Quote from: PaulP on December 12, 2011, 03:36 PM
Can anybody who has made this base confirm whether they think the goor or coconut tastes dominate the flavour?

To me the quantities look quite low so I wouldn't expect these flavours or sweetness to be excessive.
I've made plenty of base recipes with some coconut block, but you can't really taste the coconut in the finished base or final dishes.

Cheers,

Paul

add a little at a time

1 chef spoon of veg ghee
salt
1 teaspoon of shai jeera
4 bay leaves
1 2 inch stick of Cinnamon
6 cardamons
1 large onion
1/4 chef spoon of ginger and garlic paste. ratio 2 ginger to 1 garlic
colour


METHOD
HEAT UP THE GHEE AND PUT IN,ONION CHOPPED, CARDAMON,BAY LEAVES
CINAMON STICK,SHAI JEERA, GINGER AND GARLIC PASTE AND FRY FOR ABOUT 10 MINS STIRING NOW AND THEN ADD SALT
WASH THE BESMATI RICE, AND ADD TO THE GHEE AND SPICES FRYING FOR ABOUT 2 MINS,NOW ADD WATER
UP TO 2 INCHES ABOVE THE RICE,ADD COLOUR.LEAVE TO BOIL UNTIL THE WATER IS GONE.TAKE OFF AND PUT IN OVEN FOR TEN MINS ONCE BRT OUT OUT OF THE OVEN USE A 2 PRONG FORK AND DIG AND SEPERATE

Edited by George (2 Feb 12) at request of ifindforu, removing "1 teaspoon fennel /optional" from ingredients and method.

Quote from: PaulP on December 11, 2011, 06:07 PM
Hi Haldi,

I was hoping to try this soon but I'd like to know whether the tomatoes are supposed to get charred?
Maybe ifindforu can advise.

Cheers,

Paul

maybe cooking them too long and need more oil

Quote from: peterandjen on December 09, 2011, 03:03 PM
So are you saying to replace a spice mix curry powder, such as rajah madras, with eastern star curry powder? or is there a new spice mix recipe to go with the eastern star powder?

There is no need to change the curry  rajah,east end,TRS, but eastern star has great fragrance and is the most
expensive powder,that why we use it but its each individuals choice

Quote from: jb on December 06, 2011, 10:00 PM

Quote from: ifindforu on December 06, 2011, 09:38 PM

Quote from: jb on August 23, 2010, 08:17 PM
(as taught on my recent cookery lessons)

Ingredients(chicken tikka)
---------------------------------

750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here https://curry-recipes.co.uk/curry/index.php?topic=4908.0
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour

Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.

For tandoori chicken follow the above but use the following....

750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange

hope you dont mind JB but what about the garlic/ginger paste where i work he also uses some fresh green chillies 4

Not sure what you mean Ifindforu listed in the ingredients is 2 teaspoons of garlic/ginger paste.Must admit I've always thought the marinade for tikka/tandoori should be deliberately mild hence the absence of chilles,although my local take-away does indeed sell a dish called Murgh Shaba,which is dry tikka in a hot marinade.

Sorry missed that JB but ,3 chillies liqidised in the sauce dosnt realy make it hot,it just makes it more spicy

Quote from: ifindforu on December 03, 2011, 01:42 PM
2 KILO OF ONIONS
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4  BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC

PUT IN A SAUCEPAN THE ONIONS,CARROT UNPEALED,THE POTATO UNPEALED
AND THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND TOMATO JUICE
AND THE BULB OF PEELD GARLIC NOT CHOPPED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT  HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
NOW ADD THE GOOR AND COCONT
BOIL ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
NEXT DAY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT  AND ADD ABOUT 1 TIN TOMATOES NO JUICE
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE MORE GOOR/SALT/COCONUT TO YOUR TASTE IF YOU FEEL IT LACKING
THE SAUCPAN I USE IS BIG ENOUGH TO HOLD ALL THE INGREDIENTS AND MORE WATER TO THIN DOWN
ITS A LARGE SAUSPAN
WE FREEZE AND USE WHEN WANTED you probably can half the ingredients if you want less

IF YOU WISH TO USE THE CORRECT MIXED POWDER THEN HAVE A LOOK ON E*** YOUR CHOICE

You need the guravy thin,to make a basic sauce just put some oil in a frying pan,some garlic paste,tomato puree
fry for about 4 mins
now put in 1 heaped teaspoon of mixed powder fry only 10 seconds then add guravy fry for approx 5 min it will then thicken,Now you can use your skills with Jalfrezi bhunna cook until thicker/chicken meat whatever you like

Quote from: jb on August 23, 2010, 08:17 PM
(as taught on my recent cookery lessons)

Ingredients(chicken tikka)
---------------------------------

750g chicken breast
3 tablespoons yogurt
4 tablespoons mustard oil
1/2 teaspoon dry methi leaves
2 teaspoons garlic/ginger paste
1 1/4 teaspoons salt
2 teaspoons Coleman's mint sauce
2 1/2 teaspoons mix powder here https://curry-recipes.co.uk/curry/index.php?topic=4908.0
1 teaspoon Patak's kashmir masala paste
2 1/2 teaspoons Patak's tikka paste
1 1/2 teaspoons Patak's tandoori paste
1/2 juice medium lemon
small handfull fresh coriander
pinch orange food colour

Simply mix everything together,marinade the chicken for 24 hours and then slowly grill.

For tandoori chicken follow the above but use the following....

750g chicken legs or wings
1 1/2 teaspoons tikka paste
2 1/2 teaspoons tandoori paste
1 teaspoon tandoori powder
red colouring instead of orange

hope you dont mind JB but what about the garlic/ginger paste where i work he also uses some fresh green chillies 4

Quote from: George on December 03, 2011, 09:26 PM

Quote from: ifindforu on December 03, 2011, 05:39 PM
HAVE A LOOK ON EBAY YOU MIGHT FIND IT THERE

I hope anyone selling curry powder, mix powder or any other foodstuffs - outside of a manufacturer's sealed container - has registered with their local authority's Environmental Health Department. They're likely to be interested in at least two aspects: (1) that you have a very clean environment for measuring out and mixing the powder and (2) that you have commercial quality weighing scales. You may also need some formal training in food handling. I fear that these measures would cost a small fortune and make it uneconomic but, without approval, you may risk prosecution, as daft as it seems. Would I be bothered about either aspect as a potential buyer? No, but I'm sure that most local authorities want to play it by the rule book.

I trade as Cambrian mobile foods and have a gas safety certificate for my premises and hygene certificate
, would you like to see Ask paulp he tasted the toe nails in his

Quote from: haldi on December 03, 2011, 08:54 PM
It's common practice for takeaways to have, used cooking oil in the base
Does your base use fresh oil?
It really makes a huge difference, to the finished taste

oil in the finishing part veg ghee in the begining at least thats what he uses where i work

Quote from: hotstuff09 on December 03, 2011, 06:51 PM

Quote from: ifindforu on December 03, 2011, 06:28 PM
GOOD ON YOU    OLEEEEE  STILL WONT GET THE MIX POWDER TASTE  OR GO AND ASK AT YOUR LOCAL INDIAN T/A

Like Iv'e said before I'm happy with what I have, I don't need your Mix or recipes thank you

HS

Thanks for the e-mail  ifindforu, Good offer, but no thank's, Like I said I already have some

WELL ITS YOU WHO CREATED SUCH A STIR OVER IT SHOULD HAVE LEFT ALONE