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2012 Cooking Club Week 2b: Indian Resturant curries

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Comments

  • #702
    Gbear
    Registered Users, Registered Users 2 Posts: 12,775 ✭✭✭✭Gbear


    Any mulligatawny soup recipes going? Been meaning to expand my soup repertoire.


  • #703
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Gbear wrote: »
    Any mulligatawny soup recipes going? Been meaning to expand my soup repertoire.


    never heard of it :) i see its an english derivative of an indian sauce.

    I am on the lookout for a killer Rasam recipe btw.


  • #704
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Phantom99 wrote: »
    Hi Guys,

    Given that you probably use cinammon/cassia bark in preparing your meats/pilau rice etc I said I'd mention the articles below.

    Be careful what cinammon you use in curries particularly if you are cooking for kids.

    scary stuff :) i use a lot of the bark. i will reduce the amount i use after reading this.


  • #705
    Phantom99
    Closed Accounts Posts: 204 ✭✭Phantom99


    I was using a lot too. I'm gonna try and cut it out altogether. We would have 2 curries a week so I'd like to try and keep them as healthy as possible without losing the taste.

    Cassia bark or cinammon is in garam masala also so I think I'll make my own from now on. I have a few recipies


  • #706
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Gbear wrote: »
    Any mulligatawny soup recipes going? Been meaning to expand my soup repertoire.
    I've only seen it on an episode of Rick Stein's India. It was cooked by an Indian chef in a fancy hotel. Looked really nice, although I think it was very green in colour? (from all the herbs, mint?)

    I'm sure you'd find a video online if you looked around.


  • #707
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    Gbear wrote: »
    Any mulligatawny soup recipes going? Been meaning to expand my soup repertoire.

    Someone posted a couple of links in the Souper Soup thread a while back:

    http://www.boards.ie/vbulletin/showpost.php?p=68968998&postcount=33


  • #708
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    BaZmO* wrote: »
    I've only seen it on an episode of Rick Stein's India. It was cooked by an Indian chef in a fancy hotel. Looked really nice, although I think it was very green in colour? (from all the herbs, mint?)

    I'm sure you'd find a video online if you looked around.


    i think that book might be in my christmas stocking this year. If it is ill post the recipe.


  • #709
    Gbear
    Registered Users, Registered Users 2 Posts: 12,775 ✭✭✭✭Gbear


    Doing some back of the envelope calculations, (so they could be quite wrong) assuming you eat 5g of cassia, or about 2tsp, you'd get about 1.5g of coumarin, of the 5-10g you're allowed.


  • #710
    Heroditas
    Registered Users, Registered Users 2 Posts: 9,558 ✭✭✭Heroditas


    Utterly exhausted! Had some family over for dinner after a trip to the zoo this afternoon and I served up the following:

    Seekh kebabs for starters

    Main course:
    Chicken tikka massala
    Lamb rogan Josh
    Chicken chilli massala (using Carolina Reaper chilli powder)
    Rice
    Plain and garlic naan

    All made from scratch
    Bloody fantastic and very tasty!

    I had run out of vegetable oil during the week and had forgotten go top up.
    I used ghee instead - may as well lorry on the calories one last time at the end of Christmas


  • #711
    Phantom99
    Closed Accounts Posts: 204 ✭✭Phantom99


    Came across a great recipe for making naan bread. Made some last night. It calls for a gas hob and a tawa but I had to make do with an induction hob and frying pan but it still worked out really well - see pic :D

    I added some melted butter with garlic powder on top

    b71c3r.jpg


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  • #712
    postsnthing
    Registered Users Posts: 319 ✭✭postsnthing


    Phantom99 wrote: »
    Came across a great recipe for making naan bread. Made some last night. It calls for a gas hob and a tawa but I had to make do with an induction hob and frying pan but it still worked out really well - see pic :D

    I added some melted butter with garlic powder on top

    http://i66.tinypic.com/b71c3r.jpg[/IMG]

    You may need to copy and paste into address bar to see the picture.

    well what's the recipe :)


  • #713
    gerrybbadd
    Registered Users, Registered Users 2 Posts: 10,301 ✭✭✭✭gerrybbadd


    Phantom99 wrote: »
    Came across a great recipe for making naan bread. Made some last night. It calls for a gas hob and a tawa but I had to make do with an induction hob and frying pan but it still worked out really well - see pic :D

    I added some melted butter with garlic powder on top

    http://i66.tinypic.com/b71c3r.jpg[/IMG]

    You may need to copy and paste into address bar to see the picture.

