Tips for cooking 3 Popular Curries
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- Опубликовано: 30 июн 2024
- Ebook Links:
My website:www.curryrecipesecrets.com
this videos shows how a small addition or change can make a big difference in the end result
I am always getting asked about my pans etc and where I get them, so here you are;)
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Julian u are a fantastic chef been following u for 6 years now I have your 3 books thanks so much Neil wolverhampton
Few people exhibit Julian's passion for cooking Indian curries. Thanks for inspiring us through your videos, Julian!
Hi Julian. Just want to say a big thankyou for sharing your knowledge. i`ve been following your vids for a while now and bought your E-book.It`s been a big help. I first got into cooking Bir when i was about 18 and i`m 45 now - so about 27 years!!! I used to go into the Kitchen at my local curry house and i learnt a lot from them, but they were always secretive about their Garabi recipe and other stuff. Have cooked your Vindaloo recipe many times now and it`s the best ive tried.Keep em comin.
Wow this is fantastic! Some great tips which I never knew about. Thanks and I'll be sure to check out that ebook :)
Wow, great things are changing! Thanks for informing everyone about that.
Julian
Thanks Ray! No, I was suprised by how honest most people are as most were happy to pay for it. Julian
4 pieces of chicken in the korma at the start Julian? Get some more in there! Lol.
Cheers for the vid.
I notice that in every video! 4-6 pieces of protein...
LOL my exact thoughts! he was likely busy sharing amazing techniques and the bird was not on his mind. hahaha
@@daveanderson620 probably why he isn’t in business anymore
hi julian if its the manzil i used to frequent in thornton then they do a really good curry and are a great bunch of guys,..polite,respectfull and courteous...i do miss the curry scene in bradford now i live on the isle of wight.
Thanks for these tips again all good tips, I have in the past used fine onions chopped for the sauce it does add a nice texture to the dish. Hope you didn't lose too many sales on your latest ebook due to the mail error Julian,! I got that mail but went to your web site to download it Thanks again for your vids . Ray
for the coconut flour you can get it on the high street from Holland and Barrett as well as the Asian stores
thanks for sharing more of your excellent tips
Nice BIR recipes, very helpful. Thanks
Agreed about people not being bother to go to the effort of all the prep, plus now that people know how it's done the more respect they will have for the take away and more willing to pay the prices.
Keep the tips coming for us 1%.
Julian, keep trying those 'other' recipes from those TV Chefs but still tastes nothing like the Indian restaurant, bought your E-Book today and looking forward to finally making curry the right way.
not yet, but am planning one in the future
Just a tip on coconut flour/powder. If you can't find it or already have dessicated coconut, use a food processor/blender to grind it down. Don't expect a consistency like wheat flour but more of a fine dessicated coconut. 👍🏽
I normally use creamed coconut. It’s in a block form. You can grate it if you want but I find you can just roughly chop it and it melts down nicely!
Thanks Paul for that. I am uploading a series of videos FREE of me working along with a Bengali Chef, he will be divulging some of his 'House specialties' and they are excellent dishes and not hard to make- so keep your eye out for those!
Great tips julian, will the chef be in your unit or his place of work. Hope you have got some more great tips coming soon.
Cheers
Steve
Thanks Julian.
I'll be honest. I love cooking, I cook all the time. I love my food. I've done base gravy and tried all sorts from this ebook and other variants. If I cant be bothered to cook.. I go get a takeaway. No more or less regularly than before. The fact is, the convenience is always there.
Hi
,
You can buy Dried Methi leaf at any large Tesco store for about £ 1...It comes in a small box that will last for ages., it is a definate must, Good luck!
Billy.
@Julian Viogt. Next week a mate is giving me two of his stainless steel saute pans. They do stick, as with the Aluminium ones. Do you think they will work well for the roasting effect & unique taste? Cheers in advance.
You can now get coconut powder in ASDS, my local branch sells it
Thank you yummy x
Seen on one of your video's that you sell curry mix for various dinners can't find you on web
@Julian voigt. Hi. Do you also have you book on Paperback? Cheers.
Hi Julian, is your ebook still for sale. I went to your site but it the buy now link isn't working.
Hi, this is how you do it; you make sure you Keema is a dry mixture and cold, then take the naan dough and roll into a ball, then use your thumb to insert a cavity in the ball and put just enough keema in to fill the hole, seal the hole and roll into ball again, then flat it into a disc shape then make sure you oil your rolling pin so the dough doesn't stick. Now roll out just like a normal Naan.
original rogan josh according to kashmuri people doesnt contain toms but mainlly the kashmuri red chili to give it its taste and colour
Julian, do you have any tios on how to do Keema Naan? I can make keema and.naan dough, but when I toll it out the mince comes out. Do they just use their hands to make this?
where is your shop I wanna try your curries
Hi, no I am at the Manzil restaurant in his kitchen over the next 3 weeks
first video should be on this channel before sunday
To add to my previous post just seen coconut flour in Tesco
Legend
Have you got a link to the korma recipe please
hi do you have a full. Idea for korma thanks you
Spent a Saturday afternoon farting around and stumbled on this guy-Superb!!! Even turned the Racing off for him.My Dad would turn in his grave.
Can anybody help? Pretty much every curry in the ebook has dried methi leaves but I have no idea where to buy them? Can fenugreek powder be used as a substitute?
Should read do you have a full video for chicken korma thanks you
Yes they are ok, but aluminium pans have a slightly better heat distribution- so no 'hot spots'
Hi Julian. Could only get dedicated coconut will I get the same effect if I grind down in a pestle and mortar cheers
I imagine you would have better results using a food processor/blender/nutri-bullet type machine. Faster too.
Hi, fenugreek powder is much stronger (flavour) than the leaves so I would use for this reason. You should be able to source methi leaves from an Asian shop, if you have one you. If you don't have one near you try; spicesofindian.co.uk
Maybe it's different in the states but I don't think coconut flour is used here. My mom is allergic to coconut and has eaten Chicken Tikka Masala from dozens of different restaurants. Anyone know the difference?
Not enough protein in those dishes, but great recipes, just the way I do my curries 👍🏽
So coconut flower is ok ? People tell me only the milk powder , I am due to cook korma tomorrow pls help
Only have Desiccated Coconut? No Problem!
Blend the desiccated coconut until it's a fine powder THEN soak it in some water.. Put it through a fine mesh strainer and let it dry.
The left over coconut is coconut flour and the liquid is coconut milk.
Sorry about spelling I ment ASDA
Don't worry! 99% of the people who buy a curry from a takeaway won't be bothered to make the Base gravy etc..
you forgot coconut milk powder
You cant replicate the restuarant/social experience at home and most profit is made from people leaving pubs after a few lagers. I dont think it will affect profits and in fact may increase them and it promotes the food. I still use my local indian.
my old man runs an indian restaurant... part of me want you to stop giving the game away.... STOP IT! If they find out how easy it is they'll stop paying for it!
msg
Well if he's an old man, i guess he retire soon and won't make currys!
This guy is a joke
Why?