hi g/gls

has anyone been in their locals kitchen to see their meal being cooked? if so why not post what you saw and what did you find out? if you can i/we oldtimers of this forum strongly recommend doing it be brave just ask they can only say no. tell us what dishes you had the exciting pleasure of seeing cooked. as all will say seeing it done for real gives you an insite into the methods that are used it is ok to read a method on screen but the 10-20 minutes that you spend watching will stick with you forever

post away .......please

i do feel that this site has lost this ......? as in the earlier days the desire for info was far greater and now cr0 has and is still evolving into the greatest BIR curry guide there is and i hope that many many more people join so they can be as happy as i have been and was when i first stumbled  into the world of CR0

regards
gary

hi guys/gls
this the curry sauce that was extracted from the post by mark j went to a takeaway and spoke to the owner thread

this is the recipe as i can find from the posting when mark j spoke to a take away owner and chef curry sauce

Just been to my friendly takeaway tonight and talked to him at length about the base sauce.

He said start with vegie oil and fry garlic and ginger

Add chilli powder, curry powder, turmeric and salt. I said I use rajah curry powder and he said that would fine in the kind of way that meant basically any curry powder would be fine.

Add onions, carrots, green peppers, celery, fresh coriander and tomato paste, add water.

Simmer for an hour, then liquidise, then cook on high for 10 minutes and low for 5 minutes, job done. He leaves it overnight and said this added to the flavor.
This is a full recipe of base sauce in the quantity that a BIR would make, when I refer to chefs spoons below I am referring to the big spoon they use to make all the curries, I estimate this is approx 2 table spoons, all measurements are round spoons, not level nor heaped
In this 14-16" pan add veg oil up to a depth of 3/4 inch, heat on a high heat

Add 2 chefs spoons each of ginger and garlic puree, he was at great pains to point out to me this should be cooked until brown as Pete has seen before and to make sure I keep stirring it.

When brown add 1.5 chefs spoons each of curry powder and turmeric, add half a level chefs spoon of chilli powder
Stir quickly frying for a short while and then add some water "otherwise it gets too sticky/thick"

Next add the following chopped:
30-35 onions (thats no typo!)
5/6 carrots "or 4 big ones"
3 green peppers
half a bunch of celery
and half a cooks spoon of salt
2 desert spoons of garam masala "be careful not to over do this as it will easily dominate the base if you add too much", this is equivalent to 4 level TSP
fresh coriander and tomato paste

He adds only 1 heaped cooks spoon of tomato paste to the base
Basically he uses the jelly exactly as you found out, he said it takes ages much longer than the base, boil the carcass for hours with turmeric, cinamon, cardamom,bay etc then skim the jelly off when cold.
To show me how much coriander he held up his hand with fore finger to thumb in a circle about the size of a 10p piece,

regards
gary

ps will post blades 10 onion recipe from the same thread as soon as i have time

hi g/gls
here is the new and improved version of my locals curry gravy adapted by me
i truly recommend making this as it only takes 1 hour from start to finish and you will not be sorry ;D
it is suitable for vegetarians and peeps with any allergies to nuts as it doesnot contain any not even coconut. and tastes delicious.and gets better as the week goes on
here goes
RAJVER CURRY GRAVY(REVISITED)
            
   Ingredients

   4 large onions   
   1/2 green pepper   
   3 green chillies   
1(4-6?) carrot
1/2 tin plum tomatoes blended
1/2 tbsp salt
400ml  of veg oil
1/2 bunch fresh coriander
600ml water
2 tbsp tomato puree
1/2 tsp ajowan seeds
In a muslin place 3 black cardamoms,2 bay leaves,4 cloves, 1 2? piece of cinnamon bark(cassia bark preferable) tie up and place in with the vegetables.