    Looks lovely. Any chance of sharing this recipe of yours? :)


  • #714
    Phantom99
    Closed Accounts Posts: 204 ✭✭Phantom99


    These are the ingredients. Below makes 10 bubbly restaurant quality naans. No need for a tandoor, can be frozen etc. The technique used replicates a tandoor and worked with my non stick frying pan and induction hob.

    200g Milk
    320g Water
    100g Sugar
    50g Egg
    8g Baking powder
    2g Onion seeds
    1kg Self-raising flour
    vegetable oil
    water

    Note water, milk, egg is weighed and is in grams ie 200g milk is not 200ml milk. It is 200g weight of milk.

    Follow h4ppyleaders video and you can't go wrong. Great detailed video on how to do it - see link below. I used 70g sugar instead of 100g per recipe and they were spot on.

    https://www.youtube.com/watch?v=nypVcrfz6dk

    He has some very good videos on naan, chapatis and indian curries, techniques etc too. Goes into detail.


  • #715
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    That naan looks amazing.


  • #716
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,518 CMod ✭✭✭✭The Black Oil


    Misread and thought it said 50 eggs. :o

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #717
    [Deleted User]
    Posts: 5,869 ✭ [Deleted User]


    Curry Addict wrote: »
    I
    Curry base gravy
    200ml Vegetable oil
    2tbs ginger and garlic paste
    7 medium onions
    1tsp salt
    2 medium carrots
    1 green pepper
    2 green chillies
    Water
    2tbs curry masala
    ½ can of plumb tomatoes

    Stick my name on the list of always wanted to, but only getting around to it now. I note that the original base recipe above calls for as much water as necessary to cover the onions, while the new one, below, uses only 150ml, with 200ml of oil in both.
    Curry Addict wrote: »

    New base recipe

    16 medium onions (skin and put into the pot whole)
    2 carrots (roughly chopped)
    1inch piece of ginger sliced
    1tbs ginger and garlic paste
    ½ a bunch of coriander
    ½ a green bell pepper
    150ml water
    200ml vegetable oil

    I've had the new base recipe on the go for about 2.5 hours now and have had to top up the level of water twice, to save the pot from burning. Is "150ml" a typo that i missed being corrected somewhere or am i just doing it wrong? I haven't gotten to the second stage using the chilli, ginger and paste part yet, but the pot would definitely have burned if i'd just left it, even on the lowest setting on the cooker.


  • #718
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    The 150ml water is correct. The base is cooked at a low heat with the Lid on the pot. As it cooks the onions release a lot of juices. So over 2.5 hours the amount of liquid in the pot should increase a lot. Maybe you didn't have a Lid on the pot. Maybe the heat was too high. Hope this helps...


  • #719
    jimfinoc
    Registered Users Posts: 104 ✭✭jimfinoc


    Hi Guys. You know when you are watching currys or indian food been prepaired they put the spices out in small round plastic dishes. I am looking for some and don't know what they are called.
    Or can someone forward me a link.

    Thanks


  • #720
    marklazarcovic
    Registered Users, Registered Users 2 Posts: 6,225 ✭✭✭marklazarcovic


    ramekins will do the job,most euro shops or dealz

    Even those foil bun cases are good


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  • #721
    Heroditas
    Registered Users, Registered Users 2 Posts: 9,558 ✭✭✭Heroditas


    Get one of THESE :)


  • #722
    marklazarcovic
    Registered Users, Registered Users 2 Posts: 6,225 ✭✭✭marklazarcovic


    I want one


  • #723
    gingergirl
    Registered Users Posts: 110 ✭✭gingergirl


    jimfinoc wrote:
    Hi Guys. You know when you are watching currys or indian food been prepaired they put the spices out in small round plastic dishes. I am looking for some and don't know what they are called. Or can someone forward me a link.

    They're called Masala Dabba tins, you'll get them on Amazon or any Indian shops


  • #724
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    yes they are very common in the indian kitchen :)


  • #725
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    They don't look like they're airtight


  • #726
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    BaZmO* wrote: »
    They don't look like they're airtight

    they are not air tight, hence why i never bought one, pity because they look cool :D


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  • #727
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    I don't know whether it's been asked before, but I wonder if I can cook the curry base in a slow cooker?


