hi guys
one drunken night in ashford kent went into ashford grill and kebab house whilst i was waiting i asked about the chilli sauce of course being a bit of a chilli-head he said they use tomato puree, chilli powder and water.just getting the quantities right you mix it all up in a small saucepan and simmer until ready you would probably need it to cool. i have tried it too much success just getting it to the right consistency and heat level you like. the bottled kind you guys are talking about is concentrated sauce and tastes lovely and hot but i have found that it is mainly found on the shelf at the old kebab van as opposed to the shops i have been into. the nearest to me is in headcorn (shop that is) it makes its own it very different to ashfords it has celery tiny pieces of pepper tomato juice or watered down puree and chilli powder but it is quite watery and not as hot .


hope this helps you with those saturday nite cravings for heat.

regards
gary

hi all thought i would re-post the recipe for the curry gravy from my local as maybe there are a few people having joined this forum that may actually try this very good sauce. to date i believe that stew( admin) was the only one who posted that he tried it but changed the recipe because he & the rest of the forum were sceptical of the use of garam masala in the base.

this sauce was tried by a guy @ my work place he and his wife went off got all the ingredients in preparation to cook the next day.but when they got home they were so excited they made the sauce  from scratch followed to the letter.and then used the methods to make madras from curryhouse cookery.90mins later they were both sitting down to eat their meal.then next day he came in and he told me they couldnot have believed how good it was. he used to contribute approx ?2000 a year to his local restaurant now he has atleast 1-2 a week that he just has to go to his refridgerator and in 20 mins he has a restaurant quality curry. my other claim to the quality of this sauce is another friend who i gave KD's base recipe for and his wife thought he had been to the takeaway, but once i had given him the recipe from my local he was even more impressed and so were his family and friend sso much so he was talked into doing a curry for 50 people and again this sauce was a big hit even though all he did was make a chicken curry, i could go on and on like Darth(regarding feedback from friends ;D)

all i'm saying is try it (sensing alittle deja vu!)

ingredients
4 large onions
1 green pepper
1 carrot (4-6in)
5 green chillies
1/2 tin of tomatoes blended
1 cup of veg oil(standard coffee cup)
1/2 bunch of fresh coriander
3/4 litre of water
chop all ingredients put in pot boil for 30 mins

remove from heat add(these spices are your curry powder to use with the final curries)

2dsp turmeric
1 dsp chilli powder
1dsp ground coriander
1dsp cummin
1dsp yes here it is garam masala
mix well return to heat for 30 mins on simmer with lid onstirring occassionally. and there you have it remove the oil from the top before blending then return it to the  sauce oh just blend to the consistency of puree for no more than a minute. if you have precooked you chicken and rice in the time for the sauces cooking time you will have cooked base form scratch to final dish in 90mins max. you can use this with any of the final recipes on this forum and don't be put off because  there is no garlic/ginger in the base all i ask is for someone to try you will not be disappointed.

good luck to all. be open minded

regards gary

hi guys/ girls happy new 1

this is the story of how CTM was first created......

a customer in an indian restaurant was served thei order of tandoori chicken and was reported to have said to the waiter my chicken is awfully dry so the waiter took the tandoori chicken back to the chef and reported to him what the customer had said so he  promptly looked in a cupboard pulled out a tin of heinz tomato soup poured it in a pot on the stove added some spices , some coconut and then poured in some single cream stirred in well poured it over the chicken then garnished with fresh coriander took it back to the customer and behold the birth of chcken tikka masala. many people seem to have reported that it was they who had created this dish but only 2 people must know who the chef was and who the customer was .....themselves.

never made a ctm not hot enough for me but i did have something quite close in a sense.the name is quite a mouthful it is a Balti garlic chilli chicken tikka masala one of the best curries and most flavoured i've ever eaten.that was many years ago but i did order it in my local but not the dish i remembered.

anyway that's my 2p on the matter  ;D

regards to the best chefs in the world cr0......
gary

Is deep frying the paneer the way the curry houses do it?

have a look at KD's recipe for sag paneer from the curry secret. i would not have thought that they would deep fry this or the paneer would be very crispy the heat from the final dish should be enough to melt the cheese i'm sure


regards gary

 hi angelina

yes please i do hope you still have the dvd's. i'm not really that good on the computer , well not good enough to follow bittorrents.... or even turbos...
so would love to watch them  if you could contact me i will give you my address to forward them to

thank you in advance

regards gary

hi guys/girls

at last managed to type up  the recipe from my visit to watch my vindaloo cooked sorry it has been so long so i hope it is worth the wait


Ingredients
2tbsp veg oil(i have reused oil form top of gravy )
1/2 tsp fine chopped garlic
7-8 pieces of cooked chicken( just boil in water with 1/2 tsp of turmeric for 10-15mins)
1tsp rajver masala(mix together 2pts turmeric 1 chillipowder 1coriander 1 cummin 1 garam masala)
1 1/2 tsp tomato puree( from tin watered down slightly not runny)
4-5tsps chilli powder
a good squirt clear malt vinegar
2-3 ladles onion gravy
4 pieces cooked potato( boiled with turmeric)
2 tsp fresh coriander
1/2 tsp salt