CHOP/ SLICE  ALL THE INGREDIENTS and add to pot including muslin of whole spices  add ajowan seeds when pot comes to the boil. Boil for 30 minutes until onions, carrot and pepper are soft remove pot from heat and add

2 TBSP TURMERIC
1TBSP CHILLI POWDER   
1 TBSP GROUND CORIANDER
1 TBSP CUMMIN
1 TBSP GARAM MASALA   

SIMMER FOR ANOTHER 30 MINUTES, remove as much of the oil as you can and the muslin of whole spices THEN BLEND TO A SMOOTH PUREE with 100ml of hot water, pour oil and put the muslin cloth back in pot then add more hot water until you have a soup like consistency. PLACE IN A COOL PLACE READY FOR USE. You can refridgerate for 1week but remove the muslin after 3 days as the aroma will be as intense as you will need or could stand;-)

good luck

regards
gary

hi g/gls
here is the vindaloo which i have currently been cooking using the rajver curry gravy. i will say that you can use terry(ifindforu) restaurant masala mix instead or bruce edwards you will acheive a fab curry ;D

CHICKEN VINDALOO   
COOKING TIME 15-20 MINS
INGREDIENTS

3-4 TBSP VEG OIL
1TSP FINE CHOPPED GARLIC
1-2 TSP SALT
1 ? TSP RAJVER MASALA ( 2 turmeric 1 coriander 1 cumin 1 garam masala 1 chilli powder)
2-3 TSP CHILLI POWDER   
1-2 TSP TOMATO PASTE!
3-4 LADLES CURRY GRAVY
1TSP FINE CHOPPED CORIANDER   
3 TSP CHOPPED CORIANDER TO GARNISH   
1 PORTION OF PRECOOKED CHICKEN      
3-4 CUBES PRECOOKED POTATO
METHOD
HEAT THE OIL ON MEDIUM HIGH HEAT REMOVE FROM HEAT WHEN BUBBLES APPEAR ON THE EDGE THEN ADD SALT, RAJVER MASALA ,CHILLI POWDER, TOMATO PASTE SMOTHER AROUND PAN RETURN TO HEAT AND FRY FOR 30 SECONDS  ADD ALITTLE WATER TO STOP FROM STICKING  AND STIR WELL UNTIL SPICES ARE NOT GRAINY (DONOT BURN AT THIS STAGE). ADD 1 LADLE OF CURRY SAUCE MIX WELL FRY FOR 4-5 MINS ADD 2 MORE LADLES OF GRAVY  AND FRY FOR 1 MIN THEN ADD PRECOOKED CHICKEN AND STIR WELL. TURN DOWN THE HEAT AND SIMMER FOR 4-5 MINS. ADD THE PRECOOKED POTATOES STIR WELL  HEAT THROUGH ADD TSP CORIANDER COOK FOR 1-2 MINUTES MORE. REMOVE FROM HEAT ALLOW TO SIT WITH A LID ON THE PAN FOR 3 OR 4 MINS TO SETTLE THEN SERVE GARNISHED WITH 3TSP CORIANDER.
(THROUGHOUT COOKING STIR WELL AROUND THE PAN SHAKING OCCASSIONALLY TO ENSURE NO STICKING TO BOTTOM OF THE PAN.)

sorry george about the format  :-[

hope you peeps try it

regards
gary

hi g/gls
here is the tandoori / tikka masala that pete posted (when he was shown CTM and korma by a chef)

TANDOORI / TIKKA masala
equal quantities of the following ingredients

tandoori paste(pataks)
tikka paste(pataks)
kashmiri masala(pataks)
ground almonds
coconut powder

add to a bowl and mix well should be vivid red paste. just with the korma masala add what you need to acheive best results,
in pete's demo 1desertspoon was used.
recipe  posted for ctm under heading chicken tikka masala and chicken korma demo

good luck
regards
gary

hi g/gls
found the post for terrys korma paste so here goes

korma masala paste

100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar

place all these ingredients in a bowl mix well then add coconut powder until you have a "solid" consistency.
use as little or as much as you need to acheive the results of your own taste.
i would suggest that you should use 1 chef spoon per portion of your korma dish adding it just after the first ladle of you base sauce has been added and evaporated down

