New videos from Curry2Go in Chorley

[spiceyokooko]

Spicy, you've been posting as Falkor on the other forum, yes/no?

No.

And the relevance of this is?  :

I'm registered on the other forum with the same name as here - but no posts as yet.

[spiceyokooko]

Sorry, I thought that you meant whole or even dried but yes, Kashmiri mirch, MDH brand.  I know that it shouldn't make a difference but I only use MDH as I believe it to be the best.

Ray

Kashmiri chilli's are Kashmiri chilli's! So named because they come from taa daa Kashmir! Same place as the Saffron. Mirch is a generic Indian word for chilli.

I actually make my own chilli powder up from small dried birds eye (I get these in Spain, locally grown and sun dried) regular long thin red dried chilli's and whole dried Kashmiri chillis. I know, i know, I'm that anal! Sometimes I even add some dried Chipotle (smoked Jalepeno).

I first started doing this when I discovered cumin in bought chilli powder, I wasn't amused.

[Razor]

Spicey,

Kashmiri chilli's are Kashmiri chilli's!

Well you would think so wouldn't you but sadly as with Basmati rice, there appears to be variances in quality.

I think the last packet I bought was by Saan or Shan or Shav??? something like that and was orange and tasted no better than bog standard chilli powder, whereas the MDH brand is almost red and has a much smoother/less harsh flavour to it.  You CAN tell the difference.

Ray

[chewytikka]

As I've said before on here, I'm generally pretty happy with the dishes I produce, so much so that I don't even bother with Indian Take aways anymore and even when I do go to an Indian Restaurant, I still prefer my own most of the time.

But my dad's my best critic as he's been eating Currys even longer than I have, even though he knows bugger all about cooking them. Whenever I shove a plate of my own curry in front of him, he scoffs the lot and says that was lovely and I really enjoyed that, (but could do with more salt  :) but you know what, it's still missing that certain 'something'.

As much as I hate saying it, I have to agree with him and that says it all for me really.

Why don't you post one of your BIR recipes that you already cook. with your ingredients, method and photos or video, that way members might be able to help you in your quest for your missing ability.

cheers Chewy

[natterjak]

This thread seems to have given up all pretence of being about Curry 2 Go's videos but in case anyone's still interested he uploaded 2 new ones today, both referring to CTM.

[Razor]

Hi NJ,

Just checked out both videos.  Couple of interesting tips, ie; low fat yougurt, real lemon juice.  I'm going to give this one a go as it looks a little simpler than other recipes that I've tried for CTM,  however, it does remind me of a "jazzed up" korma! 

That's not a skit, I'm just saying that, the only difference in this recipe and the recipe that I have for korma is the addition of, methi leaves, masala sauce and the tandoori masala garnish at the end.

Quite often, the simple things in life are the ones you enjoy the most.

Many thanks for pointing us to this NJ,

Ray

[Razor]

Hi Guy's,

Ok, I've just sat through a few of Julians videos again, Madras, Dupiazia, Bhuna, CTM and I've noticed that he does like to finish the dish off with a sprinkle of either Garam Masala or Tandoori Masala.

Does anyone know whether or not the masalas are his own mixes or shop bought?  I'm sure that I heard him mention 'Rajah' somewhere but I could be getting him mixed up with Abdul Mohed?

Another subtle but interesting thing, I've noticed, when Julian is not narrating and just getting on with the cooking, his technique changes somewhat.  He kind of goes into 'autopilot' and his experience shows through..!

I'm really warming to this guy (even though he is a blue nose ) and I think 2012, or certainly the early part anyway, is going to be a curry2go period for me.  I may even pop up the M61, and pay the guy a visit?

Ray

[Razor]

Anyone know where I can get hold of the flat skewers (seekhs) that he uses?  I've trawled the net but nowt!  The best that I can come up with are Persian skewers, the like that you would use for making kubedeh?

Any thoughts anyone?

Ray

[DalPuri]

Hi Ray,
this place seems to have everything that ive ever searched for except for takeaway containers

Frank 

http://www.dadibhais.com/index.php/catalogsearch/result/index/?p=2&q=skewer&x=0&y=0

[curry2gochorley]

Thanks Ray for those comments. I do pop onto the site every now and then to see if anyone has any questions.

I have just launched a website(home jobby which my 14 yr old son helped me with!) have started posting recipes on there and will do that for all my videos. Also any question anyone might have I'll try to answer if you send it through the contact page.

Life is hectic at moment with our Takeaway, Youtube vids, 3 kids, wife(and oh yeh.. Man City matches..) I'm From Manchester so could never support Man U!   Might not always find time to answer the many comments on here will try from time to time.

Yes- I do use Rajah spices.  Yes do have some of my own blends(might do a video on those later?)
The garnishing the dish with garam masala/tandoori masala was a trick i learned from an indian restaurant chef-which is VERY effective!   For the best Garam masala read the review by me of Prashad on Tripadvisor.

Thanks for watching!

Julian