Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Malc. on March 18, 2010, 10:28 PM
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On a complete whim we decided to have a go at Chicken Tikka tonight, using a recipe on here. But I didn't have all the ingredients as listed so adapted the recipe. Now it didn't work out as planned but the reason i'm posting it is that it did create a dish that some might enjoy.
I also get the chance to show off my onion bhaji and sag aloo recipes.
Chicken Tikka (something or other)
The original recipe I started with is blade1212's http://www.curry-recipes.co.uk/curry/index.php?topic=874.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=874.0)
I replaced the Tandoori sauce with Rogan Josh but added 25ml of Tamarind dissolved in the water (boiling). I had no curry powder and used ground fenugreek instead and used Harrisa paste instead of chilli. I added a tbls of tomato puree and a tsp of paprika.
They were cooked in the oven at 250c for 12 mins.
Onion Bhaji
My recipe is here: http://www.curry-recipes.co.uk/curry/index.php?topic=4396.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4396.0)
Sag Aloo
Recipe moved to recipe section by CA: http://www.curry-recipes.co.uk/curry/index.php?topic=4419.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4419.0)
(http://www.curry-recipes.co.uk/imagehost/pics/ecfdb259239f29ac56636c1694a8151f.jpg)
The tikka didn't go to plan but it was nice. With added onion and maybe pepper the remaining sauce would have made a nice gravy given maybe yoghurt or a little chicken stock maybe. The Harrisa certainly pepped it up a bit.
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Forgive me for saying so Axe, but I find some of your "substitutions" a little bizarre. I wouldn't' think they make very good substitutions at all, especially substituting ground fenugreek for curry powder? :-\ I'm not at all surprised that it "didn't work out as planned" :P
All very nicely presented though..thanks for sharing 8)
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CA, your quite in your comments it was a pure fantasy of a mix but the Fenugreek wasn't in place of the curry powder it should have read powder instead of leaf, my mistake.
Whilst the dish didn't turn out as planned it was ok. What it has done though, is given me ideas for another dish. :)
The thing is, I realised almost straight away whilst putting it together that it wouldn't be a Tikka so thought i'd play with it to see what I could get. You can't accuse me of not being experimental. ;)
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Those Bhajis look good from the outside. I'd be keen to see the middle of them. My onion normally stays quite white whereas the BIR bhajis get their onions ot go yellow. Were they once cook or twice cooked? Im guessing if on a whim you didnt get a chance to dry them out.
I started some yesterday for Saturday's curry. I'll post at lunch what I'm doing and hopefully some nice results on Saturday.
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Thanks Chris,
I didn't have time to twice cook last night as it was purely done off the cuff. I actaully got my batter slightly wrong last night, putting a little too much yoghurt in it was still sticky but not as much. so I made sue I made a thin bhaji and fried in a shallow pan, forcing the spoon into the middle of the batter to break and pull a little.
These are very close to the mark but as we both know, perfection is a challenger in the world of Onion Bhaji.
I look forward to your write up. :)
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Axe,
i can see we both enjoy our lab coats and big plastic specs.
ps on the tikka u don't need to mess - use either CA's or Lasan - they are the best. the important factor is the lime juice.
my personal final conclusion was stick with CA's but add lime juice, white pepper, mustard oil and fennel seed
http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=4182.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4182.0)
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Thanks Jerry, I don't mind playing about and don't mind getting it wrong.
Recommendation is always a good thing but funnily, I was initially going to do CA's but as I had tried his Seekh I thought i'd tried someone else's. I might just have another go tonight.
Chris, i've had a thought about the yellow colour in the bhaji. Based on my discovery of the Panch Puran, I notice it duplicates my ingredients. There is, however, one difference and that is Yellow Mustard seeds as opposed to my black mustard seeds.
This would surely give a yellow appearance to the mix. I know intend to review Panch Puran in its make up and apply this somehow, to my recipe. Swapping Black for Yellow will be the start. Looking forward to next week though.
Good luck with the Bhaji tonight. :)
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Axe/Chris The yellow colour is probably down to Turmeric
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Axe/Chris The yellow colour is probably down to Turmeric
I agree
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for bhajis i too am sure the colour is down to turmeric.
interesting observation though on the Panch Puran. i had to get my packet out again this morning - there is only 1 off variety of black seed in the packet and they are nigela or onion seed.
i've been wrestling with black mustard seed for a while and pretty much come to the conclusion to throw them out (not a BIR ingredient). i might just have to treat myself to a bag of yellow mustard but i'm a tad cautious as i've never spotted then in the Asian stores (might be that i've just missed them). my interest is for use in marinade and potentially spice mix.
