Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: haldi on June 26, 2011, 09:09 AM
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I got the book
A penny shy of 4 pounds and well worth it
The author replies very quickly and is helpfull
I don't want to ruin Abdul's business by revealing precise recipes
If anybody is a real curry fan, they won't think twice, about spending so little money
So without revealing any exact details:-
I made the base and guess what?
No garlic ginger in it but quite a few chillies
Does it suffer from that?
Not at all!!
I double checked the salt quantities with Abdul
It's right
But DON'T add any more when you make the curries
I made two curries Korma and Saag Aloo
I was really surprised that the Korma wasn't at all salty
Just a very good balance of flavours
And my oh my!! you should catch the aroma when it cooked
Absolutely fantastic
I am no big Korma fan, but this was good
A tad sweet perhaps, but worth a repeat performance
Over the years I have seen many Kormas cooked and this is identical to several demos I have had
One of the simplest curries to make
No extra spice, garlic or pepper
The Saag Aloo was was very tasty but lacked that extra BIR flavour
A shame because the texture, ratio of sauce and everything else was brilliant
It looked perfect
Perhaps it will be better today
You know what it's like, after you been cooking curry for hours
So buy the book and it will bring you one small step closer!
Perhaps with his Webcam service, we may get 100%
(http://www.curry-recipes.co.uk/imagehost/pics/8afd43e7fef9caba7360c7bb9a6087fd.jpg) (http://www.curry-recipes.co.uk/imagehost/#8afd43e7fef9caba7360c7bb9a6087fd.jpg)
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Nice post Haldi.
That Sag Aloo looks absolutely perfect to my eyes! How did the base compare in taste to others on here? Presumably that was a vegetable Korma you made (judging by the pea and potatoes).
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Nice post Haldi.
That Sag Aloo looks absolutely perfect to my eyes! How did the base compare in taste to others on here? Presumably that was a vegetable Korma you made (judging by the pea and potatoes).
The base tastes a bit salty and slightly chilli hot
It doesn't taste of any ingredient in particular
It's made of onion,carrot,potatoes,green pepper,canned tomatoes,fresh coriander,chillies,spice,turmeric and salt
It tastes fairly bland but when it's heated gives an excellent aroma
It's a crying shame the book gives no madras or vindaloo recipe
They are the recipes most people would like to duplicate
Apparently part 2, of the book, is coming out next year
One of my kids just had some of the Korma
He said it was the best he'd had, since his favourite takeaway, closed down six years ago
Result!
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Hi haldi i made a Prawn Achari using the Chicken Korahi (pg.14) recipe last Wednesday night for a few friends and it was exactly the same has a local indian BBQ place near me.
Has you stated before about the saltyness i didnt add any salt to any recipes i have made.
What colour did your base turn out like?
All in all haldi i quite like the recipes in this book having actually made and tasted them now, very impressed.
Forgot to add when i e-mailed Abdul he was very quick in responding and also left a message on my home phone saying that if there is anything else i need or want to ask please feel free to e-mail him.
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What colour did your base turn out like?
(http://www.curry-recipes.co.uk/imagehost/pics/7439709055e692eda8149caef14ac1b2.jpg) (http://www.curry-recipes.co.uk/imagehost/#7439709055e692eda8149caef14ac1b2.jpg)
Some else mentioned the saltyness of the base
But Abdul confirmed that this was the correct amount of salt
He also told me to make sure I used 4 large onions in the base
I didn't have any at that size, so I used 8 medium ones instead
If you haven't enough onions, then that would increase the saltyness
I cooked with the base on Saturday and was really pleased with the results
I also cooked on Sunday with it, with less satisfaction
I wonder it loses it qualities?
I didn't get anything like the aroma, the second time around
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Hi guys,just managed to finally get back on-line after a major computer crash.Anyway had another look at this ebay listing and the relevent web-site....I've just realised its the same chap who I had my home lessons from....well I never!!!
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hi guys is there a link to where i can buy this book have tried amazon and ebay?
regards
gary
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hi gary
found this link http://learn2cook.vpweb.co.uk/default.html (http://learn2cook.vpweb.co.uk/default.html)
regards
mick
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cheers mick i have just bought it!
regards
gary ;)
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I've just realised its the same chap who I had my home lessons from....well I never!!!
So JB
Do you think this chap can actually reproduce the BIR standard taste, at home?
I've been thinking about doing the webcam cooking lesson
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I think it's worth a go,some dishes were spot on,some not so good(one thing that springs to mind is chicken Madras,still can't match any of the local T/A's round here.).Most of what he taught can really be found within this forum,however I'm so glad I did his course.Together with what I've learnt on here my curries have improved ten fold to what I was cooking before.He's actually a very nice helpful chap,any questions he will answer no problem.
