Quote from: jb on January 14, 2013, 08:48 PM

Quote from: walleye on January 14, 2013, 08:38 PM
I am very interested in making a batch but it includes  my pet hate coconut the taste, texture :+o(   would it make a big difference to exclude  ?

You won't taste coconut although it is there...Everything is there for a reason do not exclude anything or it wont work..unless you have a coconut allergy then I'm sure you will be fine..Cheers pal

BB1

Thanks guys all sounds good will get back asap

BB1

Quote from: Salvador Dhali on January 14, 2013, 06:54 PM

Quote from: jb on January 14, 2013, 12:36 PM
That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.

Thanks JB. My blender gave up the ghost a few weeks ago (mind you, it was 15 years old), so I'll wing it with the Bamix and see how it copes.

You have to use your discretion when adding the base sauce to any dish but that will come with experience so don't worry..for example if you add 100ml and you think that's enough for a potion size then so be it....If you think it needs more just add more..The same goes with chasni..The recipe says add 2 chef spoons of chasni paste..After that just add as much base as you want to bring it up to a portiion size..hope that helps..cheers Pal

Does anyone know if there is somewhere to view all my recipes instead of them all over the place..Think i've lost half of them don't know where they are.It would be great if i could have my own page similar to facebook..FOR EXAMPLE ..MY RECIPES'.. At the moment i'm all over the place...HELP PLEASE

6 CHICKEN THIGHS OR DRUM STICKS
2 LGE ONIONS
2 TBL SPOON CUMIN SEEDS
2 TBL SPOON TURMERIC
1 TSP CHILLI PDR
1 TBL SPOON GARAM MASSALA
1 TBL SPOON CORIANDER PDR
HANDFUL OF FRESH CORIANDER
1 TBL SPOON METHI PDR
2 TBL GARLIC GINGER PASTE
FEW SQUIRTS OF LEMON
1 TSP SALT
1 TBL SPOON TOMATO PUREE
1/2 LITR OF OIL OR MORE IF DESIRED
6  CHICKEN BREAST DICED

METHOD

STEP 1.. FINELY CHOP ONIONS AND FRY IN SOME OF THE OIL TO START WITH
ALONG WITH CUMIN SEEDS UNTILL BROWN

STEP 2..ADD THE REMAINING SPICES AND COOK FOR ABOUT 20 MINUTES..AT THIS
POINT ADD MORE OIL IF DESIRED

STEP 3.. ADD CHICKEN AND COAT IN SPICES..ADD MORE OIL AGAIN....DON'T WORRY ABOUT THE AMOUNT OF OIL YOU USE
THE IDEA IS TO COOK THE CHICKEN IN THE OIL IT WONT BE USED IN THE FINAL DISH..YOU CAN USE THE SEASONED OIL IF YOU WISH BUT THEN YOU HAVE TO BE CAREFUL NOT TO OVER OIL YOUR DISH...NO WATER...SCRAPING AND..BRINGING THE SEDIMENT BACK INTO THE SAUCE


STEP 5..COOK FOR ABOUT 1 HOUR.. UNTILL COOKED .DO NOT LEAVE THE POT FOR ANY LENGTH OF TIME
STIR EVERY FEW MINS...KEEP ON LOW HEAT

CAN BE STORED CHILLED IN A FRIDGE FOR ABOUT 5 DAYS

USE 3 OR 4 THIGHS TO ANY DISH ALONG WITH THE GLASGOW BASE SAUCE

Quote from: bigboaby1 on January 14, 2013, 02:23 PM

Quote from: jb on January 14, 2013, 12:36 PM

Quote from: Salvador Dhali on January 14, 2013, 12:21 PM
Nice work, JB - those dishes look superb, and your feedback is much appreciated. I'm looking forward to trying this method out too (using the full 7kg of onions for the base).

On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?

I ask becaue I use a Bamix stick blender, which is a good quality bit of kit but may not be up to the job of blitzing whole spices. But then they're going to be pretty soft after an hour or two of cooking.

Sod it. Only one way to find out!

