I quite agree.

We follow a subject which to all intents is difficult to find some answers to. We can only encourage people to visit the site and make a contribution, no matter how small or insignificant as their posting might just reveal that elusive answer we are all after.

Ray

Hi Folks,

Well, I never made comment about Darth's recipes before as after I made it I felt there were a few folk a little "sceptical" of the 99.9% claim and that my comments might be disregarded.

However, the interest in Darth's recipes seems to have escalated recently and he has now revised it and made it easier to follow so it is perhaps now time for me to add my comments.

A couple of months ago I made the base faithfully from the recipe posted but found I had made a mistake interpreting the amounts and so ended up with a base rather thick, concentrated and very spicy.
Following a few frantic e-mails and some advice from the "Dark Lord" I was then able to produce the results Darth has consistently made for some time. I think he realised himself the instructions were not as clear as they could have been but he seems to have rectified this in the recently posted ammendments.

So, to give my comments on what I made..............................fabulous!!
Very authentic and much like the BIR taste I want to achieve.

The photo speaks for itself in the look of the dish he achieves ( including authentic steam!) and there are a number of BIR's near me who's dishes would not look any different side by side.
But photo's don't tell us much about taste. For me the taste was very, very close to what I have wanted to achieve and I once again made a curry this weekend from some of the original base I had frozen. It was even better than the first time around so would recommend anyone tries it at least once to see for themselves.
I made one dish with reclaimed oil and one without.
For me the dish with the oil was ahead on taste and more the authentic BIR but I know Darth thinks on more healthy lines ( after all he needs to be fit enough to conquer the universe and not have a day off sick on his Death Star!).

Darth lives in a quiet, small community in the West Country so has few take-aways and restaurants to guage his results from but I think he has done a damn good job with his 99.9% clone.
With all respect for the 99.9% claim he does have a near perfect curry and from what I have made he should be proud of his efforts. If it were my recipe I would not put such a high success to it ( although I would give it top nineties! ) as I feel he leaves himself with no margins for improvement even where there may still be some to be made. On the other hand I can understand why he gives it such high rating, he has a remarkably good product and that's a fact.

I shall certainly make this recipe again, I have yet to do his rice, but would say to one and all "give it a go" and see for yourselves, it's well worth the effort!

Ray

Quote from: asafoetida on December 17, 2005, 06:20 PM
I must say I'd be fairly offended if my guests asked me 'which takeaway is this from'!

Hi Asafoetida,

The reason I mentioned this is for the same reasons George mentioned above.

The point I was making here is that when I served it up to my work colleagues they were under the impression I had bought it at a take-away and that it wasn't home made.
For me that was a compliment to feel? proud of as that is exactly the illusion I was wanting to achieve and the reason I feel this site exists.

To me there is a distinct difference between the "home made" curry that most brits make using curry powder, onions, sultana's, bike frames, spare tyres, used nappies and anything else they find at hand to chuck in.? What is the phylosophy behind all that!?
In fact some of my friends think the more you chuck in the more of a curry it is!!??

I have had some pretty dire curries at friends houses, spiced watery slurry accompanied by stodgy rice that comes up on your fork in one lump!

But when I make them one from recipes on this site they can't believe how much like the local take-out it is so for me that is a great comment and makes it worth all the effort and all the hours I spend trawling the postings on this site.

I think Blondie once said he had clocked up "weeks" on this site in search of the ultimate goal and I bet there are others  that can beat that........Hi Pete and Mark!?

Now that's dedication for you!


Ray

Quote from: George on December 17, 2005, 01:35 PM

Quote from: Mark J on December 17, 2005, 09:47 AM
I did this just for a laugh (and after a few cobras down the local) and tend to agree with the comments posted? ;D

I'll be pleased to delete my message (tomorrow). George

First of all good call Mark!

Every respect to you for the honesty. I know exactly what you mean about "Cobra" making you talk "Cobblers"!  ;D
I reckon there are loads of us that can relate to that...........many times over.
Don't worry about it mate, your super postings far outweigh little slip-up's like this.

I have removed mine (good idea George) and so lets move onward and upward as ever and welcome ALL our friends from the four corners of the world, members or not to this fascinating site!

Regards

Ray

Quote from: paast10 on December 17, 2005, 10:27 AM
...i was never a fan of paranthas - grew up eating them 7 days a week but by making them flaky and tasty with ghee, I crave them like crazy!!?

I quite agree. There is something very moorish and addictive about a flaky, ghee laden Paratha. I only used to order these in BIR's in my younger days but they are so filling and rich I could never finish the curry. I remember how your fingers got really greasy but never considered the health factor.
I do think restaurants nowadays have lost the art of making these, probably due to low demand and people wanting the healthier options but I can certainly relate to you saying you "craved" them as for me they are one of the nicer and more interesting of Indian Breads.
It is a shame so few restaurants can faithfully produce these today.

Thanks for the advice and interesting postings Payal,

Ray

Quote from: pete on December 17, 2005, 01:04 PM
When I used to buy curries in Croydon, Farnham, Derby, Sheffield and Helston the vindaloo was a very hot curry

Blimey Pete, You are prepared to drive a long way in search of your favourite dish aren't you!

Oh, so you know that website too do you?!

Ray

Thanks Payal,

That's some sound advice. I will give this a go next time round.

Ray

Hi Folks,

Here is a recipe for Parathas from Mridula Baljekars "Complete Indian Cookbook".

325 gms / 12 ozs Chapatti? Flour ( Atta ) plus a little for dusting
1/2 tsp Salt
125 gms / 5 ozs Softened Ghee or Unsalted Butter
125-150 mls / 4-5 fl ozs Warm Water

Method

Makes Four

Sift Flour and Salt together
Rub in 50 gms / 2 ozs Ghee / Butter into flour and mix thoroughly
Gradually add Water and knead to a soft, pliable dough
Divide into 4 equal balls and flatten them between the palms of your hands
Dust each portion and roll out to 8" diameter
Spread on top with 1 tsp Ghee / Butter
Roll up the dough into a tube shape then roll this tube into a coil shape
Roll out again into an 8" disc

Spread on top again with 1 tsp Ghee / Butter
Roll into a tube and coil again, dust with flour and roll into an 8" disc

Heat a Tava or Frying Pan on medium heat
Dry Fry for about 30 seconds then flip over and brush with Softened Ghee / Butter
After a further 30 secs flip and spread 1 TBSP of Ghee / Butter on the top side and flip again
Turn heat down
Press down with a spatula and spread a further 1 TBSP Ghee / Butter on this side
After a minute flip again and repeat the pressing action
Cook for a further minute
Continue to cook and flip over frequently until both sides are uniformly light brown

Ray

That's interesting Payal,

I have never had much luck with Parathas. I can do a nice Naan and a great Chapatti using the Tava but no matter which way I do?a  Paratha it just seems like a heavier and thicker version of a Chapati.

I have had similar experiences with Parathas bought at a BIR so some of these chefs cant seem to master them either.
The best I have had have undoubtedly been made with butter ghee ( your fingers get really greasy ) and are very moist and flaky, crumble in your hands, do nothing for your waistline, but taste superb just the same.

I haven't had one of these for years so perhaps there is an art to them a bit lost with time?
Are they popular in restaurants nowadays as I know they are the least healthy of all the breads so maybe not in such demand nowadays.

I have tried rolling and folding, brushing with ghee each time yet they don't seem to puff up and flake like they should. You seem to have an idea of how to make them successful. Can you fill us in how you do it?

Ray