Topic: Ashoka Recipes

[Panpot]

Curry King, praise indeed! I am delighted you rate the kit and even more so that you have experimented with it. Guys like yourself on here with so much experience can advise us how to maximize and work with this, so thanks for that. As I have pointed out before I am certain the Bunjarra salt quantity is a genuine mistake, it has to be. I hope to clear that up soon. He recommended we all use red onions when we can. They use the large Spanish ones but at home he uses red. He also keeps the Base Sauce on a very low heat at all times.

Perhaps other Scots on the site could comment . I am not sure Chasni is very popular or even Patia but The Ashoka does have a separate base for it. One of the more popular BIRs has small portions ( by Glasgow standards ) that are mixed and matched with the opportunity for multiple flavours and choice and is more adventurous in it's range. Madras may be big elsewhere like a Edinburgh or Aberdeen . The Sweet toothed Glaswegians may account for our variations on CTM though The Asoka one was not as rich as some available in the City.

[flavorjunkie]

Chicken Dopiaza Ashoka
======================
In this recipe I, once again, used my cut down version of the base, onion/garlic paste and bunjara (previous post)
I don't think this will change things very much and may even encourage those intimidated by the large quantities to get started. Tastes BIR to me!

1 marinated cubed chicken breast - Ashoka style
2 tbspn oil
1 tspn Ashoka garlic/ginger paste
150 gm onion (prepared weight)
100 ml Ashoka base
0.25 tspn salt
0.5 tspn deggi mirch (chilli powder)
1 tspn Ashoka bunjara
0.5 tspn garam masala
0.5 tspn ground cumin
0.5 tspn coriander seeds
0.25 tspn fenugreek powder

Preparation
===========
Cube the chicken breast and marinate Ashoka style.
Grind the coriander seeds to a powder in a pestle and mortar. (freshly ground is much better)
Mix 100 ml water with 100 ml of Ashoka base (obviously makes total of 200 ml)
Slice the onion into rings.

Cooking
=======
Heat the oil in a pan and fry the Ashoka garlic/ginger paste, stirring, for 30 secs. (it will spit, and so would you in a hot pan)
Add the onion and fry, stirring, for 2 min.
Add half of the Ashoka base and stir.
Add the salt, chilli powder and chicken and fry, stirring, for 8 min adding a little more base during this time.
Add garam masala, ground cumin, ground coriander and fenugreek powder and stir well.
Add bunjara and fry for 2 min.
Add any remaining base.
Simmer, adding water as necessary (unlikely) to produce a fairly thick sauce.

Pictures to follow...

[flavorjunkie]

I posted this in another section, but maybe it should have been here...

I just found this link to Ashoka's menu for Chasni...
Click on "A Taster"
Each time you refresh using F5 (that's the function key 5) you get a different
recipe.
You may need to use F5 a few times to get Chasni.
http://www.ashokacookbook.com

[joshallen2k]

I posted this in another section, but maybe it should have been here...

I just found this link to Ashoka's menu for Chasni...
Click on "A Taster"
Each time you refresh using F5 (that's the function key 5) you get a different
recipe.
You may need to use F5 a few times to get Chasni.
http://www.ashokacookbook.com

Actually I might think I'll have a go at that Bhaji recipe...

[CurryOnRegardless]

Click on "A Taster"
Each time you refresh using F5 (that's the function key 5) you get a different
recipe.
You may need to use F5 a few times to get Chasni.
http://www.ashokacookbook.com

Interesting recipes but not very BIR style I think. The Rogan Josh uses a stock made with green and black lychees and a bit of searching led me to this

http://www.ebrochures.com/downloadBrochure.asp?bfid=3067

which is a pdf document called Curry Crazy which has a recipe for Rogan Josh which looks very similar to that by Mr Majhu. I can't find the author of Curry Crazy so maybe he wrote both or maybe he is just making use of the copyright holders permission to redistribute the content, who knows. Curry Crazy seems worth a look and its free.

[flavorjunkie]

There seems to be a problem with sending pictures at the moment.
This is my n'th try with picks for the Dopiaza Ashoka style...
Failed again - will try sometime later.

[Cory Ander]

If I hadn't tried it in the base I don't know if I would have made it again but now I will.

What do you ascribe your success to CK?  The onion paste alone? The curry base?  Both?  Or maybe it was "just one of those things" on the night?

I've found that the onion paste makes no discernible difference and that the curry base is rather greasy (i.e. lots of oil, marge and coconut)...though it produced a very tasty and acceptable curry otherwise.

[Cory Ander]

There seems to be a problem with sending pictures at the moment.
This is my n'th try with picks for the Dopiaza Ashoka style...
Failed again - will try sometime later.

Hi FJ,

Probably the forum is running out of storage space again (happens from time to time).....perhaps send "admin" a personal message to make him aware of the problem?

[Panpot]

flavourjunkie, your a star,thanks for yet another recipe. The Ashoka book is quite a cute little book and the recipe within for Chasni produces something reasonable but as you will see elsewhere in the book they are not using any base sauce or Bunjarra.

Its really like a lot of these kind of publications in that it is aimed at the average customer who may have a go at cooking something tasty though not a direct replica.

The resteraunt I was in does have a base for Chasni that is also used for Patia and I hope to get it in due course.

[Yousef]

More server space acquired, upload your pics flavorjunkie. ;D

Stew