Quote from: martinvic on February 15, 2012, 01:15 AM
Hi ELW

Yes. I always use a GG paste thats about 60/40 garlic, I reduced the ginger quantity quite early in my attempts.

I may be wrong but to me it seems most are at least 50/50 and I don't think I have seen any that have a higher ratio of ginger.



And on that point CH, I believe the Ifindforyou high ginger ratio paste is only used in the base, the actual curries are cooked with a higher garlic ratio paste.

But like I said I can't argue the fact that AZ uses the higher ginger ratio throughout with obviously great results.

So look forward to your observations when you use it
Must admit, as I'm quite happy with my curries now, that I'm a little scared to try it myself. : 



Again like I said, maybe it is just me that thinks ginger is actually stronger in taste (and smell) than garlic.

Cheers for the replie
Martin

thats correct there are 2 types of paste used in a T/A

Quote from: jb on February 13, 2012, 08:29 PM
(continued)

Next get a medium saucepan on the boil and add a few Cinnamon sticks,a small handful of green cardamon pods and about six bay leaves.Leave to boil for about ten minutes then strain the mixture and put the strained water into the original onion and carrot base.Az explained you could just add the whole spices to the original mixture but you would have trouble trying to fish them out.It actually looked like the spices had been roasted but amazingly Az said they reuse these same spices in water for up to a week.

Then get a frying pan on.Add one heaped chef spoon of veg ghee,one chef spoon of ginger/garlic paste and cook until the mixture goes slightly brown.Add half chef's spoon mix powder(will post this shortly),a tiny amount of chili powder,three quarters chef spoon of turmeric and four chef spoons blended tomatoes.After cooking for a couple of minutes add to the blended onion mixture.Bring the mixture to the boil and then leave to simmer.As it simmers on the stove top oil will gradually rise to the surface.

Hopefully that makes sense.Not much difference to base gravies already discussed on this forum.The spiced water is something new to me as is the revised ginger/garlic ratio.The gravy we made was slightly sweet with just a mild curry flavour so it could be used in everything from Curryhell's phal to a tikka massla.There was no bhaji oil,spiced oil or coconut.

This is called bagar in bengali

Quote from: curryhell on February 14, 2012, 01:24 PM
Yes ELW, i use Sapna g/g mix.  It is very convenient to have in the fridge.  Trouble is it kind of discourages you from making the fresh stuff which has got to be better.  As SP say the commercial stuff spits like a demon.
Given that Az uses a 60/40 mix ginger to garlic, just like in Ifindforu's takeaway i now intend to make some up.  As Az said just measure quantities and blend with water and it will keep quite happily in the fridge for a  week or more.  For convenience we can always freeze it

Excelent curry hell WATER AND OIL. I flatten it in a freezer bag freeze it and then cut off some pieces when needed i asked why the ratio of 2 times ginger to one of garlic,and he said ginger is a spice,garlic is a vegetable he uses another mix for
frying the food which  is nearly all garlic and small piece of ginger again can be frozen he tells me to use white garlic not the one that looks purple

Quote from: ELW on February 14, 2012, 12:57 PM
Hi, does anyone here use the Sapna pre mixed ginger/garlic paste? It doesn't say on the jar, but the ratio of this seems to me to be tipped towards the ginger. Ginger is listed as the first ingredient & it's a completely different thing altogether from my 60/40 Garlic/Ginger paste. Is this maybe why the ready mixed is often described as inferior to the fresh stuff (preservative aside)?
After watching the video, I'll be looking to use this for the Zaal stuff, but don't want to make fresh paste if this is good to go, as i have lots left 

Regards
ELW
[/quote
the problem with jar type is that it has citric acid in it which gives a bitter sour effect

Quote from: chewytikka on February 10, 2012, 01:18 PM
Chewy's Gora Bengali Chicken Roast
A Traditional Bangladeshi Chicken Recipe
Which is called Chicken Roast but the chicken is actually deep fried.

What you need for the Chicken
2 Chicken Leg Quarters.
1 tsp Tumeric pdr
1 tsp Chilli pdr
1 tsp Salt

Method

Skin, Trim and wash the Chicken (pat dry)
split the chicken into 4 pieces.
Coat and rub the spices all over the Chicken.
Deep fry the Chicken at 160f for 10 mins max.
Drain and keep aside.

Soon as you put the Chicken on start the Bhuna

What you need for the Bhuna

Bengali Whole Spices
4 Tej Patta
5 Cloves
5 Green Cardamoms
2 Black Cardamoms
2 Pieces of Cassia Bark (Finger Length)

Powdered Spices 
1 Tbsp Salt
1 tsp Tumeric pdr
2 tsps Coriander pdr
1 tsp Cumin pdr
1 tsp Chilli pdr
1.5 tsp Mixed pdr
0.5 tsp Garam Masala pdr


The Wet Stuff 
2 Chef's Spoons of Vegetable Oil (6 Tbs)
2 White Onions (Sliced)
1 Red Onion (Sliced)
0.5 Green Capsicum (Sliced)
0.5 Red Capsicum (Sliced)
6 Green Finger Chillis (Split or Chopped)
2 Tomatoes (Quartered)
2 Heaped tsps G&G paste
Handful of Fresh Coriander (Chopped)

Finishing Garnish
3 tbs Milk
2 Tbs Lemon Juice



Method (Bhunao)
Use a 10" stockpot or I have a high sided 10" non stick skillet with a lid.
Heat the pan on med to high heat and add the oil.

Add all the Onions and Bengali Whole Spices and stir constantly for 3 mins
then add Salt and stir in, keep stiring then add capsicum and tomatoes and stir in.

