Reckon I will just keep going.  Madras and the occasional vinders will be my mainstay.  I cant see much point to changing them greatly to be honest.  Plan more experimentation with methi dishes.  Chicken shatkora is also a likely target.  A balti is imminent.  I think I will limit bir starters to chicken and lamb tikka; the rest are likely to be traditional vegetarian recipes, e.g., potato baskets filled with various chaats.  Lots of veg side dishes are on my to-do list as well.  Should keep me busy for a while!  Thanks again to the CR0 for great recipes, and the all-important inspiration. Coincidently, I have just realised that since starting making my own offerings 12 months have gone by with no colds or flu, touch wood.  Thought I had succumbed to one recently, but curryhells phall neutralised it.  All good!

Rob   

Happy New Year everyone!

Rob 

Hi guys.  I haven?t found much on methi gosht either.  There is a recipe in Pat Chapmans New Curry Bible, but I thought it didnt really fit his description of the dish; robust, very savoury and very spicy, though not chilli hot.  Perhaps it does, I dont know.  I have found only found 1 TA in Birmingham so far that has it on the menu. Theirs was really good and I loved the taste of the fresh methi, but it was still hardly how Chapman described it.  My attempt was just an experiment to make something very aromatic, with deep flavours, and lots of fresh methi.  So far its all fairly standard, but using karahi fry gosht (Alamgeer) as the mix powder.  I used 6 chopped garlic cloves and 2 chopped green chilies (robust).  Also added just under one tsp of madras kebab paste and a goodly amount of Jalpur GM.  Two handfuls of fresh methi.  It seems to turn to nothing when cooked, so next time I will use more. Sweetened with dark molasses.  I was amazed how good the taste was; really good.  Plan to keep going on this dish; perhaps post a recipe of my own one day, if perfected.  Chapmans recipe had quite a bit of coriander.  Thought I might try cracked whole seeds.   Heres a pic of a garlic chicken methi gosht I made.





I should have posted a recipe request on here first really; reckon one of the bods will have a good idea how it is supposed to be done.

Rob               

Quote from: denno50 on December 31, 2012, 04:09 AM
So to appear a bit daft , could you point me to the recipe(s) for the garlic chicken tikka masala , after looking at that pic i've just got to give this a try .
Nothing ive had comes close to looking as good as this .

Hi denno. The madras is essentially chewytikkas madras sauce recipe; with chicken tikka. I increased the heat a little by adding half a tsp of rajah chilli powder, and a quarter tsp of deggi mirch, in addition to the recipes? 1 tbsp of kashmiri mirch. Just a personal preference.  Last time I made this I doubled my additions, but it was a bit too hot.  I usually make my chicken tikka quite garlicy.  Other than this just added 2 cloves of very finely sliced garlic half way through cooking, and a pinch of demerara sugar; to offset any bitterness due to adding the garlic.  If you follow chewys video recipe you will make a very good madras sauce.  He has also done one for chicken madras, amongst other fine dishes.  There are also a fair few other madras recipes on here that I haven?t tried yet.

Chewys vids, including madras sauce:

https://curry-recipes.co.uk/curry/index.php/topic,5634.100.html

Rob 

Couple of pics from the weekend.

Rice



Settled on this one lately. Basically KD2.  A little saffron, cassia, fennel, clove and green cardamom.  Garnished with shar jeera.


Garlic chicken tikka madras






CTs madras sauce with blades tikka; and sliced garlic. As the chefs used to say in Rusholme.  Best on strip!


Garlic methi gosht (beef)







The best tasting curry I have made so far.  A work in progress, with ideas gained from here. There is a lot to be said about 6 cloves of garlic!  Might take the skin off the tomato next time.  There again, I might not.

The wife is back tomorrow and no doubt the pasta pan will be dusted off.

Thanks again CR0.

Rob 

I am fairly new to BIR cooking.  So far I have made CBMs and the three c2go bases; c2go (TA), bangladeshi, and indian.  All good.  The CBM and c2go TA bases suit both mild/spicy dishes better, I feel.  To be fair though if you go with any of the tried and tested bases on here you wont go far wrong.  I am spending what time I have over the next few months on two different balti bases, depending on how that goes, tazs or CAs is next on my list to try.

Rob 

Looking good now.  New banner appeared (today) for me with some nice curry pics.  The ads on top are also mostly curry related now. Good stuff.

Rob 

Quote from: curryhell on December 30, 2012, 01:18 PM
Is that pot of kebab paste big enough.  Is it normally labelled up as "madras" kebab paste?

Got the paste after reading one of CTs posts.  I think it was this paste anyway.  Dont think it is available in a smaller size.  Not sure.  Getting some good results. There is quite a lot though.  The jar with probably outlast my new pan.

Rob  ;D

I am back on Wednesday.  Soon enough.  Roll on the Summer hols!

Rob 

Hope everyone got some curry-related presents? I got socks. So popped over to sparkhill the other day to treat myself.  Really pleased with the sparkly 10 inch pan.  Also bought the thick-walled stock pan in the pic for heating gravy up. The pans cost 14.99 each.  Pretty reasonable I thought.






Vented lid of the stock pot fits the frying pan a treat.  Just need to find a little bung/grommet for the hole; a versatile arrangement.




Also got one of these chopper thingies to see if any good for slicing garlic.





Works well.  Very thin slices (saag bhaji time).  Found it best to hold the garlic clove by the tough woody end, done in no time.




First go with the new pan.  CAs vindaloo done as the sauce.  Popped a few pieces of pre-cooked chicken in.  Lovely!  Fresh coriander this time, but not chopped up properly. The vinegar works well.  Looking forward to doing it again.  On reflection, a bit of potato in there to finish off would have been very nice.



Rob