Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: jb on February 06, 2014, 04:22 PM
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Seems like the second book has a release date.I'll probably buy it,you never know it might spur Chris on to release his one!!
http://www.youtube.com/watch?v=JhgoS0LUwhs&feature=youtu.be (http://www.youtube.com/watch?v=JhgoS0LUwhs&feature=youtu.be)
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This is the e-mail I received from Julian at 4pm today
The wait is almost over!
Firstly thanks to everyone who has expressed an interest in my New e-book:-
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I hope this does spur Chris on to release his book now: and has some random girl in the background in his promotional video - pretty amateurish.
Anyway, it would appear that the secret to that takeaway curry taste is..................................
KETCHUP.
Come on Chris, you can beat that :)
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so the secret all along is ketchup ::)
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ketchup :P
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Looks very nice indeed. Authentic Rusholme appearance. Reckon I'll make that tonight. I do believe one of our eminent forum members has been experimenting recently with tomato ketchup, in vindaloo. The book's an auto-purchase for me. Bring it on.
Rob :)
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Wonder if the H4ppy Naan will be in there!!!!!
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Ketchup is OLD HAT
been using it for 9 years in various dishes
best, Rich
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Wonder if the H4ppy Naan will be in there!!!!!
;D ;D ;D
As for the ketchup, in certain dishes it works very well, in others adds a little something but in some is quite out of place. Definitely BIR condiment though, judging from the pallet of the stuff in my local indian restaurant wholesalers; case of 2 X 5 ltrs and was going like hotcakes :o :o
Thanks for the heads up jb. I will no doubt add it to my library ::)
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I just want one recipe:-
how to make a perfect madras
or tell me why it's not possible
I don't care about all the other fancy stuff
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I just want one recipe:-
how to make a perfect madras
or tell me why it's not possible
I don't care about all the other fancy stuff
Pretty much my view (although the perfect bhuna would be a nice addition).
** Phil.
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I noticed that as soon as Julian announced his book to be released on 28th Feb, it spurred Chris on to release 3 new videos almost immediately. Rogan josh, lamb naga and lamb nawabi
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Proof is in the tasting.
I have made the vindaloo to spec albeit using chicken and it was fabulous.
A lesson here for me in getting back to basics and this is certainly basic.
I think you can go overboard trying new additions and tweaks etc to the point that the basic flavours get very muddled.
If you haven't tried this then do so. Don't be put off by the suggestion that this is very hot. You can adjust the heat to taste.
Looking forward to the new ebook too even at
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CBM's second book "with help from Adey" is priced keenly at only
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i have had a meal there , the wife and my self had a very good meal great staff and the man him self is a very welcoming and knowledgeable chef , the place its self is small so if your thinking of going when your in Boston book 1st ( Ivan )
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Cheers Chef will do!
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I've just ordered a copy of this,however it appears the download link to get the book doesn't work(at least on my computer it won't),anyone else had any problems with it??
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I've just ordered a copy of this,however it appears the download link to get the book doesn't work(at least on my computer it won't),anyone else had any problems with it??
Ordered this and received the pdf by return. No problems.
Would add though that I looked yesterday on receipt of email and safari was having problems with the link on my iPad. Maybe that is because the release date is officially today, I don't know.
Also now have CBM's part 2 and having had time to look through it would recommend it. Much less waffle than Julian's ;) but some may enjoy the other issues covered by him.
I appreciate that
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I'm hovering over the buy button but holding myself back.
Against
1. I have loads of recipes from ebooks and this site already
2. A bit expensive if it just adds some slightly different adjustments from the standard BIR curries
For
1. Loads of new videos linked through the ebook
2. New Base to try
Not sure there is much else
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Buy it
Then let us know if we should ;)
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I did, and if I'm honest on first reading it feels a bit like he's "phoned it in", the passion is lacking from this second endeavour and smacks of cashing in - the sale of Curry2Go is documented and for understandable reasons says his heart wasn't in it, a bit like this book. I'm sure there may be a few nuggets of wisdom in there but overall I'm a little disappointed - 27 videos and 130 pages, with some repetition and a little too much enthusing about the "good old days" of "The Manchester Curry Mile"... recipes are bountiful, if derivative - by his own admission adding this ingredient to that curry makes it a new curry, cue a full page with a "new" curry recipe, instead of saving space and just saying "the simple addition of x at stage y will turn this curry into z" After re-igniting my passion of curry cookery through his original videos and book maybe I'm being a bit too critical but I do feel a little cheated that IMO the sequel doesn't live up to the high standards set by the first, not that I could do any better!