That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.

excellent results JB can you tell me if you used my Glasgow pre cooked chicken in the recipe's or your own...I have to say this to everyone who uses my base sauce is to use my Glasgow pre cooked chicken because of the extra spices and coating.. sediment.. sauce from the marinade spiced oil..etc loads of things going on.....I would never use one without the other to give the base sauce it's true flavour....the marinade is used in all of our chicken dishes..I can't stress enough again the wonderful flavours and aroma that comes from this cooked marinade..IT'S LIKE HAVING TEA WITHOUT SUGAR....Once again well done JB

when using the watered down version of base sauces used on this site you have to reduce it for it to thicken with my base sauce this doesn't happen..as soon as it hits the pan it immediately loosens and keeps it consistency the whole of the cooking time..no need for sieve lol.....                               

Quote from: jb on January 14, 2013, 12:36 PM

Quote from: Salvador Dhali on January 14, 2013, 12:21 PM
Nice work, JB - those dishes look superb, and your feedback is much appreciated. I'm looking forward to trying this method out too (using the full 7kg of onions for the base).

On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?

I ask becaue I use a Bamix stick blender, which is a good quality bit of kit but may not be up to the job of blitzing whole spices. But then they're going to be pretty soft after an hour or two of cooking.

Sod it. Only one way to find out!

That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.

excellent results JB can you tell me if you used my Glasgow pre cooked chicken in the recipe's or your own...I have to say this to everyone who uses my base sauce is to use my Glasgow pre cooked chicken because of the extra spices and coating.. sediment.. sauce from the marinade spiced oil..etc loads of things going on.....I would never use one without the other to give the base sauce it's true flavour....the marinade is used in all of our chicken dishes..I can't stress enough again the wonderful flavours and aroma that comes from this cooked marinade..IT'S LIKE HAVING TEA WITHOUT SUGAR....Once again well done JB

Quote from: George on January 14, 2013, 02:00 PM

Quote from: Martinwhynot on January 14, 2013, 12:46 PM
struggling to work out what spicing I'd be putting into a dish scaled down by a factor of 10 but I do appreciate the restrictions you are under, George!

Thank you for your information in what you used and, given you got quite good results, it might be useful for my hoped-for trial. The only restriction I'm under is the OP not having responded to my question. It's very disappointing.

I don't agree that it's splitting hairs when talking about the differerence between a (roughly) level spoon measure and one that's (roughly) heaped. It could be twice the amount of spice. I say that's significant and far more important than whether rice is called fried or pilau.

IF YOU WORRIED ABOUT THE CHILLI. SIMPLE.. DON'T USE IT..If your experienced enough you'll know when and where to use it..hope that helps

Quote from: BIR-TY on January 13, 2013, 10:17 PM
but its still pilau rice

yes yes yes guys it's still pilau rice but in Glasgow we call it fried rice.. please please do not come back on and say "but its still pilau rice or i'll shoot my computer

On the subject of Turmeric once again...Fried rice..oops sorry Pilau rice should be aromatic Turmeric is not an aromatic spice... ..I used turmeric for years to colour my rice but after working in an Indian takeaway i was told no....yelLow food colouring only.. and this is from a chef who has had 25 years of experience of working in Scotlands restaurants and takeaway's.. Who am i to argue with him and by the way he's right

Quote from: Phil [Chaa006] on January 13, 2013, 11:51 PM

Quote from: BIR-TY on January 13, 2013, 11:26 PM
and a real man will say what it is despite the over stated, over opinionated nature of a pissed up local

Glasgow Infirmary A&E is full of "real men", BIR-TY : 389 attendances per 1000 head of population in 2008/9.  Personally I'd far prefer to accept that in Glasgow it's called "fried rice" than insist that it should be called "pulao rice" and then become just another statistic.  There's also the rather interesting psychological effect of being surrounded by people all of whom call something the same thing (but not the same thing that you or I would call it) : I remember queueing for fish-and-chips in Stornoway, and hearing everyone in front of me asking for a "fish supper".  "Fish supper ?!", I thought to myself : "No way am I going to call it that -- it's bl@@dy 'fish and chips', as every southerner knows".  So, I got to the front of the queue and opened my mouth, fully planning to say "Fish and chips, please".  And what words came out ?  "Fish supper, please".  Just couldn't stop myself !

** Phil.

Don't think i'll post anymore recipes guys this is getting to be hard work..what next death threats..over a curry...  I'm not taking any chances. ....going back to Facebook less hastle