How To Make Curry House Style Base Sauce - British indian Restaurant Cuisine Recipe Tutorial
This is a scaled down version of the large base sauce which is featured in my cookbook 'The Curry Guy'. With this base sauce, you can make everything from the mildest korma up to the spiciest vindaloo or phal. This is a simple sauce like those used at the best curry houses around the UK. It freezes very well so you can always have it on hand for that last minute curry craving. With this sauce, you can make all the most popular curry house curries in about 10 minutes.
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How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious
Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style traditionally prepared by his family in New Delhi, India.
Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Host: Akshay Bhardwaj
Sr. Culinary Producer: Kelly Janke
Producer: Mel Ibarra
Senior Producer: Ali Inglese
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Ben Townsend
Audio: Kurt Pierce
Production Assistant: Samantha Cadiff
Researcher: Vivian Jao
Casting: Vanessa Brown
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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Simple Tomato Onion Curry in 10 Mins | Hotel Style No Vegetable Gravy Sabzi | Pyaaz Tamatar ki Curry
full recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
Tomato Curry Recipe | Tomato Onion Curry | Pyaaz Tamatar Ki Curry | Thakkali Curry | Tomato Kura with detailed photo and video recipe. An easy and simple gravy-based curry recipe made with ripe tomatoes, onions, and whole spices. It is an ideal multipurpose side dish recipe that can be served as it is with roti, chapati, or with the choice of rice. Particularly, it is a perfect dish when you are running short of ideas or with vegetable options and yet crave a tasty curry.
Tomato Curry Recipe | Tomato Onion Curry | Pyaaz Tamatar Ki Curry | Thakkali Curry | Tomato Kura with step-by-step photo and video recipe. Tomatoes and onions are the primary ingredients when we talk of Indian curries and cuisine. It basically provides the required foundation and base when sauteed with finely chopped onions, for most of the popular curries. Later it is mixed or tossed with the preferred hero ingredient to make the perfect curry. Yet you can make a simple 10 mins curry with these 2 ingredients and Tomato Onion Curry is one such recipe.
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இது தான் Basic Gravy, இதை வைத்து 40+ Recipes செய்யலாம் 5 நிமிடத்தில் | CDK 891 |Chef Deena's Kitchen
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All Purpose Gravy | Basic Gravy | Restaurant Taste Curry at home | Simple Gravy | All Purpose Basic Gravy |
Basic Gravy
Onion (Big Size) - 3 No's
Tomato - 4 No's
Green Chilli - 6 to 8 No's
Garlic - 20 Cloves
Ginger - 2 to 3 Slice
Cashew Nuts - 20 to 30 No's
Ginger Garlic Paste - 1 tsp
Cumin Seeds - 1/4 tsp
Whole Garam Masala - For Tempering
Turmeric Powder - 1/4 tsp
Chilli Powder - 1 1/2 tbsp
Coriander Powder - 1 1/2 tbsp
Kasthuri Methi - 1 tbsp
Salt - To Taste
Oil - For Cooking
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Hello!! My Name is chef Deena from the popular Adupangarai show in Jaya TV Viewers must have seen me in Zee Tamil shows as well. My Culinary journey as a trainee to become an Executive Chef is incredible. My experience in the culinary field is for more than fifteen years and my USP is Indian cooking !! Apart from being a TV cookery host, my experience lies mainly with being employed in some of the major star hotels across the country especially the Marriott group.
Chef Deena Cooks is my English Youtube Channel! Practical, simple recipes are my forte and using minimal easily available ingredients is my hallmark. Rudiments of cooking and baking are taught from scratch and any amateur cook can learn to make exciting dishes by watching my channel! Also, Cooking traditional foods, Easy cooking Recipes, Healthy Snacks, Indian curries, gravies, Baking and Millions of other homemade treats.
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How to make BIR Base Gravy - British Indian Restaurant Base Gravy Recipe - Base Sauce
Base gravy is used by many British Indian Restaurants (BIR) as a key element when cooking curries. If you want to recreate the BIR taste at home, then base gravy is essential. If you don't have the time to make your own base gravy then you can order our pre-made, genuine BIR base gravy here:
Our base gravy recipe is intentionally simple, we use the base gravy as a basic foundation to the curry. The base gravy won’t taste particularly good on its own, it will taste like a weak onion soup.
The magic happens when you combine the base gravy with additional ingredients, spices and heat which add the layers of flavour and intensity that you find in a good curry.