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There's one or two good looking recipes on there. I like the sound of the 'Original' base gravy which is basically stripped down to its bare bones. I have often thought of doing something similar myself. I think you can over egg the pudding so to speak so it is refreshing to see recipes that are simplified. On the other hand his Man v Curry recipe looks way over the top. I don't think anybody in their right mind would attempt to make this let alone eat it! I can't say I have ever had a bad curry using Julian's recipes and his Ebook 1 madras is very agreeable. Did you know he has also got an Indian homestyle Ebook out as well?
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I did, and if I'm honest on first reading it feels a bit like he's "phoned it in", the passion is lacking from this second endeavour and smacks of cashing in - the sale of Curry2Go is documented and for understandable reasons says his heart wasn't in it, a bit like this book. I'm sure there may be a few nuggets of wisdom in there but overall I'm a little disappointed - 27 videos and 130 pages, with some repetition and a little too much enthusing about the "good old days" of "The Manchester Curry Mile"... recipes are bountiful, if derivative - by his own admission adding this ingredient to that curry makes it a new curry, cue a full page with a "new" curry recipe, instead of saving space and just saying "the simple addition of x at stage y will turn this curry into z" After re-igniting my passion of curry cookery through his original videos and book maybe I'm being a bit too critical but I do feel a little cheated that IMO the sequel doesn't live up to the high standards set by the first, not that I could do any better!
Good post sp, enough's enough imo, these ebooks are coming thick and fast now, some really good , most old hat. Would like to see the popular restaurants recipes in ebooks, but why would they want to do a thing like that
Cheers
ELW
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I can't find the chapter on "starters and sides" referred to on p 90?
Rob :)
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available now peeps :)
https://www.youtube.com/watch?v=LYCatgN3Vqk (https://www.youtube.com/watch?v=LYCatgN3Vqk)
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available now peeps :)
https://www.youtube.com/watch?v=LYCatgN3Vqk (https://www.youtube.com/watch?v=LYCatgN3Vqk)
Welcome Adey! Some big admirers of your work on here. Very good book. Do you know where the starters and side chapter is by any chance?
Rob :)
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Hi Rob :)
i wasn't aware there was one! i'll look into it mate, as i wasnt involved with the final edit, sorry. Thanks for the compliments. I have read few negatives, but that does not put me off. i am here to assist and help people any way i can in their own curry cooking journey :)
all the best, A
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Cheers Adey. Bet it'll be that rascal Julian messing up his download version numbers. I can't seem to find the Curried Away mix powder recipe either ;). I'll be needing that. Seriously though, great to have another chef on here again. Definitely what the forum needs. All most have them have been doing lately is making naan breads :D. Very good naans, but a distinct lack of curries to go with them.
Rob :)
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Could Rob & Adey be the first CRO wedding? :P
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Welcome Adey
Curious Geordie here :D
Watching your vids, I don
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Chewy stop being a dick on this forum please, always so negative
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Nothing negative in my Welcome or question Gazman, be quiet and mind yours bud. ::)
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Nothing negative in my Welcome or question
I disagree which is why I deleted the most offensive elements. Your 'welcome' was no way to speak to a new member in my opinion, and gazman's too, by the look of it.
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Interesting slant on moderation there George. Are you sure you got the right post?
Rob :)
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Hi Rob, Soooooo bitchy on here isn't it? lol. It doesn't phase me people i will just ignore childish comments and concentrate on those who appreciate my input :-X
Just to clear something up! Curried Away is in the process of moving to our new premises which incorporates a 60 seater restaurant, which is why some of the filming was done at one of my other premises ;D
ok so, The mix powder I personally always use and the one that is used in my videos and at Curried Away is as follows:
Haldi / ( Turmeric) 1 1/2 parts
Jeera / ( Cumin ) 1 part
Dhania / Coriander 1 part
Paprika 1/2 part
Mild madras curry powder ( Rajah or East End ) 1 1/2 parts
Fresh ground garam masala 1/8 part
As for Julians videos, when filming at curried away or with me we used the above which gave great results, although i believe Julian personally favours the Bassar type when cooking at curry2go. Why not try both and see which of these you prefer or of course you can try your own mix :)
Feel free to drop me a line anytime:
adeypayne@live.com
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Welcome to the forum, Adey. Having seen you in some of Julian's videos in the past, I have often wondered how you and he got started in the BIR business, as it's still fairly unusual to find BIRs that are not owned and staffed exclusively by sub-continent expatriates (it is only in the last month that I have encountered English waiters in a BIR, or in this case, in two BIRs in Tenterden). Can you tell us anything about you came to find yourselves in this business ?
