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Messages - Fat Les (Banned for removing own posts!)

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21
Supplementary Recipes Chat / Re: basaar mix
« on: June 19, 2006, 03:11 AM »
Hi Bart09,

This link might help you......http://www.curry-recipes.co.uk/curry/index.php/topic,698.0.html

According to Pete (for the basaar mix he uses):-

"The ingredients are:-
paprika,turmeric,coriander,garlic,cloves,fenugreek,mustard,ginger,chilli,black cardamom,curry leaf,fennel,cummin,black pepper,ground cinnamon,edible oil"

Hope this helps  :)

PS:  There's loads of other stuff mentioning it, if you have the time to do a search and trawl through the results.

22
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Healthy Curry Base
« on: June 15, 2006, 03:40 AM »
As I recently commented in another thread........

......"having read quite a few of the threads on this site, I?m not at all sure that we are all looking for something similar in our perfect dish   (and there?s nothing at all wrong with that...we're all different after all).  It seems to me that many people are looking for???

??an oil free, fat free, sugar free, salt free, MSG free, artificial colouring free, artificial ingredient free, cholesterol free curry (?..no doubt cooked on a turbo charged halogen hob!   )?..that tastes just like the British Indian Restaurant curries of yesteryear!!!!? ;)....and then wonder why it?s missing that ?certain restaurant taste?!!   :-\:o

Personally, I think what people are seeking, in the above, is the curry of the future (or maybe even the present?)...which is absolutely fine, whereas what I?m after is definitely after is the curry of the past!   

As you rightly indicate (and as one famous BIR restaurateur once remarked  ), ?one man?s meat is another man?s poison!?

Happy cooking!   (I'm now off to rest my weary heart! )"

 :P

23
Lets Talk Curry / Re: what is your favourite spice to use?
« on: June 13, 2006, 03:01 PM »
I like this question! :)

If I had to pick my three favourite spices (other than the obvious main ingredients), I would pick:

  • garlic (fresh, powdered and bottled)
  • fenugreek (particulalry dry leaves) for the savoury flavour and aroma they impart
  • coriander (freash leaves added at the end of cooking)

I think all three ingredients add significant flavour and aroma to a curry that are absoultely indispensible in an authentic BIR curry!  8)

Of course, also cardamom seeds, star anise....... :-\  ;)

24
Cooking Equipment / Re: Domestic Tandoor
« on: June 13, 2006, 02:45 PM »
PPS:  I see Mark J has a picture of his tava here (so to speak!  :P)  :o

.......http://www.curry-recipes.co.uk/curry/index.php/topic,700.0.html


......his is a little bigger than mine!  :'(  :P  ;)


.....actually, Mark J's is bl**dy HUGE compared to mine!  :o  (nice one Mark J!  : ;D)

25
Cooking Equipment / Re: Domestic Tandoor
« on: June 13, 2006, 12:09 PM »
PS:  It's also very noticeable how "authentic" the little burnt bits on the naan taste (provided you haven't crucified them, that is!  :P)

....and, I reckon this is the very same effect (i.e. "smokiness") that a curry picks up when using a well seasoned wok/kararhi (.......as all Indian restaurants do).  8)

26
Cooking Equipment / Re: Domestic Tandoor
« on: June 13, 2006, 11:58 AM »
Quote from: Panpot on June 13, 2006, 11:37 AM
Thanks guys,

Firgive me but what is the tava method and where do I find out how to do it

Cheers

Panpot

Hi Panpot,

A "Tava" is similar to a very flat frying pan.  You should be able to find one in an Asian store.  I often use one to cook naans.  Arguably, the benefit of the tava is that it simulates the wall of the tandoor oven (i.e. the bit of the oven that the naan is stuck to). 

To cook a naan using a tava, you whack the tava onto the gas burner and heat it for several minutes until it's very, very, hot.  You then whack the naan bread onto it and cook it, for a minute or so, until brown spots form on the underside of the naan.  You can either flip the naan over and finish it off on the tava, or dabble ghee over it and place it under a very hot grill for another minute or so (again, until brown blisters form).  Arguably, the grill simulates the centre of the oven.

Alternatively, stick with a very hot grill for both sides of the naan.  This works perfectly fine provided you have a good naan dough.  Just ensure that the grill is very, very hot.....and watch the naan cook very closely!  :P

Hope this helps!  :-\

27
Pictures of Your Curries / Re: The Full Bhoona
« on: June 11, 2006, 03:17 PM »
This looks really good Blade!  :)

Thanks for taking the effort to post your photos!  :)

28
Pictures of Your Curries / Re: My Lamb Bhoona On The Bone.
« on: June 11, 2006, 03:15 PM »
Looks great Layne!  :D  Thanks for sharing your photos!

29
Pictures of Your Curries / Re: Latest Curry's
« on: June 11, 2006, 03:13 PM »
Hi Curry King,

These pictures (and the curries themselves) look fantastic!  8)

I wish more people would post photos of their curries......a picture paints a thousand words!.....the next best thing to smelling and eating them!

30
Pictures of Your Curries / Re: Balti from Terry's base
« on: June 11, 2006, 03:03 PM »
Nice photos ExtraHotChilli,

I've also tried Ifindforu's curry base and found that it produces great curries!  :)

Keep up the cooking and photos!  8)

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