Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: pap rika on January 20, 2020, 02:31 AM
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He has returned, check out the link
https://youtu.be/tM0Sy6NSqOw
Whilst he may not be to everyone's taste. You've got to give him credit for his contributions. I for one am glad to see his return
Regards pap rika
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Im sure that's an old one Pap, i seem to remember the background noise when i first watched it. he did do some good stuff though.
Having said that looking at the comments it may well be new. :smile:
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Hi mickyp
Definitely new content , he seems to be making a comeback.
Regards Pap rika
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Good Lord, the Second Coming. I never thought it would happen in my lifetime ...
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Good Lord, the Second Coming. I never thought it would happen in my lifetime ...
The more the merrier Phil :like:
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Yep, he's definitely back. Check out the recent link and download the ebook he has provided .
https://youtu.be/onoWnt4uL1o
Regards pap rika
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Downloaded as suggested, Pap. Many thanks for linking to the link.
** Phil.
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How do you download the ebook?
I click on the link but it just opens a picture of the cover for me.
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OK, I do the following (with some difficulty, as the cat has just sat on my lap ...)
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Thanks Phil, no download button for me anywhere I can see (Chrome).
Seems to be just a .PNG image if I right click on it too.
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I don't have Chrome installed, but in Firefox (my second browser, main is Seamonkey) I see not a "Download" button as text but instead just an underlined downward pointing arrow. Anyhow, don't worry too much
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Worked OK on Firefox, so who knows.
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I'm genuinely curious. I don't really see the point of this technique. This is just adding a tadka (some say baghar) to your curry base. I'm of the mind that I like to keep my base simple and tailor flavour to a specific profile when I make a curry. If I think a curry needs a finishing tadka I add it to the curry. I always bloom my spices in oil so maybe this is skewing my perspective?
Other than speed in a production kitchen what advantage does this have? Seems to me all this does is push all your curries to taste similar in the end by using a stronger flavoured base.
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It worked for me using Chrome. Followed the links. Print to pdf.
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I'm genuinely curious. I don't really see the point of this technique. This is just adding a tadka (some say baghar) to your curry base. I'm of the mind that I like to keep my base simple and tailor flavour to a specific profile when I make a curry. If I think a curry needs a finishing tadka I add it to the curry. I always bloom my spices in oil so maybe this is skewing my perspective?
Other than speed in a production kitchen what advantage does this have? Seems to me all this does is push all your curries to taste similar in the end by using a stronger flavoured base.
I agree with you. Certainly doesn't sound like something that a typical BIR (especially a TA) would dedicate either the time or material to when more traditional 70's/80's/90's methods produced a very decent enough curry. I believed the whole idea behind the base gravy was that it was 'mildly spiced' so that a few spices could be added to allow a whole range of flavours. If the gravy is over-spiced then that would limit the flexibility of the gravy - something I'm sure they wouldn't do. Certainly appears to be a lot of additional time and effort to produce for what is essentially (as you say) a tadka. However i am genuinely interested to see the outcome of this 'modern' gravy method.
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This is something that
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This is something that
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Ah, I see. That makes sense. Thank you for clarifying.
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Ah, I see. That makes sense. Thank you for clarifying.
:like:
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Hi Sverige
Thank you for your welcoming comments.
However, for the time being I'm just visiting and seeing how the forum has developed and what's new in the world of BIR.
Not sure yet whether I'll be contributing as I'm old school BIR and it looks like things have moved on a tad - but time will tell.
Cheers. :like:
SnS (smokenspices)
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Hi Sverige
Thank you for your welcoming comments.
However, for the time being I'm just visiting and seeing how the forum has developed and what's new in the world of BIR.
Not sure yet whether I'll be contributing as I'm old school BIR and it looks like things have moved on a tad - but time will tell.
Cheers. :like:
SnS (smokenspices)
If I may, what defines old school? I'm always keen to learn and all too often what is old is what is new...
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Birmingham in the late 70s. Or to quote Alan Partridge, "men in platform shoes getting arrested for bombings" :smile2:
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Haha. I was hoping for something a bit more specific. Like here's a link to a recipe(s) that embodies old school BIR for instance :smile2:
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For what it's worth, I saw something very like Chris's magic oil ingredient at three takeaway kitchens I visited.
