Ingredients: Oil Garlic - 1.5 teaspoon Kasuri methi - 2 teaspoon Madras curry hot - 1 teaspoon Tomato paste - 1 can Water - 2.5 cups Thank me with a like 😬
Doing this demonstration while four other dishes are all 'on the go' and not having anythinng spoil, now that is multi-tasking to impress. I'm in awe of this fellow's talent and he has the goodness of heart to share it with all of us.
Latif, I just cooked and ate my dinner (Chinese style stir fry) but you still succeeded in making my taste buds work overtime once again simply by telling me how to produce a tasty tomato puree. Respect sir.
Chef you are an inspiration for years I have been trying to make quality Indian food and with your help I finally can I have watched loads of your videos and I think your amazing, thank you I am now producing food that my friends 💘 I can't wait to visit your restaurant, beat wishes Joe
Chef Latif. This sauce is the most amazing addition to any curry. The difference is very noticeable. I just added plain tomato yesterday. The result was no where near when using your sauce/puree. Thank you very much! 🖖✌👍
Jazakallah khair brother latif for sharing your wonderful recipes with us. Your videos are very educational and we are learning alot from it please keep up with the good job ameen
I live in Montreal Canada and live your videos. I've been making my own Ghee for years and it is so delicious and makes everything taste much better. This is a delicious recipe for a tomato puree. ❤❤❤
My brother, thank you for all your videos, even tho I might not try it at home. Lol, hopefully I’m bring my family down to try the food but was wondering when would be the best day to catch you there? Would love to try your cooked food pls. Keep up the good work
Really fantastic videos. I can't stop watching them. Yesterday I made your base gravy and today I made your chicken madras, although I only added 1 tsp of chilli powder not two. The result was beautiful. Thank you so much for sharing.
Thank you so much for your recipes they have kept me going through Lockdown, not far from you I'm in Cradley Heath, but I am with others regarding leaving the poor spinach leaf, I will empty a tin of baked beans but will never leave a bean behind...
Really glad I came across your channel. Been living in the UK for 7 years and now moved back to my home country and really miss my curries! Anyway, what type of pans are you using? Are they steel, alum? No idea what to purchase.
Hiya, great presentation style in a relaxed atmosphere and very informative. Before taking the time to watch all of your video's, can you tell me if you have provided details anywhere of your mix powder? I have been cooking Indian dishes for a few years and have more recently progressed from BIR style preparations towards traditional methodology. That said, I am inspired by your video's and would like to try some of your recipes too starting with base gravy and tomato puree to making the final curry.
Your instructions are so clear I am going to try a few recipes and will tell you how they have turned out. Chilli garlic chicken, pillau rice, gravy and spiced tomato puree. Watch this space
Great tip to cook it out a bit, tomato has quite a lot of natural acidity and I've always been at a loss how to get rid of it without adding a bit of sugar. Cheers chef you have helped me no end here.
This makes perfect sense...I've seen the same done for garlic and ginger paste. Easier to control the quality if everything is pre-cooked. It would lessen the chances of failure?
We love your food and the way you prepare it (spoon tapping doesn’t bother us). Thank you and we’re going to West Bandra Mumbai and if you could suggest any restaurants would appreciate this. Thanks John (Laval Quebec Canada)
Question, chef, could you also make this using passata and a small amount of concentrate, instead of just a full tin of concentrate? I'm thinking of the salt, sugar and flavourings that go into those concentrates. Thanks.
Latif. I'm a new devotee and really interested in your methods which are authentic. Do you mind if I ask a couple of questions? 1. To fry onions and the various ingredients you use as a base, is it absolutely necessary to use oil? (i'm diabetic.) 2. How long would your tomato puree keep for? Thanks Latif. It's great to have an authentic base for my vegan meals!
Great video mate. But a tip. You should put a link to your restaurant’s website in the description. I was going to research where your restaurant was so I could come for a meal sometime, but I am going to have to try to google your restaurant now by looking at your apron lol! 😂 Get your website and Facebook link in the description lol
Amazing channel thank you, hey how about massaman curry? And to make it even more interesting a vegan version!! I could veganize it either way!! Thanks love your recipes!
