Beef tenderloin (Lamb Steak/ Big Chicken Breast) marinated in Demerara sugar and Tarmarind with black cumin curry
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#981
Traditional Indian Recipes / Re: Looking for a lamb marinade that has tamarind & sugar rubbed on meat
September 26, 2011, 12:03 AM #982
Just Joined? Introduce Yourself / Re: Greetings from curry lover and student of all foods indian
September 25, 2011, 01:32 PM
Hi there Jocklollipop
Hope you are having a good old curry and commiserations on the ruger today!
best, Rich
Hope you are having a good old curry and commiserations on the ruger today!
best, Rich
#983
British Indian Restaurant Recipe Requests / Re: Masaledar sauce?
September 22, 2011, 10:43 PM
HI ELW
I tend to agree with Curryhell - mango powder is normally already mixed into various packet powders and in the very rare occasion that a chef does mix up (very rare) - then it may be used. When i mix up Tandoori masala i use it as one of the ingredients.
best, Rich
I tend to agree with Curryhell - mango powder is normally already mixed into various packet powders and in the very rare occasion that a chef does mix up (very rare) - then it may be used. When i mix up Tandoori masala i use it as one of the ingredients.
best, Rich
#984
Just Joined? Introduce Yourself / Re: Hello there
September 22, 2011, 10:37 PM
What a great name - made me smile this morning
welcome
best, Rich
welcome
best, Rich
#985
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: Hot - Sweet & Sour Chutney
September 20, 2011, 11:38 PM
This looks great especially the chutney sauce on the right - i will have a go!
best, Rich
best, Rich
#986
Curry Base Chat / Re: Boiling Whole Onion v Chopped Onions
September 20, 2011, 11:27 PM
Here is the result of another test -
Indeed when you cut onions open you get the white juice starting to come out - that is the start of the chemical reaction with the air.
When i cut the top and tail off the onion to start to peel it and then take the outer skin off - i have started dunking the onions in a sink full of water (could be a pan full of water etc). This does stop the reaction in the air. I cut the onions in half only before boiling them in my base.
IT WAS SLIGHTLY SWEETER THAN USUAL!
I didn't put them in whole just because of the space issue in the pan - i did 15 kilos of onions!
best, Rich
Indeed when you cut onions open you get the white juice starting to come out - that is the start of the chemical reaction with the air.
When i cut the top and tail off the onion to start to peel it and then take the outer skin off - i have started dunking the onions in a sink full of water (could be a pan full of water etc). This does stop the reaction in the air. I cut the onions in half only before boiling them in my base.
IT WAS SLIGHTLY SWEETER THAN USUAL!
I didn't put them in whole just because of the space issue in the pan - i did 15 kilos of onions!
best, Rich
#987
Lets Talk Curry / Re: Aluminum Pans and changing taste
September 16, 2011, 11:00 PM
Hi Gary
I have a mixture in the kitchen mate - aluminum, stainless steel and cast iron and yes the iron ones do rust!
I cook with all to be honest - at the moment im using a couple of myers pans they are essentially aluminum with stainless steel - great, but they get too hot they have to be watched at first.
My base to which there is quite a lot, is bubbling away in a aluminum pot.
best, Rich
I have a mixture in the kitchen mate - aluminum, stainless steel and cast iron and yes the iron ones do rust!
I cook with all to be honest - at the moment im using a couple of myers pans they are essentially aluminum with stainless steel - great, but they get too hot they have to be watched at first.
My base to which there is quite a lot, is bubbling away in a aluminum pot.
best, Rich
#988
Lets Talk Curry / Re: Aluminum Pans and changing taste
September 16, 2011, 12:23 AM
Hi Wickerman
I switched (for the same reason health issues) to a couple of myers stainless steel pans - they are great!
best, Rich
I switched (for the same reason health issues) to a couple of myers stainless steel pans - they are great!
best, Rich
#989
Lets Talk Curry / Re: Coconut milk
September 15, 2011, 09:16 PM
Here's one MadMatt
250g Aubergine (small eggplant) trimmed
pinch of asafoetida
4-5 tsp ground turmeric
1 tsp chili powder
250ml ( 1 cup) coconut milk
salt to taste
cut aubergine into slices
Put asafoetida in a bowl and add 1 tbsp of water - stir until dissolved
Heat oil in a pan medium heat
Add aubergine, season with salt
Add turmeric, chili powder and asafoetida mixture and stir -fry for about 2 mins.
Reduce heat to low and simmer for about 10 mins.
Remove the pan from the heat, stir in the coconut milk, then return to a low heat and simmer for 3-4 mins.
Adjust seasoning to taste.
best, Rich
250g Aubergine (small eggplant) trimmed
pinch of asafoetida
4-5 tsp ground turmeric
1 tsp chili powder
250ml ( 1 cup) coconut milk
salt to taste
cut aubergine into slices
Put asafoetida in a bowl and add 1 tbsp of water - stir until dissolved
Heat oil in a pan medium heat
Add aubergine, season with salt
Add turmeric, chili powder and asafoetida mixture and stir -fry for about 2 mins.
Reduce heat to low and simmer for about 10 mins.
Remove the pan from the heat, stir in the coconut milk, then return to a low heat and simmer for 3-4 mins.
Adjust seasoning to taste.
best, Rich
#990
Trainee Chefs / Beginners Questions / Re: BIR Myths..........Seeing the Wood for the Trees
September 15, 2011, 11:20 AM
Good read - thanks
best, Rich
best, Rich