I've eaten it a few times & was looking for a recipe on here last year. The flavours are great,smoky & musty. It's always been deep brown in colour & resembles saag gosht. One of the versions I tasted had mustard seeds in it. The shish mahal version in Glasgow though is one of the best plates of food I've ever tasted

Regards
ELW

Hi Rubydoo, yes i've botched plenty food upscaling the chilli powder. Once a certain amount hits the palate, it seems to make no more difference, just hot! ...& ruined 

976bar has been cooking in large quantity commercial recently, he may have posted or i may have missed it.

Regards

ELW

I never get tired of looking at curry photographs!

Quote from: curryhell on December 31, 2012, 10:41 AM
The more i look at what members are creating, the more i think we should have a chain of restaurants, staffed by our own members Pipedream, or is it :  Lovely looking food, the rice looks like something you'd get in one of those really posh places, simple but oh so effective.  Less is more again

That could end in large scale civil unres CH. You could take your food to customers for the weekday,
daytime market through various outlets. There's definitely some scope for that. Curry is seen as "dinner/tea" nightime food that you sit down to eat.
The bir restaurants are all empty during the day, apart from the buffet lunches(loads of which are empty here)& a dwindling few still hoping to make money from the flawed voucher code model.
Good bir food, on the go/easy access, it'll probably be available in Greggs as soon as they find a way to make the labelling presentable.
Julian c2go had a go of sorts, but Like G Barlow closing his record label to "spend time with his family", bottom line is all that matters unfortunately.
Unless your Strbucks that is, who have no bottom line
Regards
ELW

Quote from: JerryM on December 31, 2012, 10:43 AM
i mainly used dutch onions down to having asian stores nearby. i have used english onions too ie from asda. spanish i feel would work too. i also know some like red onion (adding an extra sweetness).

i like the dutch down to ease of peeling. i don't really think there is any discernable difference in the finished base.

the importance is how the base is cooked. there is much posted on this (chewytikka 3 hr video being the best for me). i like to have plenty of oil in the base during cooking and not much water (the onions produce water). a slow medium simmer for a long time is my preference. i also see a need for 2 stages (typ 2 hrs & 1 hr). the 2nd stage being after blending when i add lots of water.

That's the method I'm using from now on. I used to add a litre of tap water to boil 1-1.5 kg onion, ending up with me boiling away the onion's own water along with the tap water. I've just made CBM Little India home version, using 2kg onion & approx 150ml tap water, which barely registered in the pot. Very low heat for 2 hrs. Resulted in around 1ltr of syrupy onion juice being produced.As Jerry points out, the right consistency can be gained with tap water later on to suit. Thats definitely made a difference to the flavour & aroma. Not had time to cook with it yet

Regards
ELW

Forgot to add Stephen, the SIGC sauce is cooked & cooled. Good stuff, freezes like any other.

ELW

Quote from: Martinwhynot on December 30, 2012, 09:20 PM
Pleasure's all mine!
I haven't posted here for a while but got such a lot from Panpot's contributions; this is a tiny input by me but more to follow...curries with alcohol added! Big in my local BIR in Central Scotland.

Hi Martin, that would be great stuff...Nashedar?
I saw the garlic peeling on yahoo a while back & thought it was a **** take 

Regards

ELW

Quote from: Stephen Lindsay on December 30, 2012, 08:02 PM
Martin I love these recipes and in my opinion PanPot's posts represent among the best this site has to offer. I note you cooked a Chasni and SIG and I wonder what recipes you used? As far as I recall there's not been these dishes posted with the Ashoka method. If you created your own recipes I would love to try them!

Hi Stephen, the SIGC sauce & chasni recipe's were buried in the thread somewhere, but here it is again as posted. Threads like this always need a bump for new forum members

South Indian GC:

- 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


***This is a 600ml water version I've made:


- Water 600ml
- Garlic Puree 700gm
- Red Chili Powder 7.5gm
- Deggie Mirch 5gm
- Vinegar 100ml litres
- Sugar 75gm
- Salt: add to scale maybe 1-3gm
- Corn flour 20gm
;


As there is no recipe posted for Ashoka sigcc, 2 schools of thought for me are

* Cook as the other Ashoka recipe's adding pepper/onion/GG/GM/methi/TOM paste/Banjarra/gravy + big chef spoon of SIGC paste, added in small amounts at a time, as tikka masala etc

or

* Add pepper/onion/GG/GM or MP/ tom  paste/chilli powder/pinch sugar/fresh green chilli/salt/gravy + smaller amount of SIGC paste

Sorry but I can't remember which one I preferred, I'll make this again when i have time. I don't accurately measure out ingredients when doing any of this now Stephen, which is why I don't add to the list of recipe's


Patia Sauce

Mango Chutney 500gms
Tomato Sauce 300gms
Mint Sauce 1 teaspoon
Lemon Juice 20 ml

Blend Mango Chutney then add rest of ingredients and blend till smooth.

I intend to use a hand blender.

This is of course a downsized version of the restaurant quantities.

This is combined with pre cooked chicken, lamb etc.



Chasni

One chefs spoon of Patia Sauce
1/2 ladle of base sauce
single cream to taste


I've no experience of either of these two dishes. I know chasni is really popular here in Glasgow & I think Balbirs claimed to have created it. I would guess the Ashoka method as with  Panpots other recipe's(excluding the odd discrepancy in measurements?) would be the way to go. Maybe minus the banjarra for the sweet/sours. It would be great if Panpot posted again on cr0, I sometimes see his username logged on? Along with the Zaal/CBM/ it's one of the best bir reports around anywhere

Hope this helps rather than hinders

ELW

Looks great CH

QuoteNo offence but 8kg of onions, then peeled is what I can get in my 11.5 litre pot so I wouldn't call this a definitive large scale test by any means, no offence. Even more so when you use 2 tins of tomato for 7-8kg of onion. This is home scale and lasts me a short time. A TA wouldn't last 5 mins.

I'm struggling to see how 8kg of onion has been touted as the large scale test and used as an example or the sense to suggest its large scale. It reads like a fuddled small scale base.

Hi harley, this was just an obvious attempt at scaling up at home by an experienced home cook. At how many ltrs do you reckon the test becomes accurate?  12, 30 or 60 litre as in the restaurant vids. Does Bir gravy become bir gravy at 60 litres? or can it be done in say 44?
As for the tomato content, check abdulmohed's version on cr0, whichs uses 400gm tomatoes with 4 large onions. Some recipe's i've seen don't even use garlic in the base.

Regards
ELW

QuoteWhat about ghee in the base?
I've seen that in a London demo but never round here
And that stuff makes a huge difference to flavour

Hi Haldi, I'm keen to hear your's & anyone else's thoughts on that. It's an ingredient in Glasgow, thats for sure

Regards
ELW