Author Topic: Prashad Gravies.  (Read 1932 times)

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Offline CurryOnRegardless

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Prashad Gravies.
« on: January 05, 2010, 08:59 AM »
So, you've made your base now what? You've got a freezer full curry gravy and no room for anything else, right? This is a way of making curry gravy as you go so freeing up valuable freezer space that just involve pre-preparing a couple of onion pastes and can be knocked up in about half an hour. I haven't tried gravy #1 as it's for creamy korma/ctm style curries which aren't my thing but gravy #2 works a treat for bhuna/madras.

Adapted from ?PRASHAD Cooking with Indian Masters?

GRAVIES

Basic Gravy #1

Yoghurt based gravy for use with Korma/Pasanda style dishes.

Ingredients:-
Whole Garam Masala (5 green cardamom/1 black cardamom/5 cloves/1? cinnamon/1 bay leaf)
150g/ml ghee/oil
250g/1 cup boiled onion paste*
30g/2 tbs ginger paste
30g/2 tbs garlic paste
10g/2 tsp chilli powder
5g/1 tsp coriander powder
5g/1 tsp turmeric
225g/1 cup yoghurt
50g/3 tbs fried onion paste*
30g/2 tbs cashew paste*
100ml cream
1 tsp garam masala powder
Pinch mace powder
Salt to taste
Water 200ml

Yield: approx 700ml.

Whisk the yoghurt.
Heat ghee/oil in handi/saute/chefs pan. Add whole g/m saut? until it crackles.
Add boiled onion paste and saut? for 2 mins.
Add ginger & garlic pastes, saut? for 30 secs then add chilli, coriander, turmeric and salt.
Add yoghurt (off the heat) then add return to heat and add water.
Simmer until oil separates.
Add fried onion paste, cashew paste and cream, bring back to boil then reduce to medium heat.
Add g/m and mace powder and stir.

Total cooking time approx 15/20 mins.

*see below

Basic Gravy #2

A tomato based gravy for use in lamb and chicken curries.

Ingredients:-


Whole Garam Masala (as gravy #1)
150g/ml ghee/oil
125g boiled onion paste*
10g/2tsp ginger paste
10g/2tsp garlic paste
10g/2tsp red chilli powder
5g/1tsp ground coriander
1/2tsp turmeric
1kg tomatoes (seems a lot, I use 14oz tin instead)
30g/5tsp fried onion paste*
30g/5tsp cashew paste
100ml cream (I omit this and add extra water as required)
5g/1tsp g/m powder
1/2tsp green cardamom and mace powder
Salt (to taste)
Water 200m/l (approx)

Yield approx 800m/l

Heat ghee/oil in a handi/saute/chefs pan. Add whole g/m saut? until it crackles.
Add boiled onion paste, saut? for 2 mins.
Add ginger and garlic pastes, saut? for 30 secs.
Add red chilli, coriander, turmeric and salt, stir fry for 2 mins.
Add tomato, stir constantly until oil rises to surface.
Pour in water, bring to boil and then simmer until oil begins to separate again.
Add fried onion paste, cashew paste and cream and bring back to boil, add more water if too thick.
Stir in g/m and cardamom and mace powder, done.

Cooking time approx 35 mins.
 

*see below

Pastes
Boiled Onion Paste

Ingredients:-

1kg onions, roughly chopped
3 bay leaves
3 black cardamoms

Place ingredients in a large pan along with 200mls water.
Bring to boil, simmer until onions transparent and liquid evaporated.
Remove whole spices, transfer onions to blender and whiz to a fine puree.
Note:-The onion/water ratio is crucial to this. Too much and the paste will be runny, too little and
the onions will not cook properly and most likely stick to the pan. The correct ratio is 5:1.
Yield approx 1kg
Fried Onion Paste

Ingredients:-

1kg onions, sliced
100ml yoghurt
Oil for frying

Heat the oil, add the onions and saut? on medium heat until browned.
Transfer to blender, add yoghurt and whiz to a fine paste.

Note:-This paste should keep in an airtight container in the fridge for up to 15 days.


Cashew Paste

Ingredients:-

160g cashews (broken)

Soak the cashews in water for 30 mins and drain.
Put cashews in blender, add 100ml water and whiz to fine paste.
Refrigerate.


Note:-Will keep for 24 hrs.
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Offline 976bar

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Re: Prashad Gravies.
« Reply #1 on: January 05, 2010, 04:19 PM »
It would be nice to see some pictures of your efforts COR.


Offline Secret Santa

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Re: Prashad Gravies.
« Reply #2 on: January 05, 2010, 04:34 PM »
COR, when I see things like whole garam masala, cream, cashew paste, mace etc. in a base, I immediately think Balti. Are these from a Balti style cookbook?
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Offline CurryOnRegardless

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Re: Prashad Gravies.
« Reply #3 on: January 05, 2010, 05:05 PM »
Hi SS,

It's not Balti or BIR it was written by 'posh' Indian chefs in the 80's, the recipes tend to begin with things like "....take a doz quails and spatchcock them...." etc. The gravies are presented to assist the 'home amateur' cook to make a passable meal in their domestic kitchen! I reprinted them pretty much as they are but even the authors say you can change them to suit yourself, personally I haven't used the cream or the cashew paste (in gravy #2) but the end result is more of a finished curry than a base, just add pre-cooked meat and your done (if you want it hotter add extra chilli and lemon juice!!!).

976bar

I'll try and do some pix if I ever figure out the menus on this fancy camera I got for Xmas (but don't hold your breath!)

Cheers
Cor
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Offline Secret Santa

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Re: Prashad Gravies.
« Reply #4 on: January 06, 2010, 08:49 PM »
take a doz quails and spatchcock them

God, it's ages since I've spatchcocked a quail! (Enter Domi , right, pursuant by a bear!)   ;D
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Offline Domi

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Re: Prashad Gravies.
« Reply #5 on: January 07, 2010, 04:53 PM »
ha ha SS....me lips are sealed......snow's up to me waist :( serves me right for going out with a bear behind I suppose.... ::)
2 indian junkies accidentally snorted curry powder instead of cocaine. Both were rushed to hospital ...one's in a korma, the other's got a dodgy tikka ;D

Offline CurryOnRegardless

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Re: Prashad Gravies.
« Reply #6 on: January 08, 2010, 09:17 AM »
..........( serves me right for going out with a bear behind I suppose.... ::)

Just be thankful your names not Jack or Russell.....
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