Topic: h4ppyleader secret base and spiced oil revealed

[Peripatetic Phil]

I remember having to pay extra for off the bone lol

When I started eating BIR (a term as yet to be invented), off the bone was +50p, and the same supplement for breast, so each main course used to cost £1-00 more than the menu price ...  And that at a time when a main course was around £4-50.

** Phil.

[Onions]

Yeah, didn't someone post a picture of a 70s menu here at some point?

I remember phall had an odd name; what was it now. Banglaphall or something?

[Peripatetic Phil]

Bangalore phall — I still call it that.  And attached is a menu from that period, clearly shewing the supplement for breast and/or off the bone, but there are no currency units so it's not entirely clear what they were charging ...

** Phil.

[romain]

Bangalore phall — I still call it that.  And attached is a menu from that period, clearly shewing the supplement for breast and/or off the bone, but there are no currency units so it's not entirely clear what they were charging ...

** Phil.

My local calls it Bangalore Phall as well so the name lives on this side of the pond anyway.

[pete]

well, I had a go using the ebook. I made the bombay potato
The potatoes are pre cooked by deep frying with with no spices.
A different approach but you know it's not that bad an idea
I've pre cooked far worse using " genuine" methods
I made the spicey oil and secret paste
I also made the gravy as per the book
Then I went on to make the Bombay potato recipe.
A lot of work but I knew it would be
I also made the Lamb Kabab from his book
To tell the truth it all is a little confusing because the book recipes really don't show the same as his online videos
With the base gravy and spicey oil video, there is none of the books adding very hot oil a spoon at a time to watered down cooking spices.
In fact the quantities don't tally either
One part says 500ml of oil
Another says 700ml
Who knows?
I AM grateful that he put the book out
So thank you Chris

The results?
Well the curry was ok
Nothing really better than I can make already though
Not far off the Adey Payne recipes I was shown

But I must say the kebab was very good
I froze some and had a bit again last Friday
Thought it was even better the second time around

With the gravy and magic paste
Maybe I cooked it wrong
I did what I thought was right, but it's not the same as seeing something done or being shown how to do it first hand
Perhaps the garlic ginger should have been fried longer?
It's not really clear

Anyhow see pictures below

[livo]

Good effort pete.  It's refreshing to see someone have a go at a set of working recipes and take the time to report back on the results instead of just voicing on it from just reading about it.  Doing all the prep for a start to finish is a lot of work and it's often difficult to devote the time.

I can't say I'm surprised at your description of the end results and difficulties though.  I guess at this stage in the evolution of home cooked BIR, there isn't a lot to be learnt that isn't already known.

It's good to know the kebabs are good. I'll give them a try based on your recommendation.

[pete]

the kebabs are very good but there is inconsistancy between his book and video https://www.youtube.com/watch?v=YcWQMyXVZ74&list=UU9rT1AQMqTGiOO8uEf8foSA&index=33&t=0s
in the video he drains off excess liquid from the minced onion, he adds muiced chicken to the mix and he also uses a special takeaway fried kashmiri masala. I would like to try that version as well. making the kashmiri masala is a job in itself when combined with everything else you are doing
https://www.youtube.com/watch?v=b3d21zsmM8E&list=UU9rT1AQMqTGiOO8uEf8foSA&index=22
I mean how far do you want to take this?

[livo]

Well let's try to inject a bit of life into the forum.

Here are some photographs of me cooking the last bit of Kebab mix as a Chef's Sampler. I made 32 X 60 g kebabs that will be going into the Tandoor this afternoon, weather permitting.

I ended up with a little bit left over so I made a mess on the cooktop. Delicious.

[livo]

And next:

[livo]

Explanations will follow, but I'm busy cooking.  I made some changes to the recipe.