Quote from: Noll on July 08, 2011, 05:42 PM
Hi all,

I'm having a little trouble identifying different chillies.  Those of you lucky people who have access to lots of places to buy your ingredients may not appreciate how difficult it can be living on an island with limited choice.  I do ok with dried spices, but fresh is a problem. 
My local 'supermarket' has a variety of chillies and peppers, but they are not individually named, they have a picture and a price and that's it.  When asked about the produce, the level of knowledge is a bit like a 'take your pick and see' attitude.  They just sell the stuff. Can anyone out there help me decide which chillies to buy from a description of how it looks, how hot it will be etc. 
A tall order, I'm sure, but I need some sort of guide from experienced users.

Hi Noll
"Goat Peppers" are grown in the Bahamas, they are very hot and look like Scotch Bonnets. Just one chilli with seeds, in your average sized curry portion, will make it HOT,
adding two or three of these, will change your life.
It might be interesting, if you snap a photograph of the chillis on offer at the shop and members might be able to guide you better.
cheers Chewy

Quote from: Razor on July 07, 2011, 11:19 AM
Abdul/Chewy,

What is Shatkora please?

Thanks,

Ray

Hi Ray
Shatkora/Satkora, very much like Lemon, slice it and freeze it, stays good for along time.
Chopped small, it adds extra flavour to any Bhuna.
I use the pickle in my random Achari dishes.
cheers Chewy

Quote from: abdulmohed2002 on July 07, 2011, 01:09 AM

I hope you will enjoy cooking this dish as it is one of my favourite recipes. I hope the pictures will also give you an idea as to how it should appear. ;D

Hi Abdul
Thanks very much for your recipe, I can get Shatkora at my corner shop and I really like it in a curry, usually with Ury/Sheem.
Unfortunately Fractions don't work on this forum, they appear as question marks, if its not too much trouble, could you modify your post please.
Many thanks Chewy

Quote from: moonster on July 06, 2011, 04:47 PM
Very good chewy would love to see it in action live.

Also did you notice the proportions of garlic and ginger are opposite to what we use, they are using 65% Ginger and 35% garlic.

Alan

Hi moonster
I think this shows, there's no hard and fast rules to Indian cooking.

I've always used 50/50/oil/salt and never given a thought to changing the ratios.

Apparently cooking for weddings, social gatherings etc... this is how its done all over India.

Hi commis
Yes, he's the man, fascinating insight into India and its flavours.

cheers Chewy

Authentic Biryani for 300
I thought this would be a helpful recipe, for the those members who cater for large groups and garden parties etc..
cheers Chewy ;D

Hi Abdul good post
Sorry for my late reply to your original post

Thanks for the offer, to make a Tikka marinade to test for me. amazing gesture

I have over 35 years BIR association and have numerous Sylheti friends, some are very good Chef's
and some are what they would call commercial cooks.

I've made loads of different marinade's, I just like looking for new ways to compliment chicken.
The last Tikka I made was a cheesy Hasarvi Kebab, which was very tasty.
Chicken and Cheese, who would have thought!

I don't have any problems cooking BIR or Indian food, but I do enjoy learning and creating new dishes,
with new flavours and dish combinations that work together for that truly amazing meal.

I also believe it would take two lifetimes to learn the complexities of Indian Cuisine,
as it must be the most diverse in the world.

You must have hundreds of Handi (staff curry) recipes, do you have a nice one that you are willing
to share with the members.

cheers Chewytikka

Quote from: Razor on July 03, 2011, 09:47 PM
Hey Chewy,

Finally found a food mill at a price that agrees with me.  Got this one off ebay for 8.60GBP inc delivery.



Hopefully it will arrive before next weekend, just in time to knock up another batch of your curry base.

Waddya think?

Ray

Hi Ray
Looks great, brand new in fact, under a tenner    Bargain
The plate that's in there should be small enough, if I remember rightly you just adjust the tension spring on the central pole.
An ideal planet friendly, low tech kitchen gadget, plus a really good bicep workout ;D
You'll have an arm like Hellboy in no time

cheers Chewy

Firkinell Tom

Flavour explosion there mate, what a great endorsement for cr0 recipes
Looks great,

cheers Chewy

Quote from: loveitspicy on June 30, 2011, 02:24 PM
Thanks for the reply CA - ive never made a paste as such always cook with powdered spices etc i just wondered how to replicate some of the pastes around - there are some recipes on this site that say Patak's Paste and to be honest im living out of the way from normal shops as we know in the UK - here in Thailand its a nightmare!! 

Just a thought LIS, if you did go down the road of trying to replicate a proprietary brand like Pataks
how would you be able to do a comparison test, if you can't get hold of any Pataks in Thailand.
good luck anyway

Hi Alan
Great news, happy this base is working for you.

Yes your right, it's all about the onions and boiling the hell out of them.

And to think, I was taught this base and method back in 1973, so really, you and Mrs Moony should get glammed up
and have Slade, Sweet and Wizzard playing in the background the next time you sit down to a "Moontser Madras" ;D

cheers Chewy