Hi Folks

Have just completed cooking using my new Chicken Korma recipe using the Saffron Base.

Turned out really great.

Will be posting here later today with detailed recipe and photos.

SnS  ;D

Quote from: Cory Ander on February 08, 2008, 08:32 AM
Condensed milk (thick, sweet, sickly stuff) is not the same as evaporated milk either SnS.

Yes I do know that CA. What made you think otherwise? 

Hi George

Korma is one of those dishes that has so many BIR variations. A cheap Korma tastes cheap, but a well made Korma with those extra expensive ingredients tastes totally different (even sickly for us vindaloo/phall freaks).... and you should find that a good Korma (if it uses the best ingredients), is not one of the cheapest items on the menu (and an authentic Korma is actually quite hot).

After a little bit of studying, I'm planning to magic up a Chicken Korma this weekend, but using the Saffron base (I think it's mild enough to use). I have no idea how this is going to pan out, but I will also be getting a Korma takeaway (from Saffron) to compare (and hopefully a few extra tips).

From what Raj said, they use a different base for Korma's and Passanda's - but what the hell - I'll give it a go. If Ronnac's works, I can't see why this shouldn't.

I intend using almond powder (which is not expensive), yoghurt, condensed milk (from a Carnation tin) and perhaps a bit of coconut (not sure in what form yet) and maybe a few toasted almond flakes, but just for garnish. Basically I'm going to try to replicate the BIR style.

I agree with your previous comments regarding cost. Cashews are very expensive and unlikely to be used in the dish, other than for garnish.

Pistachio nuts are also a bit of a luxury, but I have seen these in Korma recipes (not BIR though).

Double cream - well again an expensive item - unlikely to be used in the BIR cooking process. The only time I've seen cream used (and that is a tiny bit of single cream) is when they add it to the final dish before serving, with a little spiral swirl (for affect).

Should I succeed, I will keep you posted (illustrated), but it will be on the Saffron thread.

Regards

SnS  ;D

Quote from: ronnoc on February 07, 2008, 11:23 PM
well almost
ronnoc

Amost.

Enter your text AFTER the last /Quote AND use preview BEFORE posting.

SnS  ;D

Sorry guys - one of the videos is no longer available.

Embedding was disabled, but only on one of the videos (the more interesting of the two)

On "You Tube" search videos using ..

A Taste of Shaan - Award Winning Indian Chef

to view the other video.

The Rajput is in Harrogate - claims to be one of the best Indian Restaurants in the UK

http://www.youtube.com/watch?v=MvKxrvSx4yw

SnS  ;D

Hi Ronnoc

Have you tried using the Quote button when making a reply. It's the button (marked QUOTE) to the right of the head of each post (opposite the name of the person making the post).

When you click this button the "Post Reply" window also comes up, but the text you want "quoting" is shown between "quote" coded instructions like this:-


"quote author=ronnoc link=topic=2358.msg20648#msg20648 date=1202415126]"

Quoted text content is shown between the two codes - here

"[/quote]"

Your text goes here as you've been doing


If you want to remove some of the quoted text, delete it as you would with any other text editor, but don't delete any of the two quote codes.

If you now click the "Preview" button (marked "Preview" between the "Post" and "Spell Check" buttons), you get a preview of you post in a preview window which now appears above the post window. Quoted text is now shown in a blue box like this:-

Quote
Quoted text appears in here

Your text goes here as you've been doing

You can preview as many times as you like before finally posting.

If you like the preview, then click on "Spell Check". This will open another box which highlights spelling mistakes and typing errors. You may need to use the scroll bar to bring the options buttons into view. Mistakes can now can be "ignored" or "changed" as you wish.

When the spell check is complete, it says "Spell Check Complete". Click "OK"

Now you can click on "Post" which then sends your carefully composed posting down the tubes to Stew who, if he likes it, then despatches it quickly to every member's computer screen. This may take a little while depending on weather, density of traffic coming the other way and of course the distance between Stew's house and your's.

Regards

SnS  ;D

Quote from: laureljoanna on February 07, 2008, 09:39 PM

I'm looking for a sag aloo recipe? anyone?  ;D

Hi LJ

There is a saag aloo recipe here, by Chilli Prawn

https://curry-recipes.co.uk/curry/index.php/topic,1332.0.html

The ? is where I assume the half (1/2) should be.
Regards

SnS  ;D

Hi Lightboy from sunny Derby.

Welcome to the best forum on BIR cooking.

;D

Quote from: laureljoanna on February 07, 2008, 03:04 PM
I can't find some of the spices where I live in the Netherlands. Does anybody know which are the best brands of spices to use? also if anyone uses an online shop to order their spices from?

Thanks

LJ 

Hi LJ

You can get your spices from here.

http://www.spicesofindia.co.uk/

I have just spoken with the owner and he tells me they will deliver to anywhere in Europe.

Over 30.00 pounds order value, the delivery is 10.00 pounds to Netherlands
Under 30.00 pounds order value the delivery is 15.00 pounds to Netherlands

Regards

SnS  ;D

ps One Euro is 0.75 Pounds

Quote from: laureljoanna on February 07, 2008, 02:47 PM
I'm new to the forum and living in the Netherlands we have no indian restaurants locally.  I'm looking forward to trying out some of the recipes. What an excellent site!

Hi LJ

Welcome to the site, I'm sure you'll have fun.

With our recipes you could even be the first to open a BIR restaurant in Holland.

SnS  ;D