** Phil.
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Cheers for that Adey. Keep meaning to revisit Julian's bassar mix as well. Good stuff. I'll also be putting your seasoned oil recipe through its paces later today. Like the sound of it. Don't forget to remind Julian about the starters and sides. Definitely need more starters. Two e-books and all we've had so far is a sheek kebab, onion bhaji, and a bloomin' mushroom pakora. ;)
Rob :)
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Hi Phil, Long story mate but this should help a little :)
https://www.youtube.com/watch?v=c7ECknztiVk (https://www.youtube.com/watch?v=c7ECknztiVk)
Any further questions just shoot :)
Rob, fire me a list of things you want and when i get time i'll drop a few recipes n ideas on here, i've got hundreds!!! lol :)
Dont burn the spices when making the seasoned oil buddy :)
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Excellent Adey! Good man. Reckoning on no shortage of help making a list from other forum members. Top of mine would be a Pakistani sheek kebab recipe, and how they achieve the rubberyness. Can't beat a Pakistani kebab in my opinion. The Bengali lads don't even come close here in Birmingham.
Rob :)
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Cheers for that Adey. Keep meaning to revisit Julian's bassar mix as well. Good stuff. I'll also be putting your seasoned oil recipe through its paces later today. Like the sound of it. Don't forget to remind Julian about the starters and sides. Definitely need more starters. Two e-books and all we've had so far is a sheek kebab, onion bhaji, and a bloomin' mushroom pakora. ;)
Rob :)
Julian's Bassar mix powder is good. I use Al Noor brand but I think he uses Supreme. It works well in his ebook 1 madras recipe.
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Thanks Mike. Would love to know how the kebab texture is achieved though. Thinking back to Abduls of Rusholme. Used to have four of their kebabs in a naan, at least twice a week. Can still get almost as good in Brum. Be good to make them at home. I would burn them of course. ;D
Rob :)
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So,I finally got my hands on the book(sort of).It's an interesting read I have to say,I have to admire Adey he does seem to have a great passion for all things BIR.I'm still reading it,there's a few things that have grabbed my attention;the made from scratch balti paste,the garam massala oil that's added to certain dishes(I wonder if it's similar to Sam's method of making spicy oil).There's also a recipe for a Pakistani base gravy,the usual ingredients plus some whole spices and half a chicken carcase...I'm sure there's a thread about this somewhere but if I remember correctly adding chicken bones etc didn't seem to make much difference.
I did have a problem with the link when I brought the book,eventually Julian emailed a pdf copy that opens up in Word.Not being a computer tech I can't work out why none of the video links work.I just hover over them with my mouse but nothing happens.Hopefully Julian will get back to me but in the meantime anyone got any ideas??
cheers JB.
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JB try right-clicking on the videos and "copy link" then paste the URL into your web browser.
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i got hold of a copy of Julian's and Adey's Ebook on Friday spent the weekend having a good read and view at the vids , have meet Adey and eating at his place it came to no suprise that the book would be straight forward some great tips and well shot vids . personally i think the price was fair for what you get so with that well done Juan and Adey you have my recommendation a 9/10 Ebook would a been a 10/10 but i would have like to seen a few more starters and Adey's chicken tandoori recipe Ty ( Ivan )
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Ty Ivan. I am currently working on bringing some mouth watering starter/side recipes to this forum for you all to share. I will include The Curried Away Tandoori chicken within this project. Glad you enjouyed the book, best wishes, Adey.
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Hi Phil, Long story mate but this should help a little :)
https://www.youtube.com/watch?v=c7ECknztiVk (https://www.youtube.com/watch?v=c7ECknztiVk)
Any further questions just shoot :)
Thanks, Adey. Just finished watching it, and two related follow-up question :
1) You mention early on that you worked in order to be able to travel, and that you have visited India (perhaps on more than one occasion). Did you learn to speak any of the Indic languages, and if not, do you think that we Britons are disadvantaged in trying to learn to cook Indian cuisine because (most of us) can neither ask questions nor understand the answers from what are potentially our most useful informants -- chefs and home-cooks from the sub-continent -- other than through English, which may lose important nuances that would be clear in the informant's first language ?
2) Do you think that not being brought up in a sub-continental home makes the learning process more difficult for us, in that many things that we might otherwise have learned at our mother's knee while watching her work in the kitchen now have to be learned explicitly in later life ?
** Phil.
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I can't work out why none of the video links work.I just hover over them with my mouse but nothing happens.cheers JB.
Hi JB, just hold down the Ctrl key (bottom left on keyboard) and left click the mouse :)
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I can't work out why none of the video links work.I just hover over them with my mouse but nothing happens.cheers JB.
Hi JB, just hold down the Ctrl key (bottom left on keyboard) and left click the mouse :)
No luck I'm afraid,it appears something's blocking the hyper-links(I have no problems on my work computer).Julian informs me that just one other person has had this happen.Tried disabling pop up blocker.firewall,google chrome and updated Adobe reader...run out of ideas now until my resident IT expert(brother in law!) comes round.Thanks for the ideas though guys.
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Just downloaded another version of Adobe and the videos work now,funny things these computers!!
