Quote from: stephenperry on April 09, 2012, 05:34 PM
I can't seem to get the pilau rice tri-coloured the way it shows on the video, it comes out a very,very pale colour for me - unfortunately the video doesn't make it clear if the rice should be cooled to 5 degrees C before colouring, or to colour while it is still warm straight out of the pressure cooker before adding the ice packs to cool it.

Any tips on the rice colouring?  I'm using the small bottles of liquid food colouring from Asda if that's the problem.

P.S. Has anyone else had a devil of a job trying to locate Kashmiri Masala paste in the supermarkets, I ended up ordering online from Rajah as Pataks don't have an online webshop.

Cracking recipe for the pilau though, the taste is just right, just need to get the look now!

Hi stephenperry, on my last batch i wanted to be in full control of the tri colours, the problem is that if you start to mix the rice around too soon after the colourings gone in, you risk the colours bleeding into each other and leaving lots of grains covered with lots of different colour.
This latch batch i separated 3 small pots and coloured them green red and yellow and coated all of the grains, later when dried and cooled, I then reintroduced the grains to the remaining white rice. That way your in control of how much colored rice you put in

Hope that helps

Ps i get my kashmiri masala from an asian shop so no issues sourcing it!

Interesting reading mr.mojo! Maybe they'll need to start reclaiming oil now hehe, whoops wait that should be on another thread

;D ;D ;D

My NIS was 100% BIR no doubt, absolutely superb, the sweet creaminess lying behind the spiciness, a lot for me is owed to the thinning of the base prior to using as per C2G tip. My friend said he would pay for the curry no doubt and would be made up to receive it as a takeaway. I cooked this dish this morning and went out for the day so came in to a curry without having that spice overload that puts you off slightly. 1 st class for me



Regards

W

I think its a case of some do some don't use bhaji oil, i'm 100% sure these takeaway owners are as frugal as can be. For example, FACT some employees are paid cash in hand so theyre not on the books. More profit  :
It makes sense in my mind that instead of throwing away, they have one more use for it.
However, that said when i last had a takeaway experience Q and A session the one i went to didn't use it.

Lets not forget though that julian does say his ebook comes from his experience of the last 20 yrs working in curry kitchens!

Off the back of that though i'm using chalice oil

W

Quote from: ramsdedm02 on April 06, 2012, 08:43 PM
I don't have a pop up blocker on my pc and I've made sure my firewall accepts the external links.

Still unable to view.

If all else fails, new computer! hehe ;D Can't stop the curry machine rolling

Well, we're having friends around for a couple of curries tonight so have been busy doing the prep, I have to comment again on the quality of this curry. In order for me to consume copious amounts of lager i've pre made the NIS with a view to re- heating it later on. I've just tasted it and have to say its one of the best curries i have made so far. I think what sits well with me is the amount of oil used. Now I, and like everyone else am relatively health conscious but the oil in this curry does give it the flavour and texture I'm looking for and similar to the takeaways near me.
Spicy curry sauce, lots of softened onions and peppers, chicken tikka, mmmm, last meal on death row for me 

Thanks CH, this one would need to go in the free ebook 

W

Quote from: prawnsalad on April 07, 2012, 02:14 AM
Having watched several of the Public YouTube videos including the base gravy tutorial I think they're all excellent however I felt a bit down when he mentioned how important spiced oil in the base is seeing as he makes his as a by-product of Onion Bhajis.

I once tried a method from here which was basically the same as making base with more oil and reducing it right down with a few other spices then draining the oil, sadly it took ages and made little difference.

So could anyone who has bought the book briefly say if he mentions an easier method? Obviously I it needs to have the same effect as Bhaji oil.

If there's a working alternative I will buy it straight away otherwise probably not.

Thanks..

Sorry prawnsalad, still bhaji oil as per youtube video

W

I'm glad this video has been added as I got to the last part of my Gravy recipe and was eagerly anticipating the correct texture part as promised and then it ended , Having watched it my gravy is probhably still a bit too thick.

Thanks for correcting Julian

W

I have just made the pilau rice this morning and the pressure cooker method does work well, lovely separate grains

Off to buy some freezable microwave cartons this morning as indian base and rice coming out my ears!

W

Quote from: ramsdedm02 on April 04, 2012, 06:25 PM
Do anyone have a decent chicken rogon josh recipe?

Don't know how good it is but theres one in your newly purchased ebook, the video looks good as well if youve managed to get it to work

W