Topic: BULK - North Indian Chicken Special - with Taz's Base

[976bar]

This is the first attempt at a bulk version of the above, which I let one of the trainee chef's have a go at last night.

Too many onions were used and not enough red food colouring, but all in all, a great tasting dish.

I've amended the quantities in the ingredients below to what I think should be used next time round. It's all a process of adding or eliminating when cooking bulk until one thinks they have it about right.

Pre-Cooked Onions

Ingredients:
8 onions, roughly diced
15 green peppers, roughly diced
oil

Method:
fry the onions and pepper in some oil till lightly softened and set aside

Spicy Onions

Ingredients:
8 onions
400ml tomato ketchup
5 tsp salt
2 tbsp chilli powder, to taste
8 tbsp of mint sauce
Juice of 2 lemons
4 tbsp of vinegar
16 tsp caster sugar
Red food colouring (optional)
Water (optional)

Method:

Peel and very finely dice the onion
Place in a bowl and add the ketchup, salt, chilli powder, mint sauce, lemon juice, vinegar and sugar
Add red food colouring if you wish
Mix and add water if you wish to thin it slightly

Main Dish

Ingredients:

15kg of chicken tikka
4 Litres Taz base
50 tsp fresh garlic / ginger paste
30 cloves of garlic, finely chopped
10 fresh chillies, finely chopped
12 tbsp tomato puree diluted with 6 tbsp water
30 tsp mix powder
6 tsp chilli powder (or more or less to taste)
12 tsp tandoori masala
pre-cooked onions and peppers (see separate recipe)
10 additional whole chillies to taste (Cut lengthways and then quartered)
12 tsp mango chutney
10 tsp lemon juice
15 tomato

[DalPuri]

It all looks fantastic Bob! AND onion salad too!, thats the sort of touch that gets you noticed.

[976bar]

It all looks fantastic Bob! AND onion salad too!, thats the sort of touch that gets you noticed.

Hi Dalpuri,

The spiced onions actually go into the North Indian Special, but we do make Raita's and Chutneys to go with our poppdaoms, which include Cucumber Raita, Yogurt mint sauce including now, Stephen Lindsey's yellow mint sauce, Coriander Chutney, Mango Chutney and an Indian Salad, comprising of equal parts, finely chopped tomato (seeds and inners removed), Red onion, Cucumber (inners removed) and freshly chopped Coriander. Sometimes we add some toasted cumin seeds too

[Garp]

How does one enrol in your Uni, Bob?

Do they do courses for adult students?

[976bar]

How does one enrol in your Uni, Bob?

Do they do courses for adult students?

lol, Private lessons can be arranged.....

[uclown2002]

Bravo 

[DalPuri]

It all looks fantastic Bob! AND onion salad too!, thats the sort of touch that gets you noticed.

Hi Dalpuri,

The spiced onions actually go into the North Indian Special, but we do make Raita's and Chutneys to go with our poppdaoms, which include Cucumber Raita, Yogurt mint sauce including now, Stephen Lindsey's yellow mint sauce, Coriander Chutney, Mango Chutney and an Indian Salad, comprising of equal parts, finely chopped tomato (seeds and inners removed), Red onion, Cucumber (inners removed) and freshly chopped Coriander. Sometimes we add some toasted cumin seeds too

Ohh, Well in that case, boooo.  ;D (joking)
Having an onion salad (spicy onions) "just there" is what i'd be talking about on the way home.  ;D Sad i know.
That sounds like a nice selection to go with the pops though (not really that fussed with poppadoms myself)
You have a very spoilt bunch of students in any case. 

[loveitspicy]

great looking spread as usual

best, Rich

[Aussie Mick]

Fantastic Bob

[George]

Bob - I've had curries and even quite enjoyed 'Indian specials' in the canteens of several large organisations but they never looked as amazing as your food displays.

Is the restaurant open to the public or do you have to be a member of the University?