Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: parker21 on June 03, 2008, 06:50 PM
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hi guys this is the recipe i have for kashmiri masala.
different types of masalas or spice mixes are used in different parts of India.this masala is from kashmir the northern most tip of India. it is similar to garam masala but also contains "kala jeera" or black cumin which grows in abundance in kashmir. to lift the aromasall spices are roasted separately and then mixed. this recipe gives 2-3 servings
ingredients
4 cinnamon sticks (dalchiri)
4 tbsp black cumin(kala jeera)
2-3 bay leaves(tej patta)
2 tbsp green cardamoms(choti illaichi)
4 tbsp black peppercorns(kali mirch)
1/2 tbsp cloves(laung/lavang)
1 tbsp fennel(optional)(saunf)
1 tsp mace(jauitri)
a large pinch of nutmeg(jaiphal)
at least this gives peeps a choice
regards
gary
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gary,
spotted this post and will give it a go.
thanks,
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gary,
have made your Kashmiri masala along with a batch of issiemc's (http://www.curry-recipes.co.uk/curry/index.php/topic,2721.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2721.0.html)).
i used both to make the mint sauce (your recipe).
i'll put detail thoughts in the mint sauce link (more relevant).
i thought your Kashmiri masala very good. so much so that i intend trying out as part of my spice mix when i make the next base.
many thanks real good stuff.
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hi jerry
if you check out petes brick lane visit the base sauce uses kashmiri masala maybe a good guide of how much to use!
regards
gary
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gary,
thanks for suggestion - had not come across pete's post before and found it very interesting.
links:
http://www.curry-recipes.co.uk/curry/index.php/topic,118.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,118.0.html)
http://www.curry-recipes.co.uk/curry/index.php/topic,845.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,845.0.html)
the 2 pan cooking technique (one to pre fry the onion, pepper etc, one for the main frying) sits well with me.
also of interest is the observation that the Tower or equivalent tom puree is better than supermarket variety (more flavour and no curdling during frying) - have got to buy some.
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Interesting observation on the puree curdling.
I posted a little while ago asking "what is tomato puree". From the responses I got, I was using the right thing, but one of the reasons I felt compelled to ask was the curdling you mention.
Whenever I add it to the frying pan, I stir, squish, blend like heck but it most always ends up looking like frying gobs of tomato by the time I add the spices.
To compensate, I often use pasatta, which should give the same effect if I get the quantity right taking into account the concentration of the puree.
Guess its just the brands they sell here in Canada, but I've decided to just dilute a little with water, seems to help. I guess the BIR's use this "Tower Brand" for a reason.
-- Josh
-- Josh
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Josh,
i read your other post to dawn spot on - i am sure your 95% there - that's about where i feel i am too.
i get this curdling probably more than most - i use Domi's technique for cooking the tom puree/garlic/ginger/onion (i only use garlic - just preference) - this involves finely chopping and mixing into the tom puree to produce a sort of ball which i drop into the frying pan. although it breaks up it sort of rolls the spices when i add them dry. i don't really have a problem with it remaining sort of curdled - i add 1/2 a ladle after the spices and fry this off - this seems to settle things.
the tower brand seems to be top notch given its prominence in my local Asian suppliers. next time i'm passing i am going to buy and try. it's the taste that i'm think i'm particularly interested in compare to my bog std asda stuff.
spent a fortnight in monreal once in winter - never again
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Many recipies, on CR0 and elsewhere seem to call for Kashmiri Masala, or Kashmiri masala paste.
I believe it can be bought ready made in jars in Asian shops. I am aware that Pataks do it, but having used some of their stuff in the paste have been less than impressed.
Does anyone know of a good make of ready made Kashmiri Masala Paste that's not Pataks??
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I believe that the Kashmiri Masala paste referenced in the cr0 recipes is the Patak's variety. The Tikka, Tandoori, and Kashmiri Masala pastes seem to work well, while the sauces are pretty useless.
-- Josh
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Guys I know Jerry tried this Masala but.
1. I was lead to believe you could not eat Bay Leaves? Is this correct?
2. Also I see Nutmeg & Mace in the same spice compound.
Did anyone find it was too strong or did you make any changes if you tried it please?
What made me look at this was Kala Jeera (Black Cumin Seeds).
Many thanks.
hi guys this is the recipe i have for kashmiri masala.
different types of masalas or spice mixes are used in different parts of India.this masala is from kashmir the northern most tip of India. it is similar to garam masala but also contains "kala jeera" or black cumin which grows in abundance in kashmir. to lift the aromasall spices are roasted separately and then mixed. this recipe gives 2-3 servings
ingredients
4 cinnamon sticks (dalchiri)
4 tbsp black cumin(kala jeera)
2-3 bay leaves(tej patta)
2 tbsp green cardamoms(choti illaichi)
4 tbsp black peppercorns(kali mirch)
1/2 tbsp cloves(laung/lavang)
1 tbsp fennel(optional)(saunf)
1 tsp mace(jauitri)
a large pinch of nutmeg(jaiphal)
at least this gives peeps a choice
regards
gary
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Hi Mikka,
From what I've read you shouldn't eat bay leaves as they don't go very soft during cooking and the sharp leaf edges can hurt your mouth and gums or they can get stuck in your throat.
I think eating ground bay leaves wouldn't be a problem.
PaulP.
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Mikka,
my records are a surprise on this. i've not really been able to choose between parker21 version and issiemc - i realise now that i've unknowingly merged slightly the recipes although i do still make 2 spearate masala's which are in fact almost the same.
to keep it simple. i don't use cumin in it (as per issiemc) and add Anardana (pomegranate seed - as per issiemc). also although i've had black cardamom in the past i threw it out. i must use green in place.
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Yes I think that you are not advised to "eat" bay leaves for logistic reasons that PaulP mentions. However ground bay leaves are part of garam masala.
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Ok folks.
Thank you on bay leaves.
What about Nutmeg/Mace?
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Nutmeg and Mace are perfectly safe to use in normal culinary use.
Nutmeg can act as a narcotic type drug if you eat enough but used as a spice this is not a problem with the quantities we are talking about.
PaulP.
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Hi Paul.
I had no idea it could be used as a narcotic? Perhaps that's why I am boring since I do not use it that often. ;D
I was really commenting on not seeing both in one spice mix compound really. I've seen one or the other but not both.
Have you tried this mix please?
Thanks.
Nutmeg and Mace are perfectly safe to use in normal culinary use.
Nutmeg can act as a narcotic type drug if you eat enough but used as a spice this is not a problem with the quantities we are talking about.
PaulP.
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Hi Mikka,
When I was young and more foolish I ate 4 whole nutmegs and a couple of other mates ate 6! The taste was totally overpowering and the texture made it quite hard to chew them up.
They did have a slight mind bending effect but we all felt ill and out of it for over 24 hours afterwards. I then read a story that a girl had died after eating half a whole nutmeg - but I'm not sure if that is true.
Even to this day 30 years later I steer clear of nutmegs although I appreciate that some masalas I use have a balanced amount of nutmeg in them.
PaulP.