Quote from: hedgerwallace on July 14, 2014, 05:44 PM
I would just like to add my 2 cents on colouring rice, I buy fresh turmeric from Morrisons and grate it using my fine microplane grater, add it to the oil with the onion and spices, it leaves a nice but somewhat subtle yellow colour to the rice. ;D

I normally make a batch that would do about 10 people hedgerwallace, but even half of that ive found is too much to colour it with turmeric without flavouring it.
Hardly takes any food colouring to do the whole pot. Wild stuff it though when it lands elsewhere

Just helps balance the flavour from a huge amount of boiled onions. In the quantities used in a base it will never end up coconut flavoured. Apart from the smell you'd struggle to know it was in there.

Great tasting curries from the worst tasting base Need to take your word for that one George

Just a cooked spice/onion /tomato mixture used in place of mix powder/ powdered spices.
It's a pain in the 4rse to make so if your doing it you may as well make a decent amount. Flavour of it already cooked is better than a powdered spice mix imo.

https://curry-recipes.co.uk/curry/index.php/topic,3921.0.html

Goes with the rest of the Ashoka stuff on here.

Googling bunjara will probably bring you right back to this website 

yes onionist, the very idear!
that said if I heard spiceyokookokkokoo coming up the stair & there wasn't a beer mat to dive under, I'd take my chances with the window & concrete below 

I've made Ashoka jalandhri which is on here somewhere garp, yours looks similar.

Ashoka Jalandhri:

Ingredients:

- Garlic/ginger paste
- Tomato Puree
- Methi
- touch of green chili paste
- 1/2 chefs spoon of South Indian Garlic Sauce
- touch of mixed pickle
- Banjara
- One chefs spoon of masala sauce

Quote from: Whandsy on June 01, 2014, 11:06 PM

Quote from: ELW on June 01, 2014, 10:56 PM
Nice whandsy, being lazy without checking your posts back, are these conventional oven, stone / quarry tile pizzas?

Elw

I use a plain old pizza stone with the oven cranked up on full for about 45 mins prior to cooking. The higher the temperature your oven will go to, the better

W

I used 4 x unglazed quarry tiles in the past. which were about 50p each whandsy. Also used an oiled pan on top of them for pan.
Guy in pizza place local to me told me their dough is normally 2 days old depending how busy they are.
He also told me he doesn't bother with a baking stone at home, just gives the base an initial bake on its own then tops it. Must try this when I have more time as i'm out of tiles.
B- in- law has a wood fired oven out of which he does 90 second pizzas

Nice whandsy, being lazy without checking your posts back, are these conventional oven, stone / quarry tile pizzas?

Quote from: haldi on June 01, 2014, 08:10 PM
thanks Jerry & SS
I've frozen everything I made but I definitely think it's a bit wrong
No way could you make a happy Korma with this base
The Korma recipe only requires uht and main ingredients added
It would be way too hot

My current favourite base is still the revised Glasgow recipes by Big Boaby
It's funny though, that despite some threads being very popular and long, not many people actually try the recipes
I guess there are just too many, and you run out of cooking time
I bet there are loads I've not done
I never tried Ifind4u's recipes although, I still want to

I'm going to revisit the curry crunch recipes next
I only tried them a few times and that must be about four years ago!
I seem to remember that they had a very good aroma
At least, that's what my notes say

There's loads of garlic in the Ashoka food Haldi, there's a few discrepancies in the report but a genuine one all the same. Bases with coconut seem to stop the oil rising sometimes for me

ctm in Glasgow is normally a savoury dish, with no sweetener, always has been so this base will do just fine if your looking to recreate this particular chefs ctm. Some places have a base for korma alone depending on how much they sell as chewytikka has said not for the first time when he posted the masala sauce for tikka masala. Just the best system for what sells. The "Glasgow Base" & Ashoka base taste nothing like a basic curry, they are curry bases. There's very little spice in a curry mostly onion. Getting the base right is crucial & is where people fall short. Not overcooked or undercooked. If its not right you've no chance of recreating the dishes your local chef makes. Powdered spices / mix powders are just a method & not essential unless that's how your favourite place does it

That starter looks like one I had recently, which I suspect was oven cooked rather than tandoor. Bitter tasting due to the undercooked pataks paste.