Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: jb on June 13, 2011, 07:46 PM
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Found these on Ebay.....
Yet another book.....
http://cgi.ebay.co.uk/Learn2Cook-Indian-Restaurant-Style-/230633227543?pt=UK_Home_Garden_Food_SM&hash=item35b2cfc517 (http://cgi.ebay.co.uk/Learn2Cook-Indian-Restaurant-Style-/230633227543?pt=UK_Home_Garden_Food_SM&hash=item35b2cfc517)
Base sauce top up??
http://cgi.ebay.co.uk/300-Litres-Indian-restaurant-waste-oil-/160601759508?pt=UK_BOI_FarmingEquipment_RL&hash=item25649c5f14 (http://cgi.ebay.co.uk/300-Litres-Indian-restaurant-waste-oil-/160601759508?pt=UK_BOI_FarmingEquipment_RL&hash=item25649c5f14)
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Hi jb that book looks interesting will probably order that tomorrow.
Thats alot of oil, want to go halves on it ;D
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Worth a punt on the book for 4 quid. Think I'll pass on the oil though ;)
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I thought the oil one was funny :-)
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I'm suprised that nobody has mentioned his website that is advertised on the front cover of the book , http://learn2cook.vpweb.co.uk/default.html (http://learn2cook.vpweb.co.uk/default.html) he appears to be for hire for one on one home lessons and also with groups, there is a monthly recipe also posted, this month it's Channa Masala and a gallery of what I assume are some of his dishes.
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I'm suprised that nobody has mentioned his website that is advertised on the front cover of the book , http://learn2cook.vpweb.co.uk/default.html (http://learn2cook.vpweb.co.uk/default.html) he appears to be for hire for one on one home lessons and also with groups, there is a monthly recipe also posted, this month it's Channa Masala and a gallery of what I assume are some of his dishes.
What's Shaag Aloo !! :o
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Just got this book through the post quite fast delivery
(http://www.curry-recipes.co.uk/imagehost/pics/3b767abd4e86c490b825bca364f021c2.jpg) (http://www.curry-recipes.co.uk/imagehost/#3b767abd4e86c490b825bca364f021c2.jpg)
Not really a great selection of recipes in the book but the front cover does say "Volume 1".
So hopefully more recipes to come.
Nothing really stands out for me except something called "intense garlic paste" i have e-mailed the author with a couple of questions so just awaiting an answer.
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Hi Unclefrank
Does the korahi recipe have anything new in it? I know there are lots of versions, namely korahi/karahi/korai but i have never found a recipe to match my local TA?
regards
Barry
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Hi bamble it just looks like a basic curry with cucumber,tomatoes and coriander added has a garnish.
Will have to get busy tomorrow and will try the base gravy and 8 spice mix and post pics etc..
INGREDIENTS
1/2 onion finely chopped
garlic
ginger
oil
salt
8 spice
gravy
chicken
pepper not stated but think its green
onion 4-6 pieces
then the garnish as above.
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Hopefully my copy will be delivered tomorrow. Anything new in the base?
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I'm suprised that nobody has mentioned his website that is advertised on the front cover of the book , http://learn2cook.vpweb.co.uk/default.html (http://learn2cook.vpweb.co.uk/default.html) he appears to be for hire for one on one home lessons and also with groups, there is a monthly recipe also posted, this month it's Channa Masala and a gallery of what I assume are some of his dishes.
What's Shaag Aloo !! :o
dunno but some really wierd stuff is going through my head :P :o
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I'm suprised that nobody has mentioned his website that is advertised on the front cover of the book , http://learn2cook.vpweb.co.uk/default.html (http://learn2cook.vpweb.co.uk/default.html) he appears to be for hire for one on one home lessons and also with groups, there is a monthly recipe also posted, this month it's Channa Masala and a gallery of what I assume are some of his dishes.
What's Shaag Aloo !! :o
I think the senior site members should contact this chef to see if he's willing to do some sort of deal that at least gives us an absolute proven base. Most objections up to now have been to do with getting only half truths from reluctant kitchen staff but as this is a service specifically selling BIR methods that should no longer be a problem.
