Quote from: DalPuri on May 08, 2013, 05:46 PM
So the question for the purists is, Is this BIR?

As far as I'm concerned, if it's cooked and eaten in a BIR, then it's BIR, regardless of where the recipe originated from.

After all, most BIR dishes have their origins in traditional Indian recipes and have been streamlined and tweaked for English taste and speed of production.

Rhogan Josh (Ghost?) is a typical example, a spicey lamb dish made with mild but deep red Kashmiri chillies goes through the BIR translation and comes out as a chicken or lamb dish cooked with tomatoes to make it look red.

Quote from: h4ppy-chris on May 08, 2013, 07:24 PM
LOL spiceyokooko you stick to your recipe and i will stick to BIR 

Interesting comment seeing as you haven't even tried my recipe for yeastless ones.

And as fas as I'm aware, BIR's use yeast and yoghurt in theirs or are you suggesting now they don't?

And seeing as Chris hasn't given a recipe for his 'nailed yeast-less' Naan bread, I will.

Ingredients:

450g self-raising flour
1 tsp baking powder
1 tsp salt
2 tsp sugar
55g softened butter
250ml warm milk

This quantity can be halved for half the number of Naan breads.


Method:

Sift the flour, baking powder, salt and sugar into a large bowl. Rub in the softened butter till it resembles breadcrumbs, add warm milk a little at a time and mix thoroughly.

Knead the dough for 5-10 minutes at least and cover with a damp cloth to rest for 20-30 minutes.

Pre-heat the grill on high for 5-10 minutes, divide the dough into about 8 equal portions and roll out to about 8 or 9 inches in diameter.

Grill naan's in batches for about 1.5 minutes each side and watch carefully as they will rise and puff up very quickly and will burn if you're not careful. Brush with melted butter or butter ghee.

Yeastless Naan breads - don't need to wait for Chris's ebook.

Quote from: diverdil on May 08, 2013, 03:40 PM
spiceyokooko you have a terrible attitude. I am a new member to the forum yet you write in a negative manner to me. in fact I would go so far as to say hostile. I am just trying to learn.

Why do you think I have a negative attitude when I've simply disagreed with what you've said? Am I not allowed to disagree with you?

My opinions are based on what I believe, and I will express that belief to someone whether they've been here 10 seconds or 10 years. Those beliefs have been built up over about 30 years of cooking Indian Cuisine, both 'homestyle' and 'BIR-style'. That in itself doesn't make me an expert by any means, but it does mean I've got some experience of cooking this style of cuisine and the ingredients that go into it.

Sadly, you've chosen not to continue the discussion based on what I've said and my reasons for holding those beliefs and gone off into a 'flounce' instead because someone's disagreed with you.

Please feel free to continue your belief that the missing x% of your BIR style dishes is all down to the different brands of spices used and ignore everything I've said as it seems a barrier to you 'trying to learn'.

Quote from: diverdil on May 08, 2013, 02:49 PM
we all use completely different brands. I use natco as that's what is for sale in my Asian shop. many use rajah. I have tasted same product different brand and they have tasted completely different

Yes we do all use different brands but why should that make any difference? Ground turmeric from Natco is exactly the same as ground turmeric from Rajah, TRS, West End, etc. Likewise ground coriander, cumin, fenugreek and so on. Or are you suggesting that somehow Natco use a different turmeric to Rajah?

Quote from: diverdil on May 08, 2013, 02:49 PM
try the difference between natco and rajah garam masala. completely different

Of course Garam Masala will differ significantly from one brand to another because it's a spice mixture and not one single spice, I would have thought that was fairly self evident?

In any case very few BIR's actually use Garam Masala, so why do you raise it here as an issue? Those BIR's that do actually use Garam Masala will probably make up their own from whole spices, so how is that going to help you?

Quote from: diverdil on May 08, 2013, 02:49 PM
it seems there are so many people willing to say no that's not it, your wrong but very few willing to try and expand and offer help. we are all striving for the same goal yet so many not wanting to offer help and work it out

This is just tosh.

So, because I disagree with you, I'm not being helpful?

I've given you my reasons for why I believe spices are not the issue - BIR's use exactly the same spices and brands of spices that we have access to. Not only that, we have mix powder recipes as used in BIR kitchens.

Yet that's still not convincing enough for you? You're just grasping at straws in my opinion.

Quote from: diverdil on May 08, 2013, 02:31 PMI am trying to work this out spicey so please expand on your reasoning and explain why its not the spices whether brand or amounts

That's easy.

Because they're the same brands/spices/amounts as used in your average BIR Kitchen.

Quote from: DalPuri on May 07, 2013, 06:31 PMIt sounds like a de-constructed Shami kebab.   

It does!

Shami/Sheek Kebabs tend to have lentils in them, I know some don't but most do, so that's probably where I'd start in trying to reconstruct this recipe - with a Sheek/Shami kebab recipe and compare that to a standard recipe for a Lamb Keema.

Quote from: Mathmos_man on May 07, 2013, 06:23 PMSo - Anyone tried this and anyone have any pointers onto how to re-create it !!!

I've never heard of it before, but..

A Handi, is a traditional Indian cooking pot and Shahi is a royal title I think comes from Persia. Keema is just mince.

So Royal Mince cooked in a Handi would be the literal translation of that dish.

There's plenty of recipes around for Keema and it's not uncommon for lentils to appear in meat dishes. The one thing I don't understand is where the scrambled eggs comes into any of this, I assume these are on the side and not part of the dish?

Quote from: diverdil on May 08, 2013, 09:52 AMI am convinced its down to the spices, either quantity or brands.

I'm not.

I'm convinced it's down to the ability, experience, understanding and technique of the person cooking them.

Quote from: Secret Santa on May 06, 2013, 08:07 PM
I agree entirely about it being a stupid and unnecessary addition to our BIR vocabulary, but no more stupid perhaps than those who insist on calling something that totally lacks meat juices a gravy!

And no more stupid than those people who insist on calling Cassia bark or Dalchini as faux Cinnamon!

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