Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - chonk

Pages: 1 [2] 3 4 ... 20
11
Supplementary Recipes Chat / Re: Chaat Masala
« on: June 15, 2020, 08:29 AM »
And the content really looks like whole resin, not powder, right? That's shocking!

12
Lets Talk Curry / Re: Mint beer
« on: June 15, 2020, 08:22 AM »
Here's some additional recipe for indian lemonade, originally published in "My Indian Kitchen" (the one by Hari Nayak).

500ml sparkling water or club soda
500ml water
300g sugar
250ml lime or lemon juice

Combine all the ingredients in some large container or pitcher. Stir to dissolve the sugar. Serve in 250ml glasses filled with ice.

Will try this out next weekend and report back.


13
Supplementary Recipes Chat / Re: Chaat Masala
« on: June 15, 2020, 08:16 AM »
Doesn't seem to be on the site anymore. Does it look like chunks too?Then I can't be sure that their own housebrand is necessarily the pure resin either - and am a bit shocked. Fake whole asafoetida?

Top OP rings a bell now, after an imagesearch. Have some gum arabicum from this brand somewhere, I think.

14
Prashad is one of my favourite indian cookbooks, with very precise, consistent and authentic recipes. It was written together with the creme de la creme of indian chefs back then (people like Manjit Gill).

The Makhani sauce is worth mentioning too.

1kg tomatoes
10g ginger paste
10g garlic paste
6 green chilies
8 green cardamoms
10 cloves
10g red chili powder
150g butter
150ml cream
15ml (4 1/2 tsp) honey
10g (2 1/2 tsp) dried fenugreek
10g ginger ,julienned

Chop tomatoes; remove stems, wash, slit, deseed and chop green chili.

Put the tomatoes together with approx. 1 litre water in some pot, add gg pastes, green chili, red chili powder, cloves, cardamom and salt and reduce to sauce consistency over low heat. Force through sieve into another pot, bring to boil and add butter and cream. If sour add honey, then fenugreek and ginger juliennes.

15
Lets Talk Curry / Re: Pantry getting organized
« on: June 15, 2020, 12:18 AM »
Looks very nice and tidy!

I use some indian masala dabba spicebox for the often used spices and store the rest in one closed big plastic container. Every time I open it there's some great and very strong curry smell coming out :)

16
Supplementary Recipes Chat / Re: Chaat Masala
« on: June 15, 2020, 12:13 AM »
What's "Top Op" brand, Phil? The shop search just shows (me) their own brand, whole and powdered - but that's it?

17
Lets Talk Curry / Raw blended onion?
« on: June 15, 2020, 12:03 AM »
I was sure that this was already being discussed somewhere, but my forum search was inconclusive. Please excuse if there's already a thread about this and feel free to integrate this post - and sorry for the trouble.

Reading many recipes lately that ask for raw onions being blended. I never done this because I heard this makes onions taste bitter, although some people regard this as a myth. What's your experience with that?

I'm inclined to go safe and many traditional recipes call for them to be boiled first, to make boiled onion paste, which makes much sense.

Still wondering about this.

Thanks!

18
Curry Web Links / Re: Indian Hotel Style Gravies.
« on: June 14, 2020, 07:29 PM »
Great sites and resources, livo and SCF! I'm also interested in experimenting with additional gravies, to re-create north-indian restaurant dishes. I'm under the impression that punjabi restaurants in the UK use at least one additional gravy, judged by the videos I've seen so far. This being red gravy, which is either some tomato-onion-sauce or Makhani sauce. These places will also often use garam masala instead of mix powder.

Not sure if this is the regular application of the three-pot-method, but here's some chef who is mixing all three sauces together: https://www.youtube.com/watch?v=eEp6_fry41s

In my experience, most punjabi dishes made with pre-made sauce or base gravy, seperately, will miss something. So it just makes sense to me to combine them and it's a small revelation to see that this is actually being done. I was somehow aware of the hotel style but never connected the dots. Will try out combining some base gravy and Makhani gravy first and will report back.

More interesting videos out of indian restaurants on this channel - https://www.youtube.com/user/Moksha786/

There's also chef360 - https://www.youtube.com/channel/UCAcmiy1DdpQM5-8bPAwOoDg

Will go through the Bombay Palace Cookbook soon and will post their gravy recipes, if there's interest? Interestingly, they include different gravies and pastes but the recipes for the individul dishes don't disclose how to use them. They tell you that their Makhani sauce is the base for many dishes like e.g. Matter Paneer, but the recipe will tell you how to cook it from scratch instead!

19
https://www.youtube.com/watch?v=Seg3Rmts7Yo
https://www.youtube.com/watch?v=ZA_l_rHS2FQ
https://www.youtube.com/watch?v=KaWw7_JNH1A

Was this discussed on the board already?

Do you mean the  Travels in India, London & the UK videos or the 3-pot method? Don't know about the first, although I've watched many of them before because they are fascinating. If you mean the 3-pot method we certainly have, although I'd be hard pushed to find where on the forum. I'm pretty certain it first came up as the AIR (Australian Indian Restaurant) technique many years back. All I can say is that of the many, many videos I've watched the 3-pot method is not typical and I've unscientifically concluded from that that it is not typical of UK BIRs.

Great channel indeed but was referring to the the three-pot-method, or more precisely, my assumption that the north-indian establishments will add some additional gravies (rarely seen three pots, but often more than one base and lately noticed the thick onion paste).

Using the site search for "Aussie IR Lesson" will take you to Masala Mark's 3 paste / gravy posts. Nut, Tomato and Onion. It's a lot of work, the nuts are quite expensive and these are large quantities.  Unfortunately, he never finished posting the actual dish recipes so there is only a few.

The onion paste / gravy has been discussed as similar to Bunjarra and certainly adds to any dish.

I recently posted a link to a site that lists multiple (14) Indian Hotel style gravies. Here it is again.

https://setupmyhotel.com/train-my-hotel-staff/chef-training/707-basic-indian-gravy-standard-recipe.html

Many thanks! The site looks really interesting. Remember reading Masala Mark's threads a few years ago. "The Bombay Palace Cookbook" includes some recipes too. Will try to find the discussons regarding the onion paste also.

I pretty much always get north-indian veg dishes so trying to replicate this particular taste, but agree that it's not your typical BIR. (you're missing out, I think)

Many thanks again guys!

20
Lets Talk Curry / Re: Mint beer
« on: June 13, 2020, 06:57 PM »
Yes, I think that's most certainly true. There's a beergarden owner who claims to have invented it as he was running out of beer while serving dozens of cyclists on a sunny day in Munich. But the drink was presumably served and consumed in cyclist clubs before.

Pages: 1 [2] 3 4 ... 20

  ©2024 Curry Recipes