Topic: Base Gravy Recipes and the 'taste'.

[chewytikka]

I use Ajwain, and work with it as I would dried Methi leaf, I rub it between the palms to activate it.
Then add it to medium hot oil, just before I fry a fillet-o-fish Bengali style.

or as part of a fish marinade, also included in a Aloo Tikki mix or stuffing, Bengali Omelette,
Enhances Besan beautifully, so my Onion Bhaji's have a good smattering, with an equal amount of Masoor Dal.
I add it as a main flavour in Pakora batter.

My Base Gravy doesn't need any, as I make a neutral Garabi most of the time.

All in All, I use Ajwain quite a lot and is important in my kitchen, but in the way I describe.

The text books say it's pungent, but I find it less than say Cumin seeds.but it does leave
a lingering after taste... which I like. ;D

cheers Chewy

[JerryM]

Phil,

thanks for revised link.

for info have it in mind to add it into my chef garam at some point. am currently about to try black mustard seed and ajowan would be next on the list. i've had the thought of herbs at the back of my mind for some time and just feel i might just try it even if only to put my mind at rest that i don't need it (i can't see herbs going in base hence the thought of what else might be used). i certainly won't add ajowan direct to base again.

[Sverige]

I use Ajwain, and work with it as I would dried Methi leaf, I rub it between the palms to activate it.
Then add it to medium hot oil, just before I fry a fillet-o-fish Bengali style.

or as part of a fish marinade, also included in a Aloo Tikki mix or stuffing, Bengali Omelette,
Enhances Besan beautifully, so my Onion Bhaji's have a good smattering, with an equal amount of Masoor Dal.

Sanjay Thurma agrees with you about Ajwain going with besan (at 1:40 in video)

http://youtu.be/a2bJHDaswlk?rel=0&start=100&end=&autoplay=0