I still believe many here would contribute a sensible figure to it as would I if Cr0 itself endorsed Mr Abdul Mohed.
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Hopefully my copy will be delivered tomorrow. Anything new in the base?
Not really the usual suspects
onions
potatoes
pepper
coriander stalks and leaves
green chillies
carrot
tin tomatoes
salt
turmeric
8 spice blend
oil
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Reply from Abdul Mohed, regarding a few questions.
1. For the intense garlic blend you have two options:
Purchase a ready-made intense garlic blend from any large superstore
or
You could make this yourself depending on how much you may need. Peel off the skin of two whole garlic and put into a blender. Add a half cup of water and blend together. If you have any left then keep refrigerated in a container with a lid. Do not keep any more then two days. Temperature must be below 5 degrees Celsius.
2. Jalfrezi paste, Tikka masala paste, Tandoori paste, Kashmiri masala paste, you can purchase these from any asian store or superstore. However the brand name you have mentioned above is the one I use myself.
3. From page 6, you will have to make the gravy - what I had meant was that the 2 ladle spoons of gravy allows you to cook the spice and once you have cooked the spice, then you add 1 pint of gravy into the cooking pot as well as
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Received my book this morning and is very good value for ?4. I have emailed Abdul introducing him to the site and have asked him about the "missing flavour" when trying to replicate our favourite restaurant dishes at home.
I'll let you know when I have a reply.
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I'd be very interested to know everyone's thoughts on these recipes when you get around to giving them a go. I can't justify another book at the moment, but if the feedback is positive then I'll probably buy a copy.
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Making the base as i type this will post pics later on and the final curry as well.
jB the spice mix is the same has yours except for tandoori masala is added.
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Did you notice that the "meat-on-the-bone curry" and lamb curry are identical?
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First impression very salty so added roughly 1.5 pints of water to base and about a cup of chicken stock to the Chicken Korahi recipe then reduce down to your desired thickness. The base smells sweet and tastes alot of coriander but that can be altered in the base recipe.
Havent made my mind up yet about it but there are alot better recipes on here but this does remind me of a Achari (indian pickle) recipes.
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The Base
http://www.curry-recipes.co.uk/imagehost/pics/.jpg (http://www.curry-recipes.co.uk/imagehost/pics/.jpg)
The Base Blended
http://www.curry-recipes.co.uk/imagehost/pics/.jpg (http://www.curry-recipes.co.uk/imagehost/pics/.jpg)
Final Curry Korahi recipe
http://www.curry-recipes.co.uk/imagehost/pics/.jpg (http://www.curry-recipes.co.uk/imagehost/pics/.jpg)
This was a very salty and coriandery (?) curry wasnt impressed at all by this but with a couple of tweeks here and there you never know, but for 4 quid you cant grumble.
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links are coming up page not found.
Barry
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Tried all of the links from the CrO image hosting must be having problems will sort them out when its up and running again.
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Did you notice that the "meat-on-the-bone curry" and lamb curry are identical?
Sorry Tomdip never noticed your question, i didnt but i nearly always do the first recipe in books so i can get a "feeling" for the recipes.
A little disappointed with this book the recipes really arent what i would order in a TA but each to their own.
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Frank, thanks for the feedback. The image host seems to be working fine, you just seem to be missing the image name in your links.
For instance: http://www.curry-recipes.co.uk/imagehost/pics/321ca1e5aff398e5a51c7f3f9dd8d0c6.jpg (http://www.curry-recipes.co.uk/imagehost/pics/321ca1e5aff398e5a51c7f3f9dd8d0c6.jpg)
That is just a random image I found on there. No idea whose it is. ;D
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No probs Frank - I only got the book as it was cheap. At first glance the recipes seem pretty standard. The base and 8 spice look ok - I wouldn't mind trying either.
Like Blade he uses no yoghurt for his Tikka and Tandoori - which I like the sound of.
He is very inconsistent with his measurements - using exact measurements for nearly everything - then ruining it with a random "4 ladlefuls" for the Dhansak, and this "intense garlic puree" as you pointed out.
