Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: charlie.pl on March 29, 2015, 08:11 AM
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Hello i am about to start my adventure with indian cuisine, i am amateur and need some advice from you guys any help i would apprecieate
I have few questions:
1. Is it worth to buy Tikka, Tandori, Masala and other Patak's Paste that are aviable there ?
2. I was thinking about Mustard oil is it safe to use it in the kitchen ? Cause i read that this oil is for external use only ;<
3. Is it optional to use coconut flour instead of coconut block
4. I was broswering through forum and i couldnt find easy/good chicken Tikka Masala Recipe (I will start from something thats easy) would you be so kind to give me any link ?
and there is one guy on youtube i will give you guys link thats making chikken tikka masala takeaway style you think following this recipe will make good masala ?
https://www.youtube.com/watch?v=n1wjyOdNdSw (https://www.youtube.com/watch?v=n1wjyOdNdSw)
Thanks for any help :)
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Welcome Charlie. This site is a good place to start your BIR journey. We're a diverse bunch and we don't all hold the same opinions on certain things. I'm sure others will chip in and help out with their take on the answers to your questions.
1. Is it worth to buy Tikka, Tandori, Masala and other Patak's Paste that are aviable there ?
Some people dislike intensely the flavour imparted by these pastes and use alternatives. But many on here, including myself believe they do have a part to play in certain preparations used in BIR dishes. These pastes, or similar are in common use in restaurants and takeaways up and down the country.
2. I was thinking about Mustard oil is it safe to use it in the kitchen ? Cause i read that this oil is for external use only ;<
This is an EU labelling requirement. More information/discussion on this can be found by using the search facility on the site. The oil tends to be used sparingly, and mostly in marinades
3. Is it optional to use coconut flour instead of coconut block
Coconut flour is used regularly in BIR kitchens in dishes like ceylon and tikka masala. The block tends to be used when making a base sauce. Initially, I would follow this practice but that doesn't rule out a little experimentation ;)
4. I was broswering through forum and i couldnt find easy/good chicken Tikka Masala Recipe (I will start from something thats easy) would you be so kind to give me any link ?
Probably the easiest to begin with before you try others and start to develop the dish to your own requirements / tastes
http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html)
and there is one guy on youtube i will give you guys link thats making chikken tikka masala takeaway style you think following this recipe will make good masala ?
https://www.youtube.com/watch?v=n1wjyOdNdSw (https://www.youtube.com/watch?v=n1wjyOdNdSw)
Julien has done loads of videos of dishes, preparations etc as well as two e books. There has been both postive and negative feedback. Check out the video section in the forum to see how other BIR chefs cook
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Ty for your HELP :)
One more question maybe last but who knows :)
mint jelly i live in Poland and we dont have this product in our stores, would you be so kind to give me maybe some recipe to this on your own in home ty much appreacieate :)
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Mint jelly is just a jelly with a sweet, mint flavour. You can substitute ground fresh mint and sugar, the jelly part isn't important to the recipe.
Or, if you can get a jar of mint in vinegar as we have in the UK, you can use that but you need to balance the vinegar with more sugar and/or drain it first.
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mint jelly i live in Poland and we dont have this product in our stores, would you be so kind to give me maybe some recipe to this on your own in home ty much appreacieate :)
PLN 14-99 from the British Shop in Warszawa, Charlie :
http://www.britishshop.pl/pl/p/Waitrose-Mint-Jelly-Essential-340g/903 (http://www.britishshop.pl/pl/p/Waitrose-Mint-Jelly-Essential-340g/903)
Czesc !
* Phil.
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Thanks :) Dzieki* :) Karol
what about this http://allegro.pl/east-end-sos-mieta-i-mango-260g-i5088213225.html (http://allegro.pl/east-end-sos-mieta-i-mango-260g-i5088213225.html) ??
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Thanks :) Dzieki* :) Karol
Prosze bardzo :) As to the mango & lime, I'm not sure how close it will be to the mint jelly with which we are familiar in the UK, but it may well be worth a try if it easy to source ...
** Phil.
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Could anyone look on those images and tell me if those coconout and almond flours are fine or enough grated
http://allegro.pl/maka-migdalowa-500g-migdaly-mielone-super-jakosc-i5191392944.html (http://allegro.pl/maka-migdalowa-500g-migdaly-mielone-super-jakosc-i5191392944.html)
http://allegro.pl/maka-kokosowa-bezglutenowa-500g-obniza-cholesterol-i5191406103.html (http://allegro.pl/maka-kokosowa-bezglutenowa-500g-obniza-cholesterol-i5191406103.html)
??
