Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: ghanna on March 28, 2005, 10:35 AM
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hi,all
i asked him a lot of questions.
yes they re-use the oil ,it give the gravy a nice taste and encourage fermintation of the gravy? specially at night when the temperature of the restaurant goes down and there is no activity.as well they re-use it because they want to save money.
Not the oil it self which help the fermentation ,but the liquids that goes back to the gravy with the oil.
he told me every restaurant and take away is doing this
he thinks that the missing taste that all of us are looking for? is the fermintation which is happening in the gravy? because it is? never referegrated? it is always on the cooker (room temperature).
he told me every chef has his own secret spice formula ,chefs are very secretive about what they use , very expensive to employ, if you are not good with them they will leave you and go and at the end restaurant owners are going to loose ,because customers are getting use to specail taste and ingredients in their curry and if it is not the same every time they ordered they will notice it,and start asking questions,at the end we tell them but in majority of cases we loose this customer.
he told me that curry gravy basic? ingredients are the same in every restaurant and take away
onions ,garlic,ginger,tinned tomato,tomato paste,carrots, sweet red pepper, oil, plain water (no STOCK or MILK )? , salt, then you can choose from the following? (potatoes, chick pea, red lentils,sweet potatoes,? celery, ....etc) these are thickeners and give body to the gravy ).
two ingredients that the restaurant owner don't know is :
SPICE BLEND
HERB BLEND
he told me these make a great difference between a first class gravy and a normal gravy
the chef and only the chef know their ingredients.
i told him all the spices are the same ,he said no? there is VINDALLO ,bhuna,tikka,tandoria, MADRAS ,KORMA .. . etc ,pastes and spice blend in the market are they the same ?not all blends are the same .
i asked him what other ingredients in the gravy? ?tomato ketchup .....yes i notice he puts it .
sugar... yes if the onion taste is a little bitter.
monosodium glutamate? ? ....... i don't know may be the chef is using it,
tamarind puree....yes if the gravy is very sweet because the onion was sweet.
coloring ...... i don't know the chef know
any other secret ingredient? ?.........i don't know but the chef know.
at the end he told me making a gravy is a like any thing else in? cooking you have to taste and adjust ingredients from batch to batch.
do you fry garlic and ginger in the beginning of making the gravy or you add it at the end ?...
one of the chefs that i employed was doing it in the beginning and another one was adding it at the end with the oil? ?....it depend on which chef.
this is all as much as i can remember now.
i hope that i helped
thanks
ghanna
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Hi ghanna
What do you think the herb mix might be. I can only think of corainder leaf, mint and methi. What else is there?
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hi,yellowfingers
the kitchen staff i bribed (please see who thinks there is a secret ingredients in the curry sauce by Pete reply no :24 ) told me the herbs that he can smell is four CORIANDER , MINT , scared basil, dill.
i made some inquiries and find out that sacred basil is use a lot in THIA cooking it is like normal basil but a little bit stronger.
thanks
ghanna
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Great post Ghanna, thanks.
I strongly believe that the chefs having their own secret spice/herb mixture is not the secret to that taste, reason being there are so many chefs creating the same base (pretty much).
It could be a powerful single ingredient like MSG but I doubt it is something like a simple spice missing, ground fenugreek seeds for example. Because all the BIR's across the country produce pretty much the same curries it has to be down to a common factor, what could this be?
It could be MSG or something similar but I believe it is just in the way they all work e.g. the way they reuse spiced oil over a prolonged time.
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One other point to make which I dont think anyone has considered before - the chef's themselves may not know the secret to that taste!!
Sounds mad but if it is a by product of the way they and the restaurant operates it is entirely possible.
The people who had the gravy demo in brick lane may have had the perfect 100% accurate demo of creating curry base, hiowever becuase it hasnt been used as a BIR would of course it doesnt taste the same.
When I next make a base up I will keep it in my pantry, not freeze it and reuse the spiced oil. Book me an ambulance for 2 weeks time!
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hi, Mark J
may be it is the fermintation in the gravy
once i tried a gravy without any spices, it was awful, what i want to say is the spices give a
special kind of taste , may be it is the spices may not.
i will keep trying
thanks
ghanna
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can smell is four CORIANDER , MINT , scared basil, dill.
