Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: jb on February 13, 2012, 08:59 PM
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This is the red massala paste as demonstrated by Az(owner/chef) on our recent lesson.
In a medium cold pan put three heaped chef spoons of veg ghee together with six sliced onions.Add half desert spoon salt,one chef spoon of methi leaves,three chef spoons of blended tomatoes.bring to a medium heat and put the lid on.There is no water in the pan so be careful the mixture doesn't burn.The ghee placed on the bottom of the pan should gently cook the onions.If it does start to burn add a little water.After about twenty five minutes add two chef spoons of lemon dressing.
In a separate pan put two chef spoons tandoori paste,one and half of tikka paste,just a half of kahmiri massala paste,half of mint sauce,half tandoori massala powder.Also add a chefs spoon of coconut powder,two of almond powder and two of sugar.Then add two four ounce cups of plain yogurt.Az also added a chef spoon of tamarind sauce.This he made by soaking a a tamarind block in some hot water and taking out all the stringy bits.Add all this to the original mixture together with some red colour and then take the whole lot a blend.
Although we used our mix straight away usually it's put in the fridge overnight to become a stiff paste.
To make a tikka massala Az put a chef spoon of the paste in a cold pan,gently heated it up to melt the paste and added base sauce to get the desired thickness.He added the meat and simmered and finally added some uht carton cream.This is exactly how I witnessed it being made on my local take away lesson,and indeed the paste looked exactly the same in texture.This is the paste that is also used in the roshney chicken dish(which was lovely by the way)
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Here is my video of the first stage of prep of this recipe. I didn't video the later stages:
Indian Restaurant Masala Sauce Preparation (http://www.youtube.com/watch?v=iF2k9W087GA#ws)
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Hi Les,
Many thanks for that :)
If I am right in remembering, a chefs spoon is 4 tbps?
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Hi Les,
Many thanks for that :)
If I am right in remembering, a chefs spoon is 4 tbps?
Unless your using Julians spoon at C2G then it's 2 tbs ;D (just to confuse the issue ;))
Les
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Any suggestions on storage for the Zaal Masala sauce? I've never made a separate masala sauce before. I see this one has cooked onions rather than just cold ingredients like the others I've seen. I hate throwing food away.
ELW
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Hi ELW,
We make a similar paste here in the restaurant except it is called butter gravy, no butter in it though. I often bring some home from the restaurant and put portion sized amounts in little plastic zip lock bags and put them in the freezer.
When making butter chicken, chicken tikka masala, rogan josh, it is just a matter of taking a bag of it out, along with a bag of onion gravy paste and defrosting.
Due to the lower water content, they unfreeze much quicker as well.
Cheers,
Mark
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Any suggestions on storage for the Zaal Masala sauce? I've never made a separate masala sauce before. I see this one has cooked onions rather than just cold ingredients like the others I've seen. I hate throwing food away.
ELW
Az said it's best to leave it in the fridge overnight and then just chill it.The butter and coconut will make it go like a hard paste texture and then it's spooned out as and when you cook it.I presume the flavour will develop overnight as well.He did say you can freeze it just as you can freeze the gravy.
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Question for those at Zaal's re. this paste. If i remember correctly i had the job of measuring out the ingredients from the patak jars. I am struggling to remember using a chef's spoon for these. I thought it was a dessertspoon. Can somebody confirm or have we video evidence? ??? This has been bugging me since i read the recipe. What bugs me more is that i can't be sure now >:( But the other chef spoon measurements are fine :D
The more i think about this, the more i am convinced it was dessertspoons. Does somebody else remember Az making us taste the kashmiri paste to explain why a lot less of this was added because of the heat? Would be good to confimr this asap as it will have a considerable impact on the masal sauce :(
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Hi CH. I remember tasting the kashmiri masala paste (had a good zing to it!) but can't recall the size of the spoon being used to measure ingredients. But the good thing is if we end up confused over details like this we can always ask Chriswg if he wouldn't mind asking Az next time he sees him.
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Hi
I have 2 incomplete clips of the masala sauce preparation. I will post them ASAP in case they help to fill in any gaps.
Thanks
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Hi
I have 2 incomplete clips of the masala sauce preparation. I will post them ASAP in case they help to fill in any gaps.
Thanks
Nice one Russ ;) Hopefully, we can clear this one up quick smart.
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Hi CH. I remember tasting the kashmiri masala paste (had a good zing to it!) but can't recall the size of the spoon being used to measure ingredients. But the good thing is if we end up confused over details like this we can always ask Chriswg if he wouldn't mind asking Az next time he sees him.
