Quote from: Salvador Dhali on February 28, 2012, 02:25 PM

But what really got me was....

PEELED ONION and PEELED GARLIC!!!

..and 'topped' chillies!? That must have been a tedious job for someone!

Gary

Superb pics.

This is the way to buy food

Gary

Quote from: jedkev on February 27, 2012, 06:18 PM
there are some very good gravys on this site,but none of them are the sizes that i make, so what i would like to ask, if anyone out there would now many extra spice i would have to use to get a nice balance of flavors. the size of pot i use would fill 35 take away cartons

I really think that's a bit hard to answer as it would depend on which gravy you were looking at upscaling.

You'd have to work out the ratios individually for each gravy you were to try.

For instance once recipe might call for 2kg of onions, another might call for 8 medium sized onions, so it's hard to give hard and fast rules.

I do think this brings up an interesting question though: perhaps it would be better for the forum if we could decide on a standard to work from - like say: base ingredients per 2kg of onions, or base ingredients per 4litre pot etc.

Then we could multiply up, give or take.

I do have to ask though; why would you want to make 35 cartons of a base you've never first tried at smaller quantity?

Kind regards,

Gary

At about 10 minutes the gravy looks to be threatening to catch on the bottom of the pan, but then a stir with the spatula leaves the bottom of the pan clean.

You can see this in Chewy's vids.

I reckon this is an important part of the overall process too, on top of the initial spice singe.

Looks great btw nat, good job

Gary

Thanks Unclefrank

I just grilled them under a hot electric grill, for about 5-6 minutes each side.

I cut each breast in half before marinating/cooking (larger pieces keep moister)

Threaded onto these monsters 



Three or four pieces on each skewer, suspended over a roasting tin, under the grill.

Gary

Chewytikka's 3 hour base

Blade's Tikka

Chewytikka's Masala Sauce

Chewytikka's Mixed Powder

Dipuraja's Chicken Tikka Masala (Modified by the addition of 1 chefs' spoon of 1:4 dilute tomato puree

A bit of a break from singeing and burning

Blade's Tikka was excellent and really came through the sauce like peaks of flavour.

Blade's Tikka:


Chicken tikka Masala:


Not my particular favourite, but the ladies in my life really enjoyed it

Gary

Chewytikka's Mix Powder:

2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King

Chewytikka's Red Masala Mix

4 tbsp Yoghurt
1 tsp three Pataks Pastes
Tandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour (Natural Cochineal)

Quote from: Whandsy on February 23, 2012, 11:57 AM
Just been looking through some dipurajas videos on youtube and interestingly on the biriani video when he adds mixed powder before adding the rice he says "make sure you burn the spices"

Wish this was emphasised years ago

It's an idea that has surfaced from time to time:

Quote from: Cory Ander on March 06, 2007, 02:59 AM
...she has things altogether hotter, for longer, and stirs everthing a lot less frequently than I have ever done.  Hard to define, I know, but she goes beyond the stage where I think things might be burning and she doesnt bat an eyelid.  The end result speaks (smells?) for itself

I have tried it myself, but only with some of her simpler, but nonetheless delightful recipes, not containing curry powder or any other significant quantity of spices (bar copious amounts of chilli powder).  Rather unsurprisingly, these had very little of "the smell" but still tasted fabulous.  So, either I failed to reproduce her technique,or it is the "fusing" of the curry powder that creates "the smell".

Gary

Phil:

I think the inclusion of curry powder in spice mix is possibly to do with expectations.

Curry powder does add a certain unmistakable aroma and flavour to a dish.

Bangladeshi/Pakistani restrauters assume that 'The British' expect a curry to smell of curry powder and therefore add it to the mix.

That's my theory anyway

Gary