Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: Panpot on November 23, 2008, 07:39 PM
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Folks I am just back from the afternoon in heaven. I got more or less 3 hours behind the scenes in the above BIR the latest in the famous Scottish Chain of BIRs. I was given full permission to share with you what I found although I did explain it was for the personal use only of the members.
The Owner kindly gave me permission to spend the afternoon with their award winning chef in the working kitchen with clients still ordering and eating and while they prepared the buffet for the evening trade.
I have taken notes and I managed to record most of it on my iPhone which has just completely justified its existence.
I will take time over the next wee while to bring it all to you but I do have a busy couple of weeks ahead of me.
For starters some highlights, They take pride in the base and believe it is critical,without it being perfect all else is worthless. It contains amongst other things tomato puree (White Tower Brand) but any should do, curry powder medium (East End Madras Brand) turmeric,chili powder again East End brand, he swears by this make. Blocked Coconut Cream and wait for it vegetable margarine and vegetable oil. The full recipe I will post asap.Bye the way not a lot if any oil is recovered.
Two other stand out ingredients was a pre cooked Garlic and Ginger Paste which has oil and turmeric with a 70/30 Garlic Ginger proportion. The really important ingredient was a caramelised onion sauce, which is extensively used along with the Garlic,Ginger Paste. This onion sauce may be what was substituted in the controversial Onion paste posted elsewhere.
So much to report,he also showed me how to make the Pakora with some secrets and how the chicken ismarinaded before pre cooking,however the same marinade was used to cook my take home Chicken Bhuna to prove that pre cooking is only a convenience thing while actually cooking fresh is so much better and boy did it taste amazing.
I was shown how to make the Ticka Marinade, how to cook Korma and how he pre cooks his lamb the most melt in the mouth lamb I have ever tasted. I can go on and on, They use ali pans as they feel they are safest and don't burn, they don't use ghee other than for dressing nan breads. The never use Worcestershire sauce they pointed out that your nostrils adjust after a short time in the kitchen so you cant really smell it after a while so I had my theory posted elsewhere vindicated. They don't eat these meals for no other reason than their home cooked has no pre cooking is so much better they say and more healthy. They don't eat Kormas or Patia or such things though they would eat the Bhuna. The chef does all he can to cook the food as near as he can to Indian home cooking. There is absolutely no food dyes used.
Korma is made with the base sauce(yellow in colour)and UHT Single Cream only. The addition of coconut or nuts etc is just for simple variations on the menu.
I need to stop now since I have a life beyond this addiction (just) and will edit my recordings and decipher my noted before posting below in due course. I had the time of my life, bye the way they do not flame the food claiming after initial high heat they cook on a slow flame. I could go on but need to stop now, cheers a delirious Panpot.
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Nice one panpot, you definitely enjoyed yourself then? ;D
Looking forward to the videos most of all. Did you taste the base?
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Nice one panpot! You're going to be inundated with questions now, I can think of at least a million straight off! ;D
I'll wait until you've gathered your thoughts though. Looking forward to this.
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Were you able to get a specific recipe for the base?
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Panpot,
some real nugget pieces of the jigsaw - well done
the chain of restarants is also of interest - i've been once to an "Ashoka" in Lancashire. Very posh food, very good but astonishingly high cost.
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Can't wait for the full reoprt Panpot, nice one 8)
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Nice on panpot
Link to restaurant Here http://www.toptable.co.uk/venues/restaurants/?id=8842
Would be good to get the mobile footage uploaded to view it.
Stew
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Nice one Panpot I look forward to the rest of your report sounds like you had a great time; "lucky You".
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Thanks guys, Ive just skipped away from my work to check in for a moment. I can answer all the questions in due course. i have recipes and can get more info too. My recording is audio only on two apps Ecco Note Lite and iTalk. I should be able to sync them to my laptop then hopefully give you access to them. I also have some photographs but may need some help from you more technically minded to assist.
One thing I need to have you respect is the confidentiality of the info. I promised it was for our info only and it would not be taken or disclosed further though didn't specifically ask to be able to share the voice recording but I am sure we can all treat it with the respect its due.
The chain is very well respected and the owners are big players in Scotland and amongst the Indian community. The chef is an award winner and again we really need to be careful how we deal with this, I am sure you all understand.
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Panpot,
you lucky b-b-b bugger...you have been blessed getting access to the kitchen of the best chain of Indian restaurants in Scotland/UK I always went to the Ashoka in Johnstone. Mate can't wait to read what you have been shown....Loads of questions like everyone else :-)
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Panpot (or anyone else who knows), is this Ashoka chain serving poshed-up BIR cuisine, or is it what we would consider run-of-the-mill high street curries?
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Secret Santa, The Ashoka chain has resteraunts found all over the west of Scotland and beyond. They serve quality Indian food and have been successful because of the passion the owners had for the food and being of service to a hungry market. They would not place themselves as a posh outlet I don't think. The resteraunt I was in was in an entertainment estate that is built around a multi screen cinema, a Bingo Hall, eateries such as Harry Ramsdens, Nandos, etc, etc. The Sunday evening fare included an all you can eat buffet so I think you get the picture.
The food is really good quality BIR no doubt about it. Hope this helps. Panpot
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Hi Panpot... I know the Ashoka chain very well and they pump out very good curries in most of their places although they do vary in quality sometimes.
I'm *really* *really* looking forward to this thread.... could this be it finally ??
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OK if you guys don't mind I intend to just fill in as I can what happened in the odd moments I get a chance. I am really busy travelling and working till pretty much the middle of December so bear with me as I fill in as I go.
I will do what I can to post the recordings but intend to listen to them and post as I go the recipes I got and the processes and other interesting input. Some of the recordings include interuptions from the other staff as I am pulled here and there to witness stuff being cooked or presented so editing them into clear recipes will need to be done as it was recorded as it happened and as you would expect in relatively cramped conditions much was going on and the top chef and myself were bye and large in the way as the other chef and his two support colleagues were meeting demand from the front of house. That said it was still fantastic and I have much to share that should make a big difference if not for all of us then I am sure most of us certainly for me it will change a number of things I do and improve my cooking no end.
So first things first and as it came.
Green Chili Paste. Used in hotter curries Hand blended Green chili's and oil.
Garlic and Ginger Paste. Critical and used almost universally. For convenience pre cooked and preserved in the oil for up to 15 days. 70/30 proportion of Garlic and Ginger heated in oil and turmeric until begins to fry and releases aroma then immediately taken off the cooker and aloud to cool set covered in the oil for preservation.