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I think we were both aware that turmeric is a big contributor to the yellowness of the bhaji. My point is that if you add spices to a bowl, throw in some sliced onion and gram flour, mix a batter and deep fry for 5 minutes, it doesnt matter how much turmeric you add into the batter, the onions still remain white. It seems to take a long time to get the onions yellow all the way through to the middle. I imagine it would be near impossible if you slice them 5mm thick.
Yesterday were yellow through which was a first for me. Hardly surprising though given the 48 hour marinating period.
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chriswg,
yes i can see what u're getting at.
just for info i was experimenting with making mint sauce yellow this week using turmeric - it took 24hrs for the magic to work. u could even be fooled into using too much and spoiling the flavour when a little works a lot but just takes a good while to work.
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it took 24hrs for the magic to work.
Hardly surprising though given the 48 hour marinating period
Get real guys, do you REALLY think BIRs spend such a long time doing this!? :-\
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CA,
how long do u think BIR's leave the bhaji mix before the 1st cooking and do u think the colouring process continues after this point.
i left the mint sauce for about 4 hrs and the colour had not really changed - the next morning it had. so 24hrs may be too much but 4 hrs is too short.
i'm having a rest from biryani and think i might give the bhajis a go as i've not tried out this 2 stage cooking. Panpot's 5 hr softening for sure does work.
this was the pic after 4hrs - i did not take a pic the next morning but the difference in colour was stark.
i could see BIR making in the evening for the next day.
(http://www.curry-recipes.co.uk/imagehost/pics/04cc50493e53ef788dc621dd26bf2e24.jpg) (http://www.curry-recipes.co.uk/imagehost/#04cc50493e53ef788dc621dd26bf2e24.jpg)
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I have been researching Panch Puran Jerry. It would seem that this too has slight variations. Never easy this game is it!
Bearing in mind I had never seen this mix before and only had a very quick look into the jar I did identify Onion Seeds and Yellow Mustard Seeds. I concentrated on the black seeds as I thought there were two different types. I was then told the Jeera (Cumin) was in there and don't recall the two others.
The bulk of my searching on the internet throw up the following: Cumin seeds, Black mustard seeds, Fennel seeds, Nigella seeds, Fenugreek seeds.
The yellow colour is probably down to the Turmeric and aided by the mustard perhaps. What I am fairly sure about it, is that the colour will develop over the time the bhaji rests, having first been pre-cooked.
I had a go at making the video chefs Onion Bhaji last night, with potato as shown but cut properly into fine match sticks. I followed the recipe as close as I could. My only admission is that I had to research Kashmiri Masala and make it.
The results of the Bhaji were poor. Firstly, getting the mix consitency right was almost impossible. How he managed not to get covered in sticky mix is beyond me. I kept it as dry as I could.
On first cook they looked inviting but seem to hold quite a bit of oil. The smell was not usual for a BIR Bhaji more akin to a homemade Bhaji made without experience, if you get what I mean.
On second cook, after pulling them apart slightly, they browned very quickly and the batter hardened more so. They looked the part if nothing else. The smell still wasn't right and the inside was more overcooked than I had expected ir to be, they were not in the oil long.
Taste wise, well again the smell and taste was a complete let down as too was the consistency of the bhaji. I took note as the wife chose not to eat both, this never happens!
I served this with my go at CA's Tikka.
Please note that I do not use food colourings.
Onion Bhaji - 1st Cook
(http://www.curry-recipes.co.uk/imagehost/pics/1e416c32159aab461a3b229b05c01c8a.jpg)
Soaking up the flavour CA's Marinade (without colouring)
(http://www.curry-recipes.co.uk/imagehost/pics/1603ddd5ce227d99b15364171fb5a893.jpg)
Onion Bhaji - 2nd Cook
(http://www.curry-recipes.co.uk/imagehost/pics/5d7c4eb7d1a0ca4d1ad4b574861f111b.jpg)
Finished Dish
(http://www.curry-recipes.co.uk/imagehost/pics/b2e5dcb26611e90f929c7abe2d1237ca.jpg)
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CA,
how long do u think BIR's leave the bhaji mix before the 1st cooking........i could see BIR making in the evening for the next day.
