He's a busy chap another one...

How to make Tarka Dhal

Quote from: solarsplace on December 13, 2011, 08:21 PM
@Sami

Apologies for missing your post!

Love the picture, the rice looks plump, tender and delicious.

As for the curry - great colour, quite a thick texture - superb - please keep the pictures coming

@Jerry

Great report / feed back on the Vindaloo. Seems like a winner for you

Regards

Thank you for comment about my picture but I really do not mind if people don?t post about my stuff because I am happy just to share my results. I do not find much time for internet at the moment because husbands work is always moving country. Hope next year to spend more time in Thailand and cook more Indian food as husband has job in Bangkok.

Not like many other forum sites this is a very friendly place full of infos that no cooking books can give. I thank all for giving me this info and wish you people a merry Christmas and happy new year.

Quote from: haldi on December 13, 2011, 06:36 PM
I never want to upset anyone
I reported what I saw, and now regret it
All this upset is too much for me

Hi Haldi,

Apologies if my recent outbursts (in reply to others' comments, about your comments, regarding using "used oil") upset you 

Anyway, I've just knocked up a curry base (my own version) using "used oil" (which is, to my mind, very obviously "seasoned").  The "used oil", I used, is from frying bhajis.  And, yes, chips! - to which the oil adds a nice colour and taste. 

It's not the first time I've done it.  But, based on your comments, I want to try it again.  It's NOT "rancid oil", it's NOT "lard", it's NOT "knackered oil", nor, indeed, is it "3in1"!"  : 

It's simply oil that has been used, to fry other things, which it has picked up the smell and taste from!

The other thing I've done is to "fry", "tarka", or "bargaar", or "bhuna" (I'm now not sure which other people think it is!  But it's probably a combination of all of them!) the spices, garlic, ginger and tomato puree and added it to the pre-boiled veggies.  It makes much sense to me, since the spices needs the oil to release their flavours. And the veggies don't.

I haven't cooked any curries with it yet (I will within the next few days) but will let you know how I get on. 

Thanks for your comments and contributions Haldi.  I'm sure most people appreciate them (even if they don't post to say so!) 

Quote from: Graeme on December 13, 2011, 08:16 PM
but i need to order some kashmiri chilli powder asap :

Graeme,

i have kashmiri chilli powder and i don't think it will work as well as either the "fresh" red chillies see pic below or the dried (i buy it as "crushed chilli" which is red in colour).

Hi,

In the restaurant here in Brisbane there is a big heavy iron 'pot', more like a big wok with handles but heavy/thick metal, it is used for frying everything from bhajis, to pakora's, samosa's, capsicum and onion chunks are sometimes quickly fried in it (pretty much dip in and pull out) as well when being used in final dishes.

At times the chef has got me to use some of this oil to make the onion gravy, other times it is fresh oil. I asked about it and he said it does add a little flavor but not essential. Eventually that oil gets old, within a week and is thrown out and a fresh batch of oil goes in.

The oil is never used in either butter gravy, korma gravy or the veg gravy because there may have been meat samosa's fried in it, or chicken pakoras. The chef, while not a vegetarian himself ensures that fresh oil that has not been used to cook meat in it is always used for vegetarian dishes.

For him, not an essential secret ingredient, it is there on top of the stove so is handy and reduces waste and does add a little flavor.

Note that the onion gravy made with fresh oil and the subsequent dishes never seem to be lacking flavor.

Cheers,
Mark