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Messages - two-sheds

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1
Lets Talk Curry / Re: Main dishes : pre-cooked chicken or raw ?
« on: November 17, 2010, 03:28 PM »
Try panpot's Ashoka pre-cooked chicken you will never look back.

2
BIR Main Dishes Chat / Re: Favourite dish at the moment ?
« on: November 03, 2010, 02:01 PM »
creamed coconut is the worst ingredient health-wise as it is 50% saturated fat

3
Lets Talk Curry / Re: another curry recipe book
« on: October 26, 2010, 08:38 AM »
thanks for the gen haldi will forget the madras and probably try the vindaloo

4
Lets Talk Curry / Re: another curry recipe book
« on: October 25, 2010, 01:53 PM »
just received the book (booklet) Saturday must say I prefer the Asoka pre-cooked chicken recipe also no mention of freezing only 3 days life in a fridge the quantities suggested for initial preparation, basic sauce etc means you would have to cook like the clappers to use it all up in 3 days. Repices look interesting and will give the madras a go. 

5
Lets Talk Curry / Re: salt how much to add
« on: September 22, 2010, 01:37 PM »
thanks for all the input I will use 1tsp for a recipe for four persons as a standard to start with  at the frying stage and see how it develops

again many thanks

6
Lets Talk Curry / salt how much to add
« on: September 17, 2010, 09:22 AM »
made a medium chicken curry earlier in the week with no added salt as per recipe;looked good,smelt good and finger tip taste was good but when I came to eat it with rice etc it seemed tasteless so sprinkled some salt on which helped but still seemed lacking. what amount of salt would members recommend to add at the beginning of a recipe?

thanks

7
Lets Talk Curry / Re: Undercover Curry - Anyone heard of it?
« on: September 16, 2010, 09:10 AM »
I made the 2 litre version of the base in a slow cooker in the garage and although it took quite a time obviously you can leave it and come back later for the next stage and then leave it again ; the result was a very tasty base .next a madras from the book over the weekend.

8
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Undercover Curry - Base Sauce
« on: September 03, 2010, 01:52 PM »
I prepared the 2 litre version using a slow cooker in the garage about 3-4 hours on low until oil film appeared, then  on cooling completely pureed the gravy and then left on high for a couple of hours the result was a very tasty gravy. I used 400ml of sunflower oil and when completed scooped of approx 150ml to use as "good oil" for use in subsequent dishes

9
Lets Talk Curry / Re: Madhuban sauces?
« on: August 13, 2010, 01:18 PM »
hi ramirez

i have tried madhuban sauces on several occasions in the last year and was impressed especially with the madras,i bought all six types of curry but not the thai ones.
the tikka, jalfresi and balti are also very acceptable and a favourite with the wife.
they are a sauce ready to heat ie microwave and what i did was prepare some chicken tikka the night before then marinate in my sauce of choice over night and then microwave prior to eating with rice or a nan. the delivery by post was very quick and the packageing was most impressive. delivery needs a signature or if no-one in its left at the nearest post office. cost is approx ?20 for 6 . try them you won't  be disappointed for a quick curry.  good luck

10
Lets Talk Curry / Re: Undercover Curry - Anyone heard of it?
« on: July 07, 2010, 09:28 AM »
have ordered one this morning will report on reciept

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