Hi,

Milk is an odd one isn't it. Yet if you look at the first Bruce Edwards curry base version as printed by Pat Chapman in about 1995 Bruce uses Milk in the base!

Ray

Hi All,
Judging by the demand above there are a few more of you out there that want to watch these programs.

If anyone is having a problem getting these D.V.Ds I have no problem copying them and posting. Just P.M. me your address and I will get it sorted.
Just in case I am innundated with requests can I ask those out there I have already sent to if they are able to copy the discs as well.

Regards

Ray Graham

Hi Blade,

They look nice!
Do you keep stirring for the 30 mins or do you leave them still so they caramelize?

Only 1 Tablespoon for a curry, I would be tempted to add more as they look so good!!

Ray

Quote from: DARTHPHALL on October 14, 2005, 10:04 AM
Like the idea of adding Butter or Ghee.
I expect it adds a little flavor to the rice itself ?
DARTH.

Yes it does add a little flavour but it also gives it a slight stickiness ( not too sticky) which you sometimes find in restaurant rice.
Include the Butter/Ghee and the spices including Star Anise and I don't think you could make a better rice than this. At least we can get some things spot on!!

Ray

Now there's good idea! I shall give it a go.

And just in time for the festive season!

Ray

Hi All,

I use this recipe myself and it is superb.
The recipe for this rice is almost the same as the Pilau Rice in the Balti Kitchen Video. Here is a modification I use from the Video which adds an extra boost to the rice and makes it a bit simpler to prepare.

Keep Darth's spice combo the same but to the rice add 1 oz of Butter or Ghee. Mix a little Red food colouring and a little Yellow food colouring in two seperate dishes with a couple of Tablespoons cold water.

Bring to a boil,turn heat to very low, cover and simmer for 10 mins. There is no need to test the rice. Don't lift the lid and don't stir the rice. Once it has had 10 mins leave for a further 5 mins. Drizzle the food colourings seperately in a cross shape. Gently fork the rice and serve.

The Butter adds that extra something and the spicing is superb.

Cheers Darth.

Regards

Ray

Hi All,

A nice report Pete with loads of interesting observations! The questions raised for me are "what's in the curry mixes" and is the "curry oil" simply a by-product of cooking the base sauce? It also sounds like the Garlic is pre-bought puree!
It would be a shame to think we could never re-create the exact taste at home due to volume restrictions but with more reports from undercover spies like Pete we might get pretty close. Thanks for the time and effort you have made for us all!

Yep, Kriss Dhillon keeps rearing it's (or her) head doesn't it!!

My next project is Pete's 600mls Oil base, probably next week then I think back to Kriss for another visit as it needs a bit more exploration I think.

Don't forget folks the Kushi Balti book is due out mid-month..........we hope. Who's gonna be first to try the recipes and review it?

Ray

Hi Big A,

Get choppin, peelin, slicin and a dicin and let us all know how you do.

Great cooking

Ray

Quote from: Angelina on October 10, 2005, 01:41 PM
I cant understand all this, are you saying that blokes cook??

Hi Angelina,

Yes, sorry to burst your bubble but blokes do whip their wok out more than you think, particularly on this site!!. I do nearly all the cooking in our house but don't mind cos I love love it. I guess you have a fella who doesn't! Never mind, give him a few of the curries from this site and he will soon get the bug like the rest of us!

Ray

Yes, I bet it really lends itself to Tikka and Tandoori. What impresses me most is the speed it cooks and the succulence of the meat when it comes out.
You can buy the internal pot seperately and build-your-own. There are one or two websites dedicated to the D.I.Y. option.
I saw a curry program recently where the presenter bought the clay pot in India and it cost ?1.00p (that much!!).
Not that I am rubbing it in at all Pete!!!!

Ray