Topic: i spoke to my resturant owner last night

[ghanna]

Hi , Curry queen
Thank you .
Really i am having extra hard time to find information about it.
I have been looking for this  MISSING taste for ages ,really long time  mate.
Can you see to what extreme it is taking me to.
Thanks
ghanna

[curryqueen]

Keep trying Ghanna and you will get there in the end I am sure of it!   One day....................

[ghanna]

Hi, Curryqueen
Thanks
ghanna

[ghanna]

Hi, All
This recipe is from a top chef , i asked him for his permission to put it in this site and he agreed.
In this Recipe he uses? Kachri? fruit

Marinade for? CHICKEN? TIKKA
10 fl oz yogurt
1 oz kachri fruit or 1 teaspoon dry powder
4 cloves of garlic
1 inc of ginger
3 fresh green chillies
Few sprigs of fresh coriander
3 table spoons of oil
0.25 tea spoon yellow coloring
0.25 tea spoon red food coloring
1 table spoon? spice mixture ( please see below )
2 teasoon salt


Put every thing in a food processor and process.
Add the chicken pieces and mix well( this is what he told me? Wear gloves or other wise your hand will be red for a few days , this is what they do in the kitchen )
But in the fridge over night.
cook in the tandoor? ( this is what he said? )


SPICE? MIXTURE

50g coriander
50g cumin
50g black pepper corns
50g salt
25g dry ginger
25g dry garlic
25g dry onion? ? ........yes dry onion powder
25g hot chili powder
25g paprika
25g dry mango powder
25g dry mint
25g dry fenugreek leaves
5g green cardmom powder
5g cinnamon
5g astofedia
2.5g cloves
2.5g mace
2.5g black cumin seeds ( they called Royal cumin seeds ) please don't confuse it with kelonji.

Grind all the above until fine
keep in a tight jar in the fridge .


Thanks
I hope i helped
ghanna

This is what he said? if you cannot find the kachri fruit or the powder? replace it with papaya or green mango ,? ? ?...........BUT? THE? TASTE WILL NOT BE THE SAME? ......

[ghanna]

Hi, All
Any one know the difference between normal mango and the green mango?
can we use normal mango instead of the green mango ?
Any information please .
Thanks
ghanna

[Yellow Fingers]

Any one know the difference between normal mango and the green mango?
can we use normal mango instead of the green mango ?

Green mango is unripe mango. Because it is unripe it is more acidic and so makes a better tenderiser for meat. You will probably only find them unripe in asian grocers.

[ghanna]

Hi , yellowfingers
Thank you
Do you think the acid is the most important factor in tenderizing the meat. ?
Can we use Lemon juice instead . ?
Do you think the mango give its flavor as well to the marinade or it is not an important factor ?
What is the Indian name for the green mango ? .
Thanks
ghanna

[Mark J]

Lemon juice is a fantastic tenderiser

[Yellow Fingers]

Do you think the acid is the most important factor in tenderizing the meat. ?

Definitely

Can we use Lemon juice instead

Yes, you can use any fruit that is acidic in nature.

Do you think the mango give its flavor as well to the marinade or it is not an important factor

In indian cooking I would only use it in marinades such as tikka or tandoori marinade and probably with lamb. I don't think it will have any bearing on 'the taste' if that is what you mean.

What is the Indian name for the green mango

Green mango is ' kacha aam '

[ghanna]

Hi , Yellowfingers
Thank you  for sharing this information .
Are you sure it has no effect on the taste .?
Thanks again
ghanna