Quote from: Cory Ander on January 10, 2012, 02:59 PM
I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :

Unfortunately, I fear that many members would prefer to keep their 'understanding' of the definition of 'Tarka' to themselves, in fear of ridicule should their 'understanding' differ somewhat to both yours and Spicey's excellent definitions.

Such a shame...!

Hi HS,

Not wanting to answer on CT's behalf but I assumed that this base WAS at least a 70's/80's base that Chewy has been using since said dates?

You could try my base, not suggesting that it is a 60/70/80's style base but as you have been using Admins Bradford  base, apparently mine is similar but preferred by at least one member that has tried both;


Quote from Domi on June 19, 2010

QuoteI used admins base for madras/vindaloos mainly but it didn't work as well with other recipes IMO. I've used SnS's base but I wasn't overly impressed with that, I found it to be a bit weak and by far preferred Ca's base up to trying Razor's. I had 4/5 bases on my to do list before trying this one and since using this one I haven't wanted to try the others as I'm extremely happy with the results I've had (I've made it six or seven times and never had a curry that wasn't top notch, regardless of recipe used in conjunction with it) - I even made a vindaloo/korma cross dish that was beautiful but I can't remember what I did as I'd been on the Magners lol.

It's become my fave base so far - I've not even made Admin's base since I've been using Razor's

Don't worry about the lack of oil either...I've had a good yield of oil over every dish so far (I add around 3 tblsp to start my final dish and I don't reclaim, just stir it in).

Now, it does contain coriander stalks but you could leave them out I suppose? Anyway, here it is; https://curry-recipes.co.uk/curry/index.php?topic=4596.0

Ray

p.s, Apologies to Chewy for advertising my base on your base recipe mate, no offence intended

Bloody hell, there's a fair few Glaswegians on the forum when you think about it?  Now, that tells me one of two things, either 1) you have the best curries in the country or two 2), you have the best curries in the country but are too tight to pay for one ...............ONLY JOKING ;D ;D ;D

Two of the most inspiration people in history hail from Glasgow and are my personal hero's

Sir Alexander Mathew Busby (well, Bellshill but near enough!)
Sir Alexander Chapman Ferguson

Ray

Domi,

Bandwagon, and jumping......two words that spring to mind :......ref was only doing his job, and for the record, he got the sending off just right, irrespective of what Bobby Mankini say's.

Anywayyyyyyyyy, as I kepp telling these delludes blue nose gobshites round ere, you may be able to buy success but you can never buy class......Viva the Red republik of Mancunia

Ray....UTID xx

Quote from: Whandsy on January 09, 2012, 10:16 PM

Quote from: natterjak on January 09, 2012, 10:13 PM
The resulting curries are sweeter and richer in flavour IMHO

Good I'm up for that

Me too but I never really got a definitive answer with regards to the oil.  My oil has mainly been used for bhajis, samosas and onion rings but it has done the odd batch of frozen chips, not too many mind.!  Some say it should be fine, some strongly dissagree.  Julian from c2g never responed either way, so I'm not sure what to do?

Ray

Hi Tornado, and welcome to cr0.

As a Glaswegian, you may want to take a look at the Ashoka recipes posted by 'panpot'.  I'm sure that you'll find something there that with be familiar to your tastebuds.

All the very best,

Ray

Hi Wayne,

It is a good point that you raise.  I would also add to this, you may remember my remarks with regards to the amount of veg/onions that I'd witnessed in my local TA's stock pot, and that of c2g and Dipuraja?  The onions clearly over filling the pot.  With regards to the c2g base, doesn't he say to add the same amount of water as you have gravy?

So, if I have this correct, his pot looked like a 5L pressure cooker style pot.  His veggies/onions came above the brim of the pot and he added about 750ml of liquid (water & oil).  Once cooked, it appeared to have around 4L of gravy ingredients before the water was added.  Blend, then add equal amounts of water, so, the there would have been around 6-7L of gravy before the 'seasoning' was added.

So with that observed, that rule could apply to any size pot that you use, as long as you stick with the c2g method.  Where this methodology falls down, is the amount of spices that you would add to achieve what c2g intends us to?  Plus, with the added ambiguity of the exact measurement of a chefspoon, it's always going to give varied results.

I've got to admit, I've never tried to do a gravy with so many solid ingredients and very little liquid as c2g or Dipuraja.  It's quite amazing to see actually how much liquid is in the pot once the onions have cooked before blending, especially as he makes no mention to using a lid, which of course would slow down any liquid evaporation.

Ray

Hi ELW,

Quote from: ELW on January 09, 2012, 06:57 PM
I don't know of its any better than the wooden handled ones in the C&C, but the price was more or less the same
ELW

It looks pretty much the same to me except for the added advantage of the Alu handle being that, it's less likely to suffer from wear and tear, especially if you use the dish washer to clean it.

Ray

I agree with everything Spicey and Cory have defined.  As for 'bagar' got to admit, I've only heard of this term over the last couple of months but it seems that it is almost the same thing?

Just been doing a bit of reading up (spurious internet sources, you understand!) and it seems, that as well as a 'tarka' being added in a similar way to that of a seasoning, it is extremely useful as an aid to digestion, especially if the tarka is made up of panch poran?

Ray

Quote from: spiceyokooko on January 09, 2012, 12:43 PM
That's just my definition of it, no doubt someone will come along and disagree with me like they usually do  :

Sorry to disappoint you Spicey, but one can't disagree with absolute fact, as you have comprehensively outlined in your understanding of the processes of "bhuning"