Topic: the 3 pot restaurant style acheived on this site but has anyone else realised it

[woodpecker21]

hi guys/girls
been a while since i posted but i have been currying quite alot lately

i remember hearing or reading somewhere on this site about joining this site to get away from the 3 pot method. this has been witnessed by myself and many others and now well for sometime since pete posted the recipe for CTM the red masala and TERRY posted the "korma" masala recipe these two mixes of ingredients together with the curry sauce and you have the 3 pot method which most restaurants would use to create. just about every BIR curry you can think of

RED MASALA
equal quantities

tandoori paste
tikka paste
kashmiri masala
ground almonds
coconut powder
mix well

KORMA MASALA
100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar
place in a bowl mix well add coconut powder until you have a solid consistency

i have seen these both used to make a chicken tikka pasanda so i'm certain that these plus you curry sauce you would acheive the creation of the ultimate restaurant CTM. a goal of many people that are members and millions that aren't  i'm sure. anyway it time i went to cook my chicken for another vindaloo : have bought 1 takeaway in the last 2 months but my curries have been so good and when the likes of tescos and asda are doing BOGOF on the chicken breast a meal for two must cost me about ?3? max

anyway g/g's don't worry about pete sure he is fine. all those members please if you get the chance get in those kitchens because that is where this site can only help you create the best curry you have ever made but watch the masters and ask questions that is where the answers are

so anyone up for a curry
regards
gary ;D

[Yellow Fingers]

Hi woodpecker21

Funny, I'd been thinking about this method just yesterday and here you are bringing it up today (cue spooky music).

What I noticed here though is that you specify separate tandoori and tikka pastes. I thought the only difference was one was on the bone and one not, but both use the same paste. So care to elaborate please?

YF

[George]

Gary

Thank you for posting this but I'm afraid you've lost me! I don't even understand the heading. I'm sorry to be a bit negative given the current situation at the forum, but I'm just being honest. Please clarify if possible.

Also, the wording for Korma Masala ingredients is so light in colour, that it's illegible, unless I cut and paste, or at least 'select' the text, with my mouse. Perhaps it's just my computer...

Regards
George

PS Thanks admin for updating the light colour to a very clear red.

[parker21]

hi YF
this is the tandoori mix pete posted for CTM.i assume that the pastes are pataks?
 have been pondering this for ages but not tried this out yet.

george sorry about the colour trying to be clever colour coding. if you go snooping in the kitchens some or most places will have 2 huge pots of pastes 1 white/yellow used for the creamier curries and the red masala paste for use in tikka masala or pasanda  it has also been posted that it was used in a chicken tikka jaipur madras?etc together with the base sauce this makes 3 Pots hence the 3 POT method.if you were unlucky enough to buy the authentic balti book it does have a long recipe for the red masala which involves stirring a pot for 1 hour :

regards
gary(woodpecker)

[George]

Gary

Now I understand what the three pot approach entails, thanks! I look forward to tyring the korma mix in my ongoing quest for a better and better chicken korma.

At present, I'm concentrating on replicating another BIR favourite of mine - Dal soup.

Regards
George

[Nessa]

Thanks so much for posting these Gary.  I take it the tandoori and tikki pastes are Pataks?  Also, I'm sure it's been mentioned here before but I can't find it yet, what is the Kashmiri masala again? Thanks.

[parker21]

hi nessa
kashmiri masala is sold by pataks as are the others. it is a very usefull spice paste. used in the making of so many things mint sauce and petes' bengal cuisine visit it was in the curry sauce and it is also used in the tikka/tandoori marinade sorry don't no the links
regards
gary

[Nessa]

Thanks Gary.   I've never seen it in the shops so far but a new Desi grocer has opened up quite near me so I'll try there. Can't wait to have a look around actually!

[parker21]

hi guys this is it 3pot method
regards
gary ;D