Hi Bob,

Hope you crack this one.  I'll have to order one and see if I can decipher what's in it!

Ray

Guy's,

I'm looking for a 'good' Chicken Chaat recipe of restaurant quality (or thereabouts ).  I personally have never ordered it, so don't know what taste I'm looking for but I will order one in the next couple of day's.

There are three recipes posted on cr0 but one looks really over spiced for a single portion, one contains no 'chaat masala' (would have thought that to be integral?) and one contains Chicken tikka, which to my mind, would offer a different flavour to a traditional chaat?

Can any of you fine lads and lassies help out?

Thanks in advance,

Ray

Hi Phil,

Yes, I did query the logic of your suggestion, and continued to query it for some time.  However, I did actually put it to the test and to my suprise, you was absolutely spot on.  I should have come back and acknowledged this on the forum, so my humble apologies for that

What I did find at the time that yes, doubling up on spices did take the dish in the wrong direction but for me, the biggest impact came from the garlic and ginger paste, so much so, that I reckon you could get away with a single measurement of GG paste, even in a 'doubled' up dish!

Ray

Hi Chris, interesting videos and an interesting subject in all. 

Now, I must confess, even though you insisted that we shouldn't, I couldn't keep my eye's off the pie at the back

Ray

Spot on Chris, exactly same method as me

Only one word can describe how I feel today.....WOUNDED..!

Ray

Hi George,

Interesting post.  I should think that people who include such acronyms as 'lol or lmao, or indeed pmsl' do so with the intention of adding some 'humour' to their post/reply or comments.  No, i doubt very much that they are really 'laughing Out loud or p***ing themselves laughing' but are merely displaying that fact they they find the post amusing, pretty much in the same way as using some of the emoticons that the forum allows.

Quote from: Phil (Chaa006) on May 12, 2012, 04:43 PM
I am inclined to think of "LOL" as analogous to smoking : mindlessly adopted by those who are more influenced by peer pressure than by their own inate intelligence.

Mmm, bit harsh I think Phil?  I have used 'lol' on many occasions on this forum but not because I lack intelligence or feel under pressure to 'conform' to an expected style of chat!  I've used it in the context that I have explained above.  I do agree that there is 'some' pressure to understand how the youth of today communicate, especially if you have teenage children.  I allow my teenage son to use MSN messenger, as long as he understands that from time to time, i will insist on looking over his shoulder just to monitor his activity.  To be honest, he may aswell be writting in 'Martian' because I can not understand a single word of it BUT he thinks that I can, so hopefully, that keeps him in check?

I would say though, I can understand why it would annoy some members, afterall, this isn't really a 'Chatroom' so using acronyms, abbreviations and slang, to speed up response time, isn't really appropriate on a forum such as this.

Ray

Hi Jerry, thanks for your thoughts.

I honestly think that searching for the 'secret ingredient' within oil, is a red herring.  It most definitely plays it's part and without it, we couldn't achieve that BIR aroma but it's what you add to it that creates the taste, and not what you add it to!

I also think that we have to be careful in trusting our noses when trying to identify 'that' aroma!

I have to admit, when I'm in the full throws of a BIR cooking session, I can not separate individual smells and it takes me at least a good hour to recover.  Unfortunately, I have previously thought a curry left to stand, helps develop the flavour and the aroma, and to some extent, I would say that still stands but I'm leaning more towards the fact that the 'standing' time is more beneficial to me than it is of the curry.  My senses recover and I can actually taste the dish in all it's glory.

Now, spoon off some of the oil made in that dish, and set it aside or in the fridge.  Take it out and have a smell.  To me, it absolutely smacks of that BIR aroma, so for me, the aroma is created at the frying stage and not so much in the base.  I don't really subscribe to Julians theory of using seasoned (bhaji) oil, as I think the oil's flavour is too subtle to come through in a 10lt + size base.  Of course, I will be in a better position to comment after my visit to c2g in June.

For me, it's spices (ground or whole) tempered in oil that creates the aroma with the addition of the garlic and ginger and of course, the onion contained in the base gravy. I just feel that as we are cooking our dishes, we don't always realise it.

Ray

Hi UF,

Just going through your ingredients list, with the exception of the frozen chilli, how does this recipe differ to a Chicken Tikka Jal Frezi?

Edit: Just spotted the CTM sauce, my apologies :

Ray

Hi NJ,

I write/type out my recipes on a word doc and save in the relevant folder ie; Curry Recipes, Starter Recipes, Supplementary Recipes and so on.  I then print them out, laminate them and pop them into a A5 binder, creating a recipe book if you like.  I also accompany each of the recipes with a photo, just to show what the end result should look like.

Even 'er in doors' picks up my recipe book for a quick look, unfortunately, she doesn't treat it as a recipe book but treats it more like her own personal 'Takeaway Menu' that delivers for free 

Ray