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Messages - ifindforu

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1
The problem i see in this base ,is what if someone want a korma which is a grabi with little spice powder,

2
Jerry how darn right you are about the amount of oil used and salt.Ive worked at the local t/a for 2 years and have dipped my finger in the gurabi many a time to aquire the correct taste when I cook gurabi at home,I learn eveytime.I seen him do the gurabi all the time,but was suprised to find on my last dip into thr onions which he told me to cook for a minimum of 2 hours,I found it was all oil with the water boiled away,but he uses ghee as well /salt but not table salt its got to be cooking salt.Then thin out with water addin some more oil along the way,no wonder people get fat eating so much curry There is no secret ingedient as he has never hidden nothing from me.I will say i was supprised the other night to see chips in with the onions instead of potsI spoke to the tandoori chef the other night as i was helping with the popadums what happens with the oil in which the pops are cooked ans the onion barghees,he told me it goes in with the gurabiYes little mix powder maybe just half chef spoon to large sauspanYou have shed light on things Jerry but I do create my t/a curry without a 7 kw cooker remember we spoke about the singe and quench method a singe i efficient enough to burn the spices 7 kw does cook faster.By the way korma is just gurabi which already has ginger/garlic in it.... no spice in the dish only what is in the gurabi. coconut milk powder, sugar, and st ivels cream added to it .I aggree.Very good post and hope to hear off you again ifindforu

3
Rice (Plain, Pilau, Special, etc) / Re: Chicken tikka made at our T/A
« on: January 02, 2013, 11:18 PM »
This is for about 7 breasts of chicken
500 pot of yogurt
1 desert spoon of methi
3 fresh chillies a good handfull of fresh coriander
2 desert spoons of mix powder
half a desert spoon of tandoori paste  /
1 desert spoon of tikka paste
half desert spoon of Kashmir masala
1 level desert spoon of Coleman's fresh garden mint
half a mug of mustard oil  /we have used veg oil when we  run out of mustard oil
colour red and light orange

blend up with a liquidiser cut the breasts lengh ways in half and marinade for about 4 hours or more
to make for tandoori chicken its 1 desert spoon tandoori paste and half a desert of tikka paste
in the house we do ours in a halogen cooker i suppose an oven will do all the best
to serve cut the tikka into pieces use a frying pan with some oil some onions and a taspoon of methi,fry for 3 mins  then add the cjcken tikka a little fresh coriander over the top
Very sorry all you curry adicts but just remembered 2 desert spoons of ginger garlic paste and a good squirt of lemon to add to the tikka mix SORRY.Fry some of the chicken tikka with some chopped onions and a pinch of methi ,job done.
the chef said to make tandoori just add more tandoori past and less tikka paste and a bit more kashmir masala still working at the take away JERRY. ps im working on his mosala paste and will post when i have correct amount of ingredients

4
chicken rikka, chunky chat masala,onion,tomato puree, garlic,mixed powder,and some guravy.some put a little cut up cucumber,an 1 chili cut in half
Not sure if this was your intended recipe, IFFU, but if it was, I go along with Ray : chicken tikka has no place in a real chicken chat, despite the fact that many modern BIRs serve a dish of that name which is tikka-based; real chicken chat needs raw (or midly pre-cooked, at most) chicken, not chicken pre-cooked in the tandoor with tikka spicing.

Incidentally, Ray, I don't think you should discount the recipe that omits chat masala : after all, we've long ago learned not to discount recipes for curry that omit curry powder, so there's no reason not to believe that a really good authentic chicken chat (which I also love) can be made with the ingredients of chat masala without including it by name.

** Phil.
Phil if you are looking for an authentic taste,then you will not get from a BIR as they cook for British pa lat

5
I've been attempting to cook curries for about 2 years. My friends think my curries are great, but I'm not really that happy with them. I've been working from recipes I found online as well as Camellia Panjabi's book, "50 great curries of India". What I've been doing is cooking mostly basic chicken curries and madras style curries (usually with coconut milk, but sometimes with yogurt).

