Quote from: hotstuff09 on October 25, 2011, 11:28 AM

Quote from: ifindforu on September 29, 2011, 06:36 PM
ill tell you somthing it does not matter how you cut your onions the sweetness is I have worked in a yake away for around 2 years andadded using somthing else   they cook the onions any way.but i will tell you somthing,yes there is a secret on how to make what they call guravy and also the method used im supprised no one has mensioned it on here I speak a little Bengali and there is a certain word they use that word is the seceret to get the guravy taste and no bengalidesh man will explain it to you.I happened to be there one day when they were finishing of the guravy,but just hoping to stop you wasting your time with the different ways with the onions
assalam alykum

Well, reading this post through again, It sounds as if we are doing it all wrong. They do add a sweetness to the base, Our method of cooking is all wrong, and something is added at the end of cooking the base,
So now I'm intrigued, Can't wait for your answer infindforu ;D

everyone thinks that adding goor to the base sweetens it,well in a sence it does but only to give a balance to the taste,just the same as adding salt dont forget coconut milk powder or coconut cream block

Quote from: alarmist10 on October 12, 2011, 04:59 AM
Many thanks for all your helpful comments!
PHIL - enjoyed the really useful links, especially the quick peel method that I've never seen before!
RAZOR - yes, there was a very strong smell and taste from the garlic.  Like you, my suspicion was that it was in the spice mix.......but it was one of the 'closed door' takeaway places so I couldn't see into the kitchen!  But then
HALDI's observation on the lack of garlic powder in restaurant kitchens seems to knock that idea sideways.
JERRYM - I used to watch the Wolves(the Dougan/Richards era), but am a Newcastle man from birth! 
UNCLEFRANK - another excellent tip!
Overall, I go with JERRYM's comment on this - getting the garlic in there is what counts.  Maybe HALDI's right and it is largely used in Takeaway cooking.  I have it in my spice masala as Razor suggests - I'm using Cory Ander's version - rather than the base mix.
That taste still haunts me, and I'll keep trying.  Thanks again for the ideas!

are you saying cory anders version dosnt hit the taste that haunts you mmm interesting maybe he dosnt know everything

Quote from: Cory Ander on October 24, 2011, 01:34 PM

Quote from: ifindforu on October 24, 2011, 01:06 PM
Now slowly start adding water to bhuna it tjat means cook slowly for about 2 hours

I thought "bhoona", as a process, is to fry powdered spices (or a paste of powdered spices) in oil; not slow cooking them, with lots of other stuff, in water?

bhuna means slow cook water must be added not to burn the spices too much,by the way water is added slowly bit at a time but as you seem to know everything you have nothing to learn off me

Quote from: Unclefrank on August 23, 2010, 08:43 PM
Cheers for posting the recipe jb, i tried to get some mustard oil as well but got the stuff "for external use only" on the bottle didnt notice until i got home will be trying this recipe for sure.
Looks very tasty and bright.

hi jb keep it up you are nearly there ,the mustard oil you need KTC blended mustard oil,you need to put much more mustard oil as this then will be less thick of the pastes the pataks pastes are what are used in the take away i work in and if you want a base guravy to compare to your base then that would be no problem for me to send to you frozen of course and vacum packedl

You all know that staff in the indian take away or restaurant eat different curry than comercial curry but is still damn good so ive decided to share what ive seen with you
Ok here is the mix
2 spoons of chilli powder
8 spoons of donia /corianda
1 spoon of haldi /turmaric
1 spoon of jeera /cummin
in a saucepan put about half a mug of oil,1 piece of cinamon 5 caddamoms,and 2 bay leaves
start frying for about 4 mins stirring making sure no burning.Now ad some chopped onion finely choped about 2 large onions,also add a spoon sull of garlic ginger paste the ratio is 2 times ginger to 1 times garlic,plus some salt
keep stirring for about 6 mins now add 2 deswrt spoon of spice powder 2 fresh tomatoes cut into halves also add your meat.Now let the mix powder fry for about 30 seconds.Now slowly start adding water to bhuna it tjat means slow cook for about 2 hours.to make hotter add a little lemon and some more chili.This mix is nearly always used in bengali homes by the time 2 hours have past the onions   and tomatoes would have melted giving you a nice curry dont forget fresh coriander the last 2 mins. THIS IS STAFF CURRY.hOPE YOU ENJOY

