QUICK & NEUTRAL' BASE GRAVY (5 INGREDIENTS) - Steven Heap
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- Опубликовано: 15 июн 2018
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Your most talented chef i have ever come across.atleast you got great knowledge about indian food.but really dont understand why you have less subscribers.your channel deserves atleast 1 milion subscribers.all the best from india.
Thanks you very much for your kind comment Amit. I really appreciate it :)
Amit Dighe I agree too :)
Hello Amit, if he changed his channel name to how to cook a curry in five minutes he would have loads of subscribers , but the curries would be as rubbish as i am sure you know being that you are in Inda.lol All the best from England.
Yes it's strange deserves more. So much information.
Andy Pandy makes a good point, as I was thinking that Steven has shown us a number of base gravies that we can have on hand in the freezer, so we can vary the tastes. Also, the base gravy contributes only a portion of the flavour, as the spice combinations one adds provide a rich palate of taste in the final dish (spices at the beginning and different garam masalas as finishing spice). If you do the maths, you could eat for a lifetime and never have the same thing twice. I liked the riff on the different types of oils that can be used, too. Thanks, Steven!
Just brilliant Steve.
Plus a fresh fennel root, green pepper, red pepper, carrot, potato, tomatoes, loads of onion, garlic and ginger, white cabbage and various spices!
You know its true Steve!
Nice 👍🏼 Don’t worry about the length of a video! The process is a great visual that people should experience. But that’s me. You never overdo! People can double tap forward...😂
Thanks for watching, I hope you have enjoyed and benefited from the video.
Don’t forget to LIKE and SUBSCRIBE for many more recipes, tips and methods :)
Well, the neutral base gravies are often the best ones. Personally, I've never been a fan of base gravies in home-style cooking as I like seasoning each dish so they taste different from each other. Adding a lot of spices to a base gravy will often make a lot of dishes taste some what similar. Btw, tried your packaged biryani onion hack. It really did save some time.
Hello Steven, i hope you are having a great weekend. You mentioned in your video about types of oil, i have seen the khyber ghee you mentioned and often wondered about it. Would you say that this type of ghee is the one to use if i was going for the best quality rather than the cheapest option, are there any advantages to using it over standard vegetable oil? Thanks.
andy pandy yes Kybher Ghee is probably one of the most expensive a busy restaurant would use. Although it's not as healthy as some other oils it's more traditional when cooking Asian foods and you get a slightly nutty richer flavour than veg oil.
Kia Ora Steve. Are there any particular dishes that you would recommend this for? I'm thinking perhaps Northern India?
Yes, great for northern dishes and restaurant style classics. Im making a new base gravy video in the next day or too also
Like the idea of neutral. At the end of the day it's a base gravy. Good job.
Made your madras curry powder yesterday it was fantastic, jazzed up my basic curry from average to a genuine take-away flavour. Well worth the effort. Big thanks.
Hi steve.... beginning to see the light I see !
any currys on you're channel using this base yet steven or do i use as you would add base to a curry while cooking cheers
Gabby Cattell yes there are 2 or 3 that came a couple of days after this video. Aloo Baigan and Gobi Masala I recall. They were both lovely with a proper Indian taste ;)
Nice little hack for when I run out of base gravy thanks Steven.By the way I cooked your Bhindi baji yesterday and it was absolutely amazing, keep up the good work mate. Dek
Thanks a lot Dek! Glad you enjoyed it :)
Hey Steven i saw in your Daag recipe you used equal parts (2 tsp each) of turmeric, cumin, coriander, kashmiri chili powder, and garam masala. If i wanted to use those same spices in equal parts for this neutral gravy recipe, how much would i put per spice since if im not mistaken, the quantity of base ingredients in this recipe seem less than that presented in the daag recipe.
It's all boiled out so much it doesn't make much different. I never measure anything but just make sure the actual curry you make is awesome. It's the later stages (curry production) that counts.
Nice addition to the arsenal Steven. Useful for not only Indian dishes I would think.
Umm the thumbnail does not show the finished base!
