You mean the type that has a key in the bottom that flings the dough around a set intervals?
I have one. (Ancient). I've had some good results however. Just use the 'Dough' Option but remember to not let it warm. Take it out and let it rest, don't let it sit there warming.

That's to help the yeast form but you truly don't need that.

When getting the dough out just let it sit in a bowl moistened with a little oil.
It's not the best way but it does work.

Hope this helps?

Thought so.....
You know there is no reason apart from the frying in oils that it couldn't be done in a rice maker.  ;D

Every time I look at this rice image my mouth goes YUM!

Quote from: Bobby Bhuna on December 26, 2009, 05:04 PM
That's bang on. It was CA and Gary who posts recipe's from the Rajver who put me on to this method and it's great!

So is this the base that most work from? Or perhaps those that can? It's a huge portion that's for certain.

Anyone tried to break this down?

Quote from: Unclebuck on December 26, 2009, 06:05 PM
https://curry-recipes.co.uk/curry/index.php?topic=3199.0

Sorry this is late Bobby.
So you sort of oven steamed it then? Excellent idea, one I hadn't thought of too. Like Cory it looks amazing that rice.

Quote from: Bobby Bhuna on December 24, 2009, 08:32 PM
There's no oil, just one tsp of veg ghee at the start with the whole spices in the pan, gently fried for a min, in with washed rice, coated it and added the boiling water. Half cooked the rice then put the pan in the oven at 120 degrees for 15 mins.

As I said to Jerry off list these are the dishes I would like to get to the exquisite level:

Chicken Korma.
Chicken Saagwala.
Bombay Potato.
Makhini Murg. (Butter Chicken).
Onion Kulcha Naan.
Lamb Vindaloo.
Chicken Madras.

My personal jury is out on only one really (Vindaloo) and thats only because a few restaurants do this with an ingredient I am not using at present. The rest fall pretty much in line. At least I'm happy with them.

More traditional cooking other than that really. Neat thread. 

Welcome Stuie.  ;D

Quote from: stuie27 on December 24, 2009, 06:35 PM
Hi everyone,  Like everyone on this site I have been making Curry's for years but never quite got that takeaway taste.  Here's hoping

Stuart

Steaks! There you go.
Impossible in a restaurant but this is one time I think that most people can get one over on them  ;D

Sounds and looks really good though Bobby. RICE.
Ok your rice looks more on a par with Restaurant rice because it looks oily. Did you use more than usual?

On the subject of oil.............
I'm going to add spice oil to Naan's and rice in future. It cannot be carcinogenic since its never been raised in heat to any level, so it should be good to go.

Like you I'm not convinced about MSG, there are many salts out there. The dryness "I need a bucket of water" in the evening or night after a meal could be a lot of things? It certainly is not salt that is for certain.   

Nice one again now what did you do with the rice please?  ;D

Quote from: Bobby Bhuna on December 24, 2009, 06:17 PM
Hey Mikka

To be honest this didn't take me much less time than a full blown effort, it's just I didn't want lots of base as I'm moving soon. If that wasn't the case I'd have been better off making a normal sized base.

I cooked the lamb by gently simmering some rump steaks for an hour. I find they come out lovely and tender. I don't bother pre cooking in spices etc anymore as I don't think it needs it in a Madras.

I don't think MSG makes a huge difference. I was just having a play with one or two ingredients as I'd had a few tinnies! ;D

Thanks Josh.
Yup all my own research.  :

Actually it looks harder than it is. Getting the ingredients together is the hardest part really.

It's not that different it you think about it? After all its precooked meat, you don't have to eat the sauce but it just happens to be good. (Another accident).

The main part of this is the marination. The marinade sticks to the meat like glue, is pleasantly salty and combined with spices serves up a good meal, at least I think so. I tried the boil the beef/lamb whatever in water with onions and I thought it was foul, tasted of nothing since anything you put on the meat is washed off. This is more traditional yes but as I look further into all of this I think restaurants are more traditional than we give them credit for to be honest.

Thanks for the reply Josh and have yourself a fantastic Christmas.
;D

Quote from: joshallen2k on December 24, 2009, 04:16 PM
Very detailed Mikka! And quite a few departures from the usuals we've seen on cr0.

Is all of this your own method/ingredients that you used before cr0?

Indeed Jerry. Took about as long to write as prepare. hahahaha
I doubt anyone will try any method on here frankly but for me I at least proved a 4 year spell to myself that I could fool the mouth on meat taste to a great degree.

For me it isn't worth me using beef really since there are Halal meat stores all over the place in which Lamb is cheaper than beef 

Yes the spice mix is the same. I like it, it works for me very well since it dwells in the more savoury regions of the palette, less caustic, to me anyway + plus it smells gorgeous dry. Absolutely. It's a Vindaloo for certain. Everything is in there and especially upon opening the lid. The one thing it misses is that tom based hot sauce (whatever it is?). I'll find it however.

Thanks again Jerry. Have yourself a great Christmas.  ;D

Quote from: JerryM on December 24, 2009, 10:15 AM
Mikka,

some effort gone into this for sure.
it's well off the BIR path for me to make straight off (i have a real backlog and my KD2 book to get into).
there's a lot in it though that gels very nicely.
i've made a sticky of the marinade and will give it a go using lamb. i've eyed up CK's lamb for quite a while but never tried lamb in curry. your recipe might just convert me.

i note the spice mix is what u posted previously and i have it to try out as a spice journey of learning. not something i need to do but more something i'd like to do to improve further my understanding of the why.

i know very difficult to say but is there anydish in BIR land that u would say it tastes of or close too - just to give an idea.

the pic looks looks v.good to me and could quite easily pass BIR. matters not as u say - taste that counts.

Bobby that looks really good pal.
I did the same sort of thing some time back with tom sauce in a tin. You know sometimes I do wonder myself if all of these processes we put ourselves through are worth it when you end up with something as good as this?

MSG? I've used it once. Do you think it makes any difference and how did you cook your meat please? Nice one.  ;D

Quote from: Bobby Bhuna on December 24, 2009, 11:17 AM
Thanks guys 

I'm afraid this was just curry in a hurry and no base to hand / moving flat in a few weeks so didn't wan't to fill up the freezer. I just used 2 onions, 1 fresh tomato, bog standard spices in small quantities, a touch of creamed coconut, garlic, ginger, salt and msg. I was just playing around. It turned out well. Not quite as good as using E.g. BE's, SnS' or CA's base and recipe but not far off.