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Messages - CurryCanuck

#271
Starters and Side Dishes Chat / Re: Poppadoms
June 04, 2006, 08:08 PM
Same here - 30 - 40secs on high - works a treat .
#272
So....... if we put copious amounts of ajowan in our curries , the blokes will have an " uplifting " experience .  ;)
#273
Have used this recipe on numerous occasions - excellent " Tex-Mex" recipe . The cocoa powder is the key ingredient for that authentic flavor .

http://www.cook-book.com/recipes/anthonys_awesome_chili.html
#274
Lets Talk Curry / Re: Burning Helps
June 03, 2006, 03:16 AM
Quote from: Ashes on June 01, 2006, 03:59 PM
Ive heard a chef say that getting the pan on fire help to caramelise the spices, what that actually means exactly im not 100% sure, i do know that if you get a small balti pan really hot and serve up a portion of curry in it, it certainly improves the flavour... maybe sudden bursts of heat do special things? :o

There has to be a sugar content in order to caramelize . ;)
#275
Great post Mike - very informative .

CC
#276
Quote from: ChefMike on May 28, 2006, 08:11 PM

I am setting up a web site to help make restaurant quality curries easily from scratch in in 15 minutes. Any ideas for favourite recipes apart from the usual MAdras, Vindaloo , korma etc will be welcome



Look forward to visiting your website when it is up - would like to see a Dhansak and Rogan Gosh recipe .
#277
Lets Talk Curry / Re: Hi guys and girls!
May 28, 2006, 06:47 PM
Welcome to the forum there are numerous excellent recipes for you to enjoy .
#278
Quote from: juju on May 27, 2006, 07:21 PM
Hi, want to make this recipe but not sure what you mean by the spice bend. What is it ?

Thanks

Julie

Check the FAQ section of the forum @ this link -

https://curry-recipes.co.uk/curry/index.php/topic,776.0.html
#279
Hi juju -

Have a look at these links - some good Korma recipes there .  :)

https://curry-recipes.co.uk/curry/index.php/topic,415.0.html

CC
#280
Welcome - this forum is a boon to the curry nation .  :)