Hi All

This is the recipe I use at the moment.  3 chillis makes quite a hot rice so use less if using alongside a hot dish

-   1 Portion Boiled Rice (100g)(well rinsed)
-   400ml Water
-   1 Tsp Turmeric
-   1 Tsp Salt
-   1 Tsp Butter Ghee
-   2 Tsp Veg Oil
-   0.5 Star Anise
-   2 Green Cardamoms, slightly crushed
-   1 Bay Leaf
-   1? Cinnamon Stick
-   1 Clove
-   2 Cloves Garlic, thinly sliced
-   3 Birds Eye Chillis, thinly sliced width ways
-   0.5 Tsp Mix Powder


Method

1. Bring the water to the boil.  Add the turmeric and salt then the rice.  Simmer the Rice until al dente (7 10 mins).  Drain the rice and set aside for 5 mins.
2. Melt the butter with the oil in a wok.
3. Add all the ingredients except the mix powder and gently fry for 5 mins until garlic is taking some colour.
4. Add the mix powder and gently fry for 30 secs
5. Remove the whole spices from the wok and add the rice.  Mix well
6. Serve


NOTE:
a. This is not the absorption method so rice has to be drained.
b. If using pilau rice, add the garlic and chilli plus mix powder but miss out the whole spices.

I will take a picture next time I make it but it is the rice I used with the chi tikka punjabi masala posted in the pictures section.

regards

Barry

Hi all

Had this tonight for dinner. It is julians recipe but substitute the chicken for lamb.  only change is i upped the chilli pickle to 2 level tsp.  this was a very lovely curry with layers of flavour. Well worth a try.  also better second day

Regards

Barry

Hi

UB, here is the Jam I make.  Got it off net, bbc food I think.  Just enough heat but not too much!  Goes well with cheese and crackers.

CHILLI JAM

INGREDIENTS:
?   8 red peppers , deseeded and roughly chopped
?   10 jalapeno chillies , roughly chopped
?   6 Birds eye chillis, roughly chopped
?   2 Inch Piece fresh root ginger , peeled and roughly chopped
?   8 garlic cloves , peeled
?   400g can chopped tomatoes
?   500g golden caster sugar
?   250g Light Brown Sugar
?   250ml red wine vinegar

Directions:
1.   Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
2.   Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.

Regards

Barry

Hi All

I used to get a chef's special curry from a place called sultans in hartlepool. Unfortunately it is now closed.  It was basically a standard curry with some Keema added.  It creates a very tasty curry.  I have been working on a good dopiaza recipe which I love.  The addition of the spiced onions for those who like them adds a little something special I think.  All feedback would be appreciated!!!!!

Ingredients
- 1 Portion Pre Cooked Meat (I used Sheek kebab and Chicken)
- 30ml Vegetable oil
- Half Large Onion, Halved (Pre Flash Fried for 1 min to singed edges)
- Quarter Green capsicum, Very Finely Chopped
- Quarter Medium Onion, Very Finely Chopped
- 1 Level Chefs Spoon Raw Keema
- 1 tomato (quartered)
- 1 Tsp Garlic/Ginger Paste
- 2 Garlic Cloves, Finely Sliced
- 1/2 Tbsp tomato Paste
- 300ml Garabi
- 2 Tsp Mix Powder
- Quarter Tsp Kashmiri Chilli Powder
- Quarter Tsp Salt
- 1 Tsp Methi Leaves
- 2 Tsp Fresh Coriander, Chopped
- 1 Tsp Spiced Onions (optional)

Method:

1. Add the oil to the pan and bring up to a medium heat.
2. Add the garlic/ginger paste and keema.  Fry until starting to brown.  Keep breaking up the keema as it browns so it?s not in clumps.
3. Turn down heat to low and add the chilli powder, spice mix, salt and stir.  Add the half onion.
4. Next add the tomato paste and stir.  Add 150 ml of the curry base. 
5. Add the meat and 1 Tsp Fresh coriander and stir.  Turn the heat to high and reduce until sauce thickens.
6. Add the rest of the base, methi leaves, finely chopped onion and pepper and chopped tomato.  Add the Spiced Onions if using. 
7. Continue to simmer, on medium heat, stirring occasionally, until desired consistency is reached. 
8. garnish with coriander and fried onions and serve.



Regards

Barry

Watched this last night.  A bit silly but always good to see curry stuff.  Two teams cooking Balti in 1 metre pots!:

Massive Monster Munchies - Good Food Channel - 5.30pm today.  Also loads of other airings.

Regards

Barry