I think that the use of sacred basil is probably unecessary. It has only been available in the uk in any quantity in the last fifteen years since Thai restaurants have become popular and so the imports have increased. Before that it would have been very hard to obtain, and it is quite expensive even now. Some base sauces have star anise added which has the same aniseed flavour of thai basil and has been available in the UK for a long time because the chinese and indian/pakistani use it.
I'm not sure about the dill because I've never used it. Do you know what its predominant flavour is?
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hi,yellow fingers
this is what he told me ,i don't know
may be it is star anise may be it is sacred basil.
i know that Indians use a lot of dill in their cooking as an example in DANSHAK ( vegtable ,lentil,meat or chicken curry ) CAMELLIA PANJABI in her book 50 great curries of India is using it.
they use it in Scottish cured salmon as well .
it is very difficult for me to describe its taste but it is very nice , you can find it at all major super market in the fresh herb shelf.
thanks
ghanna
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When I next make a base up I will keep it in my pantry, not freeze it and reuse the spiced oil. Book me an ambulance for 2 weeks time!
Don't worry about it Mark. As long as your base is water, vegetables and spices only, it is quite safe to leave it out unrefrigerated for 24 hours or longer even in summertime. Just make sure it is boiled for ten or fifteen minutes on use. Don't risk it if there is any meat or meat juice though.
may be it is the fermintation in the gravy
Yes, definitely. As I posted elsewhere, leave the base sauce to rest for at least a day before use. It won't give that taste we are after but it is one more link in the chain towards that goal!
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Don't worry about it Mark. As long as your base is water, vegetables and spices only, it is quite safe to leave it out unrefrigerated for 24 hours or longer even in summertime.
I was thinking more like 4 weeks ;D
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Some thoughts:
fermenting the base - that's something new!
It would rely on natural yeasts in the air, like naturally leavened bread.
If it's got a film of oil on top, it'll probably need stirring now and again to replenish the oxygen levels.
I'd be wary of fermenting anything with meat extracts, rice, or pulses in - the protein favors food poisoning bacterial growth (even if it's subsequently boiled, killing the bacteria, these bacteria can leave behind dangerous chemical compounds).
Finally, If restaurants are leaving their bases for a few days before use, they would probably do this at room temperature as the quantity would be difficult to refridgerate,
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If restaurants are leaving their bases for a few days before use, they would probably do this at room temperature as the quantity would be difficult to refridgerate,
Im not so sure about this from what ive been told at different places the gravy is made up either at the end of the night or during the day for the next nights use. Thats not a long time for it to be sitting around?
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I don't think the curry gravy is kept longer than four days.
I was told that it is not refridgerated but kept in a store room.
There is definitely a curry gravy pot on the stove all evening too!
I wonder if it's left there all night?
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Well ive just cooked a madras with my gravy which has been sitting on my cooker since yesterday and the flavour had definetely improved. You can tell it had because the gravy itself smelt more fragrent and spicy. Personaly I think its as good as its going to get but like Pete im still willing to try anything else if someone can get inside their local restaurant ;)
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hi,all
i tried with the owner to let me watch the whole procedure of the curry gravy making (4 hours )as i have been told but he refused with a lot of excuses (don't want to waste my time , kitchen very hot , chef will not accept , i am going to be in tears because they peel and cook a lot of onions, my clothes will smell bad .........etc )
i tried to convince him of bringing my curry gravy and the chef cook me a meal from it and i will pay for it (.i wanted to know if the high heat factor is true or not ) ,guess what was his answer no.. no it is against the health and safety regulation we cannot do that
may be some one else can try with their restaurant or takeaway, i will not loose hope i will try again.
thanks
ghanna
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Hello ghanna,
Maybe you should disguise yourself as a health inspector, don your whites and tell him you have to watch him prepare his gravy to make sure he is not breaking any health regulations !!
Any health inspectors on the forum?
Cheers,
Barry.
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Kept my Gravy next to the cooker at Room Temp, by day 3 took the lid off and it was bubbling and i assume fermenting. I cant see this happening in a takeaway as it would spoil way to quick.
Just my two cents.
S ;D
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hi,ADMIN
yes you are right ,this is nature.it will ferment badly until all the sugar in the onions and tomato is finished.
but in the restaurant they keep the gravy hot all the time they are cooking, only at night they will switch off the fire .
did you leave your gravy all the time cold on top of the cooker ?
please come back and tell us.
thank you for doing this experiment in behalf of all of us, it is very nice to know what will happen if we leave the gravy out for 3 days.
could you please tell us what other things did you notice in the gravy i.e texture, colour, smell .
thank you in advance
ghanna
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hi, ADMIN
may be he was not telling me the truth when he mentioned fermentation, i don't know .
thanks
ghanna
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Kept my Gravy next to the cooker at Room Temp, by day 3 took the lid off and it was bubbling and i assume fermenting. I cant see this happening in a takeaway as it would spoil way to quick.
