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, 10:06 PM
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This is the mixture that's used by Az in his restaurant and the one he showed us on our recent lesson.
three cinammon sticks
one heaped desert spoon green cardomon
one flat level mustard seed
three quarters level onion seed
five or six bay leaves
one level cumin
hald level fennel
Simply roast in the oven,cool then put into a coffe grinder.The smell was amazing,so different to the pre made stuff.Az said it's pretty potent stuff and should be used sparingly,certainly not sprinkled on a dish at the end as some sources suggest.
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Hi JB
was that green cardamon still in their pods or the seeds out of the pods
best, Rich
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That was green cardamons still in their pods. The cinnamon is cassia bark and bay leaves are asian not european. EDIT These were of an average size, just a bit bigger than a european leaf and not the monster size that you frequently get.The mustard seeds are black not brown. The dalchini (cassia) sticks are about 3 inches long. We added a further stick of cassia and a couple of asian bay leaves at the grinding stage because Az wasn' t happy with the cardamon being prominent :). The powder was dark, pungent and pleasantly sweet tasting. I was operating the grinder ;D
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Cheers CH
I thought it would have been - but there are many variations on garam masala - taking out of the pods and just using the seeds etc
best, Rich
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That was green cardamons still in their pods. The cinnamon is cassia bark and bay leaves are asian not european. The mustard seeds are black not brown. The dalchini (cassia) sticks are about 3 inches long. We added a further stick of cassia and a couple of asian bay leaves at the grinding stage because Az wasn' t happy with the cardamon being prominent :). The powder was dark, pungent and pleasantly sweet tasting. I was operating the grinder ;D
Cheers for that,I remember now there was a bit of confusion re cinnamon/cassia being used.
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A question If I may,
Did AZ use the GM in any of the final dishes he made? (Apart from whats in the spice mix.)
Les
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A question If I may,
Did AZ use the GM in any of the final dishes he made? (Apart from whats in the spice mix.)
Les
Hi Les
The GM was not added as a separate entity to any of the dishes that we saw.
Thanks
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Hi Les
The GM was not added as a separate entity to any of the dishes that we saw.
Thanks
Cheers SS, Sounds as if It's only used in the spice mix then,
Les
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A question If I may,
Did AZ use the GM in any of the final dishes he made? (Apart from whats in the spice mix.)
Les
Hi Les
The GM was not added as a separate entity to any of the dishes that we saw.
Thanks
One of us, forgotten who, did ask Az if he used GM in any dishes. He said no only in the mix powder.
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One of us, forgotten who, did ask Az if he used GM in any dishes. He said no only in the mix powder.
Thanks for confirming that CH
Les
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One of us, forgotten who, did ask Az if he used GM in any dishes. He said no only in the mix powder.
Thanks for confirming that CH
Les
No worries Les. Hopefully, between the five of us, plus jb's notes and Solarsplaces,Natterjaks and Jb's vids we will have captured virtually all the events of the day and somebody will be able to answer any questions, provided we asked them in the first place :-\
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A question If I may,
Did AZ use the GM in any of the final dishes he made? (Apart from whats in the spice mix.)
Les
Hi Les
The GM was not added as a separate entity to any of the dishes that we saw.
Thanks
One of us, forgotten who, did ask Az if he used GM in any dishes. He said no only in the mix powder.
That was me,one of the questions I had for him.This thing of shaking GM over your finished dish has always bothered me.Az said the home made GM is strong you really want to use it sparingly.
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Cheers JB
Les
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Hi jb what's the measurement of fennel?
Cheers.
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Hi jb what's the measurement of fennel?
Almost certainly "half level fennel" (was "hald level fennel").
Adjacent keys.
** Phil.
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UF
I think JB must have mad a typo in his rush to post ;) Bless im
I think it should be
Half level fennel ;D
Les
OP's sorry Phil
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oop yes sorry half level my notes were merging into one by then!!
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Thanks.
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Hi
I can't find black mustard seed or onion seed over here. Would brown mustard seeds do? The onion seeds I don't know what they look like, would onion flakes do (roasted) or would it give a totally different taste?