Marinade. This is also universally used for either pre cooking chicken or cooking from fresh. for convenience it is used in pre cooked chicken however where possible the Chef recommended cooking it from fresh after marinading for at least four hours. He cooked me a Chicken Bhuna with it later and although only marinading for couple of hours the chicken was the best I ever tasted in an a BIR succulent and almost juicy. For 1 KG of Chicken diced. Salt to taste about 1 TBS, Turmeric 1 TBS, Chili Powder to taste 1TBS, Tomato Puree 2 TBS. mix and and cover chicken by hand add then some oil and mix through.
For pre cooking place in oven for 25 minutes at 150 degrees. Check after 25 minutes its cooked through and and cool before cleaning and freezing or refrigerating. Having tasted the difference of it used fresh I will probably tend to cook from fresh with chicken.
Chicken Ticka Marinade. Cut 1 KG chicken thiner and longer for skewring. again Four hour minimum for marinading. Salt to taste 1 TBS, Lemon Juice 1 TBS ( recommended lemon dressing from most Asian stores ), Red Chili Powder ( Deggi Mirch MDH brand highly recommended for its taste and natural red colouring ), Garam Masala 1 TSP, Ticka Paste ( Pataks ) 2 TBS Methi large pinch, Turmeric 1 TBS, Garlic Ginger Paste 100 GMS, Plain Yogurt 100 GMS, Mix and add some oil mix through and refrigerate for minimum of 4 hours before placing in oven at 150 degrees for 25/30 mins, checking after 25.
That is all I can do tonight. You can see what is used so far you may wish to experiment with the measures but these are the ingredients used.
To come, Chicken and Vegetable Pakora ( having searched for 30 years to get this right I am excited about what I learned unknown to me till yesterday ), Korma, Base sauce, Secret Onion Paste/Sauce and Best Bhuna I have ever tasted and more still.
I am only sharing it with you as it happened and as he choose to inform me. I can probably at some time go back to him if we need clarity. Cheers Panpot
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Panpot you are a star - thank you for taking the time.
I've dipped in and out of this site for years as I'm sure many others have. I've not had much time to experiment for the last few years (business and kids!) but your first hand experience has got me exited ;D
Can't wait to hear about the base - most of the ones I've tried before (the most recent BE base and madras) have always turned out too much of a brown overly onion "pataks" sauce to put it bluntly. Although tasty, not what I'm looking for.
The blended green chilli sounds interesting. Garlic/ginger we knew about - although pre cooking I would never have thought of. Secret onion paste seems popular these days ;D ;D
I desparately hope you can come up with a good bir madras - that would be heaven for me.
Time to get the pans out I think - the wife will be pleased ::)
Cheers
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Panpot, thanks for the info. Keep it coming!
Just trying to digest what you've shared so far, and I have a few quick clarifying questions:
- Their Tikka is baked? Not cooked in a Tandoor? Or is that just how he suggested doing it at home?
- They bake their pre-cooked chicken as well? That's a surprise
- Are you sure on the Tablespoon of salt in the tikka marinade and the pre-cooked chicken marinade? Does sound like a lot...
Thanks!
-- Josh
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Secret Santa,
i guess the Ashoka i've been too in Lanchashire is part of the chain. in your's and my language it is serving poshed-up BIR cuisine
the food and service i would rate both 9/10. the only thing that put me off was price and being able to find better value closer to home (60 mile rtn trip).
having said that i think we are in a minority. the place is packed out with great reviews locally and booking truly essential weekends.
Panpot,
simply beyond my wildest dreams. your are a star!
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guys just a quick note. I am wondering like one or two of you whether the measurements of ingredients is right. The actual ingredients and processes are correct but it may needed some personal taste for amounts however I will be able to check back with him in due course. Hope this helps need to rush but lots to share. It was the experience of a lifetime. The bhuna he cooked was a dream and I think we have all we need to crack it especially the yellow base with hey vegetable margarine in.hey,hey.
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Interesting stuff, thanks for sharing PanPot 8)
A couple of questions/observations if I may....
Garlic and Ginger Paste....For convenience pre cooked and preserved in the oil for up to 15 days. 70/30 proportion of Garlic and Ginger heated in oil and turmeric until begins to fry
I think this is the "yellow oil" (tumeric fried in oil) that Jerry has been referring to.
Marinade. This is also universally used for either pre cooking chicken or cooking from fresh. for convenience it is used in pre cooked chicken however where possible the Chef recommended cooking it from fresh after marinading for at least four hours. He cooked me a Chicken Bhuna with it later and although only marinading for couple of hours the chicken was the best I ever tasted in an a BIR succulent and almost juicy. For 1 KG of Chicken diced. Salt to taste about 1 TBS, Turmeric 1 TBS, Chili Powder to taste 1TBS, Tomato Puree 2 TBS. mix and and cover chicken by hand add then some oil and mix through.
I'm surprised that there is 1 tbsp of chilli powder in it for 1kg of chicken? Doesn't this make the chicken hot and therefore unsuitable for the milder dishes?
Ditto the tablespoons of other ingredients (1kg of chicken is only enough to serve 4). Did you mean teaspoons perhaps?
For pre cooking place in oven for 25 minutes at 150 degrees
I'm also suprised that they pre-cook the chicken in an oven for 25 mins?
Chicken Ticka Marinade. Cut 1 KG chicken thiner and longer for skewring. again Four hour minimum for marinading. Salt to taste 1 TBS, Lemon Juice 1 TBS ( recommended lemon dressing from most Asian stores ), Red Chili Powder ( Deggi Mirch MDH brand highly recommended for its taste and natural red colouring ), Garam Masala 1 TSP, Ticka Paste ( Pataks ) 2 TBS Methi large pinch, Turmeric 1 TBS, Garlic Ginger Paste 100 GMS, Plain Yogurt 100 GMS, Mix and add some oil mix through and refrigerate for minimum of 4 hours before placing in oven at 150 degrees for 25/30 mins, checking after 25
Ditto the chicken tikka! Don't they use a tandoor? How much chilli powder do they put in please? 100g of garlic ginger paste seems a lot for 1 kg of chicken? :o
I look forward to your further reports Panpot...and thanks again 8)
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Ahhh...I see you've posted about the quantities in the meanwhile :P
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Hi panpot
i know your unindated with questions
but i think i speak for a lot of people here
what about the base my friend
mark
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just grabbing a moment and having to use phone so please excuse typos. I am concerned about the measures and will check Iover the weekend if I can he may Hebe got mixed up though the actual ingrediants are as he did it for a demo. the cooking in the oven suprised me too but he was vey clear about it. It may well be that he was thinking practicaly foe us at home or combing that will practise in his own home. until we have ago we won't know if it will make a diference. Personaly having tasted the fresh cooked stuff with the Bhuna I will only pre cook for convenience but not for flavour I'd texture etc. Will see if I can post more tonight though unlikely since the Champions League is on and my other love is still involved, just.
