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Photgrapic Evidence - Dhansak weekend
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.
Photgrapic Evidence - Dhansak weekend
Well after literally hours of instruction I think Greybeard has imparted enough IT skills for me to downsize my photos and post as evidence of a weekend well spent.
Scotch Bonnets one pan dhal recipe followed by CA's chicken dhansak. So serious I even visited Tesco's as opposed to my usual Saturday Morrison's run (other supermarket chains are available) and bought, as suggested a £1.69 pot of Panch Poran.
I then made SB's dhal which I found fairly simple and straightforward, the only concern was the depleting pan content as I sampled 20+ tasting spoonful's during the cook.
Then onto CA's dhansak, followed to the letter with the exception of the addition of Tamarind paste and an increase of chilli powder (half a tsp. up to a full tsp.). I did use pineapple syrup and pieces despite the majority of commentators opting to omit. Each to their own I suppose.
Really pleased with the resulting dish, perhaps a little runny for my taste and next time I would like it to be a little hotter, I'll use the deggi mirch instead of Kashmiri chilli. I think that's the right way round for extra heat? I could even use chopped Kashmiri chilli's as I've still got an industrial sized bag left from my first spice order.
Anyway just to show the work involved here(hopefully) is a photo reproduction of my efforts....
Scotch Bonnets one pan dhal recipe followed by CA's chicken dhansak. So serious I even visited Tesco's as opposed to my usual Saturday Morrison's run (other supermarket chains are available) and bought, as suggested a £1.69 pot of Panch Poran.
I then made SB's dhal which I found fairly simple and straightforward, the only concern was the depleting pan content as I sampled 20+ tasting spoonful's during the cook.
Then onto CA's dhansak, followed to the letter with the exception of the addition of Tamarind paste and an increase of chilli powder (half a tsp. up to a full tsp.). I did use pineapple syrup and pieces despite the majority of commentators opting to omit. Each to their own I suppose.
Really pleased with the resulting dish, perhaps a little runny for my taste and next time I would like it to be a little hotter, I'll use the deggi mirch instead of Kashmiri chilli. I think that's the right way round for extra heat? I could even use chopped Kashmiri chilli's as I've still got an industrial sized bag left from my first spice order.
Anyway just to show the work involved here(hopefully) is a photo reproduction of my efforts....
- Attachments
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- Ingredients ready to go!
- untitled 1.png (163.33 KiB) Viewed 5423 times
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- Chicken marinated and ready for oven
- untitled 2.png (167.42 KiB) Viewed 5423 times
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- In the pot
- 3.png (150.09 KiB) Viewed 5423 times
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- 10 minutes in - first taste
- 4.png (157.48 KiB) Viewed 5423 times
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- Ghee and coriander added
- 5.png (156.96 KiB) Viewed 5423 times
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- Chicken cooked
- untitled6.png (163.98 KiB) Viewed 5423 times
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- 20 minutes - tasting going well
- 7.png (131.9 KiB) Viewed 5423 times
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- Dhal done! - Greybeards sample on the right
- 8.png (157.99 KiB) Viewed 5423 times
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- Dhansak cooked - too intense for any preparation photos. But it did taste good.
- untitled 9.png (153.02 KiB) Viewed 5423 times
- Greybeard
- BIRD'S EYE
- Posts: 1604
- Joined: Wed Oct 07, 2015 11:18 pm
- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: Photgrapic Evidence - Dhansak weekend
Well done Cliff, that looks stunning.
Dhal is very, addictive, I am amazed that our forefathers actually managed to get any into another curry dish ....
Dheggi will definitely give you that extra kick you are searching for.
Don't worry about the Kashmiri chilli's - I have gone through 2/3rds of a bag in a few months and I don't have Vindaloo regularly.
Dhal is very, addictive, I am amazed that our forefathers actually managed to get any into another curry dish ....
Dheggi will definitely give you that extra kick you are searching for.
Don't worry about the Kashmiri chilli's - I have gone through 2/3rds of a bag in a few months and I don't have Vindaloo regularly.
The definition of insanity is doing the same thing over and over and expecting a different result.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9522
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: Photgrapic Evidence - Dhansak weekend
Just as well you omitted it, since there is none in the recipe. Perhaps you used (or were thinking of) someone else's recipe?Cliff wrote:Then onto CA's dhansak, followed to the letter with the exception of the addition of Tamarind paste
Thanks for your write-up and photos, all looking good
CA (aka Admin)
- ScotchBonnet
- BIRD'S EYE
- Posts: 1653
- Joined: Sat May 23, 2015 6:54 pm
Re: Photgrapic Evidence - Dhansak weekend
It all looks very tasty, indeed. Just how much was lost to sampling between the photo at 10 minutes and the one at 20?
"There is no such thing as too much oil; just an insufficiency of naan".
- TikkaTom
- BIRD'S EYE
- Posts: 1265
- Joined: Sun Dec 28, 2014 4:13 pm
- Favourite Curries: Chicken Madras
- Location: Worcestershire, England
Re: Photgrapic Evidence - Dhansak weekend
Thanks for the photos Cliff, tasty looking food!
Re: Photgrapic Evidence - Dhansak weekend
Thanks for the comments. Re CA's recipe I did follow word for word but ADDED tamarind paste. Grammar was never my strong point!
- seafret
- HABANERO
- Posts: 2328
- Joined: Sun Feb 09, 2014 10:13 pm
- Favourite Curries: Chicken madras, King prawn bhuna, mushroom pakoras
- Location: North York Moors
Re: Photgrapic Evidence - Dhansak weekend
All looking most excellent Cliffrodo.
Free poppadoms and pickles with orders over £15. Tuesday nights only before 6pm.
- Cory Ander
- SENIOR MODERATOR
- Posts: 9522
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
- Greybeard
- BIRD'S EYE
- Posts: 1604
- Joined: Wed Oct 07, 2015 11:18 pm
- Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
- Location: Somewhere north of Watford but south of Inverness
Re: Photgrapic Evidence - Dhansak weekend
Well Cliffrodo, that did not last long once it hit our plates. Your Dhansak was a bit hotter than my attempt, and like the Dhal I had to add a touch of water as it would not reheat properly in the curry station as it was quite thick. None of this microwave mamby-pamby when it comes to reheating guest curries in this house - they get the 5 star treatment .
The pineapple was a nice addition, I have not added this to a Dhansak before but it worked surprisingly well with the lentils. I didn't pick up on the Tamarind, but that could be because I am geared towards lemon / lime for the sour component in curries. The Dhal was nicely spiced, again a tad hotter than I make it, but none the worse for that.
OH score 9/10, and I'll concur.
The pineapple was a nice addition, I have not added this to a Dhansak before but it worked surprisingly well with the lentils. I didn't pick up on the Tamarind, but that could be because I am geared towards lemon / lime for the sour component in curries. The Dhal was nicely spiced, again a tad hotter than I make it, but none the worse for that.
OH score 9/10, and I'll concur.
The definition of insanity is doing the same thing over and over and expecting a different result.
- ScotchBonnet
- BIRD'S EYE
- Posts: 1653
- Joined: Sat May 23, 2015 6:54 pm
Re: Photgrapic Evidence - Dhansak weekend
I'll likely be doing more dal and dansak myself as I just got a 2Kg bag of red lentils for £2.50 (which works out cheaper per portion than an accompanying glass of milk). I used to do a decent vegetable dansak so might brush up on that recipe - need to make it again and actually weight things before I chuck them in.
"There is no such thing as too much oil; just an insufficiency of naan".
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