Foodcrime
No pictures this time, because sensitive eyes might be watching, but guess whose handlers are taking a nap after eating a whole box of k-bups?
No time tonight to pull a big one, but I managed to clarify a pound of unsalted butter and whip up a spice blend reminiscent of garam masala without any nightshades in it, but with enough dry mustard and piper nigrum to make anyone think twice about huffing it directly.
Tomorrow, we render vegeteables decidedly unhealthy.
Foodcrime
Okay, kids. Here we go. The cameras are rolling, the stove is hot, and the players are ready.
This here is clarified browned butter, also called ghee. Butter's nice, but ghee's got a complex flavor that butter just can't touch. This shoot starts with a healthy long shot of the ghee prepping for a solo performance. https://awoo.space/media/UJKXn_j3Fdllf15GvhQ
Foodcrime
While the ghee's getting ready to... entertain, shall we say? Let's get Studio B started. This is a kilo and a half of chicken thighs, plus about half last night's seasoning blend. These good folks are going to take about fifty minutes in the hotbox together at 170C, and they need to be undisturbed during that time so they can get together and make some magic. https://awoo.space/media/tQEJTEbS3mg-id8wklY
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The veg, however, are not the immediate focus of the scene. That honor goes to Indian fresh cheese, known as paneer. Paneer's got a squeaky texture and a sharp flavor, distinct because it uses vinegar for its curds instead of rennet like most other cheese. We've invited just under a kilo of it to the party and started slicing.
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Oh, look. The ghee's gotten itself nice and loose, and the paneer's ready. Yes, folks, we're frying cheese in butter, because otherwise you might wonder who'd replaced me behind the camera.
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Oh, and just look at what paneer does when you fry it. It firms up and gets golden brown. Each and every last cube gets loving attention, and we wait until the last perfect moment to pull every square.
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Once every last bit of paneer's gotten itself nice and stiff, we can turn our attention to the veg. The cauliflower, carrots, and onion all go into the hot ghee, along with a cup of water, the last of the seasoning blend, and a healthy dollop of garlic base. Rather than boil, we're going to give these good folks a healthy spicy sauna in which to get cozy and learn to tickle each others' fancies.
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It only takes about twenty minutes for the steam to work its magic here in Studio A, and the vegetables have gotten... snugly. They're limp and slipping into one another, and they've covered themselves and each other in hot ghee, spice, and garlic broth. It's a mazola party by way of Tarla Dalal up in here.
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And now, the money shot on Studio A: some flour, salt, and water got together off-camera to form a thick slurry, which we've introduced to the hot broth. Almost as soon as it hit the water, it did its job, just like it was hired to do: it shot its load and turned all that spicy garlic broth into sauce.
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Back in Studio B, we can see what the chicken and seasoning have gotten up to in the meantime: the chicken's clearly enjoyed itself, and the spices have definitely helped.
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And there we have it: gobi gajar paneer. The sauce makes the fried paneer nice and soft, the veg have soaked up the spice, and everything just sinks into the rice and makes everything fragrant. Brilliant mouthfeel, lovely taste. It may not be a Bollywood classic, but it's got homegrown dazzle.
Foodcrime
So, back in Studio A, the fluffers have been busy, getting some of the other players in the mood. This here's a pair of cauiflower, some carrots, and an onion, all diced up and ready for their cue.
https://awoo.space/media/RAYPqI6lPTgajXyydsU