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November 2016 - steveparadox's Aloo Chaat

Group testing of selected forum recipes by forum members
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Alchemist
BHUT JOLOKIA
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Re: November 2016 - steveparadox's Aloo Chaat

Post by Alchemist » Mon Nov 21, 2016 6:25 am

A very entertaining review as ever, GB! :thumbup:

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steveparadox
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Favourite Curries: Garllic Chilli, Naga, Tarka Daal, Aloo Chaat
Location: Surrey, England

Re: November 2016 - steveparadox's Aloo Chaat

Post by steveparadox » Mon Nov 21, 2016 11:35 am

hI HALDI,

glad you liked :thumbup:

I use my own base gravy recipe. I've got an old base recipe posted here, but its been modifed quite a few times since then. Which did you use out of interest?

cheers
Steve

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rsaha
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Re: November 2016 - steveparadox's Aloo Chaat

Post by rsaha » Wed Nov 23, 2016 4:44 am

I would not have made this dish reading the recipe. Not ever.

2 tsp of methi? Too much!

Add the tomato before the spices? How does that make sense?

That much spice in that little base?

Cucumber. Cucumber? Cucumber???

I would be wrong. Very wrong. This dish is a real surprise. A very pleasant surprise. The cucumber takes on an almost pickled character that plays beautifully against the tang of the sauce. Really, really good.

Hat's off to Steveparadox for coming up with it and for ScotchBonnet for bringing it to the forefront. This one is a definite keeper. Try this if you haven't yet. You will be impressed. And surprised I'll wager. I certainly was.

Two big thumbs up!
stevealoochat.jpg
stevealoochat.jpg (263 KiB) Viewed 1367 times

TiptonNick
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Re: November 2016 - steveparadox's Aloo Chaat

Post by TiptonNick » Wed Nov 23, 2016 9:06 am

Super photos!

Hope you don't mind me asking but what sort of camera do you use to take these wonderful shots?

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rsaha
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Re: November 2016 - steveparadox's Aloo Chaat

Post by rsaha » Wed Nov 23, 2016 12:42 pm

Thanks. I use a Nikon D7100. I think the tripod has more to do with it than the camera though.

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Re: November 2016 - steveparadox's Aloo Chaat

Post by ScotchBonnet » Wed Nov 23, 2016 3:57 pm

Cracking photo - are those potatoes unpeeled? Does it make any difference, I wonder?
"There is no such thing as too much oil; just an insufficiency of naan".

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ScotchBonnet
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Re: November 2016 - steveparadox's Aloo Chaat

Post by ScotchBonnet » Wed Nov 23, 2016 6:51 pm

Tried it again tonight and this time didn't peel the potatoes but halved and par-boiled then. The skins slid off the potatoes whilst eating them but I don't mind that. Didn't have any red pepper so used a couple handfuls cherry tomatoes that were beginning to go a bit soft and reduced the amount of tomato paste to one large dollop (an official SI unit round these parts). Slightly runnier due to the fresh tomatoes but very tasty nonetheless.
"There is no such thing as too much oil; just an insufficiency of naan".

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rsaha
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Re: November 2016 - steveparadox's Aloo Chaat

Post by rsaha » Wed Nov 23, 2016 11:02 pm

They don't sell anything called Charlotte potatoes in Canada. These were unpeeled waxy small potatoes served whole. About half the size of a golfball.

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steveparadox
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Favourite Curries: Garllic Chilli, Naga, Tarka Daal, Aloo Chaat
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Re: November 2016 - steveparadox's Aloo Chaat

Post by steveparadox » Thu Nov 24, 2016 6:26 am

I cut my peeled potatoes into smaller segments and parboil with turmeric.

Scoville Bill
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Re: November 2016 - steveparadox's Aloo Chaat

Post by Scoville Bill » Sun Dec 04, 2016 6:53 am

Cooked this last night using 'Dan Sak's base gravy recipe. Very nice! I agree with the previous comments, I wondered if the cucumber would work but It turned out great, almost like a pickle and gave the dish a nice crunch.

Cheers for the recipe fella.

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steveparadox
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Favourite Curries: Garllic Chilli, Naga, Tarka Daal, Aloo Chaat
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Re: November 2016 - steveparadox's Aloo Chaat

Post by steveparadox » Sun Dec 04, 2016 7:27 am

Thanks for trying and posting your feedback Bill. I'm glad you liked it! :thumbup:

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Alchemist
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Re: November 2016 - steveparadox's Aloo Chaat

Post by Alchemist » Sun Dec 04, 2016 8:41 pm

Thanks for a great response to this month's Curry Club recipe, which seems to have been thoroughly enjoyed by all who tried making it. This thread is now locked, so please add any further related posts to the recipe thread.

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