I suppose you guys have seen this?
Anyway I was wondering if anyone had tried it?
The thing I like about this Chef is he is so casual and tries to explain everything just like they should do of course but he's a great watch.

Indian Food Naan

Wow things are moving along over there.  ;D
Frankly and thankfully I doubt that will happen over here for some time. They have Foreign isles in Supermarkets here, Ironically someone must have said something because one store in particular has the English Isle as 'India' meaning it contains mostly Indian produce/spices.  :

Hi Ermin/Jerry.
I've been using Tandoori Masala as an additive in (some) dishes for about 2.5 years now. To my thinking and although we watch like lemmings we are not told the whole story. The oil is crucial, we all know that, but I don't think its the whole story.

Last night I made Aloo sag/Palak aloo in the homestyle fashoin which is also how they serve it here in restaurants. Spice was minimal, oil was minimal. I still had 'too much spinach taste' right until the end when I added a pinch of Cinnamon but the dish met standards after I bit into a whole green cardamom.

Today I do the second portion but this time with fresh ground spices and see if I can marry the taste with them? Apart from the odd (roasted) whole cardamom I don't get any crunchies.  ;D Not the same with a local vindaloo however. There is a last minute sprinke of spice right before serving.

I think there are many paths to what we each want to taste in our food. It's just down to us talking and learning to find out our best course in each case. Frankly I'm learning a whole bundle from standard home cooking Indian videos. I suggest folks search them out sometime.

Hopefully when I'm more confident I'll post some videos of my own.

To be completely honest Jerry I'm scouring Youtube at the moment. There are some gems up there these days. I did a random search on just cooking meat really and found a load of Indian chefs quite by chance.

I'll post up links when I've scrutinized them a little. Also the missing taste (for me) might be my meat? I was told the other taste may in fact be goat meat. Go figure....

Sorry Ermin didn't answer this properly.
Bruce Edwards base with a whole green pepper and veggy oil. I do use Veg Ghee but it has such a clinging property to it. Perhaps I should use that?

Quote from: emin-j on October 25, 2009, 06:50 PM
That looks a lot of oil Mikka  what oil do you use and what base sauce recipe ?

Perhaps I'm just confused Jerry? That's exactly what I get from most food in my region though. Some places are different, but most have this wonderful overlying smell and I can only keep thinking fruity for some reason?

One thing of note is that when I ask for Mutton from the butcher is that they are confused and say Lamb. When I ask for goat they say you must mean Lamb. There is a great Halal butcher some miles away. I never see the lighter meat (bloodless) that comes in Rogan Josh. I swear that is part of it. This has a peculiar taste but obviously really good!  ;D

The meat I get which is cheap of course is a little darker.

Jerry I'll post a pic up later of my Tomato paste. I don't truly think you would know without smelling it that it is really caramelized onions and spices.

Keep well Dude

Quote from: JerryM on October 26, 2009, 09:16 AM
Mikka,

berries & fruity - i've not come at it by smell. the ashoka pathia mix has mango in it - it's very strong - just what u need for pathia but not the subtle taste i'm in need of (for some dishes typ madras).

these are my current thoughts - i've not tried it out yet though. got stuck in the sand.

i think there must be an "extra" bottle or jug of this "Just" tom paste that is used for some dishes. at the mo i'm thinking tom puree, water, paprika, mango chutney, oil.

the trouble is at my local TA i've only seen what really looks like double concentrate tom puree straight out of a tin. i firmly believe this is the case and is used for most dishes. this "Just" tom past is not tandoori marinade either.

probably just a bonkers thought but i just can't think of anything else to close the gap on the real BIR madras curry sauce. there's just nothing in the dish yet the taste is 2nd to none.

Nah I'm from Britain CA.

Quote from: Cory Ander on October 25, 2009, 11:45 PM
Can I ask where "here" is please Mikka?  Would I be correct in thinking that you are (originally) from North America/Canada?

Hi Emin.
Very little really. I did this recently based on the oil reclamation project. I was going to pull off this oil and save it.

Believe it or not some dishes come this way. I had them all over with a similar amount of oil. I know its not good for you (Depending on oil type) but even the taste was not up to my standards.

Quote from: emin-j on October 25, 2009, 06:50 PM
That looks a lot of oil Mikka  what oil do you use and what base sauce recipe ?

This is the image of the food I was talking about on another thread. I'll link it up later.
Looks the part doesn't it. Smelled good too until I mucked up with the base sauce.

Chicken was just Mmmmmmmmmmm!  ;D
Sauce? Eh ok I guess.

This is what I am trying to stop as regards my cooking in Indian. I have to admit this stigma is affecting everything I cook now.

I was reading something the other day about Bahjis, these are mine. I added potato again for a change but I forgot that I had to change the spice content which I corrected later on.

Please note the Elephant Bahji  ;D

Saving him for a special occasion.  :