Quote from: curryhell on February 15, 2012, 10:31 AM

Quote from: ELW on February 15, 2012, 09:55 AM
Edit- I've never seen saag bhaji either, is that popular?, people on here seem familiar with it

That's interesting.  Has saag aloo always been available in your neck of the woods ELW?  Maybe it's a regional thing.  It is popular round here but not as popular as saag aloo in my experience from looking round at what people have on their tables.  Saag bhaji has always been available in my area since i've been eating BIR whereas brinjal bhaji didn't used to feature on every menu.  When i asked about this at one of my local BIR's years ago i was told that it does keep well and it ends up getting thrown out.  But nowadays it appears on most menus thankfully  ;D

Saag aloo features on every menu I've seen in Glasgow, often just called potato spinach & has done as far as I can remember. I reckon people here favour veg/chicken/mushroom pakora rather than onion bhaji, from what I can see. especially younger people with less traditional bir experience. I've seen brinjal called Bainghan/Bhangan on couple of the better menus. I ignore spelling/naming now just bring me the grub! The crossover places that do the pizzas & kebabs probably don't do aubergine & maybe onion rings instead of onion bhaji's. The Saag Bhaji is a completely new one on me, but it's all good!
ELW
ps. I'd definately soldier on with the veg ghee until it can be ruled out, those yellow buckets can be seen everywhere here

Do the guys who went to Zaal, think you or Az could turn out real bir quality from the recipe's on here like ca's, kd, etc, just by using better technique?
I'd be looking to revisit alot of recipe's if I notice a difference
ELW

Quote from: curryhell on February 15, 2012, 12:20 AM

Quote from: ELW on February 14, 2012, 10:15 PM

Quote from: curryhell on February 14, 2012, 09:50 PM

Quote from: natterjak on February 13, 2012, 06:25 PM
Does anyone know whether this "Coconut milk powder" is suitable for use as the coconut powder in Az's Masala sauce?

http://www.theasiancookshop.co.uk/coconut-milk-powder--maggi-2229-p.asp

Don't know how I missed this Chris. Coconut flour or powder is fine. Coconut milk powder is a different animal completely. Not 100% sure it would work

they are different, but both flavour with coconut & thicken a bit, like adding flour/water, as long as its not dessicated it should be fine, i've seldom seen coconut flour for sale in any or the asian c&c's here
ELW

Loads of it down this neck of the woods ELW.  Apparently coconut milk powder dissolves and melts into the dish whereas the other merge and thicken, so i've read

sounds right..if its for flavour only the milk powder does the trick & doesn't thicken too much like a flour might
ELW
Edit- I've never seen saag bhaji either, is that popular?, people on here seem familiar with it

Quote from: curryhell on February 14, 2012, 10:30 PM
I've never cooked with veg ghee. I

Me neither, but I've eaten plenty. I'm not going to deviate from a genuine bir report again until I find out whats crucial., then work back the way if possible. The saturated fat content of coconut is eye watering, even for a Glaswegian

Quote from: PaulP on February 14, 2012, 10:15 PM
I have to agree with George regarding vegetable ghee. It really is nasty stuff due to the hydrogenated and trans fats which are far worse than saturated fat for your heart and arteries.

If you like the ghee taste I would mix a couple of teaspoons of quality butter ghee with whatever vegetable oil you normally use. I do this myself sometimes and for some dishes I use pure butter ghee.

http://begumskitchen.com/GoodGhee.aspx

I don't mean to be a party pooper but there is really no question that veg ghee is bad news.

