Just popped in to see how things were going and t say hello to old friends and new members.  Got my life back together now (since my wife died) but no longer cooking curries etc., for a living... phew :.  Keep up the good work y'all.. oh and have you guys decided which is the best base yet?  ;D

I am not one for buying prepacked curry powders, but I had to try the Madras Curry Powder from Fiddes Payne as I have not heard of them before.  It has just appeared on the shelves at our Tesco (on the IOW) so you may already have seen/tried the stuff before.  Anyway it comes in a rectangular tin with very well designed labelling; mainly red and gold.  The company manufacture a range of powders.

The powder is a deep golden brown colour.  The aroma is very good and the spices smell very fresh; to me there is a similarity to Bolsts.

I made up a simple base with onions garlic and the powder.  Like other prepacked powders it is quite a coarse grind and therefore somewhat gritty until it has been well fried.  It does not give off much aroma during cooking and I found the flavour, after cooking the base, quite pleasant but not hot at all, and I did use quite a lot of powder.  It does have a 4 out of 5 chilli rating on the tin!

I added some garlic powder and some chilli powder, salt,  tomato paste, 3 green cardamoms, some coarse black pepper, and then some KTC coconut cream.  I also had to add loads of oil as it really does expand and soak up the oil.  The result was very pleasntly suprising.  I left it overnight to mature before I go to stage 2 and make up a final chicken madras with it.  I tried it this morning and the flavour is still very pleasant with subtle flavours, but the spices still have some coarsness but not gritty.  I will let you know the results of the final dish tomorrow.

Verdict.  Very good, not hot enough, and far too expensive to use for bulk production. But I think it could be a very capable partner for making bases.

CP

Here is the first one you can see how old it is :, but you don't have to dry the stuff in the sun now ;D.  The quantities are large so i will leave it to you to work out the ratios.
CP

KASHMIRI GARAM MASALA

Ingredients :

Fennel Seeds    125gms
Green Cardamoms    15gm
Bay leaves    15
Mace        10 petals
Whole Nutmeg    2
Black Cardamoms    125gms
Cinnamon    10gm
Cloves       15gm
Fenugreek Seeds    125gms
Aniseeds       125gms

Method :

Dry the aniseeds, green cardamoms, bay leaves, mace and nutmeg in the sun for a day. Roast the seeds of the black cardamom, cinnamon, cloves, fenugreek seeds and cumin seeds over a medium heat until they change their colour and emit a fried aroma.

Allow them to cool.

Add the remaining spices and grind them all together in to a fine powder.

Store in an airtight container.

This can be stored for at least 6 to 8 months in a cool dark place.

Had you been on the sauce mate?  I always found I made the best when slaughtered and could never replicate it again.  Good one, and you rescued it too!!!!

I thought I had posted this before. but has anyone tried the catering Garlic Puree?  I have been using various manufacturers for about 5 years now with success, Sharwoods, Schwarz, Noels, and some Spanish stuff (forgot name).  They all come in large plastic jars about 500cc.  They don't need refrigeration (but I would recommend it) and they keep for ages.

On the good/bad side - It is better than frozen puree but not as good as fresh.  It can burn quickly like frozen stuff, and it does have a distinct smell to it.

If you are cooking up with this puree from the start you don't need much heat and you have to keep stirring.  You add your other stuff as normal when the smell starts to subside.  Alternatively you can just lob it in later and cook it through.

I can't get the Sharwoods or Spanish stuff now, but the Schwarz (who took over Noels)stuff is equally as good.  It is the the Schwarz Chef range, and available from Bookers and I guess Makro.

CP

I am not in to mega-hot curries these days so I rarely make them, but one of my customers has asked me to make him a Chicken Phall. 

So I have made one with the UCB, Fried tomato base, 2 tblsp Ginger Powder, 2 tblspn Garlic Powder, 4 tblsp of hot Chilli powder, and half a jar of Nagar chilli paste.  I have just tasted a little bit, and managed to say 'Oh shi....'  before my tongue seized up  :-[  I will report back and let you know his opinion, if he survives that is  : ;D.  Must go  to the docs now to have both ends repaired

CP

Not sure if thas already been posted so sorry if it has. Just follow the link
http://video.google.com/videoplay?docid=-4532245984549289375

Thanks Stew for your links.  I found this one there also.  It is interesting in that it uses ordinary self-raising flour rather than Atta flour to make these rotis.  They seem to be a cross between a Chapati and a Paratha technique wise, but sutable for home cooking I would say.

