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Topics - chinois

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Hello fellow curryholics. This is my long overdue second video!  :D
It was filmed shortly after my madras video but i never uploaded it because i wasnt too happy with it and planned to redo it. It's hard to hear the dialogue in the second half and i'm sorry about that. Hopefully you guys (and gals) will know what is going on without being able to hear everything i'm saying.
Cameraman credit: Zan

I have made a positive step in this direction recently so there are plans afoot for better quality and more videos, more photo-recipes and that sort of thing. Basically i'm jacking in my job and commitments and going on a curry odyssey to india and bangladesh for as long as is financially viable. More details on that later, i will open a separate thead for that.


Part one

Indian Restaurant Chicken Korma 1 of 2


Part two

Indian Restaurant Chicken Korma 2 of 2


My first video, for Chicken Madras, can be found here:

http://www.curry-recipes.co.uk/curry/index.php?topic=3272.0

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Pictures of Your Curries / Sheep Testicle Tikka Masala
« on: February 19, 2010, 04:25 PM »
Having made a double portion of the CTM sauce i posted here,
http://www.curry-recipes.co.uk/curry/index.php?topic=4314.msg39324;topicseen#msg39324
i had enough left over for another meal.
The butchers around here are nearly all kurdish and so lamb/mutton is the preferred meat. They have some interesting cuts that i've been sampling. Lamb ribs are a thing of beauty and only need roasting, but preferably cooking over coals or a BBQ. I find the testicles (AKA lamb fries or lamb eggs) similar to sweetbreads (thyroid gland or pancreas) in that they're very tender and a 'squishy' consistency while being only mildly lamb flavoured. I threw together a quick rub which consisted of tandoori curry powder, kashmiri chilli powder, lemon and reclaimed oil and then grilled them under an electric radiating grill on metal skewers. As with nearly all meat i dont think they need to be fully cooked. I've never overcooked them but i guess they're dry out and firm up if you did.

Next time with more prep time i would marinade them for longer and use blade's tikka recipe. That way they'd have more flavour.
If you havent tried balls i recommend them  :D. They're cheap and easy to prepare. You just need to rip the skin off (which a butcher should do) and wash them really. You dont need to stew them for ages to get them tender, they're like that already! And no they dont taste creamy or of chlorine  ;)

My girlfriend didnt share my enthusiasm though. She was surprised as she thought i was cooking chicken and she doesnt like lamb anyway. She was almost sick but it was the consistency that bothered her rather than the flavour. She's just said it was a bit like marshmallow, which i think is a positive comment!



I forgot to take an initial photo so this is one i found on t'interweb




Nearly finished cooking




The red things are sliced chillies




Bollock tikka masala with chillies and coconut, done.


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I used the original Moti Mahal butter chicken (murgh makhani) recipe but used Blade's tikka recipe instead of theirs as his is perfect.
Tikka recipe here: http://www.curry-recipes.co.uk/curry/index.php?topic=874.0
Sauce recipe at the bottom of the photos.

This recipe from Delhi in the 1950's is considered to be the forerunner of CTM. I've heard a lot of conflicting stories about it's origins and claims that it doesnt exist in india or wasnt created there. Well this recipe turns out a CTM in my opinion.

I can't believe i forgot to seek out this restaurant when i was in Delhi last year. I was wondering around old delhi for hours before choosing a restaurant which had cockroaches and flies everywhere and unfiltered water. I deserve a smack around the head for not doing more research!
Yes the name of this dish is different and the taste isnt exactly the same as a BIR but it is clearly the same dish IMO i.e the same original idea. Add more sugar, some coconut powder and some food colouring and it's a BIR CTM. Use reclaimed oil and it'll be better. I'm really happy to have found this recipe as it's quick, easy and requires no base.




Marinade ingredients before mixing. I also added yoghurt so it penetrated the meat more.




After 24h the chicken was threaded on to steel skewers and cooked under an electric grill on high heat. It cooked quicker than i thought it would, i think because the skewer heats it from the inside too.




My new skewers dont look like they're very well made. Oh well.








Tomatoes, tomato puree, washed stalks, water, garlic, ginger, cardamom, cloves, indian bay leaves and salt. Before simmering for about 20 mins.
Note this is double the recipe





Whole spices and stalks removed (although it didnt specify in the recipe) the mixture was blended and pushed through a sieve.




Mild chilli powder (i used a mix of deggi mirch, kashmiri and reshampati) and dried methi/fenugreek leaves were added and it was cooked for a few mins to thicken up. Butter was added, along with sugar, MSG, red food colouring, cream and the just-cooked tikka. Fat was not allowed to rise before serving. Powdered garam masala was added at the end.




