RMWeb Curry Club.

[nick_bastable]

7 hours ago, sb67 said:

Does anybody make their own Naan or Chapatis? I'd like to try but put off by using yeast etc, I tried just flour and water for Chapattis and wasn't too impressed.

Naans are well worth a little effort and yeast 

 

Nick B 

[iL Dottore]

2 hours ago, nick_bastable said:

Naans are well worth a little effort and yeast 

 

Nick B 

Like in many things, in cooking the easy things look hard and the hard things look easy! I’ve still not been able to produce a really good naan, though my friend’s “frying pan naan” is about as good as I’ve gotten. Chapatis and other flatbreads are challenging: not only do you need to get the water/flour balance just right (every bag of flour is slightly different in how much water it needs) but the pan in which you cook the flatbread needs - at least with me - to “settle down“ to the right temperature. Invariably, the first chapati or two are destined for the dogs as I get a feel as to pan temperature and how long each chapati from that particular batch needs.

As for Parathas? Love ‘em, but have no ability whatsoever in making them

[PatB]

I've tried numerous times to make Indian breads, but appear to be irredeemably terrible at it. Which is a shame, because the one thing I can't seem to get here these days is a proper "British" naan. You know, the sort of thing that was once described by the late Iain Banks as a toasted duvet. Naans here, although excellent in their own right, are much thinner, being more of a bread pancake sort of thing.

 

Speaking of which, if I may be permitted a slight digression, the other aspects of British takeaway cuisine I really miss are chip shop curry sauce, and those big, floppy pancake rolls that tend to inconveniently fall apart about halfway through, discharging an avalanche of beansprouts and fragments of oddly coloured meat into your lap. Food of the Gods.

[57xx]

5 hours ago, sb67 said:

Does anybody make their own Naan or Chapatis? I'd like to try but put off by using yeast etc, I tried just flour and water for Chapattis and wasn't too impressed.

 

Done my own naan before, they actually came out pretty well. Not as good as some I've had in restaurants but worth doing. I've also made paratha, nice and easy to do and tasty.

[jonny777]

14 hours ago, sb67 said:

Does anybody make their own Naan or Chapatis? I'd like to try but put off by using yeast etc, I tried just flour and water for Chapattis and wasn't too impressed.

 

You will need to experiment with the yoghurt/flour mix for naan, plus further experiments with seasonings such as coriander, garlic, or maybe poppy/sesame seeds. And assuming no tandoor oven, the pan must be as hot as you can get it (which is sometimes rather difficult on safety thermostatically controlled hobs). An induction hob can be good for this. 

[rob D2]

Love making a curry.

Its hard work though, lifting up the phone to ring da Bengal square.

 

I wonder how many extra people have type 2 diabetes after the “ eat out , pig out “ initiative from the government 

[57xx]

7 hours ago, jonny777 said:

 

You will need to experiment with the yoghurt/flour mix for naan, plus further experiments with seasonings such as coriander, garlic, or maybe poppy/sesame seeds. And assuming no tandoor oven, the pan must be as hot as you can get it (which is sometimes rather difficult on safety thermostatically controlled hobs). An induction hob can be good for this. 

 

I just used my electric grill on full chat, did the job nicely.

[Night Train]

16 hours ago, melmerby said:

I can't remember there being much there apart from Aurangzeb's "Mini Taj" and a Chinese retaurant opposite the hotel!

I visited the mini Taj. Also the railway station where there were excellent samosas available, just 25p for 2.

Bonatrans,  Skoda and Liebherr have huge factories there now. There were several new factory complexes being built.

[Night Train]

This is my "go to" curry recipe. Although it says vindaloo, the spicing levels shown will produce a medium heat curry (about madras/dansak heat). Add more chilli, pepper and cloves for additional heat. Swap beef for chicken/lamb if preferred. I like to use beef rib trim as it has good flavour and the fat renders down very easily making a very tender dish.

