Hi CA,

I'm about to give these a try today to accompany a chicken chaat recipe, kindly donated by a fellow cr0 member.

Just one question if I may; do these puris stay puffed up or will they flattern if pierced? 

Chicken Chaat Puri, as it is served in my local BIR is served with what resembles a very soft, smallish chapatti, usually with a hint of garlic to it, which is probably garlic flavoured ghee, brushed on it before serving?

Ray

Hi Keith,

Quote from: Naga on July 18, 2012, 10:40 AM
Hi Ray,

Good tip for the handles - thanks!

I'll be going for your revised recipe - after all, if it has superceded your previous revisions, I'd be daft not to try the recipe you consider to be the best.

Keith

Well, good luck mate and let us know how you get on.

Ray

Hi Naga,

Perfect skewers my friend, almost identical to mine.  These are great for grilling tikka with as they do reduce the cook time somewhat, and the hole that is left behind means that the curry will run through the meat, making every mouthful wonderfully juicy

There is only one slight negative with them, in time the handles tend to come off but it's no big deal, I just squeeze a little wood to metal glue down the handle, and they're as good as new.

Ray

p.s, good luck with my seekh kebab recipe, which one will you be trying?

Hi Timeless,

Quote from: timeless on July 17, 2012, 09:53 AM
Don't a lot of chinese takeaways use meat tenderiser powder?

As I understand it, some of them use a solution of Bicarb of soda and water. A common ratio is 1 tsp of bicard to 1 tbsp of water.  I've tried this and it really does give you 'melt in the mouth' beef.  I usually let it soak for 30 - 60 minutes and then give it a really good wash afterwards.  I then dry the beef thoroughly before frying, otherwise, the beef releases way to much liquid and ends up boiling instead of frying.

Ray

Hi Keith,

If the seasoning proves difficult to obtain, try mixing equal parts, salt, white pepper, chilli flakes, MSG garlic powder, ginger powder and Chinese 5 spice, this comes pretty close to the ready mixed stuff.

Don't worry about the 'chinese' elements as that 'chinese' flavour doesn't come through but the mix adds a deep spiceyness to the kebabs.

Ray

Hi Naga,

Quote from: Naga on July 12, 2012, 08:44 AM
Did you use Razor's revised recipe from 21/05/2012, or his orginal recipe from 14/03/2010?

At a guess, I would say that Josh has used my original recipe as the salt & pepper seasoning may have proved to be difficult to obtain in Canada? plus, my revised recipe does hold a lot better on the skewers.

Well done Josh, everything looks mouth watering

Ray

Lamb Tikka Jal Frezi

Lamb or Chicken tikka Rogan Josh (with whole green chillies)

Good luck Bob,

This could well be the 1st of many catering jobs my friend!

All the very best mate.

Ray

Hi Jerry,

I really don't want to dampen your enthusiasm mate because I love reading about your experimental adventures but why are you dedicating so much time to this particular ingredient?

I've come to the conclusion that seasoned or flavoured oil really only comes into it's own when used as a dressing or used to fry something very absorbant such bread or even tofu?

I really don't think that it has a place in BIR as an individual ingredient but is more a byproduct of another process.  I know Julian from c2g uses seasoned oil for his base gravy (Bhaji oil) and I know Haldi believes it to be important because he has seen it first hand but I have never seen anywhere using seasoned oil to start off a dish and we have many open kitchen TA's around these parts.

I often, as I have stated many many times, use seasoned oil from my last dish whereby I have cooked the curry in way too much oil, with the sole intention of spooning off the excess to use on my next curry but to be honest, there is only a slight improvement on using fresh.

The best use of this oil I have found, is to use it as a drizzle over bhajis, seekhs or samosas served on a bed of salad.

Sorry to sound so negative Jerry, especially as it is some of your research, experiments and observations, that really inspire and motivate me but I fear that this could be the one nut that will prove to be the hardest one to crack for you.

All the very best,

Ray

He he, lovely Jubbly indeed chewy ;D

Many many thanks guy's for all the suggestions, plenty for me to play around with here.

Quote from: Phil (Chaa006) on June 17, 2012, 01:54 PM

Incidentally, Ray, I don't think you should discount the recipe that omits chat masala : after all, we've long ago learned not to discount recipes for curry that omit curry powder, so there's no reason not to believe that a really good authentic chicken chat (which I also love) can be made with the ingredients of chat masala without including it by name.

** Phil.

Hi Phil.  I agree but this is slightly different in the sense that, we effectively make our own curry powder by mixing a blend of certain spices to form our curry masala/mixed powder/spice mix.  As I've not yet researched the standard ingredients of a typical 'Chaat' masala and have never eaten a 'Chaat' of any description, I didn't want to taste a dish that 'possibly' didn't really represent the true flavour of 'Chaat' if that makes any sense ?

Ray