Topic: Chicken jalfrezi vs Ex hot chicken vindaloo

[Peripatetic Phil]

I have read the literature, my friend and nothing points to what you have been spouting.

Sorry, I was not clear -- I meant "read the scientific literature", not the Sun, the National Enquirer and the People's Friend (with apologies to any Scottish ladies in our esteemed membership).

repeat - for the third time (it's getting tedious now) show me the science which shows some credibility regarding your statements.

I'm not here to spoon-feed you, Garp.  If you can't be bothered to research the subject for yourself, don't expect others to do it for you.

** Phil.

[Garp]

The conversation is, as I said, now over

[jb]

Anyway,back on topic,Bob those pictures of the pre-cooked stuff look brilliant.Love to see your 'missing' footage by the way.

Cheers JB.

[Kashmiri Bob]

Just looking through Goncalo's footage and there is an absolutely superb vid of the pre-cooked veg bagar, after the tomato puree turned up, in my spice cupboard, of all places    Never seen anything like this quality before.  Ring-side seats.  Vivid. You might as well be sat in the pan! I'll need to trim off some because of background chatter/noise, but it will get posted.  Using a Chromebook and limited by the Google video apps, which I am not yet familiar with.

Rob 

[Kashmiri Bob]

Pre-cooked veg bagar (part 1)


http://www.youtube.com/watch?v=yjU5uPLUfKs


I'll add some blurb later.


Rob 

[natterjak]

Well I'm intrigued.... what was that small white thing dropped in at 05:04 and the white liquid which follows at 05:11?

Up to that point you had followed almost exactly what I know of as the IFFU pre-cooked chicken recipe (but without getting to the chicken part!), which I've always found gives quality BIR flavours to whatever I cook that way. It's a great way of getting good flavour into precooked potato for Bombay aloo, you just add the pots and toss in the oil, then top the pan up with water and parboil. Potato really soaks up flavours and the effort involved is rewarded when you make your Bombay aloo after.

So this must be a reasonably generic BIR method. Still interested to know what those two late additions were though

[Kashmiri Bob]

Well I'm intrigued.... what was that small white thing dropped in at 05:04 and the white liquid which follows at 05:11?

Up to that point you had followed almost exactly what I know of as the IFFU pre-cooked chicken recipe (but without getting to the chicken part!), which I've always found gives quality BIR flavours to whatever I cook that way. It's a great way of getting good flavour into precooked potato for Bombay aloo, you just add the pots and toss in the oil, then top the pan up with water and parboil. Potato really soaks up flavours and the effort involved is rewarded when you make your Bombay aloo after.

So this must be a reasonably generic BIR method. Still interested to know what those two late additions were though

Yes indeed, a widely used way to go about pre-cooks.  Not 100 % but I think the white thing  will be a piece of creamed coconut block.  As shown in the previous vid, chef ultimately uses this veg pre-cook for his veg bhaji.  This particular dish does not involve base gravy.  Coconut block is an ingredient in the base.  The white liquid is blended onion/green pepper and water.  The couple of pinches of seeds going in earlier is panch phoran.

Rob   

[Kashmiri Bob]

I've been through the rest of the footage and the best of it has been posted already.  Chef also made a trad shatkora lamb bhuna for us, which took some time, but there isn't much on video.  The good news is he's coming back in the New Year!  I'm lining up loads of dishes, including madras, bhuna, rogon, and a few specialities.  Thanks again to Goncalo for the spectacular footage.

Rob 

For the pre-cooked veg the frozen "Iceland" mixed veg shown in the vid ends up being added to the "bagar", together with some potatoes and the main ingredient (not shown), which was fresh chopped white cabbage.  Cooked until the veg loses it's rawness.  The veg should still be firm to the bite in the finished dish. The good lady demolished the lot as veg bhaji over 3 days, describing it as "absolutely gorgeous".     

[littlechilie]

Great footage posted here, but am unable to view the Ex-hot and a couple of other vids, have they been removed?
Thanks for posting these Bob.

[Gav Iscon]

Great footage posted here, but am unable to view the Ex-hot and a couple of other vids, have they been removed?
Thanks for posting these Bob.

Everyone works for me lc