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Messages - traveller

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141
Lets Talk Curry / Re: pleased with this one
« on: August 24, 2005, 04:59 PM »
Will do that this week..possibly tomorrow...mostly we cook yellow lentils (known as Toor, or Arhaar dal) but I have some recipes with the red lentil which most people may use in soups and the such.  They cook the quickest.

Payal

142
Lets Talk Curry / Re: To fry or not to fry...
« on: August 24, 2005, 04:58 PM »
We traditionally add the spices at the begining in the hot oil but not if there is going to be onion or garlic in the dish!  Those take so much time to fry up so the spices will burn.  If using any whole spices like cumin seed, cloves, cardomon, add them to the oil first.  Also, garam masala should not be added to the oil, it doesnt retain any flavor that way..it is always supposed to be added at the end of cooking a dish.  many dishes in cookbooks specify to sprinkle with garam masala after cooking.

Payal

143
Traditional Indian Recipes / Re: Butter Tomato Sauce
« on: August 24, 2005, 04:53 PM »
No prob!  But i will have to post the chicken tikka recipe tomorrow...this day has just disappeared on me...I am hoping someday someone tries this butter tomato sauce recipe....the taste is unbelievable!!  in restaurants, it is known as "makhani" so you will see paneer makhani, chicken makhani, and others like that.

144
Supplementary Recipes Chat / Re: A note on garlic/ginger paste
« on: August 24, 2005, 11:55 AM »
I recently bought the Sood's brand minced ginger in the bottle and it is horrible!!  I thought instead of getting ginger often, I would just use that but it has an awful flavor and smell!

Payal

145
Lets Talk Curry / Re: pleased with this one
« on: August 24, 2005, 11:48 AM »
I put up the butter tomato sauce one just now in authentic recipes..will add my chicken tikka masala recipe later today.  feel free to ask tons of questions about my recipe!

146
Traditional Indian Recipes / Butter Tomato Sauce
« on: August 24, 2005, 11:43 AM »
Here is the recipe as it appears in the Bombay Palace Cookbook!? My changes are in red but I wanted you all to have the original recipe.

2 pounds (1kg) tomatoes, pureed in blender (about 4 cups) - I use 1 box passata, 500g
1 6-ounce (180 gm) can tomato paste - this is referring to US paste (known as sauce here) - I use 2-3 TBLS of the tubed stuff
8 ounces (240m) butter - I use much less!? Few tablespoons and you may need to add more if it is too acidic still - unsalted butter please!
1 Tablespoon fenugreek powder - very very important - leaves will not give same flavor!!
DRY MASALA:
1 tablespoon paprika
1 teaspoon ground cardamom - very important as well
1 teaspoon red chili powder
1/2 teaspoon salt
generous grinding of pepper
1 teaspoon sugar

In a wok or heavy skillet over a medium-high flame, bhoona the pureed tomatoes, tomato paste, butter, dry masala, and sugar.? Bhoona over medium heat until thick enough to coat a spoon, about 5-7 minutes.
I first put the passata sauce in a pan and add the rest of the ingredients.? Do not cook anything in the butter!!!

NOTE: This is a basic sauce, parallel to a demi-glaze in western cooking.? It can be used as is, or to finish other dishes.? To finish a dish of poultry, meat, paneer, or vegetables, using Butter Tomato Sauce as a base:
makes 2 (could be even 4) servings

6 tablespoons butter tomato sauce (1/3 cup; 70 ml) - I use the entire portion from part 1
1/4 teaspoon ground cumin - roughly use 1 teaspoon
1/4 teaspoon paprika - roughly 1 teaspoon
generous grinding of pepper
1 fresh green chili, quartered and sliced into matchsticks
1 tablespoon garlic/ginger paste or (3 garlic cloves, mashed and 1 piecefresh ginger, size of walnut, minced) - i use this same amount? not more - be sure to grind it together - you dont want diced garlic that has bite when eaten
4 tablespoons heavy cream - use according to taste - color of sauce should be slighly pinkish
2 cups cooked ingredients such as: lamb cubes, tandoori chicken, paneer or vegetables - use according to preference

1. In a wok or heavy skillet, heat the butter tomato sauce over medium-high heat.? Add the spices, the garlic/ginger paste and the green chili. bhoona-ing so the sauce does not scorch.
2. Add the meat or vegetables and continute bhoona-ing, making sure the mixture does not stick.? Add 1/4 cup water if sauce becomes too thick.? Stir constantly.
3. Add the heavy cream and half the coriander ( I know coriander was not listed in the ingredient list!!? But fresh chopped coriander is what they are referring to), and keep stirring until sauce bubbles.? Garnish with the remaining coriander, and serve at once.

NOTE: If butter begins to separate out of sauce, add more cream; keep stirring until butter is thoroughly incorporated.

What I do is make the first part of the sauce with the box of passata sauce and then follow through to the second part with the entire pan of sauce.? we like lots of gravy and 6 tablespoons is much too less!!!? The masala amounts can be varied to suit personal taste.? I dont measure anything so I cannot give an accurate listing of amounts.? Just remember to add the ingredients into the sauce without cooking them in oil.? The garlic/ginger paste has to be added raw and it cooks in the sauce - thats the real flavor of the sauce.? Add the water as needed.....the sauce should be rather thick but not saucelike - should almost run if you put it onto a plate.? Hard to explain really.? Salt may be needed to taste.? I made thos few weeks ago but dont remember whether i put salt or not.? Any questions, feel free to ask - this is my first posting ever of a recipe online.

A recipe for the chicken tikka I use in?this sauce will follow under this topic I created a bit later today.

147
Lets Talk Curry / Re: pleased with this one
« on: August 24, 2005, 10:16 AM »
Ok.  Thanks.  I will write it as the recipe book says and then write my own method too as I dont use fresh tomato - never tried it that way :)  Always used tomato puree.

Payal

148
Lets Talk Curry / Re: pleased with this one
« on: August 24, 2005, 09:30 AM »
Where do I put the recipes?  The authentic section says no restaurant recipes.  Thanks.
When I wrote that the main taste comes from putting raw ginger in the sauce - I meant garlic.  I dont know why I wrote ginger.

149
Lets Talk Curry / Re: pleased with this one
« on: August 24, 2005, 09:08 AM »
yes, I can post it too although I dont really follow a standard recipe for that.  What I find most important is skewering the meat on sticks and cooking them in the oven.  Somehow keeps the boneless pieces more moist.

150
Curry Web Links / Re: Interesting Read
« on: August 24, 2005, 09:05 AM »
I find that I can cook rice perfectly on the medium sized gas ring ( I have a 7 burner stove with 4 sized rings - 1 is a wok ring and then there are 3 other sizes)  I use the medium ring and although I have never cooked on gas before coming here, it is easier since after the rice boils, I set the gas to the lowest setting on the medium ring and 7-9 minutes later, I have perfect fluffy rice!!  The time depends on how much rice I have.  On an electric stove, the heat can vary so much depending on the exact setting.
Another observation, I cooked rice in a corning dish on the stove 2 nights ago (it is special range-topper series) and it didnt work as well...had rice sticking all over even with plenty of oil - it was a biryani rice.  Last night I used my regular non-stick and cooked without any oil and had perfect rice.  I really think non-stick is much better for rice.

Payal

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