Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Invisible Mike on January 06, 2016, 02:12 AM
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And I thought base gravy was solely a BIR thing...
Indian street food video. https://m.youtube.com/watch?v=0dWGGpYT1x4
Check out the chapatti 'furnace'!
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At what point did you think you saw a garabi machine, Mike ? The only machine I saw in operation was between 3:11 and 3:25, and looked distinctly like a mango press to me (making mango pur
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Hi Phil
Is that what it is? If so, then I presumed wrong.
But the large pot on the stove top can only really be base. Again, I was surprised to see this in India. Thinking it was invented in British curry houses.
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I found that very interesting.
Thanks for posting.
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At about 2:00 into this video (https://www.youtube.com/watch?v=fn6PrWnBrC0), Mike, you will see a mango pulp maker in action. I think you will agree there is considerable similarity between what is seen here and what can be seen between 3:11 and 3:25 in your original video.
** Phil.
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Yes indeed, also that was a very insightful glimpse of the mango canning industry. It certainly makes me glad I don't have to slave to make ends meet these days!
Back to base gravy though. It's a wonder why tins like that havn't been produced commercially for the restaurant industry. Save them time and faff if efficiency is of the essence. I mean, after all, they use commercial Pataks pastes etc...
I fear I may have just swore at the purist BIR population. ;D
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It's a wonder why tins like that haven't been produced commercially for the restaurant industry. Save them time and faff if efficiency is of the essence. I mean, after all, they use commercial Pataks pastes etc...
It's bad enough now without this thought. Some hark back to the 80's and what can't seem to be achieved. If this happens, at least we know we're safe in that we should be able able to replicate the curies of the 90's and later ;D
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It was a kind of tongue in cheek comment although I must admit, the entrepreneurial side of my mind started churning a bit when I thought of it. :o
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Did Knorr not start selling catering gravy packs a few years ago if i remember correctly?
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Tins of base gravy , now there's an idea lol ;)
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Tins of base gravy , now there's an idea lol ;)
Something like this.
http://www.theasiancookshop.co.uk/shaheen-onion-masala-base-sauce-universal-curry-gravy-10907-p.asp
London
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Looks well worth a punt at only
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Tins of base gravy , now there's an idea lol ;)
Something like this.
http://www.theasiancookshop.co.uk/shaheen-onion-masala-base-sauce-universal-curry-gravy-10907-p.asp
London
Just the usual suspects -
INGREDIENTS:
Onions, tomatoes, vegetable oil, fresh garlic and ginger, special mixed spices, salt.
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Well, I think that the cognoscenti are agreed that there is no such thing as "the secret ingredient", so "just the usual suspects" is exactly what I would have expected. But since the use thereof would save me (a) preparation time, (b) electricity and (c) chilled/frozen storage space, I am more than willing to give it a try !
** Phil.
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Phil,
Have a look for some when you next shop for spices. I know Taj Stores on Brick Lane sell it, so other shops must stock it.
London.
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Thanks for the suggestion, London, but I have now ordered from Ebay for speed/simplicity. Will look next time I go spice-shopping. Incidentally, when I was in Abu Dhabi on my last trip, I visited the home of a Tamil-speaking Indian family and was treated to a demonstration of both chapati & dosa preparation. Two points emerged : when making chapati, the cook rolls once, then deliberately traps air inside before rolling out a second time; when making dosa, she used a ready-made dosa mix in liquid form. Both were very successful, and she made their preparation look so easy and simple ... !
** Phil.
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Let us know how you get on with the base, as it may be worth having some in just in case.
London.
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Tins of base gravy , now there's an idea lol ;)
Something like this.
http://www.theasiancookshop.co.uk/shaheen-onion-masala-base-sauce-universal-curry-gravy-10907-p.asp
London
Nice find. :)
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Phil,
Did you try your ready made base yet?
London.
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Yes, made two curries from it so far, but not so recently that I can accurately recall the results. I seem to recall that (a) it is not as smooth as a home-made base (not blended for as long), and (b) 175ml is rather less than I would normally use. That apart, trouble-free, easy to store, and well worth keeping in the store cupboard for those days when you are desperate to cook a curry and have no time to make a base.
** Phil.