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Quote from: jb on February 13, 2012, 08:02 PMThis is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.(continued...)My video of the first part of this recipe is here:Indian Restaurant Base Sauce LessonNo video of the final stages sorry.
This is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.(continued...)
anyone using a pathia sauce which is lentil based, can only see hot and sour types on here which is not pathia where I am from.I am damn close with my recipe but its not quite there yet.
Turmeric is the flavour I'm always trying 'kill' now. I find it really bitter it's tells me if it's cooked properly. Can't say about Eastern Star as I've never seen any, but it does look very yellow compared to the shelf brands, either indicating more turmeric or of a darker spice. Razor recently mentioned this as he was looking to improve the colour of his chinese curry paste.
QuoteThe Rajah Gold has a less harsh, more rounded, balanced and 'sweeter' taste. In fact I found it quite moreish, and went in for a fair few finger dabs. Hi SD, I'd imagine that less turmeric provides a less bitter flavour.I had toyed with the idea of getting a 10kg. They are around
The Rajah Gold has a less harsh, more rounded, balanced and 'sweeter' taste. In fact I found it quite moreish, and went in for a fair few finger dabs.
Hi terry, managed to get jalpur gm from clare foods in city rd today. it is that strong i can smell it through the box before i have even opened it. It smells not unlike the one i used to make on a course i did about 4yrs ago. i will dig it out & put it on this thread, see what you guys think. Eastern star, is that from globel as clare stores don't sell it?
Quote from: ifindforu on February 20, 2012, 10:45 PMQuote from: CardiffCurrylad on February 20, 2012, 06:41 PMMany thanks guys for your input on this, will try M&S as well as lidls . Interesting one with passata will give it a go. The taste I get is after I have watered it down with a ratio of 1 paste to 2 parts water so think it's time to try another brand Global, not to far from me ifindforu Cheers,RobI go there regular they got everything,been to Chillies tonight on Whitchurch road ?9.95 eat as much as you likeNever tried Chillies although often drive past there, any good? I have been going to "blue garlic" a bit further up on the opposite side. Also "the saffron" TA on Makintosh Place is really good
Quote from: CardiffCurrylad on February 20, 2012, 06:41 PMMany thanks guys for your input on this, will try M&S as well as lidls . Interesting one with passata will give it a go. The taste I get is after I have watered it down with a ratio of 1 paste to 2 parts water so think it's time to try another brand Global, not to far from me ifindforu Cheers,RobI go there regular they got everything,been to Chillies tonight on Whitchurch road ?9.95 eat as much as you like
Many thanks guys for your input on this, will try M&S as well as lidls . Interesting one with passata will give it a go. The taste I get is after I have watered it down with a ratio of 1 paste to 2 parts water so think it's time to try another brand Global, not to far from me ifindforu Cheers,Rob
Quote from: ifindforu on December 18, 2011, 12:07 PM4/5 BREASTS OF CHICKEN2 ONIONSSALT2 INCH STICK CINAMON6 CARDAMOMS4 BAY LEAVES1/2 CHEF SPOON OF MIXED POWDER1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC 2 TOMATOES CUT UP1 DESERT SPOON TOMATOE PUREE1 DESERT SPOON OF TURMARICMETHODCUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDERNOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINSOh, just noticed a thread you posted on Christmas Eve "spice mix exposed", is that it?
4/5 BREASTS OF CHICKEN2 ONIONSSALT2 INCH STICK CINAMON6 CARDAMOMS4 BAY LEAVES1/2 CHEF SPOON OF MIXED POWDER1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC 2 TOMATOES CUT UP1 DESERT SPOON TOMATOE PUREE1 DESERT SPOON OF TURMARICMETHODCUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDERNOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS
Hi, can anyone tell me where I can buy "white tower tomato paste?". After making a madras last week my wife told me only what I was thinking which was "it tastes overpowered by tomato paste ". I think it would be a wise move to maybe consider trying a different brand as I am currently using any supermarkets own brand.After reading several threads I have noticed the "white tower being mentioned". Many thanks, Rob.
Ok, the first step is to make your Balti paste.Ingredients as follows200ml Vegetable Oil400ml Water1 quarter teaspoon Mango powder (small amount but very important, I have not tried using fresh mango juice)25 gms Garlic powder50 gms Ginger powder50gms Sugar50 gms Gram Flour50 gms Paprika50 gms Coriander50 gms Turmeric20 gms Salt50 gms Chilli powder50 gms Corn Flour2 teaspoons Tomato Puree20 gms Fenugreek1 teaspoon Tamarind paste1 half of Lemon Juice 100 ml Coconut MilkMethod Combine all the dry spices, the flours the salt, the tamarind, and tomato paste together.Add the oil and stir well, now fry on a moderately low heat (DO NOT BURN)It should be quite thick at this stage, mix the milk, the water, and lemon juice together.pour this in a bit at a time, your paste is ready when you see the oil separating from the paste.for me this usually takes between 10 and 15 mins but I guess this depends on your heat.Do not boil it, lower your heat if you see it boiling.Ok so you have the paste ready, now its time to make the Balti main course meal.Ingredients to serve up to 4 persons500 gms Chicken breast cut into cubes (or how you prefer)2 medium sized Onions approx 300 gmsApprox 1 inch fresh Ginger 3 cloves of garlic1 or 2 birds eye green chillies 2 tomatoes ( remove skins and cut into Eighths and deseed) or alternative approx 7-8 cherry toms cut in half.1 Green pepper cut into small cubes75mls vegetable oil or approx 30-40 gms of ghee1 half teaspoon Turmeric2 tablespoons fresh Yoghurt4 green cardomom pods (crush these with back of knife as you would a garlic glove)2 Bay Leaves55 gms of your home made Balti pasteFresh Coriander (garnishNOW THE FUN BITSTEP ONEGet together 1 Onion, half of your Tomatoes, half of your fresh Chilli half of your Green Pepper, 1 Garlic clove and a few Coriander leaves.STEP TWOPut above in a small pan with your Turmeric, 20 ml Oil and approx 250 ml Water.STEP THREEBring to boil then add lid and simmer for approx 20 mins stirring occasionally.Step FOURBlend your pan mixture into a puree.OK so now you have your puree ready and your Balti paste readySTEP FIVEHeat the rest of your oil in your chosen curry pan ( I use a 14" heavy based wok)STEP SIXAdd Garlic cloves, Cardomoms and the Bay leaves and slowly fry until the Garlic is golden. (do not burn garlic, if you do you must start this stage again)STEP SEVENAdd rest of your Onions, Green Pepper and Tomatoes with a touch of salt, fry until they start to soften.STEP EIGHTAdd your Balti paste and stir continuously for approx 2-3 minsSTEP NINEAdd your puree from step One and stir in.STEP TENAdd your Chicken and approx 200ml of waterSTEP ELEVENStir well, put lid on and simmer for approx 45 minsSTEP TWELVEstir in your Yoghurt, a small amount at a time.STEP THIRTEENAdd some chopped Coriander and leave your finished Balti for approx 10 mins and then serve.
