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Messages - Waterdiddy

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11
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Curryhell's Samosa recipe
« on: November 24, 2013, 08:06 PM »
Aw! - that's nice of you to say so, but I set the bar quite high... The lovely Indian lady who's boys run the local Post Office and her husband, who runs the local TA, makes some ASTOUNDING samosas EVERY morning.

Whenever I pass, I buy 3 meat and 3 veg and they're STILL warm!

I would like to get mine like hers,though I realise she has the edge on me big-time in skills and years of experience ;D

Thanks to your recipe and howto - brilliant pics BTW - I am now on the path - thank you CH... great thread, m8.

Bests

Pete


12
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Curryhell's Samosa recipe
« on: November 24, 2013, 03:55 PM »
Eureka!!

Our local charity shop has a pasta machine in there - a BL@@DY good one too... COMPLETE for 20 quid HE HE!

Add the 3 quid or so for the moulds and I can get PERFECTO samosas every time, thanks to Curryhells recipe and the gadgets!

Can't wait until Monday for the shop to open now, LOL

Here's my first ever batch of samosas - the oil wasnt anywhere near hot enough, so a thermometer is on the cards. Plus, I will get the measures correct now after Crryhells kind help and advice - thanks for that CH



Thanks all - what a great place!  ;D

Bests,

Pete

13
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Curryhell's Samosa recipe
« on: November 24, 2013, 11:55 AM »
Quote from: curryhell on November 24, 2013, 11:48 AM
Or we could nip down the local general store and clear their food cabinet of their home made samosas - if you're lucky enough to have a store that makes them  ;D  I'm lucky, I do and they're real tasty.
But then again, just think of all the fun you'd be missing out on and that special moment when all your efforts come together to produce that perfect little triangular snack  :P I now am feeling the need to mix up some dough and knock out the cases today and possibly boil up the spuds  ::) ::)

Youre quite right ya know - and I too am feeling the need as it happens  ;D Do excuse me for a few minutes LOL

Pete

14
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Curryhell's Samosa recipe
« on: November 24, 2013, 11:26 AM »
Gotcha, Natterjack - ok... mebbe a puri press would do it for ya then?

http://www.amazon.co.uk/Cellco-Puri-Press/dp/B002J9EOJ8

Can get em for 14-16 quid on amazon. I'm all for labour-saving devices if they do as they say on the tin...

Bests

Pete

15
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Curryhell's Samosa recipe
« on: November 24, 2013, 10:07 AM »
Hi Curryhell...

Yeah, I'm guessing my measures were way off yours, cos my dessert spoons are probably not the same size as yours etc.

I shall redo with the measures we discussed.

I'll pop some pics in later today and edit this post, lol

As for time saving...

Perhaps a 'holder' for the cones when made, so another helper can fill them? that or the holder would aid us using both hands until we get a bit more familiar with the muscle memory needed to do this easily? I was thinking something like a few cheap funnels from the 99p stores? pop em into a board in drilled holes to accommodate their spouts and voila - samosa holders  ;D

Anyway... I'll put more grey matter to work on it and find something to help and I'll get some pics up too!

Thanks for the replies Curryhell - very useful info as always.

Bests,

Pete

16
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Curryhell's Samosa recipe
« on: November 23, 2013, 12:28 PM »
Well, I gave it a go and I was impressed! My first time  making samosas and they were edible, even moreish!

The dough I got was a bit on the wet side, but thats down to the measures I think.

Curryhell, you give dessertspoon measures - how many ml is this, please? I actually used my dessert spoons and I think that was my problem.

May I presume that you are meaning 10ml, being as a tsp = 5ml, a tablespoon = 15ml, then a dessertspoon = 10ml?

Sorry to be picky, but the taste on these are just right and I want to dial this recipe right in now we have tried it.

Thanks for the recipe and any help you can give CH

Bests,

Pete

17
Just Joined? Introduce Yourself / Re: hi guys.
« on: November 21, 2013, 12:53 PM »
Hi m8! Welcome to the site... they're a friendly bunch hereabouts, I hope you enjoy your stay and learn to cook the perfect Jalfrezi for you.

Thing with this place is you CAN and you WILL learn to dial-in those tastes to your own liking!

Bests,

Pete

18
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Curryhell's Samosa recipe
« on: November 21, 2013, 11:03 AM »
I agree with the posts here, CH - amazing recipe, very concise and clear-cut.

I'll be giving this a go later on today, with a special filling for my girls - leftover bombay potato and pre-cooked chicken bits (just not enough for a curry) to save wastage!  ;D

Will let ya know how it goes, but the pastry is done and I have to say WOW - it is AMZING stuff so far!

Thanks for the recipe, Curryhell, so much better and authentic than bl@@dy filo squares.

Bests,

Pete

19
Trainee Chefs / Beginners Questions / Re: Gas Oven Tandoor Pan... good or bad? where can i get my hands on one?
« on: November 01, 2013, 08:53 AM »
Here - https://www.amazon.co.uk/gp/offer-listing/B006LM4QGA

There are a few suppliers, if you search for the "Empress BBQ Oven", I found 4.

Pete

20
Lets Talk Curry / Re: Halloween 2013 at the UNI
« on: October 31, 2013, 08:57 PM »
That's fantastic!! - Well done to all concerned, looks very appealing and festive!!

Top stuff!

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