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Look good to me, it will dissolve into a sauce anyway :)
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i bought food coloring red and yellow, but in gel and this particular product have glucose beacaue this food coloring is for cakes, creams ets question is if i can use it to curry ?
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I would expect so, Karol -- one typically uses so little colouring that I cannot imagine that the glucose content will be detectable in the finished dish.
** Phil.
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i bought food coloring red and yellow, but in gel and this particular product have glucose beacaue this food coloring is for cakes, creams ets question is if i can use it to curry ?
You can but the cake colourings tend not to be as strong/vibrant as the colouring powders we use in curry making so you'll have to use more. You just have to experiment.
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Maybe try these (http://www.foodcolours.pl/oferta_detaliczna/syntetyczne), Karol
** Phil.
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ty Phil
i saw they are natural food coloring, one question is it safe to use that amount of food coloring in this spice mix ? 15 g of food coloring i think its a lot... ?
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ty Phil
i saw they are natural food coloring, one question is it safe to use that amount of food coloring in this spice mix ? 15 g of food coloring i think its a lot... ?
15gm is a h@ll of a lot, if it is powder, and even if it is a liquid it sounds a great deal to me. I have some natural food colouring (Dr Oetker, I think), and it is very weak compared to the powders, but even so 1 teaspoonful (5ml = 5gm) is probably the upper bound on what I would add to a single portion. If you use the powders, we are talking milligrammes, not grammes ! Where did you read that 15gm should be added ?
** Phil.
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15g it was in tandoori masala spice mix so in 210g - 235g of Tandoori Masala is like 15 grams of this food coloring i know that you only use 1 table spoon of tandori spice mix for 2 portions but even so 15 g in only 200 g of spice mix dunno what to think
what about those two they are gonne give good red color ?
"If you wish to use natural food colours, replace the artificial colours with 20g (about 4 teaspoons) of beetroot powder + 10g (about 2 teaspoons) of anatto seed powder "
??
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Oh, in that case 15gm food colouring in 300gm spice mix doesn't sound disproportionate to me. As to the beetroot + anatto, it will certainly give a red colour, but won't be as intense, saturated or vibrant as the powders that I and many BIRs use.
** Phil.
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ty Phil
i saw they are natural food coloring, one question is it safe to use that amount of food coloring in this spice mix ? 15 g of food coloring i think its a lot... ?
Charlie save yourself some money, time and probably health and just don't use colourings. They are absolutely unnecessary.
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1. Is it worth to buy Tikka, Tandori, Masala and other Patak's Paste - YES (if not use Lasan http://curry-recipes.co.uk/curry/index.php?topic=4182.0 (http://curry-recipes.co.uk/curry/index.php?topic=4182.0))
2. I was thinking about Mustard oil is it safe to use it in the kitchen ? Cause i read that this oil is for external use only - YES (just had 4% prospect of dying and use it all the time)
3. Is it optional to use coconut flour instead of coconut block - YES (block is not good except in base)
4. I was broswering through forum and i couldnt find easy/good chicken Tikka Masala Recipe (I will start from something thats easy) would you be so kind to give me any link ? - Use Chewytikka (not got link do search - you need carrot paste "Red Masala Paste" and yogurt paste "Red Masala sauce")
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Jerry is probably thinking of this one (http://www.curry-recipes.co.uk/curry/index.php/topic,12298.msg99004.html#msg99004).
** Phil.
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CA's CTM recipe is a decent, easy to follow recipe.
http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html)
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i did this recpie and i think it was to swaet and to thick for my taste, i dont know if its normal but i made two portions so i doubled up everything i thinks its normal and what i can say:
1. The almond and cockonout powder was to much,
2. The sugar was way to much i dont know if its normally that sweet chicken tikka bu i tried many chicken tikka in Poland and they are spicier and are not sweet
3. The saouce was to thick i deosnt felt like any sauce i had before, maybe i was doing something wrong but this recipe "CA's CTM recipe is a decent, easy to follow recipe. http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html)"
maybe wasnt for my taste i did everything right :< whats other recipe i should try guys ?
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Yes they are ofetn sweet which is not always to a savoury palate. Try the madras- even easier, not as sweet, and you can adjust the chilli powder to your taste.