I did get some "secrets" in that Ihad never heard of the things before and without doubt the base is critical from there one base they cook evrything except patia and chasni and spiced garlic chicken. The cooked Garlic Paste and the onoin sauce come paste stuff is the thing though it is not the one I have referee to in Other posts, I now feel that has been a substitute for the real deal which they call bunjarra, at least that's how it sounds the assistant chef said it is what gives the food the real taste. I am having to rush but thinking I will get up ok the site as much as possible before the weekend so you can all experiment and let me know how you get on. I am working over the weekend and away from home so can't get started myself. Bear with me I know that from what I have and going back for a little clarity apart from obvious adjustments to the measures we will be at a new level in our results. I can't wait to hear how you all get on. Need to rush a frustrated panpot wanting his pots and pans.
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Now Chicken Pakora. Chick pea flour, Methi, Chopped Coriander, Cumin Power, Salt, Red Chili Powder, water and mix into batter add chicken previously marinaded in the basic marinade. he urged to add water slowly and mix as you go. carefully place into oil for deep frying however half way through remove pakora and let it rest for 1 minute, this ensures that the chicken cooks through before placing back in oil to finish. He said that this break is critical in all Pakora and in all battered food.
Vegetable Pakora. (heaven) Onion, Spinach, Cauliflower, Potatoes, all chopped. Coriander seed, Cumin Seed, Red Chili Powder, Salt, Garam Masala. Now this was where I got a breakthrough, he said we should mix it all together then let it rest for 30 minutes or so until it produces it's own water from the vegetables themselves. He said that it should not then need any further water other than a few sprinkles if need be. Their prepared ready for cooking mix looked perfect but he assured me no water was added and that by doing this the spices work their way into flavouring the vegetables, I do hope this is what I have been missing together with the 1 minute rest during frying.
Korma. Curry base and UHT single cream to taste and that is it. His assitant explained that the base sauce is so good and critical, as we all know though not every base I have tried could do Korma so we must be onto something if the base stacks up though the korma was great. He said you can add coconut for Ceylonese and other additions for different versions but it was good enough on it's own.
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Veggie pakora is a must try for me. I've noticed that water bleeds from onions so this make a lot of sense. I'll be trying this at the weekend.
Any chance of the pakora sauce ;-)
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No sugar in the korma? Its usually rather sweet, so is the base sweet at Ashoka?
Coconut I agree is optional. I've had it both ways.
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This is the most exciting thread for ages
This "base" sounds very similar to one I have come across
It can be eaten on it's own and is one of the best things you've ever tasted.
The place I know make korma by just adding a little cream to the base,too.
It's the base I really want to hear about
How do they do it?
Sorry for being impatient
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i had an opportunity to try the garlic/ginger paste last night. i've been undecided which is best - fine chopped garlic on it's own or garlic/ginger paste 3:1. each has varying advantage/disadvantage to me.
i think this recipe has converted me to paste. i think the pre cooking takes "makes sure" the rawness is out of the ginger at completion of the dish frying stage. i could not detect ginger in the finished dish which is what i am after. in previous paste attempts there has always been as slight taste of ginger.
the recipe used was : garlic 100g, ginger 40g, oil 15 ml, water 120 ml, turmeric 5 ml.
i added the water to ensure it would blend well together. i appreciate water is not listed in the original recipe but don't see how it can be made without it.
for clarification the "yellow" oil i've been referring to recently is curry base oil.
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JerryM your a star for jumping in and testing this already I can post the photograph of their paste when I get back to my laptop on Friday. I know everyone wants the base recipe but let me share things as he gave me them since he thought very carefully before leading me through what was important for me to understand what was vital. I will provide what I can when I get the chance.
So here is the Bunjarra or Banjarra I don't know how to spell it but it sounded like either of these, it's the onion paste/sauce. Now the tub was seriously covered in very dark brown oil clearly coming from the caramelised onion and obviously conserves it for up to 15 days. They make big batches and broke it down to demonstrate with the quantities for two large Spanish onions. He did point out that while in the resteraunt they would only use Spanish onions at home for better taste he uses red onions. The portion of Spanish was two big ones so probably 4 red onions. anyway here's what he did for me.
About a cup of oil he recommended for health we use as he does at home sunflower though clearly cheap oil works too. Heat it up till hot for frying. Add large piece of Cinnamon, his was 4 inches long he wants big spice pieces for easy removal plus four bay leaves . He pointed out that he doesn't use smaller spices like cardomons or even cloves because with a finished dish finding either stuck between your teeth can completely ruin the balance of spices and ruin how you taste the food. Now once stored around and the aroma is released he added cumin seeds and once they were crackling he immediately added the chopped onion. He did say that some chefs will at some off the garlic/Ginger paste though he felt it unnecessarily complicated things. He stirred it all in the round about way scraping down from the sides. He pointed out that by doing this circling stir from the outside of the pan that the cooked onions would naturally move to the centre of the pot and the less cooked onions moved outwards to the edges where they would cook quicker . Constantly doing this led to a consistent browning until deep brown but not burnt but caramelised onions emerged. He then removed the Cinnamon stick and bay leaves. Sorry I have to go now butt will come back fairly soon to complete. Please forgive me I am away from home and without my laptop. I am using my mobile so forgive the crash typos but I hope they are obvious.
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Sorry back now, so the onions continue to brown you need to stay with them and keep stirring. Now add 1 chefs spoon of garlic/Ginger paste ( the one explained above ), TBS of turmeric, TBS of Salt, 1/2 TBS of garam masala, TBS Deggi Mirch ( red chili powder ), TBS of tomato puree, keep stirring. two chefs spoons of blended tin of plum tomatoes plus their tn juice. Continue to cook for 5-10 minutes after adding the tomatoes blend: Let oil come to top it should cover it so may need to add more. This oil can be used as oil for a curry dish to start the frying and that's it. I just know this is a major thing I have been missing I just sense it will replace the Secret ingredient onion paste.
Again I am sorry about typos but I wanted you to get this in good time for weekend experiments. I only wish I could be home doing my own. Base sauce next but maybe tomorrow I need to go, cheers Panpot:
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Oh bloody hell this is like reading a good book......I WANT TO TURN THE PAGE AND GET TO THE BASE!!! ;D ;D
Well done panpot, this is definately a new approach to things. Can't wait for the weekend.
Cheers.
btw. you work too hard...take tomorrow off........get to your laptop and put me out of my misery. :P
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This is really exciting stuff!
