Juju Posted February 12, 2010 Share Posted February 12, 2010 Rob, I make my mint sauce even more simply, just using yoghourt, concentrated mint sauce, and mango chutney, and blend together - gives that slightly sweet and yellow look that curry house mint sauces tend to have. I did spend ages trying different things like adding turmeric, chilli powder, ect, but adding the mango chutney as per the above seems to be the majic "like a curry house" recipe. Link to comment Share on other sites More sharing options...
villadude Posted February 12, 2010 Share Posted February 12, 2010 Sounds quality mate! Was fookin hot tho, it was pissing out of me! :eek: Link to comment Share on other sites More sharing options...
rjw63 Posted February 12, 2010 Share Posted February 12, 2010 Rob, I make my mint sauce even more simply, just using yoghourt, concentrated mint sauce, and mango chutney, and blend together - gives that slightly sweet and yellow look that curry house mint sauces tend to have. I did spend ages trying different things like adding turmeric, chilli powder, ect, but adding the mango chutney as per the above seems to be the majic "like a curry house" recipe. Mango chutney....I'll have to give that a try Link to comment Share on other sites More sharing options...
rjw63 Posted February 12, 2010 Share Posted February 12, 2010 Sounds quality mate! Was fookin hot tho, it was pissing out of me! :eek: Heh, ye lightweight :-) Link to comment Share on other sites More sharing options...
villadude Posted February 12, 2010 Share Posted February 12, 2010 Sounds quality mate! Was fookin hot tho, it was pissing out of me! :eek: Heh, ye lightweight :-) Yeah bigtime, I'd never really been into spicy food, but I'm getting there slowly. Each time we go over to Thailand I always feel a bit left out wimping out with the spicy food everyone eats out there. We're out there for a month in May for the wedding etc, so I've got her building up my tolerance for the big trip bit by bit. I'm eating stuff now that 12 months ago would have blown my head off, and probably burnt me a new arsehole. Never thought I'd get into it, but I'm discovering a totally new world of food these days, and luvin it! Link to comment Share on other sites More sharing options...
rjw63 Posted February 12, 2010 Share Posted February 12, 2010 Ok here we go, masala dosa First make a batter from rice, urad dahl and methi seed Then make a masala filling from potato, onion, garlic, turmeric, black pepper, salt and garam masala Fry the dosas Put masal filling on dosa, and roll, and enjoy! Link to comment Share on other sites More sharing options...
TheWalletInspector Posted February 12, 2010 Share Posted February 12, 2010 Oooft, she's gawjus. Soooo hungry now. Link to comment Share on other sites More sharing options...
villadude Posted February 12, 2010 Share Posted February 12, 2010 That looks ace! Link to comment Share on other sites More sharing options...
Meath_Villan Posted February 12, 2010 Share Posted February 12, 2010 rob your food looks the shizzle...but I always have to reaload the page about 3 times to get the pics up Link to comment Share on other sites More sharing options...
peterms Posted February 12, 2010 Share Posted February 12, 2010 Ok here we go, masala dosa First make a batter from rice, urad dahl and methi seed Rob, I think this may need a bit more explanation. Link to comment Share on other sites More sharing options...
rjw63 Posted February 12, 2010 Share Posted February 12, 2010 Ok here we go, masala dosa First make a batter from rice, urad dahl and methi seed Rob, I think this may need a bit more explanation. Indeed. 3 cups of basmati, 2 cups of urad dahl, 4 teaspoons methi seeds. Put in a bowl and cover with water, about two inches above the contents. Leave to soak for 6 hours minimum Drain, and spoon the dahl into a food processor about 6 or 7 tablespoons at a time. Add a bit of water and make a batter Do this til all the dahl is gone Add salt black pepper and dried methi Leave in a covered container in a warm room for at least 6 hours. Told ye it was time consuming :-) After this you start frying the pancakes etc etc Link to comment Share on other sites More sharing options...
Morkery Posted February 14, 2010 Share Posted February 14, 2010 do you order on line for your spices and stuff or do you have good local shop? I'm about an hour from Leicester, and the Belgrave area is second to none. But wondered if I might be better online. Also I asked you about your cider on another thread, but I can't remember which one (Wonder why!) Where do you get yours from? Can you also give me a run down on your favourites - not really had much since a relative of mine died in Somerset (Natural causes, not from apple juice) Link to comment Share on other sites More sharing options...
rjw63 Posted February 14, 2010 Share Posted February 14, 2010 do you order on line for your spices and stuff or do you have good local shop? I'm about an hour from Leicester, and the Belgrave area is second to none. But wondered if I might be better online. Also I asked you about your cider on another thread, but I can't remember which one (Wonder why!) Where do you get yours from? Can you also give me a run down on your favourites - not really had much since a relative of mine died in Somerset (Natural causes, not from apple juice) I go to an Asian supermarket in Ward End, they have all the gear I need And I did answer you about the el cid :-) I go to Michaels Supermarket in Hobs Moat Solihull for the Amber, as my corner shop keep saying they can't get any Link to comment Share on other sites More sharing options...
Anthony Posted February 14, 2010 VT Supporter Share Posted February 14, 2010 Rob, you could be a youtube star like the bbq pit boys. Showing people how to make **** good curries. A cross between the bbq pit boys and Delia Smith. Just don't entertain any thoughts of investing in Norwich City. Link to comment Share on other sites More sharing options...
b23avfc Posted February 14, 2010 Share Posted February 14, 2010 Found a wicked freshly made keema nan, kurdistani style at cape hill... only £1.50 but very filled and you watch the make the naan fresh from scratch (well for your one you see the dough shaped etc etc) but you can see them preparing the dough as well for others. Real fresh, real tasty, and cheap! The thing is huge too. Link to comment Share on other sites More sharing options...
AndyClarke Posted February 14, 2010 Share Posted February 14, 2010 Rob, can we all come around for tea? Link to comment Share on other sites More sharing options...
Risso Posted February 14, 2010 Share Posted February 14, 2010 Tonight I shall be cooking the other half fillet steak, with a stilton sauce and home made chips, plus a selection of veg. Everything apart from the cheese is local. Link to comment Share on other sites More sharing options...
Morkery Posted February 15, 2010 Share Posted February 15, 2010 Ta rob. No luck in finding it today however. :evil: Link to comment Share on other sites More sharing options...
Morkery Posted February 16, 2010 Share Posted February 16, 2010 Right, taking day off work tom and going with the missus to Leicester. Good Indian meal and shopping for ingredients. Can I have a good extensive spice list?! I want all the essentials. Going to have a dinner party on Saturday and its got to be good. Not bothered about how much I spend. This year I'm concentrating on being good at at least 5/6 main meals, loads of the dips and sauces and also all the little bits! I need to stop buying the crap in bags from Sainsburys! Link to comment Share on other sites More sharing options...
rjw63 Posted February 16, 2010 Share Posted February 16, 2010 I buy seeds (coriander, cumin, garam masala mix) and dry roast them before grinding to a powder. What's in my cupboard: Chilli powder Crushed chilli coriander powder cumin garam masala methi dried methi seeds (fenugreek) black pepper coarse turmeric cloves and cinnamon bark ground to a powder and mixed together asafoetida compound mango powder Block of tamarind Tandoori masala Also, in the freezer: Cofresh garlic blocks Cofresh ginger blocks and: Onions salt Sunflower oil garlic pickle urad dahl green lentils gram flour Link to comment Share on other sites More sharing options...
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