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Topics - raygraham

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1
Tandoori and Tikka / Authentic Tandoori/Tikka recipe from Goa
« on: March 18, 2010, 12:14 PM »
Hi all,

Have just got back from Goa where I befriended a chef at a local restaurant called Dekram who let me cook Tandoori, Tikka and Naan Bread in his blistering hot Tandoor Oven, so hot it burns the hair off your arm!
I also had the chance to visit the kitchen and watch the staff cook and took some photo's of them at work.
Originally from Nepal Dekram's food was stunning and he only earns ?80 a month so a fiver tip from me ensured I was his best friend for the week.

The recipe doesn't use Tandoori Powder but pre-made Massala's that can be bought in boxes fairly easily from the asian supermarket or some I found in Asda.

It is the best Tandoori I have ever tasted and it cooks just as well in a conventional oven the same as in the Tandoor.

It is extremely quick and easy to prepare and heavenly to eat!! Try it, you won't be disappointed.


Tandoori Chicken


8 Large Chicken Drumsticks, skinned

250 mls Plain Yoghurt

1 Tbsp Ginger/Garlic Paste

1 Tbsp Garam Massala ( I use Everest Brand, same as the chef )

1/2 Tbsp Chicken Massala ( Everest Brand )

1 Tbsp Kitchen King Massala (Everest Brand or MDH Brand )

1 Tsp Salt

1/2 Tsp Chilie Powder

2 Tbsps Veg Oil

1/2 Tsp Red Food Colouring ( optional )

Juice of 1 Lime


Method


Make 2 slashes on each drumstick and rub well with the Lime Juice

Mix all the other ingredients together in a bowl and coat the drumsticks well.

Cover and leave in the marinade overnight.

Pre-heat the oven to it's highest setting.

Shake off excess marinade and place drumsticks on a wire rack over a drip tray

Cook chicken for 25-30 mins or until cooked and starting to blacken


Chicken Tikka uses exactly the same mix but use cubed Chicken Breast instead and cook on skewer.

2
House Specialities / Kurzi Turkey ( Raan of Turkey )
« on: February 05, 2006, 12:58 PM »
I can thoroughly recommend this version of Kurzi Chicken which I made with Turkey.

It is a Pat Chapman recipe and works with Lamb, Chicken or Turkey equally as well.

Ray

Kurzi Murghi,

Raan of Turkey, Chicken, Lamb

3 ? lb Leg of Lamb on the Bone or 1 x Large Chicken or Turkey.

4 fl ozs Milk

Marinade

150 gm?s Natural Yoghurt
2 Tbsp?s Sunflower Oil
2 Tbsp?s Fresh Lemon Juice
3-4 Garlic Cloves, Chopped
1? Cube Fresh Ginger, Chopped
2-3 Fresh red Chillies, Chopped
1 Tbsp fresh Coriander, Chopped
4 Tbsp?s Dried Onion Flakes
2 Tbsp?s Ground Almonds

? Tsp aromatic Salt, see below

Aromatic Salt :-

100gms Coarse Sea Salt, 1 Tsp ground Allspice, 1 Tsp Ground Cinnamon

Spicier Aromatic Salt:- ? I used this one!

1 Quantity Spiced Aromatic salt, 1 Tsp Dried Mint, ? Tsp Ground Fenugreek, 1 Tsp ground Almonds, ? Tsp Turmeric

Masala

2 Tbsp?s Coriander Seeds
1 Tbsp Allspice Berries
1 Tsp Green Cardamom Pods
1 Tsp Fennel Seeds

Method
Roast and Grind Masala Ingredient?s.
Put Marinade ingredients and the Ground Masala in a blender and blend to a puree gradually adding the milk. It will be easy to pour.

Skin the meat and stab all over with a knife.
Place in a non-metallic bowl and pour over the marinade.
Leave in the fridge for 24-60 hours. I left mine the full 60 hours.

Stuff the Chicken, Turkey with Keema or Rice.

Pre-heat oven to 180 C, Gas 4.

