Here is my Chicken Tikka Dhansak Puri with Indian Salad and my Coriander Chutney. The Uni have just bought me a 1943 Citreon Van, which we are having kitted out for a street food van and this is one of the recipes which will appear all around campus.

If anyone wants the recipe, pm me with you're e-mail address and I will e-mail it to you as it is too long winded to post it on here

Chicken Tikka Dhansak Puri with Indian Salad and Coriander Chutney

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Hi All,

Sorry I haven't been on here for quite some time now, but have been working hard in the background and can now say I am a fully qualified Chef having passed my final exams back in June. So now have levels 2 & 3 in Professional Cookery from The West London University. Also have been moved up to the main kitchen at The Uni (they have 3 kitchens) and have been promoted to Senior Chef Departie.

Working on so many different cuisines right now, from Indian, Turkish, Lebanese, Thai, Vietnamese, Malaysian, Mexican..... and am writing a whole new bunch of recipes for the Uni's kitchen's. Exciting times but alas something has to give and time on here is one of them.

Hopefully I will get some more time soon and will post more recipes at a later date, which may not all be indian but we'll see.

Glad to see the site is still going strong

Regards,

Bob

Having posted some bulk curry recipes lately, I thought it time to share my Bulk Base Sauce, which is the Taz's base sauce, which I always use for all the curries I produce at the Uni.

A very simply spiced base for Indian Curries

Here's one for Dave!!

North Indian Special with Taz Base

Pre-Cooked Onions
Ingredients:
8 onions, roughly diced
15 green peppers, roughly diced
oil

Method:
fry the onions and pepper in some oil till lightly softened and set aside

Spicy Onions
Ingredients:
8 onions
400ml tomato ketchup
5 tsp salt
2 tbsp chili powder, to taste
8 tbsp of mint sauce
Juice of 2 lemons
4 tbsp of vinegar
16 tsp caster sugar
Red food colouring (optional)
Water (optional)

Method:

Peel and very finely dice the onion
Place in a bowl and add the ketchup, salt, chili powder, mint sauce, lemon juice, vinegar and sugar
Add red food colouring if you wish
Mix and add water if you wish to thin it slightly

Main Dish
Ingredients:

15kg of chicken tikka
4 Litres Taz base
50 tsp fresh garlic / ginger paste
30 cloves of garlic, finely chopped
10 fresh chilies, finely chopped
12 tbsp tomato puree diluted with 6 tbsp water
30 tsp mix powder
6 tsp chili powder (or more or less to taste)
12 tsp tandoori masala
pre-cooked onions and peppers (see separate recipe)
10 additional whole chilies to taste (Cut lengthways and then quartered)
12 tsp mango chutney
10 tsp lemon juice
15 tomato

Another favourite at the Uni.

I actually introduced spice mix to this dish which has improved the curry vastly.

Ingredients:
15kg skinless chicken breast (chopped into approximately 1.5 inch cubes)
450 ml veg oil
190g fresh garlic (pureed)
5 tbsp turmeric powder
3 litres base gravy
900g coconut milk powder
375g spice mix
900g white sugar (or to taste)
30g salt (or to taste)
1 litre fresh double
2 litres of skimmed or semi skimmed milk
900g almond meal (or cashew meal)
fresh chopped coriander - optional

Method:
Pre cook the chicken in an oven or brat pan. (If you want to marinade the chicken first, then use Garlic & Ginger Puree, Curry Powder, Spice mix, a little salt, oil and water.
Mix the coconut milk powder with the milk to form a paste.
Heat the curry base to a gentle simmer
Heat the oil then add the garlic and fry until an aroma is given off, then add the turmeric, spice mix, almond powder, salt and sugar and dry fry for 2-3 minutes.
Add a litre base gravy and stir. This may pop and splutter so be careful.
Continue to add the curry base, a little at a time, stirring occasionally as the water evaporates and the sauce thickens.
Add the coconut milk mixture and heat through.
Add the chicken and heat through thoroughly.
When the chicken is done, add the cream and stir in. Continue to heat until the correct temperature, then serve.
Add fresh coriander to taste (if using)

Another favourite here at the Uni...

Ingredients
15kg Chicken Breast

This makes enough sauce for either 15kg of Meat, Chicken, Chicken Tikka or Vegetables

I tend to use Chicken Tikka in this recipe. The addition of smoked paprika in this recipe gives it a wonderful finish.

