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Messages - natterjak

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#991
Trainee Chefs / Beginners Questions / Reliable BIR Dhansak recipe?
May 12, 2011, 11:24 AM
The forum's a great resource but it can't half be confusing at times, with so many alternative opinions and different recipes for the same dish.  Sometimes I think the only answer is to ask for recommendations...

I'm looking for a BIR Dhansak recipe without pineapple chunks or pineapple juice.  The reason I stipulate that is in my experience there seem to be two schools of thought on Dhansak (based on the BIRs I've visited).  One version is the hot, sweet, sour, thick sauced Dhansak which I adore, the other version has a fruity flavour, includes pineapple chunks and makes me retch!

So it's the former I'm after.  Searching the forum yields more than 10 alternative recipes and trying them all would send me batty hence the request for recommendations.  My previous research suggests that BIRs prepare their Dhansak with a scoop of Tarka Dhal so I'm expecting the first stage in an authentic BIR Dhansak recipe would be a recipe for Tarka Dhal, but I'm open to suggestions on that.

Hopefully someone recognises my description of the two distinct styles of BIR Dhansak and has a reliable recipe to create the former?  TIA


#992
Trainee Chefs / Beginners Questions / Re: Mustard seeds
May 12, 2011, 11:10 AM
Thanks Axe  ;D
#993
Trainee Chefs / Beginners Questions / Using powdered food colouring
May 12, 2011, 11:03 AM
I've only ever used liquid food colouring but I see spicesofindia.co.uk only the powdered variety.  Presumably you add a little water to make it up into a liquid prior to use?
#994
Lets Talk Curry / Re: What Pan
May 12, 2011, 10:55 AM
Now how do you get the sticky residue off the pan from the stickers they kindly apply prior to sale?!
#995
Lets Talk Curry / Re: BIR/TA Portion Sizes?
May 12, 2011, 10:54 AM
It would be interesting to know the volume of a standard takeaway foil tray, trouble is since I started cooking at home I haven't been ordering TAs!
#996
Trainee Chefs / Beginners Questions / Mustard seeds
May 12, 2011, 10:36 AM
I've noticed some Bombay Aloo recipes call for mustard seed but upon checking I find yellow, brown and black mustard seeds available from spices of india.  Anyone know how their flavour varies and which is considered "normal" mustard seed for a recipe which doesn't specify?
#997
Lets Talk Curry / Re: What Pan
May 10, 2011, 08:44 PM
My 26cm omelette pans from dadibhais arrived today and wow, aren't they good?  Look like they would cost three times as much as the paltry
#998
Talk About Anything Other Than Curry / Re: Chips
May 10, 2011, 08:37 PM
I do something similar, although I cut mine into slices and roast them, so I'm not sure what you'd call them[1].  Maris pipers sliced and parboiled for about 7 mins then lightly oiled and into a fan oven at 170C for 25 mins first side, 20 mins 2nd side (45 mins total).  Lovely crispy fries and less fat than deep frying.

[1] I call them chips, but of course they're the wrong shape and not fried so I'm just a philistine I suppose.
#999
Just Joined? Introduce Yourself / Re: glad i found this ...at last
May 10, 2011, 10:57 AM
Hi & welcome.  Plenty of help and advice on offer here.
#1000
Lets Talk Curry / Re: CR0 Summer BBQ
May 09, 2011, 08:12 PM
Brilliant work Chris, I'm sure everyone appreciates your efforts in arranging this and hopefully we'll get a few more attendees.  Do you know what the smallest size Az does is?  I might be interested in the masala he uses to make Roshney chicken but if he's set up for catering sizes maybe he doesn't offer consumer sizes.  I guess 1L would be as large as I could go.

I take it you're proposing this is a lunchtime meet, or do you see it carrying on all day (lunch then dinner later?) Just planning travel arrangements.
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