Topic: Cooking Lessons with Az

[976bar]

Guys,

It looks as though everyone had a great time and I wish I could have been there too.

Just one request please.

This thread is getting so big it's hard to go back and find recipes that people have made.

The other night I was reading how the Red Masala paste was made, but for the life of me cannot find it today.

Can I ask all that went that if you have posted a recipe on this thread from Sunday that you also post these recipes as separate recipes under the relevant sections on this site to make it easier for us to find them please.

Thanks

[Les]

The other night I was reading how the Red Masala paste was made, but for the life of me cannot find it today.

Thanks

Look here my friend

http://www.curry-recipes.co.uk/curry/index.php?topic=7860.msg68861;topicseen#msg68861

Les

[jb]

Guys,

It looks as though everyone had a great time and I wish I could have been there too.

Just one request please.

This thread is getting so big it's hard to go back and find recipes that people have made.

The other night I was reading how the Red Masala paste was made, but for the life of me cannot find it today.

Can I ask all that went that if you have posted a recipe on this thread from Sunday that you also post these recipes as separate recipes under the relevant sections on this site to make it easier for us to find them please.

Thanks

I did make an effort to do just that,the base is under base gravies,masala paste spice mix garam massala pre cooked meat under supplementary section and tikka/tandoori under starters. Hope that makes sense.

[jb]

How an earth did you find time to take pics, take all the notes, take a video, skewer and cook the tikka and cook your own dish Jb??

That's a good question!!  Normally I have neat handwriting but you should see the state of my notebook!!  (Although I can understand and follow everything I'd wrote).Thought I'd better take some pics as well.I have some more footage to upload but it's giving me a bit of grief....might have to call on Solarspice to help me out on that.The skewers??  Well I'm a natural Coz I have my own tandoori oven lol  (sorry had to get that bit in).

[curryhell]

That's a good question!!  Normally I have neat handwriting but you should see the state of my notebook!!  (Although I can understand and follow everything I'd wrote).Thought I'd better take some pics as well.I have some more footage to upload but it's giving me a bit of grief....might have to call on Solarspice to help me out on that.The skewers??  Well I'm a natural Coz I have my own tandoori oven lol  (sorry had to get that bit in).

Now how could i forget you're the proud owner of a tandoori oven :.  Lucky **d. Sure SP will be able to help you out now he's got his pan search sorted

[PaulP]

Just a few questions guys while it is still fresh in your minds if you don't mind:

1 Garlic/Ginger paste. Was this smooth like a puree or chunky i.e. not fully blended.

2 I guess the g/g went straight into the hot oil first. Could you tell whether it was browned before any other ingredients were added?

3 Were the powdered spices next i.e. mix powder and chilli powder?

4 When did the first quench with the watered tom puree take place? And was this cooked hard before the first base?

If it's on any of the videos then I'll take a look there but I was following the thread at work and can't see the videos there.

Cheers,

Paul

[DalPuri]

You could make a nice edited video of the saag bhaji with the 2 camera angles you've got.  ;D

I was just watching them simultaneously and flicking between tabs 

[curryhell]

Just a few questions guys while it is still fresh in your minds if you don't mind:

1 Garlic/Ginger paste. Was this smooth like a puree or chunky i.e. not fully blended.

2 I guess the g/g went straight into the hot oil first. Could you tell whether it was browned before any other ingredients were added?

3 Were the powdered spices next i.e. mix powder and chilli powder?

4 When did the first quench with the watered tom puree take place? And was this cooked hard before the first base?

If it's on any of the videos then I'll take a look there but I was following the thread at work and can't see the videos there.

Cheers,

Paul

Sorry Paul.  I can't answer all your questions.  Will need the help of the other guys for that.  Take a look at the chicken phall video:
http://www.curry-recipes.co.uk/curry/index.php?topic=7714.170

1. The ginger / garlic paste was fairly well pureed.  Looked like what you'd find if you opened a jar of the bought in stuff but it wasn't used in the phall.
2.  We used uncooked chicken as Az said this would taste better as we had the time to do this.  The only reason for pre-cooking was for speed in the kitchen during service.  Using uncooked chicken there was always a risk that the chicken would not be cooked through.  As this was the case the chicken went into the pan  first then it was followed by in the case of the phall by garlic paste which i fried for only 10 seconds before being told to now add the mix powder, chilli powder and diluted tomato paste.  The moisture had been cooked out but it was not browned.
3. All three went in together, the mix powder, the chilli powder and the diluted tomato paste
4. It didn't as it went in with the mix powder and the chilli powder.  This got a 10 second fry on a very high gas before being quenched with first chef spoon of gravy.  This was mixed in then Az applied the 2nd chef spoon of gravy.  Another stirring and a 3rd spoon of gravy.  Twenty seconds later in went a large ladle and a little bit of gravy.  The complex bit done, a couple of tsp of Mr Naga, a cup full of water, brought to a good bubbling and transfered to a low light to cook and reduce.

From memory the ginger/garlic paste went into the gravy and the pre-cooked meat and chicken preparation.  I can't remember if it went into the tikkka marinade but it didn't feature in the masala sauce or the saag bhaji.
In the cooking of the phall garlic puree was used.  I am not sure about the roshney, bhuna or vindaloo.

Hope this goes some way to answering your questions.

[PaulP]

Thanks very much for the reply, Curryhell.

It looks like I need to experiment with the high speed high heat technique.
It does seem that some chefs use quite chunky chopped garlic and others use a virtual puree of g/g. I would have thought it would be easier to burn g/g when it is finely pureed.

Cheers,

Paul

[natterjak]

Just a few questions guys while it is still fresh in your minds if you don't mind:

1 Garlic/Ginger paste. Was this smooth like a puree or chunky i.e. not fully blended.

2 I guess the g/g went straight into the hot oil first. Could you tell whether it was browned before any other ingredients were added?

3 Were the powdered spices next i.e. mix powder and chilli powder?

4 When did the first quench with the watered tom puree take place? And was this cooked hard before the first base?

If it's on any of the videos then I'll take a look there but I was following the thread at work and can't see the videos there.

Hi Paul. My answers might be very close to the response you already received from CH but I'll have a go nevertheless.

1. The G&G paste was pretty smooth but you could spot the odd small lump in it. The consistency was reasonably runny and Az confirmed it was made with water and without the ginger being peeled.

2. I was watching over the shoulder of someone (think it was solarspace cooking his vindaloo) and I noted that the G&G was allowed to turn pale brown around the edges of the pan before Az called for the next ingredient to be added. I think in fact fresh chicken was the first ingredient in the case of that dish but in the normal run of events this wouldn't be the case as precooked meat would be used.

3. After this the spices and tomato pur