Hi guys,
Been meaning to post for a couple of weeks just haven't had chance.
I was in my local the other day and I was speaking to the manager as usual and asked him what I should go for, he suggested going for a North Indian Garlic Chilli dish, I agreed, then he said come with me....... I'll cook it in front of you ;D So into the kitchen I went!
This is how it went:
1- Pan on over the burner on a medium heat
2- 1 Chefs spoon into a pot on the hob containing fresh veg oil
3- Heat oil then add approx 1 tbsp of G&G paste for a minute stiring. This looked like ready made stuff to me rarther than 'homemade'
4- Then he stuck his spoon into another pot on the hob which was filled with precooked onions and peppers, out came a heaped chefs spoon full adding it to the pan. It looked like 2/1 mix of onion/pepper and he told me they were precooked in a bit of oil and turmeric. They were cut really fine like you would find then in your bag of salad with poppadoms
5- After adding the onions and pepper he mixed it about a bit then stuck the tip of the spoon into a pot of tomato paste, so about a tsp worth. Tomato paste looked a deeper red than the dbl concentrated stuff I buy in tube form and it looked smoother. He also said he was adding it to give it a bit of colour
6- After another minute he then added the spices...... approx 1 tbsp of spice mix, 1 tbsp chilli powder, 1 tsp dried fenugreek, tip of spoon into salt then mixed it in.
7- Then took a chefs pinch of sliced garlic cloves and the same of chopped green chilli's aswell as adding a chefs spoon of melted butter from another pot on the hob. I asked if this was ghee but he said no, it is normal butter
8- After adding the above he then turned the heat up to infuse the spices, the flames were now licking around the top of the pan. Then a minute or two later he added just one laddle of base. Laddle was propably about 250ml at a guess, but there base sauce is quite thick, certainly not like the thin soup bases we are accustomed to on here
9- Another couple of minutes pass and its ready, transferred into the container and sprinkled with fresh corriander. I walk out a very happy customer, trying to get back as quick as I can to write it all down ;D
This is what it looked like served on their veg pilau rice, it was delicious!
Going to give it a go with the new slightly thicker batch of CR02 base I made today!
Cheers
Del
Been meaning to post for a couple of weeks just haven't had chance.
I was in my local the other day and I was speaking to the manager as usual and asked him what I should go for, he suggested going for a North Indian Garlic Chilli dish, I agreed, then he said come with me....... I'll cook it in front of you ;D So into the kitchen I went!
This is how it went:
1- Pan on over the burner on a medium heat
2- 1 Chefs spoon into a pot on the hob containing fresh veg oil
3- Heat oil then add approx 1 tbsp of G&G paste for a minute stiring. This looked like ready made stuff to me rarther than 'homemade'
4- Then he stuck his spoon into another pot on the hob which was filled with precooked onions and peppers, out came a heaped chefs spoon full adding it to the pan. It looked like 2/1 mix of onion/pepper and he told me they were precooked in a bit of oil and turmeric. They were cut really fine like you would find then in your bag of salad with poppadoms
5- After adding the onions and pepper he mixed it about a bit then stuck the tip of the spoon into a pot of tomato paste, so about a tsp worth. Tomato paste looked a deeper red than the dbl concentrated stuff I buy in tube form and it looked smoother. He also said he was adding it to give it a bit of colour
6- After another minute he then added the spices...... approx 1 tbsp of spice mix, 1 tbsp chilli powder, 1 tsp dried fenugreek, tip of spoon into salt then mixed it in.
7- Then took a chefs pinch of sliced garlic cloves and the same of chopped green chilli's aswell as adding a chefs spoon of melted butter from another pot on the hob. I asked if this was ghee but he said no, it is normal butter
8- After adding the above he then turned the heat up to infuse the spices, the flames were now licking around the top of the pan. Then a minute or two later he added just one laddle of base. Laddle was propably about 250ml at a guess, but there base sauce is quite thick, certainly not like the thin soup bases we are accustomed to on here
9- Another couple of minutes pass and its ready, transferred into the container and sprinkled with fresh corriander. I walk out a very happy customer, trying to get back as quick as I can to write it all down ;D
This is what it looked like served on their veg pilau rice, it was delicious!
Going to give it a go with the new slightly thicker batch of CR02 base I made today!
Cheers
Del
!
;D???