For the Lamb, slow roast for about 3 hours. Leave to rest for 30 min?s in a low oven.

For the Turkey, slow roast for an initial 40 min?s plus 20 min?s per pound.

Serve.

3
Pathia / "100 Best" Chicken Patia
« on: February 05, 2006, 12:53 PM »
Have just made the Chicken Patia recipe from the "100 Best" book. It is well worth the effort.

I used the "Rolls Royce" base and followed the recipe exactly.

Give it a try, it's great!

Ray

Chicken Patia Balti

‎Serves 4

‎4 Chicken Breasts, Pre-Cooked (see Pre-cooking page)
7 TBSP Vegetable Oil
‎1 1/2 " Cube Fresh Ginger, Grated
6 Cloves Garlic, crushed
‎2 Onions, Chopped
‎2 FRESH Green Chillis, chopped
2 Green Peppers, Diced
‎2 Tsp Dried Methi
5 Tsp Balti Spice Mix
‎4 Tomatoes, Chopped
‎2 Heaped Tsp Tomato Puree
2 TBSP Lemon Juice
‎1 TBSP Sugar
‎2 Tsp Fresh coriander, Chopped
3/4Tsp Salt
‎5 Ladles Balti Sauce
‎Method
‎Heat oil in a wok and stir-fry Onions until golden.
‎Add Ginger and Garlic and stir-fry for 1 minute.
‎Add Chillies, Green Peppers and Salt.
‎Add Balti Spice Mix, Tomatoes, Tomato Puree, Lemon Juice, Sugar and 5 Ladles of Balti Sauce.
‎Add Chicken and Methi and cook for a further 4 minutes.
‎Add Coriander and serve.

4
Pictures of Your Curries / Raan of Turkey and a little bit more!
« on: February 05, 2006, 09:35 AM »
Hi Folks,

After a superb Raan of Turkey at Christmas and some inspiration from Curryqueen I finally got round to making it for myself.

So here's a photo of the full spread I made.

The Raan was made to the Pat Chapman recipe and although a few of us don't have too much faith in his general recipes I can thoroughly reccomend this one. It is superb! He gives the recipe for Lamb but also says it adapts to Chicken or Turkey which it certainly does.
I marinated it for the full 60 hours and cooked it uncovered and breast side down for the prescribed time. It needed covering with foil about half way through as otherwise I feel it might have burned. The skin is removed at the start so I think it more important to protect the meat from drying out.
However, the resulting meat was beautifully moist and so flavorful I can't praise this dish enough.

Clockwise from the left is:- Raan of Turkey, Chicken Patia, Bombay Potatoes, Tandoori Chicken drumsticks, Pakora's and vegetable Samosa's. The dish at the back which is harder to see was Tikka chicken wings. Apart from the Samosa's and Pakora's which I bought ( cheat ) the rest was home made.
The two curry dishes were made using the "100 Best Balti" base which is quite superb.

Hope this gives you some inspiration to get cooking and for you George this photo was taken on the new camera, and for you Darth it's time to put your hand in your pocket and get your missus one, after all you can always borrow it for your galactic missions!

Regards

Ray

5
Lets Talk Curry / The Joy of Curry
« on: January 08, 2006, 09:25 PM »
Did anyone see the program "Joy of Curry" this afternoon on Sky's UK TV Food channel?

It was narrated by Neil Morrisey and was a fairly entertaining hour of Curry history, how it came to Britain, how the BIR method of cooking evolved and how more Indian Restaurants are now moving away from the red carpet, flock wallpaper traditions we have all been used to. As well as a few interviews with personalities and well known British chefs it was informative and brought back a few good memories of days gone by in my local curry houses.

They discussed the CTM as being the number one curry favourite and showed a chef part way preparing one in a restaurant kitchen in which he was adding.....................Heinz Tomato Soup!!!
One or two being interviewed recalled their CTM tasting just like Tomato soup!! Can think of nothing worse.

Anyway for those of you wanting to see it they are repeating it at Midnight tonight, same channel.