Sooner or later, one of us is going to get food poisoning.
I left my gravy out for three days too.
It didn't bubble, but improved on day two.
I think more than three days is really pushing it
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I have made the base before using Pete's Gravy (Dec 04) and because of the layer of oil on top about 2cm i have managed to keep it in the fridge for 2 weeks without it going off.
I think i am going back to grass roots with pete's gravy and will try to improve my cooking technique.
Ive been out and got myself a gas burner from a camping shop for ?10 will be cooking full steam ahead on that.
Remember peeps there are people who lurk on this forum who i am convinced give dis-information to throw you off the trail or for a laugh.
I don't want to start an argument but some peoples comments are suspect............ ;)
S
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Remember peeps there are people who lurk on this forum who i am convinced give dis-information to throw you off the trail or for a laugh.
I don't want to start an argument but some peoples comments are suspect............ ;)
Ive thought that myself, for all we know there is a chef or two on here that are trying to through a spanner in the works :-\
I can't see why though im sure that most chefs are approachable and don't mind talking about it once you know them.
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hi,all
when i go inside the restaurant kitchen and watch them prepare my curry ,i notice that the oil separates very quickly from the gravy even when their gravy is very thin .
when the gravy is that thin it only means that they watered it a lot, so how come that the oil separate very quickly when there is a lot of water in the gravy ? i have been told that the oil will not separate from the gravy unless much of the water is evaporated.
in my kitchen it take me some time to get the oil separated ,i cook over a very high heat like the restaurant do.
if any one know the reason for this ,please tell me.
thanks
ghanna
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Hi Ghanna , done a Vindaloo tonight(pureed the ingredients) my oil separated as soon as it came to the boil, (3 minutes approx..) & yes it was another experiment , looks like its going to be another success, (slight variation on my Phall like recipe) mmmmmm HOT !!! ;D :o ;D :o ;D
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Hi,Darthphall
It take approximately the same time for me , but in the restaurant it is quicker,it take less less time.
I don't know why.
Thanks
ghanna
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Are they using gas ? as this will heat up much quicker & give a higher heat. I believe this has a lot to do with the reason we all are struggling
to get that taste, see my thread on cooking the oil for 20/30 minutes on high before cooking. As the curry ended being that sweet you
would have thought i`d put several spoons of Sugar in it.Maybe this is why we all get variation. You know when you use the same ingredients for a certain dish yet the curries taste very different virtually every time you cook them.Also i`m going to experiment with Lasan chicken tonight will let you know how it turned out , wish me luck i`m going in !!! :D :D ;D 8)
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Hi, Darthphall
yes they are using gas and so do i.
When you say that you cook the oil on high for 20 to 30 minutes do you mean you heat it up like when you are going to fry chips ?
I wish you luck with the Lasan chicken curry.
Please come back and tell us.
Thanks
ghanna
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Yes oil hot enough to cook chips !! experiment cooling as i write this. :-X
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Hi, Darthphall
waiting for the results , any news.
thanks
ghanna
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Ghanna.
Turned out different than what i expected but i had a bowl last night & enjoyed it.
I was wondering why bother with the curry base at all (trying to put myself in take-away business mode !!)
But it does not taste like my local take-aways, but i believe there is a lot of scope with this method(the curry had the not so harsh flavour
,like the take-away) as i think the strong onion base may be hidding the taste.I will continue with this experiment with a few other variations.
INGREDIENTS.
1. SMALL GOLF BALL SIZED ONION.
2. 400 ML VEG.. OIL.
3. 4 SMALL (50 PENCE SIZED) TOMATOES.CUT INTO 4 PIECES.
4. 4 BAY LEAVES.
5. 1 DESERT SPOON CURRY LEAVES.
6. 1 TEASPOON GROUND BLACK PEPPER.
7. HALF TEASPOON SALT.
8. HALF TEASPOON TURMERIC.
9. 1 TEASPOON GARAM MASALA.
10. 1 TEASPOON CORIANDER.
11. 1 TEASPOON CUMIN.
