Just picked up one of these from Asda's Indian deli counter

Personally I buy all my wine from Asda (Huge branch in Milton Keynes)
and I prefer red wine but I think their prices are very competitive.

When I've been to Majestic wines you have to buy in cases of 6.

My favourite for the last few months is Lindemans Tollana Shiraz Cabernet Sauvignon (Red)
but they sell a good range of whites


http://www.mysupermarket.co.uk/#/asda-compare-prices/red_wine/lindemans_tollana_shiraz_cabernet_sauvignon_750ml.html

Thanks Chewy

I made a batch using mild madras powder and turmeric tonight in the PC.
Looks the same as your video and has a light and tasty flavour.

Next time i'll give it a go with your mix for a stronger flavour.

Quote from: chewytikka on January 29, 2013, 02:37 PM


Base Test
A few months ago I uploaded a simple "All in one Base" or curry for beginners,
Using a bought curry powder (Bolst Hot)

Curry in a Hurry, Pressure Cooked base ?

1)-200ml vegetable oil, infused with Tej Patta and Cassia
2)-500 ml of tap water
3)-3kg Onions.
4)-1 medium carrot,
5)-Third medium Green capsicum .
6)-Third medium Red capsicum
7)-A quarter of white cabbage. (Small)
8 )-A handful of fresh coriander stalks.
9)-Half bulb of Garlic.
10)-2 inch piece of fresh ginger.
11)-2 Green Chillis
12)-3 tbsp of a tube of tomato puree. (M&S Italian)
13)-1 tbsp of salt.
14)-1 tbsp of Haldi. (Tumeric Powder)
15)-1 tbsp of Bolst Hot Curry Powder.

watch it here Curry in a Hurry

This one turns out more like a medium curry with the extra spice and infused oil.

Hope this helps, Chewy

**Phil what make of PCooker do you own?

Hi chewyyikka,
I want to use my PC to make your 1 hour Base.
You say this is for beginners.
Do you have variations for more advanced users?
I have made various Bases over the last year including your 3 hour base.
For example do you suggest that I could substitute the 'off the shelf' 1 tbsp curry powder and 1 tbsp haldi with 2 tbsp of your mix as used in the 3 hour version?

On the other base thread you mentioned that this 1 hour base is your usual one.
Is that still the case?

New video just posted from h4ppyleader on YouTube.

Good picture quality of a working BIR kitchen.
17 mins long, so should be very interesting.

http://www.youtube.com/watch?v=OmpHnOWqRJY

Quote from: chewytikka on January 29, 2013, 02:37 PM

PC Test, Add 500ml of cold water,clamp lid on, turn to highest heat, your pressure indicator should pop up after 4 to 5 minutes, leave on high heat and you will see the weight start to spin and the longer you leave it on high heat the faster it will spin. Now turn the heat down to very low and the weight will slow down and eventually stop and may simply rock a little as it regulates the pressure.
Theres nothing wrong with your PC at all.

I ran this test and the weight spun freely and was controllable by increasing/decreasing the gas.

Thanks for the Base video and ingredients. I will make this base too.

Cheers

Quote from: RubyDoo on January 29, 2013, 09:00 AM

C2G.   I tend to make the 3 litre version but do it in the 7l pressure cooker as I then later make it up to around 6l when adding the water. I actually fill to a little over halfway with onions when doing this. Why do I do this? Simples. The largest pot I have is only 7l

Thanks for that I'll have a go at the 3L version

Quote from: RubyDoo on January 29, 2013, 02:47 PM
Useful info there Chewy. Thank you.

The manual item 12 page 4 clearly indicates how much liquid should be put in  the PC . Ie min 300 ml AND that this is for max 15 mins. Extra cooking time demands an increase in additional minimum liquid by 150 ml for every extra 15 mins.

Hope this helps.

Had another go tonight making a Spicy lentil and tomato casserole (Page 22 in the user guide).
The cooking times are all over the place i.e.Total cooking at full pressure 22 mins but in the method it says cook at full pressure for 4 mins.

But what that did demonstrate, not knowing which time to use, was the weight stopped spinning at about 10 min after reaching full pressure.
On opening the PC the dish was acceptable but heavily burnt on the base. All the water had gone.

Therefore my conclusion is when the weight stops spinning the liquid has dried up.
By the way this recipe had a pint of chicken stock added to the mixture.
So much for 15 min cooking per 500 ml of liquid.
Of course I could have had the gas turned up too much.

I will try cooking a whole chicken tomorrow night 

Quote from: Phil [Chaa006] on January 29, 2013, 12:21 PM
if there was pressure in the pressure cooker (which would of itself require liquid in order to generate that pressure, unless it were purely pressurised air), why did the weight not spin ?  When the safety valve blew, PH, was there copious steam or virtually none ?

** Phil.

When the safety valve blew there seemed to be a good amount of steam but when I opened the PC everything was dry.

Thanks for the replies.

Yes I seem to think that you are correct with the liquid content even in the tomatoes evaporating before the pressure was reached.

I do have the user guide thanks but I would still be interested in your experiences in making a base.
Which recipe did you follow? C2G, Chewy's 3 hour etc?

More testing needed I think.