Topic: Ashoka Recipes

[Panpot]

Adriandavidb it was a huge suprise to me that the chef didn't use a spice mix and as you can seed from the photograph he uses spices as he needs them. The Garam Masala as you found out is Eastend Brand which he strongly advised we use.

The Tandoori and Ticka pastes were Pataks brand.

Answering a question from somewhere else he strongly advised cooking on a slow flame not that fully up turbo stuff we sometimes se in TAs, probably because they need to fly the stuff out the door on Friday and Saturday nights and quality unlike for our award winning chef is as not a big issue.

Bye the way I witnessed seeing the stores of the Patak and Eastend products and them using them.

[mickdabass]

Hi Panpot
You're not a star nor a legend YOU'RE A SPICE GOD!!!
Made a Chicken Bhuna last night and it was by far the best curry I have ever made. So much so that as far as I am concerned it was as good if not better than any Ive ever eaten before. The garlic and ginger paste and the Bunjara paste gave me IMHO the last 5% that I have been striving for. I cant say thank you enough. Job Done!!!
PS cant wait for your madras recipe  ;D
RESPECT

[Derek Dansak]

does anyone know where to buy those eastend products and spices in the south east of england area. i have never come across them. only bolsts spices are easy to get

[Panpot]

Thanks Mickdabass I am just delighted we can start to trust what I got there and the real stars on the site can work there alchemy with the basics from The Ashoka to conjure up a wide menu until I get back there.

Derek Dansek Having had  great day wandering around Brick Lane in the East End of London last year I remember the various Asian/Indian supermarkets had everything you could ever dream of and fantastic BIRs the length and breadth of the street, Without doubt the ChinaTown equivalent for Asians in London really worth a visit.

[mickdabass]

Hi DD
you could try emailing eastend direct and maybe they can send you a list of their stockists Their email address is info@eastendfoods.co.uk
http://www.eastendfoods.co.uk
Cheers
Mick

[JerryM]

Answering a question from somewhere else he strongly advised cooking on a slow flame not that fully up turbo stuff we sometimes se in TAs, probably because they need to fly the stuff out the door on Friday and Saturday nights and quality unlike for our award winning chef is as not a big issue.

Panpots, thanks for answering this question (it's probably the last piece of the jigsaw for me) as i too feel the same as mickdabass even before cooking with the marg base. I'll try out the slow flame along with my normal method (adding water to the tom puree to enable full wack without burning) tomorrow night.

[Panpot]

Right my turn to ask you guys a question! I am going to defrost the base, Bunjara and G/G paste in the morning together with marinading the chicken, so apart from a rerun of the excellent  Bhuna any suggestions of what I might do eg anybody up for suggesting a Madras based on the Ashoka basics ?

[Secret Santa]

My guess:

2 TBSP GG paste fried until hot in some oil (add raw meat at this point and stir for a bit).
1 tsp each of coriander, cumin and curry powder stirred in for a few seconds.
add 1 to 2 TBSP tomato puree, watered down if necessary, to stop burning.
add 1 ladle base and precooked meat, reduce down.
add another ladle, or however much you think is required to make a portion, 1 TBSP bunjara and simmer.
adjust seasoning as necessary
add a few quarters of tomato just before finishing

I would personally add at least a small pinch of methi once there's liquid in the pan but your choice.

Your guess is as good as mine    ;D

[CurryCrazy]

Hi Panpot

Secret Santas sounds the way to go - also try frying some of the chilli paste at the start. Last week I used 3 green chillies.....nice ;D

[mickdabass]

My guess:


1 tsp each of coriander, cumin and curry powder stirred in for a few seconds.

I would adjust this to 1 tsp BE spice mix & 1 tsp chilli powder. because this base is very spicy anyway. Besides this I would think SS is spot on