Quote from: jmansion on February 28, 2021, 08:51 PM

Quote from: jmansion on February 28, 2021, 11:39 AM
https://www.youtube.com/watch?v=YpqMBueLBtI

I made this tonight. It exactly fills 3 off ASDA silocone ice cube trays (I have a butter chicken risotto on the go for tonight).  Somewhere around 1.45l I think.

Now frozen, 1.580kg, 45 cubes about 35g each.  I suspect dilute with 2x or 3x water, should render about 105-150ml each cube.

Quote from: George on March 01, 2021, 11:11 PM

Quote from: jmansion on March 01, 2021, 10:36 AM
Not at all.  My meal last night was https://monfoodblog.com/2014/04/15/butter-chicken-risotto/ and it was pretty good.

I can believe it was good, although I question whether adding wine was a good idea. What you really made was a type of biriani, of course. Several UK supermarkets sell chilled food labelled as Chicken Tikka biriani. The sauce and rice are separate and you mix them together to form quite a tasty dish. That's also quite similar.

In effect its risotto the normal way and just spiced chicken instead of the shredded roast leftovers I'd normally use.  I'm soaking my last Basmati supplies as I type but Oh Dear I do have a lot of Arborio and I don't like to throw it away.  I could try just cooking it a normal way and putting up with starchiness.  Maybe that is an answer.

I've frozen the base gravy sludge now in ice-cube trays, I have yet to dilute and use it.  Maybe tomorrow, an 'Als Kitchen' korma with coconut milk powder instead of coconut flour (tried before, Dan Toombs book recipe).

Quote from: livo on March 01, 2021, 10:24 AM
Are you a little confused?  Mascarpone and Risotto and veggie pasta sauce aren't usual dishes found on the menu for Indian curry.  Maybe Paneer and Pilau?

Not at all.  My meal last night was https://monfoodblog.com/2014/04/15/butter-chicken-risotto/ and it was pretty good.

Quote from: jmansion on February 28, 2021, 11:39 AM
https://www.youtube.com/watch?v=YpqMBueLBtI

I made this tonight. It exactly fills 3 off ASDA silocone ice cube trays (I have a butter chicken risotto on the go for tonight).  Somewhere around 1.45l I think.

It has the look and consistency of Tomato and Mascarpone sauce, but is more tomatoey and subtly spiced - which was a surprise because I did not go easy with hot chilli powder.  It would probably do as an interesting veggie pasta sauce as it is, to be honest.

Not sure I'm up to understanding how the img tag works, but there's a pic here: https://foodtribe.com/p/base-gravy-CJm_DQZVSCu9sVHJcpHUyw?iid=GYMfUxlZTsyPAZKga3zT_A

I'm looking forward to using this.

(I thought about bumping but it seems that there are two distinct base gravies from this guy and it might be easier to discuss in one place - both make thick gravy.)

So the original post has a gravy with no tomatoes, no chilli, and more onion.

The second recipe:

https://www.youtube.com/watch?v=YpqMBueLBtI

has quite generous tomato and some chilli - and a quite different technique.

I'm quite taken by it but my wife likes a korma and I'd guess that the first of them would be better for that.

Has anyone tried the second recipe as a base for spicy tomato-based curries?

See https://www.youtube.com/watch?v=YpqMBueLBtI

It seems unusual in its spicing. Plenty of mustard.

(Ah never mind I found the thread - but search did not seem to find it)

Quote from: Peripatetic Phil on October 24, 2020, 11:52 AM
10 litres

Is anyone here in Portugal, and growing spices or herbs?

I'm aiming to retire to Tomar (and its a bit late to change my mind!).  I'd be interested to hear how things go.

Cheers.

Quote from: jmansion on February 13, 2021, 07:23 PM
Has anyone in the UK found a good substitute for that carrot-heavy soup?

Negative recommendations also handy.

Thanks.

Any hints at all?  Am I really the only lazy guy here in UK.

(I had to re-register, weird!)

Quote from: Peripatetic Phil on February 14, 2021, 09:15 AM
Not yet tried searching for one, but here is the list of ingredients if you want to try to match it for yourself :

Well, I do make base gravy, typically one of the recipes from Dan Toombs' book.  I freeze a reduced form as big ice cubes and dilute on use.

I can't see why I would try to fake a soup and then use the Shaheen spicing though, if I'm cooking the veg.

Maybe a mix of carrot and coriander and tomato and basil?