Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: goncalo on January 03, 2013, 06:24 PM
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So I've made half-portion of the c2g's mix powder, including a few TBSPs of bassar mix powder, though I might not use bassar again the future. Somehow it seems to be quite a dominant spice in the mix. Reading the F.A.Q on this section, there is a basic spice mix recipe, which I quote below:
Coriander 8 Parts
Turmeric 7 Parts
Cumin 5 Parts
Curry Powder 4 parts
Paprika 4 Parts (optional)
Just to clarify, ,could parts in the text above be replaced by any type of spoon? for example, "8 tbsp coriander, 7 tbsp turmeric and so on" ?
In addition to this, does anyone have any pros and cons for the c2g spice mix?
Thanks!
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So I've made half-portion of the c2g's mix powder, including a few TBSPs of bassar mix powder, though I might not use bassar again the future. Somehow it seems to be quite a dominant spice in the mix.
It does tend to predominate, but (like most things) is good if you like it. I frequently substitute it (1:1) for ground chillies in recipes that call for the latter, as it has a high chilli content but is more complex and adds additional depths of flavour.
Reading the F.A.Q on this section, there is a basic spice mix recipe, which I quote below:
Coriander 8 Parts
Turmeric 7 Parts
Cumin 5 Parts
Curry Powder 4 parts
Paprika 4 Parts (optional)
Just to clarify, ,could parts in the text above be replaced by any type of spoon? for example, "8 tbsp coriander, 7 tbsp turmeric and so on" ?
Absolutely.
In addition to this, does anyone have any pros and cons for the c2g spice mix?
Not I, but others certainly will.
** Phil.
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Paprika im not keen on, it leaves a dish dry and grainy, I prefer ready made mixs, you cant go far wrong,
i always use mangal masala mixs as they do a great range.
(http://www.curry-recipes.co.uk/imagehost/pics/4dc39635001f5a035b0d996b6a61d19d.jpg) (http://www.curry-recipes.co.uk/imagehost/#4dc39635001f5a035b0d996b6a61d19d.jpg)
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gagomes
This is Bruce Edwards' spice mix - Bruce wrote a classic series of articles which appeared in the Curry Club magazine over 20 years ago. It is still the spice mix I use (minus the paprika). It is simple and effective.
I can't vouch for c2go but have used Abdul Mohed's mix which I found too hot.
Steve
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Hi m8y. My first curry I used c2go spice mix, found it a bit too strong on the cumin, but used c2go base too, so may have been the combination of using both. Seem to have had better results using CAs mix, and also Ifindforu mix.
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Hi meggeth, c2go base is not a very good base, trust me ive tried it on two occasions, good bases are CBM,TAZS,CA,KD, birs use commecially made mix's, less time consuming more profitable, that why i use them. you may benifit from trying them so it gives you a bit more time to get your base recipe right, just a thought.
steve.
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Hi, Stevejet66
"birs use commecially made mix's, less time consuming more profitable, that why i use them. you may benifit from trying them so it gives you a bit more time to get your base recipe right, just a thought"
Steve, any further info on the commecially made mix's (and the one you use)
would be really helpfull.
Thanks.
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Graeme - theres a piccy of the mangam masala above. Put your glasses on! :D
Steve - would you say you get better results using a commericial mix? I ask because its no problem mixing my own spice mix - only takes a few minutes cos I have all the spices anyway.
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Yes i use east end, nacto, and my favourite so far is mangal masala mix's, They are spot on. And by far the best, They do a whole range, of mix spices. You can google it, I use mangal kitcken king masala in the base, Amongst other spices and chana masala in a curry dish, You will find my base and dish recipe in the base curry recipe section. These are the commercial spices i use. cant be doing with all the dry roasting and grinding nonsense. Regards better results using commercially made powder mix i would say 100% better.
Ask yourself would a bir chef stand there all day mixing/grilling/grinding a ton of mix powder spices for the week, LOL,,,,Its all about making notes,,,, i know i wouldnt want to. :'( well the notes yes ;D
steve.
