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41
Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on February 18, 2024, 11:30 AM »



Had a new smart meter fitted a couple of weeks back and had to clear out under the stairs for access.  Found this dish warmer in there still in its box.  It looked pretty naff; rubber wood, or something.  So I painted it (Cuprinol Urban Slate).  Now has a more contemporary appearance, which contrasts nicely with the oiled slate trivet.  I have a couple of small old black iron dishes too, so these should complete the look.  I think this colour is still in fashion as the exterior of several pubs hereabouts are resplendent in it.   BBQ season soon and looking forward to keeping the tikka/chops starters warm whilst arranging the main and paratha, etc. Everything together on the table.  Proper.  I must polish the 18/8 stainless cutlery.  Roll on the Summer!  I need to get out more.

Rob 
42
Pictures of Your Curries / Re: Starters and a combo curry dish
« Last post by mickdabass on February 16, 2024, 08:25 AM »
At 8:30 in the morning...this is torture. Today my diet plans are destined for the bin! That food looks lush!
43
Pictures of Your Curries / Starters and a combo curry dish
« Last post by Kashmiri Bob on February 14, 2024, 01:25 PM »
Back on the road.  Some balti dishes soon.  I have been making space in the freezer :)  Anyway:


Kashmiri lamb chops (Mumtaz)





Abdul's of Manchester (Rusholme) Shami kebabs





Combo dish.  Kashmiri lamb on-the-bone (left).  Black pepper beef (right).  Tasting menu item.





Ready-made onion paratha (Taj, frozen)





More Kashmiri lamb chops (Mumtaz)





MDB MKI base (ready for blending)





Rob
44
Lets Talk Curry / Something I never previously knew ...
« Last post by Peripatetic Phil on February 13, 2024, 06:44 PM »
Quote
In modern Indian cookery, "curry" refers to spice blends with turmeric as their key ingredient; spice blends without turmeric are called masala.

Source:  https://www.etymonline.com/word/curry#etymonline_v_491
--
** Phil.
45
Traditional Indian Recipes / Re: Irani Berry Biryani
« Last post by mickdabass on January 31, 2024, 08:30 AM »
Hope youre well on the road to recovery now T63

Best Regards

Mick
46
Traditional Indian Recipes / Re: Irani Berry Biryani
« Last post by Kashmiri Bob on January 30, 2024, 10:57 AM »
Glad to hear you are back home T63.  I wish you are speedy recovery.

Rob
47
Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on January 30, 2024, 10:49 AM »






Trialling these out.  So far made some lamb chops and a curry with the Mumtaz basaar.  The chops are mighty fine.  Having some of the curry this evening.  Not a particularly hot mix, which is not a bad thing.  Guess this fits with the restaurant branding.  Looking forward to trying the other one.  Interestingly, both of these include mustard oil.  Had similar many years ago from a local Pakistani store.  They had quite a selection.  Not now, they just sell the King of Spice basaar; a dry variety.  Since then I have seen the "oily" basaars described as having a texture like "damp sand".  I like this.

So, it's (still) Mick's MKI balti taking centre stage for me, but the occasional karahi will be nice too.  And lots of lamb chops. Lots.

Rob
48
Traditional Indian Recipes / Re: Irani Berry Biryani
« Last post by Peripatetic Phil on January 29, 2024, 08:27 PM »
My Crohn’s disease crept up on me and bit me in the arse.

Very sorry to hear that, T63 — I had a good friend who suffered from Crohn's disease, so I know (at 2nd hand) just how debilitating it can be.
--
** Phil.
49
Traditional Indian Recipes / Re: Irani Berry Biryani
« Last post by tempest63 on January 29, 2024, 07:34 PM »
Like the sound of this one too  I made a pillau with barberries along these lines a while back.  Having ongoing trouble copying/posting links, but if you search (the forum) for "polow" this should bring it up.  Looks like I heated up the barberries in melted butter.  Heaven knows where I got the recipe from, although chewytikka posted a reply with a link.

Look forward to hearing about your results with the authentic recipes.  Only thing that would put me off is all those slices of bread and eggs in the kebab mix.  I have never really got anywhere with Persian style kebabs.  There is a chap on youtube (Henrys HowTos) who does loads of them.  Tried a couple many years ago but the spicing wasn't really for me.  Anyway, enjoy your cooking; the barberries are lush.

Rob

Thanks KB.
I’ve just returned from a short stay in hospital so won’t be trying anything too adventurous until I recover.


My Crohn’s disease crept up on me and bit me in the arse.

T63
50
Traditional Indian Recipes / Re: Irani Berry Biryani
« Last post by Kashmiri Bob on January 29, 2024, 11:18 AM »
Like the sound of this one too  I made a pillau with barberries along these lines a while back.  Having ongoing trouble copying/posting links, but if you search (the forum) for "polow" this should bring it up.  Looks like I heated up the barberries in melted butter.  Heaven knows where I got the recipe from, although chewytikka posted a reply with a link.

Look forward to hearing about your results with the authentic recipes.  Only thing that would put me off is all those slices of bread and eggs in the kebab mix.  I have never really got anywhere with Persian style kebabs.  There is a chap on youtube (Henrys HowTos) who does loads of them.  Tried a couple many years ago but the spicing wasn't really for me.  Anyway, enjoy your cooking; the barberries are lush.

Rob
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