http://www.youtube.com/watch?v=tE0RBaLf6N4&feature=youtu.be

Hi guys..Mr Singh is on holiday this week.. We have another chef coming in so at long last he showed exactly what he puts in his base sauce..The 25k version takes about 2 nights to make so half the time i would miss things.....this one is only 4k...He would never divulge anything to me in the past..I would pick things up here and there.. His recipe is a closely guarded secret..He had no choice in the matter and showed me everything..he didn't want another chef making some other base sauce..I've never had the luxury for example CBM being showing everything step by step......Made the base in the house today and it taste's incredible i'm having to pull myself away from the pot it's that good..for new members on here you really need to try this or any one else for that matter..A few things i noticed when he was making the base there was no garlic or ginger or methi...i asked him why..he said "you only add it when making your final curry." I thought "ok makes sense"...i made a quick chicken curry earlier on with the addition of garlic and ginger methi..it just blew me away///That' my rant over with guys enjoy..ps probably with this base it will enable you to add mix powders if you prefer..This is totally BIR don't miss out guys....

4kg sliced onions
Approx 2 ? 2.25L water
Heaped tablespoon salt

Cook until reduced then add:

1TBSP cumin seeds
Handful of coriander leaf
1 tsp garam masala
4 heaped TBSP turmeric
50g creamed cocnut block
1 green chilli
? red pepper
1 litre veg oil
4 TBSP tomato puree

Cook on for 1 hour then blend
Cook on until oil rises to top (about an hour)

Note no garlic, ginger, methi as these are added at the curry making stage
http://www.youtube.com/watch?v=scQqsdxBREA

http://www.youtube.com/watch?v=lXcZilLzVMk&feature=youtu.be

The smaller base we use in the takeaway

http://www.youtube.com/watch?v=sGYRjJAavRY&feature=youtu.be

I was asked to write this up for one the members


As promised  Rogan Josh..http://www.youtube.com/watch?v=jyulysVlYZQ

In order of appearance

1 chef spoon seasoned oil excess oil used from my pre cooked beef..http://www.youtube.com/watch?v=OtlZWc...
1 tsp tomato puree
1 tsp methi
1 tsp fresh coriander
1 tsp garlic ginger paste
1 table spoon red chilli sauce ( 2 lge red chillis 2 green chillis 1 table spoon extra hot chilli powder 1/2 tsp red food colouring 1 chef spoon oil ) ..blend to a fine sauce
8 pieces of pre cooked meat lamb or beefhttp://www.youtube.com/watch?v=OtlZWc...
just a sprinkle of fresh coriander
2 table spoons pataks mixed pickle
2 ladels Glasgow base sauce http://www.youtube.com/watch?v=7mQcmf...
1 tsp extra hot chilli
2 table spoons red tandoori paste ( 2 chef spoon pataks tandoori paste..200ml yoghurt some lemon juice 2 tsp orange food colouring )..Just a simple mix..
1 Heaped table spoon garlic butter..In the takeaway we use east end margarine mixed with garlic powder..
Some chopped fresh tomato
25ml single cream

Quote from: h4ppy-chris on June 28, 2013, 11:25 AM
Cheers mate, do you guys up there have oil in your veins and not blood lol.
I know you know your stuff but, half a ltr of oil for that much rice? they would have to sell 1 portion for a fiver, or is oil free up there lol.
keep up the good work mate, it takes all sorts to make a good site.

Your right Chris my chefs an oil freak he just lifts his 5 gallon drum and just pours it in.. as you know Chris chefs don't use measures, they just know..The amount of oil used in the rice has no bearing on the rice itself..I look at it as being kind of full proof sytem for non stick rice..no messing about just get it done quick..basmati in itself is aromatic, all we do is just give it a lift with a few spices that's all that's needed..thanks for your kind words Chris..boaby

Quote from: bigboaby1 on June 28, 2013, 01:03 AM

Quote from: vindapoo on June 27, 2013, 03:06 PM
yuk!

it's not to everyone taste i'm sorry you cooked it and didn't like it..if you could be more specific and tell me a bit more some the things you didn't like about it ...it's one of the most popular dishes in Glasgow and a favourite by many...if replying to any more of my videos if you could try and sum it up with more than one word it would help me ..cheers pal...regards Boaby

a ha now i know what was wrong..it was the tomato ketchup, you should have said vindapoo pal..you don't agree adding it to curry's..thats fine by me but the scots love it..They haven't the foggiest idea it's used in currys..They are not experts like you and i...they just love the taste...iv'e been working as chef now in my takeaway in Glasgow for over a year now but it's nice to hear from guys like yourself with little knowledge of the cooking industry..thats why i'm here to try and help you..I could learn a thing from you guys with your online cooking..A wee tip you need to be more hands on before making judgement...Thanks for your comment..by the way yuk is better than nothing than some of the other comments i've had..if your ever up in Glasgow pop in and see me i'll cook you something nice..its the taste of India Bargeddie Glasgow... i can pm you the number if you need it no probs..boaby

Quote from: vindapoo on June 27, 2013, 03:06 PM
yuk!

it's not to everyone taste i'm sorry you cooked it and didn't like it..if you could be more specific and tell me a bit more some the things you didn't like about it ...it's one of the most popular dishes in Glasgow and a favourite by many...if replying to any more of my videos if you could try and sum it up with more than one word it would help me ..cheers pal...regards Boaby

Quote from: curryhell on June 27, 2013, 11:01 PM
We're all chasing what's at the end of the rainbow Boaby.  We may be chasing differeny rainbows, but for some your postings are the pot of gold  so keep them coming mate.  For those that seek something else, yours will be an approved regional variation when they fancy a change.  Keep up the good work

thanks..Yeh you might be right about the regional thing but it's the only BIR i've tasted apart from the other base sauce thats' been available, so i don't really know any better..I've found my pot of gold after many years of searching, and only because i work in a Indian kitchen. If i can just get some other poor soul to the end of the rainbow then my job is done...My wife is playing the violin in the background..Anyway thanks for everything bud PS..As you probably know i got of to a rocky start when i first joined this site,,,I was only 2 weeks in the job and i thought i knew everthing..wrong ! A year down the line in the takeaway and my knowledge of indian cooking has improved enormously ,if i don't say so myself..I am still learning but slowly getting there..regards  Boaby

Happy chris was asking how they make pilau rice in Glasgow so i said i would make him a vidoi...thanks Chris

http://www.youtube.com/watch?v=Qe88PQwT26U&feature=youtu.be