Any curry lovers/chefs in the house???
#31
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No, we just went to a house boat on lake dal, I read The Lord of the rings in one mamoth sitting and My mate, Tim literally sat on the sh1tter for 5 days
Although I did see the highest golf course in the world (supposedly) in Darjeeling a month or so earlier in the trip
I thought the whole of Kashmir was out of bounds at the moment
Although I did see the highest golf course in the world (supposedly) in Darjeeling a month or so earlier in the trip
I thought the whole of Kashmir was out of bounds at the moment
#32
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Ok then when I don't use the rice cooker...
Bring to boil large pan of salted water. Rinse rice in colander under running water for about a minute. Add rice to the boiling water and after the grains start to dance around boil for 5 min. Drain the rice in a colander. Bring about 2.5 cm of water to boil in the pan and turn down to simmer, place colander on top of pan and cover rice with foil and let it steam for about 8 mins. Remove from heat and serve
Bring to boil large pan of salted water. Rinse rice in colander under running water for about a minute. Add rice to the boiling water and after the grains start to dance around boil for 5 min. Drain the rice in a colander. Bring about 2.5 cm of water to boil in the pan and turn down to simmer, place colander on top of pan and cover rice with foil and let it steam for about 8 mins. Remove from heat and serve
Last edited by pacenote; 25 July 2013 at 10:19 PM. Reason: typo
#33
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No, we just went to a house boat on lake dal, I read The Lord of the rings in one mamoth sitting and My mate, Tim literally sat on the sh1tter for 5 days
Although I did see the highest golf course in the world (supposedly) in Darjeeling a month or so earlier in the trip
I thought the whole of Kashmir was out of bounds at the moment
Although I did see the highest golf course in the world (supposedly) in Darjeeling a month or so earlier in the trip
I thought the whole of Kashmir was out of bounds at the moment
#34
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Ok then when I don't use the rice cooker...
Bring to boil large pan of salted water. Rinse rice in colander under running water for about a minute. Add rice to the boiling water and after the grains start to dance around boil for 5 min. Drain the rice in a colander. Bring about 2.5 cm of water to boil in the pan and turn down to simmer, place colander on top of pan and cover rice with foil and let it steam for about 8 mins. Remove from heat and serve
Bring to boil large pan of salted water. Rinse rice in colander under running water for about a minute. Add rice to the boiling water and after the grains start to dance around boil for 5 min. Drain the rice in a colander. Bring about 2.5 cm of water to boil in the pan and turn down to simmer, place colander on top of pan and cover rice with foil and let it steam for about 8 mins. Remove from heat and serve
#38
Last time I ate Indian (food, that is) was on 17th June. Hosting this weekend, so going to knock a hot curry together for the visitors on their request. It's a Southern crowd, so it will be fun to see them sweat Southern style. Last time a couple ate curry at ours, they insisted upon eating my hot curry. I had intentionally made their curry separately very mild so that they didn't face any re-percussions. But no. They had to act macho. They both ended up burning their mouths with HAAH, HAAH sounds. I wouldn't like to imagine what the aftermath was like, in relation to their buttholes.
Although as an authentic Indian, I can eat Indian (food, that is) 3 times a day without any fear of any tsunami in my guts, my family unfortunately are not such big fans of curry. Their Western tummies will experience crisis for frequent curry consumption. On our India tours, I have to keep Imodium handy to treat their loose motions.
Although as an authentic Indian, I can eat Indian (food, that is) 3 times a day without any fear of any tsunami in my guts, my family unfortunately are not such big fans of curry. Their Western tummies will experience crisis for frequent curry consumption. On our India tours, I have to keep Imodium handy to treat their loose motions.
#39
Sorry, Ditch should answer it as you asked him, but I don't mind butting in.
No it doesn't have to puff up like that. Puffing depends on how evenly you have rolled your chapatti out. Back in India at home, we do like a fine cuisine to contain a chapatti that is paper thin with two skins (means puffed up while on pan; it could subside on serving- no prob) and no burn marks. But making of such chapattis comes with practice.
Learners get very excited when their chapatti puffs up by fluke, I have to say.
If you want your well-crafted chapatti to puff up, heat has to be moderate (not more than 3-4 gas mark) you need to keep circulating it on the pan, and press it with a cleanest cloth. It happens sometimes, and it doesn't. So no guarantee. However, as long as it is baked at all sides and not looking raw, it should have good taste on consumption.