I've been struggling with the idea of ingredients being cooked by boiling first and then frying, in my mind it should be the other way round and what i'm seeing here seems more logical to me (maybe thats too many years of cooking traditional indian food ;D)
Anyway, I'm GLUED to this thread at the moment :)
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i've got the chicken marinade on 24hrs for use tonight.
i will pre cook it my normal method: add to boiling water (i'd normally use 4tbsp base and 2 tbsp water mixture but will leave this out this time for comparison purposes), simmer 5 mins, leave to cool in the liquid (water).
Bunjarra or Banjarra
this is very similar to the onion paste - yet very different. with bay, turmeric, salt, toms, deggi the additional ingredients it's not that different. the key change for me is in the use of garam in place of tandoori masala. it's going to have to go some to beat the existing paste.
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JerryM , thanks again for posting photo I should be ably to get some up on Friday. The Bunjarra is the colour of HP sauce though covered in oil the same colour caused by the very dark brown caramalisation of the onions, I hope this helps. It was also what I saw in the local TA as per my Bhuna post last Friday so I believe along with the pre cooked Garlic/Ginger paste is whatcI have been missing. Will share the base all going well tonight.
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Panpot, this caramalised onion thing is for me the potential breakthrough ingredient(or not). I've had a hunch that the deep savoury I'm after (almost beefy) was from caramalised onions but i didn't follow it through to actual experimentaion.
I'm really hoping you have nailed it here.
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I agree JerryM I really hope that this along with the pre cooking of the Garlic Ginger does what I have been looking for. On Sunday he cooked for me a fresh Bhuna using everything he explained or walked me through so unless he held something back the Bhuna was the best I ever tasted so we must be have it all. I need to get on with something else for now but will do what I can to post the base sauce tonight. Beyond that there is still lots of good stuff. His pre cooked lamb absolutely melted on the mouth and it sat in it's tub in a rich dark brown sauce. Thanks JerrM for testing I can't wait to get home and have a go myself.
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Great thread I can't wait for the base. How long was the cooking time on the onion paste\sauce, just until the on onions have browned?
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I just had a thought that we could use the live chat room if Panpot is up for it and has the time?
http://www.curry-recipes.co.uk/curry/index.php?action=chat (http://www.curry-recipes.co.uk/curry/index.php?action=chat)
Set a time where you could be on for half hour and we all meet in and chat in real time, could work well or might be a complete mess but worth a try, what do you think PP?
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Hi Curry King I really appreciate your enthusiasm for this since Ive been a long time admirer of your contribution and recipes. He really paid a lot of attention to constantly stirring the onions as they caramelised he clearly had to get them to the really dark brown colour . He didn't give me a time since he was cooking live but I have recorded it so when I get a chance I can give the times between each stage and likewise with the Bhuna. I would be up for a live chat thing though my diary and travel commitments might mean a few weeks before I could but up for it never the less. I will find away in due course to edit the recordings and have them available to listen to. I have been listening to them on my phone over and over they really work for me. To be honest it flew by as you would expect and there is so much I wish I had asked him now like a recipe for madras though he said that the basic three sauces were all we need just spice preferences really after that. Guys like yourself can probably figure out what we do once we have the base, the pre cooked Garlic/Ginger paste come sauce and the onion paste sauce. Until I get some recipes from him other than what I allready have I would value what you guys surmise they would do for various dishes because he tells me everything we need is based on those sauces and the spices. I will post all in due course and will go back with questions and recipe requests when it feels right and I have the time. The pre cooked lamb was fantastic and something as an award winning chef he prides himself on. I hope to get the base on tonight but again please put up with the typos I am having to use my phone. Panpot
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In addition to the interest in the thread for a BIR perspective, it's a pretty good advert for an iPhone. I'd be there for a week typing that on my N95
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Jeers sorry for not posting Pakora Sauce before now. Yogurt, Chili powder, Salt, Mint Sauce, Tomato Ketchup, Milk, Sugar. Blend together. They made it in commercial tubs of yogurt so I have no idea of measures but comparing it to other posts will help us get it right.
Now the big one.......... Base Sauce
Base Sauce,They made it in 60 litre pots I asked for a recipe for 6/10 litre pot so here is what he gave me and it seams accurate enough given the recipe for the big pot.
3 kgs of onions chopped into small pieces, 50 gms of Cumin powder, 60 gms of salt, water to cover the onions and bring to the boil then cook till onions are tender. Never let dry out so add water when necessary. Add 100 gms of Tomato paste, 100 gms of the Garlic/Ginger paste, 10-20 gms of Chili powder (to taste but he recommended 10 since more can be added when cooking), 15 gms Curry powder, 20 gms Turmeric, 1 block of Coconut block, 250 gms Vegetable margarine (again he uses East End Brand) ,250 gms of oil. Blend and then simmer for I hour adding water when required. That's it he says the marg gives it melt in mouth smooth texture and creamy, it's one of the secrets. He is also not concerned about oil coming to top indeed the pot of base actually used for cooking that day had no oil up top and I will post photo hopefully tomorrow. Good luck I wish I could be preparing this over the weekend.
Still to come, Pre cooked Lamb, Jaipuri, CTM, Potato and Pea Curry .
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Hi Panpot thanks for the base recipe Ive added it to the base gravy board not wanting it to get lost in talk curry, if you have any more info on it ill edit it as we go (method, timings that would be great), Again many thanks UB.
see here (http://www.curry-recipes.co.uk/curry/index.php?topic=3199.msg28544;topicseen#msg28544)
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he says the marg gives it melt in mouth smooth texture and creamy, it's one of the secrets.
I can believe that. One place i visited in winchester, the light of bengal, used carnation brand condensed milk for the same purpose. Like stories of tomato soup and ketchup, whatever works will be used.
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No surprise to hear tomarto ketchup used in pakora sauce, from what I've seen of BIR expedience this does not shock me at all: I've seen worchester sauce and cream of tomarto soup used in 'cheaper' places; and tomarto ketchup is popular in chinese restaurants ("CIRs"?)
Very interested in this 'margerine' idea. I was jhust wondering 'though if there is potential for something getting lost in translation here. Are you sure he meant margerine and not vegatbale gee? I take your point, of course, that 'normal' gee is only used for brushing nans.
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Cheers Panpot - interesting...if not a bit strange. Have to get some Flora :o
You say they make it in 60lt pots! THATS MASSIVE...my car fuel tank is 60lt!!
aaaaarrrrggggg 60lt of curry - better have a large naan with that ;D
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Panpot, this caramalised onion thing is for me the potential breakthrough ingredient(or not).
