Topic: NEW uploads youtube (may 2013 - )

[DalPuri]

Quail Chilli Kulkarni, Mogul Bagshot
www.youtube.com/watch?v=dGrKG2ohKYk

Achari Lamb, Mogul Bagshot
www.youtube.com/watch?v=FuIpSzE79g0

www.youtube.com/watch?v=iJUdcbCoIcA

www.youtube.com/watch?v=uqLR48s0_3U

[JerryM]

the Mogul Bagshot are interesting for the method - adding in whole spice at the start. it's something that i've never tried knowing it's more akin to the traditional method.

certainly not TA food.

[DalPuri]

Mogal-e-Azam on Taste Nottingham food show
www.youtube.com/watch?v=V2PuLGoAFRU

Chicken Jalfrezi Currykitz
www.youtube.com/watch?v=FaosIYXuQp4

Chicken Jalfrezi at Bengal Cuisine
www.youtube.com/watch?v=rDCC2XAdE7s

[JerryM]

that "Mogal-e-Azam on Taste Nottingham food show" is a real tease. the food looks to die for yet the speed beats the eye and it ends up being very frustrating not being able to pickout the ingredients.

the comment on "burn the spices" is something that's cropped up a few times. despite my efforts i still feel it means "cook out the spices". any other thoughts or experience being very welcome.

[DalPuri]

I'm glad someone picked up on these latest videos, in particular the Nottingham one. I thought it would be you Jerry, being your manor and all that. 

I think what he means by burning is creating the brown residue on the bottom of the pan before the deglaze.
You could tell straight away watching him that something wasnt right. The tie for a start. Then searching around for ingredients.(he later admits he doesn't cook much anymore) It soon all came back to him though and by the end when they were tasting, it looks like he surprised himself. "Not bad" he thought.   ;D
Not sure if he added mixed powder or not. Sounds like he starts to talk about it, but the camera doesnt capture him dipping the spoon in.
I liked the sliced garlic tarka at the end too. 
All in all, a pretty good video from an old(ish) school chef. (and the odd tip to boot) 

[JerryM]

Dalpuri,

i think it's possibly a general misconception by us all - ie if no one replies no one's interested - it's probably the complete opposite - really top notch info needs nothing other than a thankyou. i guess the increase in no off views tells but you don't see the stats as headlines.

as you've guessed i view all the video you post - it's my kind of TV.

the "chef" reminded me of the owner of my local restaurant. he like them all gives very little away. one thing that did surprise me is that everyone in the firm knows (and does when needed) everyone else's job - very strange to western "union" membership of course. you can tell who's cooking though given the vast difference in abilities across BIR land chefs.

the spice fry "residue" is something i'd not connected with - many thanks. when frying in free water (watered puree, 1 chef of base in my case) i get the residue that you refer to (my end point).

assuming this to be the case - logic would suggest no difference in using either technique ie hot fry in oil or hot fry in free water as long as the end point is same.

so far i'd always pictured spice being added to the hot oil and potentially physically burning before reaching the pan bottom. i guess with the pan off the heat in moving to the spice containers there is protection against physical burn yet time for the spice to settle in readiness for a quick stir and heat before the quench.

i'm sticking to my current method but always have a nagging doubt that more flavour might be there - despite lots of attempts "test hot oil fry's" i've never been able to rule it out as inconsistency far outweighs any perception of flavour improvement. 

ps missed the garlic tarka - will have to watch it again  ;D

[goncalo]

I second JerryM and I sometimes fail to acknowledge your effort DP, I find most of the videos you post are top notch and I watch most, but don't always reply. Thanks a lot.

These videos are particularly interesting as jalfrezi is my favorite BIR dish, so seeing a few videos, did make me want to go back to cooking curries, but with all the heat these days,  I can't force myself to go back to the kitchen...I'm also enjoying the healthy salads these days too.

[DalPuri]

Hey i'm cool, dont expect any thanks or anything. As long as someone gets something out of them, im happy. 

Made a curry round a friends over the weekend.  :-X
He's a vegetarian that doesnt cook so No frying pans and just a couple of stainless saucepans. I KNEW i should've brought pots n pans too!  :
Stainless steel just wont give you a good curry no matter how good a cook you are. It doesnt reduce down properly and too high a heat will just burn. Its happened twice now cooking for other people with the wrong pans. Its embarrassing and you just know from the smell its not going to be right.
Still perfectly edible but the burning/browning of spices into the pan and the various reductions is one of the most important aspects of BIR cookery and the difference between a restaurant curry and a homestyle curry.

[JerryM]

DalPuri,

i've had similar. i have an "Az" omelet pan (brilliant for garlic). i don't know what it's made of but it does not rust (black steel pan rusts very easily) suggesting some stainless content.

in short i tried using the pan to cook curry and was real rubbish. the reason in this case may have been down to the thinness of the pan material but who knows.

it just shows there's much we still don't understand.

[JerryM]

had opportunity to make my norm parker21 CTM side by side with the Nottingham azam recipe.

the main difference being addition of tom puree, mango chutney (used 1 htsp of both) and almond powder (used 1 htbsp) in the azam.

going to repeat again but leaving the tom puree out of the azam recipe - felt it took away from the taste of the coconut flour. i liked the addition of a little almond powder.

i'm not sure on the mango chutney - it did not have any negative effect. the dish is quite complex to start with (mainly the red masala). it was the effect of hot frying the mango that i was interested in and perhaps just need to give it a few more goes.

this is my best guess on the Ctm (mogal-e-azam)

Oil
Garlic
Onion
Mango chutney
Tom puree
coconut flour
Almond powder
Little mix pwdr
Little sugar
Sauce ?red masala
Base
Cream