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Ask yourself would a bir chef stand there all day mixing/grilling/grinding a ton of mix powder spices for the week, LOL,,,,Its all about making notes,,,, i know i wouldnt want to. :'( well the notes yes ;D
Hi Steve,
Of all the things takeaways have to worry about, I'm sure making a mix powder is the least heavy/complex part of the job. Look at Dipuraja's video below which Graeme kindly pointed me out to, and you can tell the buckets of ground spices they use. All it would take to make a 2+ day worth of spice mix would be to use a mug instead of a tablespoon for each part of each individual spice. For example, I find things like peeling potatoes, onions and garlic a lot more hardwork, but remember that the chef in most cases will have a staff person to help doing this type of work too :)
http://www.youtube.com/watch?v=ZuD3l0b6ep0 (http://www.youtube.com/watch?v=ZuD3l0b6ep0)
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...c2go base is not a very good base, trust me ive tried it on two occasions...
Steve, so far I have made quite a few batches of c2go base, including the bangladeshi and indian recipes. The only other ones I have tried are CBMs and KDs. The c2go gravies seems noticeably sweeter, but been happy with them all to be honest. Why do feel c2go is not good; what is your reasoning?
Rob :-\
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Hi rob, After watching the video as ive watched a few times julian tells you only what he wants you to know, One example was when he was adding the spices to the base mixture he say's there are 18 different spices, he names a few then says every chef has his own secret, well if he's going to tell everyone the true secret why not name the rest of the spice's! that then left a few folk on here asking the question too what the rest of the spices were! so in my eyes he's not really telling you the exact recipe, again a guessing game, and secondly, as with all the bir videos its all for publicity.
cheers.
steve.
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I think its worth checking the salt content of the commercials before using them and factor this in. Some recipes seems to have salt as a primary ingredient. I have also found some good blends in the mangal range, and a company called alamgeer (both with low salt). Still like home-made though; c2go bassar and CBM (mix 1), generally. Depends whats I am trying to make. I wondnt put a tbsp of bassar in the the good ladys chicken korma, for example.
Rob :)
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After watching the video as ive watched a few times julian tells you only what he wants you to know, One example was when he was adding the spices to the base mixture he say's there are 18 different spices, he names a few then says every chef has his own secret, well if he's going to tell everyone the true secret why not name the rest of the spice's!
From my reading of the c2go book, as with the UC book, it reads to me as 18 different ingredients, which include the water, the onions, the carrots etc as well as the half-dozen or so different spices.
I'm sure I recall this from before on here but had it confirmed from the owner of a local long-established BIR - to quote "there's no secret but the key is the gravy, if your gravy is not good then your curries will not be either"
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Hi rob, After watching the video as ive watched a few times julian tells you only what he wants you to know, One example was when he was adding the spices to the base mixture he say's there are 18 different spices, he names a few then says every chef has his own secret, well if he's going to tell everyone the true secret why not name the rest of the spice's! that then left a few folk on here asking the question too what the rest of the spices were! so in my eyes he's not really telling you the exact recipe, again a guessing game, and secondly, as with all the bir videos its all for publicity.
cheers.
steve.
How does this make for a base gravy that is not very good though? Youve lost me.
Rob ;)
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From my reading of the c2go book, as with the UC book, it reads to me as 18 different ingredients, which include the water, the onions, the carrots etc as well as the half-dozen or so different spices.
I haven't read the book but I'm guessing that one of those 'spices' will be curry powder which will have a dozen of it's own spices blended in and if he uses garam masala that's another half a dozen or so - making about 18 in total.
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Hi rob, After watching the video as ive watched a few times julian tells you only what he wants you to know, One example was when he was adding the spices to the base mixture he say's there are 18 different spices, he names a few then says every chef has his own secret, well if he's going to tell everyone the true secret why not name the rest of the spice's! that then left a few folk on here asking the question too what the rest of the spices were! so in my eyes he's not really telling you the exact recipe, again a guessing game, and secondly, as with all the bir videos its all for publicity.
cheers.
steve.