12. 1 TEASPOON FENNEL SEEDS.
13. HALF TEASPOON ASAFOETIDA.
14. HALF TEASPOON GINGER.
15. 3 SPRING ONIONS WASHED & CHOPPED .
16. 1 RED PEPPER FINELY CHOPPED.
17. A WHOLE GARLIC BULB CHOPPED FINELY.
18. 3 DESERTSPOONS HOME MADE CURRY POWDER.USE GROUND SPICES BELOW.USE 1 TEASPOON OF EACH.
CORIANDER,CUMIN,GINGER,SALT,FENUGREEK,GARLIC,CHILLI,CINNAMON,PEPPER,PAPRIKA,BAY LEAVES, CARDAMOM,
CARAWAY SEED.
19. 5 TABLE SPOONS EXTRA HOT CHILLI POWDER ( USE WHATEVER SUITS YOUR HEAT RANGE)
20. 1 400 G TIN TOMTOES ( BLENDED TILL SMOOTH 8) ).
METHOD
1. Heat oil till really hot, put in onions & cook till golden, keep stirring as at theses high temps.. they will stick quickly.
2. Add blended tomatoes, bring to boil, turn down simmer 5 minutes.
3. Add all spices & curry powder.
4. Put a little water in if starts to go too thick.
5. Bring to boil add Bay & Curry Leaves.
6. Simmer medium/low 10 minutes , keep stirring.
7. Add chopped Garlic,Spring Onions, Red Pepper,small Tomatoes & small Onion.
8. Bring to boil, cook on medium simmer 10 minutes, keep stirring (add little water only if necessary).
9. Turn off heat & allow to stand for a few hours before eating or best to wait next day.
hope this turns out as good for you as mine did.
all the best........ DARTHPHALL......
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Hi, all
this is the authentic way of making Indian curry.
i will try it
thanks
ghanna
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Hi DARTHPHALL,
I'm not sure if I understood your earlier post correctly saying that the base sauce has strong oniony flavour, but if your base has a strong oniony taste you are are not cooking it correctly.
Despite the fact that the base is made mainly from onions it should not taste very much of onions at all, it should be a very mild curryish flavour and slightly sweet but you would probably not guess that there were onions in there unless you were told there were.
Hope this helps persuade you that base is best for restaurant style curries,
Cheers,
Blondie
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Sorry i`ll say it right this time .At the beginning of the base sauce when its only the onions,garlic & ginger & before this is puree`d it smells like an explosion in a chemical factory, but after the Turmeric, Paprika, tin of Tomatoes & tomato puree are added it does smell of a subtle curry flavour. :)
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Hi ,All
This is how they pre-cook the lamb ( a very small recipe )
1 oz papaya minced very finely
1 pound lamb ,cut into desired pieces.
2 Table spoon yogurt
2 table spoon BESAN (chickpeaflour )
Mix the above and leave for at least 30 minutes
Put in a saucepan and add water, bring to the boil .
drain the water and through away ( it is very smelly )
Wash the lamb in very warm water while it is still hot
put the lamb back in the saucepan and add fresh water
Then add the followings :
0.5 teaspoon dry ginger
1 tea spoon salt
1 tea spoon peppercorns ( whole )
1 tea spoon turmeric
1tea spoon coriander seeds
1 inch cassia park
bring to the boil and leave the heat on high until the lamb is cooked.
drain the lamb and use as needed.
Yogurt and Besan are great odour eaters.
thanks
ghanna
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Hi, Darthphall
I tried the curry ,it is wonderfull.
it is quick.
The fennel seeds gave it a very very nice taste .
I liked the texture of of spring onions ,it was crunchy.
I agree with you it does not has the restaurant taste .
but i don't care ,it got its own taste and i like it.
There is a French chicken dish that you cook in the oven with 40 whole Cloves of garlic, this curry reminded me of that dish ,i will be cooking it in the weekend.
Thanks for the recipe
ghanna
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Hi ,Darthphall
I forget to ask you , is the curry leaves that important or i can do without it.? i do not really like it, i cannot smell or taste any curry in it despite its name.
Thanks
ghanna
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By all means leave out the curry leaves Ghanna :), the recipe is just an experimental one , which i had today at work mmmmmmmmmm good but could be better :- .Friday is looming .
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.Friday is looming .
I get nervous about asking questions in restaurants.
But what's the worse thing that could happen?
They could say "no answers, secrets!"
