Topic: IFINDFORU THE CLOSEST TO A BIR GURAVY

[ifindforu]

2 KILO OF ONIONS
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4  BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC

PUT IN A SAUCEPAN THE ONIONS,CARROT UNPEALED,THE POTATO UNPEALED
AND THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND TOMATO JUICE
AND THE BULB OF PEELD GARLIC NOT CHOPPED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT  HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
NOW ADD THE GOOR AND COCONT
BOIL ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
NEXT DAY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT  AND ADD ABOUT 1 TIN TOMATOES NO JUICE
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE MORE GOOR/SALT/COCONUT TO YOUR TASTE IF YOU FEEL IT LACKING
THE SAUCPAN I USE IS BIG ENOUGH TO HOLD ALL THE INGREDIENTS AND MORE WATER TO THIN DOWN
ITS A LARGE SAUSPAN
WE FREEZE AND USE WHEN WANTED you probably can half the ingredients if you want less

IF YOU WISH TO USE THE CORRECT MIXED POWDER THEN HAVE A LOOK ON E*** YOUR CHOICE

[haldi]

Hi ifindforu
Is this the special garvy you talked about?
I see it contains the baggar
Thank you for posting

[martinvic]

When does the bulb of garlic go in?
As pans come in all different sizes, is there an actual amount of water you can give us?

Cheers
Martin

[jb]

Thanks for posting that.Will give this a go.As you said not that different ingredients wise to my own base sauce as taught to me by Abdhul.The addition of coconut and goor is interesting,if I remember correctly in your original base sauce recipe you used coconut block and sugar.Thanks again.

[ifindforu]

Thanks for posting that.Will give this a go.As you said not that different ingredients wise to my own base sauce as taught to me by Abdhul.The addition of coconut and goor is interesting,if I remember correctly in your original base sauce recipe you used coconut block and sugar.Thanks again.

just improved since then goor is palm sugar a sort of toffee flavour and does somthing to the base he held back when telling you the mixed powder

[haldi]

It's common practice for takeaways to have, used cooking oil in the base
Does your base use fresh oil?
It really makes a huge difference, to the finished taste

[emin-j]

Could this Goor (Jaggery) be the 'Sweetness' we seem to be missing in our Base Gravy's  It has been mentioned previously but how many have tried it in their Base.

[ifindforu]

It's common practice for takeaways to have, used cooking oil in the base
Does your base use fresh oil?
It really makes a huge difference, to the finished taste

oil in the finishing part veg ghee in the begining at least thats what he uses where i work

[Ramirez]

Thanks for posting, ifindforu. Will add to my list to try.

Is it right that the only spice is turmeric?

[madstwatter]

I hope you don't mind but I wrote out your base as I intend to make this next. Is there anything I have got wrong or misinterpreted? How can I get my hands on some of your special spice mix?


Ingredients

2 kg Onions
3/4 Bunch of Coriander Stalks
1 Carrot
1 Green Pepper
1 Potato
1/2 Chef Spoon of Coconut Powder or Cream
1/2 Tin of Liquidized Tomatoes
1/2 Chef Spoon of Jaggery Goor
1 Chef Spoon of Veg Ghee
1/4 Chef Spoon of Salt
Half a Chef Spoon of Turmeric
1 Bulb of Garlic (Whole)
3/4 Ltr Vegetable Oil
1 Tin Blended Plum Tomatoes (no juice)
1/2 Chef Spoon of Ginger/Garlic Paste (2 Parts Ginger, 1 Part Garlic)
1/4 Chef Spoon of Mix Powder

Method

Put the Onions, Carrot, Potato, Green Pepper, Ghee, Tomato Juice, Garlic and Turmeric into a stockpot

Pour water to halfway and add the Salt then bring to the boil whilst stirring to avoid burning

After 10 mins add the Coriander

Reduce the heat to a simmer for an hour whilst topping up the water levels with boiling water

After 1 hour fill the water to cover the other half of the vegetables

Add the Goor and Coconut

Simmer on a low heat for 2 hours

Turn off the heat and leave overnight

On the next day put ? litre of Vegetable Oil in a wok and heat until hot (not smoking)

Add a tin of Plum Tomatoes without juice and fry for 5 minutes

Add Ginger/Garlic paste and fry for another 3 minutes

Add the Mix Powder and stir for 25 seconds

Add the mixture to the stockpot from the night before and blend until smooth

Cook until starting to boil and reduce heat for 30-40 minutes until the oil separates to the top of the base


Thanks

Nick