Recent Posts

Pages: [1] 2 3 ... 10
1
Lets Talk Curry / Re: 24 H with a Master Chef of Indian Cuisine
« Last post by curryhell on June 14, 2025, 02:55 PM »
Nice work Rob.  Glad the gadget worked well for you.  Was it better than the paneer you can buy?  I too remember the days of cream at the top of the milk bottle  :clown2:  Been doing a bit of basic traditional indian cooking recently.  It's prompting a  few questions on how the traditional process transposes to BIR practices and the pitfall we sometimes have.  Food for thought  :smile2:
2
Lets Talk Curry / Re: 24 H with a Master Chef of Indian Cuisine
« Last post by Kashmiri Bob on June 14, 2025, 11:13 AM »
Made some paneer. Lovely stuff. 360g block from 2l milk, a slosh of single cream and fresh lemon juice.  I think next time may add some more cream. The chef in the video recommends that the milk should be at least 5% fat. I had no idea whole milk is only about 3.5 - 3.8 % fat nowadays. I bet this is another idea from the EU. I remember the cream on the top of bottled whole milk from times gone by.

Press gadget worked well. Next time I will use the middle "setting," as under full tension it was starting to squeeze the cheese through the drainage holes.

Put half of the block in the freezer. Toasted the rest to make garlic chilli paneer. Had some with a shami kebab and tandoori chicken bites. Made a nice little starter.













Rob










3
Starters and Side Dishes Chat / Re: Manchester Rusholme Starter Dishes
« Last post by curryhell on June 06, 2025, 06:43 PM »
It's good to see the art of the janky salad has not been lost. Still used in a lot in restaurants. The problem nowadays though is the increased likelihood of a janky curry as well.

 :lol: :lol: :lol:
I hadn't thought of using the resultant stock in a curry. Worth exploring next time I cook tikka or tandoori  :smile:
4
Starters and Side Dishes Chat / Re: Manchester Rusholme Starter Dishes
« Last post by Kashmiri Bob on June 06, 2025, 04:02 PM »
Those pics are making me hungry Rob.  The penetration of that marinade (and colouring) is quite stark.  Often herd and use the adjective "jank", but not the Americanism "janky"  :smiling eyes:

Love the taste and texture of tandoori done this way Dave. I suppose back then this method (cooking chargha style) was a nifty solution to them not yet having a tandoor oven. You also get a lovely tandoori stock left over. Perfect for adding to the Manchester tandoori masala curry. No waste, no paste. I always wondered how they got it so red.

It's good to see the art of the janky salad has not been lost. Still used in a lot in restaurants. The problem nowadays though is the increased likelihood of a janky curry as well.

Rob

Actually I think the third photo may be tandoori chicken bites, which are grilled. I can't remember. I often make too much marinade for the tandoori chicken and use it for these. More Preema red and, in this case, dark soy.

5
Lets Talk Curry / Re: 24 H with a Master Chef of Indian Cuisine
« Last post by Kashmiri Bob on June 06, 2025, 02:53 PM »
Paneer planed for this weekend. Wish me luck!

The video mentions paneer sandwiches (triangles) with a walnut filling. Would liked to have seen these being made. Whoever filmed this seemed most interested in what was coming out of the tandoor. Anyway, found a rather interesting recipe for a filling. It's actually part of a curry recipe, which looks nice, but I think the sandwiches themselves might be quite tasty, as a starter dish. I had some paneer sandwiches from a local place fairly recently. They had a really thin green filling. No idea what it was, as it didn't really taste of anything. Wasn't cheap either.

https://californiawalnuts.in/walnut-paneer-pasanda/

Rob
6
Starters and Side Dishes Chat / Re: Manchester Rusholme Starter Dishes
« Last post by curryhell on June 05, 2025, 07:25 PM »
Those pics are making me hungry Rob.  The penetration of that marinade (and colouring) is quite stark.  Often heard and use the adjective "jank", but not the Americanism "janky"  :smiling eyes:
7
Starters and Side Dishes Chat / Re: Manchester Rusholme Starter Dishes
« Last post by Kashmiri Bob on June 05, 2025, 02:33 PM »
Dictionary
Definitions from Oxford Languages
adjective informal•North American
adjective: janky; comparative adjective: jankier; superlative adjective: jankiest;
adjective: jank, of extremely poor or unreliable quality.
"the software is pretty janky"
Origin
1990s: origin unknown.

Rob :)
8
...  where "janky" is what, exactly, in British English ?
9
Starters and Side Dishes Chat / Manchester Rusholme Starter Dishes
« Last post by Kashmiri Bob on June 05, 2025, 11:04 AM »
As I remember.

Mixed starter. Shami kebab, lamb tikka, tandoori chicken wing. Chewy tikka. Served with a janky salad.




Tandoori chicken quarter; demolition well underway.




Leftover tandoori chicken with leftover fried rice.




Mixed grill. Lamb chops, shami kebab, lamb tikka, tandoori chicken wings, chicken pakora.




Rob
10
Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on June 04, 2025, 12:10 PM »
Paneer press gadget. The colour matches nicely with my kitchen knives and base gravy containers.







Rob
Pages: [1] 2 3 ... 10
  ©2025 Curry Recipes