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Messages - qprbob

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1
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: chapatti
« on: December 15, 2010, 03:46 PM »
Another tip when cooking Chapatti, is to hold down the chapatti with a t-towel. This will cause it to blister and the blisters become brown when turned over. Do this on both sides and the chapatti will have an authentic look about it.

2
Trainee Chefs / Beginners Questions / Re: What is a "Chef's Pinch?"
« on: August 12, 2009, 04:31 PM »
Surely it depends on how big the chefs fingers are. :D

3
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Onion Bhaji's
« on: August 10, 2009, 04:39 PM »
Considering Mangos when they are ripe, are quiet sweet, Amchoor(dried Mango powder) is quiet bitter to taste on its own, but never the less it seems to add something when cooked with other ingredients.

4
British Indian Restaurant Recipe Requests / Re: help needed with making perfect sag aloo (potato spinich curry)
« on: August 10, 2009, 03:12 PM »
DD
I've made Chilli Prawns SaAg Aloo and found it to be very good. The only change I've made, I've increased the Spinach to Potato ratio. I once tried adding a couple of Tablespoons of curry gravy to it, as it is very dry without. Unfortunately this didn't work very well.
I would also be interested in a Saag Aloo with more of a saucy texture.

5
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: CA's Onion Bhajis (Illustrated!)
« on: August 10, 2009, 12:17 AM »
Hi BB
Did you ever try pre frying the onions? Not sure that pre - frying the onions first would work, it would make them too crispy. I have always found that the onion is fairly soft coated in a crisp batter. Would be interested in your findings.

6
Lets Talk Curry / Re: Big Day !
« on: August 09, 2009, 11:53 PM »
Glad you had a good day Emin. I too think some of the best curries I have eaten are the traditional type. Having said that, I do hanker after a BIR curry , like that of the late seventies - eighties. I will always still make traditional Indian food as well. Looking forward to the recipes.

7
Talk About Anything Other Than Curry / Re: Ramsey Swears for You
« on: July 29, 2009, 05:54 PM »
Very good ;D ;D ;D

8
Vindaloo / Re: Bobby Bhuna's Bhundaloo Illustrated
« on: July 23, 2009, 11:49 AM »
Hi Bobby

Will have a crack at this in the next few days. I will have to make some more base as I have only a Balti base and One tonned down version of SnS's 2008 base. I might have a go with the Balti base tonight although it will have a different texture and taste. Would be interested as to what you think BB.

Bob

9
Lets Talk Curry / Re: 100%
« on: July 22, 2009, 10:19 PM »
Well done Haldi

I have oil from the deep fat fryer that has been used only for Bhajis. Only cooked five batches, so no where near ready for use in the base or curry. From now on, will cook everything in it except fish and hopefully get the same results as you.

10
Talk About Anything Other Than Curry / Re: Sirloin Steak
« on: July 20, 2009, 03:46 PM »
I have my steak blue as well, the only way to eat it IMO. I just season with a little salt and freshly ground black pepper, then as you say 30 seconds each side.

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