sorry in all it took about 5 minutes to cook! ;D
regards
gary
regards
gary
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#502
Phall / Rajver phall sauce-( as cooked by me)
February 05, 2008, 02:40 PM
hi guys/gls
went to Rajver last night and asked to see my phall sauce cooked (having already witnessed the making of my vindaloo and a madras sauce), they said yes of course come through as it was not busy. so i went into the kitchen expecting to be shown how
it is cooked, but to my surprise the chef asked if i wanted to cook it i couldn't believe it so i said yes.so here goes with the making of Rajvers' phall sauce.
Rajver phall sauce ( will fill normal large foil container)
2 tbsp of curry oil(warmed from the ghee pot at the back of the cooker)
1 pinch of chopped garlic
1 1/2 tsp of rajver masala(their mixed curry powder, 4 parts turmeric, 2 parts rajah madras curry powder, 1 part chilli powder 1 part coriander, 1 part cummin and 1/2 part paprika)
2 rounded dsp chilli powder
1/2 tsp salt
1 dsp tomato puree (concentrate from a tin watered 50/50)actually looked like blended tomatoes
3 1/2 ladles of runny curry gravy
1 tbsp of lemon juice
a pinch of chopped coriander
heat frying pan (medium heat) for about 10-15 seconds then add the curry oil,
add the garlic and when it starts to float remove from the heat and add the curry powder the chilli powder,salt and tomato puree and mix well returning to the heat now on medium high). when you smell toffee aroma (fumes) add the first ladle of
curry gravy mix well it quickly reduces then add rest of the curry gravy mix well and allow to bubble for a couple of minutes (add your choice of main ingredient here).
then add the lemon juice stir in. cook for 2 more minutes or until you have the desired consistency add the coriander and mix in. turn off the heat and let it sit for 30 seconds. garnish with another pinch of coriander and serve!
the sauce was fantastic and i cooked it first hand. and that cost a grand total of ?2.50, i had already precooked rice and my chicken and then added it to the sauce, adrenalin was still pumping round 2 hours later! an experience never to be missed.
i hope you chilli heads out there will try this hot and totally delicious!
regards
gary
went to Rajver last night and asked to see my phall sauce cooked (having already witnessed the making of my vindaloo and a madras sauce), they said yes of course come through as it was not busy. so i went into the kitchen expecting to be shown how
it is cooked, but to my surprise the chef asked if i wanted to cook it i couldn't believe it so i said yes.so here goes with the making of Rajvers' phall sauce.
Rajver phall sauce ( will fill normal large foil container)
2 tbsp of curry oil(warmed from the ghee pot at the back of the cooker)
1 pinch of chopped garlic
1 1/2 tsp of rajver masala(their mixed curry powder, 4 parts turmeric, 2 parts rajah madras curry powder, 1 part chilli powder 1 part coriander, 1 part cummin and 1/2 part paprika)
2 rounded dsp chilli powder
1/2 tsp salt
1 dsp tomato puree (concentrate from a tin watered 50/50)actually looked like blended tomatoes
3 1/2 ladles of runny curry gravy
1 tbsp of lemon juice
a pinch of chopped coriander
heat frying pan (medium heat) for about 10-15 seconds then add the curry oil,
add the garlic and when it starts to float remove from the heat and add the curry powder the chilli powder,salt and tomato puree and mix well returning to the heat now on medium high). when you smell toffee aroma (fumes) add the first ladle of
curry gravy mix well it quickly reduces then add rest of the curry gravy mix well and allow to bubble for a couple of minutes (add your choice of main ingredient here).
then add the lemon juice stir in. cook for 2 more minutes or until you have the desired consistency add the coriander and mix in. turn off the heat and let it sit for 30 seconds. garnish with another pinch of coriander and serve!
the sauce was fantastic and i cooked it first hand. and that cost a grand total of ?2.50, i had already precooked rice and my chicken and then added it to the sauce, adrenalin was still pumping round 2 hours later! an experience never to be missed.
i hope you chilli heads out there will try this hot and totally delicious!
regards
gary
#503
Lets Talk Curry / Re: Interesting insights from Heston Blumenthal on a few things near and dear...