 

Beef Vindaloo

Ingredients
25g Butter
2 Large Onions
2 Peppers (1 red, 1 green)
3 Cloves Garlic
2 Tablespoons Red Wine Vinegar
2 Teaspoons Honey
600g Diced Beef
20g Chopped Coriander
½ pint of Stock, or Water

 

Spice Mix
4 Teaspoons Cumin Powder
2 Teaspoons Coriander Powder
2 Teaspoons Ground Black Pepper
2 Teaspoons Salt
½ Teaspoon Ground Cloves
1 Teaspoon Chilli Powder
1 Teaspoon Cardamom Powder
1 Teaspoon Turmeric Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Caraway Seeds
3cm Piece of Ginger (grated)

Blend spice mix ingredients
Heat butter and sauté onions, peppers & garlic until onions are browned & tender
Add 2/3rds the spice mix and cook for 2 or 3 minutes
Add stock/water, honey and vinegar and bring to boil
Pour mix into casserole dish
Fry & brown beef in same frying pan used for onions
Once brown, add remaining spice mix
Cook for a further 2 minutes and add to casserole dish
Use splash of water to deglaze pan and pour into casserole dish
Add star anise and bay leaves, place lid on casserole dish
Place in oven (140C) for 1 ½ hours
Remove from oven, stir
Return to oven (170C) without lid for 30 minutes
Keep an eye on dish, as it will thicken quickly from this point
Serve with rice and chopped coriander

[C126]

As I wait another hour for Friday's Beef Rendang to simmer and sip my third pint of tea of the day, I thought I might add a recipe.  Annoyed to discover my chutney recipe notes are rather cryptic and incomplete, instead here is a simple dish from many years ago much liked, given me by an Indo-Trinidadian chum.

 

Channa (Chick-pea) Curry.
------------------------
Serves 4.

 

Half a large onion, finely chopped (I use two small red onions instead, as recommended by Keith Floyd.  Are these more 'authentic'?).
1 tbsp garlic paste.
1 tbsp ginger paste.
1 tin chopped tomatoes OR
1 jar/box Pasata.

 

2 tins chick-peas OR
1 English cup/ 1/2-English Pint of dry chick-peas, soaked over-night (this gives an 'al dente' texture, compared to the softness of tinned chick-peas, or perhaps I am just not soaking them for long enough).  I am not sure of the weight; this is just the amount I have always used in my Tala measure.

 

Masaala:
1 tsp (tea-spoon) mustard seeds (no preference as to colour).
1 tsp coriander seeds.
2 tsp cummin seeds.
1 tsp turmeric powder.
2 Bay-leaves.
6 green cardamoms of seeds.
2" cinnamon stick.
Chillies fresh or powder to taste.

 

Method.
- Fry onion till golden, add ginger and garlic and fry.
- Add spices to above and fry.
- Add channa and fry, stirring in oil, spices, etc., for a few minutes.
- Add tomatoes, cover with water, and simmer and reduce for approx. 30 mins.
- Serve sprinkled with fresh chopped coriander.

 

Sorry I can not be more specific with quantities, etc.  I cheat and use a heaped tbsp of mixed ginger/garlic paste, so I am not sure what the equivalent fresh quantities would be.  I also wonder if the taste would differ if using ground spices: any thoughts on this please do say.

 

Bon appetit!

[57xx]

1 hour ago, Night Train said:

Although it says vindaloo, the spicing levels shown will produce a medium heat curry (about madras/dansak heat)

 

That's good, Vindaloo isn't supposed to blow your head off. Hot yes, but not killer hot. The lava hot "Vindaloo" is just yet another UK restaurant bastardisation, along with putting potato in it. The "aloo" in the name has nothing to do with potatoes, the name comes from a Portuguese dish, carne de vinha d'alhos, which is pork marinated with garlic and wine vinegar. The vinegar and garlic are signature flavours in a good vindaloo.

[Night Train]

I agree, I like to feel some sweat on my forehead (otherwise, its just a stew), but dont want my mouth and tongue burning. This recipe is all about deep flavour and just enough spice to be pleasing.

[Gwiwer]

 I like the tingle of spicy food.  It doesn't have to be ridiculously hot.  I do enjoy a vindaloo or phal but neither has to blow my head off to earn those names.  