I made this. It really does help and enhance the flavour. Thank you so much Chef! Sidenote: I usually microwave my poppadoms. Health reasons really. Thanks very much again.
I made the tomato puree, the gravy and the chilli garlic chicken. Chilli garlic chicken was out of this world. It was really tasty and I have mentioned your name. Thank you Latif! I only cooked for 2 people and there was a lot of gravy left. My question is can you freeze the left over tomato puree and the gravy. Usually the chefs don't like to tell in details how they arrived at the final product but you were different. Hat off to you. I am going to try a few more recipes.
Question on the Kasuri Methi (dried fenugreek leaves) - these are normally green coloured but your addition looked cream/white - am I missing something - is there another Kasuri Methi? Loved the mushroom bhajee recipe!
Why no address and or link to restaurant. I see the @ latifs ,I looked that up but it just lists a few restaurants up north. How would we know which one is yours? Also could you do a gluten free chapati recipe. and incidently the tomatoe sauce is commonly called a one two three sauce in southern Europe, herbs and spices to your tastes.
Doesn't kasoori methi burn in the oil if you leave it more than 10 seconds, since it's a dried fenugreek leaf that makes the dish bitter if it's burned in oil? A fast sizzle, yes, but you left it on high heat for a good 20 seconds. Burned? What's the good amount of time to sizzle before it's too long?
Ingredients:
Oil
Garlic - 1.5 teaspoon
Kasuri methi - 2 teaspoon
Madras curry hot - 1 teaspoon
Tomato paste - 1 can
Water - 2.5 cups
Thank me with a like 😬
Kaw Shin thank you
Thank you Kaw🙏
he was not clear at all on this video
Yes, ty I could not understand him. If he is not going to include the recipe then speak directly into the microphone. UGH
@@tormentedsoul7852 you're welcome
Kaw Shin hi . Many thanks,
Doing this demonstration while four other dishes are all 'on the go' and not having anythinng spoil, now that is multi-tasking to impress. I'm in awe of this fellow's talent and he has the goodness of heart to share it with all of us.
Thank you so much for sharing your delicious recipes
Latif, I just cooked and ate my dinner (Chinese style stir fry) but you still succeeded in making my taste buds work overtime once again simply by telling me how to produce a tasty tomato puree. Respect sir.
Chef you are an inspiration for years I have been trying to make quality Indian food and with your help I finally can I have watched loads of your videos and I think your amazing, thank you I am now producing food that my friends 💘 I can't wait to visit your restaurant, beat wishes
Joe
Beautiful clean kitchen MashaAllah.
Wow that's very beautiful and tastes I love it
Great tips here.. Many thanks for sharing
A chef's secret given away! Top marks for giving us all this !
I really enjoy your videos. Thanks for showing this recipe. It's great to see the workings of a commercial kitchen.
Thanks again latiff. Great to have you showing us how to cook properly.
Chef Latif. This sauce is the most amazing addition to any curry. The difference is very noticeable. I just added plain tomato yesterday. The result was no where near when using your sauce/puree.
Thank you very much!
🖖✌👍
Your passion for cooking really shows in your vids bro, just love it 👌👍👌
Love these vids keep serving them up !
Jazakallah khair brother latif for sharing your wonderful recipes with us. Your videos are very educational and we are learning alot from it please keep up with the good job ameen
Always a pleasure to watch you at work, good sir - you make the process very easy to comprehend and your laid back presentation style really helps :).
I live in Montreal Canada and live your videos. I've been making my own Ghee for years and it is so delicious and makes everything taste much better. This is a delicious recipe for a tomato puree. ❤❤❤
I've learnt so much watching your videos.
It's been an absolute pleasure watching an cooking your food.
Thank-you..
tastes wonderful
great to watch your cooking skills pal keep up the good work!
This is fantastic thank you so much for your hard work
Thank you for taking the time to do this. I bought the ingredients for the Aloo Gobi and anxious to try.
Awesome 👏
Very inspirational like the name of your channel! Keep the videos coming!
My brother, thank you for all your videos, even tho I might not try it at home. Lol, hopefully I’m bring my family down to try the food but was wondering when would be the best day to catch you there? Would love to try your cooked food pls.