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A tad sweet perhaps, but worth a repeat performance
Over the years I have seen many Kormas cooked and this is identical to several demos I have had
One of the simplest curries to make
No extra spice, garlic or pepper
Thanks to another member I was sent copies of the spice mix, base and korma - just enough to make the korma. I agree with you that the korma is passable but I don't think it's up there with the best. As you said, there's no garlic or ginger in the base sauce, so there's no garlic or ginger in the korma either. The korma sauce tasted a bit like boiled onion sauce because that's what it was - the onions don't get fried/browned at any stage along the way, either. I cut the spice mix down to 10% of the quantities given and ended up with half a jam jar of spice mix. If I'd made the full quantity, it would have filled 5 jam jars! Are garlic and ginger added later for any or many of the other curry recipes?
I don't normally place too much importance on a tasting of the base sauce in isolation but, for what it's worth, this base sauce was 'quite tasty' whereas I'd say the MarkJ-derived base sauce I normally make is a lot more moreish, including all of garlic, ginger and partially fried/browned onions.
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I think hes been helpful on this site in the past and has given his
advise for free with out us knowing.
I bought the book (its only a few quid) and the Saag Alloo (main) spicing and method worked very well
but on this occasion i used chewytikkas base.
I am sorry i have not tried the books base yet,
but it cant be too far from chewytikka's or other good bases.
Chewys base moves towards sweet and savory and the final stage uses a
food mill to remove the unwanted bits.
I will be making this Saag Alloo again from this book using what ever base works
best (as said - i have yet to try the books base) this dish would be to compliment other Indian food.
I think its a good choice for party's etc as no meat is used and can be either a main or a side dish.
Also we have to consider other peoples diets (vegetarian etc) if your trying
to be a good host.
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we have to consider other peoples diets (vegetarian etc) if your trying
to be a good host.
That sounds like far too much hassle! Why invite anyone who's fussy or has self-imposed "special needs" (e.g. vegetarians) which mean they're a pain in the proverbial? Round here, people get what they're given.
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we have to consider other peoples diets (vegetarian etc) if your trying
to be a good host.
That sounds like far too much hassle! Why invite anyone who's fussy or has self-imposed "special needs" (e.g. vegetarians) which mean they're a pain in the proverbial? Round here, people get what they're given.
When we held a barbecue a couple of years ago, we made sure that there was halal, kosher and vegetarian food available as well as "ordinary" food for the majority of the guests; I wouldn't say there was any hassle at all, just a considerable pleasure in being able to invite people knowing that they would be able to eat and enjoy our food rather than having to politely decline it because it wasn't something they were permitted (or would choose) to eat.
** Phil.
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we have to consider other peoples diets (vegetarian etc) if your trying
to be a good host.
That sounds like far too much hassle! Why invite anyone who's fussy or has self-imposed "special needs" (e.g. vegetarians) which mean they're a pain in the proverbial? Round here, people get what they're given.
That?s a pretty unpleasant statement George. I was veggie for four years then started eating fish again, a further 11 have passed and I still don?t eat red meat or poultry. It?s true the opinion you have is sadly held by a fair few other people who choose not to think too much and there's also a collective name for them, can you guess it?
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Unpleasant, unhelpful and totally unneeded in my opinion.
Sorry folks, but how George is a Moderator on this great site is beyond me, and puts the board in a very bad light. :(
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Unpleasant, unhelpful and totally unneeded in my opinion. Sorry folks, but how George is a Moderator on this great site is beyond me, and puts the board in a very bad light. :(
Here we go again. I stated a personal opinion and, just because some people don't like it, the thread is in danger of going right off track because of posts like the above from martinvic. My post was at least partly on-topic because it related to a comment which Graeme made. Martinvic's post is a personal attack on me, whereas my comment wasn't aimed at any specific member. Prior to that, prawnsalad had also insulted me by saying my post was unhelpful and unneeded. I'm sure that many people would be horrified if they knew a vegetarian was coming for dinner and couldn't be put off. The extra work and effort required would probably be greater than for everyone else combined - a real pain the neck. If it was for medical reasons it would be different but that's hardly ever the case.
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George, I really cannot imagine anyone (not even your good self) being "horrified" because a vegetarian is coming to dinner, any more than I can imagine anyone being horrified if a Muslim, or a Jew were coming. We live today (thank God) in an inclusive society, and about the only people I can think of who would induce a sense of horror in me would be those who would ask to be served dog, or cat, or some other domestic animal that I mentally associate with affection rather than with food. Would you really be "horrified" if you knew a vegetarian was coming to dinner, or would you do what I think most people would do, and ask yourself "I wonder what I can serve him/her that will be enjoyable, different to what he/she would normally eat, and easy to prepare in view of all the other dishes I have to make" ?
