Hmmmm
Like I said. A long day  ;D

Quote from: Cory Ander on February 19, 2010, 01:12 PM
Nooooooo, I trust you too Mikka...trust me!   

It's going to be a long day isn't it  ;D
So are you saying that has validity or that it is a non entity?

Quote from: Cory Ander on February 19, 2010, 01:11 PM
It's your comment about it "smell a little like old cardboard once its stewed" that I'm referring to Mikka...just what we're all looking for!  :

I know. I only trust my nose and what I see with mine own eyes. I see that you only trust yourself.

Quote from: Cory Ander on February 19, 2010, 01:06 PM
Don't worry about it Mikka, you just wouldn't be convinced...at all! 

Ok so have you tried it?
I haven't but I've often thought about it. Someone once said ages ago that they saw a whole bunch of green stuff going into a TA somewhere. I doubt it would be spinach though it could have been? Also (Please forgive). I add GREENS into my spinach anyway.

Or was this a slant post?

Quote from: Cory Ander on February 19, 2010, 12:59 PM
Yes, that's precisely what we're looking for Mikka  :

:
Ok so where is that?  ;D
I get mine from Fenugreek and seared onions.

Quote from: JerryM on February 19, 2010, 08:37 AM
CA's post on the smokiness will show u the how though.

I think a couple on here have mentioned that as a possibility? Certainly might be worth a shot because cabbage does smell a little like old cardboard once its stewed. 

Thanks PP.
Yeah me too. You have to try and work things out, everyone is different. I'm sure as you confirm too, speed isn't the essence it is the spice/method.

Thanks Paul. Phew  ;D

Quote from: PaulP on February 18, 2010, 09:12 PM
Hi Mikka - one thing I like about this forum is that people here are prepared to experiment! I've just partially ruined a 3 litre base by grinding the seeds separately instead of boiling the whole seeds then blending. I thought Pakistani chef Taz must have a reason for specifying whole seeds in his recipe and now I think I know why.

I think it's entirely true to say the BIR style of cooking as you described is first and foremost to produce the fastest possible curries. From the videos I've seen they can cook 2 dishes at once and can probably turn out 2 dishes in 8-10 minutes. Personally I don't think they do this to make the food taste better than a slower cooked dish.

The fact remains though that nearly everybody on this forum can't quite match the taste of their favourite takeaways, cooked with that method. Also a lot of myths even in Indian cookery probably still prevail. I was dismayed to read in my new "50 great curries of India" cookbook that if you make your dish too salty stick a potato in it! We all know that doesn't work dont we? 

Chilli
I'll post a vid on this soon. Mine is a mix 'n' match affair but they just get better. It's more about how you place them in the fat than anything else and the consistency of the batter too.

Like em sweet? Like em hot? Anything is possible anyway me writing won't help at all. I'm making another batch next week, I'll probably film and post it. Not saying I'm right, but I do have good results.

Quote from: Chilli on December 13, 2009, 03:22 PM
Hi All

Had a go at Onion Bhaji's this weekend and overall tasted prety good. The only problem i had was actually trying to keep them fixed together without them breaking up on entry to the oil. Some stayed together quite well others broke up. Any ideas out there.

Cheers Chilli

Ok today I decided to do a test sauce. I do this from time to time to keep up with the fast paced job of FRYING a curry.

Since I had the same amount of base sauce left in the other pan decided to do a reverse curry. By this I mean work backwards as much as possible, no fried onions etc.

I just added spice mix to the base, a few little things here and there like salt, some finely chopped green pepper. You get the message.

Apart from the garlic which always fries too quickly when I cook it......... the results? COUGH! The pot STEWED curry had just about as much taste and to be honest had a better consistency over all. Paprika didn't seem to like it as much as when frying but by and large I think you would go for the pot STEWED version.

I'm looking at these flaming pots and pans now on various videos here and there. I'm not convinced its needed at all in fact far from it. The larger flame surrounds the sides not the bottom hence the garlic can cook for longer without burning. You cannot do that at home on a normal cooker but apart from that you can do anything as regards the sauce.

On my conventional oven for example if I put the oil on high heat in just 10 or less seconds its burned. Its not about the power of your cooker its about how fast that heat transfer takes place. So then you are ok to cook for longer if you wish in my view. After all you've spent hours in preparation - Why ruin it.

Just my take of course.

Other than Lamb what else does it comprise of?
I see it here but with a different spelling.
http://www.indiakitchenabq.com/india_kitchen_menu.htm

Does it have spinach in it?

Quote from: AgraSarga on February 18, 2010, 01:59 PM
Hi,

I regularly order in a lamb sarga from my local BIR.
I've scoured the web but failed to find any recipes for this at all.
Has anyone come across it in there locale?
The heat is medium but the flavours are so rich and wholesome.

Thanks in advance!

Agra