Chilli pakora

http://www.youtube.com/watch?v=JLSj5ZgjEvc

http://www.youtube.com/watch?v=OtlZWcPP3sA&feature=youtu.be

Quote from: Phil [Chaa006] on May 30, 2013, 03:17 PM
Well done, BB1 :  it takes guts to say "I was wrong", or even "I made a mistake", but you have done it and we all will benefit.

** Phil.

thanks Phil....base sauce video http://www.youtube.com/watch?v=7mQcmf5zvII

Got it completely wrong sorry guys..i had only been working there a few days and tried to scale down a 25k version down to 7k..9 months down the line and a bit more experience with working in the takeaway this is now the end result..This version is now a big success and taste exactly like the takeaway 25k version.. I never actually made the 7k myself..I wasnt far away with my method..oil was the main issue..my chef has a ten gallon drum and just poured it in .. My guess was way out...I got it wrong, that's all ..we all make mistakes

3.5 killo onions chopped
1/2 litre vegetable oil
2.7litr's water
one side of green pepper chopped
50grams coconut cream
3 green chilli peppers chopped
2 medium tomatoes diced
1 handful fresh coriander
6 garlic cloves chopped
1 inch piece ginger chopped..or 1 table spoon garlic and ginger paste
1 table spoon salt
1 table spoon sugar
1 table spoon of garam masala
3 table spoons turmeric
1 table spoon cumin seeds
1 table spoon tomato puree
1 table spoon fenugreek leaves ( methi )

all measure are heaped

step 1..place onions in pot add cumin seeds and coriander and add water
cook for about 2 hours untill soft..time may vary

step 2..add the rest of your ingredients and cook for another hour

step2...the sauce is now ready to blend.after blending cook for a further 2 hours on a low heat
untill the sauce sweetens..keep tasting as you go along...when you get that sweet taste then it's ready

Quote from: chewytikka on May 15, 2013, 12:01 PM
Good Vid H4ppy.
You can knock this up a lot quicker using your pressure cooker.
Once you've done the Bagar, add the Chicken wings, a mug of water or thin Garabi
lid on, high heat to bring the pressure up, cook under pressure for 10 mins on medium heat.

Loads of versions of this basic recipe, you could try my Bengali Chicken Roast
https://curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680
Bengali Bob posted a Shatkora version here
https://curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792

Takes a lot of practice to eat curry and rice with your fingers, but
the main point is your feeling what you eat and your not swallowing bits of bone with every
bite.
Left handers, need not apply for this ;D

cheers Chewy
[/quoteI work along side two other indian chefs and have never once seen them eating rice..It's either a nan or a chappti to soak up the curry..never in millon years would they use utencils..People say they could never eat a curry without rice, many Indians rarely do...Well from my experience anyway..I have staff currys frequently, and never with rice, just a chappati..i'ts a tottaly a new experience, i love it...cheers Boaby

Quote from: chonk on May 15, 2013, 10:35 AM
Hi Chris!

Quote from: h4ppy-chris on May 15, 2013, 10:26 AM

If you have never eaten a curry with your fingers you're missing out, i have not got a clue why the curry seems to taste better but it does

It's because you avoid the metal in your mouth ,)



Looks good (: Never heard of "staff curry" before, but it makes absolute sense!

Greetings!

your right Chris using water does stop the onions from burning i'll keep that in mind, it's just that my chef justadd more oil if is starts to stick.he cooks the the spices for at leasts a hour before adding the chicken giving the spices more time to mature..they don't seem to bother if it sticks to the bottom infact i think they deliberately let it stick and scrape it back into the mix.. just the way you would scrape the sides off when making BIR curry because thats where all the flavour is..The same principle is used in a staff curry..i've said to them when making their staff curry it's starting to burn and have told me to leave it they want that to happen.. strangley there is no burnt taste to the final dish..when they add the onions spices etc they stick a lid on it and just leave it and come back to it every so often and if it needs anything they just add more oil...another on of my favourite staff currys is Spinache chcken i'm sure your chef does one aswell........happy cooking Chris......Boaby1

Not unlike the staff currys at my own takeaway and your right they are better than the ones on the menu..The only difference with mine is the addition of cumin seeds at the beginning with the aromatic spices..we don't use water, if needed we use more oil..They cook everything on the bone..I think every staff curry's must be similar all over..Our pre cooked chicken is made roughly in the same way.. we would then add that to the base sauce..excellent video thoroughly  enjoyed it

Boaby

Lamb pathia http://www.youtube.com/watch?v=QxBNbFZ15ag
Lamb pathia http://www.youtube.com/watch?v=52FXnojgbH0
Pre cooked Lamb http://www.youtube.com/watch?v=OhvpjlY02qo
Chicken Chasni http://www.youtube.com/watch?v=7kG5gYV2Ros
Lamb Balti http://www.youtube.com/watch?v=p6xPZOglAXI
Glasgow base sauce http://www.youtube.com/watch?v=7mQcmf5zvII
Actual footage from a Glasgow takeaway base sauce 25k version http://www.youtube.com/watch?v=KXPGC2-crlY
More from the takeaway http://www.youtube.com/watch?v=sZjv8xhsGMk
The Taste of India behind the scenes http://www.youtube.com/watch?v=VsBqHnGj3Pc
Award winning chef Mr Jagtar Singh http://www.youtube.com/watch?v=EKwwXmlpSM0

Quote from: Phil [Chaa006] on April 09, 2013, 09:39 AM
Good to see you back again, BB :  keep 'em coming !
** Phil.

Thanks Phil...I find this a difficult site to work on...too many negative comments from some people ..They think i'm trying to poising them...Eventually by hook or crook i will get my point across...sometimes people don't like change.. I've come up with this unique way of cooking and i think it's the fear that maybe  they have been doing this wrong for years maybe it's jealously i don't know that they haven't come up with this, so they will question my every move to prove me wrong..some crazy people on here it actually frightens me..some kind of curry war...I am being taught by one of top Indian chefs in Glasgow  I'm only trying to share that knowledge...I just hope the witch hunt is over.

cheers Phil.........boaby