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Messages - Stephen Lindsay

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2511
Breads (Naan, Puri, Chapatti, Paratha, etc) / Pooris / Puris
« on: January 04, 2009, 06:17 PM »
These are unleavened discs of bread (you can use a chapatti recipe also) which, when deep fried in very hot oil, blister and puff up.  I find them very tasty and make them when I can't be bothered doing nans.

This is a simple recipe for 8 pooris

Ingredients:

  • 8 oz flour
  • 1/2 cup water, room temperature or luke warm
  • 1 tablespoon oil
  • salt to taste

Method:

  • mix ingredients to form a soft dough
  • knead for ten minutes
  • wrap in an oiled bag and sit for 30 minutes
  • divide dough into four and then each quarter into two
  • roll each piece into a ball
  • roll out to thin flat discs using a rolling pin
  • place one at a time into very hot oil
  • deep fry for 3 seconds ensuring the pooris are submerged in the oil
  • remove and drain on kitchen roll
  • repeat for other seven pooris






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2512
BIR Main Dishes Chat / Re: Ashoka Recipes
« on: January 04, 2009, 05:59 PM »
Quote from: joshallen2k on January 04, 2009, 12:48 AM
I wonder "how BIR" the Ashoka is. Has anyone tried it?

Looks a little too 'Brewer's Fayre' to be the high street BIR I'm looking to recreate.

The Ashoka is nothing like Brewer's Fayre, I have always had excellent curries from the Dundee one, both a la carte and takeaway, my main criticism would be that it tends to be a bit pricey compared to other curry houses locally.

2513
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base Gravy from Ashoka at the Quay
« on: January 03, 2009, 09:57 PM »
Just to clairfy on Santa's point I didn't imply the base was better than any other, merely that I made it and it tasted yummy.

2514
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base Gravy from Ashoka at the Quay
« on: January 03, 2009, 07:20 PM »
OK this is a very simple post. I have just made the Ashoka base (scaled down by a third), the garlic / ginger paste, and the onion paste.

It is absolutely delicious and looks identical to the photos posted. I agree it is salty but I am OK with that.

Have produced yummy Korma (no added spices), Pathia and Madras.

Thanks for this topic and again can I say the curry base is superb!!

2515
Just Joined? Introduce Yourself / Re: New member
« on: December 30, 2008, 10:02 PM »
alo alo, aloo aloo  :D

2516
Highly Recommended British Indian Restaurants / Re: Ashoka, Ashton Lane, Glasgow
« on: December 30, 2008, 09:59 PM »
We have an Ashoka Shak which does lovely food sitting in or takeway. We use it often.

2517
Just Joined? Introduce Yourself / Re: Belated Introductory Post
« on: December 30, 2008, 04:29 PM »
this topic suggests maybe there are suppliers of pre made curry sauces?

http://www.curry-recipes.co.uk/curry/index.php?topic=3217.0

2518
Curry Web Links / Re: pre-made curry sauce supplier for indian restaurants
« on: December 30, 2008, 04:27 PM »
this doesn't work either could you paste the full URL from the address bar please?

2519
British Indian Restaurant Recipe Requests / Re: Brinjal Bhaji and peshwari naan
« on: December 30, 2008, 03:58 PM »
I too have had a Peshwari Naan with an orange coating or stuffing and I suspect that it is the addition of orange food colouring powder to the ingredients already mentioned, perhaps with a sweetener - honey or brown sugar?

2520
Lets Talk Curry / Curry Influences and Archives
« on: December 30, 2008, 02:39 PM »
Like others I guess Madhur Jaffrey and Pat Chapman have been inspirations but I wondered - how far back do your curry books go?

OK you'll find curry recipes in very old general cookery books (probably a relic of the days of the Raj) but what I'm talking about here is book dedicated to curry or to Indian Cookery.

The first two books I bought, probably in the early 1980s and I think were purchased at John Menzies (former large retailer in Scotland bought over by WH Smith) and they are:

"The Complete Book of Curries" by Harvey Day (1978) and "Cook Indian" by P. Majumder (1980). The Harvey Day book, is I believe a compendium of five curry books written between 1955 and 1970. The Majumber book is pretty much a home style cookery book.

Any other gems lurking in your loft?

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