 

The recipe for channa is a useful addition to the repertoire; it is similar to one I use myself for channa dhal (chick pea / lentil curry) which adds a tin of lentils or a cup of well-soaked yellow ones to otherwise much the same spice mix.  

[APOLLO]

Anybody tried these !!

 

 

Brit15

[adb968008]

On 01/09/2020 at 14:36, rob D2 said:

Love making a curry.

Its hard work though, lifting up the phone to ring da Bengal square.

 

I wonder how many extra people have type 2 diabetes after the “ eat out , pig out “ initiative from the government 

We tried, but every where was booked up with reservations.

[Tony_S]

My wife is Indian (as in born there) and throughout her working life had people regale her with tales of their curry experiences. It was always amusing as she said she hadn’t got the faintest idea what all the bhunas, jalfrezis vindaloos etc were.  She was brought up on mainly vegetarian Punjabi food, rather than the largely Bangladeshi cuisine of many English Indian restaurants. However we did get to try just about all of the British curry classics while we were on holiday in Somerset once. Our son was about 11 and said he really wanted to know what everyone else he knew ate so we tried everything. Haven’t really bothered since. 
We did make nan once or twice. They were ok but not better enough to prevent us buying Waitrose ones.  We did make puris too but really you need someone to make them while everyone else is eating. My wife has always felt bad about being a failed  chapati maker. Perhaps we will have another go. For years mother in law has given us batches for the freezer but lockdown and shielding has prevented that. MiL no longer makes them, she is 92 and rolling them hurts her wrist so her cleaner makes them for her.
Tony

[Gwiwer]

If anyone can make me some dosas or point me towards a foolproof method of cooking my own I would be a happy man.  I tried using a packet mix but it has to be mixed with sour curd which isn't a normal feature of this kitchen.  The pack says it works with yogurt but it doesn't.  

 

[adb968008]

Ive got the green light from the misses to curry up tomorrow morning.

 

So Mary adb Berry ‘ere will post a few pictures early afternoon.

 

 

 

 

[C126]

On 03/09/2020 at 21:19, Gwiwer said:

If anyone can make me some dosas or point me towards a foolproof method of cooking my own I would be a happy man.  I tried using a packet mix but it has to be mixed with sour curd which isn't a normal feature of this kitchen.  The pack says it works with yogurt but it doesn't.  

 

 

Dear Gwiwer, quoting Ms Meera Sodha, 'Fresh India', Lond., 2016, p.222, "Daily dosa with coconut potatoes':

 

Ingredients.

175g. Gram (chick-pea) flour.

75g. Plain Flour.

1/2 tsp salt.

1/2 tsp bicarb.

rape-seed oil.

 

Make the dosas by putting the flours into a large bowl with the salt and bicarb.  Mix thoroughly, then slowly whisk in 380 mL of water so that you have a smooth batter.

Place an 8"/20cm. frying pan over a medium to high heat.  When hot, put a tsp of oil into the pan, swirl it around, then follow with a ladle-full of batter and immediately swirl the batter around to coat the bottom.  Cook for a minute, then spread a sixth of the potato mixture in a line down the middle of the dosa.  Cook for a further 20 secs. to 1 minute, until the base of the dosa is crispy and the potato mixture is hot.  Then slip the dosa out of the pan and roll up.  Repeat with the rest of the batter.  ...

 

There is also a "Weekend dosa" recipe on p.227, which I confess I do not quite understand.  It appears one makes a batter with basmati rice and urid dhaal, soaked over-night.  I do recommend Meera Sodha; we have made several recipes from this veggie book, and enjoyed them all.  Hope this helps.

 

Edited September 5, 2020 by C126
Typos.

[C126]

A quick photo of last night's first attempt at Beef Rendang au 'Hairy Bikers'/B.B.C.:

 

 

Rather too much fat leaching out, alas, but the taste was good, and it appears that classic "1970's Brown Splodge" my partner ridicules, she being more a Meera Sodha fan (see above).  It had a pleasing taste, different from my usual north-Indian fare, and I paired it with plain brown Basmati, plus Patak's Green Chilli pickle, home-made Pine-apple chutney, Geeta's Mango chutney, and fresh tomatoes from the garden.  Washed down with a few glasses of Cote du Rhone, an excellent start to the weekend!

