Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: haldi on January 14, 2007, 10:21 AM
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I cooked the best chicken tikka I have ever made, but didn't use food colouring.
I find myself finally taking heed of the warnings
I don't know if they are true, but doesn't it look dull without the red and yellow colour?
The first bite is always with the eye
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Haldi,
How about trying some natural cououring like beetroot powder, tomato powder or paprika?
KP(V)
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;) ;) Nice one Haldi, chicken looks spot on, and like King Prawn suggests, try paprika as a natural colouring, but looking at your effort it looks nice as it is. Well Done. Paul
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Haldi,
How about trying some natural cououring like beetroot powder, tomato powder or paprika?
KP(V)
Hi KP
I've seen this beetroot powder on the internet, but you've got to buy loads
Have you ever tried it?
I would have thought it would added flavour too
What is tomato powder?
That is a new one on me
Asians sometimes call paprika "tomato powder"
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Hello haldi,
Tomato powder is literally what it says, powdered dried tomato. There's some on this site: http://www.thespiceshop.co.uk/ search for "tomato powder".
There was a discussion about this a long time ago when (cough) pete was still posting but I can't find the thread. I think you're right though, it will add its own flavour, which may or may not matter.
YF
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It really comes down to personal choice. If you want the colour of the restaurant then you really have to use food colouring (the powder variety) and that's about it.
As for the natural ones, if you experiment with them in isolation and maybe in a mixture you just might find a balance that suits your taste and eyes :o
As for adding flavours, well tandoori and tikka are already highly spiced and again I can only suggest that you experiment to your own taste.
KP(V)
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haldi, could you post the recipe ?
Thanks.
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Hi haldi,
I've only just noticed your photo and you're right they do look a bit anaemic don't they. If you haven't tried the beetroot powder and annatto seed they are both available quite cheaply at this site:
http://www.spiceworld.uk.com/advanced_search_result.php?keywords=beetroot&x=0&y=0
http://www.spiceworld.uk.com/advanced_search_result.php?keywords=annatto&x=0&y=0
hope this helps
YF
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I found another one on this site while I was browsing, Alkanet root:
http://www.spiceworld.uk.com/product_info.php?products_id=1069
It's a real winner this one. It can be grown in this country and the flowers are pretty as well!
YF
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Hi haldi,
I've only just noticed your photo and you're right they do look a bit anaemic don't they. If you haven't tried the beetroot powder and annatto seed they are both available quite cheaply at this site:
http://www.spiceworld.uk.com/advanced_search_result.php?keywords=beetroot&x=0&y=0
http://www.spiceworld.uk.com/advanced_search_result.php?keywords=annatto&x=0&y=0
hope this helps
YF
Thanks YF
I think I'll get some from this site
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haldi, could you post the recipe ?
Hi Jeera
It's nothing really new
There are lot's of versions that produce excellent results on this site already.
I got this from a takeaway chef, who I have known for years
It's for 1 kg bag of chicken
Cut chicken into half breast size pieces
Put knife through the chicken, in a few places, so the flavour can get in
Get the chicken in a bowl then add
juice of 1 lemon
1 desertspoon mint sauce (any make)
1 desertspoon salt
2 desertspoon garlic ginger puree
Leave this for twenty minutes
He said this was important to pick up all the flavours
Then add
2 desertspoon Kashmiri masala (pataks)
1 desertspoon ground coriander
1 desertspoon ground cummin
1 desertspoon restaurant spice mix
2 desertspoon veg oil
4 desertspoon yoghurt
He emphasised that you don't need much yoghurt
Until I had this recipe, I was throwing loads of marinade away
I suppose I was also diluting the marinade by having too much yoghurt
So..........don't put a lot of yoghurt in the marinade!
He said you don't need the colouring
My family is against colouring, but I think it improves it
You can cook the chicken after only three hours
That's what he said, and that's what I did
It is really tasty
If you have any left over, the next day, the flavour is awesome!
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There's a good one I've tried that has a lot of ground coriander leaves in it and it comes out green. I've had it in a few restaurants as well and it tastes really nice. Colourful but natural.
I'll try to get the recipe, had it in a book and the guy upstairs flooded his kitchen, dribbling water down and ruining pretty much every cook book I have but hopefully the one with this in won't be in too bad nick.
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I have had green tikka before and wouldn't mind the recipe if you can get it Serum.
cK
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OK here goes, the book was pretty much completely destroyed but luckily a few recipes were intact and this was one of them. You can add the colouring if you like but I don't
1/2 tbs paprika
1 tsp chilli powder
2 tbs garam masala
1/1/2 tbs lemon juice
4 cloves garlic
5 cm bit of ginger (peeled)
1/2 cup coriander (i like this load so I use a bit more)
100 ml thick yoghurt
Mash it all up in a blender, leave your chicken in it and grill it up in your oven / grill / tandoor / bbq and there you go!
I tried quite a few recipes and I like this one a lot, the coriander tastes great, and it seems nice to me without the tomato that a lot of recipes use. It's nice with lamb chops as well.
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I bought some annatto seeds and beetroot powder for colouring
I tried the beetroot powder on a bit of pillau rice
It isn't a proper red, more a pink
And guess what it also smells and tastes like beetroot!
Definitely not recommended
Will report on the Annatto when tried
Also worth mentioning, is the fact that Spiceworld pack things in a way, that won't fit through your door.
So despite spending near ?3.00 on postage, you still have to travel miles to pick them up from a post office sorting office!