Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: solarsplace on February 15, 2012, 10:24 PM
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With reference to: http://www.curry-recipes.co.uk/curry/index.php?topic=7714.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7714.0)
Parental advisory - moderate to strong language on at least two occasions.
Featuring one of the Zaal restaurants house special dishes 'Roshney' - Second clip features a grand tarka finish with a large flamb
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Yay! This is the one I've been looking forward to :) will be most helpful when trying to reproduce this at home.
I was amazed how brown Az let the garlic get before adding to the sauce. Way more colour than I expected.
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Excellent camera action Russ ;) Love the flambee done at the other end of the range by Chris :o :o. That's what i call a flambee ;D
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I've watched this back a few times, figuring out the recipe as I go because although that's me in the video cooking, everything was a bit of a blur at the time and I was just following Az's instructions trying to keep up and not make a mess of things, so there wasn't a lot of time for analysing as we went along. I know we've discussed it at length in the other thread but still the thing which stands out for me is the extent to which the spices & tomato puree were burned, triggering the coughing you can hear from myself and Solarspace. This obviously has a significant impact on the flavour of the final dish.
Now I look at the Vid there are a few observations. First, has anyone spotted what's missing? Ghee, onions & peppers, salt, methi, mix powder, chilli powder, tomato pur
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Hi natterjak
Personal opinion is that the onion and pepper looked fine with that amount of colour, really don't think they were too done.
The omission of a tsp or so of G&G at the beginning is almost certainly not necessary for the Roshney due to the large quantity of fresh garlic tarka at the finish.
I think it is a small pinch of salt Az adds to the garlic pan, but hopefully ChrisWG can confirm this.
Questioning my own memory now on whether there was G&G paste used with my Vindaloo either! - still have that and JB's bhuna videos to post.
Good job you did there :)
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Solar I think there was G&G paste added to your vindaloo, I seem to remember noting the slight browning of the paste at the edges of the pan because I was keenly noting how far Az would allow you to take this before the addition of the next ingredients. Of course I could be thinking of one of the other dishes though as it all merges into one now!
I can think of umpteen questions for Az now but recall as we all sat down to eat the food at the end of the lesson there wasn't lots of chatter. I think we were all a bit punchdrunk from the information overload and probably starving hungry for our mid-afternoon "lunch"! ;D
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I've watched this back a few times, figuring out the recipe as I go because although that's me in the video cooking, everything was a bit of a blur at the time and I was just following Az's instructions trying to keep up and not make a mess of things, so there wasn't a lot of time for analysing as we went along. I know we've discussed it at length in the other thread but still the thing which stands out for me is the extent to which the spices & tomato puree were burned, triggering the coughing you can hear from myself and Solarspace. This obviously has a significant impact on the flavour of the final dish.
Would that be the tomato paste and spices burning or the coughing that had the impact ;D. The vid does make it look so easy but it's really not when you're doing it for the first time as i experienced.
Now I look at the Vid there are a few observations. First, has anyone spotted what's missing? Ghee, onions & peppers, salt, methi, mix powder, chilli powder, tomato pur
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Questioning my own memory now on whether there was G&G paste used with my Vindaloo either!
It was definitely garlic in the phall from the little pot on the table rather than the bucket of g/g paste. Alzeimers or information overload and brain freeze or should it be brain singe? ;D
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Thats pretty much standard language in my kitchen :)
I get the choking fumes frequently when using fresh chillies, but not from any other spices. From 1:50 until the gravy goes in, looks like where the new flavour is created. I've had brief flashes of this at home, but now I see I've been cooling it with the gravy too early.It makes me wonder why none of the bir books & recipe's really focus on this much at all, except to tell you not to burn them? The chefs seem oblivious to the grief this has caused us. ;D
With this hindsight, I see now that the KD stuff did have everything required to create bir, from base gravy,onion paste,homemade gm to the masala sauce, but the cooking technique was completely missing, same with the Ashoka report on here. Bruce Edwards never focussed on this either, but he was 'bhagaring' his gravy way back ???