I can see them preparing them anything from immediately before required to a few hours beforehand (i.e. in the afternoon, prior to the evening serving). Not longer.
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I served this with my go at CA's Tikka.
As you say, minus the food colouring.
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Cumin seeds, Black mustard seeds, Fennel seeds, Nigella seeds, Fenugreek seeds
As I understand it, that's the traditional "panch phoran" mix Axe ("nigella" being "wild onion seeds").
Also see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1281.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1281.0)
I understand it is traditionally used in vegetable dishes. I use it in pilau rice (perhaps not to everyone's taste, I know).
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CA,
how long do u think BIR's leave the bhaji mix before the 1st cooking........i could see BIR making in the evening for the next day.
I can see them preparing them anything from immediately before required to a few hours beforehand (i.e. in the afternoon, prior to the evening serving). Not longer.
Well, i'm visiting my local on Thursday having been invited to watch as they make up 200 Onion Bhaji. This will start late morning and I suspect is to provide for the weekends trade.
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Cumin seeds, Black mustard seeds, Fennel seeds, Nigella seeds, Fenugreek seeds
As I understand it, that's the traditional "panch phoran" mix Axe ("nigella" being "wild onion seeds").
Also see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1281.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1281.0)
I understand it is traditionally used in vegetable dishes. I use it in pilau rice (perhaps not to everyone's taste, I know).
The 'Nigella' thing always makes me laugh. I remember an episode of The Apprentice when they were tasked to buy Nigella Seeds. It was frustrating watching them clueless all the while i'm shouting at the screen "Onion Seeds", much to the wife's disdain. :D
As for adding it to Pilau, my take on cooking as a whole is that no matter what you do or how you do it, if it is to your liking, it simply doesn't matter what others say.
Its all part of the journey. ;)
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Re: turmeric. This stuff burns very easily and can lead to a bitter taste, far better to use orange (or red) food colouring, you will only need the tiniest amount for a vibrant colour, IMO.
Regards
CoR.
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far better to use orange (or red) food colouring, you will only need the tiniest amount for a vibrant colour, IMO.
CoR.
I agree....and yellow...(also for coloured rice).
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Axe,
the bhajis seem to bear out u're report - don't look too good. fingers crossed that the visit goes well.
as i said i'm now compelled to make some this week. i feel they are pretty good as they are (essentially BIR) since i adopted the 5 hrs wait and no added water (re panpot).
when i make i'll start in the afternoon as per CA's advice and keep an eye out for the colour change. i'll also try the 2 stage cook - i don't feel a need to flatten or break them.
ps on the tikka u need to buy some branded tandoori masala - u're marinade don't look as red as what i get and i don't use any colouring - the branded does contain it though and i feel makes a nice improvement to the looks of the finished dish.
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Ok, so tonight we tried my suggested breakdown of the IG Bhaji Recipe for the first time and I am really pleased that it all went well. I struggled to get heat on the first cook but the end result was way above any other standard I have cooked a bhaji before. Its certainly a keeper. I might stick some green chilli in next time. 8)
The second tested recipe was Dipuraja's tandoori/Tikka marinade. I followed the recipe to the letter and was really looking forward to it as the smells emanating from the marinade were tantalising. Sadly the finished dish was not to my standards at least. It was certainly full of flavour but it had far too much bite. I would advise anyone testing the recipe to half the spices and pastes and double the yoghurt and lemon juice. The marinade is far to thick. I will try it again as the flavour was there, but I will be following my own advice.
(http://www.curry-recipes.co.uk/imagehost/pics/1d961bba1e90c11d6e3f637f03fc2233.jpg)
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Axe,
the colour of the tikka looks spot on now though. on tikka u need to try CA's and the Lasan. i've tweaked CA's a little towards the lasan but still find i can't decide which i like best and now tend to rotate between them.
http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0)
http://www.curry-recipes.co.uk/curry/index.php?topic=4182.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4182.0)
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Jerry, the colour was due to me giving in and buying some colouring. ;)
I have tried CA's but in honesty, hashed it up. I do have two prepared breasts frozen in a bag with CA's marinade, waiting for a second go. They will go nicely with last nights left over sag aloo which is also now frozen. ;D
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Looks good Axe and I think you should forgive yourself for using colouring, BIRs use them all the time and I usually to a mix of red with a little yellow for my tikka.