Garam masala is another spice mix, could it be he is counting the individual spices in garam masala as contributing to the 18 spices?
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Garam masala is another spice mix, could it be he is counting the individual spices in garam masala as contributing to the 18 spices?
I think there's an echo in this room! ;D
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Does say ingredients onions carrot cabbage red and green pepper garlic ginger tomatoes salt coriander cumin asafoetida fenugreek seed curry powder tumeric cociander with stalks oil and water from the undercover curry book
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Hi meggeth, c2go base is not a very good base
, trust me ive tried it on two occasions, good bases are CBM,TAZS,CA,KD, birs use commecially made mix's
, less time consuming more profitable, that why i use them. you may benifit from trying them so it gives you a bit more time to get your base recipe right, just a thought.
steve.
That's a matter of opinion ::)
The BIR kitchens I've been in all make their own mix powders using pre ground spices (this takes all of 60 seconds ) chef's take pride in their combination of spices in their mix powder hopefully giving their curry's the edge over the t/a next door 8)
T/A's will roast and grind their own whole spices for their garam massala,very little of this is used compared to mix powder.
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This thread started off with a description of Bruce Edwards' spice mix. It takes all of a couple of minutes to put together and is the easiest part of making curries. If we all start using pre-made spice mixes we might as well go the whole hog and buy some Sharwoods or Lloyd Grossman sauces and chuck some chicken in.
Just my opinion which others may disagree with :).
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I always make up the 4,5,6 ,7 and 8 spice mixs.
..or what ever number were up to now :-)
I was asking about steves (jets) bough spice mixs because sometimes
i like to try something a little diffrent.
But i agree with Stephen Lindsay and others on this one and most if not all BIRs
make there own spice mix, the only mix i see in shops that could
possible be used is Bassar spice mix.
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Hi Gagomes, back to basics...
As a general rule of thumb, a Bengali BIR "Mix Powder" starts off with 4 main
ground spices which are the primary elements.
1. Madras Curry Powder (A historic blend of at least 12 spices)
2. Turmeric Powder
3. Coriander Powder
4. Cumin Powder
Then each Chef/Restaurant usually might add secondary spices into the Mix
5. Paprika Powder
6. Garam Masala Powder
etc...etc..
If you made a Mix Powder with only the primary spices, that would work fine.
Bassar Mix has nothing to do with Bengali BIR's and is simply not used.
Its a Pakistani curry powder with a lot of harsh chilli added. You will get to know this
Bassar background flavour if your local Indian Restaurant is Punjabi/Pakistani owned.
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18 ingredients, ooops I've only got 17 in mine
Chewys 3hr Curry base sauce
200ml any vegetable oil
1 medium carrot.
1 Large bulb of Garlic.
3 inch piece of fresh ginger.
A quarter of medium white cabbage.
1 medium green capsicum.
A handful of fresh coriander+stalks.
1tbsp of Salt.
2 Kilos Onions.
3 litres tap water
Put a lid on and Boil it up for at least an hour.
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Add quarter of a tube of tomato puree, or Chefs spoon.
2 tbsp of Mixed Powder. ( for a stronger flavoured base)
Mixed powder in the vid :-
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King
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cheers Chewy
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Hi Gagomes, back to basics...
As a general rule of thumb, a Bengali BIR "Mix Powder" starts off with 4 main
ground spices which are the primary elements.
1. Madras Curry Powder (A historic blend of at least 12 spices)
2. Turmeric Powder
3. Coriander Powder
4. Cumin Powder
Then each Chef/Restaurant usually might add secondary spices into the Mix
5. Paprika Powder
6. Garam Masala Powder
Thanks chewy. I made mine similar, following c2g's recipe, but with the addition of bassar, but I'm going to make this one to stick to BIR-dom!