That is actually less stressfull than being taken behind the scenes and shown.
So the worse thing is actually better than the good thing.
If all else fails, just use your light sabre
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Hello Pete,
Only get worried if they get out the rubber gloves!!!!!
Barry.
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Hi , Darthphall
Thank you
ghanna
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Hi, all
I have heard that they use some thing called ........Kachri powder in the curry gravy .They told me it is a flavoring agent and it is THAT MISSING TASTE
Never before i heard about this Kachri
Any one know any thing about it ?
Thanks
ghanna
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Hello ghanna,
Searching the web I found this interesting article on Kachri.
Seems it is primarily a meat tenderising agent. Here is the link:
http://observer.guardian.co.uk/life/story/0,6903,679989,00.html
Cheers,
Barry.
PS. Refer to your reply no 33 - papaya mentioned is also used for
tenderising meat
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Hi, Barry
Thank you
But why they are using a meat tenderizer in a curry gravy .
I have been told it is a flavoring agent.
Do you know where can i get it.?
Thank you
ghanna
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I have heard that they use some thing called ........Kachri powder in the curry gravy .They told me it is a flavoring agent and it is? THAT MISSING TASTE
ghanna
Ive never heard of it, who told you about it?
cK
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Hi ghanna,
I don't know the answer to your question but if I
should venture a guess, I would suspect that the meat is tenderised,
pre-cooked and ends up in the end product this way via the meat.
This is only a guess though!
I work in Southall and will find out for you tomorrow. I usually get all
my ingredients and spices from a store opposite my work almost the
size of Tesco.
(OK, a smallish Tesco!)
Barry.
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Hi,Iondon_Ihr
Thank you
May be this is the way it is been introduced into the curry gravy .
Are you sure it is a kind of fruit
I will ask again, and come back and report.
Thanks
ghanna
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Hi, all
I have heard that they use some thing called ........Kachri powder in the curry gravy .They told me it is a flavoring agent and it is THAT MISSING TASTE
Never before i heard about this Kachri
Any one know any thing about it ?
Thanks
ghanna
I searched the stocks at East End foods.
They haven't got Kachri powder there
That alone must mean it is an uncommon ingredient.
I fear someone is winding you up.
Who told you it?
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Hi, All
Some one with a connection? to the Indian food chain.
I think he is saying the truth. Please see Indon_ Ihr? reply above ... no: 44
I will phone some of the big indian stores tomorow and? get some information.
I will? report back
Thanks
ghanna
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Hi Barry
Thank you
I will be waiting for your reply.
could you please ask them Why , When and where they use it, ?
How does it effect the taste, texture, and smell of the food ?
Can they send it by special delivery post ? i.e next day delivery post.
Really i can not stop thinking about it , i want to try it.
Please post their address , telephone and fax number if they got one.
Thanks
ghanna
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Hi ,All
I spoke to a lot of people today this is what they said :
1- It is a fruit, it belongs to the melon family, you can use it fresh or dry it and then grind it to a powder.
2- You can use it as a tenderizer , it has a great effect on meat ,chicken.
3- It is well known in India
4-It has a very very nice taste .
5-The taste is a little bit in the sour side.
6- They add it to minced meat to make kabob , it transform the taste .
7-You can add it to your curry , a lot of people in India do that.
8- It is a flavoring agent
This is all the information that i was able to get today , i am still waiting for more.
I will keep you all informed
Thanks
ghanna
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Hi, all
Some more information ,just received it through the fax machine.
1- It give a certain depth of flavor to curries .
2- Onion and Kachri complement each other taste .
3- Some places use it in the marinade of the Chicken tandoori.
4- Do not use tamarind extract ,lemon juice or any other souring agent with it.
5- Don't use a huge amount of it ,only very small amount and you will notice the change in the taste it can give to the food , it is like a flavoring agent
Thanks
ghanna
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I searched the entire spice range at one of my Asian Supermarkets.
I could find no Kachri powder there.
I asked a chef and he said he might know the spice by smell, but not by name.
These supermarkets supply the restaurants so if they don't have it, then I doubt the restaurants use it.
I would have expected to see it in large catering packs even if you couldn't buy it small.
You should see the size of their jars of Pataks and Ghee!!
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Hi , Pete
It did exists , please see reply no :41 in this thread.
Barry gave a web link.
This top restaurant chef in LONDON is using it to tenderize and flavor his food.