  • #728
    eisenberg1
    Registered Users Posts: 5,387 ✭✭✭eisenberg1


    Mrs Fox wrote: »
    I don't know whether it's been asked before, but I wonder if I can cook the curry base in a slow cooker?

    I have, and it was fine.


  • #729
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    i use a pressure cooker now. its giving me the best results.


  • #730
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Curry Addict wrote: »
    i use a pressure cooker now. its giving me the best results.

    I bet it does, but I'm too chicken-sh*t to use a pressure cooker :D


  • #731
    Mellifera
    Registered Users, Registered Users 2 Posts: 249 ✭✭Mellifera


    Hello,
    Apologies if this has been mentioned in this thread before (despite my best efforts, I've still not managed to get through it all) but I'm planning to make the biryani at the beginning of this thread for my Mauritian bro-in-law next week. He loves this type of food and there is a biryani which is native to his area which is similar to yours Curry Addict so i wanted to try it out for him.
    So, in the view of what we usually do, which is a 'full' meal I wanted to make a dessert as well. For all of you who've cooked the biryani do you have any ideas on what dessert would go well with the biryani? Or do you have any other tips to make stuff with it that will complement it?
    Thanks a million!
    M


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  • #732
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    I recommend you check this out http://shelinacooks.com/recipes/

    this Mauritian girl won Masterchef UK making Mauritian dishes, there are lots of mauritian deserts in her blog, if you take a look.

    Her final dish in the competition was a mauritian curry. She make a specific Mauritian curry power herself, the recipe is in the blog. I recommend you use it in place of "curry masala" in my recipe to give it an authentic Mauritian flavour.

    good luck with it :)


  • #733
    Mellifera
    Registered Users, Registered Users 2 Posts: 249 ✭✭Mellifera


    Some of that looks amazing! Can you help me please though? I'm at a loss as to which one is the mauritian curry powder...is it the one in the mutton curry or am i not seeing the obvious?
    Thanks!


  • #734
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Mellifera wrote: »
    Some of that looks amazing! Can you help me please though? I'm at a loss as to which one is the mauritian curry powder...is it the one in the mutton curry or am i not seeing the obvious?
    Thanks!


    here is a recipe for mauritian curry powder.

    3tbs coriander seeds
    1.5tbs cumin seeds
    0.5tbp fenugreek seeds
    0.5tbs fennel seeds
    2.5cm piece of cinnamon
    0.5 tsp cloves
    4 green cardamoms
    4 curry leaves

    simply roast in a pan until it starts to smoke. Then grind to a powder.


  • #735
    Mellifera
    Registered Users, Registered Users 2 Posts: 249 ✭✭Mellifera


    Curry Addict wrote: »
    here is a recipe for mauritian curry powder.

    3tbs coriander seeds
    1.5tbs cumin seeds
    0.5tbp fenugreek seeds
    0.5tbs fennel seeds
    2.5cm piece of cinnamon
    0.5 tsp cloves
    4 green cardamoms
    4 curry leaves

    simply roast in a pan until it starts to smoke. Then grind to a powder.

    Many thanks!


  • #736
    Cork Boy
    Registered Users Posts: 626 ✭✭✭Cork Boy


    Hi Folks,

    I've put everything together into a word doc on dropbox. 20 Pages if you've access to the work printer ;).

    PS Feel free to add pics or anything else!


  • #737
    gerrybbadd
    Registered Users, Registered Users 2 Posts: 10,301 ✭✭✭✭gerrybbadd


    Cork Boy wrote: »
    Hi Folks,

    I've put everything together into a word doc on dropbox. 20 Pages if you've access to the work printer ;).

    PS Feel free to add pics or anything else!

    Thank you Cork Boy, you've done very well there


  • #738
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Cork Boy wrote: »
    Hi Folks,

    I've put everything together into a word doc on dropbox. 20 Pages if you've access to the work printer ;).

    PS Feel free to add pics or anything else!

    Nice thanks!


  • #739
    Cork Boy
    Registered Users Posts: 626 ✭✭✭Cork Boy


    Curry Addict wrote: »
    Nice thanks!

    I'm actually in the process of making a website where putting all the ingredients together will calculate the nutritional data per 100g in the form of a nutritional label. The recipe list will be filterable by cuisine, difficulty, course, and later allergens when I implement them. I initially got started on the site as a way of trying to organise all the recipes from Curry Addict!

