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Topics - livo

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31
Curry Base Chat / Rik's Base (w/ketchup)
« on: May 06, 2021, 12:20 AM »
I made a reduced quantity of Rik's Youtube Channel Base Gravy yesterday.  Scaled down 1:10 using 1.5 kg of onions.  It yielded just shy of 4 Litres so enough for about 10 serves, although it is quite thick so could be diluted out.  I used some to make MR's pre-cooked chicken.

The ingredients were scaled down to approximately 1/10 of those shown in the video.  I can post quantities used if anyone is interested.

Curry for dinner tonight.

Here's some Pictures.

32
Lets Talk Curry / When you can't see the forest.
« on: February 23, 2021, 10:25 AM »
It is amazing that the journey into Indian cooking can actually lead you astray. I've recently been looking into the main Indian gravies, one of which is Makhani (my favourite).  I recalled having very good success with a particular book and revisited today.  The vegetable curry I prepared this evening was superb. Mridula Baljekar Real Balti Cookbook. Not surpringly, the other gravy in her book is Kadhai, (or OTM).

I prepared a half quantity of her Balti Makhani gravy this afternoon, with plenty of Kasoori Methi and I added Cashew and Char Magaz paste since it is often included in this gravy.  I cooked a vegetable curry using  this sauce and Hugo's base gravy.  The best aroma and flavour I've experienced in a long time.

Next I'll do some Syed Tikka for a CTM.  Can't fail.

33
Pictures of Your Curries / Not instant Hugoboss Base Gravy
« on: February 18, 2021, 11:05 PM »
These are the first curries I made using the OTM and Veloute de Legume combination base gravy and they really turned out well.  Very nice curries indeed and I'm impressed.  Even though I didn't use the exact 2 pack ingredients for the Base Gravy, I think you could pretty safely take Hugo's word that this method is a good shortcut for anybody with access to the packet products.

I made 3 mild dishes as my family aren't chilli heads and one spicy one for myself. 2 kg of diced chicken pieces were pre-cooked following Syed's procedure and then 4 dishes made using about 550 g * 3 and 350 g *1.

Chicken Korma, Butter Chicken, Mango Chicken and Chicken Madras.

34
Lets Talk Curry / Ching's Secret
« on: December 14, 2020, 02:55 AM »
This probably could have gone in either the Curry or Asian section. 

I forget where I read about, or watched a video about, this but I recall it being touted as a popular range of products in India.  The item I read or watched was specifically about the Chilli Chicken.  I never expected to find it over here but on Saturday (while hunting down Kashmiri Chillis for seed) I stumbled upon these packet Masalas, so tonight I'm giving them both a try.  They are Fusion Desi-Chinese and if you want to read about it the info is on their website.

The Veg Manchurian Masala can also be prepared with Chicken Mince to make Chicken Manchurian.  I bought 2 packets of each and I've done a bit of google searching to find where I can buy these again as well as some, but not all of their product range, in the city.  I can possibly ask my local Indian Grocer if he can get these in if they turn out to be good.

https://www.chingssecret.com/recipes/fusion-recipes/chicken-chilli
https://www.chingssecret.com/recipes/chefs-favourite/veg-manchurian

35
Spices / Red Chilli Powder
« on: June 23, 2020, 12:27 AM »
What are we actually buying?  Curious as to your thoughts or experience and knowledge if you have it.

Background:  I was in the local Indian Grocery store recently asking about Yellow Chilli Powder, required for some masalas I'd looked at.  The guy behind the counter stared blankly at me then looked over at another bloke in the shop, obviously passing the question off to him.  It turns out he is a Chef.  He asked me why I wanted it and I told him.  He said I wont get in Australia and to "just use Paprika, Kashmiri Chilli Powder". I missed the opportunity to ask, but now I notice that Syed is seemingly using the terms Paprika, Red Chilli Powder interchangeably, although he did say to use one or the other or blend them to desired heat level.  The Chef on the other hand appeared to suggest that Paprika and Kashmiri Chilli Powder were the same thing, or at least interchangeable.

Firstly, the Kashmiri Chilli Powder I buy here, packaged as that, is not as vibrantly red as some of the images of the powder used in Kashmir, which nearly glows red. Maybe they export stale stock. The stuff I buy here does have a definite heat element and I'd say no different to some other powder I have which was bought as Mild Chilli Powder.  I also have some (rarely used) Hot Chilli Powder, as well as Sweet Paprika (no heat at all) and Hungarian Smoked Paprika (considerably darker in colour).  The Sweet Paprika, Kashmiri, Mild and Hot Chilli powders are indistinguishable in appearance.  Then you have a product, supposedly interchangeable with Kashmiri Chilli Powder, called Deghi/Degi/Deggi Mirch.  There are different descriptions of what this actually is.

I also have some whole chillis bought as Whole Kashmiri Chillis, but I'm not sure they really are.  According to some images and discussions I've seen, Kashmiri Chillis are quite short and conical in shape, where the ones I have appear to resemble Byadgi Chillis.  Other images show the Kashmiri to be longer and more like the ones I have, so I don't know what I have really.  Of course there is a lot of misinformation on the internet and people can pass nonsense off as fact if it's done well.