I'd like to know if the mix powder is mainly a way of getting spices into a pan quickly, for even cooking & if Az would use one at home?
Does Az use pre cooked pepper/onion? The they are normally pretty soft here with virtually no colour on them. Especially the peppers.
Regards
ELW
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Thats pretty much standard language in my kitchen :)
And definitely in mine yesterday >:( >:(
I've had brief flashes of this at home, but now I see I've been cooling it with the gravy too early.It makes me wonder why none of the bir books & recipe's really focus on this much at all, except to tell you not to burn them? The chefs seem oblivious to the grief this has caused us. ;D
With this hindsight, I see now that the KD stuff did have everything required to create bir, from base gravy,onion paste,homemade gm to the masala sauce, but the cooking technique was completely missing, same with the Ashoka report on here. Bruce Edwards never focussed on this either, but he was 'bhagaring' his gravy way back ???
Herein lies the secret. So significant but so overlooked by all :o :o
Does Az use pre cooked pepper/onion? The they are normally pretty soft here with virtually no colour on them. Especially the peppers.
I can't be sure about this as i didn't see any evidence but i would expect this for expediency reasons in the kitchen. However, :D i did notice the chef prepare some pre-cooked onion which just may have had some ginger garlic or just garlic fried in with it. I caught sight of him frying something and then, low and behold this container of fried onions appeared next to the pre-cooked chicken and lamb pots. ;D ;D
This is where i now intend to go with my saag bhaji quest ;)
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Yes, he normally uses cold pre-cooked chunks of onion and pepper which I think he once said he just gently fries with a bit of G/G paste. This would normally go in right at the start with the spices and chilli powder but as it was raw it got a quick cook first.
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many many thanks for this video - specifically cooking the garlic "slithers".
i've had loads of goes at getting this and would never have worked out what really happens.
an important piece of the jig saw for me personally.
very very pleased
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At approx 7:55 into the video (seconds from the end) Az sprinkles some powder into the Roshney that's sitting there, nearest the camera, virtually finished. Salt? MSG? Garam Masala? General Purpose Seasoning or what?
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At approx 7:55 into the video (seconds from the end) Az sprinkles some powder into the Roshney that's sitting there, nearest the camera, virtually finished. Salt? MSG? Garam Masala? General Purpose Seasoning or what?
Thats where the unstaged video comes into it's own George, I'm sure we'll have the answer soon
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At approx 7:55 into the video (seconds from the end) Az sprinkles some powder into the Roshney that's sitting there, nearest the camera, virtually finished. Salt? MSG? Garam Masala? General Purpose Seasoning or what?
Thats where the unstaged video comes into it's own George, I'm sure we'll have the answer soon
I agree on the value of the video and I hope you're right that we might learn the answer soon.
Back cMarch 2011 ChrisG said: "Once the flames die down the garlic tarka is added to the dish, stirred in along with fresh coriander and it's finished." Well, the video now suggests the Chicken Roshney wasn't quite finished - something else was sneaked in afterwards!
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Back cMarch 2011 ChrisG said: "Once the flames die down the garlic tarka is added to the dish, stirred in along with fresh coriander and it's finished." Well, the video now suggests the Chicken Roshney wasn't quite finished - something else was sneaked in afterwards!
I thought it was quite clear that it is just chopped coriander in the video. Az says: "tomato", reaches behind, and puts some tomato in Chris's pan. Then he reaches behind again, says: "coriander", and sprinkles some first into Chris's pan, then into one of the pans resting off the stove off-camera, and finally into the pan resting on the low light nearest the camera in vision.
It looks to me like he'd put enough into Chris's pan and was just distributing what was left in his fingers into the other two pans, rather than chuck it.
Have a listen and see what you think. :)
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Back cMarch 2011 ChrisG said: "Once the flames die down the garlic tarka is added to the dish, stirred in along with fresh coriander and it's finished." Well, the video now suggests the Chicken Roshney wasn't quite finished - something else was sneaked in afterwards!
