Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Unclebuck on December 08, 2008, 07:39 PM
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posted on behalf of panpot
Attached is the Photos from The Ashoka first.
The Base with the half onions cooking in the 60 litre pot.
Being Blitzed after the spices,oil,marg and coconut block were added.
The final result in smaller pot for cooking from
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Caramelized onions before spices and tomato pulp added
Onion Paste by the cooker.
Garlic/Ginger Paste by the Cooker
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Last from the Ashoka.
The Pre Cooked Lamb by the cooker alongside the Chicken Tikka.
The Other spices and a packet of Diggi Mirch.
Cheers
Panpot.
Click here for Ashoka Base Gravy (http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0)
Click here for Ashoka Recipes (http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0)
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Wow! :o Where did all this come from? Were you in there UB? Oh, I see it's panpots visit, as I thought it might be. Awesome. So many of the fabled and seemingly impractical ingredients are present. It just goes to show.
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The degghi is a real surprise for me. It never did me any good. I obviously just don't know how to use it properly.
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Excellent work PP 8)
Just to clarify please...
- is the red oily stuff (in photo 5) reclaimed oil?
- is the creamy yellow stuff (in photo 6) the ginger/garlic paste?
- is the onion paste just to the right of the creamy yellow stuff (in photo 6)?
- what is the chopped green stuff (in front on photo 8 )...spring onions?
- and fenugreek seeds (back left in photo 8 )?
I will try this base, garlic/ginger paste and onion paste out soon and let you know how I got on.
Thanks again PP, a sterling effort and much appreciated 8)
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Does anyone else think the base looks quite thick, dark and lentily?
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That's definitely whole cumin in the base with the onions.
That gave me a real problem when I tried it.
Panpot - did he say you could substitute with ground?
Great post!
-- Josh
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That's definitely whole cumin in the base with the onions.
That gave me a real problem when I tried it.
Panpot - did he say you could substitute with ground?
Great post!
-- Josh
Josh,
i used the seed but ground it in my coffee grinder before adding to the base.
Bobby,
the base does give the impression of being thickish - it's not - it must be down to the marg effect.
base looks just like mine - not to brag of course ;D
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Brilliant stuff, thanks PP
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Excellent photos, that blender looks fantastic, I am going for a full set of Ashoka recipes this weekend, I can't wait to try them.
Thanks for all the hard work PP and UB 8)
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Thankyou so much panpot, I think we're all about to get another step closer.
The proof is in the pix, I must say I was slighty sceptical having read some of the lists of ingredients; NOT NOW!
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Thanks again guys, looking at the photos it is all coming back so vividly,one of the best days of my life.
Bobby Bhuna, thanks for the kind comments, I have posted elswhere missing your comments here,sorry.
Cory Ander The red oil looking stuff is actually the Bunjara and again the camera is letting us down since this was actually dark brown, they used the oil here for cooking. I suspect when they reclaim as I watched them doing cooking larger batches for the evening buffet they just top the bunjara.
Yes that is the Garlic/Ginger Paste
That believe it or not is White Tower Brand Tomato Paste.
Spring onions,yes and he added them as a garnish to my Bhuna I carried away with me.
Not Fenugreek but infact coriander seed.
The cooked lamb was really amazing and I cant wait to have a go with that but one thing at a time,i need to move house so could be after Christmas before I catch up on more testing myself but everything so far has been excellent. Cheers Panpot
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A couple of observations...
- It looks like whole onions are used during the initial boil, as opposed to the more finely chopped variety
- The blend is being done immediately after adding the 2nd stage ingredients. The marg is still visible having not melted yet.
I wonder if these things affect the finished base in any way.
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Panpot,
re the spices photo - so we are all confidently on the same hymn sheet could u list out what's in the pots
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Josh, your right about the onions , whole and halved which he said the 60 litre pot could take with a four hour gentle simmer and that we should chop for the recipe he gave us. You are correct too about the Marg the photo taken seconds after the stage two ingredients went in just ahead of the blitz.
Jerry, the camera lets us down with colour so the line up left to right was as follows.
Back row Coriander Seeds, Bay Leaves and Cinemon Stick, Cumin Powder, Cumin Seeds
Middle row Methi, Garam Masala, Diggi Mirch, Turneric
front row Salt and Spring Onions.
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Panpot - large onion pieces (halves and wholes) as well as a 4 hour simmer.
That may be important and worth adding to the initial recipe post...
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Josh you can appreciate given the opportunity I a to get the perfect base so I quizzed him on the effects of domestic adaption he was more than confident as the same base is used a home. I assumed too that none of our community had 60 lt pots and commercial burners. He emphasized the need to cook them until soft I cooked mine for about 13/4 hours just o be sure again he said their quantities and processes had to work the way they did. Also both he and his assistant emphasized that everything is determined by the base and they were proud of the versatility of theirs:
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Panpot,
many thanks for the spice photo listing.
the clarification on the onion cooking timing is good for me. i don't feel u can overcook them and i normally go for 2 hrs. i think 1 hr is just too short so Panpots 1 3/4 sounds good and 4 hrs probably too much but well on the safe side. I used 1/4 onions.