I am waiting for information about its availability her in the U.K.
I will report back as soon as i receive it .
Pete i will not loose a lot , onion,garlic,ginger,tomato,,water,spices, and this powder or the fresh fruit .
If i didnot get the taste i will rule it out , at least i tried.
I tried a lot of sauces, ingredients, techniques, methods, spice mixes before and really i want to try this powder.I always try any thing that they tell me . How will i know if i didnot try ?
May be they are winding me up like you said but how will i know unless i try ?
It is becoming like an obssession
Wish me luck this time. Fingers crossed.
Thanks
ghanna
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Hi all,
I spoke to quite a few of my asian friends today and nobody was
able to shed any light on this. Two of the people I spoke to work in my
currry ingrediedients supplyer ( Quality foods ) and nobody was able
to give me any information. They are both from India and nobody has
heard of it. It may have a different spelling but I am still working on it.
Will keep all informed.
Respectfully,
Barry.
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Hi, Barry
MY be it has a different spelling.
I will keep trying.
Thanks
ghanna
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Hi all
No news yet.
Thanks
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Hi, All
This is the first time for me to go through such a difficult time to find an ingredient.
This kachri i don't know where to find it.
If any one knows ,please tell me.
Thanks
ghanna
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Hi ghanna
You could try phoning the Cinnamon Club restaurant and asking them where they get theirs from. This is a link to an article about it.
http://observer.guardian.co.uk/life/story/0,6903,679989,00.html
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Hi, Yellowfingers
i will be going there soon .
Thanks
ghanna
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Tried in my Asian store too and the response there was "what is it"? I told them and they said that all they had were melon seeds and they could not see that these would give "that flavour". Also that they had never heard of it.
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Hi , Curry queen
Thank you .
Really i am having extra hard time to find information about it.
I have been looking for this MISSING taste for ages ,really long time mate.
Can you see to what extreme it is taking me to.
Thanks
ghanna
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Keep trying Ghanna and you will get there in the end I am sure of it! One day....................
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Hi, Curryqueen
Thanks
ghanna
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Hi, All
This recipe is from a top chef , i asked him for his permission to put it in this site and he agreed.
In this Recipe he uses? Kachri? fruit
Marinade for? CHICKEN? TIKKA
10 fl oz yogurt
1 oz kachri fruit or 1 teaspoon dry powder
4 cloves of garlic
1 inc of ginger
3 fresh green chillies
Few sprigs of fresh coriander
3 table spoons of oil
0.25 tea spoon yellow coloring
0.25 tea spoon red food coloring
1 table spoon? spice mixture ( please see below )
2 teasoon salt
Put every thing in a food processor and process.
Add the chicken pieces and mix well( this is what he told me? Wear gloves or other wise your hand will be red for a few days , this is what they do in the kitchen )
But in the fridge over night.
cook in the tandoor? ( this is what he said? )
SPICE? MIXTURE
50g coriander
50g cumin
50g black pepper corns
50g salt
25g dry ginger
25g dry garlic
25g dry onion? ? ........yes dry onion powder
25g hot chili powder
25g paprika
25g dry mango powder
25g dry mint
25g dry fenugreek leaves
5g green cardmom powder
5g cinnamon
5g astofedia
2.5g cloves
2.5g mace
2.5g black cumin seeds ( they called Royal cumin seeds ) please don't confuse it with kelonji.
Grind all the above until fine
keep in a tight jar in the fridge .
Thanks
I hope i helped
ghanna
This is what he said? if you cannot find the kachri fruit or the powder? replace it with papaya or green mango ,? ? ?...........BUT? THE? TASTE WILL NOT BE THE SAME? ......
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Hi, All
Any one know the difference between normal mango and the green mango?
can we use normal mango instead of the green mango ?
Any information please .
Thanks
ghanna
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Any one know the difference between normal mango and the green mango?
can we use normal mango instead of the green mango ?
Green mango is unripe mango. Because it is unripe it is more acidic and so makes a better tenderiser for meat. You will probably only find them unripe in asian grocers.
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Hi , yellowfingers
Thank you
Do you think the acid is the most important factor in tenderizing the meat. ?
Can we use Lemon juice instead . ?
Do you think the mango give its flavor as well to the marinade or it is not an important factor ?
What is the Indian name for the green mango ? .
Thanks
ghanna
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Lemon juice is a fantastic tenderiser
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Do you think the acid is the most important factor in tenderizing the meat. ?
