Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: gary on February 23, 2012, 05:21 PM
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Chewytikka's (http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=14694) Red Masala Mix
4 tbsp Yoghurt
1 tsp three Pataks Pastes
Tandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour (Natural Cochineal)
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Hi Gary,
How hot does this paste come out at please?
I'm figuring this is used for possibly a Chicken Tika Masala, which in my mind is not a hot dish, so I am wondering how punjent this paste is with the Mustard oil..... :)
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Hi Gary,
How hot does this paste come out at please?
I'm figuring this is used for possibly a Chicken Tika Masala, which in my mind is not a hot dish, so I am wondering how punjent this paste is with the Mustard oil..... :)
Has anyone else tried this massala and can answer 976bar's question?
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Looks exactly the same as the c2g tikka marinade aka "magic sauce" recipe - giving CTM a go tonight for the first time... I've tasted the marinade itself, the mustard oil just gives the merest hint of mustardy flavour but no heat as far as I can tell
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What's in the mixed powder please?
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Here you go Snook
http://www.curry-recipes.co.uk/curry/index.php/topic,12401.msg100446/topicseen.html#msg100446 (http://www.curry-recipes.co.uk/curry/index.php/topic,12401.msg100446/topicseen.html#msg100446)
Very good stuff CT's Red masala paste ;)
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Thanks CH for the reminder link to this recipe.
Missing something here.
I've been waiting for CT to enlighten us on the Red Masala Paste and Sauce used in this recipe for CTM: http://www.curry-recipes.co.uk/curry/index.php/topic,12298.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12298.0.html)
This link CH refreshed me on implies they are the same thing. The video for CTM does not (or at least adds it at separate times in the recipe).
CTM is the one dish I'm still striving for BIR quality.
CT can you throw us a bone?
-- Josh
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CTM is the one dish I'm still striving for BIR quality.
No worries Josh. Do post it when you feel you've cracked it though ;)
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Does the mustard oil need heating to smoking point before use as most Indian blogs suggest to do?
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have made this and adopted it - really spot on mix
the mustard oil addition is particularly key for me.
http://www.curry-recipes.co.uk/curry/index.php/topic,12298.msg105943.html#msg105943 (http://www.curry-recipes.co.uk/curry/index.php/topic,12298.msg105943.html#msg105943)
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Followed link to this from the North Indian special thread and looks interesting. Can anyone say which dishes this is used in apart from the North Indian special? Would like to have a few more uses for this in mind before I make a batch up, otherwise I'll just be left with it sitting around. Thanx
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I believe it's used in CT's Chicken tikka masala too.
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Thanks, will check it out
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A tbsp added to a jalfrezi also gives a nice twist to it.
regards
barry
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Sverige,
Ice cube it. It freezes with no loss in quality.
I use it in red CTM.
It's real good stuff and you could use in other dishes to suit what you like.
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Thanks guys, it's in the freezer now. Maybe try a little in the next jalfrezi I make.