Quote from: Phil [Chaa006] on September 29, 2013, 08:23 PM

Quote from: 976bar on September 29, 2013, 08:17 PM
I spent most of Friday trying to re-create the Pataks Tikka paste.

This is a first attempt and I have to say I am pleased with the outcome. The only ingredients I did not have which are widely used commercially, mainly I would imagine as a preservative are the lactic and acetic acids which are included in the original Pataks Tikka paste.

Good work, Bob, but I am puzzled by the lack of acetic acid.  As I'm 100% confident that you know, acetic acid is (in effect) vinegar (that is, vinegar is typically 5% to 10% acetic acid with flavourings and water).  So as you have already added wine vinegar, do you feel that the omission of acetic acid per se will have any significant effect ?

** Phil.

Quote from: Phil [Chaa006] on September 29, 2013, 08:23 PM

Quote from: 976bar on September 29, 2013, 08:17 PM
I spent most of Friday trying to re-create the Pataks Tikka paste.

This is a first attempt and I have to say I am pleased with the outcome. The only ingredients I did not have which are widely used commercially, mainly I would imagine as a preservative are the lactic and acetic acids which are included in the original Pataks Tikka paste.

Good work, Bob, but I am puzzled by the lack of acetic acid.  As I'm 100% confident that you know, acetic acid is (in effect) vinegar (that is, vinegar is typically 5% to 10% acetic acid with flavourings and water).  So as you have already added wine vinegar, do you feel that the omission of acetic acid per se will have any significant effect ?

** Phil.

Hi Phil,

Vinegars come in different forms and all have different flavours. I used what was available to me at the time.

Obviously, there will always be a difference between a commercially made product to a homemade product, but it is quite close already and I think with a little more tinkering will bring it even closer.

Give it a try and let me have your feedback

As promised a long time ago, I am now finding the time to start writing things down, here is a recipe for Bulk Chicken Tikka.

I have used Blades original recipe, but with a slight modification.

15Kg Chicken breast cut into chunks
500ml of Pataks Tikka Paste or my Homemade Tikka Paste (see other recipe)
125g Garlic Puree
125g Ginger Puree
175ml of fresh Lemon juice
25g Chilli Powder
50g Smoked Paprika (Optional)
180g spice mix (see below)
5g Orange food colouring (Optional)
25g Dried Fenugreek leaves
50g Salt
225ml Oil (I use Rapeseed)
450ml Water

Spice Mix
8 parts Ground Coriander
7 parts Ground Turmeric
5 parts Ground Cumin
4 parts Ground Curry Powder (I use TRS Madras Hot)
2 tsp dried Fenugreek leaves

Mix everything together and store in an air tight container

Method
Place the chopped Chicken into a container and add the fresh lemon juice, mix well together and leave for 10 minutes.

Mix all of the rest of the ingredients together, then add to the chicken.

Mix well together, then place in a fridge and marinade for at least 24 hours.

Remove from the fridge and cook in your normal way until done.

I spent most of Friday trying to re-create the Pataks Tikka paste.

This is a first attempt and I have to say I am pleased with the outcome. The only ingredients I did not have which are widely used commercially, mainly I would imagine as a preservative are the lactic and acetic acids which are included in the original Pataks Tikka paste.

Having made this, I have marinaded 15kg of Chicken breast today which I will turn into a Chicken Tikka Masala tomorrow lunchtime. I used Blades original recipe for the Tikka which I have modified slightly by adding smoked Paprika. I do this because I do not have a Tandoori oven or BBQ readily available at the UNI, and the smoked Paprika gives the finished Tikka that "Smokey" flavour.

I will continue to improve this, but it isn't that far off the original, having got some of the other chef's to do a comparison taste. We'll see how the Chicken Tikka comes out tomorrow.

I think next time I will try more Tamarind as I only had 100g of it left but have ordered some more.

Hopefully, this will help all the other members who cannot get the Pataks products in their area to be able to produce a homemade version and I would love people to try this and let me have their feedback please.

