.........

Quote from: bigboaby1 on August 27, 2015, 08:47 PM
and breathe

Sorry phil I think you might be getting mixed up with someone else I'm a chef in takeaway called the taste of India in Glasgow....or if you are suggesting i stole it from someone else...This base has been scaled down from 25K down to 7K then 5k..4k...2k and now we have the 1k..what next Phil the 1/2 k...All the versions are on here to view,,if you think you have one up on me i'm sorry to disappoint you.....so if this guy you call Adey is using on onion base then i'm afraid it has been taken from someone else..i wonder who,but to be honest if he has i'm more than delighted...I introduced this base many years ago, up untill then most people used a vegetable base (garabi) which i used myself for many years..Trends have changed over the last few years with people using a more savoury and flavour'ed base rather than than watered down runny soup base..hopefully i've influenced some along the way...At the moment our book sales are in the region 440,maybe not as good as others, not too bad for someone who was shot down in flames when first introduced,and, still happens...once again Phill sorry if i haven't made your day..your style is not mine ,i'm better than that..cheers bud ..Boaby

Quote from: bigboaby1 on August 24, 2015, 06:35 PM
This will not be in my EBOOK..it can only be viewed here, and yes yet again another base sauce,sorry guys..This has been scaled down from the 25k takeaway down to 1k that we now use in the takeaway by the new owners..I now cook from fresh and never freeze currys..Ive never been a fan of turning a curry base into a block of ice..I can't recall any takeaways who store their base in that way..To me it's never the same...I made 4 currys from this enough to feed 5 to six people

This sauce has a hint of sweetness which comes from using mango chutney and brown sugar
STEP 1
1 KG ONIONS
2 PLUMMED TOMATOES
A SMALL PIECE OF GREEN PEPPER
1 TSP CUMIN SEEDS
COOK UNTILL SOFT

STEP 2
SPICED OIL
4 CLOVES
2 BAY LEAVES
4 CARDAMON PODS
1 SMALL CINNAMON STICK
1 TABLE SPOON CORIANDER SEEDS CRUSHED
COOK FOR TEN MINUTES AND STRAIN..

STEP 3
ADD THE REMAINING SPICES AND OIL TO THE BASE ONCE REDUCED
1/2 TSP CHILLI POWDER
1 TSP GARAM MASALA
1 TSP TURMERIC
1 TABLE SPOON SALT
1 HEAPED TABLE SPOON OF BROWN SUGAR
1 HEAPED TABLE SPOON MANGO CHUTNEY
1 TABLE SPOON T/PUREE
1 HEAPED TABLE SPOON GARLIC AND GINGER PASTE
2 TABLE SPOONS CREAMED COCONUT
A FEW SQUIRTS OF LEMON JUICE

Full method

Add onions..green pepper..tomatoes and cumin seeds to a pot and cover with water..cook for 1 hour

Next add 1/4 litre of vegetable oil to a separate pot.. add your cinnamon bark cardamon pods cloves coriander seeds and by leaves and cook for ten minutes..strain into a jug and set aside

Once your onion base is cooked or softened add your spice oil and all the remaining spices, condiments etc shown in stage three cook for 30 minutes
The base is ready to blend ...simmer on a low heat for 30 minutes to release some of the oil ...done

https://www.youtube.com/watch?v=COvc5CqnwBE

Sorry guys my apologies..The video i posted was an edited version.. I should have used the first one with all the info on screen..The one i posted was longer in length with myself demonstrating at curry at the end...I was slightly confused when i seen some of the comments saying it wasn't very clear and couldn't understand why......If you have a look at my first vid,hopefully things should be a lot clearer..link below

https://www.youtube.com/watch?v=U-vKC1DjKyM

Water only in step 1.The description said just cover with water.(VIDEO 1)In step i added about a 1/4 litre of oil to a pot and threw in some aromatic spices cooked for ten minutes and then strained into jug to add later to my base..The sauce is sweet..it's just my preference you can leave out the sugar and mango it's up to yourself, but i love a sweet tasting curry...This video was primarily for any newbies who wanted to try out something simple and easy before buying half a ton of onions and then it all going wrong.then if they like it they can experiment with something a bit bigger It also keeps the cost down..but now i think of it, what chance do the newbies have if the more experience guys have difficult in working it out..The full method is shown below and thanks Phill for your kind words......Boaby

