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11
Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on August 26, 2025, 07:46 PM »
Chicken curry. Rik’s baked onion base paste (I added several cloves of garlic and some green pepper this time). With saag bhaji and rice. Had some chicken wings that needed using so made a Chicken fry. The wood fork is for added Birmingham street food cred. All good.

Incidentally, was looking over the Tilted Pan’s menu online the other day and noticed something I missed before. So in the Balti section it clearly states “serves two”. I have never seen this before anywhere else for what is, or usually is, a standard BIR TA curry portion. Fits with their 2 rotis or 2 naans free offer with each curry. Also in line with my homemade smaller portions being more than adequate for me.

















Rob
12
Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on August 18, 2025, 01:24 PM »
Quote from: Onions on August 17, 2025, 04:09 PM
Thanks Bob. Is this gnger balti chicken on the site?

Have made this one before and thought had gone over how to do it; maybe not, am getting forgetful these days. So it’s Mick’s balti base, 2 tsp chilli powder option, salt to taste. For the balti, 20 g root ginger. Finely chopped/julienned, 50/50. The chopped ginger goes in at the start (with the garlic). Most of the juliennes go in half way through cooking, along with 2 tsp (or more) of ground ginger powder. A pinch of GM/ground ginger to finish. The remaining juliennes are for garnish. The amount of ginger additions (and salt) can be adjusted according to taste. That’s it. So not much to do really. If, as I have done in the past, also grated in some lime zest towards the end of cooking, it would result in a Balti chicken (ginger & lime).

Should add, I did read somewhere that the sequential addition of chopped and julienned is important, when the aim is to emphasise notes of ginger in a curry. So I am not just making it up as I go along.

Rob
13
Cooking Methods / Re: The Tilted Pan
« Last post by Onions on August 17, 2025, 04:09 PM »
Thanks Bob. Is this gnger balti chicken on the site?
14
Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on August 17, 2025, 02:20 PM »
Quote from: Onions on August 16, 2025, 03:22 PM
Quote from: Kashmiri Bob on August 13, 2025, 11:07 AM
Balti chicken (ginger) and basmati rice.



Rob

This looking particularly divine, Rob.

Thanks. Good to see you back. Hope you are OK.

Rob
15
Cooking Methods / Re: The Tilted Pan
« Last post by Onions on August 16, 2025, 03:22 PM »
Quote from: Kashmiri Bob on August 13, 2025, 11:07 AM
Balti chicken (ginger) and basmati rice.



Rob

This looking particularly divine, Rob.
16
Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on August 16, 2025, 11:50 AM »
Balti chicken (spinach)



Rob
17
Lets Talk Curry / Google Lens (your curry)
« Last post by Kashmiri Bob on August 13, 2025, 11:20 AM »
Has anybody tried this? In Google Photos I clicked it accidently. Got some interesting results/comparisons. It's rather fun.

Rob :)
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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on August 13, 2025, 11:07 AM »
Balti chicken (ginger) and basmati rice.














Rob
19
Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on August 09, 2025, 07:23 PM »
A video for making rice with Daawat extra long basmati. Pretty standard partial absorption method, including the lemon juice reference. My go to. I start with coating the rice with oil. From where I got the method from (quite likely on here) it said that if some of the rice browns at this stage, it adds a nutty flavour. I don't let it brown. Also, when draining at the end, I rinse the rice in cold water. This is how some of the BIR TAs do it. Portioned into the plastic TA containers. Then kept in the chiller and microwaved for each order, as needed.

https://youtu.be/VEUHRhi6xP4?si=-hy_lc0933HOOe00

Anyway, an excellent video, imo. Also, the simple (beautiful) presentation of the rice by Steven, with just fried onion, looks absolutely stunning.

Rob

 
20
Lets Talk Curry / Re: BIR 1983
« Last post by Kashmiri Bob on August 06, 2025, 12:12 PM »
Was thinking the other day about desserts.

Homemade rhubarb crumble and custard. The rhubarb was from the garden.

A good inch thick block of Cornish ice cream, sandwiched between wafers.

Homemade cheesecake (it could have been a packet brand). It was good. I remember strawberries on top.

We had semolina pudding once (or was is sago?). Never again. It was a bit like frog spawn.

Rob
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