Yep, I know just what you mean. Being a 15 onion chopper must be a toil!

I can imagine once you have sliced all those Onions you have to keep pulling your dark lords helmet off to wipe those tearful eyes!

What we have to do do for a decent meal!

Ray

Hi darth,

When I made yours I got it too thick as well.

Maybe I have got a duff measuring jug or on the other hand Yorkshire Water must be like treacle, thar knows tol lad!!!

Ray

Hi Darth,

Do you find it gave you a better result than kneading it by hand.
I know it's a lazy way and not too politically correct but for me it works really well.
What recipe did you use and what result did you get?

Regards

Ray

Did anyone see the program "Joy of Curry" this afternoon on Sky's UK TV Food channel?

It was narrated by Neil Morrisey and was a fairly entertaining hour of Curry history, how it came to Britain, how the BIR method of cooking evolved and how more Indian Restaurants are now moving away from the red carpet, flock wallpaper traditions we have all been used to. As well as a few interviews with personalities and well known British chefs it was informative and brought back a few good memories of days gone by in my local curry houses.

They discussed the CTM as being the number one curry favourite and showed a chef part way preparing one in a restaurant kitchen in which he was adding.....................Heinz Tomato Soup!!!
One or two being interviewed recalled their CTM tasting just like Tomato soup!! Can think of nothing worse.

Anyway for those of you wanting to see it they are repeating it at Midnight tonight, same channel.

Ray

Hi Folks,

I have just made the 100 Best Balti's Rolls Royce base today and am a bit bewildered as it seems a bit on the thick side.

I made it directly from the recipe book but it has turned out just like wallpaper paste.
The taste is just as it should be so I can't figure out if I have done something wrong or if this base is meant to be like that. I haven't made it for a while and can't remember if it was like this?

Anyway, the taste is good and I agree with Pete is one of the better bases on the site worth a try.
I will probably water it down slightly before making the final dish.

But what dish should I make from it? Any suggestions would be appreciated, chicken or lamb please!

I have taken a photo so you can see the end result and thanks to the welcome advice from George have re-sized it (I hope) to fit the site page a bit better.

Regards

Ray

Quote from: Mark J on January 08, 2006, 02:57 PM
I did the dough in my bread maker.

Hi Mark,

I use my bread maker for the same reason. Since using it as the lazy way to knead the dough I have found it produces very light fluffy Naan bread, it must be the air it gets in it. It is also easy to adjust the mix with liquid if you need to without having to handle a sticky mess. Breadmakers make great dough for Pizza bases too.

Good luck with your attempt tommorow Payal, it is a very good recipe and worth a try.

Ray

Gosh Mark,

That is ace to say the least.
I am going to try that one myself. I also use the Madhur Jaffrey recipe but oven cook it at the highest temperature for about 3-4 minutes. However your attempt looks better and more authentic to the BIR.

Can't wait to give it a go.


Did you make the recipe as written or have you altered it at all?

Ray

Hi All,

I knew I had seen a recipe for Raan of Lamb somewhere...........................Pat Chapman!
I can hear the groan!

Anyway first a comment on his seemingly new book.
My wife ( bless her! ) bought me "The New Curry Bible, The Ultimate Modern Curry House Recipe Book" for Christmas and although I am not a great Pat Chapman fan I opened the book in anticipation of some new revelations on the BIR front.

To my amazement apart from a different cover it is an exact copy of his "Curry Bible" book of a few years ago which I have also got!!

Every recipe is the same and every picture identical. Pat doesn't look a day older, that's cos he isn't!

It should be called "The ultimate rip-off!!!

How can he get away with that? To me it contravenes the trades description act as it isn't The New Curry Bible at all, just the old one in a different wrapper. Anyway my old copy went to a good home and this one goes back on the shelf to gather some dust.

In the meantime after Curryqueen mentioned Kursi Chicken which it seems I had at a restaurant this Christmas I have uncovered a recipe for the equivalent Lamb dish "Raan of Lamb". and here it is.

Ingredients

3 1/2 lb leg of Lamb on the bone
110 mls Milk

Marinade

150 gms Natural Yoghurt
2 Tbsps Sunflower Oil
2 Tbsps Lemon Juice
3-4 cloves Garlic, crushed
1" cube fresh Ginger, crushed
2-3 fresh Chillies, chopped
1 Tbsp fresh Coriander, chopped
4 Tbsps dried Onion Flakes?? odd!
2 Tbsps Ground Almonds
1/2 Tsp Aromatic Salt....which is 100 gms Coarse Sea Salt, 1 Tsp Ground Cinnamon, 1 Tsp Ground Allspice all mixed together.

Masala

2 Tbsps Coriander Seeds
1 Tbsp Allspice Berries
1 Tsp Green Cardamom Pods
1 Tsp Fennel Seeds

Method

Lightly roast and grind the Masala spices
Put the Marinade ingredients and ground Masala spices into a blender or processor and pulse adding the milk until you have a pourable? puree.
Take all the fat and skin membrane from the meat. Stab all over with the point of a knife. Good therapy if you are feeling wound up that day!
Pour over marinade and cover. Leave in the fridge for 24-60 hours..........blimey!

Pre-heat the oven to 180 C or Gas 4 and transfer the lamb to a roasting tin and slow roast for about 3 hours. Leave to rest for 30 mins in a warm oven. The flesh should fall off the bone.

He also says this can be made using Chicken for a festive Kurzi Murghi
Just skin the bird and stuff with Keema and/or Rice and coat with the marinade as above.
Bake in the oven at 180 C or Gas 4 for an initial 40 mins plus 20 minutes per pound weight of the stuffed bird. This sounds just like we had at Xmas and it was delightful.

But if you are not highly delighted then please send your complaint to:-

Pat Chapman
The house with the Rolls Royce Outside
Sittinpretty
The Tax Haven
Rippemoff
Fakingham

Enjoy!

Ray

Quote from: curryqueen on January 07, 2006, 04:57 PM
I have a cast iron one which makes great chapatis.? One minute cooking on one side and then about another 30 to 45 seconds on the other.

Hi CQ,

At one of my local BIRs they cook the chappati like you do on one side then they turn it over onto a direct gas flame. It puffs up in a few seconds and is done. I do this myself at home with care.
It takes a bit of time to learn the trick and not burn the house down but seems to keep the bread a bit more moist and fluffy than with more prolonged cooking on the Tava. I have never used that technique on Naan breads though.

Some asian shops sell a large flat round mesh spoon type of thing to hold the chappati over the flame.

Ray

Hi Kev,

Nice to know you.
Take your time at reading there is so much here, makes a very large book in itself.
If you get just a few tips it would have been worth it.
Let us know what sort of stage you believe you are at. Can you get near to the restaurant curry yet?

Have fun and good cooking.

Ray