Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Micky Tikka on November 18, 2014, 08:03 PM
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I have many cookbooks from famous and not so famous chefs and from all sorts of different cuisines from around the world
And i have culled a fair few books over the years to
I have never thought of counting them until tonight as my wife was moaning that I have ordered another 2 books online ;D
So last count 153
Anyone beat that :o
Cheers MT
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I sincerely hope the latest addition to your collection is not the CA effort Michael ::)
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I sincerely hope the latest addition to your collection is not the CA effort Michael ::)
Haha brilliant!
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;D
Now that's one book that will not reach my shelfs
I like to think that not many people can wind me up but he was pretty good at it >:( :)
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So last count 153
Anyone beat that :o
Yes, over 300, I reckon, not that many will ever be used.
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Well done George ( im not counting ebooks)
To be fair for every day cooking I don't think you can beat Jamie oliver
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Does an "e-book" count? In which case I've got hundreds!
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do ebooks - PDF books and magazines count - must be nearly a thousand
best, Rich
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I just counted the books on my shelves
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i'm not counting ebooks
To be fair for every day cooking I don't think you can beat Jamie oliver
No, neither was I counting eBooks! Most of my 300+ cookery books came from charity shops 5-10 years ago, before someone in the sector decided they needed to increase prices. So the average price was probably about 30p and many are like brand new with tags of
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Wow! You guys put my 60+ to shame!
I guess the next question, is which cook books are your favourites / would you recommend?
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I have 88 Indian books on the shelves at the moment, a few more in boxes still in storage that I haven't sifted out yet and three waiting to be collected from the post office. This doesn't include the Thai, Chinese and far eastern books of which there are probably another twenty or so.
Of them all I think the most important is Indian Cookery, a practical guide by Dharamjit Singh, a Penguin paperback first printed in 1970. My copy is a revised 1987 reprint. This should be on every curry cooks bookshelf because of the amount of information contained within.
The eldest book is a 1953 reprint of Indian Cookery by E P Veerasawmy, first published in 1936; interesting but doesn't really float my boat.
Most used of the lot is good old Madhur Jaffreys Indian Cookery that accompanied her BBC 2 TV series from 1982.
A handful are published by Jaico an Indian publisher but printed in English. I think I bought these through indiaclub.com based in America.
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You should open a library :)
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You should open a library :)
Then others would touch "my precious"
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Of them all I think the most important is Indian Cookery, a practical guide by Dharamjit Singh, a Penguin paperback first printed in 1970. My copy is a revised 1987 reprint. This should be on every curry cooks bookshelf because of the amount of information contained within.
The eldest book is a 1953 reprint of Indian Cookery by E P Veerasawmy, first published in 1936; interesting but doesn't really float my boat.
Most used of the lot is good old Madhur Jaffreys Indian Cookery that accompanied her BBC 2 TV series from 1982.
T63, you are shewing OUR age :) I too place have Singh, Veerasawmy & Jaffrey, as well as a host of others including (but not restricted to) Aslam, Baljekar, Dhillon, Fernandez, Lama, Prashad, Pruthi, Panjabi, Sreedharan and Taneja.
** Phil.
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T63, you are shewing OUR age :) I too place have Singh, Veerasawmy & Jaffrey, as well as a host of others including (but not restricted to) Aslam, Baljekar, Dhillon, Fernandez, Lama, Prashad, Pruthi, Panjabi, Sreedharan and Taneja.
** Phil.
[/quote]
I would say that from those you mention our bookshelves would look very similar.
I have various versions of the Camellia Panjabi from the very first through the one with the CD to the small black paperback. If you have these what do you think was the best one? A lot of what I liked was in the first edition but subsequently got taken out, this Kofta Curry for instance.
From Camellia Panjabi, 50 Great Curries Of India (first edition)
This is a curry made with long kebabs of minced lamb. It is a recipe from a
leading Kashmiri family. They call it a kofta curry and say that long kebabs
absorb the flavour of the curry more evenly than the round ones. The koftas
are very tender and the gravy thin but full of flavour.
for kebabs
2lb (900g) very finely minced lamb
3 tsp fennel powder
11/2 tsp ginger powder
11/2 tsp red chilli powder
6 large black cardamoms
1 Tbsp oil
salt
1 egg
for the gravy
5 Tbsp full-fat yoghurt
6 Tbsp oil
8 clove
2 in (5-cm) cinnamon stick
4 small tomatoes, chopped
1 Tbsp tomato paste
2 Tbsp red chilli powder
1 tsp ginger powder
salt
To make the kebabs, mince or process the lamb once more until it is very
fine. Mix the fennel and ginger powders. Remove the seeds from the cardamoms
and pound until crushed. Mix all the spices with the minced lamb in a bowl.
Add the oil, salt to taste and the egg and mix well.
Keep a bowl of warm water handy to dip your hands into when making the
kebabs. Take a handful of the minced meat, about the size of a lime, and
roll it to a 3-inch (7.5-cm) sausage. Place on a flat dish or tray. You will
get about 30 kebabs which, when cooked, will shrink to a 2-in (5-cm) length.
To make the gravy, whisk the yoghurt and set aside.
Take a cooking pot with a diameter of at least 10-12 in (25-30cm)
( it can be a shallow one ) into which the kebabs will fit without breaking.
Heat the oil in the pot over a low heat. Add the cloves and cinnamon first,
then after a minute or so add the tomatoes. Fry until the liquid from the
tomatoes has almost evaporated. Stir in the tomato paste.
Add the chilli powder and fry for a minute, and then put in the yoghurt.
Stir continuously to prevent the yoghurt from curdling. Add the fennel and
ginger powders, season and cook for 5 minutes, stirring all the time.
Add 5 cups hot water and bring to the boil. Very gently lay in the kebabs
one at a time. Leave to cook for about 20 minutes over a low heat. The
kebabs will absorb a lot of the water. Do not stir once the kebabs are put
into the pot. It the gravy needs to be stirred, hold both sides of the pot
and rock it gently.
Taste and add more salt if necessary, mixing it first with water and
pouring it into the pan in various places. You will know when the dish is
totally ready, as oil will rise to the top of the gravy.
If the kebab curry is to be reheated before serving, remove from the heat
just as the oil begins to rise to the surface and set aside. Then reheat
gently for 5-7 minutes, before serving.
If the mince is fatty and the curry oily, add 2 eggs instead of 1, and when
the kebabs are made up, steam them for 10 minutes, allowing the fat to drip
off before putting the kebabs into the pot.
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Ah, this one :) I have only the 1st edn. (a bit anal about such things), but the CD sounds interesting; I may have to investigate ...
** Phil.
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The cd wasn't much to write home about.
I am hopefully rummaging through our storage this am. If I locate the book I will copy the cd and send it to you for Crimbo :-)
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The cd wasn't much to write home about.
I am hopefully rummaging through our storage this am. If I locate the book I will copy the cd and send it to you for Crimbo :-)
You are a Gentleman, Sir. Should you find it, I will be forever in your debt.
** Phil.