Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Balti Dishes => Topic started by: Cory Ander on April 09, 2010, 04:56 AM
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From: dipuraja1
To make a balti you will need,1cheff spoon of vag oil,half teaspoon of blended garlic&ginger,half sliced onion,half sliced green pepper,half teaspoon of methi leaves,1tablespoon of mixed powder,1tablespoon of tomato puree,1tablespoon of balti paste,portion of chicken tikka pieces,mix in pan then add 6 cheff spoon of base gravy,cook for 5-6mins on high gas mark,then garnish with corriander.
Dipuraja's Mixed Powder here: http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0)
Dipuraja's Chicken Tikka Marinade here: http://www.curry-recipes.co.uk/curry/index.php?topic=4432.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4432.0)
Dipuraja's Base Gravy here: http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0)
How to make tikka balti (http://www.youtube.com/watch?v=shvSCM0D4oY#)
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Ah, he confirms, at the end of the video, that he uses hot oil for any dishes where there are significant amounts of spices (or garlic/ginger/onions/pepper, I presume) to cook.
For dishes without any/much spice (or garlic/ginger/onions/pepper, I presume), such as korma and CTM, he doesn't preheat the oil.
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blew mi socks off this one. it's a real hit.
just to be clear - this is not what i call balti (as per brum). it's the version that u get in BIR's across the country.
i've made it twice. on the 1st go (pic) i got a bit more than 1 tbsp of tom puree and it was just a tad too much. on the 2nd go i'd eaten it before thinking of taking a photo (did get photo and have added for comparison).
i got the sliced onion and pepper cooked just right (el dente).
ps on the 1st go i used Dippies cold method of cooking. on the 2nd i use my std hot all through. in fact part way through the week i dropped Dippies method except for the low spice curries. i can tell a big difference in the taste (although Dipuraja's method does start to produce taste towards the end of cooking when the dish has come up to heat).
many many thanks to Dipuraja on this one - i'd have never bought a jar of pataks had it not been for his Utube posts. this balti paste is real good.
something like 1.5 tbsp tom puree & balti paste
(http://www.curry-recipes.co.uk/imagehost/pics/124a4c67ca61f0af332b4c9c8d6af343.jpg) (http://www.curry-recipes.co.uk/imagehost/#124a4c67ca61f0af332b4c9c8d6af343.jpg)
1 tbsp tom puree & balti paste
(http://www.curry-recipes.co.uk/imagehost/pics/b52cea6c51ef5f9fec728ea8f4a79dcb.jpg) (http://www.curry-recipes.co.uk/imagehost/#b52cea6c51ef5f9fec728ea8f4a79dcb.jpg)
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i used my last of the Dipuraja base to make a biryani with a balti sauce. photo of the balti sauce.
(http://www.curry-recipes.co.uk/imagehost/pics/2846305e319de8eeb1996fbb9298f89a.jpg) (http://www.curry-recipes.co.uk/imagehost/#2846305e319de8eeb1996fbb9298f89a.jpg)
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Whilst I prefer 'Pasco' balti paste, this is a sure fire winner. Thanks for the relay tips regards 'hot oils', Cory Ander. This guy knows his stuff!!
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I prefer 'Pasco' balti paste
i've only tried from Pasco the kabab paste and was real impressed. will for sure try the pasco balti when my existing jar runs out. i'm no expert on the pastes but do feel Pasco are very good (within the category of bought paste).
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I'm definitely having a go at Dip's recipes this weekend it's bloody killed me going without a curry for so long :( Dip's base, this balti, a nice madras and some of Axe's IG bhajis...LUSH!
Aren't Pasco's an offshoot of Pataks? Disgruntled ex-employees or something I seem to remember having heard. I've not seen any of their pastes (though TBH I never look at the pastes really lol).
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Ive used the some of the mr huda`s pastes too.
A bit higher in price but i must admit i find them better then the pataks pastes.
I`m trying to find some where that does the pasco`s pastes.
I`m doing a curry this weekend making Gosht Hawally and a murgh mossala.
Will post video to it.