CP

http://www.youtube.com/watch?v=Zg0p5TXi_Cc&mode=related&search=

Have a great day tomorrow Stew and many happy returns.  Its a while before you get your next zero ;D

Many thanks for all your great efoorts to keep this ship on a level course.

CP

No relation to the Bedford Incident!

A man goes to the curry house one evening and orders a red-hot chicken phall.

Of course he pays for it the next day with guts on fire and wind like Satan's breath.

The problem is there's a woman he's fancied for ages and he' s taking her out for a drive in the country that day.

He picks her up and all's going well except he's having to hold all his pump gas in and he's starting to feel like he'll explode.

Eventually he decides he'll have to let one go and tries to let it slip out quietly but misjudges and it comes out a real rip-snorter with a stink to match.

She coughs and splutters and puts the window down while he sits there feeling mortally embarrassed.

By now there's an uncomfortable silence which he's trying desperately to fill.

Eventually, thinking to ask her about current affairs he asks "Have you seen today's paper?" to which she replies "No, but if you stop in a layby I could find you a couple of dock leaves!"

I am trying to do a national survey on portion sizes/volumes/weights and your research expert help would be very welcome.  I am trying to work out the averages for BIR portions.  I need the average weight served (restaurant/takeaway) as a portion each of chicken and lamb, beef, prawn etc., and the average volume/weight of the sauce.  Not easy I know, but if you cant weigh try and judge the size and amount of meat pieces in each portion.

I provide the following portion sizes for my customers:
Meat (any) minimum 6oz uncooked weight (approx 5oz cooked weight)
Sauce - 6oz minimum.

Grateful for any feedback as I want to stop some of my customers moaning, some say we put too much and some the opposite and I would like to be able to quote a national average.  Our local BIrs provide slightly less than us.

Ta
CP

I make these for supply to local Delis and market food stalls.  They are very filling and are more of a snack than an accompianament or starter.  This is the popular style sold in India also.  They have a much thicker consistency, almost like a heavy cake.

I have seen these in what may be called up-market Birs, but this is probably the best home for this recipe.  I have posted the Onion version also.

These take a little practice so don't dispair if you don't get it right first time.  Don't try and rush things and don't use high temperatures.

Happy Cooking
CP

Onion Bhaji (Pyaz Saag ke Pakore)

Our style of Onion Bhajis are not known in India but their equivalent called Pakoras are very popular

This recipe is, with slight amendments, the same for Onion Bhajis.

Makes about 4 -6 Bhajis

Ingredients

1 1/2 large                 Mild Onions, peeled and thinly sliced (about 4mm-6mm)
100 gm                      Spinach, cooked chopped and thoroughly drained
250 gm.                     Chickpea flour called Besan or Gram
1 tsp.                         Chilli powder
1/2 tsp.                      Ajwain seeds
1 tsp.                         Salt (or to taste)
1/4 tsp                       Turmeric powder
1 tsp                          Garam Masala ( use home made aromatic if you can)
1/4 tsp                       Baking powder
Water                         to make batter
Oil                               for deep frying

You can vary this mixture to you own taste by increasing or decreasing the ratio of Spinach to Onion.  You can also add a large cooked potato cut into very small pieces,

NOTE: Ordinary flour can not be used for Bhajis.  You can add one of the following in 1 tsp measures to the flour to make a crisper batter:- Cornflour, Potato Flour, Rice Flour

Instructions

1.   Put all the dry ingredients into a bowl and mix well.  Add half the water slowly and make a very stiff batter. You have to beat air in to it well to make the bhajis lighter. 

Now add the well drained Spinach and sliced onions and thoroughly mix.  Leave to stand for about half an hour so that the spinach and onions release their remaining water content, or carry on with the process and cook them straight away.

2.   Now add the remaining water very slowly and pause between each addition. It is the correct consistency when you are able to lift blobs of this mixture and it holds its shape and when you and drop them into the hot oil the batter does not drip all over the place.  The best I can describe is a stiff cake mix.  If you want a smoother mix you can add a little vegetable oil or mustard oil.  If you overdo the water or oil just add more Besan flour.