Nothing new here guys just me cooking a simple Biryani that your Granny could cook ..enjoy...I'll be back

1 CHEF SPOON OIL
1 TABLE SPOON T/PUREE
1 TABLE SPOON GARLIC AND GINGER PASTE
PINCH METHI
2 CHEF SPOONS OF YOUR PREFERRED BASE SAUCE....NOTE IF YOU ARE USE A GARHBI BASE THEN YOU MIGHT NEED TO USE SOME MIX POWDER..NOT NEEDED WITH THE GLASOW BASE BECAUSE IT IS A FULL FLAVOURED BASE AND REQUIRES NO OTHER SPICES
1 TABLE SPOON FRESH CORIANDER
PINCH OF GARAM MASALA...I USE MY OWN
1 TABLE SPOON GARDEN PEAS
SOME CHICKEN PIECES
MUSHROOMS
GREEN PEPPER
ONIONS
2 MUGS PILAU RICE
GARNISH WITH PINEAPPLE RING AND CUCUMBER

https://www.youtube.com/watch?v=1RecK1nMVdk

This will not be in my EBOOK..it can only be viewed here, and yes yet again another base sauce,sorry guys..This has been scaled down from the 25k takeaway down to 1k that we now use in the takeaway by the new owners..I now cook from fresh and never freeze currys..Ive never been a fan of turning a curry base into a block of ice..I can't recall any takeaways who store their base in that way..To me it's never the same...I made 4 currys from this enough to feed 5 to six people

This sauce has a hint of sweetness which comes from using mango chutney and brown sugar
STEP 1
1 KG ONIONS
2 PLUMMED TOMATOES
A SMALL PIECE OF GREEN PEPPER
1 TSP CUMIN SEEDS
COOK UNTILL SOFT

STEP 2
SPICED OIL
4 CLOVES
2 BAY LEAVES
4 CARDAMON PODS
1 SMALL CINNAMON STICK
1 TABLE SPOON CORIANDER SEEDS CRUSHED
COOK FOR TEN MINUTES AND STRAIN..

STEP 3
ADD THE REMAINING SPICES AND OIL TO THE BASE ONCE REDUCED
1/2 TSP CHILLI POWDER
1 TSP GARAM MASALA
1 TSP TURMERIC
1 TABLE SPOON SALT
1 HEAPED TABLE SPOON OF BROWN SUGAR
1 HEAPED TABLE SPOON MANGO CHUTNEY
1 TABLE SPOON T/PUREE
1 HEAPED TABLE SPOON GARLIC AND GINGER PASTE
2 TABLE SPOONS CREAMED COCONUT
A FEW SQUIRTS OF LEMON JUICE

https://www.youtube.com/watch?v=COvc5CqnwBE

I normally boil the onions for about 2 hours untill they become mush.The first hour on a high heat,,the last hour on medium ....It's only when you blend and cook further then there is a danger of it burning and sticking to the bottom of the pot.....but with my method,sorry Cafe India method there is no further cooking after the blend...In the past once blended i use to cook for a further 45 minutes but i now add this time before i blend,tasting,making sure it's sweet and sugary and then i know it's ready to blend... Oily curry's are fine for home use but my costumers don't want to see it,,unless you specifically ask for a curry with extra oil, which very rarely happens,infact it doesn't...I'm quite certain tho some guys on here would ask for it that way lol..If i cooki for myself i use the old style bringing the oil back to the top....both ways taste exactly the same,but to be honest i like to feel the oil on my lips...MORE PEOPLE ARE HEALTH CONSCIOUS THAN EVER THESE DAYS...If they can't see oil they think, well it can't really be that bad,,If only they knew The choice is yours...bb1

Thanks guys,,bb1

Thanks guys..I've been getting a lot of work recently for private parties,hence the large amounts i make.The phone never stops,i'm pleased to say..The new improved recipes and video tutorials will go into the book.. cracking combination of spices and herbs,new to me.....bb1