Hi Chris. Hopefully the old video can confirm whether i'm suffering from alzeimers or not ;)
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Question for those at Zaal's re. this paste. If i remember correctly i had the job of measuring out the ingredients from the patak jars. I am struggling to remember using a chef's spoon for these. I thought it was a dessertspoon. Can somebody confirm or have we video evidence? ??? This has been bugging me since i read the recipe. What bugs me more is that i can't be sure now >:( But the other chef spoon measurements are fine :D
The more i think about this, the more i am convinced it was dessertspoons. Does somebody else remember Az making us taste the kashmiri paste to explain why a lot less of this was added because of the heat? Would be good to confimr this asap as it will have a considerable impact on the masal sauce :(
Just re read by scribbled notes,in fact I've just wrote 'spoons',I think chef's spoons is actually incorrect in my write-up.From memory when I tasted the kashmiri massala it was on a desert spoon.
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Question for those at Zaal's re. this paste. If i remember correctly i had the job of measuring out the ingredients from the patak jars. I am struggling to remember using a chef's spoon for these. I thought it was a dessertspoon. Can somebody confirm or have we video evidence? ??? This has been bugging me since i read the recipe. What bugs me more is that i can't be sure now >:( But the other chef spoon measurements are fine :D
The more i think about this, the more i am convinced it was dessertspoons. Does somebody else remember Az making us taste the kashmiri paste to explain why a lot less of this was added because of the heat? Would be good to confimr this asap as it will have a considerable impact on the masal sauce :(
Just re read by scribbled notes,in fact I've just wrote 'spoons',I think chef's spoons is actually incorrect in my write-up.From memory when I tasted the kashmiri massala it was on a desert spoon.
Funny that Jason, that's the mental image i've got too which is why i'm looking for confirmation ???
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Thanks for that mm & jb, I've only ever added masala ingredients separately, always with 1 eye on the yoghurt, a little at a time. I'm thinking the ghee, may hold this together better in a chefs spoon in 1 dollop, still on highish heat
I'll fridge some & freeze some
ELW
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Hi, I've just started this paste off but i have a few questions.
Was there definately no garlic or g/g paste?
Is the 2nd pan heated through at all before its added to the onion mixture?
Are the onions left to cool before adding the rest of the ingredients?
and :P
How many of the ingredients in the 2nd pan were changed to dessert spoons?
Thanks ;D
Frank.
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Hi, I've just started this paste off but i have a few questions.
Was there definately no garlic or g/g paste?
Is the 2nd pan heated through at all before its added to the onion mixture?
Are the onions left to cool before adding the rest of the ingredients?
and :P
How many of the ingredients in the 2nd pan were changed to dessert spoons?
Thanks ;D
Frank.
Sorry missed this one...just had another read of my notes....
Definately no ginger/garlic paste.
The second pan was not heated,simply mix all the ingredients together and then add them to the onion mixture,no need to cool the onion mixture at all.All the ingredients in the second pan were desert spoons,not chefs spoons.
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Hi, I've just started this paste off but i have a few questions.
Was there definately no garlic or g/g paste?
Is the 2nd pan heated through at all before its added to the onion mixture?
Are the onions left to cool before adding the rest of the ingredients?
and :P
How many of the ingredients in the 2nd pan were changed to dessert spoons?
Thanks ;D
Frank.
Sorry frank, not sure how I missed your questions, but for the record I fully concur with jb's answers directly above :)
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Hmmm, well.... thats exactly what i did in the end.
What did you think of the paste?
Because i thought after i used a chef spoon (4 tbsp) to make a CTM, it was blander than a supermarket jar. :o
So i thought there mustve been some chef spoon measurements in the 2nd stage. ??? and i had guessed wrongly.
It had a good flavour on its own but 1 chefspoon to make a CTM is nowhere near enough.
The only other CTM recipe ive tried from here was CA's when, i think, he had 6 tbsp coconut milk powder.
I thought there was so much of everything you could've thinned it to 3 portions and still kick a punch ;D
Man that was rich. :o
Has anybody else made a CTM with this paste yet?
Cheers, Frank.
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Hmmm, well.... thats exactly what i did in the end.
What did you think of the paste?
Because i thought after i used a chef spoon (4 tbsp) to make a CTM, it was blander than a supermarket jar. :o
So i thought there mustve been some chef spoon measurements in the 2nd stage. ??? and i had guessed wrongly.
It had a good flavour on its own but 1 chefspoon to make a CTM is nowhere near enough.
The only other CTM recipe ive tried from here was CA's when, i think, he had 6 tbsp coconut milk powder.
I thought there was so much of everything you could've thinned it to 3 portions and still kick a punch ;D
Man that was rich. :o
Has anybody else made a CTM with this paste yet?
Cheers, Frank.
I think you may have picked up on a glaring error here.There's no way your finished CTM should have been bland,not at all.Az's version was no more than a chefspoon of paste,gravy and uht cream and his tasted fine,very rich just lika a CTM should be.