3.   Add any other ingredients you choose and mix well.

4.   Add oil to pan or wok to about the halfway mark. The oil is correct temperature; 160 degrees Celsius or when a test bhaji dropped in it sizzles and rises to the top of the oil quickly. The oil should not be smoking hot, and the. Bhajis are crisper, when cooked slowly in medium hot oil.

5.   Drop blobs of the mixture one at a time, in to the hot oil, the size should be approximately somewhere between a golf ball and a tennis ball.

6.   Fry to a light golden brown and crisp all over and remove on to kitchen paper or wire rack to drain.  Note: they continue to brown after you remove them so be careful.  Leave to rest for a few minutes.  You can test if they are cooked through by inserting a metal skewer; it should come out cleanly with no marks from the mixture. If it is not cooked and too brown you can not fry it further, so place them in a medium hot oven (100c) for about 10 - 15 minutes.  I cheat by banging the undercooked ones in the microwave, but you will have to work out your own timings.

Serve with Raita, green chutney, or mild pickle

9.   Can be eaten cold

10. Can be frozen

I make these for supply to local Delis and market food stalls.  They are very filling and are more of a snack than an accompianament or starter.  This is the popular style sold in India also.  They have a much thicker consistency, almost like a heavy cake.

I have seen these in what may be called up-market Birs, but this is probably the best home for this recipe.  I have posted the Spinach version also.

These take a litle practice so don't dispair if you don't get it right first time.  Don't try and rush things and don't use high temperatures.

Happy Cooking
CP

Onion Bhaji (Pyaz ke Pakore)

Onion Bhajis are not known in India but their equivalent called Pakoras are very popular
This recipe is, with slight amendments, the same for Spinach & Onion Bhajis.

Makes about 4 -6 Bhajis

Ingredients

2 large       Mild Onions, peeled and thinly sliced (about 4mm-6mm)
250 gm.                    Chickpea flour called Besan or Gram
1 tsp.       Chilli powder (can be substituted with fresh chillies)
1/2 tsp.       White Cumin seeds
1 tsp.       Salt (or to taste)
1/4 tsp      Turmeric powder
1 tsp      Garam Masala ( use home made non-aromativ) if you can
1/4 tsp      Baking powder
Water       to make batter
Oil       for deep frying
2 medium                   green chillies, chopped finely (optional for Chilli powder)
Garlic cloves,    peeled and grated (not recommended but are an option)

You can also add a large cooked potato cut into very small pieces,

NOTE: Ordinary flour can not be used for Bhajis.  You can add one of the following in 1 tsp measures to the flour to make a crisper batter:- Cornflour, Potato Flour, Rice Flour

Instructions

1.   Put all the dry ingredients into a bowl and mix well.  Add half the water slowly and make a very stiff batter. You have to beat air in to it well, to make the bhajis lighter.  Now add the sliced onions and thoroughly mix.  Leave to stand for about half an hour so that the onions release their water content, or carry on with the process and cook them straight away.

2.   Now add the remaining water very slowld and pause between each addition. It is the correct consistency when you are able to lift blobs of this mixture and it holds its shape and when you and drop them into the hot oil the batter does not drip all over the place.  The best I can describe is a stiff cake mix.  If you want a smoother mix you can add a little vegetable oil.  If you overdo the water or oil just add more Besan flour.

3.   Add all other ingredients except oil and mix well.

4.   Add oil to pan or wok to abbout the halfway mark. The oil is correct temperature; 160 degrees Celsius or when a test bhaji dropped in it sizzles and rises to the top of the oil quickly. The oil should not be smoking hot, and the. Bhajis are crisper, when cooked in medium hot oil.

5.   Drop blobs of the mixture one at a time, in to the hot oil, the size should be approximately somewhere between a golf ball and a tennis ball.

6.   Fry to a light golden brown and crisp all over and remove on to kitchen paper or wire rack to drain.  Note: they continue to brown after you remove them so be careful.  Leave to rest for a few minutes.  You can test if they are cooked through by inserting a metal skewer; it should come out cleanly with no marks from the mixture. If it is not cooked and too brown you can not fry it further, so place them in a medium hot oven ( 100c) for about 10 - 15 minutes.  I cheat by banging the undercooked ones in the microwave, but you will have to work out your own timings.

