Cross-Post from another thread, but for posterity...
-Saag Aloo (made using RShome123's recipe)
-Pilau Rice (a combination of techniques combined that work well for me)
-Garlic & Coriander Naan (happy chris' technique, with crushed garlic and ghee brushed over the top)
-Plain Naan
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A few from last night
Forum rules
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
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- CAYENNE
- Posts: 952
- Joined: Sun Mar 03, 2013 5:12 pm
- Favourite Curries: Vindaloo
- Location: Perth WA sometimes :/
Re: A few from last night
Nice looking dishes shrink
Re: A few from last night
thanks
They were very very tasty! and the leftovers were lunch for today. I almost felt virtuous, as it was vegetarian!
They were very very tasty! and the leftovers were lunch for today. I almost felt virtuous, as it was vegetarian!
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- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: A few from last night
Nice one Shrink! Follow the Aloo Gobi recipe exactly ?
Re: A few from last night
yep, pretty much to the letter. Obviously using my own base gravy but I've migrated to using your mix powder recipe, as I'm preferring it at the moment!
I think the next stage for me, is realising that the base gravy needs to be kept hot before it's added. That should help me keep the temp high in the late stages of cooking. Although any more reduction and this would have been too dry!
I think the next stage for me, is realising that the base gravy needs to be kept hot before it's added. That should help me keep the temp high in the late stages of cooking. Although any more reduction and this would have been too dry!
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- BHUT JOLOKIA
- Posts: 4354
- Joined: Mon Jul 29, 2013 8:38 am
- Favourite Curries: Chicken Vindaloo
- Location: Warrington, North West England
Re: A few from last night
Yeah, it's pretty important. If you are worrying about it drying out too much and burning, you can always add a little more water or base gravy towards the end of cooking, to give more time to cook the potato/cauliflower if it isn't quite tender enough.
Co-incidentally I'm having Aloo Gobi this evening, with Sheekh Kebabs.
Co-incidentally I'm having Aloo Gobi this evening, with Sheekh Kebabs.
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