I could have sworn they were desert spoon fulls(especially the kahmiri paste) but I think I may be wrong and my original post was correct.The problem I had taking notes was that there was so much going on(sometimes multiple things happenning) that it was incredibly difficult trying to keep pace.
In fact in my notes it reads 'Add 2 chef's spoon of lemon dressing,followed by two of tandoori,two of tikka' etc etc.
So I think I just omitted to carry on writing chef's spoons for time sake.Maybee Chris can ask Az for definite but after reading it again I think that's where the confusion has come about.
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Just been watching Dipuraja's video of his massala sauce.Even he gets confused,he clearly uses chef's spoons for his tandoori,tikka pastes etc but in his desciption he lists desert spoons.
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Thinking about this now jb, given the comments of Dalpuri, the measurements must have been chef spoons. I'm sure you notes would have reflected a change if we did start using different measurements. Maybe i got a litt confused as the garam masala ingredients were measured out using dessertspoons ??? While i remember tasting the kashmiri masala from a dessertspoon I'm having flashbacks of trying to get the CHEF's SPOON to let go of the pastes into a pan. It would be good if Russ could check the video footage or post the remaining stuff when he has time.
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Thanks for the replies guys.
I think i'll just have to double or triple up on what ive made so far when making my next CTM , and start another batch from fresh using chefspoons.
I dont know when that'll be as CTM isnt really my cup of tea anymore. I just wanted to nail another dish. ;)
Cheers, Frank. :)
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I made the red masala paste this morning
I cooked a ctm except with precooked veg
Is that a cvm?
I used the Zaal method and I was amazed at the aroma
Really BIR
It was absolutely incredible
But I think I mucked up
I cooked it, for a little too long, and killed it
I froze the red paste and will be definitely trying this again
I also tried the roshney (or whatever it's called)
It came out similar to a hot rhogan josh
I think the Zaal base is very good too
One of the best I have made
Thanks for the recipes
Hope people can go back
Sorry if this sounds in any way negative, but I still don't feel that I've closed the gap in my cooking
Does anyone really feel they have?
By the way, I cooked the roshney on my big cooker, and got all the singing coughing bit
Lot's of flambe
Pretty much like your videos
But still no extra magic
So my big cooker idea is out the window again
Never mind - back to the drawing board
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Hi Haldi,
I tried to singe last night and got the garlic a bit too well done. I managed not to burn the spices though although I fried them much more than I normally do. The spices definitely came alive more and the chilli powder tasted hotter than I would have expected. I feel that I need to practice loads to achieve the fast hot cooking without destroying the food.
Cheers,
Paul
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Hi
I have 2 incomplete clips of the masala sauce preparation. I will post them ASAP in case they help to fill in any gaps.
Thanks
Russ, just going through our Sunday out and looking at this. Did i miss the other posts on this or are they still in th cutting room? ;) I'm sure i remember watching Az tasting the sauce and then adding sugar but i can't think for the life of me where i saw it :-\
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Hi CH
Having looked at the footage it really does not show anything complete enough to be of value. Just a small section of Az spooning out some pastes into an already 1/2 started pot of other stuff - nothing that would really be able to show anyone much of use I'm afraid :( .
Cheers
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Hi Russ. Does it confirm whether the measurements of the pastes were tablespoon or chef's spoon? ISTR there being some debate over this point.
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Hi Russ. Does it confirm whether the measurements of the pastes were tablespoon or chef's spoon? ISTR there being some debate over this point.
Hi
Having reviewed the clips available, it is actually quite complex. We have chef spoons and desert spoons for different things all over the place!
For fear of informing everyone of the wrong thing, I will stitch the clips together and post so everyone can see.
* Will probably not be uploaded until the weekend. Sorry.
Thanks
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Thanks for that Russ. Between the five of us we should be able to sort most of them out
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Hi SP,
Great, looking forward to viewing.
I noticed watching the short half one that is already on line for the Red Masala, you see 1 chef spooon of Methi leaves go in, someone taking notes a little later reads out a list and says either a tablespoon or dessert spoon of Methi leaves.
The visual will definitely help it all come together.
Thanks again for viewing it and working through it.
Cheers,
Mark
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Hi
Ladies & Gentlemen,
Please find below the clips of the red / masala / sauce for your delectation.
Zaal - Masala Red Sauce Clips (http://www.youtube.com/watch?v=FoGkVMu2DP4#ws)
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Thanks SP, have just watched and a great view.
At the end he adds it to a pot and puts it on the flame, not sure if this was without the onion mix that was cooked, or with the onions and how long cooked for before blending.
Hopefully this will help trigger people's memories from when there for those last bits of it.
