Quote from: paast10 on November 28, 2005, 08:25 PM
Ray,
I just had 1 question as someone else asked, is it Coleman's mint sauce that you use?
Payal

Hi Payal,

Yes, it is in a square jar and is "Concentrated Mint Sauce". If I used it for anything else I would normally dilute it down with vinegar.
After the comment from Ian J who has just made it and found it a bit too Minty I would perhaps halve the amount as this mint sauce is pretty powerful stuff and could dominate the taste if too much is used.

Ray

Hi Pete,

I must agree with you in that I was a bit dissapointed with what the book represented and surprised at the initial taste of the base and resultant recipes. However, after the initial shock and realisation that this was definately something different I made two extremely tasty curries non-the-less.
We were all hyped up to expect a revelation of secret's about the BIR taste and what we got was somehow different. Not the BIR taste we are all after but this "other" curry called Balti.
And even that is hard to define as we go to restaurants advertising "Balti" and get BIR or places like the Kushi and get "Balti" instead, not a BIR in sight..........confusing isn't it! The opinions on this site after the book emerged have been interesting and diverse to say the least. It has certainly created a lively talking point if nothing else.

To be up with the top runners nowadays you must have the word "Balti" associated with your restaurant or people think you are behind the times. Where did this thing come from anyway. When I was in my teens there was no such thing yet we are now told it's been around for donkeys years!
One restaurant near me has the word "Balti" stuck in front of everything on the menu just to be "in vogue"! Balti Poppadoms, Balti Rice, Balti Pickles, Balti Toilets out back and they give you a Balti Bill at the end with Balti Belly Ache the next day!!!!

I think this site has a definate focus on the BIR taste and the introduction of this book with a seemingly different approach has brought even more confusion to us all. George has called it "information overload" and perhaps that doesn't help us much.

But I also feel the focus on this site is rather tunnel visioned with emphasis on getting that "taste" as the all important goal. Perhaps we need to broaden our approach a bit to encompass these other options out there.
I found there are similarities along the way between the BIR taste you are working so hard to find ( much respect ), and the results from the Kushi book. That isn't surprising as there are some common factors between the two. The hard bit is unravelling all this info we have now got! What a task.

For me I think the base is the most important part.
Just recently there has been a full circle turn around back to KD after it went out of the frame for a while. We also hear folk using the Balti Kitchen Base succesfully ( I have ) and other bases developed by individuals on the site such as your 600ml base.

Most of? these are simple bases, easily made, no margins of error and quite subtle. They all lend themselves to working on by adding things like "smokey oil" to enhance the flavours and get that elusive "taste". The other more robust bases like Bruce Edwards and Kushi etc are more or less curries in there own right and don't need much more adding to them to get the end result.

Whichever ones we choose to make there is one thing for certain that we are blessed on this site with so much material and so many dedicated people like yourself we may take some time over it and have many debates but I am sure we are gonna get there in the end.

Regards and good cooking,

Ray

Hi,

I don't know of anyone British who runs a BIR over here but a few years ago went to an Indian Restaurant on Ibiza and my wife was amazed to find the owners were two British people she used to go to school with in Yorkshire.
The husband was the cook and the wife was the waitress. The menu was quite extensive and the food remarkably good and had that restaurant taste, well kind of!
They used to get friends who flew out there regularly to bring over the Spices, Pickles and Popadoms as they found it hard getting some products over there.

Ray

Hi Payal and everyone.
As asked for here are the recipes from the Balti Kitchen Video

The Balti Kitchen Video Base Sauce

INGREDIENTS

Makes 8 Servings

Note:- Watch ALL measurements carefully, ie Teaspoons, Tablespoons? and Dessertspoons!!