try this
chicken korma(my own work and untried recipe)
4tbsp oil
11/2 tsp restaurant masala
2 pinches salt
1/2tsp turmeric
1chef spoon korma masala( 4 tbsp)
2-3 ladles of curry gravy
1/2tsp fresh coriander for garnish
1 portion precooked chicken

add oil to pan heat not too hot
add turmeric fry for 10-15 seconds
add salt and restaurant masala stir well for 20-30 seconds if sticking add a little water
evaporate the water and the spices lose its grainy feeling in the pan
add 1 ladle of gravy stir well evaporate down
add korma masala and stir well for 20-30 seconds then quickly add another ladle of gravy add the chicken stir well
add last ladle of gravy after 2-3 mins
fry for 4-5 mins
take off the heat sprinkle  coriander and cover with a lid allow to settle for 5 mins approx.

not being a korma lover hopefully someone else could try this and post feedback
(thank you terry for originally for posting his recipe for this paste).

good luck

regards
gary

hi g/gls
found this interesting site on net http://www.madhuban.co.uk/ these sauces are made by top indian and bangladeshi chefs. if they are that good why have i never heard of them or seen the in any shops?

there is one thing that sort of sticks in my throat PC is mentioned :-X

check it out or not

regards
gary

hi guys/girls
been a while since i posted but i have been currying quite alot lately

i remember hearing or reading somewhere on this site about joining this site to get away from the 3 pot method. this has been witnessed by myself and many others and now well for sometime since pete posted the recipe for CTM the red masala and TERRY posted the "korma" masala recipe these two mixes of ingredients together with the curry sauce and you have the 3 pot method which most restaurants would use to create. just about every BIR curry you can think of

RED MASALA
equal quantities

tandoori paste
tikka paste
kashmiri masala
ground almonds
coconut powder
mix well

KORMA MASALA
100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar
place in a bowl mix well add coconut powder until you have a solid consistency

i have seen these both used to make a chicken tikka pasanda so i'm certain that these plus you curry sauce you would acheive the creation of the ultimate restaurant CTM. a goal of many people that are members and millions that aren't  i'm sure. anyway it time i went to cook my chicken for another vindaloo : have bought 1 takeaway in the last 2 months but my curries have been so good and when the likes of tescos and asda are doing BOGOF on the chicken breast a meal for two must cost me about ?3? max

anyway g/g's don't worry about pete sure he is fine. all those members please if you get the chance get in those kitchens because that is where this site can only help you create the best curry you have ever made but watch the masters and ask questions that is where the answers are

so anyone up for a curry
regards
gary ;D

hi guys/girls

anyone ever had a chicken tikka naga.on the menu it says "A real vindaloo alternative.A very hot strong flavoured curry, cooked in traditional bangladeshi chilli. tasty and hot. just reheating 1 up in the cooker got it earlier. never had it bfore so will let you chilliheads know what its like  ;D
i did try to get to see it cooked but called in the afternoon when they are busy preparing for the evening : : but the waiter gave me the owners mobile phone number so i will be phoning him tomorrow for tomorrow night hopefully will post back asap with results of curry testing and feedback on the demo

regards
gary ;D

i was searching on good old google under" indian restaurant recipes" and found a site that had a recipe from a restaurant called Gemma in ST.ANNES in lancashire. it gave their recipe for CHICKEN TIKKA KHORAI!i i know that curry king had expressed an interest in this dish and i'm sure that many others will too. so here goes it could take sometime(as you will see

CHICKEN TIKKA KHORAI
ingredients
4 chicken breasts
4tbsp yoghurt
4 cloves of garlic
2 pieces of ginger(probably 1"in cubes)
a handful of fresh coriander
2tbsp tikka paste
1/2tbsp kashmir masala paste
a pinch of salt
1tsp fenugreek
2tbsp mustard oil
a pinch of saffron colour powder(yellow food colouring)
1tbsp of coriander
1tbsp cumin
1tbsp turmeric
1tbsp paprika
1tbsp curry powder
1tsp garam masala
1 onion diced
1 green pepper diced
1 tomato quatered
1tsp tomato puree
1tsp garlic chopped
1/4 pint of water