** Phil.
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I'm struggling not to giggle at George being horrified at the thought of entertaining a vegetarian ::)
Personally, i cant see the problem? Onion bhaji's, Veg Bhuna, Veg samosa, rice, salads, chick pea curry???? seems quite easy to me!
That sounds like far too much hassle! Why invite anyone who's fussy or has self-imposed "special needs" (e.g. vegetarians) which mean they're a pain in the proverbial? Round here, people get what they're given.
Priceless ;D George, surely you'd invite someone to dinner because you have some affection for them not because they're easy to cook for?
I'm not having a pop by the way, you comment actually made me laugh out aloud. On my next curry night, I'm thinking of not inviting my bezzie mate 'Fat Paul' because I can see the look on peoples face when he approaches the layout. It's like they're thinking "Oh no, fat Paul's at the food again, hope he leaves something for us" hahaha
Nah, I'd never leave Fat Paul out, he's way too entertaining to be ignored ;D
Ray :)
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I thank Phil and Razor for having something useful to say on this subject, in the style of debate, rather than the previous 'waste of space' contribution from martinvic.
Should I start a separate thread entitled 'would you invite a vegetarian to dinner?' rather than ruin this thread? I have plenty more to say on the topic but I don't think this thread is the right place.
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George,
I thank Phil and Razor for having something useful to say on this subject, in the style of debate, rather than the previous 'waste of space' contribution from martinvic.
Should I start a separate thread entitled 'would you invite a vegetarian to dinner?' rather than ruin this thread? I have plenty more to say on the topic but I don't think this thread is the right place.
I think you should mate, can't wait for the debate........let's keep it civil though :)
Ray :)
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What's all this meaningless waffle about hypothetical scenarios - thought it was about a cook book - is this a curry forum!!!!!!!!!!!!
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What's all this meaningless waffle about hypothetical scenarios - thought it was about a cook book - is this a curry forum!!!!!!!!!!!!
well done hampshire hog for bringing the thread back to earth - I would love a separate thread though, am happy to debate the whys and wherefores of the rich and varied cuisine that is Indian.
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I thank Phil and Razor for having something useful to say on this subject, in the style of debate, rather than the previous 'waste of space' contribution from martinvic.
But this was really contributing to this thread about Abduls book though was it George?
That sounds like far too much hassle! Why invite anyone who's fussy or has self-imposed "special needs" (e.g. vegetarians) which mean they're a pain in the proverbial? Round here, people get what they're given.
::)
Sorry, but people reading some of the things you post is bad enough, but then seeing you are actually a moderator on here, in my honest opinion, makes this site look bad.
Humblest apologies to everyone else for going off topic and arguing on here.
My view is clear so I'll say no more on it.
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What's all this meaningless waffle about hypothetical scenarios - thought it was about a cook book - is this a curry forum!!!!!!!!!!!!
It is a curry forum but it is also unfortunately a forum in which rudeness and personal attacks are common and the lack of effective moderation means that trollery, spam and topic drift go unchallenged and uncorrected. The fact there's only one admin (who seems disinterested in the site) and no active moderators save for one individual of bizarre personality sets the tone and ensures many people who would be active members visit and post rarely if at all.
And before anyone says it - of course if I don't like it I can stay away can't it? Which is mostly what I do!
The tragedy is the lost opportunity of how good this forum could be if properly run.
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"prawnsalad had also insulted me by saying my post was unhelpful and unneeded."
ROFL you think that's insulting? Maybe I should take my teeth off my tongue next time.
Been looking back though your posts though George and Martinvic is absolutely right and like him for the sake of this site I am going to look the other way to your prejudice against vegetarians/selective eaters (which incidently is an ancient concept practised by many great people not just me!)
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Opps this went a bit off topic didint it :(
I hope every ones okay and has not moved
away from the site.
God job we all love cooking :-*
Saag Alloo from this book has anyone else made it?
I plan to make it again on Monday, i have still to use all of
Chewy's base so that's the base i will use.
I think we really have moved along way on here over the last year
or so :) fantastic.
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Haldi, I've been away from the site for a long time due to moving house and business commitments and have had a wee loook over the weekend. I have a dinner party on Saturday coming and was looking for something different. I will probably order the book after posting this though looking at your photo of the Korma it looked very different from the typical Korma you would find in Glasgow. I realise this is Bangladeshi inspired and will have the usual regional variation thing though noticed the finished base was almost identical in colour to The Ashoka Base I made up on Saturday past.
I've always been inspired by your contribution so thanks for the recommendation.