Ingredients
375g Garlic Cloves Sliced
40g Green Finger Chilies (finely sliced)
450ml Oil
190ml Garlic Puree
190ml Ginger Puree
560ml Tomato Puree mixed with 250ml hot water into a paste
190ml Spice Mix
190ml Curry Powder
100g Smoked Paprika
50ml Chilli Powder
190g Fenugreek Leaves
50g Salt
5g Orange Food Colouring (Optional)
4.5 litres of Base Sauce (I use Taz

Here's another bulk curry for you.

Ingredients
15kg Chicken Breast

Hi Guys, haven't been on here for a while, been busy with the summer schools at the Uni feeding 1200 kids a day, Breakfast Lunch & Dinner. Glad they've all gone home now. Hopefully, I'll get some time to start posting some more bulk recipes on here for anyone who has to cater for a party or something.

Anyways, here is my Chicken Bhuna recipe in Bulk form. This will feed between 50 & 75 peeps depending upon your portion size.

Ingredients
15kg Chicken Breast

Hi All,

Haven't been on here for a while as have been really busy at the Uni and studying for my Chef's Qualifications...

Dug this out from the archive that I made quite a while ago at the Uni, a Bulk Vegetable Biriyani which flew out the door. You can of course always substitute the veggies for Chicken Tikka or whatever kind of meat you like and also serve it with any curry sauce that might take your fancy too...

If anyone wants the recipe, just give me a shout...

This is such a simple recipe, but very tasty, especially when dipped into your favourite curry sauce.

I didn't take pictures of the 2nd batch I made, but I started to add crushed chillies, freshly chopped coriander, sliced garlic, which I pressed into the breads before frying.

600g Plain Flour
500ml Yogurt (I used Greek Yogurt)
15g Salt (or to taste)

Sift the flour into a bowl and add the yogurt and salt, mix with your hands until you form a dough. Tip out onto a work surface and kneed for about 10 minutes. Add a little more flour if needed as this can get a bit sticky.

Roll into a ball, return to the bowl and cover with clingfilm. Leave to rest for 1 hour, then remove from the bowl and tear small amounts off. Roll into a ball then roll out to 5 inch flat discs.

At this stage you can press whatever other ingredients you want into the bread.

Put oil into a pan enough for deep frying and heat to about 170C, place the bread into the hot oil and fry until a light golden brown. Remove and place on kitchen paper to drain.

Eat on it's own or dip into your favourite curry sauce or raita.

The original recipe by Loraine Pascal, I took further yesterday at the Uni and turned into more of a roti bread rather than a Net Bread. The flavours were amazing and you could add pretty much whatever you like.

These are great on their own for dipping into a curry sauce, or as part of your main meal.

250g plain flour
4 tsp madras curry powder
400ml coconut milk
2 tsp salt
2 eggs.

Combine the flour, curry powder, coconut milk and salt in a bowl and whisk until smooth. Add the eggs and whisk again.

Transfer the mixture to a piping bag.

Heat some oil in a pan and when hot pipe the mixture in spirals so that they join all around the pan.

Gently fry for about 3-4 minutes, then flip like a pancake and cook again for about 2 minutes.

You can add whatever spices or flavourings you want.

I made several today at the Uni.

Garlic & Chilli
Fennel & Chilli & Chopped Coriander
Paneer & Garlic
Paneer & Chilli
Plain

Wednesday is any Cuisine we like night, and lately, I have been doing a lot of Mediterranean stuff, so decided to put on a Thai feast tonight for the students.

Thai Mussaman Beef Curry. Thai Red Chicken Curry, Thai Mixed Veggie Curry and a Lemongrass & Cardamom Rice. I make all my own Thai Curry Pastes, of which some I have posted on here in the past.

It's nice when nothing is left, you don't have to blast chill it, record the temperature or make something else out of it within 2 days or lose it

My very first attempt at a Naan bread today. I'm not sure who's recipe this is or whether I even got if from this site,but have decided to spend some time exploring these.

Given that we have an Impinger oven, 3 different types of oven (one waiting to be commissioned) and a stove top, gives me a few options of trying these out.

The mixture seemed ok, but the final taste was lacking in something for me. I did not add enough salt and I don't think there was enough yogurt. I ended up making 1kg of plain flour and multiplied everything by 8. I did not need all the fluid yeast.