First time I was left alone in a takeaway kitchen, for a few minutes while the chef was taking an order over the phone
Curiousity got the better of me.
I opened and had a very good look in their Fridge
Kept in large empty cans from white tower puree, was old oil
Loads of it
I tasted a bit
slightly hot a bit spicy, nothing obviously that special
For ages I thought this was salvaged by simply scooped off the top curry gravy. Then I thought maybe it was just old bhajee oil.
They never told me
But when I made reference to the special oil the chef said something very odd to me
"a tiger never shows all his teeth"
still don't know what that means
But I never found out the origin of the oil.
Then one day I randomly asked for some
and I was given a litre of it.
Using this oil as an ingredient I made the best curry gravy I ever cooked
Totally authentic
And the curries I made using the gravy, were absolutely perfect.
Just like the ones that takeaway made
I knew all their recipes, but up to that point could not duplicate them
A second time I came into contact with similar oil was at a takeaway making up a big batch of gravy.
Must be 14 years ago now
They had done the boiling loads of onion bit and left the pot for half an hour
The oil rose to the top of the pan
They scooped this off into another pan
They added, garlic, tomato puree and spices
then added loads of water
They boiled it til it had reduced right down again
Maybe took 20 minutes
Meanwhile they blended the boiled onion mix
Then added the oily mixture to it
I got asked to leave after then!
Apparently I was making chef nervous
So didn't see the whole Gravy method
The third time I saw oil like this was much simpler
The chef had old bhajee/poppadom oil
He had a chip pan full of it
He heated tomato puree, garlic ginger and spices for a few minutes then simply poured this into a cooked blended Onion mix in a large saucepan.
Don't know if it was important but the onion mix had been prepared the day before
then it was boiled up again and this oil came to the top
at all the places where I used to visit, the gravy was way better than anything I could make at home
It was the whole essence of the curry made using it
so I'm really looking forward to trying Chris's recipe
Never had proper quantities before
and it will keep me pleasantly occupied for a while
I will post the results
Good or Bad
Thank you Chris
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The third time I saw oil like this was much simpler
The chef had old bhajee/poppadom oil
He had a chip pan full of it
He heated tomato puree, garlic ginger and spices for a few minutes then simply poured this into a cooked blended Onion mix in a large saucepan.
Don't know if it was important but the onion mix had been prepared the day before
then it was boiled up again and this oil came to the top
I think this is the essence of the "technique" and I seem to recall pointing this out to Chris on this forum somewhere just before he gave up on his ebook and disappeared into the wilderness. Kris Dhillon does essentially the same thing in her book, although for a much shorter cooking time. It wasn't new then and it isn't new now (as a technique). I think it was the final realisation that he actually didn't have anything new that stopped him in his tracks.
I wish I could find the post where I predicted what his unknown, ground-breaking technique would be.
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He pours "the magic" in at around 25.10 on this video back in 2013!
https://www.youtube.com/watch?v=A91qv2O5eQw
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Haha. I was hoping for something a bit more specific. Like here's a link to a recipe(s) that embodies old school BIR for instance :smile2:
Doesn't exist. That's why people like me get miffed. If you could find a chef from the 70s or 80s maybe they would reveal the techniques they used to achieve it.
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I do believe we actually had one SS. Maybe even more than one over the years.
Some tough rubbery marinated chicken pieces, off the bone, done in the tandoor (or under the grill on skewers) anybody?
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I wish I could find the post where I predicted what his unknown, ground-breaking technique would be.
You'll find it here Santa
https://www.curry-recipes.co.uk/curry/index.php?topic=12073.msg96675#msg96675
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I think you mean here:
https://www.curry-recipes.co.uk/curry/index.php?topic=12073.msg96795#msg96795
Reading that thread through, Mr Happy certainly did like to tease. Would have been much better just to post the info on the forum rather than all that nonsense.
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I will be making a batch of this in a couple of days time so will feedback what I think of the gravy and also the madras I intend to use as a tester for it. I suspect it will not be a game changer...
