Topic: Meal idea's anyone?

[Whandsy]

Guys
Whilst new to the site, I (just like the rest of you) love Bir / Ta curries and have been also trying to replicate them for going on nearly 20 years. Since joining and viewing the forum my curries have gone to a new level.  Having looked at awe inspiring photo's, video's and recipe's (gonna try blades chicken tikka tomorrow) I was wondering what people's ideal banquet's and meal idea's would be and whose recipe's they'd choose from.

Ive made IG bhaji's succesfully along with Dipuraja's mint sauce. The Base I'm using is mine but similar to Abdul's and as a Jalfrezi man I used the Jalfrezi paste as per his recipe (though somewhat cautiously) and was well impressed with my final curry with that addition. In fact I've also bought the balti paste to try that recipe as well. Still need to look at Pilau and Naan options yet
What's other peoples meal ideals (hot curries, mild, sweet etc) to suit having friends around???

Cheers

Wayne

[Peripatetic Phil]

I was wondering what people's ideal banquet's and meal idea's would be ... What's other peoples meal ideals (hot curries, mild, sweet etc) to suit having friends around???

I would focus on quality rather than variety : one or two of (say) Chicken Tikka, Aloo Chop and Onion Bhaji for starters, then a choice of two contrasting curries (say Chicken Madras and Lamb Dhansak), with Sag Aloo, Mushroom Bhaji and a pulao rice (probably plain pulao, but could be egg pulao).  And a Keem Naan if you feel up to it.  The more dishes you try to prepare, the more stress you will put on yourself, and the less you will enjoy the experience : keep it simple, and everyone will benefit, especially yourself.

** Phil.

[Whandsy]

I know what you mean, I've never heard of aloo chop though let alone tried making it, I think I need to look for a recipe for that one and give it a go!

[PaulP]

I think it helps if you know what your guests like in advance. For example if you know one of your guests will only eat a korma you know you need to cook a korma or something similar.

I would do something like chicken tikka starter with salad, tarka dhal side dish, 2 or 3 main curries and some supermarket chapatis and home made pilau rice. One day I might learn to cook my own breads and onion bhajis!

Cheers,

Paul

[Whandsy]

I have to say Paul the onion Bhaji's by IG were pretty much spot on to what I'm used to. The first one or two one's that came out were a bit of a learning curve for adjusting ingredients to get the right texture, but the remaining batch were spot on, on the other hand I'm a bit cautious on the Pilau rice. It all looks a bit of a process for something that appears so simple. What with washing drying boiling baking etc. There must be a simpler way. I'm sure Indian takeaways can't go to that much effort. Who's got the simplest yet most effective one?

cheers

[Peripatetic Phil]

Who's got the simplest yet most effective one?

Try this :

Gently bhoon some finely chopped onion and a little g/g paste in ghee.  When the onion is very soft, add some whole spices (faux cinnamon, star anise, a clove or two, a few whole green cardamom,  one Indian bay leaf torn (not cut) into fragments, a little kala jeera, a little fennel, whatever), allow them to bhoon gently for about a minute, then add one cupful of dry, unwashed basmati rice.  Turn gently until all of the rice grains are nicely coated in the ghee/onion/spice mix, and keep turning gently until you notice a significant change in the opacity of the rice grains.  Decant the entire contents of the wok into a Pyrex casserole, and cover with boiling water to an additional depth of approximately 1/3", 8cm.  Add sea salt to taste.  Place the lid on the casserole and the whole into the microwave oven for 12 minutes at full power.  After 12 minutes, remove from microwave oven and lift over gently, then check whether the rice is too dry; if so (and only if so), ad a little more boiling water and cook in the microwave oven for a further five minutes.  Once the rice is of the correct softness, lift it over gently, then put four drops of food colouring at well spaced intervals : 2 x green, 1 x red, 1 x yellow.  Place casserole with lid into a warm oven (80C) for 20 minutes to set the colour.  Remove from the oven, lift over gently to distribute the coloured grains, congratulate yourself on a job well done, and serve to the astonishment and delight of your guests.  Remove the large pieces of faux cinnamon, etc., if you like, before serving to guests.

** Phil.

[Whandsy]

Thanks Phil

I will try that one, as I do have all the ingredients. In fact I'm on day off tomorrow so will try it along with Blade's tikka to go with the Jalfrezi!!