Quote from: raygraham on August 20, 2005, 10:11 PM
I don't know how to reply including a "highlighted quote", or put those funny faces into a posting.

Thanks folks. I think iv'e got? ;D ::)the hang of it now,

Cheers

Ray

I don't know how to reply including a "highlighted quote", or put those funny faces into a posting. If I want to use someones quote or part of it I highlight that part but it doesn't seem to do what I want it too.

Instructions pleeeze! Cheers!

Ray

After all that I am seriously considering suicide!!
Iv'e given up swallowing, now have newspaper in the bog (get rid of that giant Andrex Darth!!) and iv'e just burned the salad!! No hope for me then!

Goodbye cruel world!!!!

Cheers Steve,

I have been playing with Bruce Edwards base myself this week. I do rate this guy's recipes and your Chicken Tikka Masala sounds ace. I will try your idea of adding Chicken Tikka to the sauce. A lot of my take-outs do dishes using Tikka'd Chicken/Meat and they are much tastier. I think it is also a way for restaurants to produce moist chicken and meat etc by using the tandoori oven. You can put some hot barbeque charcoals in a baking tray at the base of a very hot oven for an effect near that of a Tandoor. Just make sure you leave a door and window open for the smoke and let the local fire brigade know the shortest route to your house!! Joking aside I have tried it and it does work! It creates far higher temperatures than your oven can produce.
The idea of the evaporated milk isn't so strange either as many asians use this as it is always on sale in their shops. I used to eat "Carnation" milk as a child on tinned fruit........yum!
Single cream is an option.

Looking at the recipe, almonds, coconut, sugar, evaporated milk isn't it very sweet or does it balance with the Lemon? I know Bruce Edwards doesn't like using lemon very much either. One or two recipes I have made uses Lime Juice instead. Chicken Tikka Masala is for me one of the easiest and most authentic of all dishes to creat. Seems to be very consistent each time and a good old standby when the guests turn up! Thanks for the tips, appreciated!

Ray

Hi All,

For those who don't have this out of print rare book I have copied out what I can for all to see!
Here is a good selection of recipes from it along with the methods for the base sauces, Garam Masala, Balti Spice Mix etc. In fact everything you will need to get cracking and produce restaurant style recipes.

Each recipe comes from a genuine restaurant so I have included the names in case you know them. They are mainly from Birmingham and London. I haven't got as far as the Veggie section yet but if any of you fancy I can type a few of these out too!
Like myself there are one or two on this site that get some good results from this book and I have made at least four of the recipes here and two of the base sauces so can reccomend you give it a go. There are three base sauces and all a little different so the variety is quite extensive depending which one you choose to use.

Regards

Ray

Hi Pete and Blade,

Yes, It was me!  I typed it out from the original but it was thanks to Pete I knew this recipe even existed and from that information I have just made about the best base sauce I have tried to date!
I would encourage anyone on this site to try it!!!
I found the original document posted was a bit hard to follow ( after all it was 1994 ) so I typed a simplyfied version that outlines everything you need to create this superb base sauce.
I found this recipe doesn't require exact measures so don't feel the need to get out the Atomic Scales!
As long as you follow the basic instructions, give or take a gram or two you will end up with a base sauce to be proud of!
To me, the finished base was a bit thin but I take the advice from Pete it is normally like this and can be reduced when cooking. Using a wide based fry pan that allows rapid reduction the sauce can be thickened to a more acceptable level. With advice from site members I also reduced the amount of Ajwain seeds added from 1 tsp to about 1/2 tsp. This was more acceptable and taste was not overpowered by one spice alone.
I haven't tried Mark J's version yet but I am getting the message this is another good tried and tested recipe near to the ultimate!

Will  be trying that next!

Thank's for that Mark!

Keep trying folks, we are getting very close to that elusive secret !!

Does anyone have a favourite base sauce they can recommend?

Ray

Have just made a pot of base sauce from Bruce Edwards Curry House Cookery. Find a copy attached. I found it easy to make and the sauce has an excellent robust taste with more depth than the average sauces on this site. Right from the start it looks like it might be a good sauce just by the variety of ingredients it uses. One of my local take-aways make up their base and it can be seen they use an amount of vegetables in it as does this recipe. After making and tasting I would definately put it into my "one of the best" categories straight away. The only comments I would make is that the amount of Ajwain should be halved at least. I was given some advice that this flavour dominates if a full teaspoon is added so I halved it and the flavour was not overpowering.
Instructions say that a litre of the cooked base should be poured off and a litre of water added to "thin" the base down. I found this too thin so next time will leave the base in an undiluted state even if it does have a more concentrated taste.
I made a Chicken Madras and Bombay Potatoes and for me they were a very close match from one of my local take-outs. After recently making the "Balti Kitchen" base this new one by Bruce Edwards stands out as far superior and I am not surprised as there is so much more going into the sauce right from the start. Has anyone else made any other recipes from this or modified it to any success?

Yes, a few traditional recipes would be great. While you cook traditional Indian food can you cast some light on what Basaar Mix is used in? I bought some from my local Asian supermarket on recommendation as most Asians use it in home cooking. It smells awesome and is sold from plastic dustbins with a scoop so I reckon it's an important spice mix for some folk.

O.K. So here is what I hope a definative answer to the Fengreek issue. I visited the largest Asian supermarket in Bradford today (Pakeezah). They have a Cafe in it which sells all sorts of curries and snacks. Their chef told me he only ever uses Methi Leaves and not seeds or powder. He also said they supply spices to many of the restaurants in Bradford and none of them are supplied seeds or powder. Pakeezah don't actually stock powder as it is in such low demand. Hope this helps. Still doesn't answer why the Methi on the Video looks like powder though!

Whoops, Ive put the last reply in the wrong spot.......sorry!