Ray

6
Curry Base Chat / 100 Best Rolls Royce Base
« on: January 08, 2006, 09:12 PM »
Hi Folks,

I have just made the 100 Best Balti's Rolls Royce base today and am a bit bewildered as it seems a bit on the thick side.

I made it directly from the recipe book but it has turned out just like wallpaper paste.
The taste is just as it should be so I can't figure out if I have done something wrong or if this base is meant to be like that. I haven't made it for a while and can't remember if it was like this?

Anyway, the taste is good and I agree with Pete is one of the better bases on the site worth a try.
I will probably water it down slightly before making the final dish.

But what dish should I make from it? Any suggestions would be appreciated, chicken or lamb please!

I have taken a photo so you can see the end result and thanks to the welcome advice from George have re-sized it (I hope) to fit the site page a bit better.

Regards

Ray

7
Pictures of Your Curries / Raan of Lamb
« on: January 08, 2006, 10:31 AM »
Hi All,

I knew I had seen a recipe for Raan of Lamb somewhere...........................Pat Chapman!
I can hear the groan!

Anyway first a comment on his seemingly new book.
My wife ( bless her! ) bought me "The New Curry Bible, The Ultimate Modern Curry House Recipe Book" for Christmas and although I am not a great Pat Chapman fan I opened the book in anticipation of some new revelations on the BIR front.

To my amazement apart from a different cover it is an exact copy of his "Curry Bible" book of a few years ago which I have also got!!

Every recipe is the same and every picture identical. Pat doesn't look a day older, that's cos he isn't!

It should be called "The ultimate rip-off!!!

How can he get away with that? To me it contravenes the trades description act as it isn't The New Curry Bible at all, just the old one in a different wrapper. Anyway my old copy went to a good home and this one goes back on the shelf to gather some dust.

In the meantime after Curryqueen mentioned Kursi Chicken which it seems I had at a restaurant this Christmas I have uncovered a recipe for the equivalent Lamb dish "Raan of Lamb". and here it is.

Ingredients

3 1/2 lb leg of Lamb on the bone
110 mls Milk

Marinade

150 gms Natural Yoghurt
2 Tbsps Sunflower Oil
2 Tbsps Lemon Juice
3-4 cloves Garlic, crushed
1" cube fresh Ginger, crushed
2-3 fresh Chillies, chopped
1 Tbsp fresh Coriander, chopped
4 Tbsps dried Onion Flakes?? odd!
2 Tbsps Ground Almonds
1/2 Tsp Aromatic Salt....which is 100 gms Coarse Sea Salt, 1 Tsp Ground Cinnamon, 1 Tsp Ground Allspice all mixed together.

Masala

2 Tbsps Coriander Seeds
1 Tbsp Allspice Berries
1 Tsp Green Cardamom Pods
1 Tsp Fennel Seeds

Method

Lightly roast and grind the Masala spices
Put the Marinade ingredients and ground Masala spices into a blender or processor and pulse adding the milk until you have a pourable? puree.
Take all the fat and skin membrane from the meat. Stab all over with the point of a knife. Good therapy if you are feeling wound up that day!
Pour over marinade and cover. Leave in the fridge for 24-60 hours..........blimey!

Pre-heat the oven to 180 C or Gas 4 and transfer the lamb to a roasting tin and slow roast for about 3 hours. Leave to rest for 30 mins in a warm oven. The flesh should fall off the bone.

He also says this can be made using Chicken for a festive Kurzi Murghi
Just skin the bird and stuff with Keema and/or Rice and coat with the marinade as above.
Bake in the oven at 180 C or Gas 4 for an initial 40 mins plus 20 minutes per pound weight of the stuffed bird. This sounds just like we had at Xmas and it was delightful.

But if you are not highly delighted then please send your complaint to:-

Pat Chapman
The house with the Rolls Royce Outside
Sittinpretty
The Tax Haven
Rippemoff
Fakingham

Enjoy!

