Had some spare time today so I thought I'd try out some new dishes.I cooked Punjabi massala,chicken tikka naga and naga massala.I'm really into naga chicken from my local takeaway at the moment,I've seen the jars of Mr.Naga on the kitchen shelves of quite a few places,although it's quite hard to source round here,I eventually brought some from Ebay.I know some people on here are not keen on it but I think it's lovely stuff.Anyway in order of cooking,punjabi massla,chicken tikka naga and naga massala....















All three were very nice indeed,definately restaurant/takeaway standard.The punjabi massala was lovely,not seen this dish here on any menus down south,it was like a tikka massla without the coconut or almond,very tasty with the tandoori flavours coming through.The chicken tikka naga was as good as any takeaway I get,actually better than some of the more blander ones I've had.

For me the best dish was the naga massala.I couldn't actually taste the Mr.Naga in it,it just had a really deep BIR flavour coming through. It suddenly dawned on me I've tasted a similar dish before.I realised it was just like the balti rezala my local place used to do(The usual chef's gone and the dish is not the same now).Their dish was described as a spicy hot curry with a special red sauce.Probobly nothing more than an spoonful of massala sauce which went into my dish.One of the best dishes I've cooked in a while.

Thanks guys,I was actually using up the last of some gravy I had left,didn't have much hence the dry chana massala.It all tasted very nice,definately takeaway standard,actually better than some of the below par food I seem to get from some places.The pathia was particlarly good.I know it's not everyone's cup of tea but the CTM was spot on,better than the overly sweet,bland stuff I've tasted of late.I did it slightly differently this time.As well as using my thick sweet massala paste I added a runny massala sauce.I've seen a couple of videos of BIR chefs doing it this way.

Had my curry pans out last night.I cooked chicken tikka,chicken madras,chicken tikka massala,chicken tikka pathia,bombay aloo,aloo chat,chana massala,mushroom bhaji and pilau rice.

massala and pathia cooking....





chicken tikka...



finished massala and pathia...




madras...



bombay aloo and mushroom bhaji...




aloo chat and chana massala...




pilau rice...



ready to feast!!

I couldn't resist,I went and got another takeaway last night.The bonus was the fact the Manager was present and very interested in my cooking skills..Next thing I'm in the kitchen peering over the chef's shoulder.The kitchen was bonkers,but he still made it look easy.The gravy was really thin,next time I'm going to get some.I mentioned about lessons and it got him thinking so watch this space.I got a madras and pathia.They were both very nice,although I wouldn't say they were any better than my own efforts so I guess I'm doing something right.

I've managed to get hold of a few samples of base gravy from different places over the years.The person taking the order normally gives me a funny look but when I explain that I'm a keen amateur BIR cook they're usually quite interested and only too willing to listen and give me a sample of gravy.

Without exception,every sample I've been given has been really thin and watery.In my early cooking days I made the mistake of leaving my gravy too thin,I thought how can I make a decent curry with thin watery gravy??  However if you cook it for long enough it does indeed thicken on its own in the pan.Don't stir too much,just scrape the sides down now and again.

I reckon he was actually describing how he makes his madras,adding oil and onions.If you cook the curry long enough they will kind of melt away into the sauce.

I've just had a new take-away opened up nearby,the food is excellent and the added bonus is that it's a completely open kitchen.I watched the chef cook my order last night.He had a runny gravy,I'm going to ask him for sample next time.He must have thought it was quite amusing when he was cooking,I had my nose pressed against the window the whole time.He left all of the curries bubbling away for ages,not stirring,just as I do,I'm convinced that you have to cook your curries for ages to get the right flavour.

Thanks guys,it certainly went down a treat,we scoffed the lot.It certainly did use the restaurant base.I also used the restaurant massala paste,if you like massala give it a try.The tikka was Abdul's original recipe.Still the best tikka recipe I've got,much better than most of the bland stuff I seem to buy these days.

Still trying to get back to the restaurant when I have the time,I have been back but the Manager isn't there at the moment,although his replacement was very impressed with the photos I showed him.

