Topic: Our Gordon's Indian Trip

[JerryM]

could not resist getting the book out the library that covers his India tour (ISBN 978-0-00-726705-7, GR's Great Escape).

have had a real enjoyable moouch through. can't say i've learnt anything. a couple of recipes caught my eye these being: bengali curry, korma, biryani.

i've been intending trying out biryani for a while and going to give this recipe a go as a starting point. i have no base and thinking of using chriswg's curry in a hurry to make some curry sauce to go with it. i'll need some banana fritters too.

has anyone else spotted any treasures in the book to note before i return it.

[pforkes]

I don't suppose that you could post any of the recipes, could you?

[chriswg]

Im not sure Gordon would be happy if we pinched his recipes. Maybe you could make the biryani and curry and post your recipe. I'm sure you will change the odd thing here or there to avoid breaching copyright laws.

[pforkes]

The biryani would be the recipe I would most like to see...I have not come across a good one yet.

[JerryM]

i ran into trouble on this one. the GR recipe did not sit that well as i started to go through the various steps - the fried onion as a garnish setting big alarm bells off.

i re visited the  best video i've come across - but part of the video story is missing as the links have gone astray. http://www.curry-recipes.co.uk/curry/index.php?topic=2688.0.

i ended up with a halfway house.

i used chriswg's curry in a hurry for making curry sauce (disappeared fast). i need to get a recipe for fitters as i don't have one and had to just microwave the banana which is ok ish but it don't stop them blackening.

anyhow the meal was a real success - family loved it.

i added coconut flour into my portion as it was served - really added that BIR touch for me.

going fwd i need to add in some chopped almond. i think it need's something else to get it smack on BIR maybe cucumber or something like. will have to get TA to work out better what's needed.

will post recipe once i've written it up.

chicken marinating


curry in a hurry almost done


biryani chicken


done

[chriswg]

Hi Jerry

I'm glad you still like the CIAH sauce. Good idea making it in a big pot to save on kitchen splatter (assuming you weren't in the garage).

It looks great, I'm looking forward to seeing the recipe. It should be something the whole family will like. I can just add extra chilli powder into my curry sauce!

Chris

[commis]

Hi

Pforkes, do a google it is on line at "the best of" site  place Malven.

Regards

[JerryM]

the half & half recipe

serves 3, to convert to 4 just make more rice

Marinade Chicken (up to u, at least 3 hrs)

1) 500g breast cubed in large bowl
2) add yogurt 3 tbsp, turmeric 1 tsp, chilli powder 0.5 tsp, garam masala 1 tsp, salt 0.5 tsp, white pepper 0.25 tsp
3) add garlic: ginger, 1 tsp: 1 tbsp, either individually or from paste

Rice

1) soak 300g basmati in water for 30 mins
2) bring pan of water to boil
3) decant water off rice
4) add rice to boiling water, cook for 6 mins (test while cooking - needs to be almost cooked but still hard)
5) drain

Fry Chicken

1) gather whole spice in bowl
cinnamon - 1 off stick broken in half
cumin seed - 3 finger & thumb pinch
bay leaf - 3 off
black pepper - 8 off
star anis - 1 off
cardamom - 6 off

2) fine chop 2 off medium onion
3) heat 5 tbsp oil in wok till hot
4) add whole spice until aroma given off (15 secs max)
5) add onion and fry till starting to brown
6) add 2 off toms cubed and cook 2 to 3 mins
7) add chicken marinade and fry to dry out slightly "bhuna" consistency
8 ) add fresh coriander

Assemble Dish
1) add pinch saffron to 6 tbsp warm milk or use turmeric
2) in clean pot spread out half the chicken mixture and cover with half the rice
3) repeat layering with rest of chicken and rice
4) optional - mix into the rice some chopped blanched almond
5) pour over the milk
6) use damp tea towel to seal lid onto pot
7) cook on hob (low) or in oven (180C) until warmed through ~ typ 40 mins
8 ) optional - mix into the rice some coconut flour and cucumber just before serving

Banana Fritter
1) make thick batter (slow dropping consistency)
2) typ 150g plain flour, 0.25 tsp salt, 75-100ml water adding gradually
3) peel & slice banana's lengthways
4) coat with batter and shallow fry in hot oil

try a little turmeric

Serve with plain curry sauce

ps i've remembered that my KD2 book has a real good section on biryani which i need to take stock of.

[JerryM]

(assuming you weren't in the garage).

chriswg,

the CIAH was spot on. i did add fresh coriander root, found i needed more water and reduced the chilli powder to 0.25 tsp (i made a 0.5 portion which actually produced enough for 3 off curries).

i've realised i can use the CIAH for my KD2 recipes too. real break through.

i made 1 off curry sauce in the kitchen - i wanted to try Razor's suggestion of adding a bit of base at a time (to stop a dip in the heat). the 2nd sauce i made in the garage. i used exactly the same recipe and technique for both. it's amazing how discerning my wife and lad have become - one dish was essentially left for me to eat.

[Cory Ander]

the CIAH was spot on.

What is "CIAH" please?