Pages1 2 3

Author Topic: Shahee Mossala | Video Unlocking the taste to indian takeaway  (read 10,477 times)

AI Summary
The discussion centers around a video showcasing the preparation of Shahee Mossala, which is part of an upcoming e-book. Participants express enthusiasm for the video quality and the dish itself, while also sharing thoughts on cooking techniques, such as the timing for adding methi and the use of whole spices. There is a general consensus that the video is well-received, with many looking forward to the e-book's release, although some participants question the novelty of the techniques presented.

0 Members and 1 Guest are viewing this topic

Offline h4ppy-chris

  • Spice Master Chef
  • *****
  • Posts: 783
  • Location: Burnley
Shahee Mossala | Video Unlocking the taste to indian takeaway
« on: March 26, 2013, 08:46 PM »
This is to show you the quality of the videos that will be in the E-book.

http://www.youtube.com/watch?v=Uc8CcJqNYfc
Logged

Offline DalPuri

  • Elite Curry Master
  • *******
  • Posts: 1,444
  • Location: middle of nowhere
Re: Shahee Mossala | Video Unlocking the taste to indian takeaway
« Reply #1 on: March 26, 2013, 09:03 PM »
If I was having that one, I'd definitely enjoy it.    :P
There's a lot of heat under that pan, nice flaming too.  ;)

Cheers, Frank. 
Logged

Offline chonk

  • Head Chef
  • ***
  • Posts: 205
Re: Shahee Mossala | Video Unlocking the taste to indian takeaway
« Reply #2 on: March 26, 2013, 09:05 PM »
Hi Chris!

Looks interesting (:

Always believed that methi should be added at the end, because it tends to become bitter if it gets cooked too long. But don't know for sure.

edit: Wouldn't make any sense. Forgot that they use the fresh ones like spinach, too. So the taste should remain fine, I think.

The "burning pan-moves" do look pretty fancy ;P Never really understood how that works in detail. Is that really just as easy as it looks, some pan-shaking above open fire? (:

Greetings!
Logged

Offline mr.mojorisin

  • Indian Master Chef
  • ****
  • Posts: 386
Re: Shahee Mossala | Video Unlocking the taste to indian takeaway
« Reply #3 on: March 26, 2013, 09:06 PM »
very good video. Thanks

my mate used to love a mince madras. Never seen mince mixed with chicken though.

Spiced oil makes a guest appearance too..... (shhh...don't mention the spiced oil)

Water from a yellow container....how do we know it's only water???

As far as we know the "secret" ingredient could be in the yellow tub under the guise of water :)

Looking forward to the book

Cheers
Logged

Offline h4ppy-chris

  • Spice Master Chef
  • *****
  • Posts: 783
  • Location: Burnley
Re: Shahee Mossala | Video Unlocking the taste to indian takeaway
« Reply #4 on: March 26, 2013, 09:09 PM »
Quote from: chonk on March 26, 2013, 09:05 PM
Hi Chris!

Looks interesting (:

Always believed that methi should be added at the end, because it tends to become bitter if it gets cooked too long. But don't know for sure.

edit: Wouldn't make any sense. Forgot that they use the fresh ones like spinach, too. So the taste should remain fine, I think.

The "burning pan-moves" do look pretty fancy ;P Never really understood how that works in detail. Is that really just as easy as it looks, some pan-shaking above open fire? (:

Greetings!

In short yes it is easy, it all is when you know how. Hold on and you soon will.
Logged

Offline h4ppy-chris

  • Spice Master Chef
  • *****
  • Posts: 783
  • Location: Burnley
Re: Shahee Mossala | Video Unlocking the taste to indian takeaway
« Reply #5 on: March 26, 2013, 09:15 PM »
Quote from: mr.mojorisin on March 26, 2013, 09:06 PM
very good video. Thanks

my mate used to love a mince madras. Never seen mince mixed with chicken though.

Spiced oil makes a guest appearance too..... (shhh...don't mention the spiced oil)

Water from a yellow container....how do we know it's only water???

As far as we know the "secret" ingredient could be in the yellow tub under the guise of water :)

Looking forward to the book

Cheers

LOL sorry i did find that funny "Water from a yellow container....how do we know it's only water???

As far as we know the "secret" ingredient could be in the yellow tub under the guise of water :)"

In the video he says "The base was too thick and added water" IT WAS JUST WATER trust me.
Logged

Offline gazman1976

  • Spice Master Chef
  • *****
  • Posts: 665
Re: Shahee Mossala | Video Unlocking the taste to indian takeaway
« Reply #6 on: March 26, 2013, 09:22 PM »
any time frame on the book yet Chris?
Logged

Offline Secret Santa

  • Genius Curry Master
  • **********
  • Posts: 3,606
Re: Shahee Mossala | Video Unlocking the taste to indian takeaway
« Reply #7 on: March 26, 2013, 09:22 PM »
I'd be willing to bet money that if you left the bay leaf out it wouldn't taste any different. I think some chefs do things because that's the way they were taught - there isn't much thought put into the process. That's not specific to this particular dish of course.
Logged

Offline Geezah

  • Indian Master Chef
  • ****
  • Posts: 332
Re: Shahee Mossala | Video Unlocking the taste to indian takeaway
« Reply #8 on: March 26, 2013, 09:24 PM »
Thanks for posting Chris, really looking forward to the e-Book.

P.S got any spare Eastern Star curry powder...i'm nearly out ?
Logged

Offline h4ppy-chris

  • Spice Master Chef
  • *****
  • Posts: 783
  • Location: Burnley
Re: Shahee Mossala | Video Unlocking the taste to indian takeaway
« Reply #9 on: March 26, 2013, 09:26 PM »
Quote from: gazman1976 on March 26, 2013, 09:22 PM
any time frame on the book yet Chris?

Sorry no, i want it as right as it can be before i let it go.
Logged
Pages1 2 3