Topic: Dipuraja's Chicken Tikka Balti

[Cory Ander]

From: dipuraja1 

To make a balti you will need,1cheff spoon of vag oil,half teaspoon of blended garlic&ginger,half sliced onion,half sliced green pepper,half teaspoon of methi leaves,1tablespoon of mixed powder,1tablespoon of tomato puree,1tablespoon of balti paste,portion of chicken tikka pieces,mix in pan then add 6 cheff spoon of base gravy,cook for 5-6mins on high gas mark,then garnish with corriander.

Dipuraja's Mixed Powder here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0
Dipuraja's Chicken Tikka Marinade here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4432.0
Dipuraja's Base Gravy here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0

How to make tikka balti

[Cory Ander]

Ah, he confirms, at the end of the video, that he uses hot oil for any dishes where there are significant amounts of spices (or garlic/ginger/onions/pepper, I presume) to cook.

For dishes without any/much spice (or garlic/ginger/onions/pepper, I presume), such as korma and CTM, he doesn't preheat the oil.

[JerryM]

blew mi socks off this one. it's a real hit.

just to be clear - this is not what i call balti (as per brum). it's the version that u get in BIR's across the country.

i've made it twice. on the 1st go (pic) i got a bit more than 1 tbsp of tom puree and it was just a tad too much. on the 2nd go i'd eaten it before thinking of taking a photo (did get photo and have added for comparison).

i got the sliced onion and pepper cooked just right (el dente).

ps on the 1st go i used Dippies cold method of cooking. on the 2nd i use my std hot all through. in fact part way through the week i dropped Dippies method except for the low spice curries. i can tell a big difference in the taste (although Dipuraja's method does start to produce taste towards the end of cooking when the dish has come up to heat).

many many thanks to Dipuraja on this one - i'd have never bought a jar of pataks had it not been for his Utube posts. this balti paste is real good.

something like 1.5 tbsp tom puree & balti paste


1 tbsp tom puree & balti paste

[JerryM]

i used my last of the Dipuraja base to make a biryani with a balti sauce. photo of the balti sauce.

[nai]

Whilst I prefer 'Pasco' balti paste, this is a sure fire winner. Thanks for the relay tips regards 'hot oils', Cory Ander. This guy knows his stuff!!

[JerryM]

I prefer 'Pasco' balti paste

i've only tried from Pasco the kabab paste and was real impressed. will for sure try the pasco balti when my existing jar runs out. i'm no expert on the pastes but do feel Pasco are very good (within the category of bought paste).

[Domi]

I'm definitely having a go at Dip's recipes this weekend it's bloody killed me going without a curry for so long Dip's base, this balti, a nice madras and some of Axe's IG bhajis...LUSH!

Aren't Pasco's an offshoot of Pataks? Disgruntled ex-employees or something I seem to remember having heard. I've not seen any of their pastes (though TBH I never look at the pastes really lol).

[string28]

Ive used the some of the mr huda`s pastes too.
A bit higher in price but i must admit i find them better then the pataks pastes.
I`m trying to find some where that does the pasco`s pastes.
I`m doing a curry this weekend making Gosht Hawally and a murgh mossala.
Will post video to it.

[nai]

Aren't Pasco's an offshoot of Pataks? Disgruntled ex-employees or something I seem to remember having heard.

I think you're right. This is what I was told: upon the death of the founder, the business was handed down to his sons, so the daughters broke away and founded Pasco. Not 100% sure whether this is correct.

[Domi]

Hi Nai

Found this info on Pascos:

WIGAN-BASED Indian spice specialist Pasco is celebrating a "saucy" win in the Oscars of the food and drink world.

Its Natural Jalfrezi cooking sauce delighted the taste buds of the Guild of Fine Food Retailers judges, scooping it a gold award for delicacy and authenticity.

And the win is being used as a springboard for further expansion by the family-run company which was started 14 years ago by Maggan Khade, who had previously worked for the rival Wigan-based Patak firm. Mr Khade and his wife Seema started the business from home, creating a small range of sauces and chutneys.

Today Pasco Herbs and Spices has expanded into a one-acre site in Ince, employing 15 people, and producing a range of 40 products including pickles, pastes and dressings.

With its own farmlands in India, where it grows all the key spices and herbs it needs, it is now one of the largest manufacturers and suppliers in its field, producing own label products for a number of independent companies in the UK and abroad, and supplying the independent UK retail market. It also has a strong export market.

Its next aim is to get on to the shelves of the big supermarkets in the UK and it is currently in talks with some of them.

Pasco has built the business on recipes known only to Maggan and Seema.

Managing director Farid Yousuf said: "We are an SME company with the vision to become a truly global leader.

"But whilst the size of the business will increase, our ethos remains the same - adherence to truly authentic recipes, high quality natural home grown ingredients and manufacturing systems based on traditional cooking."

original link: http://www.manchestereveningnews.co.uk/news/business/s/174/174111_what_sauce_as_pasco_gets_gold.html