Excessive tablespoons and teaspoons

[Captain Caveman]

Well, I do quite a bit of Indian and Thai cooking. If you have a few different dishes on the go, I have everything ready set out, so I need a few tablespoons and teaspoons -

5 x tbsp
4 x 1/2 tbsp
5 x tsp
2 x 3/4 tsp
5 x 1/2 tsp
5 x 1/4 tsp (Tad)
4 x 1/8 tsp (Dash)
5 x 1/16 tsp (Pinch)
2 x 1/32 tsp (Smidgen)
3 x 1/64 tsp (Drop)

Am I the only one with an unhealthy amount of tablespoons and teaspoons? Problem is, I need about 2 or 3 more tablespoons.

As for cups, I'll have to sort those out too!!

 

[The Irish Ram]

Go to McDonalds...

 

[braalian]

We all know the metric system is better than this teaspoon bullshit

 

[Muhammed]

Well, I do quite a bit of Indian and Thai cooking. If you have a few different dishes on the go, I have everything ready set out, so I need a few tablespoons and teaspoons -

View attachment 1007924


5 x tbsp
4 x 1/2 tbsp
5 x tsp
2 x 3/4 tsp
5 x 1/2 tsp
5 x 1/4 tsp (Tad)
4 x 1/8 tsp (Dash)
5 x 1/16 tsp (Pinch)
2 x 1/32 tsp (Smidgen)
3 x 1/64 tsp (Drop)

Am I the only one with an unhealthy amount of tablespoons and teaspoons? Problem is, I need about 2 or 3 more tablespoons.

As for cups, I'll have to sort those out too!!

You have to store them separately or they will breed and multiply like rabbits.

 

[petro]

Don't ever use them.

 

[Captain Caveman]

We all know the metric system is better than this teaspoon bullshit

Three things to that.

Many tbsps and tsps have the relevant ml amount stamped on them.

With Indian cooking, you get variations to the same dish, so a Chicken Tikka Dupiaza can be different each time because the tbsp/tsp amount is a guide. You might over or under fill the individual amounts each time. I like Kasuri Methi and deviate by doing a really big heaped amount on the relevant spoon. That's the joy of Indian cooking, tweak it.

You would have to buy jewelers scales. What weight is a 1/4 tsp of Turmeric powder? So as the exact ingredient amount/weight doesn't have to specific (and it's better not to be), why waste time measuring everything to the 0.01g.

The first chapter in the Curry Guy book lists what I've just said above and the author grudgingly gives tbsp and tsp measure, whilst saying they're just a guide. Watch the chef in the takeaway, he/she is dipping the spoon into the spices, guessing the quantities. Hence the variation of the same dish from different chefs.

They recommend to do a metric or imperial dish, don't try to mix and match.

 

[Missourian]

Well, I do quite a bit of Indian and Thai cooking. If you have a few different dishes on the go, I have everything ready set out, so I need a few tablespoons and teaspoons -

View attachment 1007924


5 x tbsp
4 x 1/2 tbsp
5 x tsp
2 x 3/4 tsp
5 x 1/2 tsp
5 x 1/4 tsp (Tad)
4 x 1/8 tsp (Dash)
5 x 1/16 tsp (Pinch)
2 x 1/32 tsp (Smidgen)
3 x 1/64 tsp (Drop)

Am I the only one with an unhealthy amount of tablespoons and teaspoons? Problem is, I need about 2 or 3 more tablespoons.

As for cups, I'll have to sort those out too!!

This thread is useless without your Indian and Thai recipes.

I'll expect to see a Caveman Indian and Thai Recipe thread in your future.

 

[Captain Caveman]

This thread is useless without your Indian and Thai recipes.

I'll expect to see a Caveman Indian and Thai Recipe thread in your future.

Which Indian dish recipe would you like? Just had Chicken Tikka Dupiaza tonight but to BIR (British Indian Restaurant). That means I used a pre-prepared base gravy and the Chicken Tikka was already cooked and ready.

Would like to know the Chicken Tikka recipe to make your own Tikka flavoured meat?

 

[Missourian]

Which Indian dish recipe would you like? Just had Chicken Tikka Dupiaza tonight but to BIR (British Indian Restaurant). That means I used a pre-prepared base gravy and the Chicken Tikka was already cooked and ready.

Would like to know the Chicken Tikka recipe to make your own Tikka flavoured meat?

Hook us up, Brother.

 

[Captain Caveman]

Hook us up, Brother.

Chicken Tikka -

Upto 2.2lbs (1kg) chicken thigh meat off the bone

2 tbsp Greek Yogurt
1 tbsp Tomato Puree
1 tbsp English Mustard (I use Coleman's)
1 tbsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Kashmiri Chilli Powder
2 tbsp Paprika
Juice of 1 lemon
1 tbsp Garlic Powder
1 tsp Salt
1 tbsp Cider Vinegar (I use Aspall brand)
4 tbsp Olive Oil

Mix all the ingredients in a bowl, plop the chicken in (chopped to whatever size you want), mix, cover and leave in the fridge over night. Lay the pieces of chicken out on parchment paper, grill, turn, grill, so they're just cooked. Allow to cool, portion out to the portion sizes you want, bag the portions and place in the freezer. Just defrost (2 to 3 hours), and cook it with your Indian dish.