Sent from my iPhone using Tapatalk
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You'll find it here Santa
https://www.curry-recipes.co.uk/curry/index.php?topic=12073.msg96675#msg96675
Thanks CH. I was so right! (We need a gloating icon ... :lol:)
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Reading that thread through, Mr Happy certainly did like to tease. Would have been much better just to post the info on the forum rather than all that nonsense.
The problem was that in his naivety he'd dug himself a hole by insisting that he had the secret and it had never been seen before. Once it was pointed out to him that he had nothing new he should just have stopped there and come clean. His ebook would still have been useful. Not so much now though, seven years later.
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You'll find it here Santa
https://www.curry-recipes.co.uk/curry/index.php?topic=12073.msg96675#msg96675
Thanks CH. I was so right! (We need a gloating icon ... :lol:)
:like: :angel:
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Reading that thread through, Mr Happy certainly did like to tease. Would have been much better just to post the info on the forum rather than all that nonsense.
The problem was that in his naivety he'd dug himself a hole by insisting that he had the secret and it had never been seen before. Once it was pointed out to him that he had nothing new he should just have stopped there and come clean. His ebook would still have been useful. Not so much now though, seven years later.
Spot on SS!
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So, as promised I made the 'magic paste' and the base gravy this week, followed by a few curries.
The paste did have a lovely TA aroma to it, so I was almost 'dancing around the kitchen' after making it. I then made the base with the paste as Chris describes in his ebook. The aroma did not really come through in the base once made.
First I made a chicken tikka madras, after diluting the base to the normal milky like levels I have always used. It did not cook in the normal manner, no oil separation and I ended up with a pastey curry, that tasted overspiced.
I tried again, another madras, this time diluting the base to be quite watery and got much better results. The madras was tasty, BUT no better than anything I have made with other bases. I made a few more curries (all made on the high output burner, following the same non-stirring style that Sam the chef at Chris' TA uses) and got similar results.
My verdict is this is a very nice base that will make tasty curries. In no way is it some secret answer to creating a world class BIR style curry. 7 years of waiting and feeling disappointed but not at all surprised.
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Thanks for your effort and feedback Alchy, :like:
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7 years of waiting and feeling disappointed but not at all surprised.
Chewytikka
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Alchy - Crazy question - what if you added a tablespoon of the paste to a final curry? With a drizzle of the spiced oil. I'm wondering, for big flavoured curries like madras, would it give it something special?
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Chewytikka
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Alchy - Crazy question - what if you added a tablespoon of the paste to a final curry? With a drizzle of the spiced oil. I'm wondering, for big flavoured curries like madras, would it give it something special?
Yes, something I did think about afterwards. I think it could add something and would be worth experimenting with
Sent from my iPhone using Tapatalk
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Seems odd no ones mentioned the e-book or am I missing something??
https://www.youtube.com/redirect?redir_token=tneQ_RINfN4zuvaW_Y2y_QwM2xt8MTU4MDkxNjgzM0AxNTgwODMwNDMz&v=onoWnt4uL1o&q=https%3A%2F%2Fwww.dropbox.com%2Fs%2Fyx7axzh5l4okqr9%2FCurry.pdf%3Fdl%3D0&event=video_description
Regards
Mick
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I did download the ebook, not much in it but has details of the base gravy and paste, ok for free and a quick look
Sent from my iPhone using Tapatalk
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Seems odd no ones mentioned the e-book or am I missing something??
Yes !
Yep, he's definitely back. Check out the recent link and download the ebook he has provided .
https://youtu.be/onoWnt4uL1o
Regards pap rika
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ahh thanks Phil
Only three weeks behind now lol.
Nice to see the forum busier again :cool:
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Chewytikka
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Hi Alchemist, Check out this link, it's chewytikka,s YouTube channel.
http://www.youtube.com/watch?v=5cG5n-hpHMA#ws
Regards pap rika
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I do believe we actually had one SS. Maybe even more than one over the years.
Some tough rubbery marinated chicken pieces, off the bone, done in the tandoor (or under the grill on skewers) anybody?
Mmmm bombay duck :smile2: :cute:
And chicken off the bone? You must pay 25p extra :)
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I do believe we actually had one SS. Maybe even more than one over the years.