I had received an email from an Indian chef and he mentioned using a tarka consisting of onion, garlic powder and ginger paste for his dark curries eg madras, vindaloos, bhoonas etc.
My harddrive died and lost his email and can't remember what else was in it :(
Anyway this onion paste could be the missing taste...
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Panpot
did he give you recipe for Patia sauce? That would be great...I've been told it consists of: tomato sauce, sugar, lemon juice, (maybe yoghurt, milk and mixed fruit).
Can't remember if there are more ingredients and also the ratios
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the pre marinated chicken (and pre cooked for me) worked a treat. i'd not tried marinating it before (only used for tikka) and found it added that little touch.
i got a slight taste of turmeric and probably overdid it in scaling the recipe down (i used 1/4 recipe).
the simmer pre cooking worked well. i would probably revert back to std practise and use some base as opposed to just water to cook in (but as i add only a very small amount (2/3 up the chicken say 5/10mm depth in the pan) it probably doesn't matter. i saw a post by muttley which reinforced the way i gently simmer and i too feel it crucial along with leaving it to cool in the cooking juices.http://www.curry-recipes.co.uk/curry/index.php?topic=1915.msg28534#msg28534 (http://www.curry-recipes.co.uk/curry/index.php?topic=1915.msg28534#msg28534)
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as for the base - i'll put the data into my spreadsheet so i can see how it differs.
obvious ones being no carrot and add marg. it sits well with me on 1st look through though.
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Thanks Rallim, He did offer to give me the recipe for the basic Patia Sauce which is also used for Chasni. By the time we finished it had gone out of both our minds. Its one of the things I intend to go back for after a reasonable time.
JerryM where would we all be without our enthusiasm and commitment to excellence. Did you choose to simmer the chicken rather than have a go with his oven method?
I am really looking forward to feedback from someone who cooks with the three basic sauces, base, Bunjarra and Garlic/Ginger.
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Panpot,
i am sure oven is good when u've lots of chicken. for small amounts the pan works good (i was only using 250g). i also find by leaving the chicken in the liquid to cool it remains very moist but they probably cook it in a dish of liquid/marinade in the oven (ie like braising) otherwise there would be a tendency for it to dry out.
whichever cooking method it don't much matter - i liked the marinade and have adopted it as my norm when i'm not going the whole hog on tikka.
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Thanks PP, these first hand reports are excellent, just when you think you have tried it all along comes something else. I never would have thought about putting margarine in the base, I will have to gibe it a go be interesting to hear what people think of it.
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Guys I am attempting to load up some photographs but not being techie minded I really am having challenges. I have checked out the how to do it post but it seems double dutch to me I am sure it is clear enough but I am struggling,can anyone help?
I have a busy weekend and will have another attempt to norrow night.
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Panpot
did he give you recipe for Patia sauce? That would be great...I've been told it consists of: tomato sauce, sugar, lemon juice, (maybe yoghurt, milk and mixed fruit).
Can't remember if there are more ingredients and also the ratios
Oh!!!and of course mango chutney ;D
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This margerine thing, I'm temped to give it a try. However from a technical point of view, I not completely sure HOW it could influance the texture. Curry is served hot enough for any margerine to be completely melted, what's the difference in texture between an oil, and melted marge, not much surely?
I don't want offend anyone here, just playing devil's advocate really; but I shall give it a go!
By other concern about marge: hydrogenated oils & trans-fats! My curry-rich diet is unhealthy enough without compounding the problem.
Having said that, please keep up the good work Panpot, I certainly not criticising you or all your hard work of all all our behalves!
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This margerine thing, I'm temped to give it a try. However from a technical point of view, I not completely sure HOW it could influance the texture. Curry is served hot enough for any margerine to be completely melted, what's the difference in texture between an oil, and melted marge, not much surely?
It sounds like the same idea as the french technique 'monte au beurre'. That certainly makes a difference and is used by the best restaurants.
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Fair enough!
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Panpot,
adding pics is real easy. use a photo edit software ie microsoft office picture manager - on the picture menu set the width to 700 pixels and then compress for document use. on the post select additional options (bottom left) and browse to the saved pic file.
if u still struggle email them to me and i'll upload them.
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Forgive again guys Ive been on my feet all day and although I've checked I can't face doing anything tonight. After work tomorrow I will probably go for a curry so it could be Monday before I can post again and get the rest of the recipes and photos up. JerryM I may email you the photos if I can't get it sorted thanks. Adriandavidb I have the same concern about trans fatty acids and margarine is something I would never normally eat. If once we have fully tested it out if it does make a difference then my next search would be for a safer substitute but foe the time being I want to test all of this out before going back for more info and recipes. I still have lots to post and ultimately even the recordings in due course. I obviously learned a lot especially when it comes to chicken dishes where I will now cook from fresh the marinaded version. The pre cooked lamb was fantastic and will look forward to being able to recreate the same melt in the mouth result. The recipe he gave me for CTM was interesting too and once I get the recipe for Patia base sauce and spiced and garlic chicken I will have along with other recipes he gave me enough for a resteraunt menu. I am needing to rest up now so good luck with it I am pleased so many have had a lot from this up till now and if JerryM can say as he has on the base post that his cooking this past week has been his best to date then that's cool because I can't wait to have a go, cheers and thanks Panpot
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Thanks Panpot, keep up the good work!
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I am sorry that as yet I have been unable to post more recipes. I have been really busy at work and need to listen to the recordings to confirm recipes. I will do what I can soon.
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guys, what is patia sauce? where and when is it used? is it a dip? cheers DD
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DD,
it's a real good question. i'm very interested in it as i like Pathia. i too am not sure what it is. the only thing i can guess is that it's something like paste to give the pathia taste. UB's pathia recipe for eg has a pathia mix. this is the closest recipe i've come across to real BIR. so hopefull this "patia sauce" may get us much closer to the real thing.
http://www.curry-recipes.co.uk/curry/index.php?topic=2526.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=2526.0)
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Guys, I've just popped in for a moment at my teabreak, I am genuinely sorry about delay in posting more. I have been away from home for nearly three weeks and get back on Friday so I should be able to complete the recipes and post photographs over the weekend. The Patia Sauce was red coloured and fairly watery looking as I remembered it. He says it was for a kind of sweet and sour dish and it was used for Chasni dishes too. I will get the recipe for this and the sauce for Spiced and Garlic Dishes when I go Back to them in due course. Thanks again for all your patience. Panpot, I cant wait to test them all myself.
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Hi Panpot, can we look forward to a madras recipe to go with that wonderful looking base. i am ready to explode with anticipation for a new madras recipe! :) cheers DD
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The Patia Sauce was red coloured and fairly watery looking as I remembered it. He says it was for a kind of sweet and sour dish and it was used for Chasni dishes too.