My tweaks. I use chicken breast. I use 1 tbsp of Kashmiri chili powder and 1 tbsp of Paprika. English mustard is just a yellow mustard. Kashmiri chilli powder is not hot, it has a milder background heat, it's for the flavour. If you can't get it, I would experiment with a lower quantity of chilli powder.

Chicken breast can turn tough if over cooked so go canny when cooking your main dish. I cook it 3 to 4 mins in a dupiaza. A dupiaza takes 8 to 10 mins to cook once the ingredients are sat out.

 

[Captain Caveman]

Nann bread (need a gas flame stove) -

250g Self Raising Flour
1 tsp Baking Powder
1 tsp salt
1 tsp Nigella (onion) seeds

Put the above in a bowl and mix

100 ml Full fat milk
1 medium egg
1 1/2 tbsp caster sugar
1 tbsp vegetable oil

Mix in a bowl and leave for 10 mins for sugar to dissolve. Mix again and add it to the bowl of dry ingredients. Mix by hand until all the dry is combined, do not kneed it. Get another bowl, grease it out with vegetable oil, sit the dough in and cover with cling film or a shower cap. Leave it sat out all day on the kitchen worktop.

When you make the nanns, on a floured surface cut the dough into 4 and ball each one. Sit them under some cling film for 30 mins.

Roll them out thin and flat. Heat a frying pan (skillet) to hot hot, ideally with no sides (I use a Tawa). Wet one side of the nann with water, plop it on the Tawa wet side down for minimum 1 min (bubbles should have appeared), turn the pan upside down and cook the other side by holding the pan 5" to 6" over the flame moving it around. Once cooked to your liking, take it off the pan with a fish slice, place it on a plate and wipe a little bit of ghee on the top. Repeat with the other three.

And yes, sometimes a nann falls off onto the flame. Normally a combination of not a hot enough pan and judging how much water to use. So keep some tongs at the ready.

 

[Captain Caveman]

Missourian

If you ever make a nann and chicken tikka, then make the chutney -

2 Garlic cloves minced in a garlic press
1 handful chopped fresh coriander leaf
1/2 juice of a lemon
1/2 tsp salt
1/2 tsp sugar
2 tbsp greek yogurt
1 tsp Aspall cider vinegar

Add to a blender and whizz.

Then get a nann, put some chicken tikka across it down the middle, put some strips of say, onion, tomato, green/red pepper on top, drizzle some of the chutney sauce on, roll it up, then enjoy.

 

[Harpy Eagle]

Well, I do quite a bit of Indian and Thai cooking. If you have a few different dishes on the go, I have everything ready set out, so I need a few tablespoons and teaspoons -

View attachment 1007924


5 x tbsp
4 x 1/2 tbsp
5 x tsp
2 x 3/4 tsp
5 x 1/2 tsp
5 x 1/4 tsp (Tad)
4 x 1/8 tsp (Dash)
5 x 1/16 tsp (Pinch)
2 x 1/32 tsp (Smidgen)
3 x 1/64 tsp (Drop)

Am I the only one with an unhealthy amount of tablespoons and teaspoons? Problem is, I need about 2 or 3 more tablespoons.

As for cups, I'll have to sort those out too!!

I have two sets, one for liquids and one for dry. If a recipes has 10 dry I use the same spoons for all of them. A little cross contamination never hurt anything.

 

[Missourian]

Missourian

If you ever make a nann and chicken tikka, then make the chutney -

2 Garlic cloves minced in a garlic press
1 handful chopped fresh coriander leaf
1/2 juice of a lemon
1/2 tsp salt
1/2 tsp sugar
2 tbsp greek yogurt
1 tsp Aspall cider vinegar

Add to a blender and whizz.

Then get a nann, put some chicken tikka across it down the middle, put some strips of say, onion, tomato, green/red pepper on top, drizzle some of the chutney sauce on, roll it up, then enjoy.

Thanks for posting these.

I'll give them a try.

 

[Captain Caveman]

Sea Bream / Sea Bass

Upto 2 fish

1 tbsp Ghee or Butter
1 tsp Cumin seeds
1 TSP Cumin seeds
1/4 tsp Chilli flakes (put less or more in if you wish)
1/2 tsp Coriander powder
1 tbsp Heaped garlic
1/2 tsp Salt

1 lemon
Fresh coriander leaf

Oven 200c

Except the lemon, put all the ingredients in an oven proof bowl and mix. Over the course of about 10 mins whilst the oven warms up, sit the bowl of ingredients in the oven and mix every couple of mins.

Whilst that is going on, score the fish 4 to 5 times on both sides with a sharp knife. Shove a slice or two of lemon up it's/their arse.

Take the bowl out and wipe the mixture over both sides of the fish. Cook in the oven for approx 20 mins on a tray.

When you take them out, squeeze some lemon juice over them and sprinkle some fresh coriander leaf on. Then scoff.

 

[Captain Caveman]

Indian omelette with 1 spice !!

In a bowl, mix -

3 medium eggs
1/2 fine diced tomato
1/2 fine diced small onion
1/2 tsp Salt
1/2 tsp Turmeric powder
Fresh coriander

Plop the mixture into a frying pan (skillet) in 2 tbsp of vegetable oil and cook like a normal omelette.

And believe you me, it tastes a damn nice Indian.

If you like more or less tomato, onion, coriander etc.. just tweak it.