from Turkish to French, but as far as she was concerned Paprika was the same as chilli powder.

I checked wikipedia and it says that paprika comes from a species of capsicum of which bell pepper and a lot of normal chilli varieties come from.

I know what I have believed is the difference between the two, but is there really any accepted difference in terms of BIR or traditional cookery?

Spices / Peppery green chillis

« on: December 16, 2012, 04:04 PM »

Calling all chilli experts.

I recently bought some green chillis which aren't available where I live. I get these from around Gare du nord in Paris which isn't too far but I like to keep a bag in the freezer for emergencies.

The last batch I bought has a really peppery after taste, not unpleasnt but strong. I noticed it when I first made an omelette with them but put it down to the copious amount of black pepper I use. I've noticed that I can still taste it the morning after I've eaten them.

The shop I go to has a couple of varieties of green chilli, one slightly smaller than the other and at different prices. These were the smaller of the two most between 20-30mm. All the shops are Tamil, although I don't know if that makes a difference to the supplier.

I've never noticed this before and maybe it's due to freezing them or a specific chilli variety. Or possibly the onset of some sort of ageing dementia.

Any thoughts?

Pictures of Your Curries / My first Biryani

« on: December 10, 2012, 05:06 PM »

I've been meaning to make a biryani for a long time and finally got round to it last night. The rice was a bit over-cooked but not a bad first effort. Not BIR, but I've never had a decent one in a takeaway or a restaurant and haven't orderd one for years. So a traditional one pot Biryani.

I used 'Vahchef's' Chicken biryani recipe easily found on Youtube. I wanted to try something fairly simple to get the timing right before having a go at this.....http://www.curry-recipes.co.uk/curry/index.php?topic=5185.0

Even managed to convince the missus that this wasn't a curry.

Pictures of Your Curries / Leftovers

« on: December 08, 2012, 01:48 PM »

Just posting this for posterity.

The missus is on some new kind of fad diet, so I'm just cooking single potions. Big single portions. This has meant changing the way I cook a bit as the usual pan is too wide and the sauce evaporates too quickly. Using an idea from someone here I cooked this in a normal saucepan, meaning I could go to town with my metal chefs' spoon.

I went back to basics, a Madras - CT's base, CA's mix and Zaal GM and used a basic version of CT's recipe. Just G/G paste, tom puree, mix, kashmiri chilli, methi, Worcestershire sauce and a dash of lemon. The chicken was cooked from raw.

I've been really happy with the majority of my curries recently but this was absolutely the best yet. Real depth of taste that lasted in the mouth like a fine wine.

Cooking Equipment / Steel pans

« on: November 04, 2012, 06:06 PM »

Christmas is coming and me and the missus usually buy ourselves a join prezzie, normally kitchen related. I've promised her a replacement for one of her pans that I scratched all the protective coating off :-X

I in return can get a new pan. I'm fairly happy with my non-stick aluminium pan, but it's a bit too non-stick and a bit convex.

I'd love a steel pan something like:http://www.amazon.co.uk/De-Buyer-5610-32-Mineral-Diameter/dp/B00462QP1G/ref=pd_sim_kh_1

I'm cooking on induction and I want something that I can use my metal chef's spoon in and that'll caramelise a bit. I'm worried that it might be too thick and difficult to adjust the temperature with.

Any thoughts?

BIR Main Dishes Chat / Kofta

« on: October 29, 2012, 06:44 PM »

I have an up and coming curry night to organise. Only the 4 of us, so I'll be doing 3 dishes. Probably CTM as I'm not sure if they like their food too spicy, plus a not too hot North India special.

Which leaves the last dish, I'd planned to do something with chicken but the missus has told me I have to use up some mince that she's already mixed with garlic and onion.

Any suggestions? I don't really want another yogurt based dish. I don't usually cook curry with vegetables but I could be persuaded. I don't really want to have to cook a traditional Indian dish with all the other stuff I have to do.

Thanks.

Lets Talk Curry / Freezing ghee

« on: June 08, 2012, 06:29 PM »

A while back I bought a can of ghee which I think I'm going to risk opening tomorrow for 976bar's passanda recipe. Firstly I should stop buying tons of stuff I never use from Asian shops, but since I'm stuck with some ghee that doesn't seem to figure too highly in the recipes I'm cooking at the moment, I'd like to not throw it away after a few weeks in the fridge.

So, any ideas if it would freeze O.K? I can't see why not.....

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