Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Garp on October 25, 2014, 10:21 PM
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An attempt to reproduce one of my favourite TA dishes at the moment. Not perfect but getting close :)
(http://www.curry-recipes.co.uk/imagehost/pics/051f12709e006bf7bcdb38bb93cf7813.JPG) (http://www.curry-recipes.co.uk/imagehost/#051f12709e006bf7bcdb38bb93cf7813.JPG)
Will post recipe if anyone is interested and I can decipher my scribbled notes ;)
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I'd eat it , needs a sprinkle of CA mind, keep up your experiments garp , I'll look forward to your final recipe
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There is fresh CA in there, bud, cooked out. If you choose to ruin it with fresh on top then so be it :)
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I must be living a sheltered life, every curry I see on here tonight is new to me. What's a basanti when it's at home? I mean what are the defining characteristics? And is this a new creation or a house special from somewhere, or have I simply had my head in my arse and missed it on every menu I've looked at the past 30 yrs?
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I believe it is a Scottish dish Don
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Donald, I believe that Andy is correct in saying that it seems to be a dish favoured by Punjabi BIR's/TA's in Scotland.
Here are a few descriptions:
The New Serena, Dunfermline : Selected pieces of meat, poultry or king prawns treated tandoori style, cooked in a special curry sauce, cooked with onions, tomatoes, green peppers, touch of achari masala and almond flakes.
The Alishan Restaurant, Glasgow : Selected pieces of meat, poultry or king prawn treated Tandoori style. Cooked in special curry sauce with onions, tomatoes and green peppers, touch of achaari masala and almond flakes.
Do I detect a trend?
Tikka-Way, Kilmarnock : cooked in a special curry sauce with onions, mushrooms, peppers, a touch of mixed pickle and topped with almond flakes.
Mmmm! - don't like mushrooms in curry.
Gurkha's, Crieff :Selected pieces of meat treated tandoori style cooked in a special curry sauce, topped with onions, tomatoes, green peppers and a touch of Achari Massala.
And my own local TA,
India Palms, Dumfries : Cooked in special curry sauce, topped with onion, tomatoes, green peppers and touch of achari masala & almond flakes.
Now I have to say I have never found any evidence of the topping, particularly no almond flakes or green pepper, as per the attached pic from the Palms:
(http://www.curry-recipes.co.uk/imagehost/pics/a10ada99777f3f2625da49cc0935cfe6.JPG) (http://www.curry-recipes.co.uk/imagehost/#a10ada99777f3f2625da49cc0935cfe6.JPG)
Anyway, have to go make Cottage Pie, so will post recipe later. I would really appreciate anyone trying it out and giving comments, positive or negative :)
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Hi Garp am I correct in thinking that this dish is made using onions, green peppers, tomatoes, almond flakes and achari masala? :)
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The photos are looking very decent Garp, would like to try them both.
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Hi Garp am I correct in thinking that this dish is made using onions, green peppers, tomatoes, almond flakes and achari masala? :)
Well spotted Sherlock Andy. Although I have never come across green peppers or almond flakes in the dish.
The photos are looking very decent Garp, would like to try them both.
Thanks LC - I'm about to attempt to post recipe :)
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What heat level is the curry Garp?
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At the risk of being lambasted for my recipe/cooking technique (like I care) - here is my attempt from yesterday. It's not bad for a Scottistani dish by the way.
Basanti
Ingredients :
2 tbsp Vegetable oil
1/4 tsp asafoetida
1 1/2 tsp mix powder
1 1/2 tsp garlic/ginger paste
2 tsp onion/chilli puree
6 tbsp tomato paste
4 ladles base sauce
1 tsp tandoori masala
1 portion of pre-cooked lamb/chicken
1 1/2 tsp methi
1 tsp salt
1 tsp sugar
2 tbsp roughly chopped coriander leaf
1 tbsp Mother's Recipe Mixed Pickle (or similar)
Method :
Heat oil in preferred cooking vessel (not too hot).
Add spice mix and asafoetida and stir for 30 seconds or so
Add garlic/ginger paste and stir for 30 seconds or so
Add onion/chilli paste and stir for a minute
Add tomato paste and Tandoori Masala and cook out for a few minutes, adjusting heat as necessary.
Add salt and sugar and stir in
Add two ladles of base and pre-cooked meat and simmer until reduced by about a third.