Finished dish. It had more sauce, i just didnt flood the bowl so you could see the meat in the photo. Only differences from the moti mahal recipe being more sugar, MSG and food colouring. I didnt use the tikka bit of the recipe as i used blade's but theirs looks good and quite similar. Thanks Unclebuck for the recipe book. It seems like a good'n






Recipe:




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Pictures of Your Curries / Chinois' Chicken Jaipuri
« on: January 17, 2009, 06:36 PM »
Using ammended Ashoka base.

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This is me cooking my interpretation of Chicken Madras at home.
My girlfriend filmed this on my phone and included some helpful tips. And I thought cameramen were supposed to remain silent...  ;)
I think the quality's ok for the purpose but dont make it fullscreen or you'll have pixelation all over the shop.

I feel i succeeded in immitating the light of bengal restaurant in winchester.
Recipe, info on the base and pastes, and photos can be found here:
http://www.curry-recipes.co.uk/curry/index.php?topic=3264.0

Here is the embedded video which should be shown in a box just below this text and will be streaming from youtube, where i uploaded it.

http://www.youtube.com/watch?v=y6O-IdAcCs0

Or if that doesnt work: http://www.facebook.com/v/61024705774

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Pictures of Your Curries / Chinois' Chicken Korma using Ashoka Base
« on: January 11, 2009, 02:15 PM »
My Chicken Korma using Ashoka base, ginger/garlic paste and bunjara.

I reduced the salt and cumin in the base to half. I used a 170g tin of evaporated milk instead of the margerine and cooked it for about 3h after blending. This was because it wasnt cooked after an hour and it kept getting mellower.

Korma: On high heat i cooked the marinated chicken in banjura oil for about 30 secs, then added about 4 tbs banjura and 1/2 tsp salt. I then added a chef's spoon of caster sugar, 2 of coconut powder and then the base (cant remember how much, maybe 2 chef's spoons) and a bit of water as my base was quite thick. I added a chef's spoon of single cream and cooked for a few mins on medium heat until ready. I added 1tsp MSG & 1tbs ground almonds but am not sure how much these help.
The result was perfect. I have found korma to be the easiest dish to replicate but the taste of this base and the banjura did helped. I do not think this base is too strong for a korma.

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Pictures of Your Curries / Chinois' Chicken Madras using Ashoka Base
« on: January 10, 2009, 10:37 PM »
My Chicken Madras using the Ashoka kit. The result was perfect replication of my favourite BIR madras. Thanks Panpot for getting these recipes for us!

I used the Ashoka recipes (base here: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.msg28544#msg28544 and pastes here: http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0) but:

    * used 170g evaporated milk, instead of margarine, in the base
    * used less salt in the both the base (about 3tsp) and the onion paste (about 1tsp)
    * used my own madras recipe (below) including my own spice mix (2 part coriander, 1 turmeric, 1 cumin, 1 generic curry powder, 1/4 paprika, big pinch salt). I would advise you to use your own spice mix or a tasty curry powder, dont think you have to make mine just for this recipe. I made it like this to be generic/average.

I have made a video of me cooking this exact dish. Please bear with my while i find out how to get it up here. It's taken on my mobile but the quality is pretty good as long as it's not on full screen as it's a decent phone.

My method for cooking the final madras was as follows:
Madras: on high heat i cooked 1tbs garlic in banjura oil until lightly brown, added 1tbs ginger garlic paste and cooked for about 30 secs. Then added 1tsp methi, 1/2 tbs salt, 1/2tsp chilli powder, 1tbs of my spice mix, 4tbs tomato puree mixed with equal parts water and 2 quarters of fresh tomato. Then i added the marinated raw chicken. Next i added about 4tbs banjura and started adding base after about 30 secs. I didnt use much base (2 chef's spoons maybe) and added a bit of water as i had cooked my base down thicker than normal. I added juice from half a lemon and a bit of fresh coriander after the first bit of base and 1 tsp MSG near the end.
The result was just like my favourite madras from the light of bengal in winchester. Melt in the mouth consistency with a strong savory spicyness that was delayed by a second. Just how i wanted. I had thought that carrot might be used to get that 'melt in the mouth mellowness' for some reason but have now realized that a base like combined with banjura achieves this result.

Thanks Cory for help on the text front! Very quick in helping there  8)

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Pictures of Your Curries / BIR photo group on Flickr
« on: November 22, 2008, 08:50 PM »
I came across a photo group on flickr for BIR photos. Upload your photos for everyone to see  ;D
http://www.flickr.com/groups/82788218@N00/
If this link doesnt work the name of the group/pool is "british restaurant indian food" on www.flickr.com

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