Ingredients 1st time round:

100g Tamarind in 350ml of hot water
8 Tbsp Ground Coriander
6 Tbsp Ground Cumin
2 Tbsp Salt
3 Tbsp Paprika
1 Tbsp Ground Mustard Seeds (I ground both Yellow and Black Mustard seeds together)
1 Tbsp Ground Ginger Powder
1 Tbsp Garlic Salt
Juice of 2 Lemons
4 Tbsp White wine Vinegar
1 Tbsp Caster Sugar
3 Tbsp Tomato Puree
16 Tbsp Sunflower Oil

Mix the whole lot together to form a paste.

Mine is on the left with Pataks being on the right.

Hi All,

Haven't been around much lately due to a Security Assignment for 6 months, but I am happy to say that I am now back at the UNI and this time for good.

I will now be concentrating on putting those large curry recipes into a format for posting on here and also to try and develop some new dishes.

I will also be trying to replicate the Pataks Tikka sauce as well as a few others so hopefully in the future we will be able to make it ourselves, which will aid those who cannot get these items in their region.

The other day, I re-vamped the Kashmiri Chicken Masala with Banana to a BIR style and will be posting that shortly.

It's good to be back and will hopefully be posting here on a regular basis again soon

Quote from: Stephen Lindsay on July 30, 2013, 08:31 PM
Who are the two guys either side of you Bob?  : ;D

The one to my left is my partner Carol, Head Chef at the Uni, the other is Danny a casual chef

Quote from: Bengali Bob on July 30, 2013, 07:42 PM
According to a few chefs I've talked to a 60's bhuna was definitely cooked in a handi, with lots of bone marrow.  Be interesting to know thoughts on what ingredients were not available to chefs in those days, to eliminate them from the recipe. For example, I don't remember green peppers as commonplace at the grocers back then? Fresh coriander. No chance.

Rob     

I was quoting late 70's, I doubt you even had chefs in those days!! lol

Quote from: Phil [Chaa006] on July 30, 2013, 06:43 PM
Twice this week I have tried to re-create a 60s/70s bhuna, and whilst I am 100% certain that methi leaves, together with onion and capsicum slivers, are key ingredients, my attempts have been little short of dismal failures (I certainly would not have served them to anyone else).  So, does anyone ("of a certain age") have a recipe for Bhuna Chicken that, in their opinion, is about as authentic a re-creation of a 60s/70s Bhuna Chicken as one can get ?

** Phil.

Hi Phil,

I am an avid lover of Bhuna and after cutting my teeth on Korma back in the late 70's, Bhuna was next on my list which was and probably still is my favourite dish when done right.

I seem to remember lots of onions, not big chunks but small maybe even pureed, I would imagine slow cooked for quite a while with Garlic and Ginger, Methi played a big part, but I also remember an abundance of fresh coriander, a hint of tomato (maybe fresh, maybe puree) but all reduced down to a thick sauce, with fresh coriander on top.

Lamb seemed to bring out the best flavour of a Bhuna, maybe it was the juices from slow cooked lamb added to the sauce which gave it the finale as it were... good seasoning and it would be there...

I don't think you would go much wrong in this approach

Quote from: michael.t on July 30, 2013, 05:47 PM
Nice to see your still hard at work and producing great results Bob 
I was lucky enough to go to the athletics last Friday and thought you still might have a curry stall
there
I did have a walk round the stadium but not a popadom in sight 
I hope your still enjoying yourself by the look the food you are
Cheers Michael

Hi Michael,

Good to hear from you

I am assuming you were at Stratford rather than Egham, which is where I was based.

I am still loving cooking the food when I get time in between doing my main job and it's nice to be back on here, I've missed the banter!!

I'm looking at some other stuff right now, and if it turns out well, will be posting in the future.

Kind Regards,

Bob

And the Pilau Rice

Back in June the Uni held a street food fest for the students who were about to depart. A 3 day event with stalls offering different foods from around the globe. My partner asked me if I would take charge of the Indian stand.

Each day we had either pre-cooked Chicken or Chicken Tikka or Lamb, then Veggies, Rice & finally 2 different sauces each day. This along with Naan breads, poppadoms and various home made chutneys/Raita's gave us our stand.

We were lucky enough to have 3 glorious days of sunshine