Quote from: Garp on March 11, 2016, 04:33 PM
How about a voice-over

Errrrrm I will think about it mate........hehehehe

Quote from: loveitspicy on March 11, 2016, 10:53 PM
Just a bit of useless info - Carnation Evap milk was used at all the t/a's i worked in 20+ years ago

best, Rich

Not useless at all Rich, it's good to know things like that,
thanks
Rob

Hi Garp. Yes the evap milk started when I had no cream so I tried that and it worked well I think. The masala sauce is this. All patak's pastes I'm afraid. I use this for my tikka marinade

1tbs kashmiri masala paste
1tbs tandoori paste
1tbs tikka paste
8 tbs natural yogurt
1tbs g/g paste
1tbs mustard oil
1tbs methi leaves
1 1/2 tsp Coleman's garden mint
1/2 tsp garam masala
1/2 tsp tandoori masala
Juice of 1 lime plus a bit of zest   

Thanks

Rob

Hi,
This is my first video upload actually cooking a curry. I have two more to do yet but I'm a bit slow with it all.
Here is my take on chicken korma/passanda. I have never eaten one before so don't know how authentic it is. It's maybe not as sweet as a lot of korma recipes.

https://youtu.be/vOHfsCb3QNU


Ingredients
1 TBS vegetable/seasoned oil
2 cloves
A piece of cassia bark/cinnamon stick
1 tsp ginger/garlic paste(50/50)
2TBS coconut milk powder
1 TBS ground almond
1 tsp mango powder
0.5 htsp mix powder
Touch of cinnamon powder and ground cloves
Splash of water
2 ladles (300ml) base gravy
1 portion of precooked chicken
2 TBS jaggery (I use shakkar)
Salt to taste
Small handful of golden sultanas and roasted almond slices (optional)
1 level tsp masala sauce
Splash of evaporated milk
Pinch tandoori masala (TRS)

Method
Heat the oil in the pan and add cloves and cassia bark. Allow the spices to sizzle until they are aromatic.
Add ginger and garlic paste, wait for the sizzle to reduce then add the ground spices. Add a splash of water.
Mix well and allow it to reduce then add the base gravy. Increase the heat and reduce the sauce.
Add the precooked chicken, jaggery and salt. Add sultanas and almonds and mix well.
Reduce the sauce more then add evaporated milk on a reduced heat. Cook until the sauce thickens then add
a pinch of tandoori masala. Mix in and serve. Garnish with evaporated milk, almonds and tandoori masala.

Hope this is of use to someone

All the best

Rob
 

Thanks a lot Phil, I will look into vimeo as well.

regards

Rob

Hi,
I have just finished editing a curry video that I want to post  for a recipe. I made the vid in windows movie maker and I am not sure which format I need to save it in to upload to youtube. Can anybody advise please. I use music tech all the time but have no idea about anything visual other than stills.

Thanks

Rob 

Welcome to the forum rocktastic. There is so much information on here and plenty of advice and recipes. What kind of dish are you hoping to make?

hehehehehehe, it's should have a nice strong flavour

Rob

If it's of any interest to you here is the first marinade.




Regards

Rob

Hi Naga, I think the liquid one should do the job as well, when I add it at the first marinade stage it's quite dry because I use very little lime juice, so you might want to reduce that a bit as you are using liquid food colouring. Thanks for trying, love to hear your feedback and see some pics too.

All the best

Rob