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Messages - Robbo141

Pages: [1] 2 3 ... 43
1
Talk About Anything Other Than Curry / Re: Just a General, in the current world...
« on: May 31, 2025, 06:35 PM »
Photo upload thing not working from iPad still


2
Lets Talk Curry / Re: 24 H with a Master Chef of Indian Cuisine
« on: May 31, 2025, 06:11 PM »
Paneer is very straightforward and worth the time. I do it regularly with a gallon of whole milk. I bought the missis a cheese press the other year when we had a bash at making cheddar, but heavy pots can do the job too.
Chetna Makhan has a good video on it.

https://youtu.be/CD49ehg-gBQ?si=IPMPOMEXI2uORy2X

Robbo

3
Talk About Anything Other Than Curry / Re: Just a General, in the current world...
« on: May 31, 2025, 06:07 PM »
Hey BAJ
I recently made Julian Voigt’s latest base (a lovely thick consistency) with the intent of trying the madras recipe he posted. I’ve used his base twice now, with great results, but just winging it based on experience. I’ll get to the madras soon I think.
Today is lovely sunny 60 deg F in Chicago and lunch is Indian veg curry puffs. Made the filling from the Dishoom samosa recipe but just making a couple pasties in the oven. Will see if I can upload a pic once they’re done.
Glad to see the (very) few folks still here.



Robbo

4
Cooking Methods / Re: The Tilted Pan
« on: May 21, 2025, 01:08 AM »
Just seeing pics of takeaway vindaloo from back in blighty hurts my heart and at the same time, lifts it. I make a decent curry occasionally but man, those oily paper wrapped containers (foil back in the day) bring such good memories. Long way to fly for a curry for me though…
Keep posting Rob. Love these.


Robbo

5
Curry Base Chat / Next base to try
« on: April 13, 2025, 05:36 PM »
Julian has been around a long time. A very clear video.
https://youtu.be/3Nogt06vSuc?si=OhhBD8wa0o0ZjsTk

I think I’ll try this one. I’ve used cashews in a few traditional curry recipes recently but not seen in a base before. Spring has sprung, soon it’ll be outdoor cooking time. Excited!

Robbo

6
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: ++++MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant ++++
« on: April 06, 2025, 10:35 PM »
Hey Ivan
I’ve never seen a base recipe that includes potatoes.  I wonder what kind of consistency that would bring when it comes to the blitz stage? Ive tried many variations and never achieved the holy grail of true BIR dishes, but still made some tasty curries.
Next one I’m trying is very old school and can’t understand why I’ve not tried before, but Kris Dillon’s base from the Curry Secret book.
Let us know if you try a base with spuds, I’d be interested to know how it turns out.

Robbo

7
Pictures of Your Curries / Re: Masala fish
« on: April 03, 2025, 01:05 AM »
Indian prepared fish is honestly one of my favorite things.  The first time I had tandoori pomfret in Mumbai was astonishing. Never been able to recreate it, but the quest continues.
Robbo

8
Pictures of Your Curries / Re: April BBQ (mini)
« on: April 03, 2025, 01:01 AM »
Agreed, pop those babies in a vindaloo and bingo. Looks beautiful.

Robbo

9
Lets Talk Curry / Re: Dishoom Dhal Makhani
« on: March 08, 2025, 05:52 PM »
Sorry to hear that T63
The first dish I made when I bought the Dishoom book was their house black dal and unfortunately I didn’t really think it was anything special. Granted, nothing I cook will be as delicious as the dal makhani I first experienced in Ahmedabad, but still disappointing.
Same with their chicken Ruby.
The one thing I keep returning to is their Sheekh Kebab recipe. Makes great keema for rice dishes too.
Spring almost here in Chicago and will soon be able to bring out the grill and cook outdoors for ‘proper’ kebabs etc.
Robbo

10
Pictures of Your Curries / Re: Chicken vindaloo
« on: February 06, 2025, 02:08 PM »
Lovely. 8am and now I’m craving my favorite dish.
Recipe please?

Robbo

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