Quote from: AchMal on September 22, 2009, 09:55 PM
The recipe sounds ok but looked a little anaemic to me,
The veg list also sounds good but I'll leave out the suede, it could be a bit chewy,
Thanks for the recipe,
Bob

Hi Achmal,

When you say anaemic, do mean the sauce itself? or the choice of veggies?

Quote from: George on September 22, 2009, 08:04 PM
I can see your images but they are almost off-screen over to the right. How did you manage that?!

Hi George,

When I open it, the pics are bang smack in the middle.

Quote from: George on September 22, 2009, 08:04 PM
Where's the "illustration"?!

Here's a test photo (which I hope to delete later), uploaded to show how easy it is and how well the forum works:

Update: I can now see your images but they are almost off-screen over to the right. How did you manage that?!

It takes skill George!!!!!!

Quote from: Madcowman on September 22, 2009, 12:07 PM
have been eating and cooking curries since a young age with varying results

starting of a few Credit Crunch curry at home nights with some friends and have found plenty of inspiration so far !!

Hi Madcowman,

How on earth did you get that name?!!! Do tell all...

Welcome to the forum.... everyone here has fun, submits recipes, and there are some great ones on here to be had.... just join in and enjoy....

Quote from: Cory Ander on September 22, 2009, 04:42 PM

Quote from: 976bar on September 22, 2009, 04:14 PM
I started to grind some coriander seeds last Saturday, then thought, hang on, why not dry fry them first, which I did and the difference was amazing.

Hang on!     You said that you only started to do this last Saturday (i.e. 3 days ago!)!  I've been doing it for over 20 years!  :

LOL, just having some fun with you Coryander thats all...

You are quite right, if your going to store these spices for some time then grinding them is probably just what you need. I have to admit that when I cold grinded them, the grinder got pretty hot

But if you're going to use them quite regularly, then small amounts roasted are nice too...

Annnnnnd........ just because we have only been on this web site for a short period of time, doesn't mean we also haven't been cooking for 20 years ourselves....

I don't think Coriander and Cumin was in GB when I first started out........

As my grandpappy used to say....... lol

I use quite a lot of Coriander and Cumin, I find that it doesn't go off if I dry roast it first, it just enhances the flavour....

Quote from: Cory Ander on September 22, 2009, 04:03 PM
This is my masala (aka 'spice mix" or "mix powder" or "curry powder") that I have been using for sometime now.  It is based on the basic spices that I personally like in a curry.  I use it in my curry base and in my main curries:

Ingredients:

• 4 tbsp tumeric powder
• 3 tbsp coriander powder (ground seeds is best)
• 3 tbsp sweet paprika powder
• 2 tbsp cumin powder (ground seeds is best)
• 1 tbsp garlic powder
• 1 tbsp dried fenugreek leaves (crushed/rubbed using fingers)
• 0.5 tsp ginger powder
• 0.5 tsp cardamon powder
• 0.5 tsp fenugreek powder

Method:

Simply mix all of the ingredients and store in a dry, sterile, airtight container in a cool, dark place.

Please try it and let me know how you find it.  Grinding fresh coriander seeds and cumin seeds (no need to roast them beforehand) makes a load of difference to the smell and taste.

This sounds nice and looks good, however, I would strongly disagree with you on one point, and that is the roasting of the Coriander and Cumin seeds prior to grinding them.

I started to grind some coriander seeds last Saturday, then thought, hang on, why not dry fry them first, which I did and the difference was amazing.

So, my recommendation is that you do dry fry them prior to grinding

Quote from: Paul1980 on September 22, 2009, 11:55 AM
Bigben

Here is a recipe for Chicken Gyro which is a Greek Keebab. I have made it a twice and tastes a treatt.

Ingredients

? 4 chicken breast fillets

? Marinade 

50 ml. Olive Oil (I use extra virgin) 
1 tsp. Salt 
1 tsp. Black Pepper 
1 tsp. Paprika
2 tsp. dried oregano 
2 lemons (juice and a little of the zest) 
4 cloves of garlic (chopped) 
1 tsp. Chilli powder I use Deggi Mirch or Rajah

Instructions

1. Mix all the marinade ingredients in a bowl. 
2. Add chicken and mix. Cover and leave in the fridge overnight
3. Get the griddle pan hot and place the chicken on. Leave it to cook for 5 minutes, before trying to move it, otherwise it will stick to the griddle. 
4. Turn over and grill on the other side, again don't move it for 5 minutes. 
5. Pour on some of the marinade on top and turn the chicken over. Repeat this after another 5 minutes, until chicken is nicely browned. Basically, you are cooking the chicken for about 20 minutes, turning and basting with the marinade. 
6. Once cooked, slice thickly and keep aside. 
7. Serve filled inside a freshly warmed and split pita bread.

I have tried it the griddling method way and also tried cutting the chicken breast in strips and fried both taste excellent. Nice with salad and yoghurt mint sauce or chilli sauce.

Here's one for Greek Lamb Gyro Meet, which is lovely too

1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper

Mix everything together and let sit in the fridge for 1−2 hours.

Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)

Form into an oblong around a spit, and slow cook over a grill for around 30−45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F.

It should be a bit dry.

Quote from: martinr1000 on September 22, 2009, 10:38 AM
just thinking aloud here so feel free to burn this idea in flames.

could you therefore emulate the doner spit process by mashing up a load of lamb and spices (i.e. those from the F-Word vid i remember nutmeg at least) then spreading the mix out thinly on a baking tray before putting it all under the grill?

i guess there would need to be a slight angle over the tray so that any grease could drain off into the grill pan.

Just a thought here, but why would anyone want to go to such labour and trouble to produce their own Doner kebabs when you can get one down the road for about ?2.50?

Yesterday I made a Vegetable Madras, which was just spot on. Once again I got that toffee aroma when frying down the base sauce as the oil started to separate

1/2 Onion chopped into Quarters
1 Carrot peeled and sliced
6 Green Beans (French or Kenyan) chopped into 3 cm pieces
1/3 Red Pepper cut into 2 cm squares or strips will do
1/3 Green Pepper cut into 2 cm squares or strips will do
4 mushrooms sliced
1 Potato peeled and cubed
Add more veggies as you wish, broccoli, cauliflower, sweet potato, yams, suede etc.

Cook the veggies in boiling water with 1 tsp turmeric, 1/2 tsp salt and 6 curry leaves until soft, but still firm. Drain from water and keep some of the water aside.

150ml SnS base sauce
3 tbsp Oil
2 finely chopped Green Chillies
1 tsp of Garlic and Ginger paste
1 Desert spoon of Tomato Puree
1 tsp Kashmiri Mirch (Chilli Powder
1 bunch of fresh Coriander chopped
Squeeze fresh lemon Juice
1/4 tsp salt

Heat the oil in a pan
Add the fresh chillies and cook for 1-2 minutes
Add the Garlic and Ginger paste and cook for around 30 seconds
Add the Tomato Paste and cook for 1 minute
Add the Kashmiri Mirch and cook gently for around 30 seconds, do not burn.
Add 1 ladle of the base sauce and mix well, let it fry for a minute
Add the rest of the base and cook through, let it reduce until you get that toffee aroma which normally happens when the oil is separating from the base itself.
Add the veg and stir in well, add a little of the vegetable water if the mixture is too thick to get the consistency you want, I like mine a bit on the runny side
Add the salt, freshly chopped coriander and the lemon juice and mix in well

Serve either with rice, bread as a main course or as an accompaniment