Topic: The not so new base.

[Mikka1]

Right now I'm cooking up a base. It's similar to KD's but this time I've left the Onions whole and doubled up the onions. And added half a green cabbage.

I'm also adding 2 TBS ground fenugreek seeds as opposed to methi. Already there is a difference. The onions because they are stewing slowing are making the stock smell wonderful.

In all BIR's from what I've seen, they have not chopped up the onions. There must be a reason for it, I think this is it. I remember from making pan gravy, the addition of half an onion gives off the most gorgeous aroma.

Anyway. I'll let you know. this has been on the go now for about 2.5 hours. Spice has yet to go it. Pretty happy so far.
Cheers.

Me.

[artistpaul]

Nice one Mark

Looking forward to your observations and use in final curries

Ive a feeling you are onto a winner with this

Fingers crossed   

Best Regards

Paul

[Mikka1]

Ingredients:
6 Medium Onions. Topped tailed, skin removed, left WHOLE.
1 cup chopped carrots.
6 Garlic cloves WHOLE
2 inch piece Ginger Root. Chopped.
1 Green Pepper. De-seeded
1 25 ounce can of crushed tomatoes. *
1/2 green cabbage chopped.
1 cuc Chopped cilantro, including stems.
Water to cover.
1 Cup oil.

Spices.
2 dsp turmeric
1 dsp chili powder (Optional)
1 dsp ground coriander
1 dsp cumin
1 dsp garam masala
2 TBS ground fenugreek seed.
MIX THESE UP and put in air tight container.

Additional:
2 DSP Tomato Powder

Method:
1. Cut the tops and bottoms from onions and peel away skin, add to pot.
Add: Carrots. Garlic cloves, Ginger, Green Pepper, Cabbage, Cillantro, oil.
Cover with enough water so that onions float and have room to move.
2. Bring to a boil.
3. Turn right down and simmer on lowest heat. this may take a few hours, so allow time.
(Smells truly wonderful anyway).
4. When onions have broken down and are mushy, break them apart with a spoon.
5. Add tomatoes and simmer for another hour, to ensure tomatoes are not bitter.
6. Add spices and Tomato Powder.
7. Simmer for about half an hour then blend the mixture.

At this point I added 5 Black cardamoms, 1 Star Anise, 1 stick of cinnamon. I simmered this further to allow flavors to develop.

You could decide to leave these in if you want a more tangy base? I took everything out bar one Black cardamom.

Base sauce is my best ever and without a doubt my favourite that I've tried to date. The difference is the onions, prep time and method, Tomato powder and Feungreek seeds, also a long cooking time.

NOTES:
If its too thick? You can add water when adding the spice seeds.
I used green cabbage. Any will do but make sure its a neutral tasting cabbage, nothing spicy or bitter.

[Mikka1]

Thanks Paul. just finished, some, what was it? 6 hours of cooking? I think so.
The end result is amazing. I've no idea why I didn't do it this way before? It's there on every video we watch at a restaurant.  ;D

I posted the recipe. I do have just one pic, bt the batteries died in my camera ugh!
Thanks Paul, keep well bro.

Nice one Mark
Looking forward to your observations and use in final curries
Ive a feeling you are onto a winner with this
Fingers crossed   

Best Regards

Paul

[artistpaul]

Mark

Where did you get the Tomato powder?

I know many BIRs refer to Paprika as Tom powder, can you clarify please?

Hows the bread making going brother