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i tried madras and in polish indian resteurant its so hot, i couldnt eat it but maybe in BIR style is different :P\
and this supposed to be so thick ?
https://www.youtube.com/watch?v=QPCwH8uJawA (https://www.youtube.com/watch?v=QPCwH8uJawA) i made this and was spicy and wasnt so thick similar to Polish one :>
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I can't speak for PIR ;) but as I said you can reduce the heat when you make it.
Don't tell Chewy- he'll come after you with a sharpened naga ;) :D
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My advice, Charlie, for what it's worth, is just mess around with the recipes. If there is something you like about it, keep it - if there is something you don't like, adjust the amounts til you get it how you like it :)
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i did this recpie and i think it was to swaet and to thick for my taste, i dont know if its normal but i made two portions so i doubled up everything i thinks its normal and what i can say:
When you double the quantity of a curry recipe you don't double everything in it. The spices and other ingredients are only increased by 50% with the exception of the main ingredients like the meat / vegetables. So your spices and sugar should not be full double quantity.
eg. If your recipe called for 1 tsp of sugar then in a double recipe you would start out by using 1.5 tsp , not 2 tsp.
You vary the amount of base gravy or sauce liquid you use to your own preference anyway.
This is a general rule of thumb for this type of cooking, which is different to say baking bread or making cakes and biscuits where everything is increased by the same amount.
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When you double the quantity of a curry recipe you don't double everything in it. The spices and other ingredients are only increased by 50% with the exception of the main ingredients like the meat / vegetables. So your spices and sugar should not be full double quantity.
eg. If your recipe called for 1 tsp of sugar then in a double recipe you would start out by using 1.5 tsp , not 2 tsp.
You vary the amount of base gravy or sauce liquid you use to your own preference anyway.
This is a general rule of thumb for this type of cooking, which is different to say baking bread or making cakes and biscuits where everything is increased by the same amount.
I agree with Livo, but it is well worth reading the arguments debates that have raged when this hypothesis has been mooted previously; this is without doubt the one point on which the forum is totally divided. Useful starting points :
- http://www.curry-recipes.co.uk/curry/index.php/topic,6106.msg61066.html#msg61066 (http://www.curry-recipes.co.uk/curry/index.php/topic,6106.msg61066.html#msg61066)
- http://www.curry-recipes.co.uk/curry/index.php/topic,8517.msg75373.html#msg75373 (http://www.curry-recipes.co.uk/curry/index.php/topic,8517.msg75373.html#msg75373)
- http://www.curry-recipes.co.uk/curry/index.php/topic,11838.msg93949.html#msg93949 (http://www.curry-recipes.co.uk/curry/index.php/topic,11838.msg93949.html#msg93949)
** Phil.
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I have seen this 1.5 factor for doubling cook quantity of main ingredient (mainly for curry) on several different sites and in several videos. Having now recently used the principle myself, I have made my own conclusion that it is adequate. This point was raised in another thread here only a week or so ago and I think it was Chewy Tikka who also supported this "general rule of thumb".
Sorry. 3 weeks ago and not Chewy Tikka but Naga.
Here, http://www.curry-recipes.co.uk/curry/index.php/topic,13774.msg118122.html#msg118122 (http://www.curry-recipes.co.uk/curry/index.php/topic,13774.msg118122.html#msg118122)
Added to this is the question of liquid levels. If the dish relies on evaporation to produce a sauce or gravy of a particular thickness when finished, you will certainly need to add less in the first place for larger quantities. Otherwise you may find the need to cook for prolonged time to achieve this and risk overcooking other ingredients. This does not only apply to curries but any stew type dish.
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What kind of chicken i should use for Madras ?? Can i use chicken tikka ?
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When you double the quantity of a curry recipe you don't double everything in it. The spices and other ingredients are only increased by 50% with the exception of the main ingredients like the meat / vegetables.
As Phil and curryhell have pointed out, we don't always agree. Part of the reason might be that I don't think there's a single high-calibre, formerly qualified professional chef amongst us. That means we're a bunch of well-intentioned amateurs.
My take on quantities, is that Livo's advice is wrong, wrong, wrong! It makes no scientific sense at all.
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CA's CTM recipe is a decent, easy to follow recipe.
http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html)
Don't get too bogged down, CA's recipes are far too sweet for me too, which is why I add a little sugar at a time to my tastes. If the sauce is too thick it may be that your base sauce is too thick. You are in charge you should cook it down until you're happy with it. It should be fairly diluted add the start, think milk!
