Hi Folks,
Last August the head chef from my favorite indian restaurant, the Blue Junction, can and cooked at my house for 15 friends. He first discussed menus and it was clear that he had an extensive repertoire and several versions of butter chicken. The restuarant closes for the month of August and he is available to hire. So that I dont disappoint this is not BIR but IRF (indian restuarant food
). The Blue Junction at the weekend is 95% full of asian customers.
The menu
starters
Haryali Pahadi Tikka (marindated in coridandar, mint, garlic ginger.
Lollipop chicken
Joshila Chicken Tikka,
Tandoori brocillia and mushrooms
Shaleek Paneer
Cauliflower Mandurian
lamb chops
Mains
Jangli Prawns
chicken Bhuna
Chicken Tikka Lababdor (Butter Chicken)
Bombay Alloo
Hyderabadi Keema
and naans
He gave me a list of ingredients, he was going to cook from scratch and I was the souse chef. he started at 10am with the bases, yes 2 bases. 1st base whole spices and chopped onions which he browned and added gg, green chillies all the powdered spices and pureed tinned toms. The 2nd base started with cumin seeds, gg, green chillies, spices, tinned toms and he blended it. He used these in the mains dishes either 50/50 or different ratios which I thought was clever for different flavours and texture from the unblended base.
Things I found interesting.
Kitchen King was used a lot, He used both chillie powders kashmiri and deggi. Plenty salt was used in both bases, shan masalas also went in to also change the individual flavors.. The buttered chicken dish he roasted cashew nuts and blended before adding to the sauce, no patak pastes where used in any cooking. The chicken was lightly coated in tandoori marinade and roasted in the oven until slightly coloured, removed and tipped away the liquid before being added to the sauce. He also roasted the potaotes this way and added to the bombay sauce.
All tandoori dishes had two marinades and was told not to put into the fridge. when cooking they were based with oil then put back in the tandoor and before serving it was tossed in chaat masala and a little of gm finely chopped coriander and butter.
The naans were made up at 6pm rolled into balls about 7 and made at 7.30 ish. No baking powder.
I did write most things down, his english is not great, like my indian
There was a few strange looks along the way and some hand singles at time. he did not measure anything just tasted now and again. So as you can imagine very hard to learn.
I liked the way he used a little bit of food colouring to change the appearance, especially in the keema, a little bit of red did make it look a litte more appealing.
I have seen him several times, he only lives round the corner, it is a slow process of learning but very enjoyable
We have become good friends more so on his part because I pay him.
Cheers. MT
Last August the head chef from my favorite indian restaurant, the Blue Junction, can and cooked at my house for 15 friends. He first discussed menus and it was clear that he had an extensive repertoire and several versions of butter chicken. The restuarant closes for the month of August and he is available to hire. So that I dont disappoint this is not BIR but IRF (indian restuarant food
). The Blue Junction at the weekend is 95% full of asian customers. The menu
starters
Haryali Pahadi Tikka (marindated in coridandar, mint, garlic ginger.
Lollipop chicken
Joshila Chicken Tikka,
Tandoori brocillia and mushrooms
Shaleek Paneer
Cauliflower Mandurian
lamb chops
Mains
Jangli Prawns
chicken Bhuna
Chicken Tikka Lababdor (Butter Chicken)
Bombay Alloo
Hyderabadi Keema
and naans
He gave me a list of ingredients, he was going to cook from scratch and I was the souse chef. he started at 10am with the bases, yes 2 bases. 1st base whole spices and chopped onions which he browned and added gg, green chillies all the powdered spices and pureed tinned toms. The 2nd base started with cumin seeds, gg, green chillies, spices, tinned toms and he blended it. He used these in the mains dishes either 50/50 or different ratios which I thought was clever for different flavours and texture from the unblended base.
Things I found interesting.
Kitchen King was used a lot, He used both chillie powders kashmiri and deggi. Plenty salt was used in both bases, shan masalas also went in to also change the individual flavors.. The buttered chicken dish he roasted cashew nuts and blended before adding to the sauce, no patak pastes where used in any cooking. The chicken was lightly coated in tandoori marinade and roasted in the oven until slightly coloured, removed and tipped away the liquid before being added to the sauce. He also roasted the potaotes this way and added to the bombay sauce.
All tandoori dishes had two marinades and was told not to put into the fridge. when cooking they were based with oil then put back in the tandoor and before serving it was tossed in chaat masala and a little of gm finely chopped coriander and butter.
The naans were made up at 6pm rolled into balls about 7 and made at 7.30 ish. No baking powder.
I did write most things down, his english is not great, like my indian
There was a few strange looks along the way and some hand singles at time. he did not measure anything just tasted now and again. So as you can imagine very hard to learn.
I liked the way he used a little bit of food colouring to change the appearance, especially in the keema, a little bit of red did make it look a litte more appealing.
I have seen him several times, he only lives round the corner, it is a slow process of learning but very enjoyable
We have become good friends more so on his part because I pay him.
Cheers. MT
