Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: jb on June 16, 2012, 06:39 PM
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My latest feast....I cooked chicken tikka massala,chicken bhuna,north indian special,chicken madras,bombay aloo,aloo chat,mushroom bhaji and sag aloo.Hope you enjoy.... sorry for a couple of dodgy pics but I it took me all day and I'd drunk rather a lot of stella while I was making it!!!
chicken tikka.....
(http://www.curry-recipes.co.uk/imagehost/pics/0acafda762ca33f8051ec6ea02859581.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/2a29866916e0647c298db11ab13cbacf.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/3fb70acf33c8227d0bce7a5fd9013c40.JPG)
chicken madras....
(http://www.curry-recipes.co.uk/imagehost/pics/1464989cfde6a6fd76b16a3f06143bf2.JPG)
north indian special.....
(http://www.curry-recipes.co.uk/imagehost/pics/66672f73447ed9641e76a60538777b64.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/271a86a86dbd9202aead8d55a38a7389.JPG)
chiken bhuna....
(http://www.curry-recipes.co.uk/imagehost/pics/b40d2dfec7d61b5509894acbdd86491c.JPG)
chicken tikka massala...
(http://www.curry-recipes.co.uk/imagehost/pics/7101d4c2abfd49eba720658381f5e046.JPG)
sag aloo....
(http://www.curry-recipes.co.uk/imagehost/pics/f202840a31ddf96c2bcfac9d57463e66.JPG)
mushroom bhaji......
(http://www.curry-recipes.co.uk/imagehost/pics/b4bef85d2bbc8d9d0431cfbd0b2c277a.JPG)
aloo chat....
(http://www.curry-recipes.co.uk/imagehost/pics/dcb3518f65d1c7dd9a5a56b3ecdcd727.JPG)
bombay aloo.....
(http://www.curry-recipes.co.uk/imagehost/pics/432db4f4c585f0e63d728b5c3b42da49.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/da0c720bf84f872ba570ec743aecb325.JPG)
All set to tuck in!!!!
(http://www.curry-recipes.co.uk/imagehost/pics/cdc71d34999752983bc2b03c426b4a0e.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/a9096c9b988e3b0d3f65bd668bcbdaad.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/b9a72889298bd188741d9c7d9d3eff8f.JPG)
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looks good mate what time do you want me there ;)
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.I cooked chicken tikka massala,chicken bhuna,north indian special,chicken madras,bombay aloo,aloo chat,mushroom bhaji and sag aloo.
OMG. How on earth do you find the time, energy and enthusiasm ? I enjoy making a Chicken Madras, am happy to eat it with chapatti but will make pulao rice for SWMBO on demand request, and if really pressed, will do a sag aloo or a Bombay aloo. But that's it : three dishes is my absolute max. How on earth do you manage eight ?!
** Phil.
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That all looks as good as it gets jb! What was the verdict on taste & how are you cooking your curries these days post Zaal?
ELW
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Would love to go back and see Az at the Zaal and study his technique again.Still not sure about this singing technique but I definitely made sure my spices were cooked out properly,cooked out more in fact than I'm used to doing.Tastewise well if it was all served up to me in a restaurant I would be more than happy.The remnants are in the fridge at the moment which I'm picking at during the day.Either my taste and smell senses have recovered from all the cooking or the flavour has improved,definitely BIR flavour and texture.
The madras was superb,I tried a little ground star anise(I'm sure my local T/A uses this) but I think I put too much in,nevertheless the second one I made was as good as it gets.The bombay aloo,sag aloo,mushroom bhaji and aloo chat were all perfect.The bhuna was the only one that I felt was not quite there,although that was the last dish I did and I'd had enough cooking by then so I think I rushed that one a bit.The massala was spot on,although I made a second batch of Az's massala paste and upped the paste ingredients.I'm still not convinced that a tablespoon measurement of each paste is enough and indeed my massala had a much better 'massala' flavour with chef's spoon measurements.Curryhell's North Indian was nigh on identical to my local T/A.The only thing I would omit is the mango chutney as I found it a bit too sweet,bearing in mind the spicy onions that went in were also sweet and contained mango chutney as well.The addition of a dollop of massala paste for me completed the dish.Finally Blade's tikka....what can I say??? If anyone is still in doubt I say it's probably the best tikka I've had in a very long time!!
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lovely spread jb
That must of took all day and alot of hard work
I done a similar thing a few ago for about 6 people
Starting from with the base at 7am then finishing making the dough for the naans at 6pm Guests arrive at 7
I can understand about the last dishes getting a bit tired :'( sort of at the curried out stage :) and the mess
and you took pictures as well
well done
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Absolutely super. Well done. Might need some curry for breakfast now.... :o
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Excellent work jb. This is curry porn at its best. The entire fest looks as though it's come straight out of a BIR kitchen :P :P. I'm thinking that your house still has those beautiful TA aromas lingering ;D. After that little session I would imagine that you'll have a break from the stove for a few days. You must be well curried out ::). I take it all guests were suitably impressed with the selection of fine food presented? I echo your sentiments on returning to Zaal's. Would be great to have another session with an expert. I definitely think that the learnings from that Feb day have certainly paid dividends.
