Quote from: Cory Ander on February 22, 2010, 12:28 AM

Quote from: PaulP on February 21, 2010, 09:19 PM
I was getting very interested in this base until you mentioned not using more than 125 ml in a curry. I use 500 ml of base to make 2 moderate sized dishes normally.

Surely there won't be much curry sauce if you only use 125 ml?

Cheers,

PaulP.

That's cos they are BALTIS PaulP...not as much sauce as standard BIR fare....

True CA, and yet you would expect more sauce so you can mop up with a naan with it being a Balt!  Actually, the level of sauce is ample IMHO

Ray

Ha, don't blame ya mate.

Just out of interest Steve, where are you from and are you up for this "come dine with me" idea?

Ray

Hi Steve,

yeah that's what I suspected (not cost effective)  Lime pickle is what Im specifically looking for though.  If you have a recipe for that, I'd love to try it out

Thanks,

Ray

Quote from: Stephen Lindsay on February 21, 2010, 10:36 PM
Hey Razor

How about chilli ice cream?

Haha, Hey Stephen, why not?  As the chilli burns your tounge off, just have another spoonful of ice-cream, but then the burn would happen again so another spoonful would be required, but then the burn would happen again so another spoonful would be required, but then the burn................mmmmm  maybe not a great idea afterall

Ray

Got to admit CA,  I've never had anything else but chicken breast in any BIR that I've been to.  If it was anything else but breast, surely you would notice simply by the shape and size of the piece?

Ray

Hi PaulP,

Ok, i've just checked the book and it says "add 1 ladle of base sauce, our ladle in the restaurant is about 125ml"

I totally get where your coming from with regards to very little sauce, but this is not the case!  Every recipe in the book only requires a further 2-3 minutes cooking after the base goes in, so not really much time to reduce the volume.

A lot of bases seem to require a larger volume (300-500ml) of base, and this is put in at about 100ml at a time.  With most of these bases, a lot of oil is released during the reduction.  The kushi base is different as there is only 75ml of oil in the base anyway!

If a nice amount of oil is what your after with your main dish (it is for me) just add it at the begining of your dish, in fact, this is what I recommend as the spice mix will require it because in  some cases, the dish can require as much as  4 tsp of powdered spice!

If you feel that there is not as much sauce as you would like, just add as much as you want, and cook until you get the consistancy that is good for you.

Ray

Hi Guy's,

Anyone got a good recipe for lime pickle chutney, or is to much hassle and easier to buy?

Ray

Ramirez,

I use this brand all the time.  As matt3333 rightly points out, do not spill any and if you do, wipe with a dry cloth, that's if you don't want you kitchen to look like an scene from "Texas chainsaw massacre"

CA,

At the risk of sounding like a proper lazy git, have you ever tried the "Rajah" tandoori masala, and if so, how does it compare to this recipe?

Ray

Just to add to the confusion,  CA is right, any spice blend is a "masala" by definition and "curry powder" is quite different to "garam masala"  Yet I use a "spice mix" that requires both "Curry powder -2tsp" and "Garam masala -1/2tsp"

The spice mix is required near the start of the dish, so if what the general  belief is, is true, that garam masala loses it's flavour (pungency) over the full length of the dish, why would it be included in the "spice mix"

I have used garam at the end of a dish but like Jerry, I think it takes me away from replicating BIR dishes.  It was only a pinch, but you knew it was there!

Ray

Hi Stephen,

I have seen Kulfi and Gulab Jamuns on the menu at my fav BIR, I've just never seen anyone ever order them lol.

But, if that's what the format would require, then I would give it a go, even if to just confirm that I'm crap at sweets ;D

Ray