Cheers,
Mark
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I made the red masala paste this morning
I cooked a ctm except with precooked veg
Is that a cvm?
I used the Zaal method and I was amazed at the aroma
Really BIR
It was absolutely incredible
But I think I mucked up
I cooked it, for a little too long, and killed it
I froze the red paste and will be definitely trying this again
I also tried the roshney (or whatever it's called)
It came out similar to a hot rhogan josh
I think the Zaal base is very good too
One of the best I have made
Thanks for the recipes
Hope people can go back
Sorry if this sounds in any way negative, but I still don't feel that I've closed the gap in my cooking
Does anyone really feel they have?
By the way, I cooked the roshney on my big cooker, and got all the singing coughing bit
Lot's of flambe
Pretty much like your videos
But still no extra magic
So my big cooker idea is out the window again
Never mind - back to the drawing board
I cooked this paste tonight in preperation for a forthcoming curry-fest.I have to say it smelt fantastic,pure essence of BIR CTM.Next job base sauce I'm sure the the CTM will be spot on.
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Don't know how i missed this :o :o. Thanks for posting Russ. Well, this certainly clears up the majority of the queries. Jb, when you made this up for your very tasty looking curry fest the other week, did you add any sugar to the masala sauce? I still have this nagging memory in my mind of Az tasting it when it was cooking all in the pot and realising there was no sugar. I think he then proceeded to add 1-2 chef spoons of sugar. Any help from the other members of the F5 would be appreciated. I've been doing a little reseach into red masala sauce and want to make it in the very near future and of coursewould like to do it proper justice like the rest of the Zaal stuff :D
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Don't know how i missed this :o :o. Thanks for posting Russ. Well, this certainly clears up the majority of the queries. Jb, when you made this up for your very tasty looking curry fest the other week, did you add any sugar to the masala sauce? I still have this nagging memory in my mind of Az tasting it when it was cooking all in the pot and realising there was no sugar. I think he then proceeded to add 1-2 chef spoons of sugar. Any help from the other members of the F5 would be appreciated. I've been doing a little reseach into red masala sauce and want to make it in the very near future and of coursewould like to do it proper justice like the rest of the Zaal stuff :D
Why not drop the chef an email regarding any outstanding issues? :)
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Don't know how i missed this :o :o. Thanks for posting Russ. Well, this certainly clears up the majority of the queries. Jb, when you made this up for your very tasty looking curry fest the other week, did you add any sugar to the masala sauce? I still have this nagging memory in my mind of Az tasting it when it was cooking all in the pot and realising there was no sugar. I think he then proceeded to add 1-2 chef spoons of sugar. Any help from the other members of the F5 would be appreciated. I've been doing a little reseach into red masala sauce and want to make it in the very near future and of coursewould like to do it proper justice like the rest of the Zaal stuff :D
Yes as per the original recipe on the first page of this thread I added two spoon's of sugar,Az did forget to add these and then put them in.
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Can someone please summarize this recipe with all the additional info into a single updated one ? I completely lost track here. Maybe one Mojito too much last night ;)
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this is how i have it. the far column is 8 chef batch being the size i make.
(http://www.curry-recipes.co.uk/imagehost/pics/fc18e87cdadad65136cf3e0b5d609c0f.bmp) (http://www.curry-recipes.co.uk/imagehost/#fc18e87cdadad65136cf3e0b5d609c0f.bmp)
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Hi Jerry all i can see is the word chef and the number 43 underneath the word chef.
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Unclefrank,
not sure why you can't see more - it's pic taken out of excel.
have loaded the raw data below - there should be 4 columns (the spec ingredient , ml, %, and 8 chef qty in ml). the 43 chef qty is the 2555 ml divided by 60ml (ie 1 chef).
chef
43 % 8
veg ghee 270 11 51
sliced onion 960 38 180
salt 10 0.4 2
methi 60 2.3 11
tin toms 225 8.8 42
lemon dressing 120 4.7 23
tandoori paste 120 4.7 23
tikka paste 90 3.5 17
kashmiri paste 30 1.2 6
mint sauce 30 1.2 6
tandoori masala powder 30 1.2 6
coconut powder 60 2.3 11
almond powder 120 4.7 23
sugar 120 4.7 23
yogurt 250 9.8 47
tamarind 60 2.3 11
2555 480
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I have no idea as well, thanks jerry.
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Hi
I have re-posted this recipe with some embedded images / videos over here ( http://www.curry-recipes.co.uk/curry/index.php?topic=8907.msg79749;topicseen#msg79749 (http://www.curry-recipes.co.uk/curry/index.php?topic=8907.msg79749;topicseen#msg79749) ) in the hope that it will be more accessible to forum members.
Many thanks to JB for taking the original notes!
Thanks