Ray

8
Supplementary Recipes Chat / Basaar Mix, an answer from the Kushi
« on: January 03, 2006, 11:39 PM »
Hi All,

Especially Pete who I believe aked a question about the use of Basaar Mix. I wrote to the Kushi Restaurant and asked if the chef used it and if so what for and have just recieved this answer:-

"Dear Mr. Graham,
 
Happy new year!? I've had chance to ask Mr. Haydor about your query.? Here are some of his thoughts:
 
As you probably know (because you have the mix yourself) - it's a very powerful ingredient - more often than not made from chillies, peppercorns and various other spices depending on the manufacturer.? It can also be fine or coarse.
 
It's not something he uses in his restaurant, as the potency and flavour completely overpowers any other flavour you've included - essentially "cancelling out" the more aromatic spices like curry powder or cumin etc.? The main function is to give heat - but there is a word of warning:? Mr. Haydor described to me the heat it produces as "unpleasant" - and if not used correctly can lead to severe indigestion!? I get the impression that it's one of those things you either love or hate, but there's no harm trying it in your favourite dish to see what result you get.?
 
Its use is not widespread in restaurants - and, as you say is more used in the home.? But it can be used in certain types of kebab (like Sheekh kebab etc) - although he chooses not to.
 
It's also occasionally used in deep-fried spicy dishes - one example he knows of is in foods like southern fried chicken, to give it that extra "boost".
 
Anyway, I hope that helps - and that you have fun experimenting with it.
 
Kind regards, and thanks for getting in touch,
Andy"

My own opinion is to agree with what he says in that this powdered spice is very powerful and should be treated with caution rather like one would handle Garam Masala.
I think it smells fantastic but just a very small amount is very feiry and can obliterate other flavours through it's intensity. It is just too hot for me but perhaps the brand I have bought is meant to be and others may be milder. I think I could relate to Mr Haydors warning of severe indigestion as it seems to have the potency of gunpowder, paint-stripper or drain cleaner.
Speaking to a couple of asian women who use it at home they tell me only about a teaspoon or two is used in a family pot of curry along with the Onions, Garlic and Ginger. Nothing else seems to be added spice-wise so gives a graphic example how potent it is.

I don't think it has much use in the BIR setting generally although it is a quality curry powder mix and I am sure will add a certain something to many dishes if used with caution. I know a few on the site have had some success with it and the fact it exists means it is certainly used in some applications of asian cooking but I don't think the BIR setting is the place it is used most.

Ray


9
Starters and Side Dishes Chat / Spot on Tandoori chicken
« on: January 03, 2006, 10:24 PM »
Hi All,

Inspired by the new years resolution to get fit not fat I decided to make some healthy Tandoori Chicken today but made it whole for a change and took the inspiration from the Xmas Curry I recently had which I have described elsewhere.
It has turned out so good and so close to the BIR taste I felt I had to share the results.

This is what I did.

Washed and dried a 3 1/2 lb Chicken

200 mls Plain Yogurt ( about two small pots thick greek )
3 level Tbsps Tandoori Powder ( East End ), more if you like it spicy.
3 Tbsps Lemon Juice
1 level Tbsp Ginger/Garlic Puree
1 level tsp salt

With the exception of the salt none of the above amounts are that critical for success.

Method

Mix the Yogurt, Tandoori Powder and Ginger/Garlic Puree together and set aside.

Poke your fingers under the skin at the rear of the chicken and gently break the skin free from the breast and legs so the skin makes a loose covering and the marinade can be smothered underneath the skin directly onto the meat.
With a thin small knife make three slashes on each exposed breast and one on the outer part of each leg. It is a bit fiddly as the skin gets in the way so be careful you don't leave any fingers behind!

Lift the skin and sprinkle the salt evenly over the exposed breast and legs. Massage the Lemon Juice? over the meat as far as you can.
Massage about 1/3rd the Yogurt/Tandoori mix in the same way covering every part of the exposed meat then rub the rest fairly thickly over the outer skin covering the whole of the outside. Cover in cling wrap and refrigerate for at least a few hours or overnight. Your hands will stink and turn orange but it's all going to be worth it. Wear some Marigolds if you don't want smelly fingers.

