Josh I didn't use oil from the meal. I didn't have any Turmeric in it either. I've made two types now. Chilli and basic spice.

Hope this helps?

Quote from: joshallen2k on January 10, 2010, 07:34 PM
I've also tried this before, but didn't find it was a step forward. The spiced oil was definitely noticeable in the finished rice, almost too powerful.

Thanks Chinois.
It was actually your video that inspired me to take the plunge to be honest. (I wish more people would do this.  ) As you say it gives a bigger handle on what people REALLY do as opposed to seeing glossy pictures which are fun to look at but they don't tell you an iota about the cook, his/her experience or methods.

In explanation:
A) I'm not so sure what the heat is Chinoi's? this is something I will clear up shortly by measuring it at some point.
B) I probably didn't do this as good as I usually do to be honest? The Camera being there put me off a bit. Your right I kept the oil at a low ebb.

C) Yes the reason for longer cooking is that I'm tired of having better food the next day, I want it now  ;D

D) Longer Spice cooking: Do you know? I've not thought about that? I don't cook a 7 minute dinner really but I'll look at that next time. My Spice mix is not caustic though. I made it myself using purely my nose and I don't think in all honest without just slight modifications I'll change it? Yes I did use Methi. (This was ground very fine and placed in the mix powder.)

E) I had way too much Garlic in this which I think you can see. I wasn't happy about that at all and I agree, but it turned out all right. Again the heat may or may not have been lower? I'm not sure what heat I have running on that pan.

Absolutely Chinois. I stake no claim to fame and never think I'm always right. I want to perfect things. I'm a pretty good all round cook so do that wasn't a real problem for me, it was thinking about that infernal camera.

I may try another pan next time? My feeling is that what I'm missing/wanting is what I am NOT putting into my meal. Garlic will only cook to a point to provide a certain flavour, spices too for example. I've gone heavily into traditional dishes because I want to learn from the ground up and not just one or two dishes. Certainly so far its made a whole big different to the way I treat my Indian Cooking.

Thanks Chinois, keep well, I'll tag you if I haven't already on YouTube. Thanks for the gracious comments too.

Best regards. ;D

Quote from: chinois on January 11, 2010, 05:04 AM
Thanks for making this video Mikka, it's really good quality! 
Having the camera steady makes it really easy to see what's going on. It's definitely helpful  having a window into other users' kitchens! Pretty exciting this use of technology i think!
Your method looks very similar to what i've seen in restaurant kitchens and videos except for:

1. The heat is pretty low after the initial frying section. Their pan is usually simmering constantly with possibilities of catching fire. The oil didnt look like it was about to float to the top.

2. You take longer to add and cook each ingredient. The spices in particular were cooked longer than i've seen before the tomato puree and gravy were added. Having a non-stick pan makes them less likely to burn but does cooking them differently changes the flavour? I havent cooked with non-stick for ages so i havent cooked spices like that for a while. Maybe one to check with a side-by-side comparison?

3. The ginger/garlic is cooked for a long time but it doesnt look over-cooked. I suppose as long as it wasnt burned/bitter then it was cooked well. I find that paste a hard one to cook, ginger being the real offender. It's so hard to tell when it's perfectly done! I find it easier to cook chopped garlic first until lightly golden and then add less of the g/g paste. Sometimes i forget to add it and it's not really worse off. In fact of the 3 places i've seen cooking, none have added ginger in the final cooking of the dish.

4. Did you add lemon juice? I find it really boosts most curries, in particular a madras, vindaloo and pathia. Adding it a few mins from the end gives it time to blend in and balance the taste, whilst 'dumbing down' it's distinct flavour. Similarly with coriander it works well too.

5. Did you use methi in the spice mix? I'd use it for this dish, fried with the spices.

Remember my points above are to initiate debate and are just suggestions as to possible improvements. Your cooking looks really practised and you remained a lot calmer than i have in the past! That man deserves a beer  ;D

I used spice oil for my rice last night. What a difference that made.  ;D

I cook my rice in lots of water to abate the grease factor but it still found a way of getting into the pores. The result is the most moist rice I've ever cooked. There must be something chemical in this. Normal oil when frying up the dry kernels never had such an impact.

Looks very good Jimmy.  ;D
Good photo's too.

Nice one.

Perhaps someone else could better answer that but it does seem to be an Indian local word.
I notice on this site they say Wada means Dumplings which sort of fits?
http://www.ivcooking.com/p269_110.php

Quote from: mickdabass on January 10, 2010, 10:39 AM
Batata....isn't that Portuguese for Potato?

I'm looking for a change in what I do based upon numbers choosing a recipe from here.
Q. What recipe worked for you best?

I have the Tikka (Bottled) sauce. But I want to hear your comments on it?  ;D

Bestest outside TA tikka recipe please.  ;D

What wonderful posts AchMal.
Thank you very much indeed.  ;D

I don't see anything strange in this at all to be honest. That's the way I prefer to cook so I can monitor and taste stuff. I know it wouldn't work in a restaurant but hang on a minute why not? All we see is Chinese style flash frying on videos yet the traditional way is just about spot on with your post.

My meals over here are usually not that saucy which is a pity which again makes me look at your post with some interest frankly. I don't have any base left and I'm getting goat I hope soon so this will be my very first stop into cooking again.

Nice one.  ;D

Very welcome UB. I'm trying all sorts right now if I see something interesting? GOAT IS NEXT.  ;D

Quote from: Unclebuck on January 08, 2010, 05:34 PM
Never heard of those before but looks good mikka, thanks for taking the time to share. UB

No worries. I've become rather well known for my writing technique : ;D

Quote from: commis on January 08, 2010, 06:45 PM
Hi
Mikka I'm not laughing at you or the principle of pre cooking.It's the play on words, school boy humour.I'll let someone else explain.

Actually Commis its more about pre-cooking the meat in a vat full of spices, oil and water right after the braising. That's what annoys me about precooking it in water and onions. I mean what's the point of wasting all of that goodness huh?

Anyone can laugh if they want of course. I think it's a goer at least to precook the meat. It makes complete sense, it flavours the base, the meat is precooked, aww heck wadda I know....  ;D

Quote from: commis on January 08, 2010, 06:14 PM
Hi
What more can be said! SS your secret is finaly out and Mikka explained it in his own unique style.
By the way I think I just wet myself laughing.