Topic: Three baltis

[martinvic]

East End do a Balti Masala too, have you tried that one Bob?

[DalPuri]

Did you see the link i posted of ade edmondson in adils making a balti Rob?

The video has gone now, but there was a lot more spicing than your average curry's worth of mixed powder.
Mostly tandoori masala by the looks and the GM looked more of a courser grind.
I wrote down the recipe as i saw it.

2 chefspoons spiced oil
3 green chillies
1 chefspoon chopped fresh tomatoes
1 tbsp g/g paste
2 tbsp chopped fresh green pepper
1 portion pre-cooked meat
1 tsp chilli powder
1 tsp crushed chillies
1 tbsp tandoori masala powder
1/2 tsp garam masala
1 tsp methi
1 large ladel gravy
handful fresh coriander

Cheers, Frank. 

[martinvic]

I forgot I had these two, and apologies that I can't remember where they are from and who the recipes belong to.

BALTI MASALA SPICE MIX
 
       Yield: 12 servings
 
       4 tb Coriander seeds
       2 tb White cumin seeds
       2    2-inch pieces Cassia bark
       1 ts Fennel seeds
       2 ts Black mustard seeds
       4    Cloves
     1/2 ts Wild onion seeds
     1/2 ts Fenugreek seeds
       1 ts Dry fenugreek leaves
      10    Dry curry leaves
       1 ts Green cardamom seeds
     1/2 ts Lovage seeds
 
   This is the basic spice mix for making Balti masala paste.  It can
   also be used dry, while cooking.
   
   Roast, cool and grind the whole spices.  Mix with the ground ones, and
   store tightly covered (a recycled spice bottle is ideal).

BALTI MASALA PASTE

       Yield: 8 servings
 
       1    Recipe Balti masala spice
       6 fl Vinegar (spiced or plain, as
            -you prefer)
       6 fl Vegetable oil (sunflower or
            -peanut)
 
   A paste which, like Balti sauce, appears repeatedly in Balti recipes.
   
   Place the ground spices in a bowl.  Add vinegar, and water sufficient
   to make a paste.  Let stand 10-15 minutes.
   
   Heat the oil in a wok.  Add the paste.  Stir-fry until the water
   content is cooked out (about 3-5 minutes) and the paste thickens and
   begins to bubble with the same kind of boiling noise that oatmeal
   makes. Remove from heat.
   
   Bottle while hot in boiled jars.  When in the bottle, add heated oil
   to top off, seal, and store.




INGREDIENTS FOR BALTI MASALA

Makes about 200g ( Or enough for 20 single servings)

 3 Tablespoons coriander seeds
 3 Tablespoons white cumin seeds
 1 six inch piece of cinnamon broken into pieces
 1 Tablespoon black peppercorns
 1 Tablespoon fennel seeds
 1 Tablespoon black mustard seeds
 The seeds of six black cardamom pods (4 black 3 Green)
 1 Tablespoon fenugreek seeds
 1 teaspoon onion seeds
 10 cloves

 1 Tablespoon dried fenugreek leaves
 1 Tablespoon dried mint leaves
 30 dried curry leaves
 7 bay leaves


 2 Tablespoons turmeric
 2 Tablespoon ground garlic powder
 2 Tablespoons ground ginger powder
 1 Tablespoon ground red chilli powder
 1 Tablespoon Premium Curry Powder
 1/2 Tablespoon Tandoori Masala powder
 1/2 Tablespoon All Purpose Seasoning

Vinegar and vegetable oil

Method

Place the seeds, cloves, cinnamon and peppercorns in a dry frying pan and dry fry over medium heat until the spices begin to smoke.

Place these spices along with all the leaves in a spice grinder or pestle and mortar and grind to a fine powder.

Add the rest of the ground spices and mix well.

to make a balti masala paste for use in balti curries

Mix one heaping tablespoon of balti masala powder with two tablespoons of vinegar and two tablespoons of vegetable oil to form a paste.

To be honest, I don

[Kashmiri Bob]

Cheers guys.  Still waiting for the Kushi cooking course.  We'll be doing several balti dishes apparently. Looking forward to giving Ali there a good grilling on the ingredients and stuff.

Rob 

[mickdabass]

Next stop. Al Frash.

Rob 

Ive never been there but a few of my mates have and it comes highly recommended. Looking forward to reading your feedback on the place

Regards

Mick

[Kashmiri Bob]

Hoping to get over there later today Mick.  Balti chicken again. Pics and blurb to follow.

Rob 

[Stephen Lindsay]

Great thread Rob.

[Kashmiri Bob]

May be on to something here.  Check this one out:

Balti garam masala

4 1/2 tablespoons coriander seeds
2 1/2 tablespoons cumin seeds
5 teaspoons aniseed
5 strips cassia bark (substitute cinnamon)
1 1/2 tablespoons green cardamom seeds
1 tablespoon cloves
1 1/2 teaspoons dried mint leaves
4-6 bay leaves
1 tablespoon dry rose petals (optional)
1 teaspoon saffron (optional)

http://www.indiancurryrecipes.com/2010/05/balti-garam-masala-a-balti-variation-of-garam-masala/

Rob 

[Les]

A bit of a stupid question here Bob, But how long a piece of  cassia bark, The cassia I have is about 4"long, which sounds a bit to much to put in 5 pieces.

Les

[Kashmiri Bob]

A bit of a stupid question here Bob, But how long a piece of  cassia bark, The cassia I have is about 4"long, which sounds a bit to much to put in 5 pieces.

Les

Yes, bit of an oversight that one isn't it? Reckon I'll start low(ish) with the cassia and go from there.

Just examining an Al Frash balti.  Very nice!

Rob