Last two defrosted last night and and reheated in the micro. The combo dip is Manchester red onions and garlic mayo.



Rob

Tandoori chicken pakora



Very nice.


Balti chicken (bhuna)



Top drawer.

On the right is a little Chef's Speciality mango chutney. Lovely accompaniment. This was the big (catering) jar I bought recently. Noticed in tiny text on the label, Simtom. Recall years back Lidl (I think) used to sell small jars of Simton chutneys and some were good. Looked them up.  Leicester based company, stopped trading soon after the pandemic. They imported the Chef's Speciality from India. Chunky chutney, so I diluted it with a little water and blended. BIR all day long. Ingredients. Sugar, Mango (46 %), Salt, Acidity regulator (Acetic acid), Garlic powder, Ginger powder, Chilli powder. Geeta's these days is quite nice, I suppose, but It's not BIR.

Rob

This is quite straightforward:

Make us a curry. Not fussy (hero). They get the jar bhuna.

I like a korma (another hero). They get the Patiala.

Hot as you like (villain). Bound to say It's not hot enough.  They get the Ceylon. A jar of Mr. Naga (Gold) would have been handy here. 2 tbsp would suffice.

Not had before (villain). Awkward. They get the Aloo chana (also with 2 tbsp Naga Gold).

You go without. Wait until everyone has left and then order a home delivery.

Rob

I almost forgot. Bubble & Squeak was also a regular before the fancy dishes. Those were the days. Just found a recipe for it online and there's a fried egg perched on top.  No egg thank you very much.  Ridiculous idea.

Rob

Quote from: JarvisMadras on January 16, 2025, 10:13 AM
Just about to give this a go.
regarding the Chopped Tomato . . . are we talking fresh or tinned ?

Tinned. Here are a couple of MDB balti dishes from this week. I like a fair bit of balti juice.







Rob

Ooh yes!  Count me in. It sounds exciting.

Rob

Underway.  Spicy lemon and herb chicken.  Bramley apple pork sausages.



Rob

Quote from: Onions on January 09, 2025, 02:00 PM

Quote from: Kashmiri Bob on January 06, 2025, 11:20 AM
The Stranglers were still touring. Perhaps they still are.
Rob

Looks like it Rob 

No more heroes any more! I am a tad slow but got there in the end

Rob

Quote from: Onions on January 09, 2025, 02:00 PM

Quote from: Kashmiri Bob on January 06, 2025, 11:20 AM
The Stranglers were still touring. Perhaps they still are.
Rob

Looks like it Rob 

I hope your Heroes were full size. A lot of the confectionary old favourites seem to have shrunk these days. Just the other day a friend told me that Toblerone have reduced the number of their peaks.

Rob

Quote from: Bob-A-Job on January 09, 2025, 03:03 AM
So what you say? Well, Madras is/has been, my go to for the last few months as I can get away with the least 'stirring'. 
BAJ

Yes, less stirring is the old way (old school) or part of it. I am pretty sure on this. Seen the technique in use at a TA, many times now. Minimal stirring of the gravy, hardly any, and the pan is not moved (or even touched) until the curry is finished. Convection is reduced (I think) and heat is retained. I expect there are more explanations.The crunch though is that this technique is not limited to just a madras.

Wishing you a speedy recovery from your injuries BAJ.

Rob