=== INGREDIENTS ===
2kg Peeled Onions Roughly Chopped
60ml Vegetable Oil
20g (2 teaspoons) Garlic Paste
20g (2 teaspoons) Ginger Paste
3g (½ teaspoon)Turmeric Powder
20g (2 teaspoons) Tomato Puree
200g (½ tin) Plum Tomatoes
15g (2 heaped teaspoons) BIR Mix Powder -
1200ml Water
Makes approx 2.2kg of base gravy (enough for around 10-12 curries)
=== COOKING INSTRUCTIONS ===
Prep time: 15 mins | Cooking time: 100 mins
1. Peel and roughly chop the onions
2. Heat a pan on a medium high heat and add the vegetable oil
3. Add the garlic and ginger paste, turmeric powder, tomato puree and the plum tomatoes. Stir well and cook for 1 min.
4. Add the chopped onions and stir.
5. Add the water and cover the pan with a lid. Simmer on a low to medium heat for 60 mins stirring occasionally to ensure the onions don’t stick to the pan.
6. Once the onions start to break down, add the BIR Mix Powder and stir in well. Simmer for another 30 mins without the pan lid.
7. When the oil starts rising to the surface, use a stick blender or food processor to blend the onions until they become smooth and a soup-like consistency.
8. Once cooled, store the gravy in containers or bags. The gravy will last around 3 days in a fridge or upto a month in a freezer.
=== HOW TO USE THE BASE GRAVY ===
1. Empty the base gravy into a pan
2. Add an equal amount of water to the pan (one part water to one part gravy)
3. Bring to a boil whilst stirring frequently
4. After around 5 minutes the gravy should have reached a milk like consistency, it is now ready to use
5. Add the gravy as per your BIR curry recipe. Ensure the gravy is hot when you add it.
For some BIR curry recipes take a look at
Indian Restaurant Base Gravy 2 - FULL Tutorial and Method - Al's Kitchen
This is my second British Indian Base (BIR) gravy. This base has fewer steps but more ingredients that will take your curries up a level. It can be used with all my previous recipes. If you love curry, you will love this base. Al
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If you would like one , they are £25 , this includes postage and packing to UK.
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Europe £28
Worldwide £30
►NEW *** Al's very own Curry Mix powder for sale. Original and Bassar Mix (Recommended)
►Al's Kitchen Spice Mix 250g & Bassar Mix Powder 250g
►Al's Kitchen Bassar Mix Powder 250g
►Al's Kitchen Spice Mix Powder 250g
For Business Enquiries: Contactalskitchen@gmail.com
Products Used by Al
► Stainless Steel 8.5 Litre Stock Pot
► Masala Dabba with 7 Compartments and 2 Stainless Steel Lids, 16cm
► Copper Karahi Serving Bowls
► Copper Handi Bowls x 4
► 8Kw Gas Burner (Excellent for BIR Curry)
►8kw Gas (Another supplier)
► Little Spice Tray stainless steel ramekins
► Braun Hand Blender
► Aluminium Frying Pan 24cm
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INGREDIENTS
1Kg peeled white onions (halved)
Sliced 1/2 Red Bell pepper
1 chopped Green finger Chile
1/2 sliced carrot
60ml Vegetable oil
1 tin good quality Plum tomato's
50g coconut block (KTC)
125g sweetened condensed Milk
50g Garlic (just peeled)
50g Ginger
2 teaspoons turmeric powder
1 tablespoon tomato puree
2 teaspoons Coriander powder
2 teaspoons Cumin powder
2 teaspoons Paprika
2 teaspoons Tandoori Masala powder
1 teaspoon salt
100g White Cabbage
1/2 small potato (leave skin on)
Handful of Red Lentils (~40g)
*Add enough water to touch top of onions (difficult to gauge qty - depends on pot size)
30g fresh Coriander (leave stems in as well)
1 or 2 teaspoons of Butter Ghee (EAST END)
Akhni Stock - seasoned water
700ml water
3 Bay Leaves
7 Green Cardamoms
4 cloves
2 teaspoons small Black Mustard seeds
2 teaspoons Fennel seeds
2 teaspoons whole Corriander seeds
2 teaspoons Cumin seeds
1/2 Star Anise
Small piece of Cinnamon bark
Some Curry Recipes to get you startedWith this Base you can then go on to make some of the curries listed below on my channel
King Prawn Chilli Masala
Chicken Jalfrezi
Chicken Madras
King Prawn Naga Phall (Extremely Hot)
Chicken Tikka
Chicken Vindaloo ( Hot )
Chicken Dopiaza
Chicken Mirchi Bhuna