Topic: Balti Secrets Book

[Curry King]

You can tell just by looking at the recipes, if it requires transfering to a casserole dish and putting in the oven for 40mins then he's having you on  ;D

[Mark J]

Pat Chapman charges a fair wedge as well, although Mark J has been and said it was very worthwhile.?

It was ?250 for the morning and was bought for me as a suprise present, I did thoroughly enjoy it and he and his missus are smashing people.

Not sure if I would have forked out ?250 though 

[Mark J]

Hi jb,

Ive been after that book for ages, its one of the few remaining 'real' BIR recipe books I dont yet have.

Any chance you can post the base and one recipe?

[jb]

O.K here goes just excuse the typing errors!!!!!!!!!!!!

BASIC BALTI SAUCE.....Serves 4

450g/1lb onions,peeled and quartered
25g/1oz fresh ginger,roughly chopped
6 garlic cloves,roughly chopped
salt to taste
450ml or 3/4 pt water
100g/4oz can toms chopped
60ml/4tbsp veg oil
20ml/4tsp fenugreek leaves,dried
2.5ml or 1/2 tsp ground black pepper
4 whole green cardamons,top pinched
30ml/2tbsp balti masala(see below for recipe)

METHOD

1.MIX TOGETHER THE WATER,ONIONS,GARLIC,GINGER AND SALT IN A PAN.BRING TO THE BOIL AND SIMMER FOR 10-15 MINUTES.
2.MEANWHILE,HEAT THE OIL IN A FRYING PAN,AND FRY ALL THE SPICES TOGETHER.ADD THE TINNED TOMATOES AND SIMMER FOR 10 MINUTES.
3.WHEN THE ONION MIXTURE IS COOKED,STIR IN THE TOMATO MIXTURE AND SIMMER TOGETHER FOR A FURTHER 10 MINUTES.
4.PLACE THE SAUCE IN A BLENDER AND BLEND UNTIL SMOOTH.IT IS NOW READY FOR USE.

CHICKEN BALTI RECIPE....serves 4

450g/1lb cubes chicken
100g/4oz onion chopped
5ml/1tsp garlic puree
5ml/1tsp tom puree
5ml/1tsp ginger puree
15ml/1tbsp balti masala
5ml/1 tsp ground cumin
5ml/1 tsp turmeric
5ml/1 tsp chilli powder
5ml/1 tsp ground coriander
5ml/1tsp fenugreek leaves(optional)
1-2 fresh green chillies chopped
450ml or 3/4 pint balti sauce
50g or 2oz ghee or veg oil

and for the garnish...
15ml/1tbsp fresh coriander leaves
2.5ml or 1/2 tsp balti garam masala

METHOD

1.MIX THE DRY SPICES WITH THE TOM. PUREE.ADD A DROP OF VEG.OIL IF THE PASTE IS TOO DRY AND THEN SET ASIDE.
2.HEAT THE GHEE/OIL IN THE PAN,AND FRY THE ONIONS UNTIL TRANSLUCENT.ADD THE GINGER AND GARLIC,AND STIR FRY FOR ONE MINUTE.
3.ADD THE SPICE PASTE AND STIR FRY FRO 2 MINUTES
4.ADD THE CHICKEN PIECES.COOK FOR 2 TO 3 MINUTES,STIRRING CONTINUOUSLY.
5.POUR IN THE BALTI SAUCE,ADD THE CHILLIES AND BRING TO THE BOIL.SIMMER THE SAUCE FOR 15 MINUTES OR UNTIL THE SAUCE HAS REDUCED AND THICKENED
6.REMOVE FROM THE PAN AND SPRINKLE GARAM MASALA AND FRESH CORRIANDER

SPICE MIXES TO FOLLOW!!!!

[pete]

Thanks JB
I notice how you fry the onions first and then add the garlic & ginger.
This is the opposite way round to the kushi method
It would give a very different result

[jb]

Right here are the two spice blends...(makes about 175g/6oz each)

BALTI MASALA

WHOLES SPICES...

75ml/5tbsp coriander seeds
30ml/2tbsp white cumin seeds
10ml/2tsp fennel seeds
10ml/2tsp black mustard seeds
5ml/1tsp fenugreek seeds
4-5 whole cloves
4 bay leaves
25g/1oz curry leaves
5ml/1tsp lovage seeds
2.5ml or 1/2 tsp onion seeds
3 x 5 cm cassia bark
15ml/1 tbsp fenugreek leaves

GROUND SPICES

7.5ml or 1 and 1/2 tsp chilli powder
10ml/2tsp ground ginger
5ml/1tsp ground cardamom
15ml/1tbsp garlic powder
15ml/1tbsp turmeric

1.ROAST ALL THE WHOLE SPICES BY PLACING THEM IN A NON STICK PAN IN A LOW OVEN FOR ABOUT 1-2 MINUTES....DO NOT BURN!!!!
2.WHEN COOLED,GRIND THE SPICE MIXTURE TO A POWDER
3.ADD THE REMAINING GROUND SPICES AND MIX WELL.
4.STORE IN AN AIR TIGHT JAR.


BALTI GRAM MASALA

WHOLE SPICES...

75ml/5 tbsp coriander seeds
40ml or 2 and 1/2 tbsp white cumin seeds
5 x 5 cm cassia bark
7.5ml or 1 and 1/2 tsp dried mint leaves
5 bay leaves

GROUND SPICES...

25ml or 5 tsp ground aniseed
13ml or 2 and 1/2 tsp ground cardamom
10ml/2 tsp ground cloves
5ml/1 tsp turmeric
5ml/1tsp paprika

SIMPLY USE THE SAME TECHNIQUE AS IN THE BALTI MASALA


Blimey I think that's all I can manage.Like I said I've never tried the recipes in the book,but after logging on to this forum for the past few months and seeing other like minded people I think I will give it a go.The basic balti sauce is similar to others I've seen but the spice mixes do seem a bit different with more ingredients....If someone does try this will they please post their results...........

[raygraham]

Hi JB,

There's one or two interesting spices in the Masala's. "Curry Leaves" and "Onion Seeds" in the Balti Masala and " Ground Cardamom" could be pretty dominant in this one.

"Dried Mint" and "Ground Aniseed" in the Garam Masala! More powerful tastes. Quite unusual to see these.

The other notable point is the 2 Tbsps Balti Masala in the curry base!
It seems like it is going to be a more highly flavoured, aromatic base than say KD.
Even the Basic Balti recipe has 1 Tbsp of the Balti Masala in per recipe along with odd teaspoons of Cumin, Fenugreek and Coriander. Even without cooking it I would imagine this is going to be a fairly highly flavoured dish.

Does the foreword mention who these people were and how they came to write this book? When was the first print made? I wonder if it came before or after the "100 Best Balti's" book?

Thank's for your time getting these typed up. As has been said this is rare and out of print now so thanks to you we can get an idea what is in it.

A few more of the actual recipes to go with the base would be nice as well ( grovel, grovel ), or an idea what recipes the book supports . If you still want to send me some photocopies I can type some up and post as well.

Regards

Ray