I'm more than happy with the curries I cook now.Unless someone can come up with something revolutionary or magical that curry chefs use(I very much doubt it) I'll stick with what I know,my curries are definetely as good,and in some cases better than some of the places I use.Everything you need is here on the forum(for free).I tend to leave my curries bubbling away for quite a while on the hob,far longer than I used to,that's how I've seen most BIR chefs do it.Don't stir the curries much,just let the residue build up on the side and scrape that back in.

Made a few dishes for tonight's dinner.Not my usual full blown feast,it still took a bit of time to prepare and cook.I made chicken tikka,chicken tikka pathia,sag aloo,aloo massala and some pilau rice.

Aloo massala...




Sag aloo...




Chicken tikka pathia...








Everything was spot on,taste wise and aroma it wouldn't have been out of place served in a restaurant,my guest certainly thought so as well.The house smelt like a BIR,espcially when I returned home after work,the curry cooking did overload my senses,I couldn't really smell much when I was cooking it.It was better than some of the less than average food I seem to get these days from certain places.

As promised here's my tried and trusted recipe for pilau rice.In fact you can use the same method for boiled rice just miss out the spices and colour.

Ive never been any good at cooking rice.I've tried just about every recipe on here,even the so called fool proof methods.I even brought a rice cooker but that was no good.Every time I cooked rice I was just left with a big soggy clump of rice.Honestly,this method has never failed me,and I've used it countless times.If you follow my recipe you should be left with perfect fluffy rice.I remember seeing the technique before,perhaps on here so apologies if anyone recgonizes it.

First,the rice.I don't bother washing it.I've used washed rice and unwashed and there's never any difference to the final product.I'm guessing there my be a technical reason why you should wash your rice,and I've seen many BIR wash their rice but unwashed rice works for me so I'll stay with it.

This should make enough rice for 3-4 people.

First get a large pan on a medium heat,and about two tablespoons of ghee or veg oil and heat.Then add your spices.For this amount I added 3 green cardomons(slightly cracked),3 Indian bay leaves,1 small bit  of casia,3 cloves,1 star anise.Also add a quarter teaspoon roughly each of mustard seeds,cumin seeds,fennel seeds,salt and onion seeds.Gently colour(do not burn)then add a tablespoon of ginger/garlic paste and stir.Then pour in your rice and coat in the oil/garlic/spice mixture.Pour in boiling water until the depth of the water is about a centimeter and a half above the rice.This is important,do not add a lot more or less as the rice won't cook properly.It doesn't matter how much rice you are cooking,the depth of water is always the same.

Bring the rice to the boil,stir it so nothing is stuck to the bottom,and boil with a lid on for about two minutes,the turn down the heat to it's lowest setting for another two minutes.Turn the heat off and leave the pan on the hot stove,with a lid on for about half an hour.Cover any holes in the saucepan lid with foil and don't be tempted to lift the lid within the half hour.This is the key to the rice absorbing the water.

After half an hour,gently fork the rice into a large baking tray.The rice may seem a bit stuck together.Don't worry,as soon as the rice is finished in the oven this will fix this.Add your colours(I use red,green and orange) and remove the large whole spices.Put the tray into a medium oven for another half an hour.After this,fork through and the rice should be perfect.I then let mine cool down,put into a fridge and then microwave when needed.

This is how my latest rice turned out....

I wouldn't be without my tandoor.To be honest there's no comparison when I cook chicken in it verses my own domestic oven.Naan breads are perfect,sure it takes a bit of practice but after a while it becomes easy.

The first tandoor is indeed gas fired but it does have a layer of charcoal at the bottom.This is how I've witnessed BIR's run theirs as well on my various lessons.

Quote from: Phil [Chaa006] on April 20, 2015, 04:29 PM

Quote from: london on April 20, 2015, 04:20 PM
Phil have you got a rice fetish mate

No, but you can hardly say that this doesn't represent rice perfection, can you ?!

Thanks,I was particularly pleased with the pilau rice.Apart from one takeaway I use,I'm afraid the standard of most pilau round my way is really average.I do like a bit of colour in my rice which most places don't seem to do anymore.OK I know it adds nothing flavour wise but it certainly looks better.

In fact I always struggled cooking perfect rice.Even with some so called 'fool proof' recipes I invariably ended up with a big clump of soggy rice.The rice was cooked on the hob and was indeed finished in the oven,if anyone is interested I'll post my recipe.