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"An Introduction to BIR Curries" Now Released!
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- JALAPENO
- Posts: 212
- Joined: Tue Apr 09, 2013 2:20 pm
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Great work guys.
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
I think getting the right salt balance in bhajis is quite difficult, with over or under seasoning often happening. As has been suggested, stick rigidly to the recipe for your first attempt and then modify from there, if needed, to suit your palette.Must admit, didn"t put the stated amount of salt in due to the fact the bhajis iam buying over here have too much salt in which puts me of a bit.
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- PIMENTO
- Posts: 10
- Joined: Sun Jun 29, 2014 12:29 pm
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Well made the curry sauce and it was delicious,made into a chicken curry and lamb Rogan gosht everyone thought it tasted better than the take away. Thanks Chris.
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Hey CA & Alcy,
Donation made & looking forward 2 reading new version of ebook.
TIA
johnny5
Donation made & looking forward 2 reading new version of ebook.
TIA
johnny5
- Cory Ander
- SENIOR MODERATOR
- Posts: 9522
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Not too sure what you mean by "new version", johnny? Anyway I sent you the current (and only) version of the e-book....
CA (aka Admin)
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Sorry CA,
My bad. I thought I read somewhere it was @ V1.1
johnny5
My bad. I thought I read somewhere it was @ V1.1
johnny5
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Ref the Bhoona, should the 5mm of cassia bark really be 5cm?
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
It's 5mm square piece.
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
I'll be making some recipes from the book at the weekend (I already made all the spice mixes).
While Skimming through the book I couldn't help but notice a few details that could be improved/corrected in a possible future revision. I might be a little nitpicky here, please forgive me
Anyway...
The Chicken Tikka recipe does not specify if tsp or tbsp of salt for "Marinade 1" (I'm assuming teaspoon).
Weight of onions for base gravy is for already peeled onions, I assume?
Using 'ml' for the amount of besan flour for the mushroom pakoras is a little unusual. Weight would be better, IMHO. 'A little yellow food colouring' is also a little inexact for a novice curry cook, maybe.
A quarter onion for the dopiaza is relative. Which size onion? Mine range from (much) larger than a baseball to a golf ball size.
For the 'Bhoona' - 5mm square piece of cassia bark?! How much cinnamon quill would that be?
I've never seen a 1/3 tsp measuring spoon, btw. It's used quite often throughout the book. I for one only have 1/8, 1/4, 1/2 tsp sizes.
The pilau rice recipe fails to mention the type of cardamom pods (I'm assuming green). The amount of food colouring to be used would also be helpful for novice cooks. The picture shows yellow and red food colouring being used. They should be separate entries in the ingredient list. The colouring part can be simplified/improved, by the way: omit the water and sprinkle food colouring powder well separated from each other and then leave the rice to sit until cool (until you see holes in it) - now fork through - this way you avoid having the colours mixed in with each other. I know I struggled with the colouribg before I started using that technique. Reheat in the microwave until piping hot for use.
Bombay Aloo - how much is one 'portion' of potatoes? Do I really need to consult the appendix for this?
That's it with the nitpicking.
Here are some comments on the spice mixes I made today:
The Garam Masala from the book IMHO doesn't have quite as nice an aroma as the PC recipe that CA recommends on the site. It is fairly citrusy (maybe too much coriander seed?). I'll see how well it works in the recipes, though.
BTW: how come commercial Tandoori Masala powder is much redder (when dry) than the one from the book even though that one includes a whole tablespoon of red food colouring powder (wow!) ?
Apart from that I'm loving the book. Nice pictures, nice info in it and great collection of recipes from renowned members!
While Skimming through the book I couldn't help but notice a few details that could be improved/corrected in a possible future revision. I might be a little nitpicky here, please forgive me
Anyway...
The Chicken Tikka recipe does not specify if tsp or tbsp of salt for "Marinade 1" (I'm assuming teaspoon).
Weight of onions for base gravy is for already peeled onions, I assume?
Using 'ml' for the amount of besan flour for the mushroom pakoras is a little unusual. Weight would be better, IMHO. 'A little yellow food colouring' is also a little inexact for a novice curry cook, maybe.
A quarter onion for the dopiaza is relative. Which size onion? Mine range from (much) larger than a baseball to a golf ball size.
For the 'Bhoona' - 5mm square piece of cassia bark?! How much cinnamon quill would that be?
I've never seen a 1/3 tsp measuring spoon, btw. It's used quite often throughout the book. I for one only have 1/8, 1/4, 1/2 tsp sizes.
