Thanks Ray
That's sounds right
I reckon the mystery "taste", is this boiling meat or chicken, with the curry gravy.
I'll try it using the chicken recipe first.
Thanks again

My pleasure. I still think this is an interesting book as it gives THREE choices of Curry Base, any of which can be chosen for use in any of the recipe's.
With this in mind it makes a huge combination of recipes in the book to have a go at!
On the other hand it also means each dish can possibly have three different finished taste's which rather defeats the object when surely a Chicken Balti (for instance) should have the same taste wherever we go. Just proves a point there isn't a totally definative taste for any of our favourite dishes.
When I have a moment I will list ALL the recipes in the book and if anyone want's one typing out that I haven't already done I can arrange.

Ray

Hi Ray
        I made the Chicken Tikka Masala Khyber Pass recipe
It's very good but I noticed a flaw in the recipe
I improvised, but was curious to what I should have done
The method doesn't say where to use the garam masala or Kashmiri masala
I posted a picture of it too in the relevant section
Thank you again for typing this out

Quote from: pete on September 04, 2005, 09:32 AM
Hi Ray, I made the Chicken Tikka Masala Khyber Pass recipe
The method doesn't say where to use the garam masala or Kashmiri masala

Hi Pete, I will dig out the book and see what it says and post a.s.a.p.

Ray

Quote from: pete on September 04, 2005, 09:32 AM
Hi Ray
? ? ? ? I made the Chicken Tikka Masala Khyber Pass recipe
It's very good but I noticed a flaw in the recipe
I improvised, but was curious to what I should have done
The method doesn't say where to use the garam masala or Kashmiri masala

Hi Pete,

At the bit where it say's add Turmeric and Tandoori Powder also add the Kashmiri Masala, the recipe does say (optional)!
The Garam Masala is added at the stage where it says "Turn up the heat and add fresh Coriander and Methi........ also add the Garam Masala at this point.

I do apologise for the omission. Hope this puts you on the right track.

Ray

Quote from: raygraham on August 25, 2005, 07:24 PM

When I have a moment I will list ALL the recipes in the book and if anyone want's one typing out that I haven't already done I can arrange.

Have attached the complete recipe index from the book "100 Best Balti Curries".
If anyone would like a recipe that I haven't already posted on the site let me know and I can sort it for you.
Interestingly Pete has posted three photo's on this site of curries he made from the book and they look really excellent and Pete gives them a favourable review.

Regards

Ray G

Quote from: raygraham on September 05, 2005, 09:23 PM
Hi Pete,
I do apologise for the omission. Hope this puts you on the right track.
Ray

It was a lovely meal Ray
Thanks for typing it in the first place!
No need for any apology
I'll be trying out some of the other recipes in the following weeks

I've been lucky enough to buy a copy of this 100 baltis  book
There are really good bits of additional information
Little snippets that make the recipes more enjoyable
What caught my eye was "Salma's Special Balti"
It uses a special secret ingredient called Red Masala
This turns out to be the" little bits of highly spiced meat and marinade that are left behind"
I bet he's not the only one who does this, and that would add a lot of taste to the meal!
Could this be what we've been missing?
He says you can substitute this by crushing 1/4 of a chicken stock cube with 2 teaspoons of tandori masala powder.

Hi Pete,

I have often thought that Tandoori Masala might be part of the answer because a friend of mine can cook almost any curry from a recipe and adjust it to have a little something that my curries always seem to lack.  He uses Tandori Masala in large amounts in every curry he makes.
As for the chicken stock cube, this is re-introducing msg into the equation as most stock cubes contain a large amount of it, and IMO have very little taste of chicken.

here we go again, maybe this combination will work,

Cheers Pete,

Blondie

I really like the book too. Just reading through the pages with the little hints and tips gives me the inspiration to get cooking. Tandoori Masala is used in quite a number of recipes in various books quietly away. It has a fantastic aroma and contains Garlic Powder which I think has a pretty powerful and unusual taste and is used instead of fresh Garlic by some restaurants.
I also think that as each recipe comes from a genuine BIR gives it more credit for printing genuine restaurant recipes. The trouble is it will take ages to make them all!!

Ray G