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Messages - gazman1976

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Hey all i am new to indian cooking but not eating lol, i went for a cookery course at the ashoka in the kitchens and we made several starters and a couple of mains, if you follow the recipe for the onion bhaji to the T then you will not be dissapointed, i also posted their spicy onions which r amazing and very simple to make !!!


Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Amazing Onion Bhaji
« on: November 06, 2009, 10:35 AM »

140g gram flour
1tsp salt
1tsp ground cumin
1tsp ground turmeric
1tsp bicarbonate of soda
1/2tsp chilli powder
2tsp lemon juice
2tbsp vegetable or groundnut oil, plus enough for deep-frying
2-8tbsp water
2 onions, thinly sliced
2tsp coriander seeds, lightly crushed

Sift the gram flour, salt, cumin, turmeric, bicarbonate of soda and chilli powder into a large bowl. Mix in the lemon juice and oil and then very gradually stir in just enough water to form a batter with a similar consistency to that of single cream. Now mix in the onions and the crushed coriander seeds.

Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 180C or until a cube of bread browns in 30 seconds. Without overcrowding the pan, drop in spoonfuls of the onion mixture and fry for 2 minutes. Then use tongs to flip the bhajis over and continue frying for a further 2 minutes or until golden brown.

Immediately remove the bhajis from the oil and drain well on kitchen paper. Fry the remaining batches of bhajis and serve with chutney or pakora sauce

Accompaniments (Sauces, Chutneys, Dips, etc) / Amazing Spicy Onions
« on: November 06, 2009, 10:35 AM »

80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney
a handful of fresh mint for garnishing
Put the chopped onions in a large bowl, add the salt, chilli powder, tomato ketchup and mint sauce and mix well. Add the mango chutney and mix again thoroughly.

Put the bowl in the fridge for around 30 minutes to allow the flavours to develop.

Garnished with the chopped mint and serve chilled with popodams.

Starters and Side Dishes Chat / Ashoka in Glasgow Red Pakora Sauce
« on: November 05, 2009, 03:30 PM »
Hi does anyone know how to make the ashoka red pakora sauce - not the pink or mint one, the red one


quick Q , what is tamarind ???

Starters and Side Dishes Chat / Re: Faking Chicken Tikka
« on: November 03, 2009, 10:37 PM »
hey i stay in Glasgow and have been eating curries for yrs, i just made this recipe and its amazing, thanks very much

do you know where i could get a recipe for the red pakora sauce they serve up in the glasgow area

ashoka red pakora sauce ???

many thanks

Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
« on: November 02, 2009, 06:35 PM »
cheers for that quick reply UB , i have read lots of your posts and find them very interesting

i am away to make my marinade now and will cook tomorrow lunch time, will post my results

Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
« on: November 02, 2009, 05:05 PM »
Hello i am new to this, quick question , on the list of ingredients its says 1 DSP of spice mixture, is that the spices in equal parts which equate to just 1 dessert spoon or 1 dessert spoon spoon per spice ?

sorry for asking

Hi there i am new to this forum, i am from Glasgow and have nee tasting curries for 15 yrs now, Glasgow is the best place for curries in the uk and always wins awards for it, now onto the recipe by SNS , i have always wanted to make a curry and always failed , i tried this recipe and i cant believe how good it is, i would live to say thank you very much for your kindest efforts, i followed the recipe to the T and its amazing !!!

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