Keep up the good work
Aww man, I saw you finishing up that other pan & filling the takeaway container.... and I was wishing whatever it was was coming my way 😋👍❗️
Fata fati videos bruv 😅 keep up the useful handy videos
Thanks for another 'secret' Latif. Much appreciated.
Hi Latif
Great channel! Can you tell m3 where you got the cast iron pot from.
Cheers
Wow thank you for sharing this. I have been using tin tomato puree, now I am going to give this a whirl.
Really fantastic videos. I can't stop watching them. Yesterday I made your base gravy and today I made your chicken madras, although I only added 1 tsp of chilli powder not two. The result was beautiful. Thank you so much for sharing.
Once again brilliant tuition for home Indian cookery,must visit your restaurant 👍👍
Thank you so much for your recipes they have kept me going through Lockdown, not far from you I'm in Cradley Heath, but I am with others regarding leaving the poor spinach leaf, I will empty a tin of baked beans but will never leave a bean behind...
What a top guy. Proper down to earth.
I love your channel :) thanks for the help
Really glad I came across your channel. Been living in the UK for 7 years and now moved back to my home country and really miss my curries! Anyway, what type of pans are you using? Are they steel, alum? No idea what to purchase.
May Allah the Most High increase your rizq for sharing your knowledge with us. Ameen.
Aameen Aameen Aameen
Thank you for these
Thanks for telling ushow to make tomato puree....keep up the good work.....
Great to see all those pans on the go😊
Very helpful!
Hiya, great presentation style in a relaxed atmosphere and very informative. Before taking the time to watch all of your video's, can you tell me if you have provided details anywhere of your mix powder? I have been cooking Indian dishes for a few years and have more recently progressed from BIR style preparations towards traditional methodology. That said, I am inspired by your video's and would like to try some of your recipes too starting with base gravy and tomato puree to making the final curry.
Your instructions are so clear I am going to try a few recipes and will tell you how they have turned out. Chilli garlic chicken, pillau rice, gravy and spiced tomato puree. Watch this space
This kitchen is immaculate!
you are the nicest nicest guy - wish you all the best thank you for sharing your incredible recipes xxxx
Wow! Glad I found you!
thanks latif, excellent. Can we also have a mix powder recipe and a phall/naga curry
simply the best!
Another fantastic video with your secrets given away. I don’t know if I missed it in the video but how long will this keep for please?
Thanks for that Latif
Excellent.
Great tip to cook it out a bit, tomato has quite a lot of natural acidity and I've always been at a loss how to get rid of it without adding a bit of sugar. Cheers chef you have helped me no end here.
Love what your doing, now we all can cook
great Indian food at home, any chance of a show on making a chicken patia
Hello I love your videos
Another excellent video, any chance of sharing your mix powder recipe please? And how you do your pre-cooked chicken & lamb? Thanks in anticipation!
Shukran for this
hello mate. ordered an indian take away earlier and there were red/green bits in my pilau rice, tasted amazing but i’m just wondering what it was?!
Ur staff must be loving ur Vlog passion, seen as though they get to eat all the food afters!
So who said guys can’t multitask! Way to go Latif and thanks for this extra layer of flavour.
This makes perfect sense...I've seen the same done for garlic and ginger paste. Easier to control the quality if everything is pre-cooked. It would lessen the chances of failure?
Martinwhynot yeppp
How about your mixed powder recipe Latif?
We love your food and the way you prepare it (spoon tapping doesn’t bother us). Thank you and we’re going to West Bandra Mumbai and if you could suggest any restaurants would appreciate this. Thanks John (Laval Quebec Canada)
What is the second paste added, the white stuff next to the already made puree behind?
Question, chef, could you also make this using passata and a small amount of concentrate, instead of just a full tin of concentrate? I'm thinking of the salt, sugar and flavourings that go into those concentrates. Thanks.
Hi there kind sir. Is coconut powder in your videos coconut milk powder or coconut flour? Many thanks.
Hi I would love you to show and make a quick Prawn Puri dish for the Fans that would be great
Hi latif I'm making your tomato purre, what did you add to your pan after you put the oil in ,im missing that bit .thank you
Hi Latif, How long does it keep for?