His recipes look like you throw in your g/g paste, yoghurt and onions in at once and cook "till golden" I can't see that working too well - putting anything in with onions tends to stop them cooking as well. Maybe it is just bad wording?
I think it is restaurant style recipes - tailored for home cooking, hence the 2 person portions. One of the homestyle recipes also use the Base - which seems unlikely?
However having 2 identical recipes is pretty cheeky - even for ?3.50!
Will prob give something a go - and don't mean to be over critical without actually cooking anything - but I won't be in a rush. Too many other things to try out first :)
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Here we go
(http://www.curry-recipes.co.uk/imagehost/pics/0765d72decc5438913e4c44cecbd0af5.jpg) (http://www.curry-recipes.co.uk/imagehost/#0765d72decc5438913e4c44cecbd0af5.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/f687b5138d1fc327828e16e4c1f362a3.jpg) (http://www.curry-recipes.co.uk/imagehost/#f687b5138d1fc327828e16e4c1f362a3.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/9eb2971cf9caaf3fff1905bdcbb4e968.jpg) (http://www.curry-recipes.co.uk/imagehost/#9eb2971cf9caaf3fff1905bdcbb4e968.jpg)
This is the recipe for Chicken Korahi (pg.14)
Forgot to resize them first ::)
The base is quite thick but overpowering with salt and the coriander but will make this again with a few changes and see what happens.
Tomdip if/when you make the base dont put that much salt in, going to give this another go tomorrow with 1 TSP salt and 10-15 stalks and leaves of fresh coriander and see if that makes a difference.
Yes i agree with his measurements, well lack of, but you know yourself how certain dishes should look, but it would be nice to have exact measurements for each recipe.
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Right having made a few changes to this recipe as follows
Do base as stated in book, once base is ready i added 1.5 pints of cold water to blended base.
If recipe in book asks for salt i never added it neither did i add fresh coriander (you can if you want for show only).
Chicken Korahi recipe (pg.14) i added 2 TBSP of oil instead of 2 TSP (you can spoon off any excess).
(http://www.curry-recipes.co.uk/imagehost/pics/2639a319f69d30c3e23253e231be33fe.jpg) (http://www.curry-recipes.co.uk/imagehost/#2639a319f69d30c3e23253e231be33fe.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c9c79215544e3766f249a8eee57fd977.jpg) (http://www.curry-recipes.co.uk/imagehost/#c9c79215544e3766f249a8eee57fd977.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/1af2910bd370d53d528a2048cd5f1bf8.jpg) (http://www.curry-recipes.co.uk/imagehost/#1af2910bd370d53d528a2048cd5f1bf8.jpg)
This is very, very close to The Vine http://www.curry-recipes.co.uk/curry/index.php?topic=5680.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5680.0)
curries so for me a result.
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If i have posted this in wrong place please feel free to move.
Thanks.
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Right having made a few changes to this recipe as follows
Do base as stated in book, once base is ready i added 1.5 pints of cold water to blended base.
If recipe in book asks for salt i never added it neither did i add fresh coriander (you can if you want for show only).
Chicken Korahi recipe (pg.14) i added 2 TBSP of oil instead of 2 TSP (you can spoon off any excess).
(http://www.curry-recipes.co.uk/imagehost/pics/2639a319f69d30c3e23253e231be33fe.jpg) (http://www.curry-recipes.co.uk/imagehost/#2639a319f69d30c3e23253e231be33fe.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c9c79215544e3766f249a8eee57fd977.jpg) (http://www.curry-recipes.co.uk/imagehost/#c9c79215544e3766f249a8eee57fd977.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/1af2910bd370d53d528a2048cd5f1bf8.jpg) (http://www.curry-recipes.co.uk/imagehost/#1af2910bd370d53d528a2048cd5f1bf8.jpg)
This is very, very close to The Vine http://www.curry-recipes.co.uk/curry/index.php?topic=5680.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5680.0)
curries so for me a result.
Unclefrank that really don't look too appetizing to me ! :P
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Nice report frank.
Is that last image the Korahi? Never seen cucumber in a Korahi like that.