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Aren't Pasco's an offshoot of Pataks? Disgruntled ex-employees or something I seem to remember having heard.
I think you're right. This is what I was told: upon the death of the founder, the business was handed down to his sons, so the daughters broke away and founded Pasco. Not 100% sure whether this is correct.
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Hi Nai ;)
Found this info on Pascos:
WIGAN-BASED Indian spice specialist Pasco is celebrating a "saucy" win in the Oscars of the food and drink world.
Its Natural Jalfrezi cooking sauce delighted the taste buds of the Guild of Fine Food Retailers judges, scooping it a gold award for delicacy and authenticity.
And the win is being used as a springboard for further expansion by the family-run company which was started 14 years ago by Maggan Khade, who had previously worked for the rival Wigan-based Patak firm. Mr Khade and his wife Seema started the business from home, creating a small range of sauces and chutneys.
Today Pasco Herbs and Spices has expanded into a one-acre site in Ince, employing 15 people, and producing a range of 40 products including pickles, pastes and dressings.
With its own farmlands in India, where it grows all the key spices and herbs it needs, it is now one of the largest manufacturers and suppliers in its field, producing own label products for a number of independent companies in the UK and abroad, and supplying the independent UK retail market. It also has a strong export market.
Its next aim is to get on to the shelves of the big supermarkets in the UK and it is currently in talks with some of them.
Pasco has built the business on recipes known only to Maggan and Seema.
Managing director Farid Yousuf said: "We are an SME company with the vision to become a truly global leader.
"But whilst the size of the business will increase, our ethos remains the same - adherence to truly authentic recipes, high quality natural home grown ingredients and manufacturing systems based on traditional cooking."
original link: http://www.manchestereveningnews.co.uk/news/business/s/174/174111_what_sauce_as_pasco_gets_gold.html (http://www.manchestereveningnews.co.uk/news/business/s/174/174111_what_sauce_as_pasco_gets_gold.html)
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Mr Huda pastes are the best I have tried by far
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I can't seem to get either Pasco's or Mr Huda's pastes from where i live and we have two great asian supermarkets here, Paks Foods and Al-Murshid in Shelton, Stoke on Trent :'(
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http://www.spicesofindia.co.uk/acatalog/CurryPastesandSauces.html (http://www.spicesofindia.co.uk/acatalog/CurryPastesandSauces.html)
I know you can get Mr Hudas stuff from here, not sure about pasco though ^^^^
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I think the Mr Huda stuff is pretty good. I've used the kebab, tikka and tandoori pastes.
One problem, apart from the price, is the products only last 6 weeks once opened.
Paul
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Thanks peterandjen/Paul, i've used Spices of India before, the only trouble is I want a jar of kebab paste to try but the postage is a bit of a killer.
Wonder if anyone knows anywhere else in the potteries I could buy direct from, i've also tried Burton upon Trent but they only seem to have a branch of Paks Foods, which didn't stock it.
It would be great if we could have a section like the 'recommend a BIR restaurant' only for a list of suppliers and what they stock, it could save a lot of shoe leather :)
Rob.
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canicant - just make the order up to ?30 with packs or poppadums. They last forever and are really good. I usually buy the Madras ones with the money off. I think they also sell other stuff like Tavas. Its easy to get to ?30.
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Yeah or ?30 worth of spices/pastes, You'd probably get enough spice to do you in curries for about 6 months lol.
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hi canicant
if you ever get down to walsall at all theres a great shop there that sells loads of jars ill have a look next time I'm there and let you know, what exactly are you after
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Hi
Canicant, you've forgoten about the third choice. First choice in Newland street Shelton, you won't get Mr H in Stoke but it's these who supply most of the BIRs in the area. 10 kg frozen chicken etc. which I know one local BIR use even though they tell people it's fresh. But they have all the pastes you could need and some you wonder .
Regards
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Hi jamie, It was Mr Hudas or Pascos kebab paste.
That'd be great my eldest delivers round that area so i might be able to get some picked up ;D
Rob.
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Thanks for that commis are they open to the public?
