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Messages - Tim.C

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1
Lets Talk Curry / Re: almost there! But always have sour taste
« on: October 15, 2017, 09:01 AM »
I had this problem at the beginning too. You can try the sweeter spanish onions, or, what I do is to spoon off the surface froth/layer duting the boiling stage.
I think many of the bitter chemicals are in that area. It helps anyway. Try not to stir that layer back in.

2
Just Joined? Introduce Yourself / Re: From authentic to BIR: Hello everybody!
« on: August 13, 2014, 07:23 AM »
You can use dried mint just as well for mint sauce - in fact I think it's better than fresh when used in Tandoori mix (peppermint is the magic ingredient).  it also keeps longer :)

3
Grow Your Own Spices and Herbs / Re: coriander questions
« on: August 12, 2014, 03:06 PM »
If you get any coriander plants to grow in your garden, you can leave some to go to seed and replant those the next spring. However, I just leave them and they self-seed like mad. They are tough hardy, even through tough Austrian winters. Every year I get a free crop of coriander in the veggie patch.

4
Tandoori Dishes / Re: Chicken Tikka Masala - The Authentic Real Deal.
« on: June 24, 2014, 10:07 AM »
I used this yesterday, on the spur of the moment. I had to change the creamed coconut for coconut milk as I didn't have any in. I was pretty impressed. Could cut down on the tomato soup, but only a bit. I think.   Otherwise it got good comments from the familiyy

5
Just Joined? Introduce Yourself / Re: From authentic to BIR: Hello everybody!
« on: May 23, 2014, 08:17 AM »
>By the way, "Servus" is Bavarian, I prefer the northern "Moin Moin"! :-D

Ah, yes I should have thought of that duh!.
Servus is also Austrian, which is where I am.  :-)
It could have been worse, I could has said "gr

6
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: More recipes from a chef
« on: May 21, 2014, 03:07 PM »
Bhuna, boona ...
Fry the spices in oil, then before they burn, add some water, fry some more until water evaporates, and repeat until the oil separates and/or the spices are cooked.
It's a method to fry the spices without them burning.

7
Just Joined? Introduce Yourself / Re: From authentic to BIR: Hello everybody!
« on: May 21, 2014, 10:05 AM »
Hi m0rq and servus,

 what you might find in Germany (or generally outside the UK) is the fact you can't get self-raising flour, which is called for in some recipes, and also that the German baking powder is, ime,  "weaker" then UK baking powder. I think the Germans put (more) flour in it as well. So you might need to experiment there.
There are some suggestions for making up your own SR -flour as well, either here or elsewhere on the Net, but it seems to be a very hit and miss thing with very variable amounts. Again, trial and error.
I'll be doing a few trials in a couple of weeks when I get time, on some of the the yeast-free naan bread recipes, and will try some home-made self-raising mixes.

8
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: Naan bread
« on: May 07, 2014, 10:22 AM »
I've done some googling on SR flour, but it all seems a bit hit and miss, so when I get time and could be bothered I'll try it...
I always baulk at recipes with a "cup" of flour (can't Americans use scales?  hah!  ;)  ). But I've made a spreadsheet to come up with an average of about 10 versions I found on the InterWeb that I'll start with when I try.

My first attempts at non-yeast naan recipes all turned out like biscuits. So I tried the yeast one and had more success. Only problem is that I don't always have yeast at home, and it needs that little more planning. I'd like to get at least a decent version without yeast for "emergencies".


@Geeza: thanks, I'll try that next time too.  They did tend to balloon up a bit.



9
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: Naan bread
« on: May 05, 2014, 04:45 PM »
Well I tried this 2 weeks ago. Partly because it doesn't use self-raising flour - which you can't get here in Austria.
Anyway, I used half-measures and all went swimmingly until I put them under the grill, where they puffed up and turned into almost ciabatta. The taste was good though not quite right.

Last weekend I tried again, this time using a little less baking powder and used about a 1/3 chappati flour instead of all white. Bunged a baking tray over the barbeque, and bob's your uncle.  A pretty damn close result at the second try.  Still a touch fluffy, but only a touch.
I think the kalonji have to go on pretty quickly while still hot.  And a bit of smoke really does the trick.
 I'll be trying this again.

10
Curry Videos / Re: Madhur Jaffrey's Curry Nation
« on: April 13, 2014, 01:31 PM »
great set of videos, thx!

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