Chris, in my experience the baking powder is the key ingredient to making the bhajis/pakora soft and light in texture rathen than that dense cakiness texture.

i usually add in at the start, so not sure what putting in at the end would do.

your recipe looks spot on to me.

that looks like a perfect curry for me. Well done UB, fantastic.

looks like some familiar resipes from here, but the format of the website is excellent I've got to say.

Quote from: Derek Dansak on January 16, 2009, 05:12 PM
The new KD book is aimed at a new range of "vibrant BIR recipies". This does not address the fact that the last KD book, did not manage to reproduce the basic range of BIR recipies. dont waste your money on this book, it will only disappoint.   

I  disagree - I've had tremendous results from KD recipes. The final dishes are a little limited but the base is excellent.

brilliant mate... i like your style.

Quote from: CurryOnRegardless on January 10, 2009, 10:14 AM
Hi chinois

The rule of thumb guideline amount of salt in soups and sauces is generally reckoned to be about 1 tsp per quart/liter. Therefore it follows the total amount for the Ashoka base should be 6 tsp or about 18 grams tops not the 60 grams given. Yes I agree food should be seasoned during cooking but the amounts given here are obviously way out so it is easier just to omit the salt and season the finished article to taste, after all you can't take the stuff out once its in.

I was thinking around 30 grams for the base when I try next time.... I definately feel 60g is way too much not to mention the additional salt coming from the onion paste.

Panpot, I would really appreciate if you could get the chef to re-confirm the quantity of salt for this quantity of onions next time you have an opportunity to see him... cheers.

Quote from: Cory Ander on December 21, 2008, 05:22 AM
And here (due to popular request Jeera  ) is the Ashoka Bhoona curry sauce (no chicken at this stage...to follow) made to PP's instructions.

Observations:

• nice and creamy
• pleasant to taste - my wife likes it lots
• predominant smell and taste of onions and garlic
• very garlicky
• quite salty
• coconut (in base) not really discernible to taste or smell
• cumin (in base) not really discernible to taste or smell
• lacks depth of flavour
• lingering greasiness (not so much oiliness, but greasiness) on the lips and the roof of mouth

I think you can see the margarine already beginning to congeal on the surface?

lol good man CA.

I agree with most of your comments especially too much salt and garlic. I do think there is real depth in it though.

I didn't get the congealed marg effect you talk about - actually your making me feel a bit ill mentioning this 

CA. My main point is you have jumped in to say the base is similar to others  without following a full recipe and using your typical final madras. Fair enough you are looking for a madras, but hey before you judge at least give one of the originals a crack.

btw, I have already posted my own findings and observations.. so feel free to comment.

Adding 1 tsp spice powder is more likely to get you a similar result to other curries since this becomes the most potent flavour. You should try doing one without the powder to see if it make a significant difference for you. My view is that 1 tsp chilli powder would be a better bet to get the heat you might be looking for without completely changing the intended balance of flavours in the final.

Quote from: Cory Ander on December 20, 2008, 10:38 AM
Who says I did?  I said "add salt and sugar to taste".  Seems reasonable to me 

At risk of becoming pedantic on this point, why even mention adding (or potentially adding) salt ? If someone was to copy this recipe they would be more likely to add salt and completely ruin it.

you say this isn't anything special vs otehr bases but I notice you added extra  stuff to the final dish (1tsp spice powder for example).

Have you actually tried doing the original recipe ?

And why add more salt to your final when you already kmow the base is very salty ?