 

[C126]

 

Just a quick recommendation of the above - no connection with the firm or inducements given to me by them - to remove turmeric stains.  One dabs a little of the liquid on the stain, and leaves it for up to 9 mins., then washing out with cold water.  I find one needs two or three applications to get most of the unwanted yellow out, and then it is best to give it a final wash in Persil non-bio. powder (that also gives a good white to my week's shirts and collars). 

 

One probably should not, but I am happy to use it on the best 'Double Damask' linen napkins, and then hand-wash afterwards.  Strong sunlight does break down the turmeric colour as well, and I read meths can be used.  Hope this helps.

 

Edited September 5, 2020 by C126
Additional info.

[adb968008]

So here we go...

First the raw materials..

i’m making 2 curries, 1 with thighs and 1 with breasts..

 

Next the processes
 

i cut one onion diced (the flavour will come out and these onions will dissolve), and the other in chunks.. these will be tasty to bite)

 

 

 

i chop all the veggies.. Onion, Red & Green Pepper, Mushrooms, Leek, Tomatos...

 

 

next the understudy of the show....

 

A whole Polish Garlic, you should be able to smell it here..indeed it should compete with your onion..

 

And then the Stars...

The chicken spice is South African, but its essentially All Spice. The curry is mild and missing coriander (thats because the misses complains too much)... given chance I upgrade the chilli and the curry.

 

First, around 30-50ml of olive oil, with 500g of Greek yoghurt.

 

Spoon in the spices..

Theres 3 spoons of curry and Ginger, 1/2 to 1 of the others.

mix it together.

 

here is what we have so far.... ive crushed the garlic on top of the veggies

 

next the chicken, Ideally i’d be using fresh leaves, doing the mix last night and marinating the chicken overnight, but work and kids prevents this time luxury, but i’ll make up for it in the oven..

 

 

chicken thighs in the little one..., breasts in the big one..

 

Add in the sauce, (Ive added 500ml of water to the mix).

 

 

needle it..

 

 

ready to go...

Just added bay leaves ontop before putting in the oven.

160 degrees, for 2 and half hours later...

 

Top up with hot boiled water..

 

back for another 45 mins and serve...

we chose pasta

 

 

The bread is lebanese bread, with garlic butter...

 

 

 

and finally the drink...

 

a whole ton of complicated ingredients in odd measures..

Cointreau, Dom Benedictine, Angostura bitters bombay sapphire, pineapple juice & cherry liquer.

produces a rather strong Singapore Sling..

i really miss the garden bar at Raffles, as i’m not there this year ive DIY’d it..

receipe here though double up on the Pineapple if you want to walk upstairs tonight..

https://en.wikipedia.org/wiki/Singapore_Sling

 

 

About an hour to prepare, including tidying up.
About 1.2kg of Chicken, it will feed the 3 of us into mid-week.

 

Edited September 5, 2020 by adb968008

[sb67]

Bloody hell I'm starving now reading that!  

I bet that tastes fantastic, thanks for posting. 

[C126]

14 hours ago, adb968008 said:

So here we go...

 

About an hour to prepare, including tidying up.
About 1.2kg of Chicken, it will feed the 3 of us into mid-week.

 

 

The rest of us are going to have to 'up our game' with quality posts like this!  Excellent work.  We bought some garlic to plant from the Isle of Wight Garlic Farm last year, which did well.  Now dried and stored, walking into the garage while it was 'resting' was like living in a Boursin cheese: Heaven!  I will try and find out which varieties did best and post here: one certainly is of 'Polish quality'.  I rather like the Iranian pickled garlic as well when I can get it.  Go for the ready peeled cloves rather than the 'whole bulbs' to save bother.

[Free At Last]

The only thing that bothers me with some of those ingredients are the after effect they have on some peoples digestive systems. I can't stand people who emanate smells of their last meal, from either end.