Yep panpot
red coloured, sweet and sour, used in chasni dishes as well, mild to medium hot. The patia's my wife had were of a thickish sauce and delicious, suppose depends on restaurant.
Cheers
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DD I don't have a Madras at the moment he demonstrated cooking Bhuna sinse it gives them a basic on which they build other recipes such as Jailuri even CTM though will need to double check what be was on about with that recipe. I promise though that I will go back for a Madras however using the bases he gave me Curry Sauce, Bunjara and GG paste it should b east to adapt favourite or one of the other guys could figure it out till I get one for you. Cheers , bye the way I am sure the Patia Base will thicken up once other ingrediants are added and cooked through. Panpot
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One of my local TA's uses Thai Sweet Chilli sauce (for sweet) and tamarind + lemon juice (sour) for all their Pathia's. Quite effective.
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One of my local TA's uses Thai Sweet Chilli sauce (for sweet) and tamarind + lemon juice (sour) for all their Pathia's. Quite effective.
SnS,
appreciate the Thai Chilli sauce suggestion - i will definitely give it a go.
i use it for BBQ and really like it. i can imagine it being v.good in Parthia combined with the tamarind.
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that bhuna sounds like it will satisfy my cravings. And i am sure you are right Panpot, that it can be adapted to madras.
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I am sure the Patia Base will thicken up once other ingrediants are added and cooked through. Panpot
Sorry panpot was thinking of the finished dish, you're right a watery base
Cheers
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One of my local TA's uses Thai Sweet Chilli sauce (for sweet) and tamarind + lemon juice (sour) for all their Pathia's. Quite effective.
SnS,
appreciate the Thai Chilli sauce suggestion - i will definitely give it a go.
i use it for BBQ and really like it. i can imagine it being v.good in Parthia combined with the tamarind.
Another ready made sauce which adds to the flavour of pathia curry (or others) is Suki sauce. This is a sweet garlic taste, often used in Thai cooking. Also, chicken gently fried in butter and then simmered in some of this sauce is fantastic.
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Sns,
not come across "Suki sauce" - is it easy to get. the chicken dish sounds very good too.
ps by the sounds of it u must be a thai cooking master on top of the curry work.
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Also known as Cantonese Sukiyaki Sauce.
Available from most chinese supermarkets.
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i love thai food, and dable a bit myself in thai cooking. i would strongly recomend trying to cook thai food. its way easier to learn than indian cuisine, and a lot more healthy, and darn tasty to boot. i know some good books if anyone is interested.
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Derek , I am right up for improvements to my Thai cooking any suggestions appreciated. I have a diner party set up for around the 20th and it soul be cool to do Thai. What can u recommend. Cheers Panpot.
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At last I am back home and can begin to Post recipes and add photographs and if someone can help the sound files. I have the onion and cumin gently cooking as I type for the base, Ive never anticipated so much in my cooking. Will be preparing the Pakora later between posts so lots ahead and hopefully all of it done by tonight.
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At last I am back home and can begin to Post recipes and add photographs and if someone can help the sound files. I have the onion and cumin gently cooking as I type for the base, Ive never anticipated so much in my cooking. Will be preparing the Pakora later between posts so lots ahead and hopefully all of it done by tonight.
Excellent. Good luck with it and fingers crossed!
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At last I am back home and can begin to Post recipes and add photographs and if someone can help the sound files. I have the onion and cumin gently cooking as I type for the base, Ive never anticipated so much in my cooking. Will be preparing the Pakora later between posts so lots ahead and hopefully all of it done by tonight.[/size]
panpot email me ill add it for you.... check your PM's
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i love thai food, and dable a bit myself in thai cooking. i would strongly recomend trying to cook thai food. its way easier to learn than indian cuisine, and a lot more healthy, and darn tasty to boot. i know some good books if anyone is interested.
DD,
- get some new posts going - yes yes please
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SnS,
thanks for the info on the Sukiyaki sauce - i've added it to my shopping list and will keep u posted.
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Derek Dansak, any chance you could give us some Thai Recipes like you suggested above? Like JerryM I love the stuff. In anticipation Panpot
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Can anyone point me in the direction of the Bhuna and CTM recipes to go with this base, are they posted on the forum?
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Sorry Guys just found them, I used a link from another Topic and didn't go direct to this forum, that and I'm also on my eigth bottle of San Miguel light doesn't help.
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Cool ThaiExpat any good Thai recipes where you are?
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Sure Panpot, it would be a pleasure. I will start adding a few new thai recipies for you guys to try over the xmas hols. :)
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Cheers Derek, I have a dinner party on the 20th and doing a good job with Thai would be cool, so if you can post them early for Christmas this Santa will be most grateful.
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following HeyThere's prompt http://www.curry-recipes.co.uk/curry/index.php?topic=3375.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3375.0) i've made the Ashoka Green Chilli paste. the proportions being: 100g green chillies, 60ml veg oil, 60ml water.
only particular observation was not to breath in the vapour whilst blending the chillies - it's pretty choking.
i've include for info pic of the Ashoka Trilogy: Garlic/Ginger Paste (140g initial garlic/ginger), Green Chilli paste, Onion Paste (4 off medium onion).
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Hi guys,
Havent been on for a while but still cooking curry!
Last night however I made CK's bhuna with chicken tikka (Ashoka marinade recipe), but used the Ashoka base. I cooked it down for about 10-15 mins reducing it to a fairly dry dish with very fine slivers of chopped onions and peppers and it was one of my best to date! Will defiantly start trying a few of the other recipes with this base.
Del
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Hi guys,
Havent been on for a while but still cooking curry!
Last night however I made CK's bhuna with chicken tikka (Ashoka marinade recipe), but used the Ashoka base. I cooked it down for about 10-15 mins reducing it to a fairly dry dish with very fine slivers of chopped onions and peppers and it was one of my best to date! Will defiantly start trying a few of the other recipes with this base.
Del
sounds lovely thanks for the feedback, I love this base cant go worng with it!!
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Hi guys, Ive been away for a while due to holidays, work and moving house,country even. I did however get back to The Ashoka and got a few more recipes particularly the one for the Patia Sauce.
As I suspected they don't do a Madras as such(probably a regional thing)though he said when asked for it he just adds the cooked chili paste.
