Recent Posts

Pages: 1 ... 5 6 [7] 8 9 10
61
Pictures of Your Curries / Re: Shababs Balti chicken
« Last post by Kashmiri Bob on December 07, 2024, 01:38 PM »
Lots of methi and lots of mustard though.

Never had a bought curry with mustard in it or mustard oil. Is that a balti thing?

I think It's more commonly used than previously thought.  Certainly for Pakistani and Bengali dishes.  Trad and some BIR.  Chef Moike used to put Coleman's in his Methi gosht and shashlik dishes  The acrid, somewhat unpleasant (imo) odour of the oil disappears when cooked.  I think I got up to 1 1/2 cs dark in a single balti.  Not really much chance of knowing it had been used, unless perhaps you knew it had.  Have read that some chefs heat the oil at the start of cooking, until it starts to smoke; this apparently removes the pungency.

Rob
62
Biriani Dishes / Re: "Cull yaw" (culled ewe) biryani
« Last post by Kashmiri Bob on December 07, 2024, 01:16 PM »
CalNort lamb stock cube


Calnort lamb stock contains the following ingredients:

    Salt
    Corn starch
    Monosodium glutamate
    Sugar
    Palm oil
    Hydrolyzed vegetable protein (with soy)
    Yeast extract
    Artificial and natural flavoring
    Onion
    Extra virgin olive oil

Makes me shudder just reading it.

What's wrong with it?  Fine ingredients. Reckon It's a fantastic product :)  But yes, as Phil says you can use a Knorr stock pot.  Had some more of the pre-cooked (actually well-cooked) Shan lamb pilau last night.  Used Tilda brown basmati for it. I have 4 x 500 g bags. 50 p each on yellow sticker.  Felt the finished pilau was indeed pretty spectacular, although I have very little experience making meat/rice dishes. Definitely a keeper though, big time.

Rob   
63
Pictures of Your Curries / Re: Balti (n + 1) and accompaniments
« Last post by Kashmiri Bob on December 07, 2024, 12:40 PM »
Bahraman saffron (Iranian) Santa. I thing It's £3 something a packet (1 g).  Goes a long way though, especially when prepared as a "tea".  Just a pinch of strands in a little hot/boiling water.  Makes lovely rice, fragrant and with a quite stunning colour.

Rob
64
Starters and Side Dishes Chat / Re: Chicken 65
« Last post by Kashmiri Bob on December 07, 2024, 12:22 PM »
Yes Santa. The sauce contains veg oil, chopped onions, spring onions, red pepper, tomato sauce, salt, black pepper and the other ingredients mentioned above.  Just mixed some in with the chicken and pan fried briefly (last photo).  I made Paneer 65 and Gobi 65 over the last two evenings similarly.  Same sauce.  The chicken was best, paneer a close second.  The Gobi looked OK, but I blanched the cauliflower first and it came out over-cooked.

Gobi 65



Rob



 
65
Biriani Dishes / Re: "Cull yaw" (culled ewe) biryani
« Last post by Peripatetic Phil on December 07, 2024, 10:28 AM »
Could you do the same for Knorr stock pots, Santa, without which I cook virtually nothing (including cull yaw biriani) savoury at all ...
66
Biriani Dishes / Re: "Cull yaw" (culled ewe) biryani
« Last post by Secret Santa on December 07, 2024, 10:17 AM »
CalNort lamb stock cube


Calnort lamb stock contains the following ingredients:

    Salt
    Corn starch
    Monosodium glutamate
    Sugar
    Palm oil
    Hydrolyzed vegetable protein (with soy)
    Yeast extract
    Artificial and natural flavoring
    Onion
    Extra virgin olive oil

Makes me shudder just reading it.
67
Pictures of Your Curries / Re: Balti (n + 1) and accompaniments
« Last post by Secret Santa on December 07, 2024, 10:10 AM »
Holy bad-word! Is that real saffron in your saffron rice? Must be the most expensive rice ever with that amount.
68
Starters and Side Dishes Chat / Re: Chicken 65
« Last post by Secret Santa on December 07, 2024, 10:08 AM »
I've never had Chicken 65 and your version looks very appetising. But what's the sauce in the middle picture? Do you get the chicken bits and a seperate sauce to go with it?
69
Biriani Dishes / Re: "Cull yaw" (culled ewe) biryani
« Last post by Kashmiri Bob on December 05, 2024, 08:28 PM »
Not come across the Shan Memoni Biryani as yet Phil.  Remembered I used Shan spices during lockdown for one-pots, often.  Felt the Pilau Biryani (Mughal style meat pilaf) was a good one. I added CalNort lamb stock cube, green cardos and mace, for chicken and mutton.  Made a pre-cook similarly this week.  Great taste, but the mutton I got was way too fatty.  My mistake.  Should have gone to my local Iranian butchers.  Last time I went got schooled on age, time since slaughtered, fat contact, shoulder, cuts, etc.  He was showing me different examples.  Endless details. Way above my head.  Took real pride in what he was doing.  This is the place.  I get the Persian flat breads from here too and a lot of the stuff I use nowadays, including saffron.

https://youtu.be/pjyju2fnQp8?si=272hKNYU1PvEmr9i

Rob
70
Pictures of Your Curries / Balti (n + 1) and accompaniments
« Last post by Kashmiri Bob on December 05, 2024, 12:27 PM »
MDB MKI.  Planning a few.  Will add more pics.

Balti chicken




Balti chicken (Methi)




Saffron rice






Mini Balti (supper) and rice with mango pickle




Chicken 65



Rob











Pages: 1 ... 5 6 [7] 8 9 10
  ©2024 Curry Recipes