Serve with Raita, chutney or pickle

9.   Can be eaten cold

10.   Can be frozen

This recipe works best with Fish and Seafood, but you can use Chicken or Lamb.  It is one of our family favourites and some customers order it also.

Ceylon Prawn Curry

Ingredients for the curry

1kg    fish (cubed), or shellfish, Chicken & Lamb can also be used
1    medium onion, chopped
3    cloves garlic, chopped
1 tsp    finely grated fresh ginger
1    small stick cinnamon
1/4 tsp    fenugreek seeds
1    Small stem lemon grass, bruised (optional but works well with fish)
1    fresh red chilli, chopped

1 tblsp    Ceylon curry powder (see recipe below)

1 tsp                    salt (or to taste)
Large pinch    curry leaves
1 1/2 cups   coconut milk/cream, or you can use dessicated roast coconut + milk
1 Dsp                       lemon juice
2- 3 Tblspn              Ghee/oil (more if needed)

Method:

?   Prepare fish meat or whatever

?   Fry onion, garlic, chilli and ginger on a medium heat until transparent but not brown
?   Add curry powder and mix in for about 30 seconds on a low heat
?   Add all other ingredients, (except coconut milk, lemon juice, meat)
?   Fry for 1 minute on a medium heat.
?   Add coconut milk, and simmer for 5 minutes until the spices are infused.
?   Add prawns fish or meat and the lemon juice a few seconds afterwards
?   Mix together Simmer until prawns, fish, or meat is cooked
?   Add a little water during cooking, if needed, to keep the consitency you require.

Ingredients - CEYLON CURRY POWDER

In Sri Lankan cooking, one of the main characteristics is that the spices are dark roasted.

This makes 4-6 tablespoons

1 cup    coriander seeds
1/2 cup    cumin seeds
1 tblsp   fennel seeds
1 tsp    fenugreek seeds
1    cinnamon stick
1 tsp   whole cloves
1 tsp   cardamom seeds
2 tblsp   dried curry leaves
3    red chillies

Method - Ceylon Curry Powder

In a dry pan over low heat roast SEPARATELY the coriander, cumin, fennel and fenugreek. Stir each spice constantly until they become a dark brown colour, but not burnt.

Allow to cool  thoroughly, and place all ingredients in a blender/grinder and use high speed in pulses until properly ground.  You do not need a very fine powder.  See the notes on Spices in 'Hints & Tips'

Store in an airtight jar in a dark cool area.

It is even better the next day, and it freezes well

I guess you all know that there is no such thing as an Onion Bhaji in India; it is another UK first folks probably based on Pakoras.  I posted this recipe on another thread but has got lost somewhere in the ether.  I don't have this written down as I just do them as required.  They are very simple and with a little practice they are very quick to make from scratch  Here goes. :

To make two palm sized bhajis you will need the following:

Heat oil to about 160 degrees C

1 use a large Onion mild Spanish or Chilean are best, cut in half lengthwise and then in to 3 - 4 mm slices.  Remove the core before you slice, and also remove the smaller inner bits because they burn easily.

2. Put in a bowl and mix with about half teaspoon of salt and a pinch of sugar (optional)
Leave for about a minute and then mix 2 tblsp of Gram (Besan) flour with the onions thoroughly.

3. Leave for a few minutes while you make the flour mix, this allows the flour, salt and sugar to release some of the juices from the onions and neutralise the acidic taste.

4.  Mix about 4 tbsp of besan flour with a quarter teaspoon of Garam Masala (your own is best), and about half teaspoon of whole Cumin seeds (you can use Ajwain instead but they go better with the Spinach version).  Add a large pinch of Bicarb or baking powder, or Epson salts and mix the lot together well.  You can add some potato, rice, or corn flour to make it more crispy; about 1/2 teaspoon should do it. I use potato flour.

6. Add the spice flour mix to the Onions and mix around well, leave for 30 seconds.

7. Add a little water, a little at a time,  while you mix until you get a consistency like double cream or thick creamy yoghurt.

8. Scoop up a handful of onions and press them in to shape and put in the oil, do this for the rest of them.

9. Cook until a light golden brown and the onion is nice and moist.

10. Serve with salad and raita.

Cooking notes.  Any batter fried product will continue to cook and darken after you remove it from the hot fat, so don't be tempted to cook it to the colour you finally want.