No it doesn't have to puff up like that. Puffing depends on how evenly you have rolled your chapatti out. Back in India at home, we do like a fine cuisine to contain a chapatti that is paper thin with two skins (means puffed up while on pan; it could subside on serving- no prob) and no burn marks. But making of such chapattis comes with practice.
Learners get very excited when their chapatti puffs up by fluke, I have to say.
If you want your well-crafted chapatti to puff up, heat has to be moderate (not more than 3-4 gas mark) you need to keep circulating it on the pan, and press it with a cleanest cloth. It happens sometimes, and it doesn't. So no guarantee. However, as long as it is baked at all sides and not looking raw, it should have good taste on consumption.
#41
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I shall bow to your superior knowledge.
I get about 99% of mine to rise which is rather satisfying, although as in the video they don't all always go into the "perfect puff", I also don't use any oil or salt, but have been known to put a bit of finely ground black pepper in, you can also add finely chopped garlic and coriander to the dough to make a kind of garlic and coriander nann chapati type thing, which my best mate loves, but go very easy on the garlic, now i've seen oil used I think i'll add a bit to my chilli olive oil and mix that in and see how they taste, ummm chilli, garlic coriander chapati.
The best thing about this style of cooking is experimenting with all the different flavours and coming up with your own favourites, bit extra here and there can make a big difference to the end result.
I get about 99% of mine to rise which is rather satisfying, although as in the video they don't all always go into the "perfect puff", I also don't use any oil or salt, but have been known to put a bit of finely ground black pepper in, you can also add finely chopped garlic and coriander to the dough to make a kind of garlic and coriander nann chapati type thing, which my best mate loves, but go very easy on the garlic, now i've seen oil used I think i'll add a bit to my chilli olive oil and mix that in and see how they taste, ummm chilli, garlic coriander chapati.
The best thing about this style of cooking is experimenting with all the different flavours and coming up with your own favourites, bit extra here and there can make a big difference to the end result.
#42
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In contrast it's taken me 6yrs to find a top quality butcher out here in Croatia and i've not had a dodgy piece of meat off him in over a year now, and his chevapi (local spicy sausages) are the best i've tasted, and whenever I mention where I get them from every one say's his are the best in Istra and they're surprised I know about him.
Last edited by ditchmyster; 26 July 2013 at 11:11 AM.
#44
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Although as an authentic Indian, I can eat Indian (food, that is) 3 times a day without any fear of any tsunami in my guts, my family unfortunately are not such big fans of curry. Their Western tummies will experience crisis for frequent curry consumption. On our India tours, I have to keep Imodium handy to treat their loose motions.[/QUOTE]
I’ve heard a Lassi is the perfect remedy for a dodgy stomach? Not got round to making my own as yet. Local curry house only makes them by the jug, and the other half isn’t keen on them, so it’s a bit much for one person. I tried one a few years back and really liked it, perfect after a good hot curry.
I’ve heard a Lassi is the perfect remedy for a dodgy stomach? Not got round to making my own as yet. Local curry house only makes them by the jug, and the other half isn’t keen on them, so it’s a bit much for one person. I tried one a few years back and really liked it, perfect after a good hot curry.
#46
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There is actually some science behind the lassi.
The chilli takes out bacteria in your guts some of it good and some of it bad, and the lassie put's the good stuff back in.
I't also helps with acid reflux, and is generally good for your bowells, it's the original pro-biotic, which the likes of actimel etc, copied.
The chilli takes out bacteria in your guts some of it good and some of it bad, and the lassie put's the good stuff back in.
I't also helps with acid reflux, and is generally good for your bowells, it's the original pro-biotic, which the likes of actimel etc, copied.
#47
LOL thank you but I did forget to say that back in India, most chapattis ballon directly on cinders. It has to be shifted on the cinders to let it puff up.
However, that 'cloth' trick is fine if you don't want to mess about too much.
Urban, as an Indian, you would start your day with a paratha (kind of a lightly fried chapatti) and some yogurt. For lunch, you will have two types of sabzi (some kind of cooked vegetables), roti (chapatti) or rice, daal and water to drink right at the end after the meal. For dinner, you would have again the same menu, which could change with the types of vegetables and pulses. Sweets and fruits are added to any meal, except for breakfast. Home made fresh chutneys are essential part of every meal.
yes, it took me time to get used to British foods, Urban. I quite like British roasts now.