Keep stiring then add G&G paste and stir in, let it cook for 5 mins, giving it a quick stir every 30 seconds.
(It's all cooking in it's own moisture at this stage and will start to dry out and catch)
so start adding a small amount of water (100ml) or diluted curry base and stir in.

Add Chillis and stir in, let it cook for 2 mins. Add all the powdered spices and stir in.
let it cook for 3 mins, giving it a quick stir every 30 seconds.

The moisture should have evaporated and it should be frying again as the oil releases,
let it cook for 2 mins.

Now add some more liquid (100ml) stir in and put a lid on. let it cook for 2 mins.

Now add the fried Chicken and fold in and add fresh coriander,
let it cook for 3 mins with the lid on.

Now uncover, stir and sprinkle on the finishing garnish, take off the heat and let it rest.

Serve with Pilau and Indian Salad

This took 27mins from start/finish

This is an extremely tasty dish and needs only your undivided attention.

cheers Chewy

Chewy id eat that right now if it was in front of me. A nice post

Quote from: curryhell on February 13, 2012, 01:04 PM
Did this on Saturday but been too busy to post results.  Terry, this must be one of the best tikkas i've ever tasted.  Made to spec with the exception of the yoghurt quantity which i reduced by 50% and replaced with milk to try and avoid any clinging marinade.  Absolutely stunning tikka.
Pics are here.
https://curry-recipes.co.uk/curry/index.php?topic=7847.0

Thank you, he actualy taught me this.On a tandoori oven even better will post some more after a break By the way god idea about the milk which i think would work. the tandoori chef just takes it off when putting on scewer

Quote from: curryhell on February 04, 2012, 08:20 PM
Had to replenish freezer with pre-cooked chicken last weekend so i decided to give this recipe a go.  Started off by cooking the chicken in the turmeric water.



In went the onions, garlic / ginger paste (not 1/2 ratio though.  Cant bring myself to do that yet) and whole spices. Very good smell now filling the kitchen



Added the remaining ingredients which improved the kitchen aroma even more



Finally in went the chicken just sealed in the turmeric water



Gave it all a good stir and left it on a gentle simmer for 25 minutes as  i was using fresh from the halal butchers rather than frozen. EDIT - during this time i added about half pint of water, a little at a time to stop the ingredients catching on the bottom of the pan.  At this stage the pot needs to be stirred regularly or something will burn and end result will definitely not be as good



End result, nice juicy chunks of tasty chicken to be added to my dishes during the month



I froze this on Monday and took a few pieces out tonight to add to the left overs from my takeaway. Still lovely and tender with no adverse effects from the freezing or the reheating.  Definitely one of the better recipes and now on file ;D.  Many thanks Terry. By the way made up your mix powder especially for this
But what happens to the tasty stock that is left after the cooking.  I cried as i tipped it away

When i was in work the other night i noticed him taking some of the stock in a biriani dish just about half a chef spoonfull he put it in the rice when frying.Wuold be good to freeze a little and snap some off if doing a biriani

This is for about 7 breasts of chicken
500 pot of yogurt
1 desert spoon of methi
3 fresh chillies a good handfull of fresh coriander
2 desert spoons of mix powder
half a desert spoon of tandoori paste  /
1 desert spoon of tikka paste
half desert spoon of Kashmir masala
1 level desert spoon of Coleman's fresh garden mint
half a mug of mustard oil  /we have used veg oil when we  run out of mustard oil
colour red and light orange

blend up with a liquidiser cut the breasts lengh ways in half and marinade for about 4 hours or more
to make for tandoori chicken its 1 desert spoon tandoori paste and half a desert of tikka paste
in the house we do ours in a halogen cooker i suppose an oven will do all the best
to serve cut the tikka into pieces use a frying pan with some oil some onions and a taspoon of methi,fry for 3 mins  then add the cjcken tikka a little fresh coriander over the top

Quote from: chewytikka on February 05, 2012, 01:51 PM
Hi Terry
Chicken Roast
A famous Bangladeshi dish, enjoyed it many times over the years, especially at weddings and Eid celebrations.
My recipe is a bit different, where the spicy fried chicken
is added to a dry Bhuna style curry.
Really Lovely Grub ;D Thanks for posting

cheers Chewy

thats when i saw it done was for one their celebrations,she used halal whole chicken cut into joints but i used thighs which were realy tasty ill give yours a go chewy thanks

Quote from: curryhell on February 04, 2012, 08:20 PM
Had to replenish freezer with pre-cooked chicken last weekend so i decided to give this recipe a go.  Started off by cooking the chicken in the turmeric water.



In went the onions, garlic / ginger paste (not 1/2 ratio though.  Cant bring myself to do that yet) and whole spices. Very good smell now filling the kitchen



Added the remaining ingredients which improved the kitchen aroma even more



Finally in went the chicken just sealed in the turmeric water



Gave it all a good stir and left it on a gentle simmer for 25 minutes as  i was using fresh from the halal butchers rather than frozen. EDIT - during this time i added about half pint of water, a little at a time to stop the ingredients catching on the bottom of the pan.  At this stage the pot needs to be stirred regularly or something will burn and end result will definitely not be as good



End result, nice juicy chunks of tasty chicken to be added to my dishes during the month



I froze this on Monday and took a few pieces out tonight to add to the left overs from my takeaway. Still lovely and tender with no adverse effects from the freezing or the reheating.  Definitely one of the better recipes and now on file ;D.  Many thanks Terry. By the way made up your mix powder especially for this
But what happens to the tasty stock that is left after the cooking.  I cried as i tipped it away

thats what he does at the T/A he throws away when finished using the chicken lol