The pilau rice recipe fails to mention the type of cardamom pods (I'm assuming green). The amount of food colouring to be used would also be helpful for novice cooks. The picture shows yellow and red food colouring being used. They should be separate entries in the ingredient list. The colouring part can be simplified/improved, by the way: omit the water and sprinkle food colouring powder well separated from each other and then leave the rice to sit until cool (until you see holes in it) - now fork through - this way you avoid having the colours mixed in with each other. I know I struggled with the colouribg before I started using that technique. Reheat in the microwave until piping hot for use.
Bombay Aloo - how much is one 'portion' of potatoes? Do I really need to consult the appendix for this?
That's it with the nitpicking.
Here are some comments on the spice mixes I made today:
The Garam Masala from the book IMHO doesn't have quite as nice an aroma as the PC recipe that CA recommends on the site. It is fairly citrusy (maybe too much coriander seed?). I'll see how well it works in the recipes, though.
BTW: how come commercial Tandoori Masala powder is much redder (when dry) than the one from the book even though that one includes a whole tablespoon of red food colouring powder (wow!) ?
Apart from that I'm loving the book. Nice pictures, nice info in it and great collection of recipes from renowned members!
- Cory Ander
- SENIOR MODERATOR
- Posts: 9522
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Thanks for the constructive and detailed feedback, SC, very much appreciated
We will duly consider your comments and suggestions when we revise the e-book....
We will duly consider your comments and suggestions when we revise the e-book....
CA (aka Admin)
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- CAYENNE
- Posts: 1090
- Joined: Thu May 01, 2014 10:45 am
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Stonecut
As the author of the bombay aloo recipe, I would suggest one portion of potatoes is exactly that.
If you want to eat 8 or 10 pieces, that would be your portion, however, if six to eight pieces were enough, then that would be your portion size.
Some people eat more than others, therefore specifying an exact 'portion' would be meaningless, even if it were weighed out in grams of par boiled potato.
The recipe assumes that common sense would prevail. It is not rocket science, it is how many potatoes do you want to eat.
As the author of the bombay aloo recipe, I would suggest one portion of potatoes is exactly that.
If you want to eat 8 or 10 pieces, that would be your portion, however, if six to eight pieces were enough, then that would be your portion size.
Some people eat more than others, therefore specifying an exact 'portion' would be meaningless, even if it were weighed out in grams of par boiled potato.
The recipe assumes that common sense would prevail. It is not rocket science, it is how many potatoes do you want to eat.
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
How big would those pieces be?
Well, let's assume my personal portion would be 500 grams - I'm sure that the base gravy and other spices wouldn't be sufficient for that amount. There's no point to even specify the other amounts in that case.
Anyway, I didn't point out these minor inconsistencies to stir up trouble! As I understand it the book's aim is to be an introduction to BIR for people not familiar with the style. In that case the recipes should be a little more exact than 'a little' or an undocumented 'portion'. That's just my opinion and (I think) reasonable criticism.
One man's common sense is another man's big struggle.
Well, let's assume my personal portion would be 500 grams - I'm sure that the base gravy and other spices wouldn't be sufficient for that amount. There's no point to even specify the other amounts in that case.
Anyway, I didn't point out these minor inconsistencies to stir up trouble! As I understand it the book's aim is to be an introduction to BIR for people not familiar with the style. In that case the recipes should be a little more exact than 'a little' or an undocumented 'portion'. That's just my opinion and (I think) reasonable criticism.
One man's common sense is another man's big struggle.
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- CAYENNE
- Posts: 1090
- Joined: Thu May 01, 2014 10:45 am
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
I did not read your comment as an attempt to stir up trouble.
Is it not obvious that 500gm, or 1 lb of spuds would be far greater than a portion?
The recipe is accompanied by a first class photo of the dish which CA cooked. 'A picture paints a thousand words'.
How big should the pieces be? This comes back to how big is the portion you wish to eat.
I have had 'portions' of this dish ranging from 5 small pieces to 8 large pieces in various restaurants over the years.
If you are struggling with the size of the potato pieces, check them against the size of the pieces of chicken in photo's of some of the other recipes.
I would suggest that the sizes should be comparable. How many pieces? Eight.
I hope that helps you.'
Is it not obvious that 500gm, or 1 lb of spuds would be far greater than a portion?
The recipe is accompanied by a first class photo of the dish which CA cooked. 'A picture paints a thousand words'.
How big should the pieces be? This comes back to how big is the portion you wish to eat.
I have had 'portions' of this dish ranging from 5 small pieces to 8 large pieces in various restaurants over the years.
If you are struggling with the size of the potato pieces, check them against the size of the pieces of chicken in photo's of some of the other recipes.
