Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Accompaniments (Sauces, Chutneys, Dips, etc) => Topic started by: parker21 on May 25, 2008, 02:23 PM
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this recipe for mint sauce was originally posted by terry but seems to have been lost because it was put in a request for so never had it's own heading.
Mint sauce
500ml pot of yoghurt( greek/plain)
a squirt of lemon
1tsp colemans fresh garden mint
1/2tsp kashmiri masala
1/2 cup of caster sugar (dissolved in boiling water)
a pinch of fresh coriander
optional 1tbsp cream
(have tried this without cream and tastes just as delicious)
2-3 drops of green colouring( optional)
blend the lot together
then add either chicken tikka/tandoori chicken/onion bhajis to taste ;D oh and salads or poppadums
regards
gary
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Gary,
i suspect this is top notch given your previous posts - it certainly sounds it.
have not come across kashmiri masala though - i presume it's a bought mix.
i like the idea of the caster sugar.
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hi jerry
the kashmiri masala is pataks paste. if you look closely at a mint sauce from you takeaway you will see tiny coloured flecks of spices, that is the kashmiri masala! made some for my friends to go with the whole meal 2 chicken tikka masalas( from petes korma/tikka masala demo), chicken tikka ( an adapted version of ifindforu's, more tandoori paste and no amchoor)(every one that tastes it can't get enough including my girls 8&5) with salad, bombay aloo (bruce edwards)and mushroom bhaji(bruce's). and they loved all of it, his wife wants to use it as salad dressing the mint sauce that is. they were so blown away by meal that they requested that i make it for them again and he wants me to show him how to cook it from base to plating it up.
hope you try this out
regards
gary ;)
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gary,
oh no - i've just tried pataks tikka as a quick fix for midweek tikka - not successful the family have been spoilt on the real thing.
i will certainly give this ago. will also check out the ifindforu tikka (been using CA?s ? very good)
i'm going to try chilli prawns bhaji.
http://www.curry-recipes.co.uk/curry/index.php/topic,1334.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,1334.0.html)
many thanks
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JerryM - have you tried Blade's tikka recipe?
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No - i've seen several raves about it. i tried CA's 1st and family said it was better than KD's so we've adopted it without trying others.
i guess at some point i will need to try Blades. I?ve got CK?s lamb on the list 1st though
the trouble as we all know with this site is there is so much tempting to try and not enough days in the week - we need an 8 day week.
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How much boiling water am I supposed to use for the sugar please?
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gary will know for sure but i would use the bear min to dissolve it otherwise it would thin out the taste.
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hi guys
the original recipe did not clarify, but add a little at a time and stir until all of the sugar has dissolved. again add the sugar water to the yoghurt mixing all the time to the desired consistency then blend!
regards
gary
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I always use my own blend of Garam Masala, but also add 1/2 tsp of chilli seeds.
Tried it with the sugar and without, prefer it without the sugar and always use Greek thick yogurt.
Brilliant on Steak Hache
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issiemc,
sounds as if it's living up to expectations.
did u warm the water to dissolve the sugar as i had this as an after thought following yesterday's post.
and a preference without the sugar sounds pretty good to me given the health factor
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No didn't warm the sugar, just added it in, but used caster.
But prefered it without, I use Greek yoghurt
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i'm intending leaving the sugar out (might add a little and would certainly be caster - spot on there)
the sauce from our TA is not sweet (and for us does not need to be as we only have it with bhaji's)
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i'm still left pondering on this one. it was close but not quite their (saying that the family loved it).
for sure it's adopted as my fav - i'm going to make it again to see what effect the greek yoghurt has (i used plain).
i made 2 batches changing only the kashmiri masala - i used both gary's and issiemc's.
there is quite a difference between the 2 in terms of ingredients. i'm not sure on tasting which i prefer - hence the pondering.
i do think the anardana adds a special something and would add to both in future.
in terms of the mint sauce i did not use colemans and that may be my downfall - i did not think the mint came through enough and thought the yogurt too thick (wanted to add say milk to thin it).
i also think my eyes may have been the problem and that i need to get the green food colouring (as per BIR).
hope i don't sound negative as it's not intended - i feel it's very close and tantalising me as a result.
I like the kashmiri masala v.much and intend trying it out in my spice mix for curry making.
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hi jerry
it does not have to be colemans but it does make a difference between mint sauce and the fresh garden mint(which the recipe states), glad that you liked it any way, and if the yoghurt is too thick just use water to thin it down.
regards
gary
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gary,
many thanks. i'm amazed how how i missed this simple reqt to use "garden" mint which of course i did not use.
Will correct my errors when I try out the greek yoghurt.
The addition of water sounds better than milk to thin it and will try this too.
We used the sauce with chilli prawn?s onion bahjis ? big hit with all but will have to treble the amount due to demand. http://www.curry-recipes.co.uk/curry/index.php/topic,1334.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,1334.0.html)
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gary,
made this sauce again - still not got the garden mint but it's on the shopping list.
i did use greek yoghurt but found no difference to using natural yoghurt.
i did add water and it worked a treat. i did add more lemon juice this time and i feel that worked well. i found it necessary to add the caster sugar. i continue to leave out the green colouring as i'm now quite happy with the taste.
i still can't decide between yours and issiemc for the kashmiri masala and neither can the family so i'll just have to keep making both. ;D
this has now along with CP's bhajis sorted out all we need in terms of starter - many thanks.
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There seems to be some ambivalence regarding the kashmiri masala in this recipe. In the beginning of the thread parker21 says patak's paste, which is basically a chili/garlic paste, and in the later part of the thread you guys seem to be using a kashmiri masala spice blend which is more like a garam masala. Using Patak's paste or the spice blend would leave a HUGE difference in taste in the finished sauce, so the question is which is correct/better.
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Curryswede,
very good question. i'm not sure if anyone will have the answer as they've probably not tried both ie pataks or make you're own masala.
i'm not keen on patak's full stop. i do make the kashmiri masala - i have a jar of issiemc's and a jar of parker21's.
they are a u say very much like a garam masala (not quite as harsh though).
the sauce using either of the masala's is very good. i haven't bothered to get the garden mint which will make it even better (just using ordinary mint sauce).
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Since there isn't any fresh garlic in the recipe, I would imagine Patak's paste would be more "correct" in achieving the restaurant style sauce. I've been using the Kushi Balti book's mint sauce recipe, it has ginger and garlic in it and it tastes very close to the sauce I get served in restaurants here in my country.
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I've been using the Kushi Balti book's mint sauce recipe, it has ginger and garlic in it and it tastes very close to the sauce I get served in restaurants here in my country.
Curryswede,
could i ask that u post the kushi recipe (or as a new post or link to find it). i'm a real fan of the kushi spice mix and would like to give the mint sauce a try for comparison.