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Topics - livo

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21
Lets Talk Curry / Badami Chicken Handi (and new prawn curry)
« on: February 28, 2022, 09:42 PM »
I cooked this last night and it is a very nice dish if you like the milder korma style (creamy) curries.  I do and I thoroughly enjoyed it with some lightly spiced brown basmati rice and a few different roti and paratha (all frozen but very convenient).

This recipe is from Spice Eats and I will be looking over the rest of the content on the channel.

https://www.youtube.com/watch?v=MChGRLdCjSg&list=WL&index=1

It took about 1 hour start to finish and the only change I made was to include some mixed powder to give it a more "curry" taste than just using Garam Masala alone.  I think it is a very good starting point to build from.

Off topic:
Chef Din has posted a prawn curry dish only yesterday so I'm off to the shop today.  https://www.youtube.com/watch?v=svpM2mn57QM&t=241s

22
As you may or may not know, an expat Brit was killed by a shark here in Australia last Wednesday.  It is very sad and hard to comprehend although people die from shark injuries quite frequently.  Even harder to understand if you haven't seen what actually happened.  Unfortunately, I have.  He wasn't just mauled and suffered injury. The Scientists / Marine biologists / shark lovers need to adjust their considerations of Great White Sharks appropriately.  They are now in abundance along our coastline and people, including kids swim and surf along the same coast everywhere daily.  Within kilometres of this event.

The news about this attack is full of lies and coverup.  The media / conservationists / greenies are trying to attribute the blame on him for doing repetitive swims in the same area.  They are trying to say he was attacked because he was wearing a wetsuit and he resembled a seal.  The shark was confused.  Sharks won't eat humans because we are unnatural prey.  Utter rubbish.  They are trying to say that sharks don't deliberately target humans, and that part at least is correct.  But these animals are pre-historic predatory eating machines.  They are close to shore and people swimming in the ocean are food.  5 metres long and with a mouth the size of a 4 seater dining table.  Yep. Imagine that.

This poor chap was swimming along in a dangerous area, with full knowledge, and he was eaten alive.  Or at least, nearly half of him was eaten while he was alive.  He probably died pretty quick and more the mercy of the size of the animal. The 5 metre long animal came back to take the rest of him.  It is the ocean.  The event occurred at 4.30 pm in the afternoon only 10 metres away from the nearest person, a poor unfortunate fisherman who witnessed this up close right in his face.  Other people were there on the spot and a few recorded the event as it unfolded, on there mobile devices.  Initially there were the unedited videos.  Quickly replaced by media friendly pixelated versions.  These are now gone.  Then there was the second video that clearly showed what happened after the initial attack.  This video was not released or shown on the media and is now not able to be seen, and for good reason.  It is / was truly gruesome, but nothing new to anybody who has spent time on the ocean.

The authorities knew what they were dealing with.  Today they have called off the search for human remains after 5 days.

This is not a post to incite hostility towards Great White Sharks.  It is not a post to express outrage at media and social media censorship.  There is no reason to show or post a video of this poor individual soul being eaten alive.  This is just to say that if you, for any reason, anywhere on the planet, choose to enter the ocean, you are not above or beyond the evolutionary food chain.  I'm glad that after 30 years out of the ocean, I no longer bob about on the surface on a surfboard.  The shark "encounters" appear to be occurring much more frequently.

There has not been a fatal shark attack in Sydney for 60 years.  There have been many that resulted in serious injury.  Very serious injury.
There have been multiple fatalities here in different parts of the country, over the last few years and these "encounters" continue to occur and are becoming more frequent.  Most of the time it involves people who love the ocean and would hate to see retribution against the creatures that, let's face it, ate them.

I express my deepest sympathy to the family of this young man. He did nothing wrong and died doing what he loved.  I express my sympathy to the UK nation in having lost a patriotic and heroic young man.

23
Lets Talk Curry / Blue Garilc
« on: January 10, 2022, 11:12 PM »
I've had my first experience with blue garlic.  What a surprise, but having prior knowledge of this I wasn't too disturbed.  My wife took a bit of convincing though, including showing her a webpage that explains it.
https://delishably.com/vegetable-dishes/Why-Does-Garlic-Turn-Blue-and-Is-Blue-Garlic-Safe-To-Eat

When cooking curries I usually use garlic, ginger or mixed pastes out of a jar.  Last night I used fresh garlic which I blitzed to a paste with an onion and some ginger paste to make a lamb curry in the multi / pressure cooker.  I put some oil in the pan and set it Sauté to fry of the paste.  It was going fine but I had to leave it briefly so I turned off the heat.  When I returned it was bright blue and I mean really blue. 