method

1) slice chicken pieces into 1/4s and mix with yoghurt. 2) put garlic, ginger & fresh coriander into a blender mix thoroughly then add to yoghurt.3) mix tikka paste, kashmir paste, fenugreek, mustard oil and salt then add to yoghurt.4) mix the coriander, cumin, curry powder, turmeric, paprika & garam masala together well and add only 1/2 of the spice mixture to the yoghurt. mix well and allow to marinate for 3-4 hours. remove chicken and place on a tray and cook under a medium grill for 15 minutes a side. remove chicken and then cut into small pieces.
5) add a little oil to a frying pan fry the onion, pepper & tomato 2-3 minutes, then remove from pan. 6) add the remaining 1/2 spices, the chopped garlic, tomato puree cook for 30 seconds then add everything else to the pan cook for 10 minutes on a medium heat 7) add the water mix well and cook for 15 minutes until sauce thickens. garnish with coriander and serve with rice and naan bread.

well just from reading it back i just wanna cook it and if you try really hard you can almost imagine smelling it.

good luck guys & girls and there is the recipe for chicken tikka from a restaurant for anybody that missed it ;D

first person hat tries this recipe please post your results would love to know what you think.....CK

regards
gary

hi guys

feel this is an important part of the meal so here goes. my top tip is get your plin naan from or made by company called Heritage their plain naan taste fantastic. it freezes well and 2 minutes in the toaster and its done. it does have black onion seeds emdedded in it but they dnt overpower it.these are great with any meal. asdas own is too dry. tescos looks too greasy no thats wrong word moist is the one i looking for. and i find sharwoods find too dry. i have made my own but not using the dried yeast recipes.

top tip buy HERITAGE PLAIN NAAN ;D ;D ;D ;D ;D


regards gary

hi all thought i would re-post the recipe for the curry gravy from my local as maybe there are a few people having joined this forum that may actually try this very good sauce. to date i believe that stew( admin) was the only one who posted that he tried it but changed the recipe because he & the rest of the forum were sceptical of the use of garam masala in the base.

this sauce was tried by a guy @ my work place he and his wife went off got all the ingredients in preparation to cook the next day.but when they got home they were so excited they made the sauce  from scratch followed to the letter.and then used the methods to make madras from curryhouse cookery.90mins later they were both sitting down to eat their meal.then next day he came in and he told me they couldnot have believed how good it was. he used to contribute approx ?2000 a year to his local restaurant now he has atleast 1-2 a week that he just has to go to his refridgerator and in 20 mins he has a restaurant quality curry. my other claim to the quality of this sauce is another friend who i gave KD's base recipe for and his wife thought he had been to the takeaway, but once i had given him the recipe from my local he was even more impressed and so were his family and friend sso much so he was talked into doing a curry for 50 people and again this sauce was a big hit even though all he did was make a chicken curry, i could go on and on like Darth(regarding feedback from friends ;D)

all i'm saying is try it (sensing alittle deja vu!)

ingredients
4 large onions
1 green pepper
1 carrot (4-6in)
5 green chillies
1/2 tin of tomatoes blended
1 cup of veg oil(standard coffee cup)
1/2 bunch of fresh coriander
3/4 litre of water
chop all ingredients put in pot boil for 30 mins

remove from heat add(these spices are your curry powder to use with the final curries)

2dsp turmeric
1 dsp chilli powder
1dsp ground coriander
1dsp cummin
1dsp yes here it is garam masala
mix well return to heat for 30 mins on simmer with lid onstirring occassionally. and there you have it remove the oil from the top before blending then return it to the  sauce oh just blend to the consistency of puree for no more than a minute. if you have precooked you chicken and rice in the time for the sauces cooking time you will have cooked base form scratch to final dish in 90mins max. you can use this with any of the final recipes on this forum and don't be put off because  there is no garlic/ginger in the base all i ask is for someone to try you will not be disappointed.

good luck to all. be open minded

regards gary

hi guys/girls

at last managed to type up  the recipe from my visit to watch my vindaloo cooked sorry it has been so long so i hope it is worth the wait


