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71
Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on August 16, 2025, 11:50 AM »
Balti chicken (spinach)



Rob
72
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 :)
73
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
74
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

 
75
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
76
Pictures of Your Curries / Re: Balti lamb (madras)
« Last post by Kashmiri Bob on August 06, 2025, 11:48 AM »
Quote from: curryhell on August 04, 2025, 12:08 PM
Both look fantastic Rob and I very much like the sound of that rice :umy:

Haven't had pesh rice for ages and ages :)
Just used what ingredients I had in. I think the Jalpur is perfect for it. Next time will add some dried plum. With a dollop of plum chutney on the side.

Balti lamb & spinach tonight.  :like:

Rob
77
Pictures of Your Curries / Re: Balti lamb (madras)
« Last post by Kashmiri Bob on August 06, 2025, 11:01 AM »
Chilli paneer. Includes ghost pepper oil and fried curry leaves. The latter is another idea from the Milan video. Very nice. Perked up my fresh-frozen leaves.





Have put the remaining cheese in the freezer. The triangles are on hold for now. Thinking about going full-on with the Paneer Pasanda.

Rob
78
Pictures of Your Curries / Re: Balti lamb (madras)
« Last post by curryhell on August 04, 2025, 12:08 PM »
Both look fantastic Rob and I very much like the sound of that rice :umy:
79
Lets Talk Curry / Re: 24 H with a Master Chef of Indian Cuisine
« Last post by Kashmiri Bob on August 01, 2025, 11:10 AM »
Made some more paneer, this time adding 300 ml of single cream to the whole milk (3.7 % fat). The cream effectively doubles the cost. This is obviously a downside when using "fake" milk.

Looks good though. I will be able to make the walnut filled paneer sandwiches. I did try last time but the cheese was too crumbly. Also made the mistake of following the recipe to spec. So, cut the triangles first. Watched the Milan video again. They make the sandwiches with squares, to start with. Then, after frying, they cut them in half on the diagonal. Clever. Why didn't I think of that? :)







Rob
80
Pictures of Your Curries / Re: Balti lamb (madras)
« Last post by Kashmiri Bob on August 01, 2025, 10:19 AM »
Another one. Balti Lamb (medium). More saucy.



Rob
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