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The Chicken Tikka Moghul recipe (p. 112) requires some Adey's Tikka Masala Sauce.
The problem is that I can't find the recipe for this sauce! Where is it?
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Is it not documented in the first book in the series ?
** Phil.
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Is it not documented in the first book in the series ?
No. The recipe indicates to use the Tikka Masala Sauce from the first book or Adey's Tikka Masala Sauce.
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OK, best wait for Adey to respond, then.
** Phil.
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Had chance for a good peruse through the book and overall I'm impressed. Lots of ideas and lots to think about. Good value.
Rob :)
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Hi All, sorry for late reply.
Massala sauce:
use same method for Korma sauce in book 2 but with the additon of:
Makes 2 litres Approx
1 apple chopped
1 banana
1/2 fresh pineapple
1 tblsp raisins and sultanas
1 can princes fruit cocktail
2 tsp mint sauce
300g unsalted almonds ( roasted if poss if not roast in a dry pan on high heat for 1 minute.
1 fresh mango
1 tblsp kashmiri massala paste
2 tblsp mix powder
1 can peaches
1 heaped tblsp g/g paste
extra 500g almond powder
2 drops french almond extract
red/orange colour (optional)
1 tblsp pure butter ghee
1 tsp salt
2 tblsp mango chutney (pataks)
Handful fresh chopped coriander
500ml fresh double cream not uht!!!
add to pan with Korma ingredients and boil for 2 hours!!
8) enjoy 8)
Blend thoroughly and then add extra equal quantities of castor sugar, coconut flour and almond powder to thicken to a mashed potato consistency.
you can now devide into equal portins and freeze or will keep fresh in fridge for 3 days.
water as required
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Hi curry fans,
I feel i may have rushed my last post as i was very busy, so i will try to explain things better :)
I have seen so many BIR chefs cut corners to save money on this dish!! Simply by making a Korma Red and adding mix powder and some tikka!
This is by far our biggest seller at Curried away, and without being arrogant, been told by a lot of customers old and new, that it is the best they have ever tasted! Try it for yourselves. i'll let you decide :)
The above recipe is for masalla sauce, NOT tikka marinade. 2 totally different things. Like the Korma sauce in the book, you literally add 2 chefs spoons of the ready made sauce into a pan with your chicken tikka or whatever you are using, base gravy and cream, then just some extra coconut flour to thicken it if required :) DONE, Tikka Massala in under 4 minutes :)
http://www.curry2go-online.com/my-ebook-the-secret-part-2.html (http://www.curry2go-online.com/my-ebook-the-secret-part-2.html)
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Hi Adey
Wow! I've never seen a recipe quite like that massala sauce before. Is that entirely your own recipe or is that something based on what you've learnt from other chefs?
Cheers
Mike
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Hi Adey,thanks for the recipe and the contributions to the forum,hope they continue.Looks a very complex massla sauce,although to me that's not a bad thing.I'm always disappointed when a massla sauce recipe is just your usual Patak's paste combined with yogurt and food colouring.It reminded me of the recipe from the Little India Restaurant that was posted by CBM.I'm sure that had some tinned fruit or something similar and proved to be a bit controversial at the time.
A couple of questions if I may.Definitely no tandoori or tikka paste in the recipe? You say add to pan with korma ingredients(from your book) but the korma recipe already has raisins/sultanas as well as ghee and g/g paste...so are you saying add more??
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Hi Adey,thanks for the recipe and the contributions to the forum,hope they continue.Looks a very complex massla sauce,although to me that's not a bad thing.I'm always disappointed when a massla sauce recipe is just your usual Patak's paste combined with yogurt and food colouring.It reminded me of the recipe from the Little India Restaurant that was posted by CBM.I'm sure that had some tinned fruit or something similar and proved to be a bit controversial at the time.
A couple of questions if I may.Definitely no tandoori or tikka paste in the recipe? You say add to pan with korma ingredients(from your book) but the korma recipe already has raisins/sultanas as well as ghee and g/g paste...so are you saying add more??
mushroom Mike, jb, recipe was shown to me by my chef plus a few others, with a few slight changes.
With so many BIR eateries popping up on top of what we already have, my chef made a valid point, that to survive, you need to be better than your competitors! How true, i.E we have hundreds of Mcdonalds, but you know, any 1 you go to , you get the same thing! Not so true with BIR. After using this recipe since we opened in 2012, we sell more and more each week, with rave reviews :)
As regards the tikka/ tandoori paste, NO! Its already in the marinade, too much will kill the dish.
And yes, add more as i stated, you are using the korma sauce as a foundation for the massala sauce :)
Hope this helps, and remember, this is just MY personal approach, based on Sales and customer feedback, so please feel free to try the other recipes on the site.
Regards, A