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Messages - Zed666

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1
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: H4ppy-chris new naan recipe
« on: June 30, 2016, 01:49 PM »
I have made these naans a few times now and always just followed the original recipe. I just noticed the addition of yoghurt in the 'adapting h4c recipe for yeast' thread and am just wondering what other gems of information lie within this 50page behemoth thread.

I really don't have the time to scroll through the entire thread reading every post.

After browsing a few pages I picked out just a couple of tweaks.. one being to add a tablespoon of yoghurt and the other was to make sure you mix the baking powder into the dry ingredients.

Do I need to adjust the water/milk content after adding a dollop of yoghurt?

Are there any other popular suggestions hiding in this thread?

2
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
« on: January 01, 2016, 03:09 PM »
Thanks for clarifying CH....I did use pretty much a whole small pepper in my recipe anyway thinking the recipe called for 1 large one.....so for my half portion the quantity would have been about right minus the slight flavour difference.

3
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
« on: January 01, 2016, 01:52 PM »
I have just gone back to a few pictures of people making this base and realized I may have messed up slightly...

"1 green pepper/1 red pepper"....I read this as meaning 1 green pepper OR 1 red pepper whilst other people clearly have added both.

Could somebody clarify this?, surely it would have been "1 green pepper & 1 red pepper" if we were meant to use both ?.

The Zaal base is similar and uses just the 1 pepper.

4
Lets Talk Curry / Re: When Curries Go Wrong
« on: January 01, 2016, 01:32 PM »
Yea, I've never had any issues with homemade minced g/g but had a long battle with identifying where a weird taste was coming from a long time back....turned out to be the store bought minced garlic with all its preservatives.

5
Lets Talk Curry / Re: When Curries Go Wrong
« on: January 01, 2016, 12:26 PM »
Is your garlic/ginger pre-minced store bought kind?.....I find this, especially the garlic can add a weird bitter taste to currys if the jars ar'nt so fresh

6
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
« on: January 01, 2016, 11:38 AM »
Since I don't really contribute back to the site as much as I should, I figured I would post a couple of phone pics of me making this base  :)...apologies for the poor camera phone quality. The base came out well, but not as orange as others.....I wonder if this is because I am doing a halved version and the amount of colour the turmeric adds to the base is not linear with amounts. I look for the little sweet twang on your gums when making my bases rather than taste, which is more down to how well you have cooked your onions/type of onions....this one came out perfecto.

Begin:

Melting Away:

First Blend:

Tarka Added:

Final Blend & Watered Down:

7
Tandoori and Tikka / Re: Chicken Tikka by Razor (Illustrated)
« on: August 10, 2011, 11:38 PM »
Hi Razor,

Since your previous recipes have done me well so far I decided to try this one and brilliant results mate!!!.

Im going to use this recipe whenever I fancy a chicken kebab in pita :)


8
Talk About Anything Other Than Curry / Re: Slow Cooked Chipotle Pulled Pork Sandwiches
« on: August 10, 2011, 07:07 PM »
Looks brilliant...

I made bbq pulled beef the other week, may have to try pork next

9
Just Joined? Introduce Yourself / Re: Newbi Curry Cook.
« on: August 10, 2011, 03:44 PM »
I find red onions lack the punch to be of any use in a curry/base.

The only time I use red onion is as above, in salads and sandwiches where their mild flavour compliments everything else.

Z.

10
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: CWG's IG Style Bhajis
« on: August 09, 2011, 05:36 PM »
A Piccy is the least I could  do for such an amazing recipe....roaring succes these!!!.

I was a little scared at the ammount of gram flour I was having to add to the mix to make it mouldable.....but 12 mins in the fryer they were perfectly cooked through!!!.

Thankyou for the brilliant recipe!!!!....I shall just add half a tsp more salt next time :).

Z.

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