The raising agent e.g. baking powder, will start to lose its effectiveness after about 10 to 15 minutes, so you can't really make this in advance.

You can add a little chili powder and turmeric to the flour mix (not onion mix) if you wish, but be careful not to use too much turmeric as it burns very easily in hot oil.

If you do not plan to use them immediately don't store in a container, just leave them out on a plate and warm them in the oven (not microwave!) when you need them.

Good luck; sorry I am not so precise but this is a real bir style jobby.  Once you get the knack and a spice ratio that you like you will have no problems.

Cheers
CP

Saag Aloo (Spinach & Potatoes) ? Dry bhuna style.

You can substitute fresh Methi (Fenugreek) leaves or fresh Mustard Leaves (Palak) for the Spinach, but do not use dry Methi leaves unless you are confident about quantities.

Ingredients

1 kilo - approx   (5 ? 6 medium) Waxy potatoes, or the equivalent in small new potatoes
500gm   Frozen Leaf Spinach (1 bag will do) you can use fresh an work out the quantities needed
100gm   Coarsely chopped onion (1 inch pieces)
2 cloves   Fresh garlic, more can be used if you like Garlic
? tsp   Black mustard seeds
1 tsp   Garam Masala (any fresh home made is OK)
? tsp   Chilli powder (medium blend will do but you can add more)
1 large pinch   Asafoetida (Hing) powder
6 tblspn   Ghee or vegetable oil (also add a teaspoon of Mustard oil to enhance flavour)
   Salt to taste (quite a lot is required so be careful)
   
Method

1.   Peel and cut up the potatoes into 1 -1 ? inch (approx) pieces and add to salted boiling water.
2.   Boil until they are just undercooked, and put them immediately in to cold water to stop them cooking further.
3.   Defrost the Spinach at the same time, squeeze out the excess water, and leave to dry out a little.
4.   Heat the Ghee/Oil on a medium heat, and when hot add the Hing and immediately add the Mustard seeds and let them pop for 2 or 3 seconds
5.   Immediately add the Garlic and stir around for a few seconds.
6.   Add the chopped onions and turn up the heat to maximum.
7.   Fry the mixture until the Onions just start tom catch at the edges and turn brown.
8.   Add the Spinach and stir fry on a medium heat for about 8 to 10 minutes.
9.   Add the potatoes and mix in
10.   Add at least 1 tsp of salt and stir in but don?t add more at this stage.
11.   Add a little more oil in the mix is too dry.
12.   Add the Chilli powder and stir in well.
13.   Add the Garam Masala and stir in.
14.   Check for salt.
15.   Cook until potatoes are cooked and serve immediately.

The dish should be quite dry, i.e. no free water, with a little oil in evidence not swimming in it.  Make sure you stir the mix regularly to stop it sticking.

By all means alter the amount of Garlic and Chilli to suit your taste, but I would not recommend changing the amounts of the Hing and Mustard unless you really know what you are doing.

You can substitute Paneer cubes for the potatoes, but add and fry the Paneer between steps 4 and 5 and fry it until it is golden brown, remove it and add it back later in the process instead of the Potatoes.

A Culinary note, Palak and Saag get interchanged throughout the Indian Sub-Continent.  Basically they both mean leaf greens.

I got the basics for this from the Asha (I think) in Bold St Liverpool yonks ago.  My wife is the vegetarian cook and gets accolades for this dish from our customers.

Happy cooking
CP

This is a genuine BIR Tikka recipe we have used for some years and is a great favourite with our customers.  I think the basics came from one of my favourite restaurants; The Sardar on London Rd Reading.  I have adapted it for the domestic kitchen oven/grill.   We do not use this Tikka in our CTM or other sauce based dishes because they rquire a more robust Tikka flavour

I don't think it is as tasty as Layne's but nevertheless it is genuine BIR and it works

Ingredients

2 lbs.   chicken legs, thighs or breasts (I prefer boned)
1 tsp   salt
1 tsp   red chilli powder
1 tsp   coriander seeds, roasted, ground
2 tsp   garlic - minced
2 tsp   ginger, fresh - grated
4 tblspn   plain yogurt (full fat ? Greek style is good)
2 tblspn   lemon juice or white wine vinegar
? tsp    black pepper - ground
   vegetable oil or melted butter ghee

NOTE: You can add some yellow food colouring or Turmeric to the marinade paste for the traditional yellow colour of this chicken dish.

