Quote from: Panpot on August 08, 2011, 05:53 PM
Guys, I've been away far too long due to moving house and business commitments and had a wee look over the weekend ahead of a dinner party due this coming weekend. I have now found this update, so thanks again for the work done. There was a genuine mistake in the salt amount for the bunjara but not for the base. The Ashoka recipes don't need salt. Also the careful attention to the slow process of cooking the bunjara is well worth the hastle. Having re stocked over the weekend and having made the Karahi Bhuna Chicken last night I was once again united with the fact that my nearly 40 years of searching for the perfect Glasgow BIR recipes has ended with the trilogy. That is the base, the cooked through garlic/ginger paste and the bunjara. Needless to say even after some 10 months away from cooking curry it hit the spot and my wife coming in from a day out said that the lane was smelling like Gibson St. Bunjara bye the way doesn't taste nicecon it's own but with the rest of the recipes turns into magic. I will do all I can to post more Ashoka Recipes in the week ahead Cheers

Great to see you around again Panpot! 

I remember being excited when you mentioned that you'd be posting some more recipes before you went away. I rate the Ashoka recipes very highly, certainly amongst the best on the forum, so I'm really looking forward to more recipes. 

* waits with bated breath *

Nice post Solar. 

Crikey, I think it raises more questions than it answers. Nowadays I do tend to fry my spices longer than I used to, but I question whether that is long enough. I suppose it would be quite easy to test this - if you take it too far then you can just start again. Must admit, I've never quite understood the 'toffee' smell that many go on about.

Nice one Chewy - will be giving this a go at point. I don't have a Korma within my repertoire but I am keen to add it, as it is a popular dish. 

Nice touch with images containing the ingredients. Really good idea that.

Quote from: natterjak on August 07, 2011, 05:57 PM

Yeah, George is the short guy wearing the "Just Do It" T shirt 

LOL.  ;D

That guy is going to be praying to the gods for mercy when that makes its exit at the other end.  ;D

He didn't even eat any rice or bread with it. Must admit, sometimes I love a curry that makes your eyes water and nose run! I think my hottest was something like half a dozen birds eye chillies and 3-4 Naga chillies and some chilli powder - that was a challenge.

Quote from: curryhell on August 07, 2011, 03:16 PM
Sure as hell don't see them doing that down the local BIR ;D

Absolutely - I think that is the key point. While grinding whole spices may be fresher, a BIR is not going to do that because of how onerous it is. Authentic Indian cuisine is probably another matter, though. 

Quote from: Phil (Chaa006) on August 07, 2011, 03:21 PM
I agree with that : I recently ground all my remaining methi seeds when my local Asian supermarket not only had no ground methi but denied that it even existed ("we use methi leaves", they said, "just rub them in your hands").  The results were fine as far as the curry went, but I would certainly agree that the fineness left something to be desired.  This was with a dedicated Kenwood CG-100 (circa GBP 56 -- GBP 75).  It would be interesting to try a real spice grinder, designed for the task.

** Phil.

Yes, I would imagine the grinder linked above would struggle with methi seeds - they're hard little buggers.  ;D Again, I just buy pre-ground (I appreciate that would be difficult if your supplier denies their existence  ;D)

Quote from: curryhell on August 07, 2011, 02:54 PM
Ramirez, does this produce as finely ground spices as those we can buy.  I know the quality, freshness and taste will be better, but what about the texture??  I have ground spice in a coffee grinder but the results are never finely ground powder

I would say so, yes. I very rarely use mine to be honest, as I buy pre-ground (relatively small amounts, so I maintain a reasonably high turnover to keep things fresh). The only exception I can remember was black cardamoms - after grinding down there was a little bit of husk, but that probably would have ground down had I persisted (I just removed it). All in all, it is very effective - much quicker than a mortar and pestle.

If you do a lot of grinding of whole spices, it's a no brainer at that price! 

Welcome to the forum, Andy. 

Quote from: Unclefrank on August 07, 2011, 02:34 PM
Hi Tempest i use this, with cinnamon or cassia i just break up into medium pieces.
http://www.bargainpod.co.uk/wahl-zx595-james-martin-coffee-grinder-157-p.asp

Same here - does the job nicely. Definitely recommended.

You'll find many addicts here!  ;D

Feel free to ask questions and let us know how you get on with the recipes you try.