The dough mixture was left for an hour and a half in a warm climate and I cooked about 4 on the Impinger oven, starting at 302 degrees centigrade for 3 minutes. The naan was over cooked so, reduced the time to 2 minutes 20, the naan was still over cooked, so dropped the time down to 2 minutes dead and it was undercooked. 2 minutes 10 produced the cooked naan I was looking for and then went on to add garlic slices, finely chopped chilli and coriander leaves. BUT... It still was not right for me... I think the cooking process was good, even though I will try other methods, but I am thinking some other recipes to try first.

The Naan Bread Recipe, but cannot remember where it is from.

Makes 2-3 Naan Breads

Ingredients
80ml hand hot water
1 teaspoon caster sugar
1 teaspoon dried active yeast
125g plain flour
1 pinch salt
2 tablespoons melted butter, divided
1 tablespoon plain natural  yoghurt or try Greek Yogurt
Coriander leaves, chopped for garnish

Method
Prep:15min 

Another week gone by at the UNI, and this week we made a lovely Paneer & Pumpkin Tikka Masala for the Vegetarians along with a Chicken Ceylon and Chicken Nepal...

Back to curry nights at the Uni again this term, every Thursday

Last Thursday was Kashmiri Chicken Masala with Banana, Chicken Rogan Josh and Green Chilli Dhal for the Vegetarians.....







I started marinading a Raan of Lamb on Thursday which is for today's Indian Bonanza feast when the kids and grandchildren come over. I'll post that recipe and pictures later on during the weekend

 My son in law came home with a bottle of this tonight and asked me to try it, I thought why not.....

He dipped the end of a cocktail stick into the bottle and gave it to me with the tiniest drop on the end....

WOW 

My mouth went numb and my throat caught fire!!!!!

This stuff is made with 6 million scoville....... Pepper Extract

I believe he got it from Amazon who apparantly had a chilli challenge.

Dave (Curryhell) not sure if you have heard of this stuff, but I think it will cure you're addiction for hot curries  ;D

I was impressed with Rich's Jaipuri dish. I don't normally go for creamy curries, but the lime juice gave it an interesting twist. I made a Chicken Tikka version (2 portion) earlier on this week, and decided to BULK it up for tonight's curry night at the UNI.

Ingredients
200ml Oil
12 tbsp G&G
3 tbsp Garam Masala
5 tbsp ground fennel
1 tbsp Kashmiri Chili Powder
3 tbsp Turmeric
5 tbsp Cumin Powder
30 leaves (approx) fresh mint (finely chopped)
2 tbsp salt
12 tbsp half milk powder
1.5kg chopped tomatoes
Base Sauce (Approx 2 litres)
Freshly chopped coriander
800ml fresh double cream
12 tbsp fresh lime juice
I also added some sugar to balance the lime and salt, which I find brings out more flavour to the dish.

Same method
Oil
G&G
All the spices
Milk Powder
Base
Cream
Lime Juice
Mint and Coriander

I just made 2 trays of mixed veg which included onion, carrot, peppers, deep fried aubergine and some potatoes, which were all roasted in the oven apart from the aubergine, then added to the sauce at the end.

As I have never tried this dish before in my life, I googled the recipe all seem about the same or similar to Rich's, so this must be the taste of the dish.

I have to say, it's a dish I will certainly be making again

I was so impressed with Atul Kotchhar's recipe last weekend, I have decided to roll it out at the UNI tomorrow lunch time's menu prior to curry night tomorrow.

I have marinaded 32 Roasting Chickens which are sitting in the fridge. They will be accompanied by the carrots, Masala sweetcorn and Madhur Jaffries Masala Roast potatoes and the Vindaloo gravy.

Looking forward to a fun lunch time tomorrow

Vindaloo Spice Mix


The Chicken Marinade


32 Roasting Chickens Marinading

This is the Bulk recipe for a madras I use at the UNI.

Indian Madras

This makes enough sauce for either 15kg of Meat, Chicken or Vegetables

Ingredients
450ml Oil
190g Garlic Puree
190g Ginger Puree
375ml Tomato Puree mixed with 250ml hot water into a paste
190g Spice Mix
190g Curry Powder
75g Chilli Powder
150ml Fresh Lemon Juice
135ml Worcestershire Sauce
50g Salt
5g Orange Food Colouring (Optional)
4.5 litres of Base Sauce (I use Taz