Topic: Ashoka Recipes

[Panpot]

Hey I coped out and decided to cook to the letter Bhuna, Jaipuri and Korma from defrosted Ashoka Kit ie Base Sauce, Bunjara and Garlic/Ginger Paste. I wanted to test out the Korma thing from another post and I have to say
my best Indian meal for thirty years. The slow flame together with slowly adding little amounts of sauce until the consitancy was right really madpe the difference especially with the marinaded chicken being cooked from raw as per the recipes. I have taken Photographs too perhaps Unclebuck will help me post them again below. Bye the way the Pakora secret of not adding water till the vegies bleed enough for the batter really worked a treat though It took a cople of hours and a few stir rounds to happen but it did and they were my best ever too.

[Unclebuck]

Unclebuck will help me post them again below.

just email them buddy 

[Panpot]

Folks I am in the middle of moving house and my telephone lines are down In new home due to a mini tornado that came through three weekends ago now and the French engineers are still to get them up and running so there may be a delay in sending them this may well be my last Post from my old home but unfortunately my connecting cable
for the iPhone is in a box somewhere so bare with me as it will be worth it and UnckleBuck has agreed to help, good man that he is.

By theway I have just taken out of the fridge theeft overs from last night and I have to say that I actually think I can defy anyone of you to say that if you follow the recipes to the letter that the basic Ashoka Kit isn't the business,perfection even 24 hours on mmmmmmnnnn tasty! Panpot

[currymonster]

I've just finished cooking the base (Half Batch), the G&G paste, the Bunjarra and then finally the Bhuna and I must say it was LOVELY!

I cooked everything exactly to the letter, except I used a 4 inch piece of Cassia in the Bunjarra because I didn't have any Cinnamon sticks and home made Garam Masala where called for.

I was a bit concerned about the Bunjarra because it was more of a reddy brown than 'brown sauce' brown, i'm thinking that might be because I added too much pureed tinned tomatoes (I added 4 tbsp based on Jeeras answer earlier in this thread).It still tasted fantastic though!

Once again, thanks very much Panpot! 

Here are some pictures:

[joshallen2k]

Looks great currymonster!

Have you tried any of the other Bhuna recipes on the site? i.e. CK's?

Really trying to get a sense of how the Ashoka recipes are stacking up against a few of our current standards for everyone else's tastes.

-- Josh

[currymonster]

Thanks Josh,

I haven't tried any of the sites other Bhuna recipes yet as I have been concentrating on Madras. I might try a Madras next based on some of the ideas earlier in this thread.

[Bobby Bhuna]

I tell you what, I've been at this for hours doing the base, banjara and garlic ginger paste. My house is absolutely reeking! ;D I have high hopes - and pictures.

[currymonster]

I tell you what, I've been at this for hours doing the base, banjara and garlic ginger paste. My house is absolutely reeking! ;D I have high hopes - and pictures.

  I know the feeling, I reckon that lot took me about 7 hours, I think the neighbours think there's a restaurant opening next door.

[Panpot]

We had the left overs from last night for our Tea and it was even better so another marker for the effectiveness of the kit. stick with it to the
Letter for the recipes as a starter and you won't be disappointed it tastes and smells fantastic well done lads and great pics currymonster glad you feel it was all worth the bother. By the way did you use the marinade and cook from raw and of so would you agree the chicken is juicier?

[currymonster]

By the way did you use the marinade and cook from raw and of so would you agree the chicken is juicier?

I had some marinated and precooked chicken (Ashoka recipe) that I cooked and froze last week. It was nice and juicy, tasty too