Yes, sorry Kev and everyone else! I didn't like the look of the finished product so I used a still from the vid as a thumb nail instead as it looks more appealing. To see what the base looks like you could check out my Butter Bean & Coconut Masala video 've just uploaded :)
Thanks Steven
I saw it in the eggplant and potato dish, which I watched right after this.
Can you freeze this?
Yes Arthur
I'd like to have seen how it turned out after you blended it. Just for that sense of completion. Seemed like you stopped in the middle.
Soapy Joe :) sorry. Very true Joe
These are basically the same ingredients i use to make my base apart from the fact i fry a few whole spices on a very high heat first and then turn the heat right down once i have added the onions,i let them slowly fry for an hour,you end up with a naturally sweet base,i also put a a couple of green mild chillies in with the garlic and ginger,i chop up the tomatoes and very slowly cook until they are all broken down and becoming dry then i add mixed powder and salt and cook for another 10 minutes,i dont add water until it is liquidized once it is i then cook this out for a further hour,i got this recipe from a indian chef friend who cooked it at my house,it makes a fantastic curry,it would be great if you could make a video doing this one
Hi Steven. me again. I wanted to get your opinion on something i have been thinking about after seeing this video. One of the main reasons i gave up using the base gravy method and went on to making curries from scratch was apart from trying to be more authentic in my curry cooking i also did not like that you were unable to vary the onion to tomato ratio for different curries, thus often ending up with similar tasting gravies whichever curry i was cooking. However there are still occasions when cooking out the onions and then the tomatoes for long periods of time can be a bit of a pain. So i got to thinking what if i was to make a sauce of each of the components of a base gravy individually. For example i could make up a large batch of slightly browned onion paste and the same of plum tomatoes cooked down and blended , and then i could have the ginger/garlic paste and green chilli paste and maybe a cashew nut paste ,all as seperate entities. This way i could quickly put together a curry in the same speedy way you would with a standard base gravy but with the added advantage that you could vary the onion to tomato ratio to suit the dish of the moment. I wondered if this was something you have ever considered or if not do you think it could be a good way to go. i also like to make roasted pepper paste as an ingredient to add to curries too, I think it would be quite cool to just have an array of sauces and then just let your imagination run wild with it. What do you think?
Hi Andy, yes, I've been doing something similar to what you have mentioned on the channel lately with my Neutral Base Gravy and a couple of weeks before I uploaded an Ultimate Tomato Sauce for Curries video. It's good to bounce around the genres. I actually made a BIR base the other day. The great thing about this type of food and cooking is that there are endless recipes and possibilities that could take lifetimes to explore in full but even then the food is sill evolving and will do forever. I've met and spoken to some of my compatriots here in the UK and they both told me they've run out of ideas, that's why you'll see numerous books coming out already ad in the near future as their experience has nowhere to hide and people want to make money off it now. Me, I'm so fortunate to have all those years experience in India, Sri Lanka and Malaysia and I have an ever growing back log list of recipes that for the most part are going to fall on deaf ears, or in my case, blind eyes. My channel's just too deep to be number one and I totally understand why.
Yes sadly we are in the minority of people who understand that the better things in life are going to take more work. But of course we live in this world of instant gratifiction. I am sure you have had similar experiences to me where someone says oh tell me how to make a curry, and so you begin explaining that it is more about techniques than just a list of ingredients and within about two minutes you see their attention beginning to drift. I suppose that is why the BIR/ Base gravy books are so poular. Please keep your channel going for those of us who appreciate your efforts. If you wrote a book called curry in a hurry, it would sell loads but you would lose your integrity.lol Take care.
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Interesting idea but video ended abruptly. Wanted to see the finished product to see its consistency... 👍🏻
Sorry about that. You do get a glimpse on the videos thumbnail :(
@@StevenHeapRecipes the thumbnail only shows the ingredients on a chopping board.
One base curry I will never use.... just just tasteless and spiceless.. why use this in a culinary treat... nice guy but,, No
It’s in the name.... “base” gravy. It’s not meant to taste like an amazing curry. If it was strongly flavoured then it’s hard to make your curries taste differently.