Preparation Method
1.   Remove the skin and make 2-3 deep cuts in each chicken piece. cover with     a little salt and extra lemon juice and marinate while you are doing the next bits.
2.   Roast the coriander seeds in a hot cast iron skillet. After cooling, grind to powder.
3.   Mix all dry ingredients with the lemon juice or vinegar and make a paste.
4.   Put this paste onto chicken pieces making sure you push it into the cuts, and leave them for at least 4-5 hours to marinate. It is better if left in refrigerator over night.
Grill method
5.   Rub each piece of chicken with a few drops of vegetable oil. Keep the paste on but smooth off the excess (the Chicken wil broil not grill otherwise)
6.   Grill the chicken on the highest heat until just cooked and there are burnt bits.  You will need to turn the chicken over half way through cooking.  This should take 15/20 minutes max.  Leave meat to rest in a warm oven (80 degrees C) for about 15 minutes before using

Oven method
7.   Put the chicken pieces (with the paste still on it) on to a rack in a tray and cover them with aluminium foil.
8.   Put the tray into a medium oven (350 F) for 30 minutes.
9.   Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.   This step (9) can be interchanged with the grill process (5 & 6) but the grill time will be a lot less.
10.   You will need to rest the chicken as in step 6.

As with all cooking, the times will vary between cooking appliances and the quality of the ingredients.  It is better to learn how to test meat by pressing it rather than cutting it open.

We serve this chicken sliced with appropriate accompaniments.  If you are doing Kebabs, the processes are the same but the cooking times are much less.  If you are using bamboo sticks don?t forget to soak them first; if you are using metal skewers make sure they are well oiled.

Happy Cooking
CP

I was looking back through the forum posts and thinking about recent issues, when Ashes raised a very valid point.  May I make the following suggestion.  That when I topic, e.g. in Hints & Tips becomes de facto, i.e. everyone has contributed and agreed

• The post is locked bu Admin/Mods

• The originator tidies up the post amalgamating all the background

• This is posted to Admin who then re-posts it under the username Forum for example.

In this way we recognise and acknowledge the hard dedicated work that has gone into this and we do not create eliteism by accrediting it to one person.  I note that posts stick with one name, e.g. me, yet a lot of work by others has been contributed.  I suggest this as a way of strenghthening the credibility of, and publicising  the Forum rather than individuals.

What do you say folks, do we need a vote on this?  Or is it a dead donkey  ;D?

Just a suggestion IMHO

Chilli Prawn

Hi all, I had a long and productive meeting with Mark this morning at his work.  As expecetd there were a few things that popped out of the woodwork regarding his UCB and Vindaloo recipes.  I will modify the UCB later but here is the gists of the meeting.

1. UCB

He definitely does not believe that the base can be made in smaller quantities by simply cutting down on ingredients; he has tried it!

The only change he made was to the Onions (re some queries here).  He said to top the pot up with onions as before, but only peel and cut the onions in half and no smaller.  This way will reduce the amount of onions used and the quantity of stock.

Cook the base until the onions are practically melting and remove and blitz them to a fine puree.  Then do the rest as per recipe.

The measurements are in heaped chefs spoons not ladles.

When using the base in recipes it must be warmed before adding to the dish!

If you freeze the base; after you defrost it you must blitz it again in a blender it to amalgamate it, or it will not work properly (he said that goes for all bases)

----------------------------------------------------------------------------------------------------
2.  Bases

Now if you recall I have said on occasions that besides the master base BIRs usually have other bases in smaller pots around them; I will have three or four.  I am sure you will recognise what Ihe says because you all have mentioned or refreed to the following but not all as one process.  So here are a real BIR chefs secrets on how to get the BIR taste and smell.  And yes they do change the day after because of this process.

Typically the 'bases' would be the following: The master base, a tomato base (recipe later), the water from the Akhni, the oil(s) from the bases and precook mix, saved excess oil from other dishes.  Now the last may amaze you: by the side of their cokkers they have a pot of water in which they place their ladles after cooking their dishes, and this gets like a soup after a while.  They use this to add flavour to the dish also.  I also have a plain cooked onion base, and a Barga base which I add to certain dishes, this is a Punjabi thing though.
--------------------------------------------------------------------------------------------------------------

3. Tomato Base

This is used in most of his recipes and if you watch the curry progs on telly you will usually see them using it.  It is very simple and very effective; and more importantly it is what contribute to the BIR taste.