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Hi Ramirez it says in book to garnish with cucumber, tomatoes and fresh coriander.It makes the dish taste "fresh" if you know what i mean and yes it is.
Emin-j :o
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Sorry to make a Negative comment on your efforts Unclefrank I have been a fan of most of your efforts on the Forum but this looks Yuk !The Base looks a bit Green probably down to the amount of Fresh Coriander plus it looks thick and grainy with the finished dish looking orrible :P Sorry again to sound so Negative it's just how it looks to me.
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emin-j its probably the camera the finished dish is like a light brown colour and not grainy at all, it was thick but added 1.5pints a water to finished base, its has a very smooth texture, will make it again and take pictures with my other halfs camera. I was very surprised with this book after a couple of changes it turned out quite nice.
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emin-j its probably the camera
the finished dish is like a light brown colour and not grainy at all, it was thick but added 1.5pints a water to finished base, its has a very smooth texture, will make it again and take pictures with my other halfs camera. I was very surprised with this book after a couple of changes it turned out quite nice.
And who said " The Camera Never Lies " :)
All the best Unclefrank ;)
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worst looking curry i have seen - hope it tasted good - too much going on in that dish if i am brutally honest - all the best - nice post btw
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Ok, ok dont shoot the messenger, its my first attempt at a recipe i havent done before, i only followed the recipe guide-lines and added the ingredients the book told me to. Thought it worth posting because nobody else had already,but as stated in my posts it does need a bit tweeking.
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Ok, ok don't shoot the messenger, ...
I agree : if you can't say something nice about a chap's efforts, best to say nothing at all.
** Phil.
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so this forum is only about positive comments? i dont think so .....
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so this forum is only about positive comments? i dont think so .....
There are ways of disagreeing that are still constructive and pleasant for the contributor to read : for example, "Looks interesting, but do you not think it might look better if you were to ...", rather than "Worst looking curry that I've seen" or ""This looks yuk".
** Phil.
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Hi Phil, I just wanted to wait just to see if anybody else thought that the comments were a bit rude and it wasnt just me.Its not surprising that few of the members on this site dont post on here anymore with comments like that, dont get me wrong i can take criticism, but being down right rude is another matter. I didnt post what i wanted to say because of all the controversy that has been going on.
You can speak your mind and have your own opinion but comments like that really arent called for and that from somebody who expects every single curry recipe to be...
argh forget it, not even worth any comments anymore.
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I've just bought the book
I can't wait to try it
It could arrive tomorrow!!
I'm so glad takeaway chefs, are starting to publish recipes
I'm sure this is the start of many to come
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Hi Haldi be careful of the amount of salt in the base, it is very salty.
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Hi Haldi be careful of the amount of salt in the base, it is very salty.
Sounds right up my street, then !
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Hi Haldi be careful of the amount of salt in the base, it is very salty.
thanks for the tip
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so this forum is only about positive comments? i dont think so .....
There are ways of disagreeing that are still constructive and pleasant for the contributor to read : for example, "Looks interesting, but do you not think it might look better if you were to ...",
[/b] rather than "Worst looking curry that I've seen" or ""This looks yuk".
** Phil.
Close your eyes ! ;) C'mon Unclefrank I have been envious of some of the Curries you have produced and have pm'd you in the past for recipes but on this occasion judging by the photo's it doesn't look very appetizing,I'm no expert on that particular dish and if you said to me ' That's how it is supposed to look ' that would be fine.Apologies if my comments appeared rude that wasn't the intention although I'm not one to 'sugar coat' I will always give an honest opinion.
ATB ;)
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I've only just caught up with this thread and I think it looks fine.
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Good a new Booklet with something different to try ( 8 spice) and some very similar information.
I have not tried it yet but worth a read, but vol 2 i am not sure about however i can understand his logic.
When things look/go wrong we start to correct automatically...http://www.infed.org/biblio/b-explrn.htm (http://www.infed.org/biblio/b-explrn.htm)
so failed attempts are worth something :-) and not really worth falling out about !
One ladle for me using my kitchen thingy is 150 ml.
keep a hold :-X
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Some folk just can't take an honest opinion - for those who can't - watch master chef or hells kitchen - better to be honest