Bengali Bob,
the thanks is all to you. i would never have made such progress without your post and efforts. simply brill.
Nagga,
the garam is as per the link. i do think there is too much cinnamon in it but the dishes turned out spot on. i'm going to look at "chef garam" next as the Balti garam turned out better i thought in some respects than my norm chef garam. for making decent balti this won't be an issue - it's very fine tuning.
the mix powder is as per the discussion but not the pic ie i did not increase the turmeric. i also did not add the ginger in as i did not have.
i've used black cumin with the ajwain at the start (oil frying) and may be worth giving a try. i feel the black cumin for this type of use to be better than the brown
my conclusions on the key Balti differences being;
1) adding lightly ground whole spice at the start of frying (ajwain & black cumin)
2) the use of both Balti garam and Balti mix
3) light frying of the spices (7 secs for me, 11 being too much)
going forward i see refinement through making the dish:
the things i have on my mind going forwards being:
a) is there a need to add in ginger paste
b) getting the lightly ground whole spice less bitty
c) getting both soft and crunchy onion
d) deciding on how to add tom (ie puree, tinned, passata). fresh segments needed irrespective
e) investigate differences between my chef garam and the balti garam
Balti recipe:
oil 1 chef
Light grind cumin seed 0.5 tsp
Light grind ajwain seed 0.5 tsp
crushed chopped garlic 1 clove
Sliced onion 1/2 onion
Sliced Green pepper 5 pieces
mix powder 0.5 tsp
Chef garam 0.5 tsp
methi 0.5 tsp
Blended tin Tomato 1 chef
meat
Base 300ml
Fine chopped Green chilli 1 off
Fresh coriander 1 Htbsp
fresh tomato segment 1 off
Lemon dressing 3 sec squirt
Topic: Three baltis (Read 347497 times)