I will post the recipes I got in due course. Lots to catch up with elsewhere on the site and supplies to get in. Keep up the good work one and all cheers Panpot
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Hi guys, Ive been away for a while due to holidays, work and moving house,country even. I did however get back to The Ashoka and got a few more recipes particularly the one for the Patia Sauce.
cool thanks PP look forward to that :)
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As I suspected they don't do a Madras as such(probably a regional thing)though he said when asked for it he just adds the cooked chili paste.
good to know u managed the 2nd visit and look fwd to the additional recipes.
an establishment which does not do madras is staggering for me. i'd be v.interested in more about what the chef said on the subject. for example did he mean that he makes a basic curry sauce as std and then just adds chilli whenever someone asks for madras hot - this would sound sensible.
also v.much appreciate your thoughts on the onion paste. windybum has made it quite a lot darker than i've dared to go (mine is very reddish, certainly not dark). pls advise how dark the Ashoka makes it. although mine tastes very good i'm concerned i could be missing out.
windybum's pic here (http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg30635#msg30635 (http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg30635#msg30635))
mine here http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27918#msg27918 (http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27918#msg27918)
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Thank you Panpot!
I have been using these recipes religiously ever since I discovered this forum. Especially the ginger/garlic and onion pastes. I'm excited that you have new ones to share with us!
Jerry- I have made 3 large batches of the onion paste so far. The first batch I cooked quite a bit longer and came out very dark and caramelized like windybum's. My next two batches didn't get cooked down as much, but I'm not sure if I like them as much. I think I preferred the first batch, but I need to make one more to compare.
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RebeccaVT,
thanks for info - it's enough for me to make a dark version like windybum's next. i do like the taste of the lighter red version but gut feeling is that the darker version may have better impact on the taste of the finished curry dish.
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glad to see this thread is still generating interest it has probably been the most useful (to me) set of posts on the site so far, but then I am biased because I like Ashoka curries
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I hope to get the opportunity this week to post some new recipes form my 2nd visit to The Ashoka. In the meantime I realise its a bit late given my absence from the site and it may be covered elsewhere but the Onion paste is the colour of Branston Pickle and I have managed to duplicate it each time. It is definitely the business as I wish to primarily recreate Glasgow BIR tastes. Cheers PP
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Looking forward to reading your posts Panpot!
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Please, please, please post the Chasni and Patia stuff, Panpot. Its my favourite.
I eat at the Ashoka West End a lot and your recipes are spot on.
Thanks for all your effort ;D
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OK here we go, I may only get a few things done today but I wanted to make a start and add what I can when I get the chance.
Patia Sauce
Mango Chutney 500gms
Tomato Sauce 300gms
Mint Sauce 1 teaspoon
Lemon Juice 20 ml
Blend Mango Chutney then add rest of ingredients and blend till smooth.
I intend to use a hand blender.
This is of course a downsized version of the restaurant quantities.
This is combined with pre cooked chicken, lamb etc.
Chasni
One chefs spoon of Patia Sauce
1/2 ladle of base sauce
single cream to taste
Jaipuri
Onion/Ginger paste
Tomato Puree
Methi
Banjara
touch of Tandoori paste
Touch of Green Chili Paste
large diced onions and Peppers
when ready touch of Coconut cream
The cooking of these, method and quantities can be gleemed from the recipes at the start of this thread
Enjoy PP
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I cooked Chicken Chasni last night & my wife gave it top marks. It was the real deal and really a great addition to my menu.
I also revisited my original notes on Pakora and taking into account comments on Bhaji on another thread I Cooke my best ever Vegatable Pakora.
I soaked the veg as per the ingredients above but excluded the addition of the Gram Flour until the mix was wet. I only had to add a little water to get the right consistency. I as above rested the cooking of batches for a few minutes before complete g enough for us both.
I have frozen the balance if half cooked Pakora and will see I. Due course if they can be store this way.
I have one or two more things to post re The Ashoka and I am pleased that a fellow Glasgow enthusiast values the results that just may well prove that regional variations are important. Cheers PP PS I have had real challenges attempting to correct obvious typos above, I am using my iTouch so who knows why so please accept my apologies for the obvious.
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Thanks PP. a quick question if i may ! when you make the base sauce do you reduce salt and cumin amounts, specified in the original thread from a few months back. or is it best to stick to that original recipe to the letter? thanks DD
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DD on the base sauce thread I posted that I had cooked up a fresh batch of everything Ashoka wise in the last week or so. I did reduce slightly the Salt but not the Cumin although I am not sure I gained anything by doing so.
I am looking to get clarity on this for us all. I am well aware that enthusiasm for the Ashoka stuff may come form the Scottish based members particularly Glaswegians and so perhaps some of them who have had a go with the recipe could comment on your question or the stalwarts who have such as JerryM and the other guys.
It's certainly hard for me to want to use any other base now as it is so good done to the letter as it meets all my requirements but I do have some more stuff to share.
I have had a go today to send a message to JerryM seeking some direct support but not sure if it went so if he could send one to me I can get some info I feel he can help with before I post more Cheers PP
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Thanks PP. I think the high salt is probably part of the magic. cheers
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when you make the base sauce do you reduce salt and cumin amounts, specified in the original thread from a few months back. or is it best to stick to that original recipe to the letter? thanks DD
DD,
i checked my spreadsheet and i've stuck to the original 30ml salt and 25ml cumin. i certainly would not reduce the cumin. as for the salt i tend to not add any at frying stage to compensate (c/w my norm of 1/4 tsp per portion).
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Patia Sauce
Mango Chutney 500gms
Tomato Sauce 300gms
Mint Sauce 1 teaspoon
Lemon Juice 20 ml
Panpot,
i do love Pathia or Patia. before the previous TA to my current closed i must have had nothing else for 3 years.
just to clarify though is this the sweet/sour ingredient to go into the dish. i ask as i'd have never in a million years come up with chutney and tom sauce as ingredients.
i guess though u just would not see them in the rest of the ingredients.
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This is exactly how they do it in The Ashoka and I have a similar recipe in a book they published for a charity.
It certainly tasted great with pre cooked chicken and the base sauce as above. I've never had it before in a restaurant or from a TA so don't know how to compare. PP
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Thanks Jerry. Yes i think its best left nice and salty. the cumin was always part of the unique taste that i liked about that base. totally different to my standard base.
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Mango Chutney 500gms
I wonder what they charge for this dish at the restaurant. If they use half-decent Mango Chutney, it seems an expensive ingredient, using 500 gms.
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Assuming I've read the post by PP correctly the ingredients for the Patia sauce make a large amount of which only a chef's spoon is used in the final dish leaving lots over for future dishes- So not so expensive.
M
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Patia Sauce
Mango Chutney 500gms
Tomato Sauce 300gms
Mint Sauce 1 teaspoon
Lemon Juice 20 ml
Panpot,
i do love Pathia or Patia. before the previous TA to my current closed i must have had nothing else for 3 years.
just to clarify though is this the sweet/sour ingredient to go into the dish. i ask as i'd have never in a million years come up with chutney and tom sauce as ingredients.
i guess though u just would not see them in the rest of the ingredients.