Anyway, the lamb curry turned out fine and it's dinner tonight.



24
Talk About Anything Other Than Curry / Street Food Omelet
« on: September 05, 2021, 03:02 AM »
Father's Day here today so I cooked myself a treat.  Indian street food Bread and Cheese Omelet (sp). Complete with Heinz Tomato Ketchup.

25
As with many things out of India, Ver is only one spelling of the word used to describe Kashmiri Spice Cakes, or Ver Tikki (aka: Veri Tikki and Var Tikki).  For a while now I've been looking into these and now that I have a good supply of my own chilli powder I'm going to have a go at it.  There's some info out there about these and I've been reviewing and bookmarking what I have found so I think I'm ready to go and I've decided on one or two promising recipes to follow.  Possibly a mix between the 2.

There are Kashmiri local ingredients that I wont be able to source. I'll need to use Eschalot onions instead of Pran / Praan and I won't have any Cockscomb either but it's mainly for colour.  Saffron is way too expensive to use in any quantity so my masala will not have this, but I do have some Safflower which I'll use instead. Poor man's Saffron. I worked out the other day in the shops that Saffron thread is AUS $130,000 / kg.  Nope to that.  ($13.00 for 100 mg).

I found one recipe video that produces a Kashmiri paste using the same ingredients (plus added oil) as well as the dried cakes so I'm thinking this will be an easier job to try it out.  I hope my own Kashmiri masala will be good in making Chicken Tikka and Kashmiri influenced curries. 

Next I'll have to try to make a good Tandoori paste but there are so many variations on this so it may be tricky.

26
What exactly is a KatieHopkins?  We just had one sneak out here apparently, and it has received short shrift.  The question is, what will you guys do with it when it comes back?  Is there a secure repository for these things over there or do you humanely euthanise them?  You have to be very careful with biosecurity risks these days and we have past experience, rabbits, foxes and lantana to mention just a few.

https://www.news.com.au/entertainment/tv/reality-tv/home-affairs-minister-pleased-hopkins-will-be-booted/news-story/4baf8ed99a3bb9da9934ec6df58f6ab2

Apparently this one fancied itself enough to answer the door, while in quarantine, for food delivery, in the starkers. What do they eat?  Small boys maybe.  Some of those poor delivery guys would have been young Muslim men, so I guess they're now suffering pretty badly and praying a lot coming into Eid.  Does a KatieHopkins like Muslims so much that it gives them private peep shows?

Those stories about older women and the Pizza delivery guy used to sell heaps of Playboy magazines, but I never believed them, after I was told about them by my mates, because I never actually read any.

To be honest, I'd never even heard of a KatieHopkins before today. What exactly are they and where do they come from?  Are they like hedgehogs?  Do you have many of them?  Is it a problem wildlife control can deal with?  We have a mouse plague over here and it's pretty bad so I hope these things aren't going to breed out of control when this one gets back into it's native environment.   Hopefully the males are sterile.  :Clown: :Clown: :Clown:

We also have a recent case of a CaitlynJenner but I don't really know much about them either.  Funny that these things are something to do with Big Brothers.

27
Pictures of Your Curries / 3 Youtube influenced curries
« on: July 19, 2021, 12:33 AM »
Here are 3 curries I made last night using Chef Faz's Base Gravy, Chef Din's pre-cooked chicken and some basic service onions.

Butter Chicken (commercial paste used for this one  :sad: )
Balti Chicken (homemade Balti paste, homegrown capsicum and green chilli)
Kashmiri Chicken (homemade Basaar masala and homegrown Rajah red chilli)

I'm not a food blog photographer.

28
BIR Main Dishes Chat / No name BIR Chicken Curry
« on: July 07, 2021, 01:18 AM »
I'm not sure what you'd call this and I'm documenting it here for my own recording purposes, while it is fresh in my mind, but give it a try.  Dopiaza (double onion) Mild Madras (curry paste) Tikka, Balti (tomato and capsicum pieces) and whatever you call a dish with yogurt.  I call it a bloody good Chicken Curry.  Obviously you could adapt this to your own tastes with the possible additions of Green Chilli, extra chilli powder, some additional tomato paste, other spices, coriander etc etc.  I asked wifey if she wanted mushrooms in it and she said it would be a waste of mushrooms.
Huh??? 