January 30, 2008, 03:35 PM
hi ast i watched both series and yes the guy is just like his name suggests.... but the guy is like the inquisitive boy that asks why?! was not that impressesd by the ctm episode but then again i was hoping like most of the peeps on this site for a bir ctm and not his take on the authentic butter chicken that he reproduced and called it ctm.imho. but it is fascinating to watch the lengths he goes to reproduce what he remembers albeit from his childhood. the smells and sensations which he remembers and recreates it. i have got the ctm episode on dvd could try to copy and send to you if you pm me with your address.
regards
gary
regards
gary
#504
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: rajver vindaloo sauce - new chef/ and base sauce recipe
January 17, 2008, 05:10 AM
hi ast
it is the only smell that comes to mind and that comes from talking to chef. it is a toffee type smell.
glad the method and gravy worked for you
regards
gary
it is the only smell that comes to mind and that comes from talking to chef. it is a toffee type smell.
glad the method and gravy worked for you
regards
gary
#505
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: rajver vindaloo sauce - new chef/ and base sauce recipe
January 15, 2008, 05:06 AM
yes carrot and coriander but no chillies
regards
gary
regards
gary
#506
BIR Main Dishes Chat / Re: Vindaloo Experiment #1 (Illustrated)
January 03, 2008, 02:56 PM
hi ast you must have known
just logged on and read your posting very good and i am pleased that peeps are getting the results using the method i posted. what i was going to say was rather than putting more chilli powder in change to a really hot one like TRS extra hot chilli powder or ask in a local asian store.or fry a couple of really hot chillies in the oil and sauce then remove,i would go for green chillies though as i think the reds tend to be bittererer.oops!
well done again with the pictures. would love to post something but abit useless at things like that at mo. and i am on stupid dialup a the mo also. but just waiting for broadband modem to turn up so maybe soon.
keep up the good work ast
regards
gary
just logged on and read your posting very good and i am pleased that peeps are getting the results using the method i posted. what i was going to say was rather than putting more chilli powder in change to a really hot one like TRS extra hot chilli powder or ask in a local asian store.or fry a couple of really hot chillies in the oil and sauce then remove,i would go for green chillies though as i think the reds tend to be bittererer.oops!
well done again with the pictures. would love to post something but abit useless at things like that at mo. and i am on stupid dialup a the mo also. but just waiting for broadband modem to turn up so maybe soon.
keep up the good work ast
regards
gary
#507
Lets Talk Curry / Re: A personal tour of the Kitchens of Saffron Restaurant in Lincoln
December 23, 2007, 05:20 PM
hi guys/gls
i see that life is circular again. i mentioned the three pot method a couple of years ago and we have recipes for all of them on this site.
terry posted a quick korma type paste made up from coconut powder sugar ground almonds and cream. pete posted a recipe for red masala paste used in the CTM demo he had and im sure that i reposted both of them under the heading 3pot method acheived? if my memory serves me correctly.
good work in getting the chef interested. easy when you know how!
last night i had a completely free meal from Rajver in payment for delivering their new menus to about 800 houses in my local village. and also wrote out christmas card along with bottle of wine and 4 beers.to say thanks so i will be pushing for another demo and push even harder for a day in the kitchen aswell. in the new year
meal tasted even better than normal
set meal for one chicken tikka starter onion bhajis with salads, chicken vindaloo pilau rice bombay aloo naan and pops and extra large vindaloo sauce also a lime pickle and 2 mint sauces it all should have cost 20 pounds but mine for free. the key was i'm a postman that normally works inside but i was covering my postmans delivery and the last drop is next door to my house oops!