No, Hodgy. Dosa is a specific South Indian dish. The flour used to make dosa is a mixed combination of rice flour and a kind of pulse (daal) flour known as Urad. Dosa is fried in coconut oil on a flat metal pan, while chapatti is cooked on 'Tava', a kind of a pan (meal or clay) which is slightly dipped in the middle.
I’ve heard a Lassi is the perfect remedy for a dodgy stomach? Not got round to making my own as yet. Local curry house only makes them by the jug, and the other half isn’t keen on them, so it’s a bit much for one person. I tried one a few years back and really liked it, perfect after a good hot curry.
Lassi is a yogurt drink. It's fantastic for digestion. Try Kesar Lassi one day, CSI. It is Lassi with saffron flavour.
However, that 'cloth' trick is fine if you don't want to mess about too much.
yes, it took me time to get used to British foods, Urban. I quite like British roasts now.
No, Hodgy. Dosa is a specific South Indian dish. The flour used to make dosa is a mixed combination of rice flour and a kind of pulse (daal) flour known as Urad. Dosa is fried in coconut oil on a flat metal pan, while chapatti is cooked on 'Tava', a kind of a pan (meal or clay) which is slightly dipped in the middle.
I’ve heard a Lassi is the perfect remedy for a dodgy stomach? Not got round to making my own as yet. Local curry house only makes them by the jug, and the other half isn’t keen on them, so it’s a bit much for one person. I tried one a few years back and really liked it, perfect after a good hot curry.
Last edited by Turbohot; 26 July 2013 at 01:29 PM.
#48
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#49
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[QUOTE]Your welcome, and please tell us some of your favourites.
Now then i'll take slight issue with the bold part, mango chutney with a paratha, yummy, and what's the sweet porridge type stuff called
Now that I fancy, how do you make a saffron lassi?
Urban, as an Indian, you would start your day with a paratha (kind of a lightly fried chapatti) and some yogurt. except for breakfast. Hope made fresh chutneys are essential part of every meal.
Lassi with saffron flavour
#50
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No, Hodgy. Dosa is a specific South Indian dish. The flour used to make dosa is a mixed combination of rice flour and a kind of pulse (daal) flour known as Urad. Dosa is fried in coconut oil on a flat metal pan, while Chennai is cooked on 'Tava', a kind of a pan (meal or clay) which is slightly dipped in the middle.
.
I had a wonderful Dosa in a tiny vegetarian resturant in Madras (Chennai), the place was notable for being freezing cold and almost pitch black but the food was amazing
I loved chipatti's and had them with rice too, where i could (i know your not suppose to but I just could not help myself)
#51
About Lassi, what do you think? I'll let you wreck your brains. LOL stick some saffron in yogurt. remember saffron is a very strong spice, so you only need about two shreds to make a pint glass lassi. That's if that saffron is genuine. Anyway, stick shedloads of sugar in it. Then churn the mixture big style in a blender or with the authentic, hand-held wooden device (I can't remember it's name- sorry). Your lassi is now ready. Then stick some ice cubes in another glass. Then pour the mixure on top. Then drink it.
Last edited by Turbohot; 26 July 2013 at 04:43 PM.
#52
Okay, I have just never seen a puffed chipatti before
I had a wonderful Dosa in a tiny vegetarian resturant in Madras (Chennai), the place was notable for being freezing cold and almost pitch black but the food was amazing
I loved chipatti's and had them with rice too, where i could (i know your not suppose to but I just could not help myself)
I had a wonderful Dosa in a tiny vegetarian resturant in Madras (Chennai), the place was notable for being freezing cold and almost pitch black but the food was amazing
I loved chipatti's and had them with rice too, where i could (i know your not suppose to but I just could not help myself)
There's no unspoken food ethic that rice cannot be eaten with chapattis, as long as you don't wrap rice with chapatti piece to eat it. They both serve same purpose like bread and potatoes do to the filing for sandwich or jacket potatoes. In some parts of India they'd only serve either rice or chapattis with curried meat/vegetables/daal etc. but in Northern India, we often would have rice as well on our 'thalis' (metal plates) to add variety to our meal; in addition to chapattis.
#55
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Well, tried the lamb dopiaza last week, and it was a disaster not sure what went wrong, but it was utter sh1te. Trying the lamb rogan josh tomorrow, fingers crossed it doesn't end up down the toilet like the last dish. Ricks said to use lamb shoulder, but I'm not a fan of shoulder to be honest. Do you think I could just use some nice diced lamb from the butchers instead?
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