Topic: New tv series -Parveens Indian Kitchen

[Ghoulie]

https://www.itv.com/presscentre/ep1week4/parveens-indian-kitchen

Quite interesting

[Peripatetic Phil]

Is there an ITV equivalent to the BBC's "i-player" where someone without a television might watch this series ?
** Phil.

[Ghoulie]

You can find her - Parveen Ashraf - on youtube Phil with various tutorials - but not this tv series as far as I can see.
If you can get ITV Player on a computer / ipad you can do iplayer searches and play them

Here is one tutorial on youtube - rest will be listed alongside

https://m.youtube.com/watch?v=4bY-jTLqURY

[pap rika]

Cheers Ghoulie, looks interesting, series link created.
Phil, try the following link www.itv.com/hub/parveens-indian-kitchen/2a6098a0002

Regards pap rika

[pap rika]

Just checked out the YouTube link on ghoulies post. Has anyone tried this ladies recipes.

Regards pap rika

[Peripatetic Phil]

Many thanks chaps.  I watched it from Ghoulie's original YouTube link but was interested to learn of the ITV Player, of which I was not previously aware.  As regards the programme itself, I liked her honesty ("a bit too sweet, so I'm going to add some fresh green chilli") but found it odd that she would use European bay in her garam masala.  I thought she explained the bhuna process really clearly

[Secret Santa]

...found it odd that she would use European bay in her garam masala.

It's not just her though. I've seen it used by many traditional chefs and home cooks. Apart from anything else it doesn't have any flavour, Or maybe I've just had bad batches. Or I just can't taste bayleaf, just like I can't taste added MSG in Chinese cooking.

[adamski]

Here.

https://www.itv.com/hub/itv

[Bob-A-Job]

I saw this thread earlier and set the 2 episodes already aired to download.

I have been home a little while and started to watch the first one, only 7 minutes in and I am deleting them, why?

I do not agree with the 'for tv format' of using unnamed Garam Masala when she claims this is a favourite curry recipe and she "normally makes the Garam Masala herself", so this is not the same.
I have used Very Hot, Hot and Mild Chilli Powders.  I have an acid reflux problem. If I eat late in the evening, I can have a reaction at 6am the following morning, suddenly producing bile, an acid burning of the throat and very uncomfortable which only happens when I have eaten something with too much powdered ingredients (I know from years of experience, I still do it on occasions by accident and I am reminded of it!)  So, I would only use 1tsp of extra hot, rather than double the tsp of mild - this has been discussed in other posts I think.
And the last point that blew my lid, GREEK yogurt in the Raita... and then I realised that this wasn't Traditional and that Greek covers tens if not hundreds of different types of yogurts.
At this point, I lost any faith in her descriptions of the products, timings (cooking) or the finished product (not her favourite).

My 2p worth (0.023 Euro)
BAJ

[livo]

"Greek style yogurt" when used in Indian cookery simply refers to the fact that it has had more whey taken out of it than  "normal yogurt" or Curd.  Another name for it in Indian recipes is hung yogurt which refers to the practice of hanging it in the muslin cloth for a while to allow extra whey to drain off producing a thicker more clotted yogurt.  Natural pot set Greek yogurt and Indian hung yogurt would be pretty much the same thing unless it is made from buffalo milk.  Even then it probably wouldn't be too different at that.  For English TV it is just easier to say "Greek style yogurt" because that's what is in the shops.

As for the GM it will make little difference whether it is bought or home made.