Add 1 1/2 tsp of methi leaf and a good tbsp of chopped coriander leaf and stir well
Add another ladle or two of base and pickle and reduce to desired consistency - should be thickish.
Notes :
1/ My ladles are 100ml.
2/ Mix powder is: 2 parts ground cumin
2 parts paprika
2 parts ground fenugreek
1 part ground coriander
1 part Garam Masala.
3/ Onion/Chilli puree is half an onion and two bullet chillies pureed.
4/ I use TRS Tandoori Masala which contains natural food colouring, but add a little red if you like.
5/ My tomato paste is one large tin of blitzed plum tomatoes, with around 75ml water and a large tbsp of tomato puree.
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It's a medium heat curry, Andy. But I'm sure you can up the heat level if you so desire :)
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Cheers Garp, thanks for sharing the recipe. Im fine with medium heat curry, its just the mild I do not like
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Give it a go, Andy. I respect your opinion, so would appreciate any feedback :)
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Made this yesterday and i quite liked it, reminded me of an Achari from The Fiery Holes
http://www.tripadvisor.co.uk/Restaurant_Review-g1082593-d6403980-Reviews-Fiery_Holes_Grill-Bilston_West_Midlands_England.html (http://www.tripadvisor.co.uk/Restaurant_Review-g1082593-d6403980-Reviews-Fiery_Holes_Grill-Bilston_West_Midlands_England.html)
I really enjoyed it Garp a very well flavoured dish, will be making again. My dish was a red colour but for some reason doesn't come across on the picture. I used Dip's recipe for the Chicken Tikka.
(http://www.curry-recipes.co.uk/imagehost/pics/d300726d3b5c6669e3a0ac863ea1965a.JPG) (http://www.curry-recipes.co.uk/imagehost/#d300726d3b5c6669e3a0ac863ea1965a.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/b41f34adf65fb9186634c0857d6eb635.JPG) (http://www.curry-recipes.co.uk/imagehost/#b41f34adf65fb9186634c0857d6eb635.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/1d9298af0289ebb0b983880c7b897597.JPG) (http://www.curry-recipes.co.uk/imagehost/#1d9298af0289ebb0b983880c7b897597.JPG)
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Thanks for trying it, Frank, and for the positive feedback.
Yours looks better than mine did btw :)
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That certainly looks Damn tasty :P I'll be knocking this one up very soon
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I'll look forward to your feedback, Dave, positive or otherwise :)
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No worries Garp. I just need to cook myself an elaichi north indian special first, having been served a complete abomination of the dish the other night from its namesake. Number has now been removed from the phone. I did shed a tear or two since the original dish inspired my copy.
Your ingredients certainly appeal and equally the texture. I do like my curries to be on the thicker side. I may not be able to restrain myself from adding a touch of chilli though :-\
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I may not be able to restrain myself from adding a touch of chilli though :-\
;D
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Garp, can I ask why you use the Asafoetida / Hing? If in fact you did include it.
My understanding of this ingredient is that it is used either to reproduce onion/garlic flavours in dishes eaten by certain groups of people who can't eat root vegetables for cultural / religious reasons, or as an addition to vegetarian dishes, particularly pulses and legumes, to control methane production in the gut. OOOPs :-\, bloody dog.
As the recipe already contains garlic and onion and base sauce, which I assume has onions, is there any reason for it's inclusion? Not having a go at you, just curious that's all.
By the way it looks great and I especially like the consistency of Unclefrank's effort. That is exactly how I like my curries to be made. I've got a heap of boned out lamb in the freezer so I'll go get some out and have this for tonight's dinner I think.
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Garp, can I ask why you use the Asafoetida / Hing? If in fact you did include it.
Hi Livo - I had been trying a few variations of this sauce and I think hing has it's own unique flavour, which I like; especially when fried briefly. I felt that it's addition brought the flavour a bit closer to the dish I was trying to replicate.
:)
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It's a keeper. Yummy. Wifey on the puter tonight so I'll put up pics and appraisal tomorrow but it's a yes from me.