Ingredients
2tbsp veg oil(i have reused oil form top of gravy )
1/2 tsp fine chopped garlic
7-8 pieces of cooked chicken( just boil in water with 1/2 tsp of turmeric for 10-15mins)
1tsp rajver masala(mix together 2pts turmeric 1 chillipowder 1coriander 1 cummin 1 garam masala)
1 1/2 tsp tomato puree( from tin watered down slightly not runny)
4-5tsps chilli powder
a good squirt clear malt vinegar
2-3 ladles onion gravy
4 pieces cooked potato( boiled with turmeric)
2 tsp fresh coriander
1/2 tsp salt

heat oil (not too hot) add garlic fry for 30seconds until it "floats" then remove from heat to add salt, tomato puree, masala mix, chilli and then the vinegar return to heat for 10seconds then quickly add 1 ladle of onion gravy mix well cook for 3-4mins to evaporate down. add another ladle of gravy then add chicken cook quite high for 4-5 mins then add the potato add a little  more gravy cook for 3-4 mins then add the coriander mix well for 1 min then serve . it tastes fantastic give it a go using the onion gravy i posted from rajver. as i have said before you might be surprised. then try this method using KDs' modified sauce try using 1/2 quantity of ginger add more oil  and water down to the right consistency maybe try cooking the onions ginger garlic boiling for the first 1/2 hour then simmering for a further 1/2 hour, blend the add the tomatoes fried in oil and turmeric(tarka) then boil/simmer skim for the last 30mins.
i have had one thought maybe it is the raw onions the give overpowering smell( it does linger alot) remember passing a hot dog stand , from  how far away can you smell those boiled onions. so maybe we should wash them 1st then blanch them before putting them in the pot for cooking? it's an idea

well i hope you all good cooking

gary

hi guys & girls as promised here is the recipe from Rajver in Biddenden

1 portion chicken ( precooked)
4 tbsp veg oil
3-4 tsp chilli powder
2 tsp restaurant masala (petes' or bruces')
2-3 tsp tomato paste (puree is fine but use 1 1/2 tsp with a little water works fine though)
1/2 -3/4 tsp salt
2-3tbsp fresh coriander
good squirt lemon juice
3-4 ladles rajver onion gravy
1 portion if precooked potato(part boiled for 10 mins drain place in veg oil & 1tbsp restaurant masala cook in oven for 10-15 mins or until you can pierce potato and it falls off the fork)

heat the veg oil to medium-high until oil hot but not smoking, remove pan from heat add the salt, restaurant masala, chilli powder and tomato paste. return to heat mix well it will spit, stir-fry for 30 seconds but do not let burn. add 1 ladle of gravy mix well stir-fry  evaporating down. add 2 more ladles of gravy mix in well cook for 2-3 miniutes. squirt in lemon juice mix in allow 30 seconds before adding chicken. ( you can add another ladle of gravy if to thick)cook for 4-5 minutes then add precooked potato heat through for 2-3 minutes then add 1 tbsp of the coriander. cook for a further 2-3 minutes. remove from heat and serve garnished with other tbsp of coriander.

for those chilli heads chicken phall just add 1-2 tbsp finely chopped onion fry for 2-3 mins on high heat add 4-5 tsp chilli powder ( or fresh chillies finely chopped) if using fresh chillies add 30 seconds after onion. add 1 ladle of onion gravy mix well cook  evaporating  down for 3-4 minutes.add 2-3 ladles onion gravy cook for 2-3 minutes then add chicken. heat through and serve ;D


sorry cq i know you wanted to cook for weekend :-[

anyway i hope you will at least try this. gonna try a chilli masala on friday night so fingers crossed.will post results  ;D asap

enjoy
regards gary

i once had a balti dish called "balti garlic chilli chicken tikka masala" it was one of the tastiest dishes i have had ever i think. would appreciate if any of you could help 
regards
gary

Hello again,
the very nice man at the indian restaurant gave me the recipe for his onion gravy after i had given a few compliments and a 6 pack of cadburys' cream eggs. so here goes