    I just hope it looks better than the abomination than this place's "new look" (hint, we're not all on ipads :angry: )

    Anyways, I'm off to watch Game of Throws now, here's a sneak preview in the meantime though...

    rivBDs6.png


  • #740
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    ^ Wow, such effort!


  • #741
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    wow looks amazing. cant wait to see it online :)

    i have tweaked my curry cooking technique recently and getting better results.
    I might make a new video soon to show.

    the changes
    - making the base slightly thinner(like a broth)
    - after the spices are added... instead of 1 ladle of base i add 2 ladles. I boil it down until it changes from boilding to frying. when the moisture is boiled off all the oils are released. It starts to carmelize, let this go for about 2 minutes as this creates amazing flavor, it becomes clumpy and oily(add your chicken now). Then add the 3rd ladle of base and stir it in. This will bring the sauce back to perfect consistency. Add the coriander and server.


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  • #742
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Cork Boy wrote: »

    rivBDs6.png


    should be
    - 45g of ground turmeric
    - 30g paprika
    - 15g garam masala

    :)


  • #743
    L1011
    Registered Users, Registered Users 2 Posts: 69,588 ✭✭✭✭L1011


    Very hard to search this thread for the word "onion", so I'll probably not be the first person asking this

    Do you just dump the likely fairly interesting tasting bits of onion from the meat cooking process?

    Did the base and the madras on Saturday and doing a jalfrezi with some defrosted base this evening. Cannot for the life of me get the ginger/garlic paste paste-y enough but its not really harming it.


  • #744
    Heroditas
    Registered Users, Registered Users 2 Posts: 9,558 ✭✭✭Heroditas


    L1011 wrote: »
    Very hard to search this thread for the word "onion", so I'll probably not be the first person asking this

    Do you just dump the likely fairly interesting tasting bits of onion from the meat cooking process?

    Did the base and the madras on Saturday and doing a jalfrezi with some defrosted base this evening. Cannot for the life of me get the ginger/garlic paste paste-y enough but its not really harming it.

    To be honest, I never bother making the garlic/ginger paste and just buy jars of it in the local Asian market. Does the trick for me! :)


  • #745
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    L1011 wrote: »
    Very hard to search this thread for the word "onion", so I'll probably not be the first person asking this

    Do you just dump the likely fairly interesting tasting bits of onion from the meat cooking process?

    Did the base and the madras on Saturday and doing a jalfrezi with some defrosted base this evening. Cannot for the life of me get the ginger/garlic paste paste-y enough but its not really harming it.

    Yes just dump the juices from cooking the chicken unless you can use it as an aromatic stock in another recipe.

    when making ginger/garlic paste add a couple of tablespoons of water before you blitz it. After blitzing, if it is still not a nice paste consistency simply add a little water until it does. The water actually helps the garlic not to burn in the pan and helps control its cooking. You absolutely don't want the garlic to brown and become bitter.


  • #746
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Heroditas wrote: »
    To be honest, I never bother making the garlic/ginger paste and just buy jars of it in the local Asian market. Does the trick for me! :)

    you are missing a trick there :)
    fresh ginger/garlic paste is a world away from the jars in flavor.
    Please don't do it!


  • #747
    L1011
    Registered Users, Registered Users 2 Posts: 69,588 ✭✭✭✭L1011


    My blender doesn't really do blitzing - it just throws it up the sides of the container!


  • #748
    Cork Boy
    Registered Users Posts: 626 ✭✭✭Cork Boy


    Heroditas wrote: »
    To be honest, I never bother making the garlic/ginger paste and just buy jars of it in the local Asian market. Does the trick for me! :)

    84123-Monty-Python-burn-the-witch-gi-EzMU.gif


  • #749
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Heroditas wrote: »
    To be honest, I never bother making the garlic/ginger paste and just buy jars of it in the local Asian market. Does the trick for me! :)


    B-b-b-but, they smell of sweaty armpits.


  • #750
    GrumpyMe
    Registered Users, Registered Users 2 Posts: 1,195 ✭✭✭GrumpyMe


    Mrs Fox wrote: »
    B-b-b-but, they smell of sweaty armpits.

    How exactly are you opening your jars? :D


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  • #751
    Heroditas
    Registered Users, Registered Users 2 Posts: 9,558 ✭✭✭Heroditas


    Gimme a break! It's the only thing I don't make from scratch! :D


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