Topic: Gram Flour in the Garabi

[haldi]

I thought gram flour might be the "missing" ingredient
I tried it in several bases but couldn't really notice it
I also tried putting in old poppadoms, after I had ground them
To be honest I have all my hopes, of a breakthrough, with Chris's ebook
I want to know what that fried mystery ingredient is, that he adds to the base

[Peripatetic Phil]

Opacity...farinaceous... you should be a lecturer of science Phil! :-)

No, a real science lecturer would have written "turbidity", not "opacity"
** Phil.

[Unclefrank]

I thought gram flour might be the "missing" ingredient
I tried it in several bases but couldn't really notice it
I also tried putting in old poppadoms, after I had ground them
To be honest I have all my hopes, of a breakthrough, with Chris's ebook
I want to know what that fried mystery ingredient is, that he adds to the base

Gram flour in mix powders is really suited for certain dishes.
A couple of local restaurants/TA by me Haldi have a slight taste of keema in their dishes but can't find any keema in the actual dish, also a very intense flavour in some locals too and a thick consistancy to their sauces.
I do like the idea of the poppadoms, have you tried just the oil the poppadoms are cooked in, not a big fan of poppadoms and we don't fry them if we have them at home.

[jb]

I thought gram flour might be the "missing" ingredient
I tried it in several bases but couldn't really notice it
I also tried putting in old poppadoms, after I had ground them
To be honest I have all my hopes, of a breakthrough, with Chris's ebook
I want to know what that fried mystery ingredient is, that he adds to the base

Couldn't agree more Haldi,wish he'd hurry up.He's adamant it's something that's never been discussed or shown before,I just wonder what it could be?

[Garp]

Tomato sauce?.........oh wait, that was the last great breakthrough 

[Peripatetic Phil]

No, I've seen an e-preprint of the long-awaited H4ppy B00k and in fact the secret ingredient is CURRY POWDER.  Preferably Sharwoods, or any supermarket brand, mixed with water and then added just before the dish is served.  Absolutely guaranteed to remind you of the sort of curries your mother used to make, particularly if you add a few sultanas for extra authenticity.  Serve in the middle of a ring of boil-in-the-bag Patna rice, with some lovely Cross and Blackwell mango chutney.  DEElicious   Best washed down with a Double Diamond or two.

** Phil.

[fried]

No Schwartz spice, I'm not interested!

[Garp]

Oh Phil, you've ruined it now.

I was hoping it would be Vesta and Breaker.

All kidding aside though, H4ppy Naans made it worthwhile joining this site.

[haldi]

have you tried just the oil the poppadoms are cooked in, not a big fan of poppadoms and we don't fry them if we have them at home.

Yes I used oil from frying about 50 poppadoms
That was my last serious curry experiment
I couldn't eat most of the poppadoms, and ended up chucking them away
That's when I thought "this perfect curry search, has gone a bit too far"
I was spending about five hours preparing a curry that wasn't as good as a bought one costing a fiver
I also had a freezer full of various curry gravies that didn't produce what I wanted

These last few months I have got some of my old enthusiasm back and I bought the "The Glasgow Indian Takeaway Recipe Book"
The base requires 4 kg of onions
That's a lot of onions
So I'm making half measures
The author claims that the "secret" to takeaway flavour is the length of time you cook the onions
That theory is consistant with Julian's base recipe
But it rather flies in the face of the majority of others on this site (including one's posted by me)
If I could make a madras to curry house standard, I would be happy
Time will tell

[chewytikka]

Gram flour in a Garabi,  ;D ;D A complete wind Up. :

But you could try some of this mix ;D ;D



cheers Chewy