Some sites say that due to high demand for the true Kashmiri variety, incidentally claimed to not be actually grown in Kashmir, they are often substituted with other varieties.  Unfortunately, I have been unable to establish actual botanical names for the different forms and have no real way of telling one from the other. Judging from the heat element and lack of vibrant colour, I question if I'm buying the real Kashmiri Chilli in either the powdered or whole state.

I've done a bit of reading on the subject and studied images and I have no idea what it is that I'm actually buying or using.  I have purchased a few packets of seeds to grow this year. I have some Rajah, Kashmiri Mirch, Red and Green Cayenne, Green Jalapeno and one called Red Australian. It is the first 2 I'm most interested in seeing.  Is the Kashmiri Mirch going to be the same as true Kashmiri Mirch?

36
Lets Talk Curry / Authentic Kashmiri Rogan Josh
« on: June 18, 2020, 02:13 AM »
This is a post about a Traditional Curry.

Following the posted link to Mrs Singh's naan the other day led me to find her online recipe for Rogan Josh. I was disappointed to find that it uses her own commercial blend of Rogan Josh Spice.  I have had some very nice Rogan Josh dishes before and some very ordinary ones (using packet masala).  I have tried the 2 pan method and once contacted an author to ask if there was a mistake as the dish in her book was very plain. She sent me an improved / updated version which was much better.

I've long been interested in Rogan Josh so this morning I decided to research the dish and found some very interesting "facts".  Some links follow that show great promise of creating authentic Kashmiri Rogan Josh and that is my goal for today, and another day in the near future since there are 2 versions.  One standout thing was a reference to the "awful fake versions served in restaurants", and others being that Kashmiri Rogan Josh does not contain any tomatoes and that it "is not a burn your tongue off dish".  So often the dish that is being sold as Rogan Josh in restaurants probably isn't.  I wont list all of the points but it's there to read if you wish.

Today I am trying the Muslim Waza's version from this site, http://www.taradeshpande.in/rogan-josh-ghulam-wazas-kashmiri-mutton-curry/ as closely as possible with ingredient substitutes for regional availability. 

At some point I will try the Hindu (Pandit) version as well. It contains no garlic or onion and uses yogurt among other differences, one of which is the tempering of spices in oil which the Waza version does not include. A recipe for the Hindu version isn't provided on that site but this one looks to be close to what I'm looking for.  http://maunikagowardhan.co.uk/cook-in-a-curry/lamb-rogan-josh/  It doesn't really temper the spices so I'll look into this a bit further.  Everything else appears to fit.

PS.  Mrs Singh's Rogan Josh Spice Blend has some pretty encouraging reviews.  Not really available to me.  Does her book recipe also use the blend or are individual spices listed?  I've found a few different homemade RJ spice blends so maybe something for the future.

37
Talk About Anything Other Than Curry / Trivia (spoiler
« on: June 16, 2020, 12:24 PM »
With 2 eggs and 36 floors an optimal start could be at floor 8, requiring possibly up to, but not more than 8 drops, saving 10 from the first considered 18. But why is having 3 dozen eggs wrong? Or even just one dozen. Surely more eggs is better.

38
Talk About Anything Other Than Curry / Trivia
« on: June 15, 2020, 11:55 AM »
An empty one.

39
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / The Bengali Cook
« on: June 06, 2020, 11:55 PM »
Another new youtube BIR chef giving up trade secrets here. He answers your tomato question Phil.  Although it is a different approach to Syed.

https://www.youtube.com/watch?v=rieHCQhg7Vk

Interesting thing about this guy is when he uses mixed curry powder, that is exactly what he uses. Curry Powder. Rajah brand is his preferred.

PS; And another interesting take on Base Gravy.


40
Lets Talk Curry / Syed's Korma
« on: May 31, 2020, 12:29 AM »
Moved here to unclutter Paratha Thread.
Quote from: Secret Santa on May 30, 2020, 11:13 PM

Come on livo you of all people here must have seen it before? The paste is the Australian nut paste, right? Nothing new here. And boiled chicken ... what?

I'm beginning to wonder why Noble Ox is bigging this up so much as there's nothing new that I've seen in these videos (again, haven't watched every one of them yet). If anything this is low-end takeaway style.

Secret Santa, I've made Masala Mark's Aussie IR 3 pastes before, a few times.  Syed's Korma paste is quite different. It may be similar to one of the Indian hotel style white mother gravies I've seen in my research recently.  I'll have to check. I do think it's going to be something I'll try. 

Some of what I've seen so far is new to me and I feel the least we can do is give these new recipes and videos a chance and the new member a welcome.

I've used boiled / poached chicken before, usually in a very diluted base gravy or a bit of Knorr Chicken booster. Mild dishes don't require fully spiced pre-cooked chicken.

Edit: Korma base already cooked, pre-cooked chicken done and lamb in the pot cooking slowly.  Chicken Korma and Balti Lamb Korma for dinner. Possibly a saag paneer as well if I have time to open the tin of spinach.  I'm also going to give Syed's rice a go tonight for a change.

I've just made a fresh batch of homemade Garam Masala so I'll be giving his mixed curry powder a try tomorrow.  I look forward to dry frying some spice powders.  Never done that before.

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