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Topics - Robbo141

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1
Lets Talk Curry / Air Fryer anyone?
« on: November 30, 2024, 03:59 PM »
Hey all, good to see the site back up.  Pics won’t upload for me for some reason, even though the file size is less than 500k.  You’ll just have to imagine the beautiful lamb kebabs from the Dishoom book and accompanying kali mirch potatoes courtesy of my newest YouTube addiction, chef Ranveer Brar.  Really like his cooking channel.  Pav Bhaji will be next - my favorite lunch in Mumbai.

Anyone have experience with the air fryer? I just got myself one, having seen a ton of recipes / uses. Bought a little rack with skewers to do kebabs, chicken tikka, pakora, etc. Chicago winter temperatures ( just 11 deg F this morning) don’t favor my outdoor grill, so this gadget will keep me going.

Robbo

2
Curry Videos / Chef Ranveer Brar
« on: August 24, 2024, 05:30 PM »
Apparently this guy is a celebrity chef in India. He certainly has a swagger to him and comfortable in front of camera. Recent videos have the benefit of subtitles but earlier one do not.  All recipes in descriptions are English though. I can easily sit through the videos without subtitles too.
https://youtu.be/wWj8H28DfsI?si=6TE39Q0dB7Y2czxD

Tons of recipes and instruction.  Worth a look.

Robbo

3
Vindaloo / Rik’s vindaloo
« on: August 24, 2024, 03:00 PM »
Yesterday I made Rik’s vindaloo paste and boy was that a labor of love. An hour peeling garlic.


I was a bit concerned about the seemingly ridiculous 3 cups of ketchup (a foodstuff for kids and absolutely disgusting to me), but I followed the recipe exactly and now have 11 portions to experiment with.  7 TBSP of paste per dish. Freezer now full.
Rik calls for 10-20 dried chillies so I went with 19. A mix of dried Kashmiri and a few d’arbol.


Today, the roasted onion paste / base and tonight the first bash at the final dish.

Robbo

5
Pictures of Your Curries / Mumbai ‘Frankie’
« on: August 03, 2024, 03:02 PM »
I have to admit, I never came across Frankies in all my visits to Mumbai, but stumbled on a recipe and gave it a bash.




A bit like the filling you get in veg samosa, fried up and wrapped in roti. I had some chicken tikka handy and rustled up onion & peas pulao courtesy of Chetna’s mum.  Delicious.
The Frankie potato patty thing is also fantastic reheated with a fried egg on top for breakfast.

Robbo


6
Curry Web Links / Indian YouTube chef
« on: July 28, 2024, 05:24 PM »
I found this guy while looking for a recipe for my fave Pav Bhaji veggie recipe. Best street food I tasted in Mumbai.
https://youtube.com/@yourfoodlab?si=LGmVEeCyLnNvfSCG

Almost 6m followers and a ton of recipes. Some later ones have subtitles but all those I looked at have the recipe in English in the description.

Worth a look.

Robbo

7
Talk About Anything Other Than Curry / Ethiopian tibs
« on: July 14, 2024, 03:15 PM »
I’ve been down a bit of a middle eastern & African rabbit hole recently. Yemeni rice dishes kept appearing in my biryani research and look beautiful. Most recently I came across some Ethiopian dishes that got me interested.  Tibs is a simple stir fried dish usually beef or lamb but I’ve also seen chicken versions. I decided to give it a bash, which necessitated adding a couple of things to the pantry.
1. Niter kibbeh - a spiced ghee infused with cinnamon, ginger, garlic, onion, fenugreek seed.
I’d wanted to make ghee for a while and it was pretty straightforward. When you fry the beef in this kibbeh it smells wonderful. I wonder why they don’t do a similar thing in Indian cooking?


2. Berbere - a spice mix widely used in Ethiopian cuisine.  (Ethiopian garam masala?)
I found some at a local supermarket which has an extensive international foods section - including McVitie’s chocolate digestives for $5 no thank you.

I made tibs last night, served with garlic naan and it was delicious. The traditional injera soft sourdough flatbread served in Ethiopia doesn’t appeal to me and looks a bit of a faff to make.



Definitely one to repeat.  Next, to make my own berbere mix.

Robbo

8
Pictures of Your Curries / Japanese curry
« on: June 10, 2024, 12:56 PM »
Hello all, been a while.  Hope you’re all still at it.
Back from my tour of Japan and it was incredible. The most beautiful places I’ve ever been to. I was pleasantly surprised at how widespread curry is in Japan.  There’s a fast food chain called CoCo Curry with over 1200 branches and their curry was delicious. Tons of choices and ready in minutes. Wish we had them here.


Robbo

9
Lets Talk Curry / Spice blends and very nice tins
« on: April 06, 2024, 03:08 PM »
The missis picked this set up for me. She’s nice that way.



Bonus feature to the chance of trying new masalas though, these little tins have 2 lids and the internal one has a very satisfying snap when pushed into place. A great airtight fit and perfect for re-use.


I just made a fresh batch of garam masala from the Dishoom cookbook and mix powder I think I got from this site. Works very well with my instant pot pressure cooked base.

8 coriander
7 turmeric
5 cumin
4 curry powder

Spring is here and almost time to get the grill out from storage so I can curry it up outdoors.

Robbo

10
Lets Talk Curry / Japanese BIR?
« on: March 16, 2024, 04:26 PM »
Me and the missis are off to Japan next month and in her extensive research she read that Japanese Indian restaurant curry is just like BIR.  I was already looking forward to the culinary experience but now, I have the chance to try vindaloo in a country I’d never have considered. Pity I have to fly 14 hours though.

My only experience of Japanese curry is this paste, which makes a perfect sauce like I used to get in Chinese takeaways in the UK. The extra hot version is very good.



Robbo

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