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but what about Madras recipe - i want to make this dish, CA Chicken tikka masala was to sweet, for me way to sweet :P
Can i use chicken tikka for Madras ?
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As Phil and curryhell have pointed out, we don't always agree. Part of the reason might be that I don't think there's a single high-calibre, formerly qualified professional chef amongst us. That means we're a bunch of well-intentioned amateurs.
Well, there may not be a formerly qualified professional chef amongst us, George, but speaking for myself I would place more credence in the opinion of a formally qualified professional chef :)
** Phil.
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I use tikka for all my BIR chicken dishes, Charlie.
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ty ;) i will give a try Julian Voight chicken tikka masala maybe this one wont be so sweet :)
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OK mate - keep us posted on results :)
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I use tikka for all my BIR chicken dishes, Charlie.
And I use tikka for none. There is little I detest more than the current fad for using chicken tikka in a conventional curry; for me, either part-pre-cooked chicken or fresh chicken, but never EVER chicken tikka.
** Phil.
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What do you mean by 'conventional', Phil?
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What do you mean by 'conventional', Phil?
A curry other than one specifically created for the inclusion of chicken tikka. For example, a Madras, a vindaloo, a bhuna, a dhansak, a Ceylon and so on; as opposed to (say) chicken tikka masala, tandoori chicken jhoul and so on.
** Phil.
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Thanks Phil, but we're talking about BIR here, the whole concept being a bastardisation of traditional Indian/Pakistani/Bangladeshi cuisine to suit British palates.
I would never use tikka'd chicken in a traditional-style Indian dish, but I prefer it in BIR-style curries.
Each to their own I guess, and that's what makes this forum so vibrant.
And have I mentioned our long term economic plan?
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When you double the quantity of a curry recipe you don't double everything in it. The spices and other ingredients are only increased by 50% with the exception of the main ingredients like the meat / vegetables.
My take on quantities, is that Livo's advice is wrong, wrong, wrong! It makes no scientific sense at all.
You are correct in that I am only a well intentioned amateur. My boat is still out on this George as well. If you make 2 normal sized dishes and combine them you have double everything. However, there is plenty of 'advice' about doing large volume preparation that uses the reduction. In another thread on this point(I'll try to find it) I posted several links to proponents of this theory and I have seen it referred to in videos of traditional Indian food preparation.
I don't think this notion is saying that you can't use normally increased ratios, or that you shouldn't, as much as it is saying that it is not necessary. In other words, you can get adequate flavour profile development by using the reduced ratio and so using full amount is wasteful and not necessary.
As I say, I haven't put it to a real study to test it out thoroughly. It is rare that you see anybody in this industry measuring ingredients with any real degree of accuracy. This is quite different to the home cook, who is probably trying to be as accurate as possible, thinking it is critical, which it isn't. We all vary our spicing to suite individual tastes anyway.
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We are all well-intentioned amateurs and I remember the threads that Phil posted re the 1.5 v 2.0 debate. A debate which carried on without conclusion or agreement and one that is in danger of being resurrected. As Garp says there's a personal preference element to this so why not try it for yourself and make your mind up.
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The only reason people wrongly believe you have to reduce the scaling of spices as you increase the amounts and bulk cook is that they don't adjust their cooking technique to cook the larger amounts of spices for long enough, hence linear scaling of spices can lead to a harsh flavour. Chilli powder in particular will taste "super hot" when under cooked. The solution isn't to reduce the spice quantities but rather to scale all ingredients proportionally and to cook your larger dishes properly to get all spices cooked, as they tend to be more easily when cooking a single portion.
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CA's CTM recipe is a decent, easy to follow recipe.
http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7662.0.html)
Don't get too bogged down, CA's recipes are far too sweet for me too, which is why I add a little sugar at a time to my tastes. If the sauce is too thick it may be that your base sauce is too thick. You are in charge you should cook it down until you're happy with it. It should be fairly diluted add the start, think milk!
Keep in mind the sugar in his recipes is to compensate for the bitterness of his undercooked base. With a decent base its not required.
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i bought food coloring red and yellow, but in gel and this particular product have glucose beacaue this food coloring is for cakes, creams ets question is if i can use it to curry ?
My advise don't bother with food colouring for now try and consantrate on turning out a decent curry etc for the time being.
Bob
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Oh, in that case 15gm food colouring in 300gm spice mix doesn't sound disproportionate to me. As to the beetroot + anatto, it will certainly give a red colour, but won't be as intense, saturated or vibrant as the powders that I and many BIRs use.
