Which monsoon are you talking about please?

Hi people.
No this is vindy only. I cannot stress that more. It's a herb and should be added when there is enough liquid for it to perpetrate the sauce. I'm not entirely convinced myself either? Yes it sounds odd.

But I try everything, anything and everything provided that the recipe looks stable enough and the person posting it is confident enough about what they are doing? (Whole new ballgame).

I found in resultant searches there were when searched some 2 Million web pages on Lamb and Tarragon. It's 'defo' added by some people but not necessarily in Indian Cooking.
Hey if you don't try, use your nose and step outside the box to really look at what you are cooking you'll be asking questions until you pass. I'd prefer if a Chef came clean myself.  It won't hurt business. There are millions of Italian Restaurants that do very well even though people have consummate recipes everywhere.

I'll give Ramsey a bell and whistle for his Tandoori recipe. Now there's a bloke who can really cook, anything. There are two things I'm looking at. Mango with skin and Tarragon. Both have something akin to what I'm looking for, I'm not certain at this time 100% which it is?

One thing though. All of the spices in my food have been fried whole. They crunch under teeth. This is not a base mounted procedure. This of course could change everything and it is there where I'm headed first before trying out more of the above.

Everything is online, I guess you just have to sniff it out there as well as when cooking?

Thanks Jerry and people.

;D

Cory:
I don't know really Cory? I said to Jerry some time ago I'm not bothered how long it takes to cook, how I get there or what is in it so long as it tastes fantastic.

I've just come off eating what I cooked as a test. I added Tarragon this time around, plus added stalks of celery in the sauce. The combo of mango and Tarragon was really quite a surprise. It was right there, exactly what I was/am looking for. But......... By the time I'd added some more Tarragon it became a very strong sauce, very palette-able but got too much. I think my dried herb is way old in any case. I'm sure if I used fresh I could use less.

Also I added chicken from a Spinach dish. I've had this before in restaurants where the chicken or sauce tastes a little like spinach. (I love that frankly). It was a hit at lunchtime too frankly. So then. (So far.... Tarragon/Celery/Mango). All work together nicely.  :

Remainder of post moved to here by CA: https://curry-recipes.co.uk/curry/index.php?topic=4127.msg37904#msg37904

Fab recipe here.
http://www.indianfoodforever.com/snacks/samosa.html

You don't need to make the shells, just get some Chinese pancake roll batter, make cones, stuff them with filling then seal the tops with egg wash. Absolutely delicious. I think you'll find that store ones are all home made by the family in any case. Hope this helps?

Quote from: harbut on January 12, 2010, 11:17 AM
Hi all,

there is probably one on here somewhere but i cant find it!!

Does anybody know a decent veg samosa recipe? preferably like the ones from indian corner shops.

many thanks

Harbut

Last night I pulled out what was left of a TA, thawed it all out and wallowed in that gorgeous aroma that I know but could not quite put my finger on? I had about a third left. I do that because it lasts longer.  :

A friend popped round and on the spur of the moment and since he was cold having walked here from the cold fresh air I opened up the tub and asked him to smell it! "What is it?" I asked. He doesn't eat curry that much at all but often limps home with sagging ears after I've nailed him with this missing smell or whatever it is?

"Italian food!" He said.

What a breath of relief that was. For months I've been saying if my curry had more of an Italian/Mexican feel to it which is how I get it here, thick, saucy, tangy, spicy and hot! Like my Taco sauces and the mellow of my Italian sauces I'd be well happy.

I often do a side by side with the REAL stuff. It's the only REAL test there is. I'm really so close and yet no cigar. The aroma now is unmistakeable, its yet another clever way of placing Indian food in the pipeline where other existing food types dominate. Herbs. That's the answer I thought I was looking for and I'm almost certain now that's what I need to play with. 

From what I'm reading many people complain food is not as good as 10/20 years ago. Ok many will scoff at this I know. But like I've said umpteen times. It's simply not in my food. (Yet).

So if it tastes good should I throw it away? 

Thanks Adrian.
I had that too sometimes, they just called it meat Vindaloo/Madras etc.
Cheers. ;D

Quote from: adriandavidb on January 12, 2010, 10:52 AM
It most deffinately can be beef; a local BIR to me uses it - the taste is obvious.  I much prefer lamb/mutton: it makes a much better curry IMO.  I suspect they use it because it's less fatty and easier to prepare - less wastage.

Toms are tough. If you chose the wrong ones they could have the lighter flesh in them which is sour. I've never had a problem with Italian toms but they do have added herbs (Tins) in some cases. Not that this matters. It's about the RED stuff in your tomatoes.

In short I'd use known products that you know are good.

Heck bite one and find out.  ;D

Everything is subjective. If you like a certain feel, taste, crunch or whatever you're sadly going to have to do the mile work.

If the spices that you are going to add don't smell the way you want them to before cooking then they won't afterwards. It's pretty simple stuff really, use your nose.

I hope I don't sound condescending here it's not the intention at all. I used to follow recipes parrot fashion, I don't anymore, I ask questions. In short I want to learn.

Posting my recipe tomorrow, (Later on).

Sure.
Whatever takes your fancy Jimmy? Just pop over and I'll send you back wondering how I did it? That's a promise by the way.  ;D

Quote from: jimmy2x on January 11, 2010, 08:07 PM
swan maybe.

or flamingo

While we are on this subjrct:
Beware................... Of Botulism.

http://www.nutritionatc.hawaii.edu/HO/2001/128.htm