Topic: Ashoka Recipes

[Bobby Bhuna]

Hey PanPot, so I've made the Bhuna with the base, garlic ginger puree and onion paste. It's lovely. I'm not where I put it on my list just yet, but let's just say it's been time well spent. Here it is.

Onions, cumin seed, salt, water, bringing to the boil



Garlic ginger paste



Ingredients. Couldn't get East End marg. My friend at the Indian cash and carry said they used to stock East End and TRS but it didn't sell. He also said it was just bog standard marg, so I just got some tesco stuff.



Onion paste. Oily!



Finished base. Sorry about the crap picture, the steam got in the way. I note that my attempt is much lighter than the BIR's. I also note that it looks a lot like my bought base, more so than any other I've made.



The chicken Bhuna. Lovely! ;D

[joshallen2k]

BB - really curious as to how you rate this base/bhuna...

I see you used whole cumin as well - how did they blend up for you? My finished base was scattered with cumin husks, looked like little pieces of white coconut.

I didn't get a chance to try the bunjarra. I didn't get the chance either to experiment with finished curries using it - had a business trip and left the base to go stale in my fridge.

Wanted to get some feedback from as many as I could before trying it again.

-- Josh

[Cory Ander]

I want to make the onion paste today Panpot....

...please would you confirm if they use Asian or European bay leaves?

Thanks

[Derek Dansak]

Good question CA. how do you tell this difference between the two. i brought loads of bay leafs from my local indian/asian grocer, so i assume they are the asian ones (I hope)

[Derek Dansak]

where the Ashoka recipe states e.g  cumin 30 gms, does gms = grams? sorry for the dumb question, but just wanted to check. cheers DD

[Panpot]

Hi Guys,

Bobby I trust you enjoyed it and it was worthwhile though noticed you have used whole onions rather than chopped and again whole cumin seeds. I cant imagine this would make a difference but the chef advised cumin powder and chopped onions. Your photographs look cool,did you do the gradually mixing in the sauce routine till you got the consistency right? Is that a tin of White Tower Brand Tomato Puree and if so did you source it locally. I found small catering tins of the stuff in a Chinese Supermarket on my last trip but usually they are huge.

Cory Ander I assumed they were Asian and used them.

Derek Dansak the measure is grams your right.

Hope this helps.

I am moving house and may be unable to get back on line for a few days. My frozen Ashoka kit was moved with great care and is tucked up safely in the freezer of the new house. Cheers Panpot

[Bobby Bhuna]

Hi Guys,

Bobby I trust you enjoyed it and it was worthwhiel though noticed you have used whole onions rather than chopped and again whole cumin seeds. I cant imagine this would make a difference but the chef advised cumin powder and chopped onions.

Oh, crap! I just read the seed on the recipe. Probably would make a difference. I read chopped but noticed that the BIR used whole. I doubt that made much difference.

I really enjoyed the curry but would love to try it with a Madras. My only criticsm is that it's maybe a bit too garlicy.

[Panpot]

Bobby thanks for pointing out the error in the recipe I thought I had corrected it allready so have contacted admin to change it. I also posted a wee bit more just above your reply. Cheers Panpot

[Derek Dansak]

Thanks Panpot. i will post those tried and tested thai curry recipies this week.

[Cory Ander]

Good question CA. how do you tell this difference between the two. i brought loads of bay leafs from my local indian/asian grocer, so i assume they are the asian ones (I hope)

Asian bay leaves have multiple veins running up them and smell of cassia (they are from a cinnamon or cassia tree).  European bay leaves have one vein running up them and don't (they are from a laurel bush).  The two are distinctly different.

This link explains further (with photos of each)

link to bay leaves

Thanks for confirming they are Asian bay leaves PP