I don't normally eat rice so just paratha for me. Would live to make naan but haven't found a satisfactory way of making it at home yet.
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#2212
Lets Talk Curry / Re: And the moral is....
August 18, 2013, 09:40 PM
A pic would have been nice Stephen 
#2213
Lets Talk Curry / Re: Thankyou
August 18, 2013, 08:57 PM
Cooking with Stella is the only way to do it
Nice one
Nice one
#2214
Pictures of Your Curries / Chicken Chasni & Paneer Fritters
August 17, 2013, 08:29 PM
Chasni on the menu tonight (now Mrs G's favourite) - pic is crap sorry
Also some Paneer fritters - not BIR but lovely
Also some Paneer fritters - not BIR but lovely
#2215
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: How to make Indian Kashmiri Masala Paste, one you're not supposed to know about!
August 16, 2013, 02:30 PM
Personally, I would never use Pataks or any other commercially-produced paste.
I realise that they may be used in some BIRs, but that doesn't mean I want to use them too. My desire when joining this forum was to create restaurant style curries from basic ingredients - not necessarily to make them in exactly the same way as a TA (I don't want to make a curry in 10 minutes). Half the fun for me is seeing how to achieve the same results without using things like Pataks.
For me, if you're going to use these shop-bought pastes, you might as well just buy a takeaway.
Just my opinion though
I realise that they may be used in some BIRs, but that doesn't mean I want to use them too. My desire when joining this forum was to create restaurant style curries from basic ingredients - not necessarily to make them in exactly the same way as a TA (I don't want to make a curry in 10 minutes). Half the fun for me is seeing how to achieve the same results without using things like Pataks.
For me, if you're going to use these shop-bought pastes, you might as well just buy a takeaway.
Just my opinion though
#2216
Pictures of Your Curries / Re: Today's Lunch: Haggis Pakora
August 13, 2013, 08:02 PM
Made some haggis pakora tonight from the STV clip recipe - awesome!!!
Used the same batter to do some chicken pakora too - very nice It seemed to stick better to the chicken than the haggis - don't know why.
Used the same batter to do some chicken pakora too - very nice
It seemed to stick better to the chicken than the haggis - don't know why.
#2217
Pictures of Your Curries / Re: Kerala Fish Curry
August 11, 2013, 07:43 PM
I'm not a fish lover, but that looks not bad at all.
Maybe a bit oily, but no worries - nice to see all your efforts Rob
Maybe a bit oily, but no worries - nice to see all your efforts Rob
#2218
Pictures of Your Curries / Re: Ex hot chicken phal
August 11, 2013, 04:15 PM
It looks very nice but, I'm sure, after a couple of mouthfuls, you can't taste anything.
Each to their own, but I prefer flavour
Each to their own, but I prefer flavour
#2219
Pictures of Your Curries / Re: Zal Jhool
August 07, 2013, 01:44 PM
Lmao at Multi Media Extravaganza.
I'm currently in talks with a major Hollywood film company about a big-budget BIR movie deal
I'm currently in talks with a major Hollywood film company about a big-budget BIR movie deal
#2220
Lets Talk Curry / Re: Back to my roots
August 06, 2013, 07:15 PM
Just to add my tuppenceworth in....
My understanding of the frying of spices process is to release the flavour, particularly, the oils in whole seeds. In traditional Indian cuisine, whole spices are often fried, if the seeds are to be left whole in the dish, or fried then removed (cardamom, cloves etc. Another method used is to dry roast whole spices then grind them before adding to the dish (as in the process for making garam masala).
I don't know how commercially sold ground spices are made, but I would assume, with seed-based spice powders, there will be some heating/cooking process invloved before the spices are ground? If that is the case, then the only flavour remaining is in the powder. I'm not sure if frying the powder is going to achieve anything other than, perhaps, flavouring the oil and giving a more even distribution of spice throughout the dish. Or maybe the powder begins to burn and produce a different taste? I don't know.
Hey, I haven't actually answered anything............oh well.......nurse!!!!!!
My understanding of the frying of spices process is to release the flavour, particularly, the oils in whole seeds. In traditional Indian cuisine, whole spices are often fried, if the seeds are to be left whole in the dish, or fried then removed (cardamom, cloves etc. Another method used is to dry roast whole spices then grind them before adding to the dish (as in the process for making garam masala).
I don't know how commercially sold ground spices are made, but I would assume, with seed-based spice powders, there will be some heating/cooking process invloved before the spices are ground? If that is the case, then the only flavour remaining is in the powder. I'm not sure if frying the powder is going to achieve anything other than, perhaps, flavouring the oil and giving a more even distribution of spice throughout the dish. Or maybe the powder begins to burn and produce a different taste? I don't know.
Hey, I haven't actually answered anything............oh well.......nurse!!!!!!