I've also been told about a shop 'up Hanley duck' (local joke) somewhere near sun street i think!
Are you from chippy land commis?
Rob.
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Hi
Canicant, JerryM went there on his last visit, I use them also but always end up in Al-Mur, better butcher. Yes I'm local born and bread, live in Hartshill (on the border) from the "Borough". Yes I agree a section for stores would be an excellent addition I'm in the process of doing one for Stoke but so many stores. Also I'm hearing tales so will have to qualify things but I think the first rule is going to be CASH only.
Regards
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It's good to know that cr0 is supported by a fellow potter 8)
Although I don't live in Stoke now :( (i'm 18 miles away) my Dad was born in Trent Vale and one of my Sons now lives in Newcastle road, so i know the area well.
Rob.
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Hi
Canicant, know Trent Vale well, I was born there and lived there till 12. I'm a little sceptical of Balti cooked with too much paste as being a Stokie we've had these since before the craze.
Regards
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You can't beat a bacon & cheese oatcake or a wrights pie & chips, happy days commis ;D
Rob.
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Hi
Canicant, don't wish to go too far off topic. Think it may be best to PM, but know that other members are happy to see open chat, as it gives the form depth and value. By the way are you an upper or a downer?
Regards
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canicant,
i don't recall seeing the kebab paste but this place is one of the best i've visited. i don't think the pasco brand has travelled that far yet.
First Choice Continental Foods, Newlands Street, ST4 7AE
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Hi
JerryM, they have pasco,pataks
and master chef pastes.
Regards
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I made this tonight for the first time, I used hot oil though ;)
Superb
I used CA's base as I made a batch the other day & the IG spice mix but both are similar so they wont make much difference to the final dish and Blades Tikka. I did peterandjen's rice for 8, it worked just as good as for 2 people. IG's Bhajis again were superb but I added a bout a 1/4 of a tsp more spices than the recipe suggests and for me it works ;D
cheers
Will
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Hi Willy,
At the risk of pointing out the obvious..You used CA's Base, IG spice, and Blades Tikka. So, It's not really Dipuraja's Chicken Tikka Balti then, is it? lol
Oh, and you used hot oil.
That combo couldn't be further from the Dipster's if you tried, lol
I'm glad that you got a great final dish at the end of it all though :)
Ray :)
P.S, having just read that back, I do sound a bit condescending, didn't mean to :)
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Hi Razor,
I know what you mean it is a bit of a mish mash but I dont think there was a great deal of difference to the base & mix powder & Dip's base and mix powder. Blades tikka is good so I dont think it would make a difference at all to the Balti. In the video he does start cooking with a hot pan so I presume he does this with them all and not a cold pan as he did for his first few videos. I could be wrong tho (I usually am ::) ;D)
The final dish I would happily of paid for in a resteraunt & I would have recommended it to friends without hesitation
Cheers
Will.
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Hi Will,
I totally agree with you on Blades tikka, it's really good. As for everything else, that's what cooking is all about, just finding what is best for you.
Yeah, I do remember one of Dip's video's whereby he used hot oil, and yes, the IG spice mix is very similar to Dip's, so fair play to ya matey.
Ray ;D
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Razor,
i've found that i've really wrestled too with what Dipuraja has shown. so much so that i've effectively put on rose tinted glasses whenever i watch his video (i still keep going back for a quick shufftie too). i'm totally convinced that he's genuine and can cook up there with the best. from my contact with my local TA is very clear there is a commercial line. Dipuraja has not crossed that line - he's got closer than i've ever seen before (Malik being the last). in short it's crucial u put what u already know (the stuff on this site) into what Dippie is showing ie what he's not.
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I made this at the weekend well impressed with the final result also very easy to make.
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I think Dipu's recipes are fine too. Maybe a bit underrated on this site.
Cheers,
Paul.
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I've just rewatched his video for this
This exactly what I see when I visit my chef friends
It looks so easy
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Hi guys,
Thinking about giving this a go tonight,but was wondering, the people that have tried this recipe (particularly JerryM who has success with it), have you used Dips method of hot oil in the pan then everything in together, or applied the standard staggered approach to adding ingredients (i.e. oil, puree, spice, base) that is the norm here?