Regards
George
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Hi
I can't find black mustard seed or onion seed over here. Would brown mustard seeds do? The onion seeds I don't know what they look like, would onion flakes do (roasted) or would it give a totally different taste?
Regards
George
I would say brown mustard seeds will do the job ok with a subtle difference. If you have any panch phoran then fish out the kalonji / nigella seeds / black onion seeds. This is what they look like:
http://www.curry-recipes.co.uk/curry/index.php?topic=3075.msg27219#msg27219 (http://www.curry-recipes.co.uk/curry/index.php?topic=3075.msg27219#msg27219)
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Cheers curryhell for reply, it's very much appreciated, especially the info on onion seeds. I might find them, now I know the other names they come under ::)
Regards
George
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This is the mixture that's used by Az in his restaurant and the one he showed us on our recent lesson.
three cinammon sticks
one heaped desert spoon green cardomon
one flat level mustard seed
three quarters level onion seed
five or six bay leaves
one level cumin
hald level fennel
Simply roast in the oven,cool then put into a coffe grinder.The smell was amazing,so different to the pre made stuff.Az said it's pretty potent stuff and should be used sparingly,certainly not sprinkled on a dish at the end as some sources suggest.
Hi Jb, hope this don't sound a stupid question, when you say one level or half level does that follow on from desert spoon that you mentioned in cardamons? or does this term refer to teaspoons? I will get used to the terminology slowly :)
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This is the mixture that's used by Az in his restaurant and the one he showed us on our recent lesson.
three cinammon sticks
one heaped desert spoon green cardomon
one flat level mustard seed
three quarters level onion seed
five or six bay leaves
one level cumin
hald level fennel
Simply roast in the oven,cool then put into a coffe grinder.The smell was amazing,so different to the pre made stuff.Az said it's pretty potent stuff and should be used sparingly,certainly not sprinkled on a dish at the end as some sources suggest.
Hi Jb, hope this don't sound a stupid question, when you say one level or half level does that follow on from desert spoon that you mentioned in cardamons? or does this term refer to teaspoons? I will get used to the terminology slowly :)
All desert spoons correct.Not stupid don't worry I've asked some really stupid questions over the years!!!
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Thanks for confirmation :)
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One of us, forgotten who, did ask Az if he used GM in any dishes. He said no only in the mix powder.
Has anyone posted the Az mix powder yet? or did i miss that one??
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Mix powder is here UB:
http://www.curry-recipes.co.uk/curry/index.php?topic=7863.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7863.0)
Cheers, Paul
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Nice one PaulP
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how long do you roast the spices?
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how long do you roast the spices?
When we went to Zaal's, Az had placed the whole spice in the dish/plate warmer and left them over night to "dry out", purely to make it easier to grind. There was no mention of them releasing any oil or roasting them.. So I put my whole spice in a pre-heated cool oven for a couple of hours. Nothing burnt and the smell was amazing and more so when i ground the masala. Any comments from any of the other Fleet attendees on this question?
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can't answer on the Zaal but i last used 80C for 8 hrs. my next go will be 100C for 8 hrs. original tgad was 69C for 10hrs
links:
http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181 (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181)
http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33209#msg33209 (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33209#msg33209)
http://www.curry-recipes.co.uk/curry/index.php?topic=8347.msg74874#msg74874 (http://www.curry-recipes.co.uk/curry/index.php?topic=8347.msg74874#msg74874)
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Has anyone ever converted this into grams?
Also, does it need to go into the oven for 8 hours? sounds like an awful lot of time to me. The girls at the "show me the curry" have a video where they do it in deep-bottomed pan using low-to-medium heat until the coriander seeds change color (brown, presumably?) and then cool them off, remove husks, etc.
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It's nothing to do with roasting the spices, essential oils etc etc. It is purely to dry the spices out and make them easy to grind. Az put them in the plate warmer the night before we arrived to dry them out. So a cold oven for six hours should do the job. Have a look at one of the latest videos from C2G where he says the same thing about the reason for "roasting" them ;)