Hi guys,
In all the BIR restaurant menus I have here at home, it says " A HOT dish with sweet and sour flavours", never having had this dish myself, and I am increasingly warming to the idea of getting one next time, where does the heat come from in the ingredients above? Or is it different depending upon regions again?
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976bar,
i don't recognise it as a hot dish. i know in general terms that most BIR's achieve a "hot" variation by including slices of the fat green chillies in the dish. i don't personally think it needs the hot.
on the qty's i'm thinking for a 1st go to add the lemon at frying stage and leave out the mint (or add a spec at frying). this would allow me to reduce the mix qty substantially given as matt3333 says we are only looking at 4 tbs max per dish. i'd also be tempted to start at 1 tbsp - i would need to taste the mix before deciding. it's a very subtle sweet and sour that u're after.
i intend to use UB's pathi recipe as the starting point for the rest of the ingredients http://www.curry-recipes.co.uk/curry/index.php?topic=2526.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=2526.0)
would u believe i've never bought mango chutney before and will have to sauce some.
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Assuming I've read the post by PP correctly the ingredients for the Patia sauce make a large amount of which only a chef's spoon is used in the final dish leaving lots over for future dishes- So not so expensive.
M
If your're right, it answers my question on cost, then, but it also reminds me of a suggestion I made a few months back for clear recipes. I thought the Patia thing was a recipe. I didn't realise you need to go here there and everywhere to pick up elements/amendments/whatever before actually making use of the 'recipe' and, even then, you'll never be sure you have all the information needed and haven't missed anything.
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Thanks for the recipes, Panpot.
I will try Glasgow Chicken Chaat, chicken legs in Chasni sauce at the weekend.
Thanks so much for the effort!
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I remember the first time I had pathia. I took a mouthful and thought wow that's just like a curried up version of the Chinese sweet and sour sauce I make. So I made one with white wine vinegar, sugar, and pineapple juice, those being the sweet and sour flavours in the Chinese version. It turned out exactly the same!
Adding pineapple juice seems logical to me as pineapple is used in other dishes, so what do they do with the juice?
I haven't tried the ashoka pathia mix, but it seems more complicated than what I'm used to.
Oh, and as for it being hot, well it never used to be but that seems to be the trend now.
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i tried out the pathia for the 1st time last night - it offers much promise. the taste was very good - my (adapted UB's) recipe not quite there though.
recipe: oil 4 tbsp, onion 4 tbsp, pepper 2 tbsp, garlic 1 tsp, tom puree 1 tbsp + water, spice mix 1 tsp, salt 1/4 tsp, chilli 1/4 tsp, base 300ml, pathia mix (see below), frozen coriander 1 tbsp big pinch.
Nb i also added 4 tbsp passat and 2 off 1/8 fresh tomato - these i would leave out next time - made the dish too tomatoey.
Pathia mix - i made this as a single portion as my mango chutney was already blended as bought. in a cup:
mango - 1bsp
tom sauce - 2 tsp
mint sauce - tip of tsp
lemon juice - 1/2 tsp
water - 1 tbsp
the mix worked very well - i intend to stick to it ie don't see a need to change the proportions
a veg is missing from the recipe though i think - something like chives but i really have no idea. may have to get a pathia from the TA to get a better insight.
anyhow in short - many thanks Panpot. this really puts the icing on the variety of dishes i'm able top make. i think with a bit of work it's going to be fantastic.
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Just to confirm, PP...
Is the Tomato Sauce-Ketchup?
Or is it blended tomatoes.
Cheers.
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bunjarra woops! (or not)
for a good while now i'd not really been able to decide which recipe i liked best (the original or the Ashoka).
yesterday i realised why. i've been using tandoori masala in both recipes ie i've not used garam masala as per the ashoka spec.
effectively the difference in the recipes for me being the ashoka adding: bay leaf, turmeric, salt, blended tin toms, chilli to the original spec.
i don't know how i've never noticed as it''s very clear in my notes on the ashoka recipe. i think when i 1st would have made it i would have simply discounted the use of garam masala (the tandoori masala works spot on for me).
link to ashoka & original recipes:
http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28519#msg28519 (http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28519#msg28519)
http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899
(http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899)
yesterday i tried adding a piece of casia in addition to the Cinnamon stick (read someone had added casia but i'm not sure who or where). i do like casia having used it for many years in place of Cinnamon (thinking wrongly that i did not like Cinnamon).
in short i will adopt for future albeit i have not cooked with it yet. the decision being solely on that i liked the extra dimension on taste that it brought.
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I've been doing this now for over a year and the results are tremendous. I have chicken like its just been pulled from the bone. It doesn't matter if it is breast meat or otherwise either although of course thighs are just so melt in mouth.
I wish I had seen this post earlier. Very interesting Panpot, thank you very much.
I'm also suprised that they pre-cook the chicken in an oven for 25 mins?
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Last week I prepared for the first time the Masala base from the recipes above and cooked the recipe for Chicken Masala that the chef gave me and it was seriously good so good that my wife has requested it for today. So I intend to cook it along with Chicken Karahi above too. I do recommend these recipes they are genuine BIR recipes though as ever regional variation may determine how others rate them but as someone who has travelled extensively around the British Isles and made it my "duty" to have curries wherever I have been they still stand out. I don't believe anyone will be disappointed if you stick to the letter and have a go. So today we will have Pakora to begin folowed by both curries and pilou rice.
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Cheers for including the pathia, chasni and jaipuri dishes dude :)
I'm still using (my slight variation) of these ashoka recipes as i get 100% quality every time. I'm so comfortable with them i dont even measure most of the ingredients any more. Changing from hot chilli powder to kashmiri (deggi mirch) has also been a winner as you get the flavour without being choking hot.
I figured out the pathia technique and use almost the same ingredients as you mention (just not the mint sauce). I have found sugary sauces like chutney and ketchup help so much with the depth of flavour ('the missing 5%'). It's tempting to use them in all curries!
The fryed onion paste is one of these sauces of course. I tend to add sugar to the onions when cooking to make sure they caramelize properly. I suppose using onion chutney would work just as well as it is very similar.
I've just made some cassia-spiced apple chutney from the apple tree in my garden and it tastes beautiful. I'm looking forward to trying it in my next curry ;D
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Cheers Chinios, I have to admit I also add sugar to the Bunjarra as I cook it and it makes a difference. I also have some new recipes that I will post probably tomorrow. I am going up to Brick lane in London to get more spices and a new secret ingredient I have found for Pakora. PP