Manchester United, and before anyone ask's yes I am a Manc, not a cockney. Most mancunians support United.....Red Army.....Red Army
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#2211
Talk About Anything Other Than Curry / Re: Which football team do you support
February 28, 2010, 07:16 PM #2212
Curry Web Links / Re: dipuraja1 - BIR chef on Youtube
February 28, 2010, 06:23 PM
Hi GE
Good post, albeit no real big suprises, apart from using Vag oil
ewwwwww. I think i'll stick with Veg oil thankyou very much ;D
Ray
Good post, albeit no real big suprises, apart from using Vag oil
ewwwwww. I think i'll stick with Veg oil thankyou very much ;DRay
#2213
Trainee Chefs / Beginners Questions / Re: Coconut Powder
February 27, 2010, 06:26 PM
Hi Commis/Artistpaul
Yeah, that's where the confusion is for me then I guess. If the recipe calls for "coconut milk powder" then I pressume that a quantity of liquid will be added to the dish to create, "coconut milk" within the dish? If it just asks for coconut powder, I would still take it as coconut flour. As far as using coconut flour as a thickener, In my experience, it doesn't really do the job, certainly not in the same way as using cornflour or a roux.
I do agree with you artistpaul with regards to coconut flour adding a slightly grainy texture but again, this is a characteristic of a lot of bir korma's or CTM's.
Going back to commis's original querey, try either and stick with what you prefer lol ;D
Ray
Yeah, that's where the confusion is for me then I guess. If the recipe calls for "coconut milk powder" then I pressume that a quantity of liquid will be added to the dish to create, "coconut milk" within the dish? If it just asks for coconut powder, I would still take it as coconut flour. As far as using coconut flour as a thickener, In my experience, it doesn't really do the job, certainly not in the same way as using cornflour or a roux.
I do agree with you artistpaul with regards to coconut flour adding a slightly grainy texture but again, this is a characteristic of a lot of bir korma's or CTM's.
Going back to commis's original querey, try either and stick with what you prefer lol ;D
Ray
#2214
Trainee Chefs / Beginners Questions / Re: Coconut Powder
February 27, 2010, 03:20 PM
Hi ArtistPaul.
At the risk of getting into a debate, this is a quote from the "Authentic Balti Curry" ccokbook, which is by no means a "curry bible" btw
"Coconut powder (Note, this is not desiccated coconut, but a powder with a flour-like texture)"
The recipe that this quote is taken from also requires coconut milk, which if your analagy is correct, surely the recipe would call for coconut powder of which a quantity will be used to make coconut milk?
Ray
At the risk of getting into a debate, this is a quote from the "Authentic Balti Curry" ccokbook, which is by no means a "curry bible" btw
"Coconut powder (Note, this is not desiccated coconut, but a powder with a flour-like texture)"
The recipe that this quote is taken from also requires coconut milk, which if your analagy is correct, surely the recipe would call for coconut powder of which a quantity will be used to make coconut milk?
Ray
#2215
Trainee Chefs / Beginners Questions / Re: Coconut Powder
February 27, 2010, 02:47 PMQuote from: emin-j on February 27, 2010, 02:34 PM
Hi All , Just come back from the Indian Supermarket and I struggled to find any Coconut Powder , I found Coconut Flour and Dessicated Coconut but Couldn't find powder , ended up buying Coconut Milk Powder which was quite expensive
Hi emin-j,
As far as I know, coconut flour is, coconut powder. It's what I use in CTM.
Ray
#2216
Dansak / Kushi ChickenDhansak
February 27, 2010, 02:30 PM
This recipe comes from the "Authentic Balti Curry" cookbook ISBN 141205592 - X
Per Portion:
1 tbsp vegetable oil
3 garlic cloves, crushed
1 medium onion
1 1/2 tsp of Kushi spice https://curry-recipes.co.uk/curry/index.php?topic=4296.0
1/2 tsp chilli powder
2 tsp sugar
Juice of half a lemon
50ml of pre-cooked dhal https://curry-recipes.co.uk/curry/index.php?topic=4346.0
1 slice of pineapple (cut into chunks if you prefer)
125ml of Kushi base sauce https://curry-recipes.co.uk/curry/index.php?topic=4283.0
A portion of pre-cooked chicken https://curry-recipes.co.uk/curry/index.php?topic=4293.0
Fresh coriander leaves to garnish.
