Topic: Mixed kebab

[Vindaloo-crazy]

You might be right. It takes some while to make the little bleeders. Hmm worth a thought.

[jamieb728]

Hi lads

My mate works for a catering supplier and to be honest most of the stuff we get from a chinese is frozen or comes in packets and they just cook it they don't make there own anymore like you say it comes down to time and cost so i would say most restaurants would be the same

Jamie

[Vindaloo-crazy]

Right chaps, I've started measuring my recipes out and have posted the onion bhaji and veg samosa recipes up, with piccies, in the starters section. I'll do the rest next weekend.

Unclefrank, thanks for the tip, the cumin seeds in the spiced onions was a really good tip, I'll be sticking with that one, cheers mate.

[Unclefrank]

Hi Vinda glad you liked them very common in my neck of the woods.
Have to tried doing it rice ?
1 cup of Basmati rice
0.5 Tsp of whole cumin seeds
2-3 Tbsp veg oil
Add oil to a non- stick frying pan on low to medium heat, then immediently add the whole cumin seeds wait until a few of the seeds start to sizzle then add the rice and stir coating all of the rice in the oil.
Turn the heat up a little so nearly all of the rice goes white.
In the mean time have a saucepan ready and just boiled water.
Put rice into the saucepan put on low heat then add boiling water and quickly put lid on (WARNING be very careful it will bubble and splatter).
Then lift lid about  after 1 minute leaving lid off carry on boiling rice until cooked.
Once cooked i drain off water and put into a plastic microwavable dish with a lid so you can shake the rice about a bit.This can be eaten now or whenever you feel the need to.
Hope you enjoy it.

[Vindaloo-crazy]

Cheers Frank, I'll try that out. My pilau rice is spot on so I never try anything new with rice. I could do with trying something different for a change.

Cheers mate.