Topic: New videos from Curry2Go in Chorley

[emin-j]

Have made the C2G base twice now and my Chef's spoon is certainly larger than 2 tbs, although this seems heavy on the spicing this is going into 8 ltrs of base which is almost twice the amount compared to many of the base recipes on the forum and it doesn't taste overspiced - to me 

[DalPuri]

How to make Saag Aloo

[martinvic]

Anybody know where the recipe ingredients, as stated in the video, are on Julians site?

Martin

[Whandsy]

Anybody know where the recipe ingredients, as stated in the video, are on Julians site?

Martin

As far as I have ever seen, he's only got a couple of recipes written down on his website. Video only as far as I can see

W

[Unclefrank]

He tells you in the video just write it down as he cooks the dish, thats what i have done for all of his recipes.

[martinvic]

Yep, that's what I'm about to do now Frank.

Although I appreciate Julian's a busy man, it just doesn't look good specifically telling people to go to his site for the recipes, when they are not there IMHO.

Martin

[martinvic]

Here you go. 

C2G SAAG ALOO

Single portion

Half finely sliced onion
6 Pieces precooked potato
2 tomato quarters
Wedge of lemon
2 blocks of defrosted frozen spinach
1 tsp Garlic/Ginger paste
Pinch of Garam masala
Chefs spoon seasoned oil
Half teaspoon methi leaves
Base Gravy
1 tblsp Mix powder
quarter to half tsp chilli powder
Pinch of salt.
Fresh Coriander leaves to garnish.

Add oil to pan, fry/Sautee onions till they stop sizzling.
Add Methi, stir in, then add GG paste fry till sizzling stops again.
Add one third of a ladle of Base, stir in, then add mix powder and chilli powder.
Quick stir, then add potatoes and tomatoes.
Stir then add another third of a ladle of Base and then the spinach.
Turn heat to high and break up and stir in the spinach, taking care to not break up potatoes.
Let cook for a little while then add a pinch of salt, then squeeze in the juice of the Lemon.
Cook and stir till quite dry.
Garnish with a sprinkle of Garam Masala and Coriander leaves

[spiceyokooko]

Although I appreciate Julian's a busy man, it just doesn't look good specifically telling people to go to his site for the recipes, when they are not there IMHO.

In his earlier video's all the ingredients were listed at the end of the video's, but he doesn't seem to have done that on the recent Saag Aloo video. You can understand his reluctance to give this away for free when he's now working on producing an e-book with video's which he intends to sell. That's just sound business sense really.

The Saag Aloo video was full of great little tips on how to achieve that BIR 'flavour' which in itself was (for me) the most useful part of it. The lack of a list of ingredients is not particularly important when he tells you (and shows you) what goes into the dish itself. The actual technique of cooking it, for me is the most important part.

What does continue to irk me, is that he uses a Garam Masala, which (according to earlier videos) he buys in from another restaurant and therefore cannot reveal what actual ingredients are in it.

Overall though, his video's continue to be very useful in understanding BIR cookery techniques.

[Whandsy]

For anybody that's interested, he is now selling his mix powder along with the Balti dishes and curry pan's

[martinvic]

You can understand his reluctance to give this away for free when he's now working on producing an e-book with video's which he intends to sell. That's just sound business sense really.

No, not when he does specifically state, on this video, 'Full ingredients available FREE on our website ...'.

Not really complaining though, as I do enjoy watching Julians videos.


As for the Garam Masala, maybe he'll put that in his book just for you.

Martin