Show Posts

Profile Info

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - acrabat

Pages: 1 ... 3 4 [5]

British Indian Restaurant Recipe Requests / Re: GLASGOW TAKEAWAY DISH REQUESTS

« on: January 19, 2013, 06:57 PM »

would love the recipe for chicken bhuna and chicken chatt boabie

Pictures of Your Curries / Re: Curries using Glasgow base

« on: January 19, 2013, 06:10 PM »

on the subject of chewytikkas base with more oil, prior to trying bigboabies base ,which I rate very highly, I was making my base as a hybrid of ashoka and chewys method. I used the 5kg bag of onions from lidl, I used 1.5 tblsp of cumin seeds, 2 tbspn garlic paste, 1tbspn methi,3 tbspn ginger paste and 1l of oil, spicing after blending was 2 tbspn tomato puree, 1 tblsp of abduls 8spice and half a block of coconut. Having tried boabies base I reckon my method was giving me an almost identical base. I think I prefer the texture of my chewy/ashoka seived base but that may be because my little cheapo stick blender was unable to get rid of all the bits of coriander husk. Having made both I prefer boabies base and will stick with it from now on but then I only live 10 miles or so from boabies takaway and his base gives me the taste of my local takeaway.

Tandoori and Tikka / Re: acrabats tikka

« on: January 24, 2012, 10:24 PM »

Update to original post, here is an attached of the uncooked lamb tikka. You don't get a good idea of the marinade consistency from the pics and I confess it is a tad thicker than I would use for chicken since I feel lamb takes more spice than chicken so used only 4tbspn oil. I cooked it at 250 for 15 minutes as it was good quality lamb and any more would have wasted it. Unfortunately I don't have cooked pics as family were rabidly hungry and got in the way. Since it was just for me and my family I didn't use any additional colour as they are energetic enough without added e-numbers.

Curry Base Chat / Re: Unwanted flavour

« on: January 24, 2012, 09:51 PM »

Hi curryhell
I have found that adding the whole spices does increase the depth of flavour but it needs to be done carefully and only for short periods of time. This might sound daft but I need to keep smelling the base to make sure that I cant smell any individual spice. Most commonly the cassia is the first to make itself obvious so I fish it out if I smell it. The cardamons and cloves have never really become distinct. I once put a single star anise in with 6ltr of base and had to get it out after 10 minutes as it was becoming really obvious so now I don't use it.
If used sparingly the whole spices are not detectable in the finished base. I make a lot of traditional curries as well and I would put the same amount into a small pot of curry to feed 4-6 people so no real surprise it's not noticeable in a pot that would feed 25. It's similar to adding half a block of coconut cream before sieving, you would never be able to pinpoint the taste but it adds to the depth.

Tandoori and Tikka / Re: acrabats tikka

« on: January 23, 2012, 10:12 PM »

I should be able to post some pics tomorrow. I made it up tonight with some lamb for the first time and will be cooking it tomorrow so will try to remember to update with pics. Thanks for the welcome.

Curry Base Chat / Re: Unwanted flavour

« on: January 23, 2012, 09:45 PM »

Hi Prawnsalad
I agree with the other posts here regarding celery and all the other veg, you just dont need it. I used to think carrot and cabbage was essential for sweetness and savoury flavour but since using chewitikkas method of whole onions and seiving I now know it's not needed. I still add coriander stalks, 1tbspn dried methi, 1 green pepper and 2 tspn whole cumin seeds etc to the initial boil and copied chewytikka's method post blend. My best results have included boiling a whole chicken in this initial boil (obviously removing it before blending) After seiving I now add 2 black cardamons, 6 green cardamons, 4 cloves and a small bit of cassia for the final 1/2 hour boil while skimming scum. I keep thinning it to maintain about 6ltr of base. Its the closest I can get without the re using oil that goes on in commercial kitchens.
The long initial boil to bring out the sweetness in the onions really works.

Tandoori and Tikka / acrabats tikka

« on: January 23, 2012, 08:56 PM »

Hello everyone, this is my first post as a long time lurker. Like most of you I have tried out a lot of the recipes here and tweaked to my own regional taste. Coming from lanarkshire (origin of the deep fried mars bar) this is as close as I have come to my local takeaway tikka. It's very similar to many recipes up here because I have used them as a starting point. It is especially close to Abdul's whom I owe a great debt for putting me on the path to tikka greatness.

For up to 6 chicken breasts

5-8 tbspn oil (any kind, it is a medium for the spices and helps brown the meat while cooking)
1 tbspn garlic puree
2 tbspn pataks tikka
1 tbspn pataks tandoori
1 tbspn mix powder (i like Abduls 8 spice made up using Rajah garam masala and kashmiri mirch. Spices must be fresh)
1.5 tbspn lemon juice (fresh stuff, dressing or squeezed, not the stuff that has been in the fridge for the last 4 months)
1 tbspn dried methi leaf
2 tbspn fresh coriander finely chopped
1 tbspn colemans mint
1.5 tspn salt
1.5 tspn cumin seed
Orange or red food colouring if you wish, after much experimenting on friends and relatives many of them like the way food colouring seeps deeply into the chicked thinking it is carrying flavour with it. If making it for myself I don't bother.

The resulting marinade should be quite thin and should not form a thick paste. If it is too thick add a bit more oil. I would cut an average chicken breast into 4-6 pieces, if you cut them too small they dry out during cooking. I usually cut mine up smaller after cooking if adding to a curry.

Method:
I follow Blade's method for cooking e.g.
get oven as hot as it goes (230+ if possible)
skewer meat and suspend over roasting tin
cook for 15 to 20 minutes max turning once
shut kitchen door and open window so smoke alarm does not go off
best served as quickly as possible since juices will escape from meat the longer it sits

Feedback from any central Scotland curryholics welcome

Pages: 1 ... 3 4 [5]