How to Make the Curry Base for Any Indian Dish (with Babu Ji Chef Jessi Singh)
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Date: 2020-05-20
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Comments and reviews: 9
ab202012
Chef is creating another layer of confusion out of the many that already exist re: Indian cooking! But if he is helping some few approach and enjoy a few dishes, so be it. There is NO European cooking, no Asian cooking, NO South American cooking, and NO Indian cooking. Chef perhaps hints at this, calling his attempts SOUTH Indian this or that by virtue of adding a few curry leaves, but that is not so either. One saving grace is that he does away with the infernal ginger and garlic paste, the nemesis of all good cooking. He has only 3 minutes, so within that he tries his best to show 3 or more dishes with one base. But hopefully, this will only encourage people to try to experiment and learn more. Create the slow-cooked, fried onion base of some north Indian muslim meat dishes, or the complex cooked spice bases of maharashtra, etc. Many dishes are not chili-hot at all, and have very few spices, just excellent technique. NO tomatoes, either!
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Chef is creating another layer of confusion out of the many that already exist re: Indian cooking! But if he is helping some few approach and enjoy a few dishes, so be it. There is NO European cooking, no Asian cooking, NO South American cooking, and NO Indian cooking. Chef perhaps hints at this, calling his attempts SOUTH Indian this or that by virtue of adding a few curry leaves, but that is not so either. One saving grace is that he does away with the infernal ginger and garlic paste, the nemesis of all good cooking. He has only 3 minutes, so within that he tries his best to show 3 or more dishes with one base. But hopefully, this will only encourage people to try to experiment and learn more. Create the slow-cooked, fried onion base of some north Indian muslim meat dishes, or the complex cooked spice bases of maharashtra, etc. Many dishes are not chili-hot at all, and have very few spices, just excellent technique. NO tomatoes, either!
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Jacqui
Hi Im not from any Asian background, so I crnt comment on the right or wrongs of these dishes, however Im a retired cheff & have always used fresh ingredients, & followed recipes for whatever dishes we were making! Iv a few friends that are from the Punjab & they have always told me to put garam masala in right at the end, this chef put it in a the beginning? Do different regions do it differently or is personal choice as & when to add this? & quite a few of my recipes say the same to put in last thing? As I said in the beginning Im not an Asian so dnt want to start a food war, I love cooking & love making thing from scratch. Im lucky to have friends from different cultures & love there recipes too, eg: Poland, Slovakia, Greece, Italy Norway.
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Hi Im not from any Asian background, so I crnt comment on the right or wrongs of these dishes, however Im a retired cheff & have always used fresh ingredients, & followed recipes for whatever dishes we were making! Iv a few friends that are from the Punjab & they have always told me to put garam masala in right at the end, this chef put it in a the beginning? Do different regions do it differently or is personal choice as & when to add this? & quite a few of my recipes say the same to put in last thing? As I said in the beginning Im not an Asian so dnt want to start a food war, I love cooking & love making thing from scratch. Im lucky to have friends from different cultures & love there recipes too, eg: Poland, Slovakia, Greece, Italy Norway.
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fattymoko
I love this base. I usually add minced green, sweet peppers and sometimes hot, red whole red peppers to spice up my dishes. Also if you store this paste in the fridge you can add a spoonful into a pot of rice just before cooking and it makes for a nice generic and flavorful dish. I always top off rice dishes with fresh, chopped cilantro. Thank you for sharing this recipe! Very nice video!
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I love this base. I usually add minced green, sweet peppers and sometimes hot, red whole red peppers to spice up my dishes. Also if you store this paste in the fridge you can add a spoonful into a pot of rice just before cooking and it makes for a nice generic and flavorful dish. I always top off rice dishes with fresh, chopped cilantro. Thank you for sharing this recipe! Very nice video!
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John
Tomato and potato came from the New World. How did Southern Indians make curry before the discovery of potato and tomato in South America? Also, C why is he making beef curry? I thought there was only mutton and chicken curry? Isn't there a religious prohibition among the Hindus about killing and eating cows?
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Tomato and potato came from the New World. How did Southern Indians make curry before the discovery of potato and tomato in South America? Also, C why is he making beef curry? I thought there was only mutton and chicken curry? Isn't there a religious prohibition among the Hindus about killing and eating cows?
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Ravin
I am indian and this is actual base for curry and its better than other videos showing curry recipe. But keep in mind indian is a very diverse country and this try of curry base is use in only in punjab and not whole of india.
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I am indian and this is actual base for curry and its better than other videos showing curry recipe. But keep in mind indian is a very diverse country and this try of curry base is use in only in punjab and not whole of india.
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Dietrich
I love indian food. The curry has the most flavor and best texture when compared to japanese/thai/chinese curry. Too bad it's always so expensive where I live and I'm too lazy to get the ingredients to cook for myself.
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I love indian food. The curry has the most flavor and best texture when compared to japanese/thai/chinese curry. Too bad it's always so expensive where I live and I'm too lazy to get the ingredients to cook for myself.
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Sam
I really liked this video, because it was not too fast-paste, it was coherent, the images were nice, and you let Mr. Singh talk more than 3 words at a time. Please stick to this style of video making.
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I really liked this video, because it was not too fast-paste, it was coherent, the images were nice, and you let Mr. Singh talk more than 3 words at a time. Please stick to this style of video making.
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Kyler
I'm a caretaker for a sweet Indian couple, they just gave me some chicken curry to bring home. What a coincidence. I know what I'm having for dinner tonight: )
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I'm a caretaker for a sweet Indian couple, they just gave me some chicken curry to bring home. What a coincidence. I know what I'm having for dinner tonight: )
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Will
His accent is mesmerising, can't pin point where he's from at all! Great chef with a great explanation, adding more valuable information to my favourite cuisine!
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His accent is mesmerising, can't pin point where he's from at all! Great chef with a great explanation, adding more valuable information to my favourite cuisine!
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