STAGE ONE

2 ? Lbs Onions, peeled and roughly chopped
1 Bulb Garlic, peeled and separated into cloves
1 Dessertspoon Salt
2 ozs Ginger, peeled and roughly chopped
2 Tbsps Vegetable Oil
2 ? Pts Water

METHOD

Put Ginger and Garlic Cloves into a blender with 1 cup of the water.
Blend for 30 secs.
Put Onions in a large heavy pan. Add Garlic, Ginger puree.
Add the Oil, Salt and remaining water.
Bring to the boil, cover and simmer for 40 minutes, stirring occasionally.
Remove from the heat and allow to cool.
When cool blend a little at a time until it is a smooth creamy texture (important!).
Ladle off TWO cupfuls and set to one side. ( Used in pre-cooking method ).

STAGE TWO

INGREDIENTS

1 Small Tin ChoppedTomatoes
1 Cup Vegetable Oil
1 Tbsp Tomato Puree
1 Dessertspoon Paprika
1 Tbsp Turmeric
1 Teaspoon Ground Black Pepper
1 Dessertspoon Garam Masala

METHOD

Into the Onion Mix add the Tomatoes, Oil, Turmeric and Tomato Puree.
Place back on heat and bring to the boil. Add Paprika, Black Pepper and Garam Masala.
Reduce heat and simmer uncovered for 20 minutes.
Remove any residue that rises to the surface and stir frequently.
This is the BASE SAUCE and will keep refrigerated for 3 days or freeze.

PRE-COOKED CHICKEN

4 Large Chicken Breasts
1 Dessertspoon Turmeric
1 Dessertspoon Salt
1 Dessertspoon Paprika
1 Dessertspoon Garam Masala
1 Dessertspoon Tomato Puree
1 Cup Vegetable Oil
2 Cups reserved Onion Mix (from above).

METHOD

Cut Chicken Breasts into large cubes (about 6 pieces per breast )
Into a large pan add the Oil and Reserved Onion Mix, bring to the boil.
Lower heat and add Tomato Puree, Turmeric, Garam Masala and Salt.
Cover with a splatter guard and cook for 10 minutes stirring occasionally.
Add Chicken and cook for 10 minutes, stirring occasionally.
The cooked chicken can then be used in recipes immediately or frozen.


BALTI CHICKEN

INGREDIENTS

6 or 7 pieces of Pre-Cooked Chicken
1 ? Cups of BASE SAUCE
1 Dessertspoon Vegetable Oil
? Teaspoon Garam Masala
Pinch Methi? Leaves
Quarter of a Green Pepper cut into six
Quarter of an Onion
1 Clove crushed Garlic
1 Teaspoon crushed Ginger
1 Tbsp chopped Coriander
1 Pinch Paprika
3 Sliced freshTomatoes

METHOD

Into a frying pan or Karahi add Oil and heat
Add Ginger and Garlic on a high heat and stir briskly
Add Pepper and Onion
Add BASE SAUCE, bring to the boil
Add Garam Masala, Paprika and Methi
Stir frequently for 5 minutes
Add Pre-Cooked Chicken
Cook on a low heat for 3 minutes.
When cooked add Tomatoes and chopped Coriander

FOR MADRAS ADD TWO CHOPPED CHILIES OR ONE TEASPOON CHILIE POWDER


CHICKEN TIKKA

INGREDIENTS

2 Chicken Breasts, cut into 8 pieces each
1 Teaspoon Garam Masala
1 Pinch Methi Leaves
? Teaspoon Salt
1 Pinch Deep Orange Colouring
1 Dessertspoon Concentrated Mint Sauce
1 Tbsp Plain Yogurt
1 Teaspoon Fresh ginger, Crushed
1 Teaspoon Fresh Garlic, Crushed
1 Tbsp Veg Oil

METHOD

Add Chicken to a bowl and add ALL the other ingredients. Mix well and leave to marinate for a minimum of 1 hour.
Put Chicken on to skewers and lay across a baking dish so that the Chicken is suspended and not in contact with anything.
Heat Oven to maximum. Cook Chicken for 10-12 mins
Serve



CHICKEN TIKKA MASALA

INGREDIENTS

8 pieces of cooked Chicken Tikka from above
1 ? cups of Base Sauce
1 Tbsp Veg Oil
2 Tbsps Single Cream
1 Dessertspoon Plain Yogurt
1 Teaspoon Concentrated Mint Sauce
? pinch Deep Orange Food Colouring
1 Dessertspoon Fresh Coriander, Chopped

I also add ? of a block of Coconut ( not in recipe but adds to the dish )

METHOD

To a large frying pan add the Base Sauce and Veg Oil
Heat until boiling
Add all other ingredients except Chicken Tikka
Cook for 2 minutes to reduce a little.
Add Chicken Tikka and cook for a further 3 Minutes
Sprinkle with some more Fresh Coriander
Serve


Hope this is of some use.

