Quote from: stetip on November 09, 2012, 04:19 PM
Great stuff 976. Have you got a good recipe for the vegi samosas you did.
Cheers
Steve

Hi Steve,

These are the ingredients I used for the Samosa's although I did not measure the amounts, but tasted and altered as I went along.

Onion - finely diced
Potato - cut into 1cm cubes and boiled, then drain under cold water and when cool put into the fridge
Sweetcorn
Peas
Garlic & Ginger puree
Cumin Powder
Coriander Powder
Chili Powder
Madras curry powder
Turmeric Powder
Salt
Pepper
Spring roll pastry sheets (I use 2 together for better strength)

Heat oil in pan, add onion and fry gently until soft. Add a little G&G and stir in.
Add all the spices and stir in and let cook with the onion mixture for a few minutes, then add the peas and sweetcorn and stir in. Again let cook for about 5 minutes until the peas and sweetcorn are soft. If using frozen cook for longer.

Taste and season accordingly, then set aside and leave to cool. Once cool,gently stir in the potato cubes and spoon the mixture onto the pastry sheets, fold into a samosa, then deep fry at around 180 C until a light golden colour

Quote from: jb on November 09, 2012, 06:22 PM
Very impressive as always,976bar can I ask what sort of spinach you use for your sag aloo? fresh,frozen or tinned? Or for that matter does anyone know what restaurants actually use?I have an upcoming curry feast and I've always used fresh.I can't imagine restaurants use fresh,once cooked the stuff goes down to next to nothing and they would go go through tons of the stuff.I always see these tins of spinach so they must obviously be used but then I'm sure I remember Someone on this forum saying it's vile stuff and to avoid it.

Hi JB,

It's frozen spinach. It comes in bags of about 1kg each and comes in 2x1 inch blocks which are traye'd up and thrown into the steamer oven at 100 C for about 12 minutes, where they then can be forked through.

It works for the Uni when making vast portions, and probably for restaurants too. But if I were making this at home maybe for a dinner party, then I would use fresh spinach for the taste...

A bit sad, when you have to use these techniques and produce when cooking in bulk, but one has to consider the economics...

Hope this helps

Quote from: GulfExpat on November 09, 2012, 05:29 PM
Did you have the opportunity to practice cooking individual portions like in a BIR?

Have your home curries improved through the experience, if so how?

Great work, Bob 

Hi Huw,

Yes we have cooked and experimented individual dishes in the kitchens to show the difference between BIR authenticity and bulk cooking, and yes there is still quite a difference between the two. However, the bulk cooking has improved vastly by cooking from BIR techniques and not sauces from a bottle...

I've never had a problem cooking BIR at home when cooking single or double portions, so my home cooking has not changed. I am currently working with the Chinese Chef on the Wok Stand at lunchtime and learning some Chinese stuff.

I have mentioned to the head chef about using this wok stand in the evenings to make individual BIR style dishes, but am still awaiting to hear further. Things don't happen quickly for change in a Uni!! lol

Quote from: GulfExpat on November 08, 2012, 10:03 PM
What have you learned from working in a pro kitchen?

Has it affected your home cooking?

I think it has taught me a number of things really, Hygene being one of the most paramount, but also speed, thinking in advance of, a), what I need and b), when do I need it, so sequencing and thinking ahead.

Quality and selection have improved on the home front, as I now have more ideas for cooking different foods, rather than the same old, same old favourites.

It's certainly been a great experience for me, which I shall never forget

Quote from: Phil [Chaa006] on November 08, 2012, 09:29 PM
Well done Bob !  But my heart goes out for those poor souls who arrived at 19:16 only to find that all the Indian goodies had gone and all that was on offer were veggie burgers . . .

** Phil.

Sorry, I did forget to mention that it was only the pot selection that had run out, there was still some Sag Aloo

Being a Carnivore, I have never really given much thought to the vegetarian world, so this week, I thought it about time to give them their due...

Tonight, I made a mini selection pot for them which included, Mushroom Bhaji, Vegetarian Sheek Kebab and a Vegetarian Samosa. The other dish was a Sag Aloo. Even though it was, "Reading Week" at the Uni where most of the students go home, I found that I had not made enough of the stuff which soon ran out

Luckily, this was about 7.15pm and as we close at 7.30, we made some veggie burgers for the rest.

I posted a recipe for this almost 2 years ago, and have since revised this recipe which I find a lot better....

Ingredients:
80g bag of fresh coriander including stalks
4 green finger chilies (more or less to suit your own heat level)
1 tbsp coconut milk powder
1 tsp garlic & ginger puree
1 tsp salt
2 tsp light muscovado sugar
1

Quote from: 976bar on November 06, 2012, 06:45 PM

Quote from: curryhell on November 06, 2012, 06:18 PM
I'm waiting for Bob to spill his coriander dip

Sorry Dave,

It's been on this forum for about 2 years now..

https://curry-recipes.co.uk/curry/index.php?topic=5172.0

Hope you enjoy

Even sorrier now Dave as that was the original recipe I made but have since improved it and this is now what I use at home and at the Uni. I'll re-post the recipe in the right place...

Ingredients:
80g bag of fresh coriander including stalks
4 green finger chilies (more or less to suit your own heat level)
1 tbsp coconut milk powder
1 tsp garlic & ginger puree
1 tsp salt
2 tsp light muscovado sugar
1

Quote from: curryhell on November 06, 2012, 06:18 PM
I'm waiting for Bob to spill his coriander dip

Sorry Dave,

It's been on this forum for about 2 years now..

https://curry-recipes.co.uk/curry/index.php?topic=5172.0

Hope you enjoy

Quote from: Axe on November 06, 2012, 11:39 AM
Sounds bloody marvelous Bob, I shall be trying this myself. I might cut back on the tomato ratio though. Reckon this will go down a storm with my chicken kebabs and some toasted pitta.

Hi Malc,

Sorry, I should have mentioned in the recipe, these are vine ripened small cherry tomatoes, so don't cut back on the ratio, it works well...

Hope you enjoy...

It works well with Kebabs and Pitta Bread, and you can always play with it by adding some finely chopped chili if you want it hotter with a bit of crunch