Definitely
Can we use Lemon juice instead
Yes, you can use any fruit that is acidic in nature.
Do you think the mango give its flavor as well to the marinade or it is not an important factor
In indian cooking I would only use it in marinades such as tikka or tandoori marinade and probably with lamb. I don't think it will have any bearing on 'the taste' if that is what you mean.
What is the Indian name for the green mango
Green mango is ' kacha aam '
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Hi , Yellowfingers
Thank you for sharing this information .
Are you sure it has no effect on the taste .?
Thanks again
ghanna
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Hi, MARK J
Thank you
I was always using lemon juice.
I am going to try the different acidic fruits.
Wish me luck
I will report back
Thanks
ghanna
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Hi, All
Please don't re-use the marinade . Only once.
It is very dangerous.
Thanks
ghanna
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Hi, ALL
In the very near future i am going to meet with a very very good top Indian chef.
I invited him for lunch.
I am preparing my questions , any one want me to ask him any question please do send it.
All my family are very exited about this , they even want to record the whole thing ,but of course we are going to ask his permission before.
Wish me luck
Waiting for all your questions.
Any one is welcome.
Thanks
ghanna
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In the very near future i am going to meet with a very very good top Indian chef.
Is he a BIR chef or authentic style chef?
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Hi ghanna,
I was just looking at yout tikka marinade post. It looks very complicated for a tikka recipe. Are you sure this isn't a tandoori marinade?
I know these days some restaurants use the same marinade for tikka and tandoori recipes. Anyway whichever it is, when I get the time I am going to try it just because there are so many spices involved.
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Hi, Yellowfingers
They use the same marinade for both.
In the chicken tandoori , they keep the chicken pieces UN-boned
In the chicken tikka , they use boned chicken breasts..
The spice blend is a very good one , the dry onion give it a very nice odour without making it taste of onion.
Please try it and come back and tell us all.
Thanks for your interest.
ghanna
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In the chicken tandoori , they keep the chicken pieces UN-boned
In the chicken tikka , they use boned chicken breasts..
Shouldn't that be the other way round?
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In the very near future i am going to meet with a very very good top Indian chef.
Waiting for all your questions.
Any one is welcome.
Thanks
ghanna
If we could just get the curry base right, with "the taste" I would be happy for life!
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Hi, Pete
Me to.
I will try my best
Wish me luck
Fingers crossed every one
Thanks
ghanna
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Hi ,Curryking
Honestly i don't know if he did work for BIR before or not .
He is working now in a top Indian restaurant
Chicken tikka is a boneless chicken breast cooked in the tandoor and then used in the famous curry CHICKEN TIKKA MASALA.
Chicken tandoori is un-boned pieces of chicken cooked in the tandoor and served as a starter or a main course.If you ordered it as a main course they usually serve you with half chicken,if you want it as a starter they usually serve a quarter of a whole chicken.
This is what they do in the restaurant that i go to,i don't know what they do in other restaurants around the country .
Is it the same in your area ?
Thanks
ghanna
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I would assume that a top Indian restaurant would be a more authentic style curry, not that a regular BIR isn't top, in my book anyway ;D Whats the curry like from his restaurant?
Im of the thought that tikka is unboned breast cooked on a skewer in a tandoor and as you say used in a CTM or as a starter or main in its on right and tandoori was chicken tandoried on the bone.
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Hi ,Curryking
He was cooking a business lunch at one of my friends.
He cooked a lot of things.
Believe me his Chiken Murgh was some thing out of this world.
May be some other time i will post it (I have to search for it )
I left every one there and kept watching him very carefully. I didnot talk to any one there only him
Because of that now every one in our group don't invite chefs to cook for us ,we go to the restaurants.so we can have a proper meeting.
The basic ingredients were already cooked ,he just assembled it .
One thing that he cooked fresh was the chicken Murgh, it took approximately 40 minutes.
I left every thing and just had that.
You made me remember its taste . Now i have to look for it.
This is what i know about chicken tandoor and chicken tikka ,may be some one else can advice us.
Thanks
ghanna
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Hi ck & ghanna I think you are at cross purposes, you are both saying the same thing:-tandoori is boneIN-tikka is bone OUT ;D
Cheers Tony
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HI, Tonyh
Thank you
I am going to write it again.
chicken tandoori..............Bone IN
Chicken tikka .................Bone OUT
Thanks
ghanna