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Offline Stephen Lindsay

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Re: ginger and garlic puree with seasoned oil?
« Reply #10 on: December 23, 2012, 12:51 AM »
The type of garlic ginger paste that SD refers to is indeed the Ashoka recipe but the Ashoka method is a particular take o cooking curries that matches the g/g paste with a bunjarra (onion paste) and also the Ashoka base. I see no reason as to why you can't make g/g paste with flavoured oil. I don't, but that's only because I don't use flavoured oil when making a curry.
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Offline RubyDoo

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Re: ginger and garlic puree with seasoned oil?
« Reply #11 on: December 23, 2012, 04:31 PM »
Quote from: gagomes on December 23, 2012, 12:32 AM
Quote from: RubyDoo on December 22, 2012, 05:20 PM
Quote from: gagomes on December 22, 2012, 04:01 PM
Thanks. What I meant is, you need the "seasoned oil" for making the g&g paste. Then to make the oil, you need the bhajis. The bhajis require g&g paste. See where things go ?

Anyways, I know there is ways around this and no need to complicate :) thanks for clarifying though!
Sorry but you have lost me because you do NoT need seasoned oil to make the g & g paste, not does Julian say that you do in the book.   ;D

You are quite right although he does not actually mention it in the bit that shows how to make the paste.  That said you have obviously seen that the book is splattered with errors and confusions. Still found it useful though.
Maybe it's my (mis)interpretation of an excerpt in page 15 on the PDF or if you printed it it, see page 13. There is this excerpt:

   
Quote
Here are some uses for seasoned oil:

Nearly    all     curries,     pilau     rice,     marinades,     and     pre-??cooking     chicken     and     lamb, garlic/ginger     paste.   


Thanks getonthegarabi, the video looks pretty good and I didn't see that one before. I wonder how many more videos have I missed so far?
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