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Messages - livo

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Curry Videos / Re: Easy parathas
« on: May 30, 2020, 11:46 PM »
Answered Secret Santa's question in Korma Thread.

Curry Videos / Re: Easy parathas
« on: May 30, 2020, 08:26 PM »
My thoughts as well George. It looks promising to me.

Hello Syed. I've already watched your Korma and curry powder videos. In line with other comments, I was surprised by your cooking of the powders. Normally when making Masala the whole spices are roasted but powders are added cold during blending. You had those powders smoking. Very interesting.

I was speaking to a chef out here recently, briefly, and he confused me by referring to Chilli powder as Paprika. Can you explain which you use? Is it sweet Paprika, Kashmiri Chilli powder, deggi mirch, red chilli powder or hot chilli powder?

I look forward to trying your dishes.

Ps. I see you've already attracted the attention of a few well known names,  Martin and Alex.  High praise on your base gravy.

Lets Talk Curry / Re: Recipes just like the restaurant
« on: May 30, 2020, 08:13 PM »
Mmm. Fetid juices.  :umy:

Curry Videos / Re: Easy parathas
« on: May 30, 2020, 12:05 PM »
I'm in.

Lets Talk Curry / Re: Recipes just like the restaurant
« on: May 30, 2020, 12:24 AM »
The thing about Korma / Quorma / Kurma is that it is not a single dish, but more a group of dishes or style of dish. I must have cooked at least 20 different korma dishes over the last few years, all of which were "A Korma".  There is also a misconception that a Korma is not spicy.  Some I've tried are loaded with green chillis, have plenty of spice and are far from being sweet.  The korma I'm after is full of flavour from carefully blended spices, rich and thick, creamy and with the body and texture provided by nuts ground to a paste.

This of course appears to be completely different to a BIR Korma. I recently tried one of those.

I have, on several occasions now, come across mention of an ingredient which until recently I could never find.  It showed up again in some of the Hotel style gravies. I was able to find some this week so I intend on giving it a try very soon.  The ingredient is magaj / magaz / melon seed.  I will be interested to see what it adds to a dish if anything at all.

Lets Talk Curry / Re: Recipes just like the restaurant
« on: May 29, 2020, 02:10 AM »
Hi Jakebodle. Hope you enjoy the forum and get as much from it as I have.

You are far from the first person to express the view that something is missing.  If you read back to some of the earliest posts, and all the way through to your own, you will find that the "Secret" and the "missing 5%" is nothing new. The fact that you've done everything you already have and still feel the way you do is not surprising.  I still feel that way most of the time.

There have been a few members here over the years with actual BIR industry experience and they've shared a lot of great information. There are some fantastic curry recipes here and in other places both written and in video.  The is still no doubt in my mind that sometimes the curry you buy is just better than the one you make.

Secret ingredient, old spiced oil, singeing, tarka, banjara / bunjara paste, aluminium pans, high heat, etc etc.  Nearly everybody has tried it all and occasionally lucks into a great dish, then if they're like me, usually can't remember exactly what they did.  It must be pretty widely accepted by now that there is no secret and no single element will magically reproduce the dish you get at your favourite local.  This comes from experience and knowledge in the industry and the mastery of spices, ingredients and techniques.  You can still cook a good curry though.

I'm told the curries out here aren't anywhere near as good as proper BIR, but I think they're sometimes better than the dishes I've prepared using exact BIR methods.  Even BIR is not one thing.  Curry from different regions will be different just as different chefs will have different dishes.  Unless you can get someone to actually show you exactly what they do from start to finish in the preparation of your required dish it will be very difficult to get close.  Even then you may not get it exactly right every time.  There is something missing and I don't know the answer.  There are too many people saying it for there to be nothing in it.  Of course there are some who say that they have cracked it.  Without trying one of their dishes you'll never know.

CTM should be relatively easy to get an acceptable dish. I've always managed to produce tasty and reliably presentable dishes. Korma on the other hand, is a tricky one and you will find a great diversity in what different people expect of a Korma.  Then of course there are some people who refuse to entertain the notion that a Korma is worth cooking at all.

Good luck with it and remember to let us all know when you've found the answer.

British Indian Restaurant Recipe Requests / Re: Chicken Jaipuri
« on: May 23, 2020, 09:32 PM »
Try the search of the site. I just did and it returned a couple of hits.  Recipes Panpot's Ashoka and Loveitspicy come up and theres a link to a video by bigboaby1 for garlic chilli chicken jaipuri on youtube, so there's 3 to get you started.
Secret Santa's Glasgow Jaipuri would make 4 and pretty good starting point.

Note: bigboaby1, aka Alex Wilkie is/was involved with "The Glasgow Indian Takeaway Recipe Book" along with martinwhynot.

Not sure about a Miele, but a Samsung, LG or Simpson up to about the 8 kg model is not a problem. Not much weight in these. You'd be surprised what a single person can get onto the back of a Holden ute when it's really necessary.  Old age and treachery, as they say, will defeat youth and enthusiasm.  I wish I had both.

The old 100 pounder Phil. You can move them around pretty easily. Tip it on edge and roll to wherever you want it. I wouldn't recommend trying to lift it but they're not hard to roll around.

Mind you, I'm a bit silly and have been known to carry refrigerators.

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