Topic: Things I Can Do

[haldi]

I've been reviewing all the recipes I've saved from this forum, and kitchen demos.
I've got so many books as well
I'm totally happy with the samosas I make
The same goes for Onion Bhajees, Pakoras, Naans, Tikka and Rice
But without going to the extremes of getting old used oil from a takeaway, I can't make a basic curry sauce as well as I want
I know this discussion has been well covered, but I don't believe it can be done at home.
Even JB with a personal BIR lesson, seemed dissapointed with his results.
I still spend hours on "failed" attempts.
Has anyone got exactly what they were after?
It's six years since we started here
I don't think I've really got any closer, than my Bengal Cuisine demo
At least that takes only about twenty minutes to make
And what about Curry King's home demo?
There are other good recipes here too
But how much time do you want to dedicate to a substandard end result?
When you put your curry next to a bought one, it's not as good
Is it?

[Peripatetic Phil]

When you put your curry next to a bought one, it's not as good.  Is it?

Hmm, time to put this to the test !  I am certainly happy that the results I get are as good as any normal BIR, but I have never put this to the test by getting a takeway and comparing the two at the same meal.  So this is now very high on my list of priorities.  More when I have something to report.

** Phil.

[solarsplace]

Hi Haldi

Thanks primarily to this site, some BIR books that we all know of, plus (a little something from the other site - which is public domain) - I now feel I can cook at least 2 different mains - a garlic chilli chicken and a Dopiaza dish to a quality that exceeds the quality of my local TA. I know this is a bold thing to say, but I do so not lightly.

But... the bottom line is, that I go to a considerable amount of trouble and time in preparation to do it. Once the prep is done, large portions of the various elements are ready and waiting in the fridge and freezer to be used and that makes things convenient. But the initial effort is far from trivial.

I know we have all the information we need, most, if not all of it on this site. There is no magic one ingredient. It is the coming together of several discrete processes and a fair amount of practice and experience. These processes are obviously completed in reality by more than one, if not several kitchen staff in properly equipped kitchens - therefore someone thinking that it will be a trivial task to replicate the BIR experience of even a single dish or two at home needs to think again.

I am happy to post here, exactly what I do to achieve my albeit limited range of quality dishes, let me know if you are interested.

Slightly fearful of the responses from our infrequent one liner put down visitors though.

Regards

[Peripatetic Phil]

I am happy to post here, exactly what I do to achieve my albeit limited range of quality dishes, let me know if you are interested.

Slightly fearful of the responses from our infrequent one liner put down visitors though.

Fear yet not, oh great SP : spill the beans and this one (at least) of your faithful acolytes will be grateful for all eternity ...

** Phil.

[solarsplace]

Hi All

Ok, I will put together what I have so far.... may be tomorrow before it gets posted.

In reflection, this thread started by Haldi could be a real gem, I think it will be very helpful to read about exactly what others do - and would appreciate any other contributions.

Regards

[commis]

Hi
Please all remember,those that started the modern 1940's onwards did so on domestic stoves.
Regards

[jimmy2x]

i have to be honest, i aint close at all with anything so far. the nearest i think i achieve is a chicken tikki with 3 condiments ie riata, spicy onions, mango chuckney sp:P

i need to get back to basics been experimenting a bit to much rather than follow some of the recipies on here.



edit to add :  i actually think my pilau rice is much better than any bir now, so i guess i am happy with something.

[Peripatetic Phil]

i actually think my pilau rice is much better than any bir now, so i guess i am happy with something.

Piccies & recipe, then, please Jimmy : good pilau rice is always worth documenting.
** Phil.

[jimmy2x]

i got the recipe off here phil

this is what i do

fill a pot with water, dont matter if too much i pour excess out.

to the pot of water i add

about 8 green cardoman pods which i bust open with a knife
1 or 2 bay leafs
i teaspoon of tumeric
i star anise
3/4 cloves

when pot is boiling i put in rice, then keep an eye on it giving it the odd stir to stop it sticking to the bottom, just as its getting al denti i remove from heat and spoon out the whole spices.

i then tip the rice into a sieve and give the pot a quick scrub and then add about a cupfull of water to the pot and put back on heat.

i put the sieve full of rice in the pot over the water, when the water boils it lets the steam come through the rice. its at this point i start making my curry, allready having pre-cooked chicken boiling at same time as my rice was cooking.

i take the rice off when the curry is made, maybe 10 mins then i guess of steaming.

i take a spoonfull or so out and and place in a small tub to mix with a bit of powder food colouring ( never use liquid food colouring it makes a big mess of your rice) , then add it back in the rice, mixing it through which helps give the rice a nice fluff up as well.

job done

me and the wife happy with it every single time.

[Unclefrank]

Hi jimmy i use the same recipe for the pilau rice but i use something similar to this http://www.amazon.co.uk/Microwise-Polypropylene-Cookware-Round-Dish/dp/B002UDZ5D2/ref=sr_1_18?s=kitchen&ie=UTF8&qid=1291758868&sr=1-18
when rice has cooked i just put it in the dish thing with lid on then shake and leave till i need, always comes out fluffy and tastey.