At last i have some feedback from the one person who knows what i was trying to achieve with my NIS dish ;D and am very happy to hear it's close to the real thing. I agree on the mango chutney comment. There needs to be a balance between that and the spicey onions. As for the masala paste, i must make some and give this ago. Not sure whether they use it in Spice but am convinced they do use it at Elaichi. Also, i'm pretty sure they use veg ghee at Elaichi, having just looked at the residue left on the plate form last nights left overs ;D
Can't wait for the next installment.
Maybe we should have a Fleet 5 reunion round yours just to give you some more practice of course ;)
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I'm amazed at that lot in one day jb ... fantastic bit of 'work' . I wish I had friends that could produce a spread like that one .. I would be mighty impressed !!
Well done mate !! :)
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Yet another heroic effort! A veritable currython! :)
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Well done JB, that looks amazing!! :)
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Hi JB
Marvellous spread, simply beautiful. Take that last photo, it really looks to me like it came from a really good BIR restaurant.
Would love to go back to Zaal with you guys too, hope we can get this sorted one day!
Cheers
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Thanks for the kind comments guys,it really was hard work but it was well worth it in the end.However none of it would have been possible if it wasn't for this forum and all the various input from all of the members over the years,so a big thanks to all of you...long may the forum flourish!!!!!
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yum diddly yum yum! looks great!
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Jb, what recipe did you use for your mushroom bhaji?
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That is a workathon of delicious looking dishes JB, well done, well done indeed. How did you manage to keep your head together doing so many dishes? well impressed! :)
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That is a workathon of delicious looking dishes JB, well done, well done indeed. How did you manage to keep your head together doing so many dishes? well impressed! :)
Well a steady supply of beer helped!!
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Jb, what recipe did you use for your mushroom bhaji?
Curryhell,just your basics....ginger/garlic paste,mix powder,tomato puree,small amount of onion/pepper,salt,methi.I remember reading somewhere(Bruce Edwards??) saying that most side dishes generally have the same ingredients,it's the actual core vegetable that gives it it's main flavour.I have to say I agree;my side dishes had almost identical ingredients but tasted totally different.The only thing I add to my mushroom bhaji is a few chopped coriander stalks which I often find when I order one.
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Excellent jb. I was hoping that was going to be case. Time i rustled up a mushroom bhaji myself, with extra fresh garlic. Not sure whether to add garlic salt or garlic powder to achieve the same as Spice with their garlic mushrooms though ??? Any ideas ;)
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Excellent jb. I was hoping that was going to be case. Time i rustled up a mushroom bhaji myself, with extra fresh garlic. Not sure whether to add garlic salt or garlic powder to achieve the same as Spice with their garlic mushrooms though ??? Any ideas ;)
Don't think I've tried using garlic salt so I'm not sure.They sure do a mean garlic mushroom in Spices,I usually have mine madras hot it's superb(although you stink for the whole of the following day!!)
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Curryhell's North Indian was nigh on identical to my local T/A.The only thing I would omit is the mango chutney as I found it a bit too sweet,bearing in mind the spicy onions that went in were also sweet and contained mango chutney as well.The addition of a dollop of massala paste for me completed the dish.
Just a question jb. When you say my NIS was nigh on identical to your local TA, did you mean Spice or the Elaichi (hopefully the former)? As you're well aware, both dishes have that North Indian taste to them but the textures differ somewhat and there are subtle flavour differences as well. My recipe is aimed at Spices version but now i intend to try and replicate the Elaichi version, hence my questions on the red masala paste ::).The NIS mission goes on ;)
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Curryhell's North Indian was nigh on identical to my local T/A.The only thing I would omit is the mango chutney as I found it a bit too sweet,bearing in mind the spicy onions that went in were also sweet and contained mango chutney as well.The addition of a dollop of massala paste for me completed the dish.
Just a question jb. When you say my NIS was nigh on identical to your local TA, did you mean Spice or the Elaichi (hopefully the former)? As you're well aware, both dishes have that North Indian taste to them but the textures differ somewhat and there are subtle flavour differences as well. My recipe is aimed at Spices version but now i intend to try and replicate the Elaichi version, hence my questions on the red masala paste ::).The NIS mission goes on ;)
Sorry for the delay in answering been on holiday.Sorry to say I meant Elachi not Spice,to me the spicy onions made it a very close copy.