Topic: IFINDFORU THE CLOSEST TO A BIR GURAVY

[abdulmohed2002]

Spot on Abdul, 100% agree with your comments ;D

HS

After talking to a few of my colleagues (around the uk), they all agreed to what I had said also, but we also thought the chef who is adding ghoor to a gravy is probably experimenting something new or the customers there prefer sweet flavoured dishes.

Normally, some of the ingredients we add to the gravy is to take the sweetness away from the onions and only add sweetness to it if the dish required it.

I am looking forward to the results from those who will try it.

asalam alykum so what could you tell the members here what you would add to a gravy to take the sweetness out of it

Walaikum Salam,

In order to take sweetness out of the onions, you can use; lemon; fresh tomatoes; peeled (plum) tomatoes; and yoghurt.
You can use either one of the above items, or all of them. Depending on what you prefer or what your customers prefer.
For example, for my restaurant, I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy.

[alarmist10]

Hi Abdul

"I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy."

If you don't mind, can you answer a couple of queries that this from your last post raised in my mind?
1.  What's the difference between 'basic gravy' and 'advanced gravy'?
2.  You mention using items like yoghurt, lemon juice, fresh and plum tomatoes 'in different stages of making the gravy.'

I've been making batches of your base gravy since you first posted the recipe and don't recall either of these 2 appearing.  Have I missed something.............or are you talking about something completely different?  It may be that I have simply 'lost the thread'!

Thanks
al

[jb]

Hi Abdul

"I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy."

If you don't mind, can you answer a couple of queries that this from your last post raised in my mind?
1.  What's the difference between 'basic gravy' and 'advanced gravy'?
2.  You mention using items like yoghurt, lemon juice, fresh and plum tomatoes 'in different stages of making the gravy.'

I've been making batches of your base gravy since you first posted the recipe and don't recall either of these 2 appearing.  Have I missed something.............or are you talking about something completely different?  It may be that I have simply 'lost the thread'!

Thanks
al

Maybe this one??

http://www.curry-recipes.co.uk/curry/index.php?topic=4909.0

[alarmist10]

Good post and links, jb......thanks.

My confusion came from Abdul mentioning some things that were not in his original recipe, unless I have misread something smewhere!  I'm hoping that he'll show how everything fits!!
al.

[ifindforu]

Spot on Abdul, 100% agree with your comments ;D

HS

After talking to a few of my colleagues (around the uk), they all agreed to what I had said also, but we also thought the chef who is adding ghoor to a gravy is probably experimenting something new or the customers there prefer sweet flavoured dishes.

Normally, some of the ingredients we add to the gravy is to take the sweetness away from the onions and only add sweetness to it if the dish required it.

I am looking forward to the results from those who will try it.

asalam alykum so what could you tell the members here what you would add to a gravy to take the sweetness out of it

Walaikum Salam,

In order to take sweetness out of the onions, you can use; lemon; fresh tomatoes; peeled (plum) tomatoes; and yoghurt.
You can use either one of the above items, or all of them. Depending on what you prefer or what your customers prefer.
For example, for my restaurant, I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy.

Am I correct in saying one curry basic base is ok for home use and one advanced base is for comercial use (buisness) if you know what i mean but its the buisness taste base everyone is looking for on this site/ so why not tell us the advanced gravy

[Les]

so why not tell us the advanced gravy

Probably for the same reason you won't put you spice mix recipe on here

HS

[ifindforu]

so why not tell us the advanced gravy

Probably for the same reason you won't put you spice mix recipe on here

HS

how correct you are dear the same as Im corrext dear

[Les]

how correct you are dear the same as Im corrext dear

What does "corrext" mean

HS

[ifindforu]

how correct you are dear the same as Im corrext dear

What does "corrext" mean

HS

its to help people who have reading problems correct is corrext and somtimes corrext is correct think you know what it meant xxx you are awfull dear xxx for you in a loving way now what i mean

[Les]

its to help people who have reading problems correct is corrext and somtimes corrext is correct think you know what it meant xxx you are awfull dear xxx for you in a loving way now what i mean

Thank you Darling,
Just a hint There is a spell checker at the bottom right, for those who can't spell ;D

HS