Topic: Chef Abdul salam

[jmansion]

https://www.youtube.com/watch?v=YpqMBueLBtI

I made this tonight. It exactly fills 3 off ASDA silocone ice cube trays (I have a butter chicken risotto on the go for tonight).  Somewhere around 1.45l I think.

It has the look and consistency of Tomato and Mascarpone sauce, but is more tomatoey and subtly spiced - which was a surprise because I did not go easy with hot chilli powder.  It would probably do as an interesting veggie pasta sauce as it is, to be honest.

Not sure I'm up to understanding how the img tag works, but there's a pic here: https://foodtribe.com/p/base-gravy-CJm_DQZVSCu9sVHJcpHUyw?iid=GYMfUxlZTsyPAZKga3zT_A

I'm looking forward to using this.

[livo]

Are you a little confused?  Mascarpone and Risotto and veggie pasta sauce aren't usual dishes found on the menu for Indian curry.  Maybe Paneer and Pilau?

[jmansion]

Are you a little confused?  Mascarpone and Risotto and veggie pasta sauce aren't usual dishes found on the menu for Indian curry.  Maybe Paneer and Pilau?

Not at all.  My meal last night was https://monfoodblog.com/2014/04/15/butter-chicken-risotto/ and it was pretty good.

[George]

Not at all.  My meal last night was https://monfoodblog.com/2014/04/15/butter-chicken-risotto/ and it was pretty good.

I can believe it was good, although I question whether adding wine was a good idea. What you really made was a type of biriani, of course. Several UK supermarkets sell chilled food labelled as Chicken Tikka biriani. The sauce and rice are separate and you mix them together to form quite a tasty dish. That's also quite similar.

[jmansion]

Not at all.  My meal last night was https://monfoodblog.com/2014/04/15/butter-chicken-risotto/ and it was pretty good.

I can believe it was good, although I question whether adding wine was a good idea. What you really made was a type of biriani, of course. Several UK supermarkets sell chilled food labelled as Chicken Tikka biriani. The sauce and rice are separate and you mix them together to form quite a tasty dish. That's also quite similar.

In effect its risotto the normal way and just spiced chicken instead of the shredded roast leftovers I'd normally use.  I'm soaking my last Basmati supplies as I type but Oh Dear I do have a lot of Arborio and I don't like to throw it away.  I could try just cooking it a normal way and putting up with starchiness.  Maybe that is an answer.

I've frozen the base gravy sludge now in ice-cube trays, I have yet to dilute and use it.  Maybe tomorrow, an 'Als Kitchen' korma with coconut milk powder instead of coconut flour (tried before, Dan Toombs book recipe).

[jmansion]

https://www.youtube.com/watch?v=YpqMBueLBtI

I made this tonight. It exactly fills 3 off ASDA silocone ice cube trays (I have a butter chicken risotto on the go for tonight).  Somewhere around 1.45l I think.

Now frozen, 1.580kg, 45 cubes about 35g each.  I suspect dilute with 2x or 3x water, should render about 105-150ml each cube.