Quote from: goncalo on May 02, 2013, 04:37 PM
Sadly, it appears the odds are against me. I don't drink milk normally, so I used some milk from my girlfriend without checking the  date and it was off by 2 days.... so had to redo it all over. Thankfully I only use a pinch out of the 2 pinches of saffron I just got. I like how cooking rice in a pressure cooker is very quick, although, it requires the extra step of reheating it in the microwave to finish the cooking (otherwise it's still edible, but al dente.)

Something I've been noticing lately is the lack of intense aromas like the TA, I am not sure it's down to my whole spices or anything, but I don't seem to get the smell as much as I used to get in the beginning. I find the cardamoms don't smell as much as they used to, so I do know I need to replace these. The bay leaves, fennel, cassia are new. The cloves date from around october last year but when I open the little jar, I still get a good intense smell out of.

Now that is weird.. I do my rice in the pressure cooker all the time but it is perfectly cooked when it comes out and no micro needed. That said, it is a tad better when left to go cold and then reheated from cold in the micro if that is what you mean. I also am finding the opposite in that my pilau is too densely flavoured sometimes and I am looking to cut back on some of the spices etc. i still use C2g method but aopt some of Phil's spicing which I think I ay be overdoing.

Quote from: spiceyokooko on May 02, 2013, 04:04 PM

Quote from: RubyDoo on May 02, 2013, 03:49 PM
Far too delicate when matched with a robust spicey and hottish concoction.

With some of the hotter dishes I would tend to agree but I still think Saffron flavoured rice adds something extra when eaten with milder dishes such as Korma, Tikka Masala, Passanda, Ceylon etc., it seems to work very well with those milder dishes.

I must confess I love saffron flavoured rice and cook it as my standard pilau, it has a lovely flavour and aroma and as my main dishes are not fiercely hot at around medium it works well with them.

Agreed apart from the Ceylon does not sit in the same curry 'sphere' as the others heat wise. Well, not in this house.

Is this a meatless dish? If not, what stage are you going to add the meat? I think this is so off the mark I am may just try it just for fun........... Only one portion though.

I love saffron rice but it is totally wasted with a curry imho. Far too delicate when matched with a robust spicey and hottish concoction.

Quote from: rjo333 on May 02, 2013, 03:38 PM
Cooking it next week - so we will see.  It might not be the Ultimate yet - but it will be!

In fact - I can guarantee that in the next 5 years, each an every one of you will go into a BIR and get a 'Chicken Ultimate'!

Hahaha. I sincerely hope so. Good luck with your mission and don't forget to eep us updated. 

Quote from: goncalo on May 02, 2013, 01:56 PM
I knew I was right in that this was a robbery, I just didn't supply the right measurements!

Hahaha.  ;D ooops.

Quote from: rjo333 on May 02, 2013, 02:17 PM
Hello everyone,

I am going to develop a recipe for the perfect curry - which I am titling the Ultimate.

The idea is that this becomes a staple on any Indian Restaurants menu, and becomes the sauce of choice for all curry lovers.

Instead of a family ordering a Chicken Tikka Massalla, Chicken Kirma, Lamb Bhuna and King Prawn Madras, I want the order to be 2 Chicken Ultimates, 1 Lamb Ultimate and 1 Ling Prawn Ultimate!

The dish is going to be hot and sweet, thick, velvety, rich.

I haven't actually made the sauce yet, but I have conceived a recipe in my head which I am going to start with and develop in small batches.

Before I start, let me know your opinions on the below:

2 large onions, half a carrot and a few cauliflower florets - boiled until soft.

Puree the above  with 2 green finger chillis and a red chilli.

Heat tablespoon of ghee and fry the puree - adding a teaspoon of hot curry powder, ground coriander, methi, tumeric, cloce of garlic and a pinch of fresh ginger

Add a tablespoon of tomato puree, tablespoon of ground almond and about 50g of creamed coconut

I want the curry 'Tandoori Red' so I will add a drop of colour

Thin the sauce with chicken stock and cook for a few hours

Finish with fresh coriander, cashew and lemon juice


Is this going to be the best curry sauce ever - if not, what would you change?

Suggestion.   Cook it then you tell us.   

Ultimate? Deffo not.

 ;D

Quote from: Naga on May 02, 2013, 02:49 PM

Quote from: RubyDoo on May 02, 2013, 02:06 PM
My God. I can understand why Hadrian did what he did all those years ago. 

Aye! Well, if my latest takeaway was any example, that singing delivery driver provided better value than the curry I got.

By the way, it's a little-known fact that Hadrian's Wall' is, in fact, an anagram of "Wild Anal Rash". Sounds about right... 

;D

My God. I can understand why Hadrian did what he did all those years ago. 

I regularly cook for 4 or 6. Always do double portions but no more than that as I find the end result loses something in the cooking process. Therefore for 6 people I would do 3 double portions in my slightly larger no 4 sonex pan. Unlike Goncalo I do increase the quantities of mix \ other spices etc in addition to the meat but I do NOT double it. More like + 50% at most. I also find that it requires a bit less than double portionof base too. Bit trial and error to your liking.