Cheers,

Paul

It's true enough paulp, although I think we should go all in with this, then work back the way. The Glasgow bir's have huge veg ghee buckets in view everywhere, they even marinate chicken & make spiced onions in the tubs once empty! The buckets have Cholesterol Free stamped on them, as it's reputation arrives well ahead of it. I think it features more than may be good for us as well
ELW

Quote from: curryhell on February 14, 2012, 09:50 PM

Quote from: natterjak on February 13, 2012, 06:25 PM
Does anyone know whether this "Coconut milk powder" is suitable for use as the coconut powder in Az's Masala sauce?

http://www.theasiancookshop.co.uk/coconut-milk-powder--maggi-2229-p.asp

Don't know how I missed this Chris. Coconut flour or powder is fine. Coconut milk powder is a different animal completely. Not 100% sure it would work

they are different, but both flavour with coconut & thicken a bit, like adding flour/water, as long as its not dessicated it should be fine, i've seldom seen coconut flour for sale in any or the asian c&c's here
ELW

Quote from: martinvic on February 14, 2012, 02:53 PM
Can't really argue with what Az says, but is it just me that thinks ginger is actually stronger in taste than garlic?

Maybe it is where the stuff comes from, as I guess most of us get our GnG fom the supermarket.

Plus I prefer my curries to be more garlicky, like I believe they were in the old days,

Martin

Hi Martin , have you made the Ashoka garlic(60)/ginger(40) paste? https://curry-recipes.co.uk/curry/index.php?topic=3915.0
Thats pretty heavy on the garlic when used in the amounts on the recipe's. The only bir I have tasted alot of garlic in, across alot of their dishes, is the ashoka I can smell that paste as soon as I enter an ashoka restaurant.
Another I remember was the Rick Stein Lamb Karahi recipe, from the Karachi Restaurant, Bradford. Although it was a recipe for 6 servings, it had 65grms garlic / a whole large bulb in it, not strictly bir as i know now, but one of the tastiest curries I've made yet . I bet the Karachi can knock out some great old style curry!

ELW

Quote from: jb on February 14, 2012, 05:27 PM

Quote from: solarsplace on February 14, 2012, 01:39 PM
Hi

I (think) have your standard Roshney & JB's Bhuna on video. Unfortunately missed ChrisWG's extra hot Roshney although maybe JB has that? - Will endeavour to upload over the next day or so.

Thanks

Hi Guys,I have all of Chriswg's Roshney(apart from the huge flame I wasn't expecting that to be honest!!)  I'll have a look at what else I have(I remember the sag bhaji and someone kindly videoed me doing my bhuna).

So it was veg ghee then,I take it Az uses butter ghee for something then?? Maybe brushing naan breads???  Was it veg ghee that went into the massla paste and gravy then???  To be honest my head was spinning after concentrating trying to focus on the note taking,I wanted everything to be spot on.

Hi jb, that was Khanums vegetable ghee (yellow tub)in the masala sauce video.. veg ghee seems to be sold in similiar yellow tubs(i see khyber veg tubs here all in the t/a's here)..Butter ghee seems to be in metal tins with the cow on it regardless of brans (ktc heera)
ELW

Quote from: curryhell on February 14, 2012, 01:24 PM
Yes ELW, i use Sapna g/g mix.  It is very convenient to have in the fridge.  Trouble is it kind of discourages you from making the fresh stuff which has got to be better.  As SP say the commercial stuff spits like a demon.
Given that Az uses a 60/40 mix ginger to garlic, just like in Ifindforu's takeaway i now intend to make some up.  As Az said just measure quantities and blend with water and it will keep quite happily in the fridge for a  week or more.  For convenience we can always freeze it

thanks CH, you pipped me to that there, I've got Ashoka 60/40 garlic in the freezer & interms of taste it's like comparing yoghurt & tikka paste to Sapna, two different things completely..I'll be doin the fresh `ginger/g for this new stuff
ELW

Quote from: solarsplace on February 14, 2012, 01:09 PM
Hi ELW

Just my personal opinion here.

I know it is more hassle to make your own, but it is worth it. I personally believe that the stuff in jars just does not give the same results as G&G you prepared yourself. Besides if you make a big batch and mix in some sunflower oil keep it in a sealed clean container in the fridge it keeps for quite a while. Plus that jar stuff spits like an angry lama when you add it to the pan - can't stand that!

Cheers

Thanks solarspace, I heard Az mention the ratio as significant & ifindforu has stated this also. Was the Zaal ratio 60/40 ginger?