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    1. #1

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      M1cha3la's beloved :-)
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      Talking MovingtoTasmania Recipe Thread

      Since I have been asked to supply recipes for people and to save jamming up other threads, after having seen the poll results from the thread that I posted in CTF, I have started this thread, which @The Pom Queen has kindly offered to make in to a sticky.

      To save confusion later on, I just feel that it's better that you all know that I might post e.g. 100 different chicken curry recipes under the name of Chicken Curry but they will all taste different. Same for Keema. I will start a glossary and tips section in this post so that I can keep editing and updating it as I post recipes as I'm aware that some people might be new to South Asian cooking and not understand terms or know which spices are which.

      If anyone has any requests, then please to ask and I will post the recipe and as I cook things, if you want me too, I will post pictures.

      In many of the recipes I will say use xx tblsp of ginger/garlic paste. The paste to which I refer is very quick and simple to make. It's simply a 5-5-1 ratio - 5 cloves of garlic, 5 birds eye green chillies (use bigger ones if you don't like hot curries or use less and deseed them), 1 inch of ginger. You can make a lot of this paste at once, using a liquidiser and store it in the fridge, where it will keep for about 5 days (this is if you're cooking curry every day, otherwise just make it up as you go along).

      Storing fresh chillies and ginger. I buy chillies and ginger in bulk (who wants to be running to the shops every 3 minutes?) and simply peel the ginger and put it in to a bag in the freezer and then you can grate it (using a lemon zester grater) straight in to the curry you are making. For chillies, I do the same; store them in a bag in the freezer and take them out as you need them.

      Spicy versus hot. Sometimes I will say that a curry is mild, in that it uses very few chillies or chilli powder. However it will still be spicy, as in use a lot of different spices. I differentiate between spicy and hot, and then further differentiate between heat-hot and chilli-hot.

      Tempering. This is when you heat the oil and put whole spices, such as jeera, rai or similar in to the oil and once they start to splutter, then the oil is tempered.

      Vindaloo. This style of cooking comes from Goa, which was colonised by the Portuguese and gets its name from the use of vinegar. It's not necessarily a hot curry, but it should certainly be spicy. There are a few different ways of cooking vindaloo and I will certainly try to make sure over the coming days/weeks/months/years(?) I try to ensure that I put down as many as possible.

      Cooking to hand. Each person can cook the same curry in the same way and it will taste completely different as we all cook to our own hand. That is our taste and what we like.

      Chicken - what to use? - Chicken should always be skinned unless I've said use un-skinned. The butcher will skin and chop it in to small pieces for you. Utilise all the chicken including the neck. Skinless, boneless thigh is very good to use and it can take the long cooking that some recipes require, but you can use breast too, if that's your preference. I prefer thigh but many people prefer breast.

      Quorn. A very good alternative to chicken and can be used in all the chicken recipes instead of chicken.

      Bhuna. Bhuna is not a curry, contrary to popular myth but actually a stage in the cooking process whereby the oil separates from the masala.

      Balti. Again, a balti is not a curry but actually means "bucket" and derives from the pot used to cook with.

      Karahi/Korai/Kadhai. This word curry derives from this which is the pot used to cook with.

      Jalfrezi. Again this isn't actually a curry but the way of cooking the curry. That is the hot frying/stir frying that is required as you keep the chicken on the move to prevent it from burning at the bottom of the pot and also scrape any residue off the bottom.

      Curd. Another word for yogurt.
      Last edited by MovingtoTasmania; 13-06-2014 at 12:16 PM.

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    2. #2

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      Chicken vindaloo recipe please, a tried and tested one would be great @MovingtoTasmania, thanks heaps.

    3. #3

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      Quote Originally Posted by MovingtoTasmania View Post
      If anyone has any requests, then please to ask and I will post the recipe and as I cook things, if you want me too, I will post pictures.
      You mentioned several fish dishes the other day. Anything fishy I would be interested in.
      Not to be demanding or nuffink but...you don't do mail order, do you? I'm so over cooking!

      Suppose I will have to get my cooking mojo back before we dive into our frozen curry business.

    4. #4

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      M1cha3la's beloved :-)
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      Quick Chicken Vindaloo

      This is a quick way of cooking a vindaloo and I haven't used vinegar in this recipe. It should take less than an hour from start to finish and uses fresh chicken. Chicken should always be skinned unless I have said otherwise. Try to source spring chicken if possible as to try to make this from boiler chicken will not be tasty at all as boiler chicken requires a long cooking time.

      Peel about half a kilo of potatoes and cut into one inch cubes. Ask the butcher to prepare the chicken so that it's smallish, maybe 3 inch pieces or if using breast/thigh, cut into 3 inch pieces yourself. Place one large peeled onion, 5 cloves garlic, 1 inch piece of ginger and 6 green chillies (if you want less heat, then use kashmiri red chilli or larger chillies - the bigger the chilli, the less fiery it is) into a liquidizer and process till all chopped and mixed.

