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Topics - Panpot

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Hi been a good few years since I was on the site. Delighted to see it still going strong. I put a good 30 years into searching for the Glasgow Curry taste and between this wonderful place and my visit to the Ashoka and the recipes I gathered there (posted on here)I found it. The secrets I Found were the bunjarra and the fried garlic ginger paste with turmeric. These added the moorish thing that was missing in all other attempts. So I had no need to return and just got on with it. Now out of curiosity I came on today and found the Glasgow base which I have made and it tastes rather nice so hopefull of it blending in well. I have attempted to find the eBook by Alex Wilkie to add to my collection but can't find it anywhere. Can anyone help? I will be most grateful. Keep up the great work one and all, thanks

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Lets Talk Curry / Base Substitute (in a hurry)
« on: August 14, 2011, 12:42 PM »
I've just blitzed my second batch of Abdulebad's base and it tastes like a spicy vegetable pureed soup. It got me wondering about a previous post on the site regarding short cuts when we are in a hurry or have forgotten to defrost the kit. I find myself returning to the notion that if a good vegetable soup from the supermarket could be blitzed then added to a typical curry routine of GG Paste, Tomato Paste, Spice mix (perhaps a little more than usual) the usual herbs and meat would we have a descent solution when caught out?

I have to admit I have used a tablespoon of Patak curry paste in boiling water to pre cook chicken for 10 minutes ahead of adding to a curry with favourable results. Given the above or from experience can anybody recommend a brand of soup to keep in the back of the cupboard?

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Lets Talk Curry / Aluminum Pans
« on: December 05, 2010, 11:31 AM »
Don't you just love them. Genuine BIR pans. I have three as they are do cheap to buy. Last night I cooked a Dopiazza and Jalfrezi side by side. Not only did I have the fun, the art of cooking, the smell and flavors already in my mouth but I also have the sound. Yes the authentic sound and when the meal is over they are so easy to wash and clean. Wonderful.

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Lets Talk Curry / Pre Cooked Onions
« on: November 17, 2010, 04:41 PM »
I had a meeting with a well known Glasgow BIR owner today and asked him about the pre cooking or otherwise of onions. He explained that they put sliced onions I. A pot of oil with some spices and in particular Jeera. He wouldn't give details of spi e mix but did add that they are softly fried until turning brown and cooked till soft. They are stored in fridge for up to three days.

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Lets Talk Curry / The Origional CTM
« on: September 03, 2010, 01:04 PM »
I paid a wee visit this week to a favorite haunt of mine The Shish Mahal in Park Rd Glasgow. It was originally in Gibson Street round the corner. It was probably Glasgow's most popular Curry House back in the 70/80s. The Founder the father of today's owner wrote and published  his ground breaking cookbook and I am proud to say I have a well stained copy from back then among my many cookbooks.

Anyway tucked away deep in the extensive menu. There is a number of Masala dishes. I noticed for the first time that they claim there that The Founder created the original and first ever Masala Sauce by accident.

I asked the present day owner about it and he explained that his dad was struggling with some stomach ulcers and was unable to enjoy any spicy food and of course curry. One day eating a bowl of tinned tomato soup that was easy on his stomach he poured half of it into some base and the first Masala Sauce was created. A few more experiments and the UK's most popular meal was on the menu soon becoming a favourite with those who prefer milder options when visiting the Shish.

Great story and I really enjoyed sharing a Lamb Bhuna and a Chicken Dansak with my son. PP

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Lets Talk Curry / Canadian Curry
« on: August 29, 2010, 06:08 PM »
Guys on the evening of Saturday 11th of September I will be in downtown Torronto on my own and fancy having a curry. Can any of you Canadians or expats over there recommend where I should eat. Even better if any of you are free and fancy sharing a meal I'm your man PP

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Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Glasgow Pakora
« on: August 15, 2010, 03:28 PM »
As I have stated elsewhere I have been searching for the perfect Glasgow Vegetable Pakora. More recently Martinwhynot sent me his recipe which included crushing some of the Coriander Seeds and grating the Potato. I followed again the Ashoka recipe and technique but added the Potatoes grated and crushed the Coriander Seeds in a mortar with the other spices and salt. As you may no the breakthrough with the Ashoka recipe was the leaving of all the ingredients mixed dry until the water was drawn out of the veg. On previous occasions on my own I was unable to get enough natural liquid and had to add water. This time within an hour the mix was perfect. In fact I had to add more Gram Flour before pre frying them as per the Ashoka advice to rest them half way through. So the now look right, smell right and will be finally cooked later tonight served with JivyJ's sue and Martinwhynots spiced onions. Then we will dine on The Ashoka Chicken Dopiazza and The Ashoka Chicken Bhuna Karahi. Magic

