Topic: 24 H with a Master Chef of Indian Cuisine

[Kashmiri Bob]

Enjoyed watching this. When they get busy. Wow!

https://youtu.be/dYamh_RIOzs?si=ovW5E0YRb_bSaFkj

Rob

[Kashmiri Bob]

Getting quite a few ideas from this video. My favourite part is the single portion Chicken Claypot Biryani (16:33). I think the rose water here could actually be a light rose syrup. Lots of recipes showing how to make it online.

Anyway, I am looking for a couple of those dinky pots.

Rob

[Peripatetic Phil]

Unles the video suggests otherwise, Rob (I don't know, I have not yet watched it), I would suggest that it might be East End brand Rose Water (they also do Kewra Water in the same range).



(Image hosted on Dropbox Paper, for those who want to attach images and who have a Dropbox account).

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** Phil.

[Kashmiri Bob]

It's not East End Phil. Deeper colour and more viscous. Do watch the video when you get chance. The editing is clumsy in places, but overall it's very good. Nepalese chef. I am going to have a go at making my own paneer. It looks quite straightforward; bet it isn't. For the claypot presume the flavours of the seasoning permeates through the pastry.

Amazing from 7.30 pm. Fabulous. When I visit Milan next...

Rob

[Kashmiri Bob]

Unles the video suggests otherwise, Rob (I don't know, I have not yet watched it), I would suggest that it might be East End brand Rose Water (they also do Kewra Water in the same range).



(Image hosted on Dropbox Paper, for those who want to attach images and who have a Dropbox account).

--
** Phil.

Just noticed there is a typographical error in your post Phil. R U OK?

Rob

[Peripatetic Phil]

Just going senile — it gets us all in the end !

[livo]

It's not East End Phil. Deeper colour and more viscous. Do watch the video when you get chance. The editing is clumsy in places, but overall it's very good. Nepalese chef. I am going to have a go at making my own paneer. It looks quite straightforward; bet it isn't. For the claypot presume the flavours of the seasoning permeates through the pastry.

Amazing from 7.30 pm. Fabulous. When I visit Milan next...

Rob

I have made my own paneer a few times Rob.  It isn't too complicated at all, but it helps to have a press of some kind.  I used a small rectangular plastic trinket basket and a suitably cut piece of acrylic sheet along with a perfectly sized Railway electrical wire tensioning weight I had lying around.  You will also need a milk thermometer or just a candy thermometer.  What I found though, was that it is not really cost effective, unless you can get full cream milk at reduced prices.

[Kashmiri Bob]

Just going senile — it gets us all in the end !

Same as me, although I regularly do 5 typos a day.

Rob

[Kashmiri Bob]

I have made my own paneer a few times Rob.  It isn't too complicated at all, but it helps to have a press of some kind.  I used a small rectangular plastic trinket basket and a suitably cut piece of acrylic sheet along with a perfectly sized Railway electrical wire tensioning weight I had lying around.  You will also need a milk thermometer or just a candy thermometer.  What I found though, was that it is not really cost effective, unless you can get full cream milk at reduced prices.

Thanks livo, good tips. Will look into cost effectiveness. Cheese prices, in general, have gone though the roof here. The larger blocks of cheddar now have security tags on them in some supermarkets. Any idea how much milk I would need to make 500g paneer?

Rob

[livo]

It depends upon the fat content of the milk.  Some people add extra cream to the milk, which I did on one occasion.  I can't really recall the yields I achieved but it would be somewhere around 2 - 3 litres at least I'd say.

Rik (Loveitspicey / Backyard Chef) says 250 - 300 g per litre using full fat whole milk.