Quote from: Cory Ander on June 17, 2012, 01:08 PM
Adverts.... :

But what about onions, garlic, ginger, curry base, water, stock, whatever?  :-X

Ok, and/or any/all of the above  but i thought this was only about spicing?
It's not that hard to adjust things as you cook.
Imagination and Inventiveness 

p.s. Had a feeling you'd be back in the ads 

Quote from: Cory Ander on June 17, 2012, 12:39 PM

Increase what, DP?

spices and seasonings

Maybe the best thing to use for 10 portions or more would be a large paella pan outdoors? 

Here's a couple of interesting websites on scaling up within recipes.

http://cooking.stackexchange.com/questions/9458/is-there-any-truth-to-the-idea-that-you-shouldnt-multiply-seasonings-when-multi

http://kitchenscience.sci-toys.com/scaling

Although what CA says may be true, Its perhaps wiser to err on the side of caution and increase if necessary.
Most people wont be thinking of surface to volume ratios and have a  20 inch wide catering cauldron to hand.


Can you imagine someone cooking 10 or more portions of your CTM  in a 5 or 6 ltr(9" base) tall stockpot Cory?  ;D
Because i think thats what most people would use. Then wonder why its so OTT.
It might not be the right way to go about scaling up but its going to be a lot safer for amateur curry cooks
to cut back a little on spicing.

Frank. 

Quote from: George on June 16, 2012, 09:13 AM

Quote from: DalPuri on June 15, 2012, 11:21 AM
From a quick read-through, this was the only worthwhile info i gleaned from these two books.
p.s. I haven't tried any recipes.

If you haven't tried any of the recipes, how can you possibly know if the information is worthwhile?
Also, those 'nuggets' of information are hardly new, so where have you been, if they're somehow of particular interest to you?

I thought they might've  been of interest to the forum George. If you browse the forum via recent posts, you would've seen this came directly after somebody had asked about cooking in bulk.

Frank. 

From a quick read-through, this was the only worthwhile info i gleaned from these two books.

quote from Kenny McGovern


quote from Neil Faulkner



Frank. 

p.s. I haven't tried any recipes.

Or maybe CCL means Kashmiri Bassar Masala? 

and if so, Yes many times. I love it!  ;D

Frank.


p.s. on the subject of Kashmiri chilli powder. Be aware of the ingredients list as some brands are a "blend" and not pure
       Kashmiri chillies.  e.g. MDH brand is a blend. 

Hi Petrolhead,
I've never liked a very short resting time. It doesn't work for me.
I find they are better if rested for at Least 30 mins or longer.


Here's my recipe for a large batch of dough.
This makes about 20-30 soft chapati's depending on size.

600g atta
1 tsp salt
3 tbsp veg oil
4-6 tbsp milk
14-16 tbsp hot water

stir salt into the flour
add oil and stir
add milk and stir
add water and mix until it all comes together
add water or oil over the top to stop drying out
store in an airtight container for min 30 mins before rolling out.
The dough will be fine for a couple of days in the fridge.
Dont use it straight from the fridge, leave out at room temp for an hour or so before using.
Store each one in a pile wrapped in a tea towel immediately after cooking. (the steam also helps to keep them soft)

*The milk and the oil helps to make a really soft chapati.

I usually just guess the liquid but recently worked this recipe out for a friend.

Cheers, Frank. 

Dont forget, CA had already offered to collate his own recipes into one document and was possibly in the middle of doing so.
I know i'd be p***ed off if i had been halfway through compiling a large document. In fact, CA seemed quite reasonable to me and it was Stonecut who took the hump.

Frank. 

Quote from: Cory Ander on April 06, 2012, 01:25 PM
Hi All,

No offence, to anyone, at all,....

....BUT!.....would anyone be interested in having a FREE "e-book" available for download from this forum?

If so, I would be more than happy to compile (or, at the very least, contribute to) one.  Maybe others would also feel so inclined?

OK, some may feel that it (i.e. my) contribution would not be as valuable as others', BUT I am happy (and I am inclined) to make one available (to the best of my ability, knowledge and efforts), for FREE, on this forum.

After all, surely this forum is all about FREE contributions towards replicating British Indian Restaurant curries at home?

Opinions please?

Hi Sam,
I think what this forum would appreciate more than your curry videos is if you could share some recipes that are close to your heart and your heritage.                                                       
i.e. Italian and Turkish.

I Dont mean from a book or the internet, but family recipes handed down from your mother, father, grandparents.
These types of recipes would be very welcome.

Thanks Frank