No additional salt was added or needed.

This amount would serve 3 - 4 people or 2 very hungry ones, and you could probably just up the amount of chicken.

6 large pieces Chicken Tikka cut in half.  (Could use just normal BIR pre-cooked)
Base Gravy (of choice) 400 - 600 ml. (Chicken flavoured Faz Base used. That's Faz, not Taz, but use anything.)

Pre-fry:  (Gently fry till onion is just transparent and remove for later.)
1 TBSP oil
1 chopped onion
1/4 chopped green capsicum

Infuse 3 TBSP Oil with (Note: I didn't measure the oil so maybe only 2 TBSP)
1/2 tsp cumin seed
1 Tej Patta leaf
Cassia Bark  ( I used about 6 cm2.)
3 Green Cardamom pods  (You all know how to do that.)

Add 1 heaped TBSP Ginger & Garlic Paste  (It splatters and pops and fizzes all over the place. Do not burn. Lift from heat, blah blah blah)
Add 1 1/2 heaped TBSP Rik's Mild Madras Curry Paste.  (At this point you could use any paste of your choice or even just some Mixed Powder.)

Cook carefully loosening with a little water and small amount of Base Gravy.  (Do not burn but once loosened you are pretty safe to go for it.)

Add the pre-fried Onion and Capsicum along with a ladle of Base Gravy.

continue Base Gravy / Reductions.

Add Chicken Tikka and 1 tsp Kasoori Methi

More Base Gravy / reductions.

Add 1/2 a Tomato cut into chunks and a few slices of Red Capsicum.  This will be cooked to soft with tomato dissolving.

Remove whole Garam Masala spices if desired. (I did because I'm not a big fan of Cardamom bombs in your last mouthful.)

Once sauce is cooked down to desired consistency add 1/3 to 1/2 cup of whipped yogurt while stirring.  (You could skip this or use cream or even coconut.)

Add extra chopped 1/2 tomato and cook only slightly.

Done.  Garnish if you could be bothered or just eat it with rice, vegetables and a naan.  I used plain boiled Brown Basmati Rice and there were already roast vegetables on the table.

What ever Bon Appetite is in Indian !

29
Lets Talk Curry / BIR Youtube explosion.
« on: July 06, 2021, 12:11 AM »
I wonder if this recent phenomena has anything to do with the state of the industry due to lockdowns or if the chefs have just realised the cat's out of the bag and they are now happy to share their own dishes.  I was going to start another thread in the base gravy section for this guy as well and it may be worth it still.

Check this guy out.  He makes no secret or excuse for plugging his own brand of spices.  Chef Faz.
https://youtu.be/qCiAX8xfTBM
A 50 litre base gravy for 350 - 400 people.  He also does a small version for home and he has uploaded heaps of recipes.  I've just last night made a batch but I tired and went to bed so I have to finish today. I'm going to be very interested to see the effects of the garlic fried oil addition right at the end, which he does in both large and small preparations.

He's made an upload of a video BBC interview about Covid a few months back, which I'm about to watch.
https://youtu.be/7UL4vVgQzLk


30
Apart from the fact that this is not in English and he doesn't provide ingredient listing, I found this to be an interesting video on yet another BIR Restaurant Style Base Gravy.  This chef clearly missed the bit about Base Gravy being lightly spiced.  He includes a very healthy quantity of green chillis, some chilli powder, mixed powder and another spice powder I'll have to try to identify but the real surprise is in the amount of spices he strains out of the boiled pot of water.  I think it is coconut block goes in as well but not sure yet.

https://www.youtube.com/watch?v=_6EOcdkO_lg

I've watched his Mixed Powder and Balti Lamb Chops videos already as well.

Edit:  It is coconut cream (I think). I don't know what the spice powder is that he adds directly after the salt.  For the boiled Garam Masala I can hear these spices mentioned, Tej Patta, Dalchini, Elaichi and Panch Phoron. I think there are others that I can't hear or understand and it appears to have Cumin Seed (unless it is the fennel from the Panch Phoron but it looks a considerable amount).

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