heat oil (not too hot) add garlic fry for 30seconds until it "floats" then remove from heat to add salt, tomato puree, masala mix, chilli and then the vinegar return to heat for 10seconds then quickly add 1 ladle of onion gravy mix well cook for 3-4mins to evaporate down. add another ladle of gravy then add chicken cook quite high for 4-5 mins then add the potato add a little  more gravy cook for 3-4 mins then add the coriander mix well for 1 min then serve . it tastes fantastic give it a go using the onion gravy i posted from rajver. as i have said before you might be surprised. then try this method using KDs' modified sauce try using 1/2 quantity of ginger add more oil  and water down to the right consistency maybe try cooking the onions ginger garlic boiling for the first 1/2 hour then simmering for a further 1/2 hour, blend the add the tomatoes fried in oil and turmeric(tarka) then boil/simmer skim for the last 30mins.
i have had one thought maybe it is the raw onions the give overpowering smell( it does linger alot) remember passing a hot dog stand , from  how far away can you smell those boiled onions. so maybe we should wash them 1st then blanch them before putting them in the pot for cooking? it's an idea

well i hope you all good cooking

gary

Quote from: George on October 12, 2005, 09:29 AM
I'm sure that Indian take-away and restaurant food is about as unhealthy as you can get, which is why I am making deliberately slow progress in trying out many of the great-looking recipes on this site, and seldom visit the restaurants these days. We all know how much oil is in it, for a start, and how much you can see in a typical dish served up. It must be like eating a whole slab of margarine in one meal. I also assume the BIRs use very high levels of salt. Those are the two main things, actually, together with sugar and coconut in dishes like korma and CTM.

Regards
George

sorry george but i beg to differ.sure alot of oil is not good for anyone but 99% of places now know not to use hydrogenated veg oil. and if it is as pete & cq have both witnessed the re-use of oil from the gravy and only 2tbsps of oil is used in the final dish if not then scooped off before adding coriander then the only thing to worry about is 40 day fast before going to his restaurant to eat a CTM personally i think you have more to worry about when sitting down to your sunday roast. also the fact the pete witnessed a previously unconsidered secret ingredient in his chicken balti ........wait for it .......water(now how authentic is that!)

when you actually break it down what is actually(oops!) what i mean to say is that onions ...good for you ,ginger, garlic, carrots, coconut, chillies, almonds, chicken(@ Rajver they boil it with some turmeric and when the final dish is complete tastes moist tender or is that succulent) is one of the healthiest meats there is. and as for salt the chef actually said it should actually be added to the gravy after you have tasted it because the onions maybe sweeter or saltier depending how lucky you are.

regards

gary

Quote from: Nessa on October 11, 2005, 11:06 AM
Cheers Anthony, that looks very promising!

I wonder if this sauce method can be adapted to produce a restaurant 'tikka masala' sauce, which apart from the deep red food colouring is very similar to a korma sauce but with a little more spice and heat. The masala sauce around here is the same everywhere, very coconutty and fairly sweet.? My daughter is addicted to the stuff!

Any ideas from anyone please?

when i saw my vindaloo cooked(still typing up) the chef was also doing one of the " sitdowns" a dish which after i said is that a korma he said no chicken pasanda (made using chicken tikka?) he showed me 2 10 litres  tubs on the bottom shelf just behind him when cooking he said they were  (the lighter one)  pre-made korma sauce ( may be the wrong word to use) because it looked more like a paste (looked alot like lard) and the other he said was a masala sauce which was a deep rich reddy?orange colour. he used the korma paste in the pasanda. so maybe they use a combination of the 2. it would  make alot of sense for the restaurants to do this as it is all about producing the food quickly. by the way he gave me his recipe for korma he uses coconut powder! and not coco- block.

well i hope this helps alittle
regards
gary

hi pete
the vindaloo i saw cooked was very hot and the onion gravy as i said in my post it reminded me of kds' gravy. do you believe that it is more in the technique now having hands on experience (lucky git ). which dish did you help cook? how did you feel when you were cooking it  because i know from my 2 visits to Rajver that on each occasion my heart was racing with adrenalin & i was only watching, did you flambe the pan (not having the luxury of having a gas cooker no chance for me  ) but Miah the chef @ Rajver flambed my vindaloo four times in the space of 10mins without batting a eyelid or singe-ing?

will stick to using onion gravy that i posted for now but again like everyone else i will going back to where it all started curry secret here i comeeeeeeeee. now i believe in my ability to create a copy. but if there is one critisism of kds' cooking style ie putting the gravy in before the spices have been through the bhoona....he he!

anyway time is was writing up those recipes

regards

gary

hi guys & girls

rang for takeaway @ Rajver on thursday night and asked to see my vindaloo being cooked ( i last saw my vind being cooked in the same kitchen by a different chef in april which i posted )(although i had no one say they followed the recipes posted....but that another bitter story ) anyway back to thursday night i was told to arrive about 8 o'clock. i was invited into the kitchen and sat on a small stool whilst ....... (sorry guys/ girls that's another posting.) but my reason for posting is that i tasted the base sauce..... i said i tasted the base sauce well it was a bit on the bland side and the funny thing it reminded me of do you know ? you'll never guess.... Kris Dhillons minus the gingery undertone that i found with her sauce. so i do not believe i have said before there is no secret ingredient in the curry base. anyway for the story of my visit to rajver, the techinque, and the recipe for a stonking good hot vindaloo please watch for new posts soon. i will also tell you what i did lastnight with 1/2 microwave tub of watered down Rajver onion gravy(posted). to coin a phrase "oh..... my..... god.....!


regards

gary