Topic: Ashoka Recipes

[Panpot]

Green Chili Paste:  http://www.curry-recipes.co.uk/curry/index.php?topic=3914.0

Garlic/Ginger Paste:  http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0

Chicken Marinade and Precooked Chicken:  http://www.curry-recipes.co.uk/curry/index.php?topic=3916.msg35418#msg35418

Chicken Tikka Marinade and Chicken Tikka:  http://www.curry-recipes.co.uk/curry/index.php?topic=3917.msg35419#msg35419

Chicken Pakora:  http://www.curry-recipes.co.uk/curry/index.php?topic=3918.0

Vegetable Pakora:  http://www.curry-recipes.co.uk/curry/index.php?topic=3919.0

Pakora Sauce:  http://www.curry-recipes.co.uk/curry/index.php?topic=3920.0

Bunjara (Onion Paste):  http://www.curry-recipes.co.uk/curry/index.php?topic=3921.0

Ashoka Base Sauce:  http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0

Pre cooked Lamb:  http://www.curry-recipes.co.uk/curry/index.php?topic=3922.0

Korma:  Basic Curry Sauce heated through then add UHT Single Cream to taste add pre cooked meat and if desired coconut cream for Ceylonese or other variations including powdered nuts.

Bhuna Chicken: http://www.curry-recipes.co.uk/curry/index.php?topic=3923.0

Karahi Bhuna: http://www.curry-recipes.co.uk/curry/index.php?topic=3924.0

Chicken Jaipuri:  http://www.curry-recipes.co.uk/curry/index.php?topic=3925.0

Chicken Tikka Masala:  http://www.curry-recipes.co.uk/curry/index.php?topic=3926.0

Potato and Pea Curry:  http://www.curry-recipes.co.uk/curry/index.php?topic=3927.0

Thats it folks I cant do any more and not sure I have any more for now anyway.

I have cooked the base sauce to the letter tonight and it smells and tastes the best I have ever made. likewise I made the Garlic/Ginger Paste to the letter and it is superb together with the best Pakora I have ever made after 30 years of searching. Good Night Panpot

[parker21]

hi pp
are there any chillies in you green chilli paste? ;D
regards
gary

[Jeera]

Thank you very very much mate. That is a top class post. I'll be trying these now the quantities are there.

Cheers.

[currymonster]

Great stuff!

I'm going to have to try these soon.

I'm sure this has been asked before but I can't find the answer, what size is a chefs spoon?

[billycat]

Panpot.

I too have made your base with reservations i may add..

but totally unfounded they were

it turned out as you rightly say raelly spot on...

the garlic/ginger paste as well

not tried to cook the onion paste as yet that is tomorrow

thanks again mate for your effort  .... "take yesterday off and start again tomorrow"

 

[haldi]

Thanks for setting out the info so clearly

[Panpot]

I can't believe I started with an error though later on my typos are obvious. The Green Ginger Paste should read Garlic/Ginger Paste. Green Chili Paste is made the same with Green Chilis and oil sorry. You should smell the base this morning, absolute heaven. You have got to believe me make it to the letter,it's the dog's whatsits. Cheers Panpot. I will post photos later today or this evening and as promised go back for the other recipes IE  Madras, Patia etc, etc

[Panpot]

billycat your as star thanks for being honest and having a go. I have now prepared all the sauces and cooked my first Bhuna Chicken and Chicken Jaipuri with the works and I have to say I have completely cracked it. My wife scores them both 10/10 and as usual I could not smell it the same as she but she tells me it was the best ever too ( I know its contentious with some of us but the chefs at The Ashoka said its impossible to smell the food as your nostrils adjust and I was cooking for a fair while but I could get a whiff of it close up and it was it,I tell you.)

I have noticed that the Marinade needs a table spoon and a half of Garlic/Ginger Paste added, it was fantastic after a 6 hours in the fridge and better than pre cooked. I would also adjust the salt in the Onion Paste down a little.

I am going to now have a go and post Photos hopefully with the help of Unclebuck.  Cheers Panpot

[JerryM]

Panpot,

a true star.

there is much for us all to try here and will keep us busy for ages.

the only thing i'd appreciate when u get rested is a bit more about the cooking method ie the flame/heat at the various stages when cooking the curry - what i'm getting at was it on high all through and if so how do they avoid burning.

[haldi]

I don't understand why this thread isn't attracting more attention
Brilliant observations from  a BIR kitchen
Intelligently written
Thanks Panpot