Some tough rubbery marinated chicken pieces, off the bone, done in the tandoor (or under the grill on skewers) anybody?
Mmmm bombay duck :smile2: :cute:
And chicken off the bone? You must pay 25p extra :)
I remember having to pay extra for off the bone lol
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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
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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?
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Bangalore phall
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Bangalore phall
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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
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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.
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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?
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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.
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And next:
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Explanations will follow, but I'm busy cooking. I made some changes to the recipe.
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I will try to photograph the rest of the process but I can't guarantee it.
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I will try to photograph the rest of the process but I can't guarantee it.
Beer does have that effect, Livo
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More a matter of just being too busy preparing other dishes and tasks to take photos, however, I did manage to. I'll post them in a little while after I get them off my phone and resize them. You made me look again at the photos already posted. No beer cans evident. There is 1 or 2 in the pictures to come. I used them to prop the kebab skewers up. I'm now paranoid that you're watching me from afar Phil. :omg:
Changes I made to H4ppychris ' recipe.
I only had 2 green cayenne Chili so I added 1/2 of each a green, red and yellow capsicum. Finely diced and pressed between absorbent paper towel to remove moisture.
I used Bolst's Kashmiri paste.
Substituted All-purpose seasoning in place of salt and also added a small amount of Knorr Chicken seasoning.
500 g beef mince, 500 g lamb mince and 300 g chicken mince.
The eggs were small so I added 2 and increased gram flour to 1/2 cup.
Mix was a bit wet so I added 1 cup of panko breadcrumbs.
Only 1 kebab dropped off the skewer and they were delicious. Served with brown Basmati pilau rice with Turmeric and fresh garden salad. A very nice summer dinner.
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Well done Livo. I cooked chicken tikka in the Tepro grill again this evening, this time using my freshly sharpened 8mm square barbecue skewers, and once again it was not bad at all. There is now, in my mind, no doubt that achieving a very high temperature (800C, in the case of the Tepro) is essential if one is to achieve perfect tandoori or tikka
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More photos of the cooking and eating process. (Beer cans included in these Phil. I knew spy satellites were good but I didn't know they could see through the roof.) Great Northern Super Crisp is a very tasty and refreshing mid strength lager.
Anyway.
30 kebabs on 5 skewers.
1st 3 skewers into the heat.
2nd batch on the go.
1 lot cooked (1 fell off).
2nd batch cooked.
Off the skewers.
On the plate.
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Very nice (apart from the veg!). One question, if I may ? From the photographs, the heat emanates from the bottom of the tandoor; are the kebabs at the top cooked as much as those at the bottom ? Oh, and a cultural question, now that I've looked at the photographs again
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The Pakistani Tandoor is a double walled unit with double ring gas burners. The inside cooking surface is a type of steel and the outside is Stainless Steel. One burner heats the inside of the tandoor through aligned holes in the bottom and the other burns up into the gap between the internal and external walls. You can control them separately and having the wall burner on high you get heat going right to the top and can control the wall temperature for doing naan. It is quite primitive in design and manufacture but efficient in operation.
I usually put lump charcoal inside and once it's alight turn the bottom gas burner right down. Once the lid is on it is pretty even temperature and the top ones cook perfectly well. It is fairly even although the bottom ones do get a bit extra. Not enough to worry about as you can see from the photographs of the cooked kebabs while still on the skewers.
Which veg are you unhappy with Phil? The capsicum in the kebabs, the potato separators or the broccoli and carrot in the salad?
There is a black handled knife on the table under my daughter's hand, partially obscured by the plate. An interesting point on this though. Just yesterday morning it was reported on the TV news breakfast program that the skills of eating with knife and fork are diminishing in the younger population, along with hand-writing skills and penmanship. It appears that pushing buttons, swiping touchscreens and eating with the hands is all that is required in the younger generation.
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Very nice (apart from the veg!). One question, if I may ? From the photographs, the heat emanates from the bottom of the tandoor; are the kebabs at the top cooked as much as those at the bottom ? Oh, and a cultural question, now that I've looked at the photographs again