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Lets Talk Curry / From A Horse's mouth
« on: August 07, 2010, 10:41 AM »
Guys, I have had in my possesion for a little while some new recipes given to me by a restaurant owner in Glasgow. I am not at liberty to say where from but may well be able to do so in the future. Before I post them I am not sure if the chef has modified them for our use or whether they are the real thing and again not sure if the ingredients have been scaled down and so  may effect the end result. My advice as with The Ashoka recipes is don't be a smart so and so and attempt to tinker just do as it says and good luck. PP

PILAU RICE

Makes 5 portions - take 1 1/2 cups of basmati rice and wash twice.
2 tbs cumin seeds
6 cloves
3 mint leaves
1 1/2 tbs salt
4 small cinnamon sticks
8 tbs oil

Put all the ingredients in a pot on a high heat for 5 minutes. Add 2 1/2 cups of hot water and bring to the boil, and the rice and keep stirring until the water has absorbed into the rice. Put the lid on the pot and turn down till a low heat for 10 minutes, remove the lid and separate rice with a fork.

NAN BREAD

For 6 nan
Take four cups of self raising flour, add 1 tsp salt,1/4 cup of milk, mix together into a dough and leave for one hour, give a good few punches then make into 6 balls. Put some oil on the top then cover it. Roll out with a rolling pin and put in a tandoor.

CHICKEN CHASNI

4 portions, first you have to make the curry sauce.
6 big onions - chopped
2 tbs cumin seeds
3 pints of water
1 tbs salt
Add all the ingredients into a pan and boil until the onions are cooked. Add 1/4 cup vegetable oil, 1 tsp of chopped red chillies, 1 tsp turmeric powder, 2 tbs tomato puree, 1 tbs curry powder and 1 tsp coconut cream. Blend everything together.

Then take 8 tbs of mango chutney, 8 tbs tomato ketchup and 1 tsp red colouring and blend together

Take a frying pan and add 4 portions of the curry sauce and the red chutney then pour in single cream until you get the right colour Add chicken and heat until cooked and then serve.

TIKKA MASALA

Use the same recipe to make the curry sauce as above. Take 1 portion of curry sauce and a big spoonful of chopped green peppers, 1 big spoonful of onions. Add single cream until you get a rich yellow colour. Add pieces of chicken tikka and keep on the heat for 7 minutes then serve.

MADRAS/ VINDALOO.

Take 1 portion of curry sauce, add 1 tbs mixed red and green chillies. For Vindaloo add 4 tbs of red chillies.

ONION BAHGI

Take 1 onion, cut it in half then slice.
Take one cup of gram flour,1 tsp salt, yellow food colouring, 1tsp red chillies and add water until the mixture is runny. Put the onion in a bowl and add some flour base and mix. Put in a fryer on the same heat you would use to make chips. Cook until they turn nice golden brown colour.

Well there you go. I worry when the recipes are all split up by Admin as I feel like the Ashoka posts they should be kept together as they relate to each other and deserve to be kept together for what they are genuine recipes from a BIR and not the attempts of ourselves. Maybe you could comment on that point and convince the powers that be to keep them together. Anyway I just as ever want to help. The site has been a major part of my culinary life and its good to give back PP

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Lets Talk Curry / Visit to owwner and chef of Glasgow Bir
« on: January 07, 2010, 10:54 AM »
I have (weather permitting) a meeting on the 18th of January with the owner and chef of one of Glasgow's top Birs. He has agreed to have the chef help me by answering a few questions I may have. He has asked me to email him ahead of the meeting what the questions are. I am more than willing to pick up on any you guys would like me to raise so feel free to contribute. My meeting is about a separate matter but within reason he is prepared to help. Bye the way I have stayed away from the site over the festive season so happy new year to you all, it's amazing how many new posts have appeared in that period, its great to share with so many enthusiasts. PP

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BIR Main Dishes Chat / Additional Ashoka Recipes
« on: November 07, 2009, 11:54 AM »
Guys I have a dark secret to share, ON my last visit to The Ashoka the Chef actually gave me a copy of the Chefs Handbook. Yes the insiders guide to all the recipes, they are in real time quantities and I have them all. He did however ask me to never share it full but said I could share a few. So below I will outline two further "Essential Base Sauces" and a couple of recipes.

South Indian Garlic Sauce:  http://www.curry-recipes.co.uk/curry/index.php?topic=3908.msg35388;topicseen#msg35388

Rogan Josh Curry Base Sauce:  http://www.curry-recipes.co.uk/curry/index.php?topic=3909.msg35390;topicseen#msg35390

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