Thanks mate!

Rob

Good bump Garp! I might try this recipe. Did you follow the same method as the original post ie the Taz reduction method?

Cheers

Rob

Quote from: Peripatetic Phil on October 03, 2018, 08:59 AM
All looks good, Rob, and nice sharp imagery.  Well done.
** Phil.

Quote from: Bing on October 06, 2018, 09:48 AM
Super foods you have produced..

Quote from: Naga on October 07, 2018, 09:31 AM
I'm dipping a chapati into my screen right now! Looks delicious SR!

Quote from: Ghost on October 07, 2018, 03:56 PM
All looks very delicious!

Thanks for your comments guys, always appreciated.

Quote from: chewytikka on October 07, 2018, 10:56 PM
Amazing what you can make out of a 175ml packet of onion gravy.

Quote from: SoberRat on October 02, 2018, 09:24 PM
using a shaheen onion masala sachet diluted 1:1 with water mixed with some of my home made base.

Quote from: chewytikka on October 07, 2018, 10:56 PM
Quite a strange take on a BIR Korma.
Have you ever bought these dishes from a restaurant?

Yes I have bought all these dishes before, can't say I've ever eaten a Korma before, not a whole one at least  , in what way is it a strange take?

Regards

Rob

I had a bit of a curry cooking session today using a shaheen onion masala sachet diluted 1:1 with water mixed with some of my home made base. I made some Masoor Dhal, Chicken Dhansak, Bombay Aloo, Mushroom Bhaji, Chicken Korma and Pillau Rice. I used some panch phoran in the Bombay potatoes for the first time today and I have to say it really adds a nice flavour to the dish. That's my dinner sorted for the next few days!









It all tasted very nice, full of BIR flavours

All the best

Rob

Quote from: mickdabass on September 25, 2018, 02:51 PM

Why do you use with a lid?

Wouldn't the curry reduce quicker without one?
Mick

Thanks Mick, yes it's valid question, my main reason is to reduce the amount of spitting/mess but I guess it does slow the thickening of the sauce, but not much honestly.

All the best

Rob

Quote from: Peripatetic Phil on September 24, 2018, 10:36 AM
Agreed, Rob, and also with your 1-to-1 dilution, the same ratio that I chose to use.
** Phil.

I just followed your advice on my madras recipe post Phil. I had some left the next day and it was still very nice, certainly more tomato than the base I normally use.

All the best

Rob

I cooked up a simple madras today using Shaheen onion masala base  It made a tasty madras I have to say the differences being quite small. The most noticeable difference being the colour. I diluted the onion masala 1:1 with water, blended it and warmed it up. Here are some pics of the dish.

:







All the best

Rob

I managed to get hold of a couple of the sachets of Shaheen onion masala. I decided to make this madras with it to see how different it would be to using my own base recipe. I followed Phil's idea of diluting the paste and blending afterwards. The smell of the onion masala was quite different to my base and it was also a lot darker. The madras itself was very similar in flavour to my regular madras, just a little darker in colour. I will certainly use it again as a quick substitute for my normal base. Thanks for the idea Phil!




All the best
Rob
 

Quote from: Naga on September 06, 2018, 11:51 AM
Looks great, SB!

Thanks Naga, never made this before but it added an extra layer of flavour to my Dhansak.

All the best,
Rob

I made a scaled down version of this base today and used it to make a Chicken Dhansak and Chicken Saag. It worked very well with these dishes. See below

Chicken Dhansak


Chicken Saag


Great information again JB, thank you!

Rob