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Topics - Chiz

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Rice (Plain, Pilau, Special, etc) / Powerhouse Pilau Rice Recipe!
« on: September 01, 2010, 10:14 AM »
This is our recipe for pilau rice. It's by far the best one we've had and the key is to steam the rice, as we never got such good results by boiling it.

For 2 people
1 cup of basmati rice
2 tbsp oil
4 cloves (whole)
6 cardamon pods
1/2 tsp cinnamon
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/4 tsp salt or msg
1 tbsp sugar
1 cup water

Ground the fennel, cumin and cardamon seeds in a pestal and mortar.
Fry all the spices, sugar and salt together in the oil for about 20 - 30 seconds
Add the rice and stir in. Fry for about 30 seconds
Put in the rice steamer, add the water to the rice and steam until all the water is absorbed.
Lovely!


2
Lets Talk Curry / Your most "powerhouse" of curry recipes please!
« on: August 31, 2010, 01:40 PM »
So, we've gone through the list of BIR recipes and specialities and had some crackers (our most favourite by far has been the Chasni) but what we really, really want is a cracker of a curry that maybe isn't listed on here already, or buried deep down somewhere in the confines of this site, or even one that is viewed on here all the time but you have modified it a bit. You get the drift.

I'm open to try anything, mild or hot (because if it's mild then we'd just add more chilli anyway because we like 'em hot!), but I'd love to know what your own powerhouse recipe is. You don't win a prize for the best recipe but it's the taking part that counts!

Mrs Chiz (on Chiz's login)

3
Lets Talk Curry / Cooking curry for lots of people - advice please
« on: August 10, 2007, 11:09 AM »
Hello

I've only every cooked curry for 6 people max. I fry the spices in a saucepan, add the base sauce plus extra spices, then add the chicken and cook for 10 minutes.

Now I need to cook for around 50 people at my house warming party. Now I'm going to assume at least 30 will be having curry since I'm also making 8 pizzas as well.

I was thinking of using a slow cooker that holds 6.5 litres. Fry the spices as usual, then add base sauce. Now transfer this to the slow cooker and add the chicken.

What do you think of this approach and how many people do you think it will serve? I reckon around 30 in a 6.5 litre cooker. I have another slow cooker as well which has a 3.5 litre capacity so I could use that as well.

As for the rice, I'm making pilau rice from Cory Ander's recipe at this site. I've done it a few times and it's great.

So I have some questions:

1) Is the slow cooker method OK for lots of people?

2) My recipes are for 2 servings - when I make curry for 6 I just triple up all the ingredients. So if I make 30 servings, am I multiplying the spices by 15? I seem to remember reading somewhere that I shouldn't do this for large amounts

3) How should I keep the rice warm? What about this rice warmer on eBay:
http://cgi.ebay.co.uk/Rice-Cooker-Warmer-ONLY-55_W0QQitemZ300137471469QQihZ020QQcategoryZ122932QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

I know about food safety regarding the rice, it will be cooked no earlier than 4 hours before the party.

Any other advice when cooking for loads of people?

Cheers

4
British Indian Restaurant Recipe Requests / Egg fried rice
« on: January 08, 2007, 12:56 PM »
Hello

Made my first dish last week, never cooked one from scratch before. Made chicken pathia and was very impressed how easy it was! Thanks to Darthphaal for the base sauce recipe and Curry King for the pathia.

As much as I love pilau rice (and I'm making Cory Ander's recipe tonight) I like egg fried rice that bit more.

I don't know of anyone who orders egg fried rice in a BIR, it seems to be just me, but I can't get enough of it.

Now I can make some with a nice texture to it, but it's just bland.

I use American long grain rice from Tolly Boy or Uncle Bens.
I'll steam or boil the rice, let it cool, then mix it with the right amount of salt and vegatable oil. I'll then add the solidified egg I've already cooked so I've got a nice texture to the egg and the egg pieces are different shapes and sizes. I sometimes add a little sesame seed oil to the egg before cooking.

I'll then stick this in a wok on full heat.

As I said, it produces rice with the exact texture I like, just like the restaurants. But it just tastes too bland, I'd give it 5/6 out of 10.

Now I don't want to add MSG to it so can someone give me some tips on making it taste that bit better?

Thanks

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