The tomato paste is a revelation Syed and I am sure will certainly take my dishes up a notch or two, even after 30 years of chasing that BIR taste and smell. The addition to your service onions of ajwain is interesting. Thanks for taking the time to do all videos. I only wish these were available when I first started out all those years ago. Keep up the excellent work. It's refreshing to hear from somebody who "knows" rather than from a so called experts who simply recount what they've extracted from major BIR forums.
Service onions are spot on Syed. First attempt I made with ajwan and the second time I replaced this with panch phoran. This really did capture that BIR aroma so well. I much prefer the later and when used in your brinjal bhaji, they produced an exceptionally good side dish. Thanks for all the hard work you have put in to this amazing channel.
Hi I am new to Bir recipes as I have been cooking everything in one pot over the years. These recipes have changed the way I cook and the flavours are amazing.
Thanks for sharing these recipes. I’ve been interested in BIR cooking for 20 years, have been into quite a few kitchens for lessons and thought I’d seen it all, but I’ve never seen a cooked tomato purée like this. Fascinating! When you taste the service onions, should they be sweet at all, or just neutral (not bitter and not sweet)?
When you have curry night, make this two fresh before you start cooking.and make curry with this service onion and tomato puree. You will get great result.😊
Thanks Syed! Maybe I can ask a more general question- how are recipes passed around within the industry? I mean from where did you learn to cook all the various dishes? My observation as a customer is so many restaurants cook nearly identical dishes, so I’m sure knowledge is passed between the restaurants in an efficient way.
I think it would depend on how you are going to use it. The hard spices are for flavour and not to add into you curry, so if using fresh you would add the puree minus the whole spice. If you are going to keep most of it in the fridge like in a jar for later use , then I would keep the whole spice in the puree to keep enhancing the flavour whilst storing. This is how I would do it Lenny, would you agree?
Compliments on here say it all..! Can I just ask about the tomato puree. How long would you think it would last in a jar in the fridge or could you even freeze it in bags? I like freezer bags because you can lay it flat and then it takes up less room to store and that would also apply to portions of base gravy as well...
Thanks Tony. On normal fridge you can keep it for 4-5 days. But freeze I never done it. But I think you can freeze it. Coz it's not contain any dairy. So I think it should be fine .
@@BritishianFoodbychefsyedrahil 4 days in the fridge is still a good time, like you say I think there would be no issues freezing in small 1cup sizes or whatever anybody wants to store at a time. Thanks again this is brilliant 😀
Those little black pits all over the inside bottom of the first pot have been caused by cooking tomatoes. Tomato acid damages aluminium and cast iron. Stainless steel won't get acid damaged but it's harder to not burn things in it
Useful video Chef, but please consider the editing more. No one wants to watch nearly 5 mins of chopping onions. Use of good editing will improve your vids and hopefully get more subscribers👍
10yrs looking on her for BIR recipes and never came across your channel untill now??? anyway wonderful video my man👌👍
The tomato paste is a revelation Syed and I am sure will certainly take my dishes up a notch or two, even after 30 years of chasing that BIR taste and smell. The addition to your service onions of ajwain is interesting. Thanks for taking the time to do all videos. I only wish these were available when I first started out all those years ago. Keep up the excellent work. It's refreshing to hear from somebody who "knows" rather than from a so called experts who simply recount what they've extracted from major BIR forums.
Well said
What are some bir forums
Service onions are spot on Syed. First attempt I made with ajwan and the second time I replaced this with panch phoran. This really did capture that BIR aroma so well. I much prefer the later and when used in your brinjal bhaji, they produced an exceptionally good side dish. Thanks for all the hard work you have put in to this amazing channel.
Thank you soo much.
I am glad it worked for you. 👍🏼
Hi I am new to Bir recipes as I have been cooking everything in one pot over the years. These recipes have changed the way I cook and the flavours are amazing.
Thank you TOM
Great video. Thanks so much
Hi Syed is possible to use passata to make the tomato puree if so how would you do it thanks
And thanks for all the amazing recipes
Thanks Syed, more awesomeness for me to try. 😉
Thanks for sharing these recipes. I’ve been interested in BIR cooking for 20 years, have been into quite a few kitchens for lessons and thought I’d seen it all, but I’ve never seen a cooked tomato purée like this. Fascinating! When you taste the service onions, should they be sweet at all, or just neutral (not bitter and not sweet)?
It's bit sweet. But not much.
When you have curry night, make this two fresh before you start cooking.and make curry with this service onion and tomato puree. You will get great result.😊
Thank you for sharing Syed...great video and appreciated. Subscribed
Thank you Mark
Thanks for this video, I will now go & watch your garlic ginger paste video.
Thank you Allison. I am wishing you all the best. Just give me a shout if you need any help.
Thanks for sharing all these great recipes Syed!
Thank you soo much Anna 😊
This is great! Thank you
Thank you Thomas
Thanks again Syed .
Thanks Syed! Maybe I can ask a more general question- how are recipes passed around within the industry? I mean from where did you learn to cook all the various dishes? My observation as a customer is so many restaurants cook nearly identical dishes, so I’m sure knowledge is passed between the restaurants in an efficient way.
Hi there,
I learnt most my recipes from my late brother.
Britishian Food thanks Syed and I’m sorry to hear he’s no longer with you.
It's the Bengali culture so dishes are the same although taste may vary slightly
Do you take the bay leaf cinnamon stick and cardamon out once done Syed ?
I think it would depend on how you are going to use it. The hard spices are for flavour and not to add into you curry, so if using fresh you would add the puree minus the whole spice. If you are going to keep most of it in the fridge like in a jar for later use , then I would keep the whole spice in the puree to keep enhancing the flavour whilst storing.
This is how I would do it Lenny, would you agree?
yes lenny i took most of them out
Compliments on here say it all..!
Can I just ask about the tomato puree. How long would you think it would last in a jar in the fridge or could you even freeze it in bags?
I like freezer bags because you can lay it flat and then it takes up less room to store and that would also apply to portions of base gravy as well...
Thanks Tony.
On normal fridge you can keep it for 4-5 days. But freeze I never done it. But I think you can freeze it. Coz it's not contain any dairy. So I think it should be fine .
@@BritishianFoodbychefsyedrahil 4 days in the fridge is still a good time, like you say I think there would be no issues freezing in small 1cup sizes or whatever anybody wants to store at a time.
Thanks again this is brilliant 😀
Hi quick question do you put the tomatoe purree through a sieve
No. Just normal.
"Stunning colour" 🤣
Very good instructions but the music got a bit too loud towards the end making it very difficult to hear.
Sorry about that. 😔
Can these be frozen?
Yes you can
Those little black pits all over the inside bottom of the first pot have been caused by cooking tomatoes. Tomato acid damages aluminium and cast iron. Stainless steel won't get acid damaged but it's harder to not burn things in it
The service onion is fine frozen, I’ve tried it many times
Useful video Chef, but please consider the editing more. No one wants to watch nearly 5 mins of chopping onions. Use of good editing will improve your vids and hopefully get more subscribers👍
Thank you for your advice. 🙂