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When using asafoetida source the rock hard amber resin neat stuff and grate 1/2 tsp into warm oil for a Bir aroma and unque taste ;D
The yellow powder is 95%fillers
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The yellow powder is 95%fillers
Agreed. But even with 95% fillers I would not use 1/2 teaspoonful in a single portion, so when you write :
When using asafoetida source the rock hard amber resin neat stuff and grate 1/2 tsp into warm oil for a Bir aroma and unque taste ;D
that equates in my mind to 10 teaspoonsful of the adulterated powder. Are you /sure/ you meant 1/2 teaspoonful ?
** Phil.
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Yes Phil
1/2 tsp of powdered is fugitive
1/2 tsp resin is a different result and not overpowering at all
from my using experiences
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Yes Phil
1/2 tsp of powdered is fugitive
"fugitive" ? I do not know if your spelling checker intervened, but I cannot think what you might have typed that would have ended up as "fugitive" !
1/2 tsp resin is a different result and not overpowering at all from my using experiences
Well, I shall have to try to lay my hands on some of this miracle ingredient in its pure form, but given the difficulty I used to have sourcing even the adulterated powder ("Do you have any asafoetida, please ?" -- "Pardon ?" -- (repeat) -- "Hing. Do you have any /hing/ ?" -- "Pardon ?" -- "Hing, ting, ingu, inguva, kayam, perunkayam ..." -- "No, sorry.") I am unconvinced of my ability to source any of the real stuff ! Do you use red or milky white, by the way ?
** Phil.
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I remember the good old days when hing was hing. Nowadays its like trying to find rocking hose sh**e >:(
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Phil try this link hope it works
https://www.facebook.com/PlanetSpices (https://www.facebook.com/PlanetSpices)
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You've peaked my interest now with using hing as a flavour in it's own right. I only have powdered so I'll need to investigate the raw stuff.
Here are some pics of yesterday's efforts and I must say that it turned out pretty nice. I think I'll do the pre-cook in the PC next time as the lamb didn't have the fall-apart tenderness that I like. It was still good though, even without hing.
I used the Kushi recipe from here for pre-cooked Lamb and my own variation base gravy made by taking pieces from all over the place. a very enjoyable dish and Lamb Basanti will be a regular for me.
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Also had Mango Chicken with Kushi chicken and Navratan with Kushi vegetables. The Kushi method of pre-cooking all 3 is well worth the effort and I'm starting to think 5% is more like 1 or 2%.
Apologies for not photographing the Navratan in a serving dish (or foil tray). Pis of Mango chicken in related original thread.
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Looking good bud. Thanks for the feedback :)
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Looking good bud. Thanks for the feedback :)
No worries, I really should have tidied up that bottom right corner of the plate (or put it in a foil tray), for the photo shoot. I'll sack the photographer immediately.
I'll be sure to let you know what my findings are about Asafoetida as soon as I can get my hands on some pure stuff. Another piece to the puzzle hopefully. I love the way little snippets like that can lead to discovery and the "Eureka" moment.
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I don't use the 'pure' stuff (if there is such a thing). Get mine from a Wholefood shop in a nearby town. I have no idea of the content ratios.
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According to the spice guru I know in Sparkhill you have to go easy with whole hing, as it causes your teeth to rot, and fall out. The compound powder is OK, particularly in dal dishes as it reduces flatulence.
Rob :)
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According to the spice guru I know in Sparkhill you have to go easy with whole hing, as it causes your teeth to rot, and fall out. The compound powder is OK, particularly in dal dishes as it reduces flatulence.
Rob :)
One of it's other mystical powers is that it supposedly enhances your singing voice. As my teeth are already beyond help, you can look forward to seeing me on the television talent shows doing my best Susan Boyle impersonation soon.
The old Stink Finger is amazing stuff. What an act? The toothless Tenor who can't pass wind.
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I just came across a recipe, which for all intents and purposes seems to be a Base Gravy. Interestingly it uses a pinch of Asafoetida.
Also very interesting is this little snippet from the accompanying notes.
After the sauce is complete and the oil has separated the notes say:
"For a more professional taste, add a tsp of water and stir fry again until oil separates from the mass. Repeat once more."
This is a recipe for a home based Curry Sauce with only 2 onions so the tsp of water would obviously be increased for larger quantity but the extra procedures given and the reasoning backs up something written recently here about a double cook being essential.
