Been using some "Traditional Kashmiri Masala (Basaar)" from King of Spice instead of the usual BE spice mix plus paprika and its superb! Just about as hot as I can stand - but then again I find a Madras level of heat to be more than enough for me. :-[ Contains paprika,tumeric,coriander,chili, garlic,cloves,ginger,black cardamums,curry leaf, fennel,cumin,fenugreek,mustard,black pepper & ground cinemon!! Be easier to list what it doesn't contain!! Anyway 2 tsp in i/2 pint BE Base plus extra Corriander 1x onion plus the usual g&g tom pure methi etc. At the end I chucked in some sainsburys chinese style chicken pieces and it was luverly

soz I was being a bit sarcy. I just meant that after reading Haldis thread on the subject, i didnt think that there wasn't much to be gained from high output gas bbq burners :-[

Industrial Spec Gas Burners IMO a myth

Hey Jerry M
I think you should add Outdoor Gas burner to the Myth List. BTW I use 1/2 tsp salt for my bhunas
Mick

Quote from: joshallen2k on September 27, 2008, 08:58 PM




Does anyone know of any legislative, regulatory or otherwise changes that may have happened? Outlawing of MSG or some other ingredient?

They've certainly tightened up on health & hygiene. BB once commented that the lower the rating on the scoresonthedoors.com website the better the bir. when i checked my favorite, it also scored very low. Perhaps the key could be something to do with that? Im thinking of the cleanliness of the pan, recycling of the oil etc.I would be interested to know what the chefs do with the pan after they have cooked a portion!!!

Quote from: haldi on September 21, 2008, 08:50 AM
Heat some oil and fry a sliced onion for about four minutes, stirring
Add a desertspoon of tandoori spice mix powder
Stir in for a minute
Add precooked chicken tikka
Heat thoroughly with stirring for about five minutes
Add a desertspoon of lemon juice and serve with a sprinkle of fresh coriander.

Hi Haldi
Both dishes look excellent

Chicken Tikka is my favourite

Is the gravy added before the chicken (as usual) or afterwards?

Mick

That looks the business

Quote from: JerryM on September 14, 2008, 10:30 AM

the cumin's the thing i don't like overpowering the rest.

Next time I try this dish, I will reduce the cumin. What do you reckon: 1/4 teaspoon?

JerryM- you're right about the spices. Actually I use CK's bhuna recipe slightly modified 1 tsp tomato pure, (I add extra fresh toms to compensate. I find the fresh toms add a certain "Sweet Tang" to the dish) and some frozen fresh? methi instead of dried, 1 tsp each fresh ground coriander & cumin per portion. What spice mix do you use?

My missus reckons that the first curry I msde using this websites recipes was by far the best that I have ever made. To be honest,If I hadn't had that initial sucuess, I think I would probably have given up "the quest" by now. When I made my daily pilgrimage to the offy, the girl in the shop took one whiff of me and told me that I smelt of the most amazing curry aroma.......
Anyway, back to the cooking. I think the recipe was UBs lamb bhuna, after lightly browning the onions and pepper, I dumped the spices into the oil, and for some reason I misread the next line of instruction and mistakenly? turned the heat right down (electric hob). I remember smelling the initial spice aroma (toffee??) but carried on lightly frying the spices. I think the instructions specified 2 minutes - so I followed them pretty closely. I then remember realising that I had the heat too low and then cranked it up to nearly full. I had the Darth Phalls base simmering in a pot next to the wok, and when the spice mix was bubbling well, I started to add a little base at a time as per standard cr0 practice. Anyway the resulting curry was amazing. We thought it was better than the average bir by far. At that time I thought this home cooking malarky was pretty easy. (I have not even come close to that curry since then). The bhuna I made last night was pretty good though. I used BE base.
One question for you all is this: If spices need high temperatures to release their full aromas, doesnt it follow then that in the case of the BE (and most other base recipes I have tried) that the spices are only boiled for a few minutes and are therefore not fully activated until they are fried and reduced in the wok in the final cooking stages? There are probably more spices pro rata in the base than are dumped in the wok at the start of the cooking process.
With regards to all these demos etc, I would be interested to know what the chef does with his wok immediately after cooking the curry. Is it washed? wiped clean? or what?

Mick