Hi, does anyone here use the Sapna pre mixed ginger/garlic paste? It doesn't say on the jar, but the ratio of this seems to me to be tipped towards the ginger. Ginger is listed as the first ingredient & it's a completely different thing altogether from my 60/40 Garlic/Ginger paste. Is this maybe why the ready mixed is often described as inferior to the fresh stuff (preservative aside)?
After watching the video, I'll be looking to use this for the Zaal stuff, but don't want to make fresh paste if this is good to go, as i have lots left 

Regards
ELW

I've no base left so I'm resetting everything I've done up until Sunday & starting afresh. If I can make the Zaal stuff work, there is so much other stuff for me to revisit & cook properly
ELW

thanks to the curry nuts for sharing all this on here & to jb for getting in on here so quickly  ;)The proper cooking of the spices is the only thing I was sure I had down properly  ;D.

QuoteWords really do fail me at this point after 25+ years of searching.  What i cooked with Az's guidance was as  as good as any phall i've eaten.  My efforts at home pale almost into insignificance after learning yesterday how it should be done. Simple but it takes a master to show you!!!  All down to Az giving us the opportunity.   Hope that answers a few questions

It certainly does 
If it's down to cooking skills, it gives all the other recipe's I've ever tried a new lease of life. I always wondered why the original poster of the Ashoka stuff, could turn the dishes out correctly & I was way off the mark. There is something lost in a written description of technique

Do any of you reckon with the practical knowledge you could turn out proper bir from say the KD stuff now?
Regards
ELW

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

I use it nearly every time coconut is called for, the only stuff that doesn't work is the desiccated stuff

Regards
ELW

QuoteThe flavour had penetrated the mutton well after only 24 hours. Minimal marinade remaining on the meat after cooking. Unfair to compare with the others as this needs to be done again this time with chicken. Given good flavour penetration on mutton and hardly any marinade residue, this has a lot of potential.   Was very tasty and yes, it was a bit chewy.  Something I need to work on.

I've never had lamb/mutton tikka that wasn't a bit chewy, the cooking time is just too long to break down the fibres. It's interesting how many tikka recipe's state to use yoghurt as is , when one of my local t/a tikka has on the face of it nothing more than a red/orange watery liquid on it. It took me ages to figure that out  even after standing staring at tikka on skewers in refrigerated counter for months  ;D Not tried the milk yet, but it cuts the sourness in the Ashoka pakora dip very well. Good to see someone making a weeks worth of tikka in advance  ;D
Regards
ELW

Quote from: chriswg on February 13, 2012, 11:20 AM
I'm glad everyone had so much fun and learned so much. Az was very nervous and worried as this was his first time teaching people - especially when he saw Curryhells knife skills

I was really impressed with the pre-cooked lamb (well mutton actually) - I hope we got the recipe for that. I usually avoid lamb dishes because they can be chewy and fatty but this was moist and tender.

I also really enjoyed the saag bhaji which I've never tried before. I didn't see it being cooked but I gather it was really simple.

If possible, they'd really appreciate a good review on tripadvisor. The last 2 people wrote terrible reviews which almost certainly means they are local competitors. Here is the link:  http://www.tripadvisor.co.uk/Restaurant_Review-g503830-d2446226-Reviews-Zaal-Fleet_Hampshire_England.html

trip advisor reviews are becoming notorious for fake reviews, great work getting that visit together chriswg

Regards
ELW

This is the reset that the cr0 forum needed anyone new to the forum or bir@home, should probably start here  ...a few hours tuition in a Glasgow bir kitchen would be great.

Well done to chriswg for organizing this. The 1st batch of "students" couldn't really get much better. I'd love to get a few hours tuition in a bir kitchen, but this is too far away for me  If they decide to post their findings, this forum will have taken a huge step forward in terms of credible information, from credible people. Something to be used as a foundation in bir cooking @ home. For a one off Sunday, you can't really put a price on this experience.
Nice one chriswg

Regards
ELW

Quote from: George on February 07, 2012, 07:40 PM

Quote from: vinotinto on February 06, 2012, 09:38 PM
Pictures of my Beef Balti - really was not only a great tasting curry but also the winner of our local curry competition:
And finallly what can I say but thanks to the forum for the win

Well done for the win but shouldn't you be thanking the chef and co-author behind the Kushi Balti book?

How does the forum have much to do with it, on this occasion? Or did you use a recipe that someone unfairly posted here, in serious breach of copyright law and any reasonable standard of common decency, IMHO?

I feel quite strongly about this - if indeed it was the Kushi Balti recipe you used because, also IMHO, that book is close to being the best BIR-focussed publication since sliced bread. Shouldn't they be getting the credit? I'm having more and more success with the recipes in there.

I'd never have heard of Kushi or their book if it wasn't for this forum

Quote from: Phil (Chaa006) on February 03, 2012, 08:41 PM
Staggered that no-one else has yet commented.  This is an absolutely outstanding web site, and I for one am truly grateful to you for drawing it to our attention.  Without even having tasted the man's food, I am mentally inclined to put him on a par with Raymond Blanc for his obvious love of good cooking.  My next masala dosa will be his recipe, without a doubt

** Phil.

Agreed, I saw this link on here earlier & judged the the book by it's cover & never clicked it...good stuff there!