Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Naga on April 10, 2015, 02:24 PM
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Well, maybe not quite that!
For those who aren't avid readers of The Telegraph (and I count myself in that number), you might have missed the Food & Drink section which is actually pretty good.
The article highlighted today is basically to punt a new book, Indian Kitchen: The Secrets of Indian Home Cooking by Maunika Gowardhan. But there are a couple of recipes there that might be of interest, Chicken Daagh Mein Murgh, and Daag, a stripped down base billed as "the ultimate curry base".
This is the link (http://www.telegraph.co.uk/foodanddrink/11519550/Daag-curry-base-the-most-useful-curry-recipe-youll-ever-read.html) to the article.
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Oh b****r : that's /another/ book I have to buy .....
Indian Kitchen: The Secrets of Indian Home Cooking by Maunika Gowardhan is published by Hodder and Stoughton on May 7, price
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Just brought it ::)
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Whoa! You're quick off the mark, MT! :)
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Yes l love a food book
Curry is my love :-* but I collect all food books that takes my fancy
My latest book A Bird in the hand
By Diana Henry looks a good buy
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Oh b****r .....
Is 'bother' now on the list of unacceptable words?
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Is 'bother' now on the list of unacceptable words?
We may never know. But what a feast of delights this book clearly holds; I am not sure I can wait until May 7th ...
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(http://newslineweb.com/images/indian_kitchen_psecrets_of_indian_home_cookingp.jpeg)
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I've seen this kind of traditional/ base sauce idea mentioned in a couple of places. It seems like a strange idea, why not just make a traditional curry for 8 or more, then freeze it. I can't see what time you gain, unless you're short on freezer space. Not convinced its not just a new way of seperating fools from their money ;).
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As I suggested right at the top, the rest of the Food and Drink section is worth a rummage - there's some good stuff in there. And if your politics won't allow contributions to The Telegraph's click-through advertising, there's always Adblock Plus! :)
For those of a different persuasion, The Guardian's food section (http://www.theguardian.com/lifeandstyle/food-and-drink) is pretty good too! :)
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I know, I was just calling Phil a fool :D.
I used to get myself a broadsheet in on a Sunday and loved the food section (usually the Times) until it just got too expensive. I didn't know the 'torygraph' was free, so thanks for the heads-up. I believe in the theory that you should never read a newspaper that agrees with your political opinion.
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I've seen this kind of traditional/ base sauce idea mentioned in a couple of places. It seems like a strange idea, why not just make a traditional curry for 8 or more, then freeze it. I can't see what time you gain, unless you're short on freezer space. Not convinced its not just a new way of seperating fools from their money ;).
Me too. I've used a very similar & traditional method to make curries for years. It's always the same:
Fry Onions
Add G & G
Add powdered spices
Add Toms
Add little water from time to time to avoid catching/burning
But what I wanted to share is: since finding this site in January 2015 and being introduced to BIR, PRE-cooked Chicken etc... I have used this paste to make my pre-cooked Chicken.
I've simply taken the above, added approx 1 litre water & 1 litre Garabi, brought upto the boil and added the marinated Chicken. The result is amazing when I've used the Chicken & some of the sauce in my curries.
As you say Fried, why not just use as a curry as it already is and just freeze it.
Here's a picture of exactly what we're talking about taken a couple of years ago.
But got to say it goes well for the pre-cooked Chicken in a BIR STYLE and to spoon some into your almost finished curries....
I recon this book will be same ol same ol.... Lol - Give me your money!
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Have you checked out 'handi' precooks or 'viceroy precooked chicken'?
The recipes are very similiar, but without the onion. It certainly gets a certain taste into your food.
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Have you checked out 'handi' precooks or 'viceroy precooked chicken'?
The recipes are very similiar, but without the onion. It certainly gets a certain taste into your food.
Nope. Is 'Handi' the packet name of a brand called Shan. - I'm guessing Viceroy is the 'Indian Restaurant.com' YouTube guys?
Stu
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Yeah, the viceroy stuff is on youtube, 'handi' recipes are very similiar, I believe the name comes from the pot it's cooked in, I could be wrong. Your photo looks pretty much the same.
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Cool.... Cheers I'll check it out.