Quote from: Phil [Chaa006] on September 09, 2012, 10:35 PMIncidentally, the ajwain in the Aloo Tikki has to be tasted to be believed; it really does add a whole new flavour to the Indian arsenal (at least, for those such as myself who do not use ajwain on a regular basis).
I use ajwain in my base sauce as standard Phil but because I've always been focused on the curries rather than the extras I've never considered its use outside of the base. It is only a strong thyme flavouring though. I was, in one of those strange coincidences, actually perusing aloo tikki recipes before you posted your version so I'll take note of your comments.
Quoteon the other hand, Secret Santa has argued in a recent message that traditional BIR Chicken Madras was "more tomato-ey than a Vindaloo", so perhaps the addition of the peeled plum tomatoes could help move the flavour in that direction.
That, of course, is purely personal opinion based on my experiences and should not influence the direction of your experimentation if it does not agree with your actual experiences of typical modern madrases (assuming that's what you're aiming for - and your recipe suggests that it is). But peeled plum tomatoes, blended down, are definitely something I use in my madras in addition to the tomato puree.
Topic: Chicken Madras, posted at Cory Ander's request. ( 19,217 )