Cheers,
Del
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Dip's ideas look 100% from the curry cooking I've seen.
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Hi Delly,
Dip's ideas look 100% from the curry cooking I've seen.
I would say just the opposite to that, I've never seen Dip's method been used before in my life. One of the TA's I use, have an open kitchen, and they defo used the staggered approach.
For me, a curry should be savoury, I just don't think you could get the savouriness that I'm looking for at least, by using Dip's "all in, boil" method.
I've never tried tried it, so perhaps I shouldn't dismiss it altogether but surely it makes sense, to fry off the G/G paste, then fry off the spices, then add the meat/veg?
I mean, who likes the taste of boiled garlic :-X
Ray :)
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Dip's ideas look 100% from the curry cooking I've seen.
I've tried Dip's base and a couple of curries. Standard take away fare (low end). Very typical of curries from burger/pizza/chicken/curry places. I wouldn't recommend it unless this is your standard.
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For me, a curry should be savoury, I just don't think you could get the savouriness that I'm looking for at least, by using Dip's "all in, boil" method.
This is the same as Taz's method. It is substandard but I would recommend it to beginners to avoid the burning of spices.
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For me, a curry should be savoury, I just don't think you could get the savouriness that I'm looking for at least, by using Dip's "all in, boil" method.
This is the same as Taz's method. It is substandard but I would recommend it to beginners to avoid the burning of spices.
SS, Re Taz's method, there is some similarity between Dipurajah's method of all in and reduce but Taz's method is reduced down so that the oil comes into play and then fries the ingredients before the second lot of base is added, as I've tried to tell some members before... if you get the method correct then the curry produced is far from substandard no matter what era of curry utopia you may live in,
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Achmal, you are right. There is a difference in that, as you have explained, the Taz method involves reducing to a great degree, rather than an all-in-one boil down.
I have tried the Taz method and I would definitely recommend it for newbies/beginners because it's almost impossible to burn the spices...and you can apply it to any recipe, not just Taz's.
I still maintain though that it is second class curry compared to frying of the spices/gg paste/ tom paste at the start.
I have tried both ways and the Taz method, at least in my experience, produces a more subdued effect from the spices.
I would not hesitate though to recommend the Taz method as the first one you try if you are new to BIR cooking...or cooking in general.
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By the way. I tried to do an interview with Taz after he ate one of his own curries. This was his response. Draw you own conclusions.
Tasmanian Devil Screaming (http://www.youtube.com/watch?v=0qaa6owC2eM#)
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Each to their own I suppose, I know when I use Taz's method using his base and mix powder or other combination's of the two, I produce curries that are full flavoured and very enjoyable and I don't find them second class compared to what might be considered the normal approach,
Just as well that we're all different..... :)
I suppose the video was humorous ........ ::)
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have you used Dips method of hot oil in the pan then everything in together, or applied the standard staggered approach to adding ingredients (i.e. oil, puree, spice, base) that is the norm here?
dellydel,
on a kitchen hob u won't see a difference in the 2 methods (i don't include Taz as i class it as a 3rd method which i've not tried).
it's well worth anyone doing this comparison "slowboat v hot fry" themselves as it's quite an eyeopener to the BIR technique.
just as an example i spent months perfecting hot dry frying of spices only to realise it was a waste of time.
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Regarding Dipu's recipes they produce reasonable curries IMO. Of course I don't cook them like his video demos, and I don't understand why Dipu does either.
Certainly for a BIR beginner as I was 18 months ago the recipes would have immediately elevated my curry cooking to near BIR in one fell swoop. Also there are quite a few recipes provided and good written instructions for these dishes on this site.
Regarding CAs recipes, I must admit they are not my favourites, but it must be clear that a lot of people love his recipes and they are very well presented and the recipe descriptions are very clear.
I would have no hesitation recommending either Dipu or CA recipes to somebody new to BIR cooking and new to this forum.