and what with the time of year it was hard work.
but worth every penny
anyway Merry Christmas to you all and happy currying!
regards
gary
i see that life is circular again. i mentioned the three pot method a couple of years ago and we have recipes for all of them on this site.
terry posted a quick korma type paste made up from coconut powder sugar ground almonds and cream. pete posted a recipe for red masala paste used in the CTM demo he had and im sure that i reposted both of them under the heading 3pot method acheived? if my memory serves me correctly.
good work in getting the chef interested. easy when you know how!
last night i had a completely free meal from Rajver in payment for delivering their new menus to about 800 houses in my local village. and also wrote out christmas card along with bottle of wine and 4 beers.to say thanks so i will be pushing for another demo and push even harder for a day in the kitchen aswell. in the new year
meal tasted even better than normal
set meal for one chicken tikka starter onion bhajis with salads, chicken vindaloo pilau rice bombay aloo naan and pops and extra large vindaloo sauce also a lime pickle and 2 mint sauces it all should have cost 20 pounds but mine for free. the key was i'm a postman that normally works inside but i was covering my postmans delivery and the last drop is next door to my house oops!
and what with the time of year it was hard work.
but worth every penny
anyway Merry Christmas to you all and happy currying!
regards
gary
#508
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: curry gravy from rajver(biddenden) revisited
December 17, 2007, 12:49 PM
hi coryander
yes they are the ones.
regards
gary
yes they are the ones.
regards
gary
#509
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: curry gravy from rajver(biddenden) revisited
December 17, 2007, 05:00 AM
hi guys
this sauce isnot the new base sauce from Rajver if you look at the posting new chef bases sauce and vindaloo recipe which i posted last month. i think you will find you will acheive better results. thew bonus is that i also posted the recipe for madras sauce and spice mix as well. the method also is much easier to follow and will give the almost exact copy of Rajvers curries and if you have the heat output. try cooking it in a large stainless steel balti dish because they are so thin the heat gets to the food quicker ie heats up quicker.
hope this helps. that is not to say you won't acheive a good curry with this sauce.
regards
gary
this sauce isnot the new base sauce from Rajver if you look at the posting new chef bases sauce and vindaloo recipe which i posted last month. i think you will find you will acheive better results. thew bonus is that i also posted the recipe for madras sauce and spice mix as well. the method also is much easier to follow and will give the almost exact copy of Rajvers curries and if you have the heat output. try cooking it in a large stainless steel balti dish because they are so thin the heat gets to the food quicker ie heats up quicker.
hope this helps. that is not to say you won't acheive a good curry with this sauce.
regards
gary
#510
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Haldi's Curry Base (from a local restaurant)
December 02, 2007, 09:55 AM
hi haldi
have you tried this base but frying garlic and ginger puree until browned (remember this is what you said at the very beginning), or if you add like a tarka but at the start. i'm sure that this will add depth to you base so when it is reheated bir heaven. when i saw my madras sauce cooked @ rajver he showed me in the fridge in a bucket was thick undiluted base sauce just like you have mentioned. i assume that the oil or at least most was reclaimed before blending. it is then cooled down which in turn will thicken it and water is added when they need it. i think one key is to allow you base sauce to rest after you have made it for at least 2-4 hours before use this allows the spices time to develop.
just a few thoughts
regards
gary
have you tried this base but frying garlic and ginger puree until browned (remember this is what you said at the very beginning), or if you add like a tarka but at the start. i'm sure that this will add depth to you base so when it is reheated bir heaven. when i saw my madras sauce cooked @ rajver he showed me in the fridge in a bucket was thick undiluted base sauce just like you have mentioned. i assume that the oil or at least most was reclaimed before blending. it is then cooled down which in turn will thicken it and water is added when they need it. i think one key is to allow you base sauce to rest after you have made it for at least 2-4 hours before use this allows the spices time to develop.
just a few thoughts
regards
gary