I would suggest that the sizes should be comparable. How many pieces? Eight.
I hope that helps you.'
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
I personally have no problem following that recipe, chukitinabukit. But the average curry newcomer might.
Luckily there's a little reference for suggested portion sizes on page 86 of the appendix. I simply don't understand why the recipe can't simply say 8 pieces (or maybe 200 grams) of potato. For every other recipe that is the case. That's all.
Luckily there's a little reference for suggested portion sizes on page 86 of the appendix. I simply don't understand why the recipe can't simply say 8 pieces (or maybe 200 grams) of potato. For every other recipe that is the case. That's all.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9522
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
I agree, SC, stating a quantity (e.g. "8 bite-sized pieces") or an amount (e.g. 200g) would be less ambiguous and probably more helpful (to most readers) than "portion". It would also then be consistent with all of the other recipes in the e-book (where amounts have been specified). You made some good observations and suggestions; we should consider them
CA (aka Admin)
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Thanks SC. We are in the process of creating v1.1 of the ebook, so all comments and feedback are really helpful.
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Ref Pathia, when do you add the Honey and the tamarind? No mention in the method. Must say it came out great proper BIR. More so than the Bhoona did....
- Alchemist
- BHUT JOLOKIA
- Posts: 4581
- Joined: Fri Oct 18, 2013 7:50 am
- Favourite Curries: Lamb Jalfrezi
- Location: West Yorkshire, England
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Good spot jampot, we've corrected that in v1.1, it goes in after step 9
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
I made a (double-portion) Chicken Tikka Masala from the book yesterday - everything completely up to specs as far as possible (spice mixes, base gravy, tikka, ctm). The Pilau rice is another recipe, though (and I OBVIOUSLY put in way too much red food colouring, grr).
Here's what it turned out like: The verdict:
Very nice, the wife and daughter enjoyed it too. I was able to achieve a very deep, savoury taste despite doing a double portion because the instructions are very good (I let each ladle of base gravy reduce almost completely before adding the next - this surely helped!). However, I don't think the Tikka recipe is quite as good as CBM's or CA's. Still very good, though!
Next time I make the CTM I'll add a little more sugar - a little too sour for my sweet tooth - and maybe use coconut milk powder (mixed with milk) instead of the coconut milk as I could barely taste the coconut. It's just my personal preference and nothing against the recipe itself, which is very good.
Anyway, the kitchen is an absolute mess now and I need clean it up now
Here's what it turned out like: The verdict:
Very nice, the wife and daughter enjoyed it too. I was able to achieve a very deep, savoury taste despite doing a double portion because the instructions are very good (I let each ladle of base gravy reduce almost completely before adding the next - this surely helped!). However, I don't think the Tikka recipe is quite as good as CBM's or CA's. Still very good, though!
Next time I make the CTM I'll add a little more sugar - a little too sour for my sweet tooth - and maybe use coconut milk powder (mixed with milk) instead of the coconut milk as I could barely taste the coconut. It's just my personal preference and nothing against the recipe itself, which is very good.
Anyway, the kitchen is an absolute mess now and I need clean it up now
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- JALAPENO
- Posts: 63
- Joined: Mon Dec 15, 2014 1:07 pm
- Location: Burton On Trent (where the beer is made)
Re: "An Introduction to BIR Curries (V1.0)" Now Released!
Well I am still new to BIR cooking and have recently purchased the forum ebook well what can I say amazing book very well written and very easy to follow step by step instructions. I have made the chicken madras which I enjoyed but my favourites so far are
Pathia- this was a very very tasty meal and we all really enjoyed it but it was a little too spicy for the kids but the flavours in this curry were fantastic it felt just like I was eating a curry from my local take away
Masala- I did chicken tikka pre cooked chicken to add to this dish and it was lovely the kids munched their way through the whole lot my 13 year old lad had 3 helpings and said dad please do this one again so it was a great hit
A big thanks to the people that put the time and effort in to produce this book and I really like the fact its not making money for them but instead its the charities that benefit from it
Well done all and thanks
LB
Pathia- this was a very very tasty meal and we all really enjoyed it but it was a little too spicy for the kids but the flavours in this curry were fantastic it felt just like I was eating a curry from my local take away
Masala- I did chicken tikka pre cooked chicken to add to this dish and it was lovely the kids munched their way through the whole lot my 13 year old lad had 3 helpings and said dad please do this one again so it was a great hit
A big thanks to the people that put the time and effort in to produce this book and I really like the fact its not making money for them but instead its the charities that benefit from it
Well done all and thanks
LB
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