Topic: Whats cooking?

[Unclebuck]

its the weekend again!
I'm still working on a khorai and chicken puri, Its in Beta testing 

So What you all cooking or experimenting with this weekend?

[Domi]

Hi UB

Today I are be mostly making kebabs

Blades Chicken tikka, crispy lettuce, onion, tomato, chilli and tamarind sauce, garlic & onion dip and lovely homemade naans....Washed down with an ice cold glass of Staropramen or Budvar, home made mango and pineapple smoothies for the bratz

We've had a curry 3 times this week already

[Unclebuck]

Hi UB

Today I are be mostly making kebabs

Blades Chicken tikka, crispy lettuce, onion, tomato, chilli and tamarind sauce, garlic & onion dip and lovely homemade naans....Washed down with an ice cold glass of Staropramen or Budvar, home made mango and pineapple smoothies for the bratz

We've had a curry 3 times this week already

Mmmmm....So wheres my invite? 

[Domi]

hehe you've got till I've finished this smoke and dragged the kids in, UB Think you can make it?

We're in Yorkshire so you'll need your passport and identity papers too lol

[parker21]

hi guys/gls
missus went out last night so i got cooking again! made BE chicken mushroom chilli masala and also a rajver vindaloo, i ate the chilli masala and saved the vindaloo for the wife if she felt hungry when she can in but shwe had a sandwich before i could tell her. so she's gonna have it tonight and i will make a rajver chicken phall fancy something hot ;D. i have also made a 2 jar lasagne topped with mature grated cheddar for the kids.tasted very nice (feel a bit like delia only i cooked the mince and used fresh egg pasta sheets) they loved it anyway as always plenty left though

hope you all have a happy and curry filled weekend

regards
gary

[joshallen2k]

Still searching for the elusive BIR Madras, this evening I tried Bruce Edwards recipe.

This was the one. No question that the "taste" was there.

The recipe looked a little too simplistic on the surface (no onions, garlic, ginger...) but it was perfect.

I used the Saffron base, and pre-cooked the chicken in about 3T of curry base until sealed. My only add was a quarter tomato.

CA's was good. Darth's was close. This was it. Best of all it was about a 7 minute job.

J

[parker21]

hi josh
glad some one is listening Bruce edwards was way ahead of his time. it is a similar method without the graphics if you know what i mean, but unless he was actually told that he was looking for an aroma he wouldn't know to put it in the method try the Rajver recipe & method for your madras and i'm sure that you won't be disappointed

regards
gary

[joshallen2k]

I took a look at the Rajver madras recipe, and its almost exactly the same as the Bruce Edwards one. The only difference is that the Rajver's fries a pinch of garlic first, while Bruce's fries some green pepper. Everything else looks the same (other than methi in a bit later).

Are you suggesting the Rajver recipe or their base?

I'm actually thinking that the green pepper might be the thing I was missing.

Also, when I cooked it, at the point I dumped in the spices, I gave it a stir for about 30 seconds, and then instead of immediately adding the Saffron base, I had a bit of trouble opening the freezer bag. I was afraid I might have burnt the spices (heat was on maximum) while I was fumbling around. To my surprise I hadn't, and the result was 100%.

I even made the same curry again last night, same method (including the little extra time for the spices) and the result was exactly the same. Aroma, taste and all.

-- J

[JerryM]

j,

pleased the fumbling worked out well. i sometimes get a bit of inconsistency which i put down to temp so given u got same result next night u must be doing well. i'm switching my frying method to Domi's which i feel will give me better consistency.

the chopped garlic in gary's method i am totally sold on (i use more than a pinch though anything from 1 to 2 tbsp per person - i like my garlic). i think the green pepper at frying stage does add an extra dimension as well.