Topic: PanPot's Ashoka South Indian Garlic Sauce

[Cory Ander]

Posted by PanPot and moved to here by CA

Ingredients:

- Water 12 litres
- Garlic Puree 1.5 Kg
- Red Chili Powder 150gms
- Deggie Mirch 100gms             
- Vinegar 2 litres
- Sugar 1.5kg
- Salt 1 chefs curry spoon
- Corn flour 400gms

Method:

- Add all the ingredients except the vinegar and corn flour
- Cook for 30 minutes for the sauce to thicken a little
- Add the vinegar and bring to the boil
- Cook for a further 20 minutes
- Add corn flour mixture in water add to the pot slowly to prevent lumps
- After 5 minutes sauce thickens
- Cool and store ready to use

[billycat]

Just wondering how to make this a sensible size for home cooking

i was thinking of just using a tenth of all ingredients

anyone with any thoughts

really aimed at Jerry this as he is the guy with the spreadsheet

[Mikka1]

This really points to it be real in my view. Large quantities though as Billy says getting a home portion going and being able to match it will be a tough call indeed.

Nice one though and a real eye opener. Thanks PP and Forum, great stuff.  ;D

[CurryOnRegardless]

Scaling down is quite difficult, I've never mastered the Ashoka base because the amounts given are far too much for me and trying to reduce it doesn't work for me. I had the same thoughts with this, even if you do 1/10th you are still going to end up with about 2 litres,  which is a lot of garlic sauce.
Would be very interested in others' thoughts/experiences with this one.

Cheers
CoR.

[billycat]

Right

Just made a batch of this additive /sauce whatever you want to call it

i scaled it down by 12 asit was an easy number to start with as the water was 12 litres

anyway apart from being very hot/spicy it has a lovely garlicy sweet flavour

i just used deggi mirch on its own

maybe next time i may half the chilli but saying that as you only use a spoonful in the main curry it may not be so hot

gonna try that tomorrow night so shall report back

[Cory Ander]

I would look at scaling down according to what is the smallest practical measurable amount for the lowest quantity ingredient present in the recipe (in this case, the deggi mirch).

Hence, I would probably look to scale down by a factor of 20 (i.e 5g..or about 1 tsp...of deggi mirch) to give the following:

- 600ml water
- 75g garlic puree
- 7.5g red chilli powder
- 5g deggi mirch             
- 100ml vinegar
- 75g sugar
- 0.5 tsp salt
- 20g corn flour

You could probably half these quantities again, but some measures might become a little difficult to attain accurately.

[CurryOnRegardless]

The big problem I find with scaling down is the cooking time. Proportionally more liquid seems lost from smaller volumes but it's not appropriate to shorten cooking times and trying to compensate by increasing the water content to start with is hit and miss at best.
Anyone with any experiences/thoughts to share on this?

Regards
CoR

[Secret Santa]

increasing the water content to start with is hit and miss at best.
Anyone with any experiences/thoughts to share on this?

Regards
CoR

Note the level that the contents come to initially, then add a bit of extra water. Cook it down and at the end top back up to the level you recorded earlier.

[Secret Santa]

- 20g corn flour
You could probably half these quantities again, but some measures might become a little difficult to attain accurately.

You have to wonder why they add cornflour to this. All it's doing is thickening the mix. About the only problem I now have with curries is avoiding them getting too thick, adding an extra thickener is the last thing I would do!

[JerryM]

Secret Santa,

the corn flour is real strange for me too. i'd just assumed it was a mistake.

the rest looks tantalising to me. it's going to be a real step at a time though as the vinegar looks heavy.

i'm sort of hoping this produces a chilli sauce.