Regards

Ray

Quote from: paast10 on November 28, 2005, 03:40 PM
Is it possible to some of you have tried the recipes from the Balti Kitchen DVDs to post the recipes??
Payal

Hi Payal,

I have some of the discs copied as a document including Base Sauce, Pre-cooked Chicken and the Balti Chicken recipe. I will type up the Chicken Tikka and then CTM recipe tonight and post it on the site or P.M. you.

In the meantime you can have a DVD copy if you want to P.M. me.

Regards

Ray

Hi Ian,

I am sure there are quite a few on this site who share your excitment and enthusiasm over a new venture.
I for one have always been excited trying a new base, method or recipe and amongst the disasters and dissapointments there have been some memorable curries.

You will find the base reduces down even more in the final dish and gives it a thicker texture with a slightly more intense flavour.
My sauce, pre-cooked meat and final dishes all looked just like they do on the video and ?I am certain you will get the compliments you deserve for your efforts.
The rice ( if you like rice ) from this video is just like you get at the take-away, nicely aromatic and the addition of the butter gives it that extra something.
Don't forget to consider adding some block coconut to the CTM if you are bold. I find it lifts the dish from very nice to near perfect. The kids love that one!

Regards

Ray

Hi Ian,

Yes, I see what you are saying but I used measures as per instructions using a set of measuring spoons.
Mind you, when you watch Indian chefs at work they either pick up amounts in their hand or use the tip of a large spoon so accuracy doesn't seem to be so vital for them. Make the dishes as you see and you can always adjust things the next time round if you think they need it.

Have a nice meal and let us know what you think.

Regards

Ray

So is that the same kind of Chili Sauce you can get at the supermarket  made by Sharwoods?

Ray

Hi Ashes,

I agree wholeheartedly with you on two counts.
Firstly the Kushi recipes are not the BIR style we all talk about but as far as I am concerned ARE restaurant style curry, namely Balti which we agree is different. I made succesful curries at the weekend but not what I could claim were typical of BIR's near me. They were however very tasty and enjoyed by the whole family.

The quality of spices is paramount. I rarely buy any powdered spices and certainly not from supermarkets. The best source is ethnic supermarkets but make sure you look at the sell-by dates on the packets. One or two near me put the near out-of-date's at the front so I rummage to the back for the freshest. The larger shops don't seem to have this problem as their turnover is higher.

I mainly buy whole spices and I use a coffee grinder to grind down small amounts. Fenugreek Seeds don't grind well though.

The flavours dramatically change if the whole spices are lightly roasted first. The smell of freshly roasted Garam Masala is awesome and I encourage everyone to try it at least once.

Ray

Hi Ian,

Nice write-up.
I think we are all getting the idea that more oil is not such a bad thing after all. As you say it does seperate out and can be skimmed off. The main point is the resultant oil has such a wonderful depth of flavour given by the base sauce that it then adds loads more to the next curry you make and so on.
I reclaimed the oil from the Kushi book recipe yesterday ( after adding more then it said ) and the flavour is brilliant!

There is a debate as to whether the "Menthi" is powdered or leaf. Looking at the video it could possibly be powdered as it looks too light in colour for the leaf variety. I use the leaf myself. The Kushi book uses Fenugreek Seeds in it's base.
The fact you have got a good base shows it doesn't make so much difference.

I actually made a Chicken Tikka Masala yesterday from the DVD. The only addition I made was adding about a quarter of a block of Coconut. It was really super. This recipe for CTM is a fair winner for me.

Good Cooking

Ray