Another great video..... It's very similar to how i make my tomato puree but i replace the mix powder with tandoori masala powder(east ends).
MisterMolecular48 what suits your taste 👍
Latifs Inspired where is your restaurant
Latif. I'm a new devotee and really interested in your methods which are authentic. Do you mind if I ask a couple of questions? 1. To fry onions and the various ingredients you use as a base, is it absolutely necessary to use oil? (i'm diabetic.) 2. How long would your tomato puree keep for? Thanks Latif. It's great to have an authentic base for my vegan meals!
Im looking to make this and just want to know can it be frozen for later use
Great video mate. But a tip. You should put a link to your restaurant’s website in the description. I was going to research where your restaurant was so I could come for a meal sometime, but I am going to have to try to google your restaurant now by looking at your apron lol! 😂
Get your website and Facebook link in the description lol
I need to eat in your restaurant!
Amazing channel thank you, hey how about massaman curry? And to make it even more interesting a vegan version!! I could veganize it either way!! Thanks love your recipes!
Don't ruin it by making it vegan
What did he add before the methi?
Love the videos... What was the first thing you added to the oil - ginger and garlic paste?? You just say "spoonful of that"!!
It’s garlic. Becomes clearer later.
hi man..greetings from Romania..can u show us how is made a green thai curry
Once I add this to curry do I still need to cook it out? Or is it already cooked enough?
I made this. It really does help and enhance the flavour. Thank you so much Chef!
Sidenote: I usually microwave my poppadoms. Health reasons really. Thanks very much again.
pro on high level
This guy is a king!
Question plz mate, how many portions would you get out of this batch? (For storage purposes)
I make about 1.5 litres and get about 12 curries and 3 portions of cooked chicken out of that. Keeps well in the fridge.
Latif how do you know what quantity of spice to use in a curry
good job chef do you ever use naga paste or msg
I noticed at 3.00mins, your colleague has a tub of mixed vegetables. Can I ask if that is seasoned oil in there? Is that for the flavor?
Many thanks good man
All the things you prep for BIR, what's the best way to store them at home? Could it be portioned and then frozen?
Awesome stove Mate....what make is it.??
Just made this, aloo gobi with added sag next, cook along with Latifs !
Win win, brilliant
I made the tomato puree, the gravy and the chilli garlic chicken. Chilli garlic chicken was out of this world. It was really tasty and I have mentioned your name. Thank you Latif! I only cooked for 2 people and there was a lot of gravy left. My question is can you freeze the left over tomato puree and the gravy.
Usually the chefs don't like to tell in details how they arrived at the final product but you were different. Hat off to you.
I am going to try a few more recipes.
Put more chicken in gravy
For anyone wondering yes you can freeze the gravy and puree and it'll be fine
Where is the gravy and chilli garlic chicken recipe
Question on the Kasuri Methi (dried fenugreek leaves) - these are normally green coloured but your addition looked cream/white - am I missing something - is there another Kasuri Methi? Loved the mushroom bhajee recipe!
Probably the white balance on the camera needs to be set for the kitchen
Why no address and or link to restaurant. I see the @ latifs ,I looked that up but it just lists a few restaurants up north.
How would we know which one is yours?
Also could you do a gluten free chapati recipe. and incidently the tomatoe sauce is commonly called a one two three sauce in southern Europe, herbs and spices to your tastes.
Great channel, and guys ! ....Earth is demonstrably level contained and motionless AND space doesn't even exist !!
i tried looking for the spice cassidy mackie i cant seem to find it can you tell me how it is spelt thanks
cheers matey, wasn't sure if it was garlic/ginger combo.
What was the second ingredient you added after the oil….I could not make out what you said. thank you
"i make my own" gotta love this guy
is that onion or garlic and what quantity .thanks jeff
Doesn't kasoori methi burn in the oil if you leave it more than 10 seconds, since it's a dried fenugreek leaf that makes the dish bitter if it's burned in oil? A fast sizzle, yes, but you left it on high heat for a good 20 seconds. Burned? What's the good amount of time to sizzle before it's too long?
A mixed powder video would be great.