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Revisited this one today, after having had it a couple of times from TA since the last time I tried. The pic looks much like the others I guess, but here it is anyway:
(http://www.curry-recipes.co.uk/imagehost/pics/b9d0e7b82baa6725397836e67e3f830e.JPG) (http://www.curry-recipes.co.uk/imagehost/#b9d0e7b82baa6725397836e67e3f830e.JPG)
I got the lamb just about right this time (which was a biggie for me). Similar to what Lou posted - leg cut into large chunks and slow-cooked for two hours.
I also made a few little alterations, adding very finely chopped onion and green pepper, plus some almond powder towards the end (and a little chilli powder to lift it).
It's a really nice curry; but, to be honest, it's not what I'm aiming for - which is to recreate the TA version. I'm beginning to think that the Tandoori Masala is possibly taking the flavour in the wrong direction.
Anyway, if anyone is interested, here is the updated (but not finalised) recipe :
Basanti
Ingredients :
2 tbsp Vegetable oil 1 tbsp finely chopped onion
1 tbsp finely chopped green pepper
1/4 tsp asafoetida 1 1/2 tsp mix powder 1 1/2 tsp garlic/ginger paste 2 tsp onion/chilli puree 6 tbsp tomato paste 4 ladles base sauce 1 tsp tandoori masala 1 portion of pre-cooked lamb/chicken 1 1/2 tsp methi 1 tsp salt 1 tsp sugar 2 tbsp roughly chopped coriander leaf 1 tbsp Mother's Recipe Mixed Pickle (or similar) 1 tsp ground almonds
Method : Heat oil in preferred cooking vessel (not too hot). Gently fry chopped onion and pepper until softened.
Add spice mix and asafoetida and stir for 30 seconds or so Add garlic/ginger paste and stir for 30 seconds or so Add onion/chilli paste and stir for a minute Add tomato paste and Tandoori Masala and cook out for a few minutes, adjusting heat as necessary. Add salt and sugar and stir in Add two ladles of base and pre-cooked meat and simmer until reduced by about a third. Add 1 1/2 tsp of methi leaf and a good tbsp of chopped coriander leaf and stir well Add another ladle or two of base, pickle and ground almonds, and reduce to desired consistency - should be thickish.
Notes : 1/ My ladles are 100ml. 2/ Mix powder is: 2 parts ground cumin 2 parts paprika 2 parts ground fenugreek 1 part ground coriander 1 part Garam Masala. 3/ Onion/Chilli puree is half an onion and two bullet chillies pureed. 4/ I use TRS Tandoori Masala which contains natural food colouring, but add a little red if you like. 5/ My tomato paste is one large tin of blitzed plum tomatoes, with around 75ml water and a large tbsp of tomato puree.
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Looks good Garp. Hope your lamb was nice and tender :)
;)
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Looks good Garp. Hope your lamb was nice and tender :)
;)
It was, Lou. I had cooked it a couple of weeks ago, using a similar technique to yours. Then froze it. It turned out 90% perfect. That's why I asked you earlier about the slow-cooking time, because I have had trouble getting lamb right in the past. But this was nice so thanks for your input :)
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No probs, last time I did it in z Pyrex dish in the oven and I overdid it so was pleased this time also ????
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No probs, last time I did it in z Pyrex dish in the oven and I overdid it so was pleased this time also ????
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Had another go at this one today. Dropped the Tandoori Masala and upped the heat level a little. I think there is too much methi in it so it's getting halved next time. Still a half decent curry though :)
(http://www.curry-recipes.co.uk/imagehost/pics/5cb69079373935932eb27f0fbb242871.JPG) (http://www.curry-recipes.co.uk/imagehost/#5cb69079373935932eb27f0fbb242871.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/ee64bd0b95069a8409a8959ec1f054bd.JPG) (http://www.curry-recipes.co.uk/imagehost/#ee64bd0b95069a8409a8959ec1f054bd.JPG)
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That's a tasty looking plate of food there. I've tried or even seen Basanti in a restaurant so wouldn't know what to expect. Could you say what it is like at all, apart from overdone on methi?
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If you look back through this thread, SR, there are descriptions. It's a local creation which restaurants/TAs seem to do - let's call this one a Basanti.......
Mine isn't nearly as good as theirs, but reducing the methi should bring it closer :)
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Hi Garp I must admit I've never heard of this curry but I will be making it thats what it's all about
trying different recipes gives you that bit of a Buz
Will post my result hopefully soon
Bob.
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Good luck Bob. Look forward to seeing your results :)