Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: h4ppy-chris on March 26, 2013, 08:46 PM
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This is to show you the quality of the videos that will be in the E-book.
http://www.youtube.com/watch?v=Uc8CcJqNYfc (http://www.youtube.com/watch?v=Uc8CcJqNYfc)
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If I was having that one, I'd definitely enjoy it. :P
There's a lot of heat under that pan, nice flaming too. ;)
Cheers, Frank.
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Hi Chris!
Looks interesting (:
Always believed that methi should be added at the end, because it tends to become bitter if it gets cooked too long. But don't know for sure.
edit: Wouldn't make any sense. Forgot that they use the fresh ones like spinach, too. So the taste should remain fine, I think.
The "burning pan-moves" do look pretty fancy ;P Never really understood how that works in detail. Is that really just as easy as it looks, some pan-shaking above open fire? (:
Greetings!
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very good video. Thanks
my mate used to love a mince madras. Never seen mince mixed with chicken though.
Spiced oil makes a guest appearance too..... (shhh...don't mention the spiced oil)
Water from a yellow container....how do we know it's only water???
As far as we know the "secret" ingredient could be in the yellow tub under the guise of water :)
Looking forward to the book
Cheers
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Hi Chris!
Looks interesting (:
Always believed that methi should be added at the end, because it tends to become bitter if it gets cooked too long. But don't know for sure.
edit: Wouldn't make any sense. Forgot that they use the fresh ones like spinach, too. So the taste should remain fine, I think.
The "burning pan-moves" do look pretty fancy ;P Never really understood how that works in detail. Is that really just as easy as it looks, some pan-shaking above open fire? (:
Greetings!
In short yes it is easy, it all is when you know how. Hold on and you soon will.
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very good video. Thanks
my mate used to love a mince madras. Never seen mince mixed with chicken though.
Spiced oil makes a guest appearance too..... (shhh...don't mention the spiced oil)
Water from a yellow container....how do we know it's only water???
As far as we know the "secret" ingredient could be in the yellow tub under the guise of water :)
Looking forward to the book
Cheers
LOL sorry i did find that funny "Water from a yellow container....how do we know it's only water???
As far as we know the "secret" ingredient could be in the yellow tub under the guise of water :)"
In the video he says "The base was too thick and added water" IT WAS JUST WATER trust me.
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any time frame on the book yet Chris?
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I'd be willing to bet money that if you left the bay leaf out it wouldn't taste any different. I think some chefs do things because that's the way they were taught - there isn't much thought put into the process. That's not specific to this particular dish of course.
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Thanks for posting Chris, really looking forward to the e-Book.
P.S got any spare Eastern Star curry powder...i'm nearly out ?
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any time frame on the book yet Chris?
Sorry no, i want it as right as it can be before i let it go.
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To be honest Chris if that recipe and the techniques shown are representative of the new book's methods then you won't be showing us anything new. The making of that curry was absolutely standard.
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I'd be willing to bet money that if you left the bay leaf out it wouldn't taste any different. I think some chefs do things because that's the way they were taught - there isn't much thought put into the process. That's not specific to this particular dish of course.
This is how whole Garam Masala is treated. Its fried at the beginning of the dish. Its basic Indian cookery methods. Casia and Tej Patta are part of the make up of GM.
He's adding a cinnamon flavour to the dish which i really like. Gives it that Sharwarma flavour. :)
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I'd be willing to bet money that if you left the bay leaf out it wouldn't taste any different. I think some chefs do things because that's the way they were taught - there isn't much thought put into the process. That's not specific to this particular dish of course.
SS Sam Is the chef and he uses Bay leaf, if you don't want to that your call.
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Thanks for posting Chris, really looking forward to the e-Book.
P.S got any spare Eastern Star curry powder...i'm nearly out ?
Thanks, PM me for Eastern Star curry powder.
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Just for your info Chris, I know this dish under the name Chicken Nababbi. Video quality is very good Chris , but I get really frustrated when the pan is taken off camera whilst something is added, I feel i'm not getting all the answers so to speak. Just a thought. ;)
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To be honest Chris if that recipe and the techniques shown are representative of the new book's methods then you won't be showing us anything new. The making of that curry was absolutely standard.
No problem SS, did you really think i was going to give you BIR in this vid?
The video is to show how to make a Shahee Mossala, NOT how to make the base that's used or anything
else!
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Just for your info Chris, I know this dish under the name Chicken Nababbi. Video quality is very good Chris , but I get really frustrated when the pan is taken off camera whilst something is added, I feel i'm not getting all the answers so to speak. Just a thought. ;)
Two cameras and edited would be great. 8)
Easily done these days with the quality of camera/video phones.
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Just for your info Chris, I know this dish under the name Chicken Nababbi. Video quality is very good Chris , but I get really frustrated when the pan is taken off camera whilst something is added, I feel i'm not getting all the answers so to speak. Just a thought. ;)
Thanks Axe, i know what you mean, it is only moved to add pre-cooked things. That will be all in the book.
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a very nicely shot vid ty chris mate , looking forward to your Ebook mate ( ivan) :)
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a very nicely shot vid ty chris mate , looking forward to your Ebook mate ( ivan) :)
Thanks Ivan.
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Good video. New dish for me :) Await the book's release.
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I may be a bit simple :-\
But I always enjoy a vid of a chef cooking a curry well done Chris
PS Hurry up with the book I'm hungry ;)