Quote from: Curry King on May 01, 2009, 09:27 PM
Hi,

Why not try Bruce Edwards, simple and one of the best:

https://curry-recipes.co.uk/curry/index.php?topic=2815.0

I've had some nice success making Vindaloo with this base. Has my vote.

Yeah, I was having issues with it not rising for whatever reason (it seemed like I didn't even mix it properly to begin though!  Lack of experience thing...so I'm not positive)

When I cooked them, they were just too thin, and crispy, although a couple of them I purposely used more dough, and made them a bit thicker, and didn't cook them quite as much. 

THOSE from a texture standpoint started coming together with decent texture (...on...maybe 1/3 of the bread), but when I tasted it, it was just like tasting a mouthfull of flour >.<.

So, yeah, I might play with that other recipe a try and see what happens  . We live, we lern, we try again.   

First curry I ever made, before I discovered this site, or learned about curry bases etc  was just a standard chicken curry.  I didn't catch the "Add two cups of water, and simmer for an hour" part, so I pretty much with meat that was just coated with oil and spices  :-X!! I've improved in that department since then...so I'm going to do the same with these Naans if it kills me!


...for the sake of my guests though this weekend, I might be good and just pick up something from the indian 'mart on my way home   

Well, I gave this one a go yesterday. No yeast, just used the Self-Rising flour. 

And Yeah...let's just say I had Gord Ram behind me the whole time going

Ramsay: "What are you doing man!?

Me: "I dont' know Chef."

Ramsay: "Well that's painfully obvious! I mean, are you serious? Are you ()&*)*ing serious? Look at it....just #**#ing look at it!!!"

Me: "Yes chef."

Ramsay: "Now tell me...what does that look like to you?"

Me: "...it looks bad chef."

Ramsay: Wrong. It looks WORSE then bad. It looks bloody ghastly! Pathetic...it looks like s*@t!!"

Me: "I'm sorry Chef. I'll make it right chef."

Ramsay: /facepalm "No...no f$#k off. Shut it down, clean it up, and GET OUT!"

Me: "But Chef, I-"

Ramsay: "I SAID GET OUT!!!"



I don't think it's a problem with the recipe of course, it's just my utter lack of experience in working with raw dough - in fact this is my first time doing that at all period. The stickyness of the dough seems to make it challenging for even people who are more experienced with that sort of thing...perhapse this wasn't the best way to get my feet wet.

I think for now I'm just going to have to find the breads at a grocer or something. For now at least. Maybe I'll experiment next time with something else like...a frozen mini pizza...or...pretzel...or something.


*Sobs* they look so delicious tho

Quote from: JerryM on April 01, 2009, 08:03 AM
the reference to BIR was only on the size of onion.

on the spice mix for rogan josh Chris303's recipe calls for the rogan josh masala. at the time Chris posted recipe for Balti Masala. i'm not sure where the original recipe is but i have it as (all ground powders): coriander 12 parts, methi 3, cumin 3, chilli 1.5, Turmeric 4, Garlic 4, Ginger 2, mustard seed 2, green cardamom 2off, Fennel 2, curry leaves 4off (i don't use), whole clove 7 off (i would not add), casis 4", onion 0.5, Lovage 0.5 (not used), Bay 5 off, star anis 1 off, fenugreek seed 1/2 part. i'm not sure where the original recipe is posted (and can't find). i use panch puran to cover some of the mix requirements (fennel, mustard, cumin, fenugreek and i think mustard "nigela")

having used both spice mixes in the rogan josh i felt the balti masala just had the edge over the rogan josh masala.

Hmm, I might try out the Balti Masala then once i've finished off the batch of RJ Masala that I have made. Thanks for the tip

I'm probably going to try making these for a Curry party I'm hosting on Saturday. My question is: How long do they last, and what's the best way to store them?   I was going to make them tonight...so my question is should I just toss them right in the freezer when they cool? Or will they still be OK come Sat if I toss them in the fridge (or should I just keep them in room temp - wrapped up or something)

Welcome . I've only been here a couple months myself. These guys here take care of you though...

I know the recipes seem overwhelming at first, but the logic is you pick a base (I picked Bruce Edwards'...it was simple for me to do, and has worked with all of the dishes I've tried thus far), pick a recipe and go. The toughest thing for me was the process of stocking my spice rack

It's addicting making this stuff, because each time you do it, your methods become better and better, and you get more confident with the food you're making.

Anyway, GL with the cooking. Post pics of your creations

Quote from: Cory Ander on March 30, 2009, 01:58 PM

Quote from: Malachyte on March 30, 2009, 01:20 PM

Quote from: JerryM on March 30, 2009, 08:09 AM
which spice mix did u use the rogan josh masala or the balti masala.

I used the Rogan Josh Masala

Nice pics malachyte (are you a copper carbonate compound or something then?  )....but, please, what is "rogan josh masala"?  Are you and Jerry saying that BIRs use a special rogan josh spice mix for rogan josh?  If so, what is it please?

The Rogan Josh Masala Recipe I used is here -->  https://curry-recipes.co.uk/curry/index.php?topic=2477.0

I cut the Black pods down from 4 to 2. (But I suppose that's all up to preference isn't it?) 

I'm not sure if a proper BIR uses a mix like this, or similar to it, or does something else. Sorry
(This is where I exclaim "I"M NEW!!!"  LoL) 

Quote from: JerryM on March 30, 2009, 08:09 AM
looks spot on Malachyte.

did u put fresh tomato in - i can't pick it out in the pic.

may or may not be of interest but i would chop the onion smaller (only to try to look more like BIR).

which spice mix did u use the rogan josh masala or the balti masala.

I used the Rogan Josh Masala, and just tinned tomatos with this one (normally I use fresh, but I was out, and this was one of those "Spur of the moment" things)

I'll keep the onion tip in mind. I need to sharpen up my knife a bit I think is the problem (...or...maybe get a decent quality knife first? Hmmmm..)

Quote from: joshallen2k on March 30, 2009, 01:48 AM
That looks absolutely scrumptious.

How did it taste?

Really really nice. I tend to make this particular recipe quite a bit,because the spice is just right for my palate, and I always tend to have the ingredients for it on hand.  It was tough to stop eating it 

So I hope I did this right.  This is a Chicken Rogan Josh I made tonight https://curry-recipes.co.uk/curry/index.php?topic=2478.0

with a couple of modifications based on JerryM's suggestions...and a bit of evidence that I really like corriander