Quote from: hotstuff09 on December 19, 2011, 02:46 PM
Abdul
Do you have a recipe for Bangladeshi Garam Masala that you would recommend please,

HS

Hi HS,

Yes I have a recipe however I normally use the ready made 'Raja' Garam Masala and I would recommend you to use the same. As I have not written it down, the next time I make my own I will share it with you if you like.

Abdul

Quote from: ifindforu on December 18, 2011, 07:08 PM

Quote from: abdulmohed2002 on December 18, 2011, 05:54 PM
Thank you all for your comments 

ifindforu - I would like to know why your boss laughed, what does he add into his spice mix? How many years has he been as a chef?

He is a bengali chef been one for ten years and says there is no tandoori powder in his mix I am not bengali and the mix i make is the same as his whith no tandoori powder I can only assume you are a pakistani or indian chef which is different cooking

Hi Ifindforu,

Thank you for your reply, I thought I will let you know abit more about myself. I am not pakistani; I come from Sylhet, Bangladesh. The person whom I had learned the mix powder from, is also bangladeshi and he has been in the trade for a very long time. So my mixture isn't from yesterday but has been in the BIR for years (25+). I have also trained many chefs who use this mix powder around the world. None of them had laughed so I am suprised as to why your chef had done so.

If he wishes to try my food then he is welcome to do so.

Abdul

Quote from: ifindforu on December 14, 2011, 11:13 PM

Quote from: abdulmohed2002 on December 14, 2011, 05:41 PM

Quote from: hotstuff09 on December 12, 2011, 03:05 PM
Spot on Abdul, 100% agree with your comments ;D

HS

After talking to a few of my colleagues (around the uk), they all agreed to what I had said also, but we also thought the chef who is adding ghoor to a gravy is probably experimenting something new or the customers there prefer sweet flavoured dishes.

Normally, some of the ingredients we add to the gravy is to take the sweetness away from the onions and only add sweetness to it if the dish required it.

I am looking forward to the results from those who will try it.

asalam alykum so what could you tell the members here what you would add to a gravy to take the sweetness out of it

Walaikum Salam,

In order to take sweetness out of the onions, you can use; lemon; fresh tomatoes; peeled (plum) tomatoes; and yoghurt.
You can use either one of the above items, or all of them. Depending on what you prefer or what your customers prefer.
For example, for my restaurant, I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy.

Thank you all for your comments 

ifindforu - I would like to know why your boss laughed, what does he add into his spice mix? How many years has he been as a chef?

After checking chewytikka's suggestion,if you still feel you would like anymore help thinking of the menu for starters and main course, then let me know on here and I will try to give you a guideline for 10 people.

Quote from: hotstuff09 on December 12, 2011, 03:05 PM
Spot on Abdul, 100% agree with your comments ;D

HS

After talking to a few of my colleagues (around the uk), they all agreed to what I had said also, but we also thought the chef who is adding ghoor to a gravy is probably experimenting something new or the customers there prefer sweet flavoured dishes.

Normally, some of the ingredients we add to the gravy is to take the sweetness away from the onions and only add sweetness to it if the dish required it.

I am looking forward to the results from those who will try it.

2 KILO OF ONIONS
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4  BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC

After looking at the ingredients, I think, unless you would like a sweet and 'coconuty' flavour to everything you cook, you would not add Goor to it.  A gravy should be nicely flavoured, not heavy in a particular area because whenever you make a curry, that heavy taste will kick in eventually.

So in my opinion a gravy should not have goor or coconut mixed into it.

But yes, it does show that we all use the basic steps at the beginning of making a gravy, this one however is quite unusual (I wouldnt like to cook Chicken Vindaloo with this sauce! )

That looks really nice, well done on your attempt. 

The thickness of the sauce and colour looks superb.

Just a little suggestion, in my opinion, if you garnish a ceylon dish with coriander and have less oil, that would give it a perfect BIR look.

Abdul