It was a marathon cook off for sure.I did it in stages over three days so I actually had time to enjoy the food on the night.The look on my guest's faces when it arrived was a
picture.One of my neighbours was passing by when I was doing the gravy,he poked his head through my kitchen window enquiring if I was running an Indian Restaurant from home! It was actually only for four people but I guess I wated to show off my cooking skills,there was plenty left over for the next day.
Many thanks to Curyhell for supplying his North Indian dish recipe,simply wonderful.Also to CBM,I based my jalfrezi on one of his many excellent videos,that naga paste is mind blowing stuff.Blade's tikka is still hard to beat shame he's not around any more.I also added a little bit of cassia bark to my sag aloo(as per Solarspice's suggestion on one of his recipes),it was virtually identical to one made by one of my local takeaways.I followed Ifind4u's method of pre-cooking the
potatoes.It uses a considerable amount of oil but the texture in the end was spot on,not only that but the leftover oil smelt like pure BIR.I'm not sure if it was the panch poran that did it but it smelt fantastic.If I had had more leftover oil I would have cooked my curries with some for sure.
The biggest success was naan breads.Apart from the ones I made using some restaurant naan bread dough I would be happy to have had them in a restaurant.The balti garlic chili ones were an inspiration from a local take-away.The peshwari naans were spot on,I used Abdul's filling of condensed milk,coconut and almond powder.I waited until my oven was really hot until I put them in,I think that's where I was going wrong before.The most difficult thing was getting the peshwari naan filling to stay within the naan when rolling it out,again one of CBM's videos came to the rescue.
Topic: Saturday night's feast ( 13,827 )
