Quote from: parker21 on December 15, 2011, 08:52 PM
hi terry from my own experience you should add potatoes and salt, potatoes are savoury but will thicken the gravy so add water to thin and salt will always unsweeten anything as long as you don't over do it.
regards
gary

thank you I think I put potaoe and salt but if not thanks

Quote from: chewytikka on March 24, 2011, 12:21 AM

Quote from: Razor on March 23, 2011, 10:28 PM
Chewy,

Was these food mills used in place of a blender  or food processor?

Ray

Hi Ray
Before and as well as the big power blenders, just the final step for the sauce.
I mentioned it in my first post on cr0, which I referred to it as a grinder.

(Grinding or passing it through a sieve gathers all the unwanted pulp, onion fibres/skin, pips and seeds etc. leaving you with the smooth BIR textured sauce.

The importance of the grinder, if your trying to emulate the curries of the 60/70/80's
in those days, every BIR and TA would have two or three whole chickens boiling away in the curry base brew!

They would fish out the overcooked chicken at the end, literally falling apart, leaving lots of bits and pieces behind.
Once put through the grinder the base was ready to go!  This was a real "curry secret" which meant all the vegetarian's of the time weren't, if they liked a good curry that is!)

cheers chewy

If you remember chewy they use to use boilers /old chickens thats how a leg looked a strange shape.the first I tasted
was in1967 THE TAJ MAHAL Pakistanis then

Quote from: George on December 15, 2011, 09:54 AM

Quote from: ifindforu on December 14, 2011, 11:22 PM
leave jerry alone we all make mitakes me also.

Your post says it all, in a way.
Four fifths of a potato vs four or five potatoes, base sauce forgotten, etc, etc
Mitake vs mistake
Who cares? All this is only for fun, Forget the science, reasonable accuracy, a methodical approach or any sense of an intelligent approach?

glad you see the funny side of things a good sense of humour GEORGE

Quote from: Masala Mark on December 14, 2011, 11:35 PM
Hi Terry,

Sorry for the delay but I found out I can't import unless it is commercially packaged even for amounts of 1kg  or less which leaves me high and dry here in Australia unfortunately.

Interesting that there is no turmeric in it, most of the mix powders seem to have loads of it in it. At the restaurant here where I work, not that we use mixed powder, but in our masalas that go into the gravies, very little turmeric is actually used.

Regards,
Mark
the eastern star curry powder has more than enough turmaric

Quote from: George on December 14, 2011, 11:17 PM

Quote from: JerryM on December 14, 2011, 05:50 PM
there was a clear winner - no need to think about or a 2nd taste - the difference was very apparent.

i think the winner was the infindforu but i'm not 100% sure as i think i picked the wrong tub of pre measured mix

I'm sorry Jerry but your conclusion is as clear as mud. I think you should have re-run the test without making any mistakes, before publishing the result.

leave jerry alone we all make mitakes me also.Jerry if you want some more mix let me know money no problem

Quote from: abdulmohed2002 on December 14, 2011, 05:41 PM

Quote from: hotstuff09 on December 12, 2011, 03:05 PM
Spot on Abdul, 100% agree with your comments ;D

HS

After talking to a few of my colleagues (around the uk), they all agreed to what I had said also, but we also thought the chef who is adding ghoor to a gravy is probably experimenting something new or the customers there prefer sweet flavoured dishes.

Normally, some of the ingredients we add to the gravy is to take the sweetness away from the onions and only add sweetness to it if the dish required it.

I am looking forward to the results from those who will try it.

asalam alykum so what could you tell the members here what you would add to a gravy to take the sweetness out of it

Quote from: curryhell on December 14, 2011, 10:20 PM

Quote from: DalPuri on December 14, 2011, 07:35 PM
FDA Guidance for Industry: A Food Labeling Guide

How are spices, natural flavours or artificial flavours declared in
ingredient lists?

Answer: These may be declared in ingredient lists by using either
specific common or usual names or by using the declarations ?spices,?
?flavour? or ?natural flavour,? or ?artificial flavour.?
e.g.
?INGREDIENTS: Apple Slices, Water, Cane Syrup, Corn Syrup,
Modified Corn Starch, Spices, Salt, Natural Flavour and
Artificial Flavour?

However, products that are spices or spice blends, flavours or
colours must list each ingredient by name. FD&C?Act 403(i)(2).
21 CFR 101.22(h)(1)

Does this mean Terry has to list all his ingredients? ;D

So we won't squeal on you Terry providing you tell us what went in the mix powder and the quantities ;D ;D

curry powder,jeera,coriander,paprika,chilli powder,gara masala no artificial powder

Quote from: JerryM on December 11, 2011, 04:28 PM
the additions did not work. there was a taste that i did not like which was out of balance. quite a surprise given i rate all 3. it could be the coconut flour as i've never used it in base before (only used milk and block).

it has focused my mind though - the as spec recipe does not need improvement - it's a very decent curry.

the trouble is that it's given me the idea that i might be able to get closer to the BIR result using the as spec recipe as a starting point. i now realise this will take some time and may not be possible. i also want to try out a few changes relating to base that i've held back on in the past not wanting to spoil a good few litres of otherwise top notchy base. this small quantity (2 persons) makes failures just about ok.
[/quote
Jery M I think me and you think aike when it comes to spice I have come across a very nice and easy way for chicken tikka using only 3 ingredients superb taste cooked by my bengali friends wife. and these people know how to cook  get in touch TERRY

Quote from: curryhell on December 11, 2011, 04:28 PM

Quote from: Bobby Bhuna on December 11, 2011, 11:53 AM
You need to get on it, I've got a batch just now and am really enjoying it.  ;D

Was planning  to do ifindforu's base next, followed by the saffron.  I'll add this one next.  Think i'm going to be doing a lot of curry eating ;D ;D

whatch you dont turn colour be calling you abdul next lol 

Quote from: DalPuri on November 16, 2011, 05:26 PM
9" karahi with a single handle made from a cracked old mini garden spade and a claw
hammer handle 





the handle might be too long, but i'll see how it goes for now. will be christening it with 976bar's chicken bhuna.

problem is,using a wok which is stainless steel,the curries acid eats away at the non stick layer which you put on when frying other food thats why they use thick aliminium pan for curry dishes/asuming you are going to use it for curry dishes But good idea fo a handle