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Messages - madpower

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21
Traditional Indian Recipes / Re: beautiful chicken curry
« on: October 02, 2019, 09:24 AM »
Hi phill,i start all my traditional curries off using the same technique with the diced onion and whole spices and i always end up with more quality curries than ever before,so i would give it a go without the mint and yogurt but i would replace the yogurt with fresh tomato to cook the ground spices in,you dont get the taste of the mint but it certainly gives the sauce something i would go ahead with it,i think you will be surprised,to be honest if i made the curry for you i dont think you would be able to tell that it had mint or yogurt in it,i can tell if other curries contain yogurt but not this one

22
Traditional Indian Recipes / beautiful chicken curry
« on: October 02, 2019, 03:26 AM »
Even though i know nobody will try this recipe which is a shame because it is so damn good i just had to post it in the hope someone will,it beats all my local Ta's ,i dont think they will be seeing me again,there is a lot more depth of flavor,trust me you will be glad you put in the effort and once you have made it you will see it is not as complicated as it might sound ,this recipe is enough for 2 to 3 servings

firstly you need to make some crispy onions,so thinly slice one medium sized onion and cook in 1/2 cup of veg  oil in a saucepan on a medium heat until dark brown,remove from oil and set aside
in the same pan fry 2 large onions gently with lid on until soft and golden,put the onions along with the oil into a blender and liquidize until smooth and set aside

This is the important bit,i learned from a pro chef the secret to getting maximum flavor out of whole spices is not to stir them,if you do then the flavor will not be there,add to a clean saucepan enough veg oil just to wet the bottom,add 1 tblsp of finely diced onion sprinkled all over the oil,now drop in 4 green cardamon pods,3 cloves,break some cinnamon stick length ways and add 3 pieces about 2 inch long and 1 star anise  and a tej petta leaf spread apart,cook this on a very low heat until the onions are light brown,i try to cook for about 20 mins before sprinkling in a few crushed black pepper corns and coriander seeds,a pinch each of fennel and cumin seeds along with the seeds from 3 green cardamon,again do not stir,gently fry until the onions are a dark brown,now add 1 tblsp of gg paste and a desert spoon of green chilli paste and a sprinkle of red chilli flakes ,give it 1 gentle stir and cook the pastes out gently,take of the heat and you can now add the rest of your ingredients which are salt to your taste,a squeeze of lemon juice,a desert spoon of chopped fresh mint,tblsp of chopped coriander herb,3 tblsp of natural yogurt,1 tsp each of turmeric,cumin,coriander,1/2 tsp each of chilli powder,curry powder ,fenugreek leaf and garam masala,also add the brown crispy onions give it a good stir and cook this very gently for 15 mins before adding the liquidized onions with the oil,cook for 5 minutes before adding sliced tomato,pre cooked onion chunks ,pepper,chicken add a dash of water if to thick and cook for further 10 mins,finish of by stirring in 1/2 tsp each of paprika and garam masala,remove the whole spices before serving

like i said it is not as complex as it sounds,i do hope someone cooks this i cant see any curry lover not loving this one

23
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Garam masala recipe
« on: July 21, 2019, 11:58 PM »
A friend gave me his garam masala recipe,i have got to say it is far better than anything i have ever produced,it gave tonights curry a beautiful flavor,i used it when i put my other spices in the curry then again at the end like i was told too,it has an ingredient in i had never heard of called triphala powder,it definitely does something for it and i was told the masala is nothing special without it,i borrowed a tsp full of him to make mine and i have  ordered some of ebay,

1 tsp fennel seeds
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp nigella seeds
1 tsp triphala powder
put the above in a spice grinder without roasting,grind until smooth

in a saucepan roast 1 tsp of coriander seeds and 1 tsp curry leaves,roast gently for 2 minuets,leave to cool in bowl  then add to the spices in the grinder with the above spices and grind again

roast the following for a couple of minutes
1 inch piece of cinnamon stick
10 pepper corns
2 cloves
3 segments of a star anise
1 tej petta leaf
the seeds from 8 green cardamon pods

leave to cool and then grind with the rest of the spices



24
Cooking Methods / Re: what i learned from my cooking lesson
« on: July 15, 2019, 03:32 AM »
you are welcome Livo,i very much doubt that you will be disappointed,without looking back i am not to sure if i mentioned how important it is that all of the water evaporates so that you get the full flavor and a very nice smell also

25
Cooking Methods / Re: what i learned from my cooking lesson
« on: July 14, 2019, 11:28 PM »
Yes i did ask him this,he said do not increase the whole spices you use at the beginning to much as it could become over powering,you should use a maximum of 5 cloves and 6 cardamon pods,add another small piece of cassia but no more star anise or tej petta,this amount should flavor a large pan of the sauce,about the dry spices he did say once you are confident you could experiment with your favorite spices

26
Cooking Methods / Re: what i learned from my cooking lesson
« on: July 14, 2019, 09:52 PM »
No it is not much like a bir but does have a quality nice flavor running through the sauce.
Today i think i made the best dish i have made yet,it beats most of the birs i get around here.I removed the whole spices from the sauce and liquidized it and then cooked it for a further 10 mins,in a frying pan added about 6 slices of onion and the seeds from 2 cardamon pods,again without stirring,once the onion had browned a little i fried green pepper,chilli and then tomato,i added pre cooked chicken,and then i added the curry sauce a sprinkle of garam masala and coriander herb,it was delicious and i cant wait to make it again.

