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Cooking Methods / Re: Know your Onions!

« on: April 18, 2008, 03:55 AM »

Can anyone tell me some nice herbs or spices I could add while frying my onions to make a chicken tikka have a more flavourful taste? Lately I have found that something is missing.

Also thanks for all this useful infomation on onions it will help me in later dishes.

Starters and Side Dishes Chat / Chicken Tikka

« on: April 18, 2008, 03:53 AM »

Ok I love the flavour of a nice spicy chicken tikka but lately I found something is missing. So have any of you got suggestions on any other ingredients I could add to spice it up a little and give a more flavorful taste?

Glossary of Spices / Re: Cumin (Jeera)

« on: April 18, 2008, 03:51 AM »

I find this a very good spice to use with chicken tikka curries. I have added this in most of them and it adds a very nice flavour to complete the dish.

Glossary of Spices / Re: Bay Leaves (Tej Patta)

« on: April 18, 2008, 03:49 AM »

Thanks alot for postng these since I was deciding for a nice herb to mash up and use and as a decrotive purpose also.

Top quality photographs and a very nice looking herb indeed.

Lets Talk Curry / Re: Shop Bought Fried Onion Yes or NO

« on: April 18, 2008, 03:46 AM »

I personally always go for the fresh onion approach since nothing can compare to a nice freshly chopped onion, slowly fried until golden brown. As oppose to already friend onions.

Trainee Chefs / Beginners Questions / Re: Fat Free Currys

« on: April 18, 2008, 03:43 AM »

I have to agree with you on this one a nice fat free curry with all the flavours, aromas and tastes of any other curry.

Here are a few things you may consider.

Use very little oil for frying onions to start a curry off. Add splashes of water to stop food from burning. Nver add extra oil once you've started as it'll be cold and absorbed by the food.

Use yoghurt rather than cream. Use lean meat for making curry, well trimmed with as little fat on as possible.

Have plain boiled rice rather than pilau or naan bread.

Have a portion of vegetable or dhall curry. Avoid any oil floating on the surface. At home you might find it wasy to remove oil on surface of the cooking curry.

If you do go out for a curry avoid alcohol, try and have some salad.

Don't have popadoms or chutneys as they're full of calories!

Try soupy dhals made with different types of lentils and onions and spices.