Topic: Something Different

[Gav Iscon]

Well sitting this afternoon after an early finish from work (I seem to work more now that I'm retired  ) and with the missus going out to try the new Indian restaurant in Tynemouth, I sat pondering what to have. Had some chicken and base out but I really couldn't be bothered to cook and couldn't decide wether to cook or buy in. So cutting to the chase, it was cook and firstly I decided to try Julians Pakistani Onion Rice as I fancied a change from what I usually make.
The new restaurant my missus went to does a Punjabi Style Chicken Tikka Mossalla (Strips of marinated chicken tikka in a minced lamg bhuna sauce and punjabi spices). Not a creamy type curry but the other type of curry that we all like on this site (hopefully that won't deter prospective new members George). So I thought I would try to recreate something similar and with a rake round I made 'a what's in the fridge/freezer curry' with a bit of lamb keema in, some fresh garlic (bin day approaching) and a bit red and green pepper, a couple of cherry plum tomatoes and instead of my current mix powder, I used some Al Noor bassar powder for that punjabi spice bit.
Feeling a bit Reg Prentice for using a chef's spoon, I made this with a teaspoon which involved some rigorous stirring which was good as it worked up an appetite. A bit hot on the hands and forearms though.



I made a bit of a pigs ear of the rice for some reason    and it came out a bit soggy. I'll try it again but i think its a bit sweet for my taste. Curry was good (although I think I stirred it to early) and nice and spicy. Teaspoon is a failure, back to the chefs spoon.



 N.B.  Flaming predictive text..... Reg Prentice should be pretentious


 

[curryhell]

  Love it Gav.  Just occasionally you get in the kitchen and you start with a blank sheet and no recipe.  Creativity kicks in and anything goes but your technique and some basic self imposed constraints remain.  Enlightenment  ;D  Never mind the fine tuned taste buds of those who are accustomed to the "high quality BIR", whatever that might be and at the same time, a little subjective  ;D.  You do what you do and critique it afterward.  And then you get back in the harness and continue to try and create your own local BIR dishes, the ones that you are used to  and those that you crave.  Isn't this the club that the majority of us belong to, other than the elite  of course  : And i think we're all guilty of the occasional dodgy rice , too wet or too dry ;D

[loveitspicy]

Gav - it looks great mate

best, Rich

[Madrasandy]

Looks great Gav , shame about the rice , but it would still have been nicer than my packet microwave rice!
it's funny that you also used a teaspoon as I did the same myself tonight, but I too burnt my fingers so had to change back to my pretentious chef spoon

I'd also just like to say what a great job our new mod CH is doing, encouraging and congratulating people 

[london]

Nice looking dish, I agree about rice it can be a bit hit and miss.

London.

[littlechilie]

Cracking report on your evenings cooking here Gav, rice is a funny thing isn't it! I overcooked a large Batch of it last week by leaving the lid on the pot after draining. If just slipped my mind and when I returned I knew if was mush
Your dish looks wonderful and I hope you enjoyed it to the max.
Thanks.

[Naga]

Looks very nice indeed, Gav! Plenty of chicken for a growing boy there lol - right up my street lol!

I've never tried Al Noor bassar powder. Is there a lot of difference between that and a standard(ish) mix powder?

Soggy rice is no fun though. I soak my basmati for at least 20 mins, rinse then boil rapidly for precisiely 5 minutes and drain. Works every time and worth a go.

[Gav Iscon]

Looks very nice indeed, Gav! Plenty of chicken for a growing boy there lol - right up my street lol!

I've never tried Al Noor bassar powder. Is there a lot of difference between that and a standard(ish) mix powder?

Soggy rice is no fun though. I soak my basmati for at least 20 mins, rinse then boil rapidly for precisiely 5 minutes and drain. Works every time and worth a go.

The bassar is quite heavy in the chili powder department and a lot of people use it instead of chili powder. The ingredients are: chilli powder, coriander powder, turmeric powder, mustard oil, fenugreek leaves, cumin powder, bay leaves, mustard seeds, cardamon powder, black pepper powder, cloves, fenugreek powder, and nutmeg powder. I added some extra chili powder and whilst I thought it wasn't to hot, my son complained that it was like rocket fuel.  It was something different to try as I had it in the back of the cupboard.

As for the rice, I usually never have any bother with it and it was really annoying yesterday. Dogs will enjoy the left overs though.

[Naga]

Thanks for the bassar info, Gav. I'll get some next time I'm down Woodlands Road.

[Gav Iscon]

I can send you some if you like. PM me your address.