Quote from: Unclefrank on March 08, 2012, 09:51 AM
Here we go solarsplace http://dadibhais.com/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles/black-iron-omelette-pan-10-25-5cm.html

Cheers Unclefrank. I've got a couple of aluminium pans and a few carbon steel woks, but I've been wanting to try a black iron omelette pan for a while (especially for the dry style sag bhaji).

I wasn't planning on buying anything at all today, but when it comes to cookware something happens inside my head and my resolve just crumbles... [checks order confirmation...] Yep - apparently I've just bought one. Even with the delivery it's still great value at 13 quid.

Can't wait to start seasoning it. (Damn... I love seasoning pans...  ;D )

Excellent stuff, Unclefrank. Looks like I'm going to try adding the mix powder to my recipe next time for sure.

It never ceases to amaze me how a combination of a few simple ingredients can produce such tasty results.

A few briquettes of frozen spinach, defrosted and heated up? No thanks...

Add garlic, onion, salt, turmeric, and a little mix powder, and bang!

Plain cooked lentils? Not for me, thanks all the same.

Add salt and a garlic tarka, and bang!

Sheer genius...

Quote from: Terramamba on March 04, 2012, 08:41 PM

Naga Jolokia, seven seeds for four quid!!! Shocking 

I know we've already discussed this earlier in the thread, but when seeds get to this sort of price it really is worth trying harvesting your own seeds from the fruit itself.

It can be hit or miss with chillies you've bought from shops/markets, etc., but if you can get to one of the increasing numbers of chilli festivals around the country and buy/purloin from growers exhibiting, you'll increase your chance of success dramatically.  (I'm not far from West Dean near Chichester, which has a massive chilli festival every August, and I've not had a failure yet using seeds harvested from chillies thus acquired.)

You can also pick up some very unusual types of chilli, too. For example, someone (who shall remain unnamed) managed to return home from the Eden Project in Cornwall with a few 'samples' of their own unique varieties of habanero, which did very well last year (I'm reliably informed... ;-).

But whether your seeds are free or cost a fortune, it's all great fun...

Quote from: Unclefrank on March 06, 2012, 10:46 PM
Hopefully be making this tomorrow for a few friends. Just wanted to suggest the frozen spinach from Farmfoods 1 GBP for a 750g bag. Used this in chicken saag and a saag aloo, with no complaints.

Thanks for the tip-off, Unclefrank. There's a bargain to be had at Tesco right now, too. Their frozen spinach is normally 1.30 for a kilo bag, but is currently on offer for a pound: http://www.tesco.com/groceries/Product/Details/?id=260558996

Quote from: curryhell on March 06, 2012, 08:50 PM
I will persevere with this and let you know how i get on.  I have a couple of ideas which i need to try out.  If all else fails i'll have to get into their kitchen and watch the experts ;D

Looking forward to it, CH. I normally knock this dish up at least once a week, so will try the mix powder and cassia route next time (probably at the weekend) and file an update.

Quote from: CardiffCurrylad on March 06, 2012, 11:10 PM
Gas hob for me but still don't have the confidence to use the wok burner yet

Quote from: mr.mojorisin on March 06, 2012, 07:25 PM
cooking by gas here
wok burner also but I prefer the medium burner as i ain't mastered the magical art of fryin high as yet

You're not alone, guys.

It was interesting to read in Julian's blog (he of Curry2Go fame) of the initial problems he had after upgrading his burners (full post here: http://www.curry2go-online.com/my-blog.html):

"...Friday was a bit stressy as I burnt a few dishes (this cooker is much more powerful than the little 3 burner I had )  by Saturday afternoon I was "Cooking with Gas" literally as I had now got the hang of the new cooker (like going from a Robin Reliant to a Ferrari!!)  good job as we were bombed out! All our regular customers gave us the thumbs up and I am sure the food even tasted better? 

I'll upload some pics and do a new YouTube video on Tuesday so you can see the new set up.

This week I am finishing the videos to accompany the New Ebook which should be ready for download within 2 weeks.

I need a Holiday!"

Seems that even those who knock out hundreds of curries a week need a bit of practice with cooking on higher heats.

Makes me feel a bit better about some of my less successful experiences in big burner world, anyway...  ;D

Quote from: ELW on March 07, 2012, 11:56 AM

QuoteThe Rajah Gold has a less harsh, more rounded, balanced and 'sweeter' taste. In fact I found it quite moreish, and went in for a fair few finger dabs.

Hi SD, I'd imagine that less turmeric provides a less bitter flavour.I had toyed with the idea of getting a 10kg. They are around

If anyone's interested, I've posted a wee comparison of the standard domestic and commercial versions of Rajah Madras powder here:

https://curry-recipes.co.uk/curry/index.php?topic=8012.0#new

Thanks again, Michael...

Thanks to the fantastic generosity of Michael.T (https://curry-recipes.co.uk/curry/index.php?topic=7896.0) I at last have my hands on some of the coveted commercial Rajah Premium Madras powder, so thought I'd do a side by side comparison to see how it stacks up against its domestic market counterpart, Rajah Mild Madras powder.

In the picture below the Rajah Premium is on the right:



As you can see, the Rajah Premium is a little darker and not so yellow as the standard powder, which could indicate less turmeric and/or a little more cumin or other darker spices in the mix.

Taste wise there's definitely a difference.

The Rajah Premium has a less harsh, more rounded, balanced and 'sweeter' taste. In fact I found it quite moreish, and went in for a fair few finger dabs.

Heat levels are identical.

It's not life changing, nor is it going to magically transform your dishes and take them to a new stratospheric level, but given the choice the Rajah Premium is the one I'd go for every time.

 

Quote from: Les on March 07, 2012, 11:00 AM

Quote from: Salvador Dhali on March 07, 2012, 10:25 AM
But next time you go in why not ask them? I've found most restaurant / TA owners more than happy to chat about their dishes, and if it's not too busy some will even usher you behind the TA counter into the kitchen for a shufty.

Worth a try, anyway...

Already tried that SD, but the chef is not very forthcoming, No customers are allowed in the kitchen either.
So maybe I just got a miserable chef (Or the kitchen is in shite state :)

As long as the food's good, Les - that's the main thing.

Some of the best Indian food I've had has come from kitchens where you really wouldn't want to spend much time. I remember one place near Wapping where the kitchen was in the basement - as was the toilet.

Needing to take a post meal leak, I was somewhat taken aback to find the toilet pan surrounded by 25 kilo sacks of onions.

I never returned to that particular establishment, but not because of the food, which was brilliant...

Quote from: George on March 06, 2012, 11:25 PM

Quote from: curryhell on March 06, 2012, 07:55 PM
I use the deggi for the occasional treat and when i want to impress with a nice hot beautifully coloured dish ;D

Deggi Mirch is the only chilli powder I've used for almost 10 years, after it was recommended to me by the top chef at a fine dining Indian restaurant in central London. i wouldn't use anything else.


POST CHECKLIST:
Could this post be construed as negative? - yes - pass
Is it potentially helpful? - yes - pass

Not sure what your post checklist is about, George, but I'll second what you say about deggi mirch. Lovely stuff, and worth every penny. In fact it's almost addictive, and I'd definitely class myself as deggi dependent...  ;D