I thought it was quite clear that it is just chopped coriander in the video. Az says: "tomato", reaches behind, and puts some tomato in Chris's pan. Then he reaches behind again, says: "coriander", and sprinkles some first into Chris's pan, then into one of the pans resting off the stove off-camera, and finally into the pan resting on the low light nearest the camera in vision.
It looks to me like he'd put enough into Chris's pan and was just distributing what was left in his fingers into the other two pans, rather than chuck it.
Have a listen and see what you think. :)
What you describe Ian is 100% correct, tomato followed by coriander, which just happens to be shared across more than one finished dish. Nothing mysterious and nothing hidden, from start to finish ;)
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treated myself to one of those beauties (8" omelet pan) from Asian store (@ ~4 mins on the video).
it's a journey end for me - simply thrilled - you just won't be able to imagine my joy.
many thanks chriswg for making this happen.
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Is there any more progress with the recipe for this dish.
Thanks.
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i really can't believe it but made 2 off of these die for dishes and failed to get the garlic magic. gutted.
having watched the video yet again (not a problem - it's probably my fav) there are 2 possibilities on what i did wrong:
1) did not pre heat the 8" pan (3:45 to 4:45)
2) did not follow enough the master's words "burning and the right moment" (5:20)
3) an outsider - forgot the sprinkle of salt
which or both or all - haven't a clue. going to have to practise.
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roshney recipe as i have it. in the video the masala sauce goes in after the base and tomato 1/4s are added.
also i can't decide which version i like - either pre par boiled chopped onion as per the recipe below or pre fried onion which i add after the base (like in the video). both are very good.
(http://www.curry-recipes.co.uk/imagehost/pics/fb4b3af296ed6b68e07bcc7c01cc85da.jpg) (http://www.curry-recipes.co.uk/imagehost/#fb4b3af296ed6b68e07bcc7c01cc85da.jpg)
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i'm still struggling on getting this garlic magic. i can get the taste in the pieces of garlic no trouble.
on my 1st go i somehow managed to get the garlic taste into the sauce. is anyone else getting this part to work.
re checking the video - things jumping out:
1) pre heating the pan - it's not this but have found the more the pan's pre heated the better
2) "burning at the right moment" - i don't think it's this. i've not timed how long but gut feeling over 15 sec c/w 35 sec in video. i stop when i get the 1st smell of burn - the type of burn smell you don't want
3) the sprinkle of salt - i've not done this feeling i have enough salt in the rest of the dish
4) not enough garlic - i'm using 3 off cloves but perhaps looks less than in the video
5) crushing garlic with back of knife - not done this as i like to see good slithers in the curry
thoughts from anyone who's cracked it appreciated.
forgot
6) i might be burning off the garlic fried oil - meaning i need to cook the dish after the base has got in a lot more before adding the garlic (~1 min only in video)
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Hi jerry regards to the garlic frying at the end i add a small pinch of crushed curry leaf just after the salt is added and then fry for a few seconds and pour over the finished dish.
Worked for me the last couple of times i have made this dish.
Hope it helps.
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Sorry Jerry. Whilst i was present I didn't focus too much on the garlic tarka cooking but i could not be off noticing it just before it got added to the dish :o :o ;D. Maybe Natterjak can help on this one. Failing that you could always pm the Roshney expert - chriswg. I'm sure he'll be able to answer your queries ;)
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Unclefrank/curryhell,
many thanks. given what you say i think i'll add in the salt. after that i'll up the amount of garlic. i am very close to being sorted.
i've spent a lot of time trying to get the fried garlic right in the past without success until this video.
have had a quick bash at the garlic frying on my domestic hob which was interesting. the garlic pieces using the zaal method taste just as "bad" as i've experienced in the past. in fact it's quite amazing how bad they taste and a miracle how this changes to the complete opposite in the fried dish. this trying out on the hob suggested that it's not the oil, deglaze, temp or timing of the garlic cooking.
what i now think to be the case is that the salt causes the flavour to come out of the cooked garlic when it reheats in the main dish. time will tell.