Pre-heat the oven to high ( 220 C)

Place Chicken UNCOVERED in a roasting dish, breast side down and cook for 30 mins. Turn it over and cook for a further 30 mins basting with the resulting juices.
At this point it should be fairly dark and crispy with a few scorch marks on the skin.
Turn the oven down a little, cover loosely with foil ( or it may burn ) and cook for a further 45 mins or until a knife pierces it and the juices run clear.

It should be perfect by this time with succulent moist meat and a dry slightly crisp skin, just like the BIR version

Ray

10
Lets Talk Curry / Super Christmas Meal
« on: January 03, 2006, 09:01 PM »
Hello folks,

And a happy new year to you all and hope you all had a lovely Christmas.

As I was working over Christmas and didn't have the usual Turkey dinner we booked into a local BIR for a family Xmas Curry on boxing day.

The restaurant called Lazeez, near Keighley is not the best around, just a small restaurant that seat?s about 30 but the food is usually very acceptable and the service second to none.

When we made the booking they asked us if they could make all 12 of us an Indian meal with a "Christmas" theme rather than choose from the standard menu.
We didn't know what we were going to get, instead trusting to luck and they charged us ?18 per head, which was not bad for what they gave us.

We started with the usual variety of plain and spiced Poppadums and Pickles then a variety of mixed starters,Turkey Pakora's, Onion Bhaji's, Sheek Kebabs, Chicken and Prawn Samosa's, Prawn Butterflie's, Raita?s etc etc. Nothing too unusual about that but there was just tons and tons of it.
In fact by the time we had finished this never ending procession of starters we were pretty much stuffed and wondered whether to cancel the rest and scarper!!

They had got us a crate of complimentary Stella even though they don?t sell alcohol so that was a nice touch.

The main course was???. surprise, surprise...........Turkey!

Not just one but TWO massive birds (or were they Ostriches?? ) that had been marinated then slow cooked to what I can only say was perfection. They both came garnished with a variety of things that made the presentation a joy to behold.
They were carved at the table and presented with two curries, Chicken Makhani, a rather rich creamy and buttery dish which complimented the Turkey very well. The other curry was to all intents just a slightly spiced base sauce but reminded me so much of the K.D. base it was a bit uncanny!

There was a third suprise curry which oddly materialised from the rear end of the birds and was spooned onto our plates. This I was told was a special vegetable curry par cooked before hand and finished off inside the bird rather like a wet stuffing. It was beautifully spiced with flavours of Cardamom and Cloves and was warming and aromatic and the vegetables still a bit crunchy??..lovely!!.

The spicing on the outside of the Turkey was similar to Tandoori but rather a brown colour instead of red and the taste was different too. The skin had been removed prior to cooking. It was more aromatic than Tandoori and gave me a feeling this was a more ?home made? recipe than a BIR creation.
The meat was so moist I have never had Turkey like it.

It came with two variety?s of Naan Bread, Chappatti?s, Roti?s and a heap of special rice.
By this time my trousers were creaking fit to burst and I wished I had been born with two stomachs.

It is a shame the beer kicked in so soon as I would have liked half an hour to chat with the chef but we get regular take-aways delivered and I will try to find out what the special spicing was on the Turkey as it was commendable.

We finished with Kulfi or Gulabjamon which I haven?t had for years. They were sweet, warm and sticky and just about finished me off!
There was a choice of Lassi and the usual Coffee and mints just to make sure the indigestion would be garunteed.

The whole experience was fabulous and I would thoroughly recommend it as a change to the usual Turkey Roast at Xmas time.
What we had for the money was just superb and the service they gave commendable.

I must say if we had gone out for an English meal at a local pub it would have been three times the price and not half as enjoyable.

Having to work my Christmas has certainly paid off this year with a feast a Maharaja would be proud of!!
And if that wasn't enough I took home a doggy bag as big as Santa's sack for a re-run the next day at work............sheer luxury!!

Ray

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