      Heat the oil (now for the oil, you need it to cover the whole base of the pot so use quite a lot and use something light, or if you don't mind the rancid smell, use ghee). When the oil is very hot, add the processed onion mix to it and don't stir it yet, but simply shake the pot to distribute evenly. If you start to stir the onions immediately, they will start to release the juice and not fry but rather sweat which isn't what you want. Once they are sizzling away, you can stir. When they are golden brown (this takes a while, it can't be rushed, maybe even up to 10 minutes) then add 3 tsp tomato puree, 2 tsp haldi, 2 tsp red chilli powder (I use rajah extra hot chilli powder) 1 tsp garlic powder and 1 tsp ginger powder, 2 tsp garam masala (rajah's is very good) 2 tsp tandoori masala powder (using this for quickness) and then the chicken. Mix it all very very well as you want the chicken to be well coated with the mix (alternatively, you can even mix the powdered spices in the chicken when you take the chicken out of the fridge to come to room temp before cooking and then add it all in together). Lower the heat down to the lowest fire and simmer for about 10 mins, keep stirring every couple of minutes. Add about half a baby's bottle of water (5 oz?) and then bring to the boil, add the potatoes and simmer again for up to 40 mins (depending how hungry you are) or you can just wait till the potato is cooked but stir it every few minutes to prevent stickage. Always ensure that the pot is covered during the simmering. If you prefer a thicker masala (gravy), then at the end, when you add your chopped dhaniya (fresh one) then you leave the lid off and you can thicken it as the water will evaporate.

      I will post more vindaloo recipes but I thought this would get @Mattw off to a bit of a start.
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    5. #5

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      M1cha3la's beloved :-)
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      My version of Shepherds Pie

      I have never had a recipe for a Shepherds Pie so one day, I thought I would give it a go but as I didn't know how to cook it, after a bit of trial and error, I came up with this recipe. It works well for quorn mince, beef, chicken and lamb. I should perhaps add to this, it is a curryfied Shepherds Pie

      Chop one large onion, or leek if you have any which also tastes good. Temper the oil with about half a tsp of cumin seeds, then add the chopped onion and 2 large sliced carrots. When they have cooked for a few minutes, add in about a good heaped tsp of garam masala and some cinnamon, just a couple of shakes of the bottle. Cook it for a couple of minutes then add the mince. When the mince is browned, sprinkle over a spoon of plain flour and cook it in then add stock (now I use a soup mug for making my stock and use half a soup mug full which I reckon is about 8 oz) along with some tomato puree, say 3 tblsp and Worcestershire sauce (about 1 to 2 tblsp, I shake it directly in to the pan, about 25-30 shakes) and then mix it all well. The sauce will really thicken nicely and then it's ready for the mashed potato topping. I use a mix of sweet potato and normal potato sometimes and sometimes I use celeriac and potato mashed. Then sprinkle with grated cheese, if you like it and put it in the oven to bake. It's delicious.
      Last edited by MovingtoTasmania; 04-06-2014 at 04:14 PM.
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    6. #6

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      You do know that this thread should be banned don't you. Admin hasn't been able to eat proper food for 15 months now and I'm drooling
      If you are depressed you are living in the past. If you are anxious you are living in the future. If you are at peace you are living in the present.

    7. #7

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      M1cha3la's beloved :-)
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      Quote Originally Posted by The Pom Queen View Post
      You do know that this thread should be banned don't you. Admin hasn't been able to eat proper food for 15 months now and I'm drooling
      @The Pom Queen If you are on a liquid diet, don't worry, as I have some recipes for very mushy, very mild (low chilli, not much spice, no salt) food, that is loaded with antioxidants, such as haldi and will put meat on ya bones. Please PM me with what you are allowed to eat and I will put some nourishing recipes up for you xx
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    8. #8

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      what a great thread - thank you Mrs @MovingtoTasmania!
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    9. #9

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      MtT I`m trying to get that authentic british style look of the curry sauce where its like a broken look if you know what I mean ..........I`m sure its more to do with the onions , consistency and the way its blended .......I`ve been almost there ........even though everyone who had tried my curry loves and raves about it I feel its just "almost there" and always want to better myself , maybe you could help .....I will cook for you when you get here and in you honest opinion I would like you to tell me my faults , if any .........I wont be hurt as I like to get straight to the point .........
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    10. #10

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      M1cha3la's beloved :-)
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      Quote Originally Posted by tonyman View Post
      MtT I`m trying to get that authentic british style look of the curry sauce where its like a broken look if you know what I mean ..........I`m sure its more to do with the onions , consistency and the way its blended .......I`ve been almost there ........even though everyone who had tried my curry loves and raves about it I feel its just "almost there" and always want to better myself , maybe you could help .....I will cook for you when you get here and in you honest opinion I would like you to tell me my faults , if any .........I wont be hurt as I like to get straight to the point .........
      I'm not sure what you mean by "broken" look. Are you wanting the masala (gravy) to look chunkier? Or be thicker? How you prepping the onions and getting the consistency you want at the moment? Because the amount of onions directly correlates to the amount of masala and the look of the masala.
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