Quote from: artistpaul on September 29, 2011, 11:13 PM

Quote from: ifindforu on September 29, 2011, 06:36 PM
ill tell you somthing it does not matter how you cut your onions the sweetness is I have worked in a take away for around 2 years and    they cook the onions any way.but i will tell you somthing,yes there is a secret on how to make what they call guravy and also the method used im supprised no one has mensioned it on here I speak a little Bengali and there is a certain word they use that word is the seceret to get the guravy taste and no bengalidesh man will explain it to you.I happened to be there one day when they were finishing of the guravy,but just hoping to stop you wasting your time with the different ways with the onions
assalam alykum

Hi ifindforu

nice to hear from you.

I have been using your base gravy recipe for a very long time now and I still believe yours is up there with the very best gravy recipies on this forum ;D

cheers

paul

Quote from: artistpaul on September 29, 2011, 11:13 PM

Quote from: ifindforu on September 29, 2011, 06:36 PM
ill tell you somthing it does not matter how you cut your onions the sweetness is I have worked in a yake away for around 2 years andadded using somthing else   they cook the onions any way.but i will tell you somthing,yes there is a secret on how to make what they call guravy and also the method used im supprised no one has mensioned it on here I speak a little Bengali and there is a certain word they use that word is the seceret to get the guravy taste and no bengalidesh man will explain it to you.I happened to be there one day when they were finishing of the guravy,but just hoping to stop you wasting your time with the different ways with the onions
assalam alykum

Hi ifindforu

nice to hear from you.

I have been using your base gravy recipe for a very long time now and I still believe yours is up there with the very best gravy recipies on this forum ;D

cheers

paul

nice to here you liked my base ,but things have moved on since then and ive learnt that the method i used was wrong Iwill be posting a new base of which ive learned in my local takeaway in which i work so all will be revealed thanks ifindforu

ill tell you somthing it does not matter how you cut your onions the sweetness is I have worked in a yake away for around 2 years andadded using somthing else   they cook the onions any way.but i will tell you somthing,yes there is a secret on how to make what they call guravy and also the method used im supprised no one has mensioned it on here I speak a little Bengali and there is a certain word they use that word is the seceret to get the guravy taste and no bengalidesh man will explain it to you.I happened to be there one day when they were finishing of the guravy,but just hoping to stop you wasting your time with the different ways with the onions
assalam alykum

About five onions aprox 1 kilo peeled and cut in half from bottom to top of onion thinly sliced, 3 eggs 1 desert spoon of Panch Phoran,
1 desert spoon of methi,1 large potatoe grated,half mug of soaked red lentils soaked for 1 hour in cold water
about 1 teaspoon of salt,some yellow colour not haldi,1 teaspoon of spice mix,half teaspoon of gara masala. 1 desrt spoon of galic and ginger paste the ratio is 2times ginger to 1 times garlic
MIX All ingredients together using both hands.A good onion bhaji depends on the make of gram flour as this is the binder and some flavour so use Natco.Add small amounts of gram flour at a time until you feel the onions binding well together when binding, wet the hands and make balls and put in hot oil.move them about and dont let them cook to fast lower the gas every time new bhajis are put in the oil what i use is a wok.If you wish you can add a few fresh chopped chillies (green)and  some fresh coriander these are optional [ifindforu@talktalk.net

 

 

Quote from: Chaa006 on October 24, 2010, 06:41 PM
Very helpful information, Ifindforu : thank you.  My last attempt at Chicken Tikka used Chef Harpal Singh Sokhi's recipe/methodology, but I was not very impressed with the results; I had had more success on previous occasions using a modified Kris Dhillon recipe (a part of the problem with the CHSS version may have been that I forgot to adjust for the difference in the size of American and British tablespoons).  But would you agree with me that the marinade for Chicken Tikka is quite different to the marinade for Tandoori Chicken ?  I ask because I am amazed at the number of places in which I find it stated that the same marinade is used for both, yet to me the two dishes taste as different as chalk and cheese.

** Phil.

To be honest phil the take away which i work in uses same marinade but takes longer to cook in  the tandoori oven the leg or half chicken is brushed whith more colour red to make it look darker it usualy get a bit burned which gives different flavour. finished off in steel pan for good heat with onion chunked and methi