In fact, what else do we have on this forum? When I started here it took me ages to read page after page and thread after thread to decide where to start. It literally took me weeks to figure it all out before deciding on a base recipe which turned out to be the Sns 2008 one.
Finally, regarding Taz - I think his recipe is superb. The base is an inspiration as it is so different from others on here. To cook the Taz curries properly is not so easy for a beginner as knowing when to stop reducing is the key to the flavour and it demonstrates the importance of reducing your base to allow the smokey caramalized flavours to shine through.
All I'm saying SS is that to rule out CA, Dipu and Taz as formulaic, beginners stuff etc does nothing to help newcomers to this forum to find their feet. What else would you recommend?
Sorry for the long post
Paul
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just as an example i spent months perfecting hot dry frying of spices only to realise it was a waste of time.
Hi JerryM, this is a conclusion I have also reached. I've watched loads of youtube traditional Indian cooking and generally speaking they don't fry dry powdered spices for any length of time in the absence of water.
Paul
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I made Dipu's CT Balti, CT Masala and Korma using blades' CT recipe. I used Dipu's base aswell. When making the base, I used about 2 1/2 litres of water, in which I though would ruin the full thing when I first poured it in. So I cooked it for longer as a result (probably about 2 hours all in), and it turned out superb.
I must say I was impressed with all. The balti was excellent, the best one i've made to date. As for the CT Masala and Korma, they were great, but I felt there was a mismatch with some of the ingredients and the base.
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Hi just a question as im boiling up a pan of Dips base as we speak, the quantities used in the initial video and recipe are for 1 TA tray , so if i was cooking for 3 would i just up everything by 3 ?
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Hi YMD,
It's a good question and has been asked many times before. Me personally, I would cook the three portions separately, and add them together when reheating.
Others will say that you can up the ingredients x 3. I guess it's what you're comfortable with really. I don't up the ingredients because I fail to get consistency if I do it this way.
Not much help I'm afraid :(
Ray :)
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Cheers Razor i was thinking along those lines myself , not to sure if the base sauce came out right seems very bland!!! we shall see.
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Hi YMD
I wouldn't worry too much about your base being bland, I'm pretty sure that it will be trandformed in your main dish.
In my opinion, the base sauce should be quite bland so it doesn't influence all the various dishes that can be made with it. As long as your base has a high percent of onions in it, then it should be fine.
Ray :)
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Yep your right razor got round to using Dips base lastnight , made chicken tikka balti and id have to say it was awesome ;)
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Hi YMD,
Yep your right razor got round to using Dips base lastnight , made chicken tikka balti and id have to say it was awesome ;)
Well done mate, glad to hear that you've had success.
Ray :)
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Tried this recipe again lastnight with a few tweaks , firstly i doubled everything up because i was making for 2 this seemed to work fine, im also using pataks balti paste which seems good to me, i also use a red pepper instead of a green, mmmm nice n sweet , the chicken tikka i swapped for .....Dipurajas1 keema lamb mix and made lamb balls.....shluurrrppp!!!, i pre fried the lamballs first just to stop them falling apart once added to the curry, while frying they released a lovely spicy lamb fat of which i used 1tbs in the actual curry , for me this was a very indulgent tasting curry the likes of which i shall be making again, give it a go see what you think.
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Made this with Dipuraja's base on several occasions and it's one of the best recipes I have.
The middle dish is the Balti. The others are Korma and Chasni.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/378085_205819679503465_100002263039776_438612_1447211065_n.jpg)
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Hey YMD,
for me this was a very indulgent tasting curry the likes of which i shall be making again, give it a go see what you think.
Sounds like you're having fun with Dip's base and subsequent dishes? I've actually done this myself, used minced lamb and made a 'kofta curry'. It really does make a pleasant change from the usual meat or chicken.
Well done mate,
Ray :)
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Bumping an old thread I know but tried this out last night with turkey for fun and it was a 5 star killer. Instead of adding the balti paste to the curry I skewered the meat and added half of it to the marinade to see what happened. Great victory ensued. Thank you for posting.