Hi JerryM,
I also have a V slicer, couldn't live without it! Try ' boerner-germany.de' I bought mine from the Ideal Home exhibition 2 years ago. I think i've  attached a pic

QuoteWhy not try a mixture, say 3 part groundnut/1 part butter ghee. Should give the flavour you like and a good balance of fats.
CoR

Thanks for your concern CoR, you're probably quite right, I shouldn't go to mad on the Butter Ghee. That is a good idea of mixing it up. Besides I have a cupboard full of Groundnut oil.

What about making my curry base and pre cooked chicken with Groundnut and finishing off with ghee?

Onion B

Quote from: mickdabass on March 11, 2009, 07:04 PM
Hey Onion B
have you got a recipe for Shashlik?
Cheers
Mick

Hi Mickdabass,

When I say Shashlik I mean I combine a recipe I got from David Smiths www.curryhouse.com :

A dish he calls 'Hot Salad of Onions, Peppers & Tomatoes' unfortunately I'm not allowed to give out his recipes, or I might get nicked or frowned upon anyway.

It is, briefly, an Onion, a green pepper, some tomatoes and lemon juice individually cooked in a wok with Ghee (my choice of oil) then roasted in the oven.

I serve this with together with Chicken Tikka all sizzling on a hot plate if you have one. (I haven't but if I did...)

The closest I can get to a BIR Chicken Shashlik without a Tandoori oven.

I think it works well.

Onion B

Quote from: JayR on March 10, 2009, 09:10 PM
I have always used butter ghee for my curries as you can get it really hot without burning.  I think it gives better tasting curries, but that's just my personal preference.  Veg ghee is less than half the price of butter ghee... no wonder it's terrible stuff :

If I haven't got butter ghee then groundnut oil, again because it can be heated very high and is also healthy.

Hi JayR,

I agree totally 'Butter' Ghee makes a better tasting curry, I have been using groundnut oil  for the past two or three years, avoiding ghee, but thanks to HOTRING and CoR, I'm using it again and enjoying it without feeling guilty.

[quote Frankly, I'm thinking of using fully synthetic, high performance, engine oil...I think it works out cheaper! 
[/quote]

Gave this a go last night, tasted s--t, but i'm running much smoother and a little faster!

Quote from: HOTRING on March 09, 2009, 09:14 AM
The trouble with butter Ghee IMO is I can taste butter in the gravy & in final curry,

I sometimes get that hint of butter too, but, I quite like it.

Very old post I know! But, SIMPLE, tried it, loved it!

Whoops, I didn't read it properly, it states 'stay away from Butter' not Butter Ghee.

Butter Ghee it is then (fantastic). Thanks for your help chefs.

Quote from: HOTRING on March 07, 2009, 12:17 PM
My fav BIR uses Veg Ghee I know this as they would keep the empty tubs for me (for plastering) so this is what I use as its good for you.

Thanks HOTRING for your post, I love cooking with Ghee specially when cooking a Shashlik, but stopped using it because of the 'bad press' I want to go back to it! But... can I point out something at the bottom of that page you sited.

Anything else I need to know??
Actually yes. I just can't let you leave without telling you. Vegetable ghee, or dalda, or vanaspati, is one of the nastiest stuff you'll ever cook with. Stay as far away from it as possible. Try to stay away from butter as well. You ask why? because ghee is heated butter you say? Well ghee doesn't have the milk proteins of butter, so it is good for lactose intolerants. Butter also burns easily, and that causes oxidization, which is bad for you. 

I am now confused, If not Veg Ghee and not Butter Ghee then what Ghee? Can anyone educate me on this one.

Thanks
Onion B

Make your own chilli powder by grinding dried red chillies (preferably Birds Eye). You can get these from most super markets.