Hi Jerry,

So is this the base you use yourself, with the greatest success?

Cheers

Del

I made this last night, very, very nice I have to say.

The actual base sauce that is created was delicious, I may make this again but stop before the adding of the spinach without including any meat and try it as a base sauce for other recipes.

Im not sure if it was due to using ghee rather than veg oil I would normally use but there was something about the base that was right, I could of eat that on its own!

Thanks for the recipe

Del

Hi guys,

Havent been on for a while but still cooking curry!

Last night however I made CK's bhuna with chicken tikka (Ashoka marinade recipe), but used the Ashoka base.  I cooked it down for about 10-15 mins reducing it to a fairly dry dish with very fine slivers of chopped onions and peppers and it was one of my best to date!  Will defiantly start trying a few of the other recipes with this base.

Del

Jerry M,

I have since tried the tandoori masala and it definitely gave a better tasting curry than adding the Pataks paste, for me at least anyway.  Cheers for the tip, although I do agree it is something I would add occasionally if I wanted a change.

I have also cooked the Bhuna without the Bunjara (as I has ran out) and you can certainly tell there is a key ingredient missing.  Due to the low spicing of the Ashoka recipes they strongly rely on the Bunjara to give them there taste, without it the Bhuna was simply average!

Cheers

Del

Cheers Guys.

@ Jerry - The Bhuna from a few of the BIR round by me have onions and green peppers in, however I like to use red as I prefer the taste.  Good Idea using tandoori masala, I will definitely give that a go.  How much did you use out of interest, a tsp added the same time as the garam masala?

Del

Hi guys,

I thought I would post my efforts with the Ashoka Kit.

I actually made the Karahi Bhuna last weekend and although delicious it wasnt a dish I was used to at my local BIR/TA (due to adding tbsp of tandoori paste).  So last night I followed the standard Bhuna recipe but kept the peppers and onions in it.  The results...... Fantastic!  By far the best curry I have ever produced. very, very tasty.  Very moorish and very close to what I would expect to be tasting if I ordered a Bhuna from my local.

So thank you very much Panpot for sharing your findings with us all.

I'll let the pics do the talking from here.

Garlic and ginger paste


Bunjara during cooking


Ashoka Base


Bhuna ingrediants (for 2 people) with Ashoka chicken marinated over night




Base and Bunjara oil ready to go


The finished article




Cheers,

Del

Hi guys,

May finally get round to giving the Ashoka kit a go this Friday.  However I was wondering what people have been using for the onion paste... red or Spanish onions? as the recipe states either.  I am very tempted to go with red onion.

Cheers

Del

Quote from: matt3333 on December 16, 2008, 12:35 PM
The pictures taken by panpot in the Ashoka seem to clearly show Cumin seeds buddy!

I thought it looked more like cumin powder, like it had just been chucked in and not mixed, but looking again you may be right!

But then taking into account a response by Panpot earlier in the thread made me also feel it was powder.  Bearing in mind seed may be hard to blend, using powder would make sense!

Quote from: Panpot on November 28, 2008, 06:10 AM
Joshallen2k it looked like cumin powder and I assume so because he would always say cumin seed when it was used and just cumin when powder, this is one of the questions I will go back with but I would put my life on it that it was powder.

Cheers

Del

Cumin powder is what was used in Ashoka buddy!

HTH

Del

Cheers for the info Panpot..... cant wait to have a go at this!!

Del