4 onions chopped or sliced
1 green pepper
5 green chillies
2 chopped carrots
1/2 tin of plum tomatoes
1/2 tbsp salt
1 cup (approx 250ml) vegetable oil
1/2 bunch coriander chopped
500ml water

Put all the above into a large saucepan and bring to boil and then keep at a regular boil not to furious for 30 mins until all ingredients are soft.
then add

2tbsp turmeric
1tbsp chilli powder
1tbsp ground coriander
1tbsp ground cummin
1tbsp garam masala

mix in well and then reduce heat and simmer for 30  mins. allow to cool slightly and then blend until smooth.

i asked the chef about garlic. he said it is optional. but he didn't

recipe for chcken vindaloo will follow as soon i have written it up. : sorry guys/girls 
it smells fantastic when cooking.
the recipe for the vindaloo  it very similar to curry queens prawn vindaloo visit to brick lane without garlic but adding potato towards then end of cooking 
enjoy trying this as it is very different to the recipes & times which i have seen
regards
gary

hi again
i was in a bookshop today and saw a new book by pc i think it is called "quick curries" or "curries in a hurry". i only had a short time to browse through it, but there are a few good looking quick recipes all cooked in around 30 minutes. but i did see that there was the usual pc preparation.... : curry powder etc. i saw it in "ottakars" bookshop for a princely sum of ?9.99 but for all those folk that can get to either geerings bookshop or a sussex stationers it is a meager ?5.99 not bad. i hope to get one sometime this week will keep you all posted.
also whilst i am still here and on a roll pat chapman had a book out last year which preceeds the "new" curry bible it is called ......wait for it  "the modern indian restaurant cookbook"
it has a selection of recipes chosen by pc from a list of restaurants from the top 200 BIRs in the curryclub good curry guide. each recipe has a small description of background on the chosen dish and the restaurant and its address from where it comes from        
here is the recipe for curry masala gravy
1/2 pint(300ml) ghee or veg oil
5 tbsp garlic puree
4tbsp ginger puree
10x8oz spanish onions pureed
6 tbsp tomato puree
1tsp salt
spices
2 tbsp turmeric
4tbsp curry powder(his own 100yo recipe)
1-6 tsp chilli powder (to taste)
2 tbsp ground cummin seeds
2tbsp chopped fresh coriander
mix the spices with water to make a thick paste that has the approx consistency ot ketchup. let it stand whilst going on to stage 2
heat the oil stirfry the garlic puree for 3 mins , then add ginger and cook for 3 more mins. add the spice mixture and sir-fry until the water has evaporated and the oil separates,about 5 mins. should it need it, add sufficient water to make it pourable.
ad the onion puree and stir-fry for a futher 10 mins. then add the tomato puree and stir-fry for a final 10 min. add the salt. no need to blend  but then there are various add-ons to make mild base, medium base, madras, vindaloo and phall.
this recipe comes from the "Viceroy of India 51 sun street, biggleswade ,Beds " and Balak 133 chanterlands ave, Hull. this recipe will make 10 curries for 4 persons as he states in the book.

hope you enjoy this post

regards gary

hi guys! 

didn't think that this would be my first post! but i feel i needed to say something. especially to Darthphall this is right up your street.....
in today's sun ( page 10) there is a story about a new chilli sauce which goes on sale today! it has been labelled a KILLER owing to that fact that it has scoville scale factor of 8000 times hotter than tabasco sauce and 30 times hotter than the worlds hottest chilli pepper ( red savina scoville scale of 570000) . you must sign a disclaimer before you can buy a bottle which only 999 have been made  so it costs ?105 each . it contains pure capsaicin and it takes tons of peppers to make 1lb of capsaicin. medical experts  fear it could kill asthmatics or hospitalize a user who touches a sensitive part . the creator said "That it is like having your tongue hit by a hammer "man it hurt" he said. so Darth  do you think you could use a bottle or 2 ...

IT IS CALLED 16 MILLION RESERVE  owing to that Scoville factor

every chilli-head needs 1 in their freezer along with the Andrex . regards Gary . i'll be back!