Ingredients. Half pint of butter ghee, one whole head of Garlic (smoked is best), 4 heaped catering (Chefs - see my measurement post) spoons of good quality tomato paste.

Peel the garlic (and remove the skin this time!), and finely slice the garlic along the length so it looks like slivers of Almonds.

Heat the oil on low flame and add the Garlic.  Cook very gently utill the Garlic has softened and add the Tomato paste.  Turn the heat up and stir for 3-5 mins until the oil and tomato separate, do not let it catch or burn; if it does then throw it away.  Add a little water to get a consitency like double cream.  That is it!

This base is used to marinate and fuse meats prior to or during cooking.
---------------------------------------------------------------------------------------------------------

4. Onion base

Use as many onions as you want.  Peel them and chop them in to large chunks.
Bring a pan of water to the boil (enough water to cover the onions)
Lob in the onions a a little salt.
Bring back to the boil for three minutes and then strain off the water.  This removes the acidic taste from the onions.
Allow to cool and then blitz to a fine pulp

Heat  out 1 cup of vegetable oil in a pan, the amount will depend on how many onions you use.  You will need to add more oil later so don't worry.  Fry the onions gently for a few minutes and you should see the oil start to rise; if it doesn't then keep adding oil from time to time until it does.  Cook until the onions become transparent and golden colour.  I let then stick a little (not too much or it will ruin the base) and then stir to give a faint fried onion flavour (a Northern India thing!).  You should be able to see plenty of oil when the onions are ready.  Don't let the base sit around or it will start to go rancid; so place cling film over it and put it in the fridge.  Alternatively this base can be frozen.  Don't use utensils that have been used for meat products, always wash them thoroughly first.  If don't do this the base (and any base for that matter) will be contaminated and will not last, even if frozen.
--------------------------------------------------------------------------------------------------------------

5. Barga Onion Base - already posted by me.
--------------------------------------------------------------------------------------------------------------

6.  Spoon base, just wash your spoons in a tin/jug of water and keep water ;D
---------------------------------------------------------------------------------------------------------------

7. Oils, well I don't think I need to explain this, but be very careful not to contaminate with meat products.
---------------------------------------------------------------------------------------------------------------

8. BIR techniques

What you have been waiting for!  It is the order in which you add and cook the ingredients which is the key to success, so follow the recipe religiously.

High heat is essential at the start.

Use a simple frying pan, or saucepan.  He doesn't use woks.

Lots of oil and salt are essential, Veg oil is OK

Always finish the dish when it is ready to serve with a spash of Ghee or Oil base on top

The use of the bases in the right quantity and order is essential

Resting the dish after cooking is essential

The fusing & stirring technique is esssential (see below)

The stirring technique is absolutely esssential and is what gives that flavour.  This is not easy for me to explain easily.  I use a steel chefs spoon or a steel ladle.  When you are flash frying the dish you press sauce with the spoon or ladle against the bottom of the pan in a stirring motion to fuse it, but do not let it stick so scrape it regularly.  Make sure you get under the meat or veg you don't want to break them up.  When the sauce starts to fuse you will get the famous smell and then you will also get the flavour.  I will try and describe this whole thing in a new posting of the UCB Vindaloo (because Mark did not explain the things above properly previously - I still like it though).
-------------------------------------------------------------------------------------------------------------
9. Precooking Meats

Slight change here.  When precooking Chicken, do not use water!  He showed me using a 12 pint pot.  Use absolutely loads of oil - about 50% of the volume of the Chicken.  Heat the Oil on a medium heat and cook the wole spices for a few seconds and then reduce heat and add powdered spices and let them fizz a couple of seconds (don't burn!) and the cubed chicken and cook until the chicken is almost cooked (still pinkish), keep the oild topped up above the level of the Chicken. Remove from the heat and store in a cool place until ambient temp is reached ( as quickly as possible) and then store in fridge.  You can find the spice recipe in my UCB precooking of meat. 

If you are cooking lamb or mutton you must boil it first for about 1/2 to 1 hour depending on the quality of the meat and then use the process described for the Chicken above.

