Quote from: Secret Santa on July 26, 2010, 09:56 PM

Quote from: TyeNoodle on July 21, 2010, 11:18 PM
my 'dipping' is a little over enthusiastic

I really, really, hope that this term doesn't get used again. The concept of 'dipping' (made up by the author) ranks equal to 'chef's pinch' in the annals of cretinous, made up, BIR terminology!   

Dipping Dipping Dipping  :

There is a guide on how to do it accurately in the book, which you should buy I think if you haven't already.

Josh, in my view the book is worth getting! I don't really have the time to be trying all the different bases, recipes, methods etc on this site, so its given me something to focus on and stick to for the cooking. The results so far have been bang on, and I'd advise the sceptics to try the book before picking holes in it.

Besides, what's 8 quid these days? 2 bottles of cider in some pubs?

Paul

Quote from: Secret Santa on July 24, 2010, 08:53 AM
Hi Tyenoodle

Is your version of the Jalfrezi from this book?

It definitely has too many onions for me, looks more like a dopiaza to me. Lime in a jalfrezi...well I never!   

I do agree with you that the one in the picture I posted (it's not mine) does look gooey or too thick, I would certainly prefer a runnier sauce.

But for me it does have all the trademarks of a decent Jalfrezi...not too red with artificial colour, prominent whole chillis and subtle quantiies of tomato and pepper. It seems that all dishes nowadays are brimming with peppers and onions. How the hell do the hope to differentiate their offerings when they do that!

Hi SS, I made a few alterations to the recipe as I do enjoy onions in my curries. I also added the piece of lime as a finisher, the local t/a does it and it seems to work.

To be honest with you, its the only dish I have from there that has that quantity of onions and peppers in it, but then I never have much 'traditional bir' dishes from there, preferring to eat off the 'house specials' menu.

It tastes good to me, and my friends so I'm going to work on the back of that!  ;D

Hello, chillies are in there somewhere and its a lime you see, not cucumber!!

And it looks the same as my local, tastes similar too is what I'm after. Yours looks too gooey for me sorry. Kinda what I had served to me in a 'posh' BIR in some scottish town I visited earlier this year.

After all, its what its all about innit... getting what you like

Haldi, it will give you your pre-used oil you were after! If nothing else.

Very good book, I for one am happy with it!  ;D

Hello, made my favourite today. Chicken Tikka Jalfrezi.

Came out way better than anything else I've made, almost as good as the local t/a's and with a little tweak or two it'll be there.

Invited a mate round who is famed for his honesty and he said it was superb so i think we are on the right track.

?8 well spent so far

Hi, I've been plodding on this week with the curries. I made a Garlic Chilli Chicken on sunday, and the taste was 'bang on'! Apart from the fact my 'dipping' is a little over enthusiastic so made it a bit hot! Tasted good tho..

Monday, Dhansak. Was good but I didnt use enough pineapple juice and the wrong lentils.

Yesterday, Made a rogan "josh" (with chicken). Superb... She was made up with it, few other things to change but overall very impressed.

Quite happy with the book so far, its simplified everything for me and the results I'm getting are great.

Jalfrezi tomorro....

Ready to rock..


Garlic chilli chicken




Dhansak


Rogan Chicken


With Garnish.. the smell of this stuff smelled like the local T/A while cooking..

Hi the one I use is around 7 litres.. Good enough for a few curries.

Chris, yes I stuck the fenugreek seeds in whole, kinda realised my mistake after they'd gone in but they seem to have broken down ok.

The Bhaji's were a little cakey, but bear in mind that is them before the final hot fry. That seemed to remove a great deal of it and to be fair they were a damn sight tastier than any other home made attempts I've tried. But maybe less bicarb next time.

Awesome.. I'll get you a wire to wear  ;D

I'm sure it said to roughly chop everything...