Made this tonight for the Mrs & daughter & worked out really good for a surprisingly lightly spiced dish.
(not done any curries for a while been too busy working)

thanks CA

Hi

I hope you all have a great day, I bet the aroma will be amazing around bbq number 4 .
I wish I could have come but work has been manic for the last few months, so no chance for a day off.

Enjoy All

Will

Hi all,

Thought this might be of interest to some of you,  I bought a Kenwood  chef for the Mrs from Amazon & was just browsing and came across this rice:-

http://www.amazon.co.uk/Badshah-Basmati-Rice-10-kg/dp/B00432JB9M/ref=pd_sim_grocery_1

I thought it was a good price so ordered it, then I found the Ashoka Pickle range.  I thought these might be of interest to some members, not least Panpot.  Free delivery on most of them too.

http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Ashoka+pickles&x=15&y=20

hope the links work

cheers

Will

How can you have a group test of the best recipe's on cr0 whilst dropping lorrydoos (probably the most popular on here) and then use an as yet unposted & untried (by cr0 members) recipe (chriswgs)? :??...?

I agree with Phils post of maybe one recipe per week, I think it would get a very good response

Quote from: Phil (Chaa006) on April 15, 2011, 10:42 AM

Quote from: chriswg on April 15, 2011, 10:26 AM
The reason why yours are longer is (I assume) in part down to the lack of availability of pastes in Oz. For example, to make your Tikka to spec from scratch (which I grudgingly did) you need:

About 1kg skinless, boneless chicken breasts (diced into about 1? inch cubes)
150g Greek (or plain) yoghurt
2 tbsp vegetable oil
2 tbsp fresh lemon juice
3 cloves garlic (chopped)
2 tbsp fresh coriander leaves (chopped)
1 tbsp tomato paste (double concentrated)
1 tsp mint jelly (NOT mint sauce in vinegar)
1 tsp mild curry powder (any decent one will do)
1 tsp cumin powder
1 tsp garam masala (any decent one will do)
1/2 tsp salt
2 chopped red chillies (optional)
Approximately 120ml milk
40g (about 8 teaspoons) coriander powder
30g (about 6 teaspoons) cumin powder
40g (about 8 teaspoons) garlic powder (not garlic salt!)
40g (about 8 teaspoons) ground paprika
20g (about 5 teaspoons) ginger powder
20g (about 5 teaspoons) mango powder
20g (about 5 teaspoons) dried mint leaves (finely ground)
10g (about 2 teaspoons) chilli powder (optional)
10g (about 2 teaspoons) powdered red food colouring (optional)
5g   (about 1 teaspoon) powdered yellow food colouring (optional)

Compared to dips that uses paste:

- 1kg chicken pieces (on the bone)
- 1 tbsp garlic/ginger paste
- 1.5 tbsp mix powder
- 1 tbsp dried fenugreek leaves
- 1 tbsp kashmiri masala paste (Patak)
- 2 tbsp tandoori paste (Pasco)
- 2.5 tbsp tikka paste (Patak)
- 4 tbsp natural yoghurt
- 1 tbsp red powdered food colouring
- 2 tsp lemon dressing
- 1 tbsp fresh coriander leaves

But just based on the above, I would find Cory Ander's both simpler and cheaper to make than Dipuraja's, because I would already have all the necessary spices in my cupboard.  As soon as someone specifies a paste, I have to make a special trip to Ashford to source it, which adds considerably to time, expense and complexity.  There is also the (apparently unconsidered) risk that a manufacturer of a paste may change the recipe over time : I tablespoon Degghi Mirch is going to be much the same year in, year out; 1 tablespoon Abdullah's Hyderabadi Tikka Paste may well change quite significantly over time.

** Phil.

I agree totally with this.  I live in Yorkshire and cannot source pataks kashmiri paste without travelling over 20 miles to Sheffield, but I can make most of CA's dishes to spec which I frequently do by going to the local Asian supermarkets.  I have seen all the pastes in Oz in Woolworths.  I was going to go & live there until house price/ financial meltdown of the UK ? put a temporary end to it.  Hopefully the pound will recover in the next 2 years before my visa runs out .  Also I would like to see more emphasis on Taste & Authenticity than cost.

cheers

Will

Quote from: Ramirez on March 18, 2011, 08:08 PM
I would just put the contents of the freezer bag directly into a saucepan and let it melt.

me too

George,

I cannot remember the exact wording or spelling for that matter...

but did you or did you not pledge to delete and only delete obvious spam?

please reply yep or nope : or yup lol

The pictures look great Moonster,  looks like some hard work went ito them to me.
What I do notice is they all look pretty dry (apart from UC which looks erm different  ;D, but all the same it may taste great ) as here in Doncaster all the bombay aloo 's I have had do have quite a bit of curry sauce on them, but again it may just show how big the regional differences are in BIR cookery.

Well done, I would like to participate in one of the group tests soon, time permitting :

cheers

Will

ok axe, got it  ;D, that might work.  If my memory serves me right the KD1 base does something similar where you can freeze it before adding tomatoes etc at the 2nd stage.

Axe, I am not sure if a smaller amount of base would work but it is a good idea, just that to make 5 separate small bases would be very time consuming I think?

Then you say about a standard base, which is a good idea but it still gives the same problem we already have, ie a specific base to a specific recipe will give a true reflection of the dish being tested, a standard one will not.

I think the group tests as Phil says are fundamentally flawed when it comes to side dishes, as is being shown in the Bombay Aloo thread (but I enjoy reading your findings so please carry on!).  I for one would have liked to join in with these but the time involved to do the side by side comparisons is something I cannot find.  On the other hand Phil's idea of a specific base & specific recipe of the month which I could do when it suited me along with the standard questionnaire is a great idea, and one I would more than likely join in most months, time permitting of course :

cheers

Will