So I have some spiced oil ready to be filtered, but the only method I know of,  consists essentially of using filter cloths takes AGES. I'm sure next week I will still be filtering the about half-litre I have of spiced oil and was looking for any ideas/tips on how to speed this up? I have an idea... multiple recipients/cloths.

Also, for the bits that have already passed through the filter, I can still see presence of something in the oil that doesn't belong there, of whitish color (or maybe it does)

Any thoughts?

http://www.youtube.com/watch?v=RYmXL0NEAL4

So today was "date night" and I looked for a decent indian restaurant in the confines of my vilage. When I come across kasturi and I read the chef was bangladeshi, seeing as how rare of a gem is to find a bengali chef in Dublin, I said "has to be it". My rating: best restaurant in Ireland (so far...), however, strangely none of the main courses were very good (not in the BIR sense.) For example, my bombay potatoes looked like they had just been cooked in the curry base and had not absorbed enough flavour. They were also swimming in sauce. The jalfrezi was disappointing. No green chilies or peppers or fresh tomato (eventhough the menu says so.) However, the starters, the naan and the popadoms/pickles were absolutely savage.



Left-to-right: chicken jalfrezi, bombay potatoes, fried rice, keema naan, chicken passanda, garlic naan.

Prior to this, me and the missus, we had a shashlick kebab and a tandoori mixed platter.

I get extremely nervous/stressed when I start cooking. I Just get that nervousness of "this all needs to be done, fast, make no mistake" and on top of that, I tend to always forget something in the heat of the moment or simply just change the order of things (which sometimes is not so much of a problem.)

With that said, I have a big friend of mine coming over to visit my new house and I'm tasked to make a jalfrezi/garlic chili and a ctm.

As I can't cook more than a curry at the same time, I plan on buying some foil containers and once I finish the first portion of jalfrezi, I'll be putting it into the container and shove it into the oven, pre-heated but not turned on (or gas mark 1, in case I forget to pre-heat it in advance.) and so on for the next

What are some tricks that help you prepare "large" quantities of food quickly and as hassle-free as possible?

Tonight's tea was compound for a change. I was a little tired of never having naan or a starter to go along with it unless ordering everything from the TA. So I called the local takeaway and in 40 mins until it was delivered, I kicked off a curry and rice, which I am quite proud of taste wise!

The meal


Garlic Chilli Chicken using CA's base




Egg peas pilau fried rice


Chicken Pakora from local TA


Peshwari Naan from local TA


Post-mortem


Left over oil.