Cheers Michael.
Thats me sorted 

Quote from: michael.t on March 05, 2012, 07:44 PM
Just to let people know found some Jalpur GM in Tooting cost 2.50  175g for any London followers near by

Hi Michael,
Which shop in Tooting did you find the Jalpur?

Thanks, Frank. 

I posted this a while back 

https://curry-recipes.co.uk/curry/index.php?topic=7815.0


Frank.

Quote from: martinvic on March 04, 2012, 01:56 PM
Sorry for sounding stupid, but right over my head that one, what's a GnG Daiquiri?

Its a classic iced cocktail of the same colour as oxidised g/g   

Quote from: martinvic on March 04, 2012, 01:36 PM
And of course you can always freeze it in ice cube trays, to make your own GnG blocks.

Shouldn't that read GnG Daiquiri?  ;D

My first attempt at KD1 all those years ago was like that. With just onion garlic and ginger boiling away.
I thought it was a natural thing because fresh ginger is called green ginger.
When you add the rest of the ingredients, the colour balanced out, so i didnt give it another thought.

Frank. 

I wasn't actually referring to you Mick when i made that statement. Or your website or videos.(although you may have made the rcr promo vids, i dont know)
I was however referring to the rcr promotional videos and google searches where they always come top.
I just wanted to give cr0 a bit of a leg-up.

As long as youre cool with it, i'll leave the vid as is.

Cheers, Frank. 


P.S. I haven't a clue whose photo is whose or which are yours.

Ok, its time to post my first proper recipe. 
I made this again last night using 2 small tins of campbells and 4 water.
I never stray far from campbells or heinz for this recipe. Its either Or. Whichever is on offer usually.

I have been making this recipe for 25 years. i learnt it from an
ex-girlfriends family who would make this once a week.
They were anglo-indian originally from calcutta.
It has a unique nutty flavour and I havent met anyone yet who didn't
like it.
I only wish i had the chicken curry recipe that
was always served with it.

TOMATO RICE

serves 4 to 6

What you need:

1 large saucepan and 1 large oven pot with lid


Ingredients:

2 mugs of rice (preferably basmati)   
2 tins tomato soup (heinz 400g tins)
2 tins of water swished in the tins 
2 big pinches of salt (thumb and 2 fingers)   
4-6 tbsp cheap margerine                   
frozen peas 1- 2 mugs

Preheat the oven to gas mark 6, 200 deg.

Method:

In the oven pot
wash and rinse the rice, then dry it on a very LOW heat,
stirring now n then until completely dry.

In the large saucepan, add soup, water, salt and peas.
*you can add the peas later if you want because  they will shrivel

Bring that slowly to the boil, then simmer until its time to add to the
rice. Stir occasionally.
*The liquid should have reduced an inch or so by the time you need to
add to the rice.





Meanwhile, fry the rice in marg on a med to high heat
(cheaper the better) stork,flora, blueband etc, something like that.
NOT butter or ghee or oil, it doesn't taste right.

Start with 4 tbsp and add more as you go. (if needed)
You have to fry until brown.
It can stick so you need some elbow grease,
or.. top tip, take off the heat for a min or so then back on.
That should stop it sticking.

                                                                                               

The rice in the photo isn't quite finished. Needs another 5 - 10 mins.

The rice will break up when youre stirring to brown it, but thats ok,
its part of the process.
You can buy broken basmati to get the same effect.



When the rice is nicely browned,
(takes about 15 -20 mins constantly stirring
to roughly get an even colour),pour the soup into the rice and stir.
Do it in the sink because it will splash.

*note, its impossible to get it perfectly even in colour.


Mix well and put the lid on the rice and into the oven,
middle shelf for 20-25 mins.
Check it after this time to see if its soft and stir gently scraping the
caramelised gooey bits on the side back into the rest of the rice.                                     

                                             

1st Oven check.


This is where i usually add a
splash more water (if needed) and
also you can add the peas at this stage.
Lower the heat to gas mark 3(160deg) and cook for another 20 mins or
until the rice is soft.
add a splash more water if needed and continue to cook until soft.

                               

Finished rice



serve with chicken curry and onion salad


**Notes
*If the rice is too soft and sticky after cooking in the oven,
add less water to the soup. Maybe 1.5 tins and top it up bit by bit
after the first oven check.

*When frying the rice, if you feel it needs more marg, then do add
some more. 
*When the rice has loosened and is starting to brown you should see
a little oil sizzling in the bottom when you drag your spoon across.
If not, add more Margarine.

* You can use any tomato soup. Campbells condensed works well also.

* I have tried other flavour soups i.e. mushroom. It didnt taste right.

* The peas can dry up like bullets the next day if you put them in at the beginning,
so beware. I dont mind that myself, but i saw a few plates in that
family, where the peas had been left on the empty plate.

* I experimented with different oils/fats in the first year or so and
i didnt like the flavour they gave.
Perhaps now my tastebuds have
changed and i might find i like it with ghee, butter or oil.
But i'm happy with cheap marg so i have no reason to change it.
You might think differently.


I hope you like it.

Cheers, Frank. 



P.S. Apologies for the poor camera phone pics.

My apologies Mick.
I tried and had hoped to avoid using any copyrighted photos.
Or anything associated with profit making outside of cr0.

Going through 100's of photos coupled with using windows movie maker isn't much fun after many hours. In particular editing!
There is one pic with a blue background that looks photoshopped. I tried to replace that a few times but everytime i did, the music was all over the place. So it was left in.

There was a point when i reached UB's post on naans where he'd used your photos.
The upside down naan trick would've been a nice one to include but i thought better of using your pics.
It was a long old process and perhaps tiredness got the better of me.
Obviously something slipped through.

Just give me the nod and i'll delete the video. 

Frank.

Hi Rich,
I searched hindi all time top songs and chose a couple i liked and that would fit with the amount of photos.

this is one of them. i cant remember the other sorry. Its on another pc.

Kabutar Ja Ja Ja - Maine Pyar Kiya [HD]


This is a favourite of mine.
Lag Ja Gale se - Lata Mangeshkar

Frank.