I buy my spices whole when possible, then roast and grind them in a coffee grinder. I use ghee, brown my onions until dark, then add garlic and ginger puree (made from fresh garlic and ginger) along with fresh red chilies (I can't find green ones or dried red ones). After that, I add the ground spices, cook for about 1 min, then add tomato puree that I make with a hand blender at a ratio of about 3 small tomatoes to 1 large onion. Sometimes I simmer this for an hour, sometimes I serve it as soon as the chicken is cooked. The spices I use change on a seemingly weekly basis, but I always use tumeric, cumin, coriander, and home made garam masala. Just today I used some paprika, which gave a nice color to the dish, so I'll probably stick with that from now on. In the past I've experimented with fenugreek, fennel, star anise, cinnamon, nutmeg, mace, green and black cardamom, clove, and more I have forgotten. Most of these I still put in the garam masala, but that gets used in fairly small amounts.

What I've been finding is that generally my curries lack the flavors I expect, and the tomato dominates. It tastes like a slightly spicy tomato sauce, and the spiciness comes from the chilies more than anything else.

So, I am beginning to wonder, maybe the problem is my expectations? My idea of what Indian food should taste like comes from restaurants, and I wonder if they are perhaps not doing things in the way that most Indian cooks would recommend, but rather catering to western expectations. Their curries tend to be sweeter and saltier. Probably lots of MSG-based chicken stock. But I was kind of hoping that the spices would do the work and taste as awesome as they smell... but so far, I've managed only mediocre results.

Thoughts?
Iwork in a take away and definitly no MSG

6
Guy's,

I'm looking for a 'good' Chicken Chaat recipe of restaurant quality (or thereabouts :)).  I personally have never ordered it, so don't know what taste I'm looking for but I will order one in the next couple of day's.

There are three recipes posted on cr0 but one looks really over spiced for a single portion, one contains no 'chaat masala' (would have thought that to be integral?) and one contains Chicken tikka, which to my mind, would offer a different flavour to a traditional chaat?

Can any of you fine lads and lassies help out?
chicken rikka, chunky chat masala,onion,tomato puree, garlic,mixed powder,and some guravy.some put a little cut up cucumber,an 1 chillie cut in half

Thanks in advance,

Ray :)

7
Mowgli's - Indian Restaurant Indian
151 CRWYS ROAD
CARDIFF, CF24 4XT

http://www.mowglis.co.uk/

My brother in law had been to Mowgli's a few times before and recommended it to me .So six of us tried it on 16th December .We all had  a wonderful meals with excellent service and good prices, Very nice furnishing, seating and clean toilets  .
I recommend anyone who is in the area to try Mowgli's

WelshMick
cmon boys,what about chillies witchurch road sunday and monday great food

8
hello, I'm new to here and I see lots of recipes for restaurant style curries.

I have been cooking curries for many years, and used to subscribe to Pat Chapmans curry club, searching for the elusive 1980's style restaurant vindaloo.

I'll look through all the recipes in time, but I have never been able to find this recipe. Most curries now seem to be basic curries with added chilli, but the flavour from 20+ years ago was a thin hot and sour sauce, not so "tomato" based as it seems to be now.
probably when they use to boil old chickens,boil them to death. As they were old and tough that how when you asked for a chicken portion it was a long like leg different from todays chicken breasts all the best in your search PS the sour is lemon or maybe use to use a little vinegar  vind = vinegar aloo =potato

9
Can anyone shine light on wheather there is any harmful substances in powdered food colourings or liquid food colourings? I recently read somewhere that there has been food tested in certain establishments with more than the legal amount of artificial food colouring added!

Thanks in advance,
Rob.
you correct there there is a legal amount just dont over do it

10
I have some of this but can't really get that excited about it. I personally don't think its groundbreaking stuff and to be perfectly honest, anytime I go near it the house stinks to high heaven Its THAT potent!
I'm fed up of the smell  :-\
I think I need a curry shed :( ;D

W
but are you mixing it correct

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