** Phil.
I've used beetroot powder before but I've also used a natural food colouring called Ratan jot/ alkanet root I'm not sure if everyone will have heard of this it's available from pat chapmans curry club his wife told me that she's uses it but I'm not sure our safe this is to use.
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My advise don't bother with food colouring for now try and consantrate on turning out a decent curry etc for the time being.
Bob
Absolutely spot on Bob.
The very last thing anyone should be concerned about in this game is food colouring. I noticed the plaudits that Glasgow (Alex's) curries buffet got recently. While my thoughts were (are) what a pile of radioactive looking shite. I don't mince my words there, they looked appaling and thoroughly unappetising.
What it told me though is how the 'state of the art' is progressing. It's all food colouring and mirrors.
Never mind the hidden gallons of oil you're shovelling down your neck. Ignore the toxic e-numbers you're almostly certainly affecting your long-term health with. Forget the electroluminescent colours your curry shines at you. As long as it fills a hole it's braw scran! :-\
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My wife recently told me of my last batch of carefully, and only so slightly coloured Pilau Rice, that she would prefer it without the colour in future. The same applying to all of the other dishes I am to make is her preference. I am allowed to use Tumeric and Saffron or Safflower. I will oblige her with that wish for all the reasons Secret Santa points out and the concerns regarding "food additives" and both short and long term health implications.
On the other hand, this site is dedicated to BIR. There can be no argument that presentation is paramount to success in any kitchen. Colour, whether we like it or not, is a critical element of presentation.
So, for consumption by the family at home, it will be "au naturel" from now on with fresh foods as salad and vegetables for the colour. Fortunately for me, I usually make a variety of dishes that provide variation in colour anyway without artificials, but I guess the jar of Tandoori Colour powder I have is no longer required. Un-coloured Chicken Tikka from now on. Is this BIR (or Australian IR) practice? No. They use colour.
The Glascow curries are simply showing how it is being done in a working business, and this is completely relevant to this forum. The recipes can easily be made omitting the oils and colours or varied in other ways, as to better suite any individuals personal preference. This is what I intend to do and I appreciate these efforts made to share the experience in contemporary practices.
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The recipes can easily be made omitting the oils...
Can they?
Knowing how significant oil is in the BIR process?
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The recipes can easily be made omitting the oils and colours or varied in other ways, as to better suite any individuals personal preference.
This would cover reducing oils.
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The recipes can easily be made omitting the oils...
Can they?
Knowing how significant oil is in the BIR process?
I made a third quantity of JB's base last night and noticed there's not much oil in that. 180ml in 6-7lts of finished gravy.
But, who knows if the chef was being conservative for demonstration purposes? Intentionally or not.
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I made a third quantity of JB's base last night and noticed there's not much oil in that. 180ml in 6-7lts of finished gravy.
But, who knows if the chef was being conservative for demonstration purposes? Intentionally or not.
Just out of interest, JB's Base contains only 37 kcals/100g. It's a decent base and not too bad for the waistline either! :)
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Just out of interest, JB's Base contains only 37 kcals/100g. It's a decent base and not too bad for the waistline either! :)
I'm sure this is a well-intentioned and well-motivated contribution, but the day that I start concerning myself with the calorific content of anything I eat will be the day I give up cooking, and probably the day I give up eating as well.
** Phil (6' tall, 11 stone 10 pounds, 68 years of age, cooks in dripping and lard, and has never counted a calorie in his life).
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** Phil (6' tall, 11 stone 10 pounds, 68 years of age, cooks in dripping and lard, and has never counted a calorie in his life).
You must be one of those lucky sods who's naturally gifted with a high metabolic rate Phil. Otherwise you'd be as lard-arsed as the rest of the British population now seems to be (in their ever increasing desire to be as American as possible). >:(
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You must be one of those lucky sods who's naturally gifted with a high metabolic rate Phil. Otherwise you'd be as lard-arsed as the rest of the British population now seems to be (in their ever increasing desire to be as American as possible). >:(
I have to say, during a three-day visit to the West Country and South Wales at the end of last week, I was more than a little surprised to note the relatively large number of "persons of size", compared to the virtually non-existent presence of the same when I used to visit there in my youth. And not all were within easy travelling distance of Lidl or Aldi, either ...
As to metabolism, I must confess that my weekly 700 grammes of Galaxy doesn't seem to cause any real problems ...
** Phil.