Method:
Heat the vegetable oil in a pan and fry the garlic until light brown.
Next, add the onion, and fry until light brown. Take off the heat
Add the Kushi spice, chilli powder, sugar and lemon juice, and give it a really good mix.
Return to a very low heat, for 1/2 minute. stirring constantly - making sure the spices don't burn.
Add the cooked dhal, followed by the pineapple and mix.
Add the pre-cooked chicken, follwed by the base sauce, then stir well. Simmer for two or three minutes, and it'll begin sizzling.
Garnish with fresh coriander leaves and serve immediately.
Per Portion:
1 tbsp vegetable oil
3 garlic cloves, crushed
1 medium onion
1 1/2 tsp of Kushi spice https://curry-recipes.co.uk/curry/index.php?topic=4296.0
1/2 tsp chilli powder
2 tsp sugar
Juice of half a lemon
50ml of pre-cooked dhal https://curry-recipes.co.uk/curry/index.php?topic=4346.0
1 slice of pineapple (cut into chunks if you prefer)
125ml of Kushi base sauce https://curry-recipes.co.uk/curry/index.php?topic=4283.0
A portion of pre-cooked chicken https://curry-recipes.co.uk/curry/index.php?topic=4293.0
Fresh coriander leaves to garnish.
Method:
Heat the vegetable oil in a pan and fry the garlic until light brown.
Next, add the onion, and fry until light brown. Take off the heat
Add the Kushi spice, chilli powder, sugar and lemon juice, and give it a really good mix.
Return to a very low heat, for 1/2 minute. stirring constantly - making sure the spices don't burn.
Add the cooked dhal, followed by the pineapple and mix.
Add the pre-cooked chicken, follwed by the base sauce, then stir well. Simmer for two or three minutes, and it'll begin sizzling.
Garnish with fresh coriander leaves and serve immediately.
#2217
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Kushi "Authentic Balti Curry" Cookbook Base
February 27, 2010, 11:27 AM
Cheers Jerry,
But the thanks must go to book.
As for doing it to your usual method, go for it. That's what cooking is all about IMO, going with what you're comfortable with and what you know will give you your best results.
Ray
But the thanks must go to book.
As for doing it to your usual method, go for it. That's what cooking is all about IMO, going with what you're comfortable with and what you know will give you your best results.
Ray
#2218
Lets Talk Curry / Re: Ginger Strands Look and Feel Like Bones. Help
February 27, 2010, 12:05 AM
Hi James,
Im sure it will be perfectly safe to eat ;D
When you put the ginger in the blender, did you add a little amount of water, as this is normal practice if you want to make a ginger or garlic puree.
Even though, they may look like bones but remember, they're not!
Ray
Im sure it will be perfectly safe to eat ;D
When you put the ginger in the blender, did you add a little amount of water, as this is normal practice if you want to make a ginger or garlic puree.
Even though, they may look like bones but remember, they're not!
Ray
#2219
Rogan Josh / Re: Kushi Chicken Rogan Josh
February 25, 2010, 09:22 PM
Hi Jerry
Most Rogan Josh's I've had are slightly redder than this recipe but, it's still very flavoursome nonetheless. I'd be really interested in you results with the Ashoka comparison
Ray
Most Rogan Josh's I've had are slightly redder than this recipe but, it's still very flavoursome nonetheless. I'd be really interested in you results with the Ashoka comparison
Ray
#2220
Balti Dishes / Re: Kushi Basic Balti
February 25, 2010, 08:42 PMQuote from: JerryM on February 25, 2010, 07:12 AM
Razor,
no nothing in particular - just something u rate.
Hi Jerry,
Here's 4 of my favourates from the book:
https://curry-recipes.co.uk/curry/index.php?topic=4339.0
https://curry-recipes.co.uk/curry/index.php?topic=4340.0
https://curry-recipes.co.uk/curry/index.php?topic=4341.0
https://curry-recipes.co.uk/curry/index.php?topic=4342.0
The last one has quite an unusual cooking method.
I decided not to post these in the balti section, as it didn't seem the right place really even though, these are Balti versions of BIR's
Ray