--------------------------------------------------------------------------------------------------------------

That is it from the horses mouth!  We are going to meet up on his day off and work out some recipes, and plan the video.  Mark is well aware of the video and book failures in the past and is already working on the story board!

I will re-post Vindaloo, Madras, and Korma recipes as per updates.

I did press Mark several times on issues you have raised and he is adamant that he has told me all and there are no secret ingredients, there are no complex spice mixes (everything is very simple), one stop one pot bases will not work properly, what you see above is what it is all about.  Finally two points you raised.  First use your eyes and nose all the time not your tongue (did I not say that many times  ) only taste before you are ready for service to adjust seasoning.  Second "Why do BIRs taste/smell different the next day?"  It is simply because of the techniques used above which release flavours and smells ultra quick an therfore they are mostly dissipated by the next day.

Gosh I am knackered   Is anyone going to by me a pint please.

Don't shout at me I am only the messenger but I will take note of any sensible queries and pass them on.  I don't want to p**s Mark off, especially as my Son may be going to work with him for a while!

Sorry too knackered to correct any spelling mistakes at this time.

Happy trials
CP

I have had a reply to my query on this particular system.  This is a UK supplier of burr mill grain grinders. 

One query that keeps cropping up is a for a machine that will operate with wet and dry materials; as far as my enquiries have gone so far (2 years!) I have not found such a machine, except those that use the smash method (rotating blade).  I would use a burr grinder and make the purees in a cheap smoothie maker or blender.  There has already been discussion on the benefits and drawbacks on these methods so read the reply below and visit the site for more information.

The GrainMaster Mill

http://www.grainmills.net/grainmill.html

The mill will grind spices, but they must have less than 15% moisture content or they will clog the milling chamber. I have included below some information about the milling chamber, as well as the technical specifications for the machine. As far as how many sessions of milling can be run, I know that there have been several bakeries that have purchased a mill to make large numbers of bread loaves. Although the warranty is voided for commercial milling, the bakers have used them for years in Australia, and have been completely satisfied.

The heart of the mill is a patented, surgical quality, stainless steel Microburst? milling chamber. The mill is the most advanced way to mill grain today.

This highly advanced milling chamber mills wheat, split peas, soybean, millet, beans, barley, rice, rye and corn,  very fast at low temperatures, avoiding nutritional loss by milling the whole grain with its outer coats and husks.

The Microburst? milling chamber fragments the grain on contact with the stainless steel teeth, to preserve the nutrition still present in grains. The quality of the flour is vastly superior to commercial methods, with the fresh flour full of vitamins and nutrients contained in the outer coats and husks, normally discarded in commercial milling.

The Microburst? milling chamber has all the advantages of the old slow turning stone mills plus it's so much more convenient to use in your kitchen. There is no gumming, jamming or glazing as the milling chamber is self-cleaning. Because of the low-temperatures that the milling chamber operates at, and the powerful 1250 watt, 240 volt, motor, the mill will not overheat.

The Microburst? milling chamber offers quiet, high speed flour milling atht can offer you a lifetime of trouble free service.

The Microburst? technology used in the milling chamber comes with a Lifetime Warranty!

            Motor Size                         1,250 watts

             Approximate Decibles                         49           

             Warranty                         Limited Lifetime

             Hoper Capacity                         1.5 litres

             Flour Canister Capacity                        3.5 litres

             Flour Dust during Milling                        None

             Clean-up                         Excellent

             Counter Space Used (dimensions)  07" (17 cm) wide

                                     07" (17 cm) deep

                                     11" (28 cm) high

             Weight                         8 lbs (3.6 kg)

             Milling Speed                         90 lbs or 40 kg per hour

             Courseness Variations                          Fine to Course

Jesse Martin
GrainMaster UK
07787 546836


info@grainmills.net


On 28 Oct 2006, at 13:28, from Spices of Bembridge

Hi Jesse, I saw your web site and we are very interested in this product for our business  Please will you answer the following queries.

Will this machine grind spices?  What is its duty cycle, i.e. how many times can it grind a full load (volume/weight) in one session.  What are the full specifications for the machine?

We produce quite a few curries at home for business and we prefer to mill our spices and grains etc, rather than use the typical electric rotational blade grinders like Moulinex etc.

Anyone had this dish?  It is a very pale mild gentle flavoured chicken (in chunks) and it can be served simply cooked or tikka style (not with bog-standard tikka paste!). 

CP