27
Cooking Methods / what i learned from my cooking lesson
« on: July 14, 2019, 09:59 AM »
I seen a advertisement in my local health food store were i buy my spices offering curry courses ,so i thought why not and booked myself in,the chef teacher was a bangladeshi and he was showing us how they cook meals at home ,not bir style,i must admit i experimented the once,i blended some of the sauce and used it as a base and made my best madras yet                                                                                                                                                                                                                                                   The beginning of cooking is vital and it is what gives the curry the flavor,this recipe is to serve one but dont increase the quantity of whole spices to much when cooking for more
warm a saucepan up and add enough olive oil just to wet the bottom of the pan,add 2 tsps off finely diced onion and cook slowly until you see  them starting to turn brown Do not stir or move them,now add,3 green cardamon pods,1 star anice ,3 cloves, 2 one inch pieces of cassia bark (not cinnamon) and one tej petta leaf,drop them in spreaded apart over the onions DO  not stir ,put a lid on and cook on a low heat for about  20 minuets,you want all of the onion to be a dark brown ,then gently add a desert spoon of gg paste and a desert spoon veg oil,try not to stir to much,now stir in 1 onion along with 1/4 of a cup of veg oil and salt to taste,cook onions slowly until turning brown and then add 1/2 tsp each of roasted crushed coriander seeds,cumin seeds  and fennel seeds,leave the spices to sit on the top of the onions for about 15 minuets without stirring,now stir in 1 diced tomato and cook  until broke down,then stir in 2 desert spoons of mixed powder(,he also had ginger powder and fenugreek leaf in his mix) and 2 desert spoons of yogurt,cook out gently for 15 mins,then add enough hot water to cook gently for 40 minutes  before adding your meat until cooked,finally add coriander herb and garam masala,the secret is not stirring the spices when cooking them with onion,i think you will be surprised at the results 

28
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New base
« on: April 24, 2019, 12:47 AM »
Haha

29
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / New base
« on: April 23, 2019, 11:06 PM »
This base hits the mark for me,i dont think i could better it,it is based on a authentic madras curry recipe i came across on youtube but i changed a few things and toned it down a little,i made another 3 dishes with it today and they were full of flavor and delicious,this is one base you will not regret making

firstly make the tomato sauce  and set aside,in a blender add 2 large tomatoes,2 Tblsp of yogurt,the bottom of a red bell pepper,1 green chilli and a desert spoon of coconut block or cream,1 desert spoon of squeezed lime juice,1 tblsp tomato puree, liquidize until smooth

In a saucepan add half of a cup of veg oil and 3 onions and fry them slowly until golden brown,it takes around half hour,once the onions are cooked  add   about 10 crushed coriander seeds,the seeds from 2 green  cardamon pods a 2 inch piece of cinnamon stick,1 teja peta bay leaf,a desert spoon of garlic and ginger paste,and fry for a further 10 minutes on a low heat

stir into the onions 1 tsp of madras curry powder,1 tsp of  turmeric ,half tsp chilli powder and one tsp of mixed powder,1 desert spoon of salt ,stir spices in just for about 10 seconds and now add the reserved  tomato sauce you made earlier

cook out slowly for about 20 minutes remove the tej peta and cinamon stick and then liquidize the base until smooth,return the base to the pan and add a pint of water,simmer for one more hour and the base is ready,adjust the water and  seasoning as you feel fit

When ever i go to a new takeaway i always ask to buy some base,i have actually had a couple that have tasted like this,please dont just think here we go just another base this one is honestly closer to the mark and you will not be disappointed  i promise.                                                                                       

30
Curry Base Chat / Re: Too many layers in base gravies?
« on: April 21, 2019, 12:37 AM »
I dont bother with boiled bases anymore,never mind what base i tried i felt there was something missing,so i make my base to taste like a mild curry,i am getting great results by frying the onions very slowly for up too a hour with whole spices,then i cook out garlic,ginger and green chilli paste,i add tomatoes with mixed powder and salt,then i  cook the base until it is almost  as good as dry and starting to stick too the pan,i add some water and boil for just 10 minutes,and thats it,i could never get the depth of flavor with any base that included boiling the life out of onions spices and what not

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