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Curry Website Links => Curry Web Links => Topic started by: Peripatetic Phil on August 01, 2012, 09:32 AM

Title: New post on "bhagar" (or "tempering") by Ajoy Joshi
Post by: Peripatetic Phil on August 01, 2012, 09:32 AM: http://thoughtsfromajoy.wordpress.com/2012/08/01/just-cant-get-the-taste-well-try-this/ (http://thoughtsfromajoy.wordpress.com/2012/08/01/just-cant-get-the-taste-well-try-this/)
Title: Re: New post on "bhagar" (or "tempering") by Ajoy Joshi
Post by: Unclefrank on August 01, 2012, 01:26 PM: Excellent find Phil. Very interesting read indeed.
Just in the process of getting me a tadka pan.

http://www.spicesofindia.co.uk/acatalog/Hard-Anodised-Tadka-Pan.html (http://www.spicesofindia.co.uk/acatalog/Hard-Anodised-Tadka-Pan.html)
Title: Re: New post on "bhagar" (or "tempering") by Ajoy Joshi
Post by: Micky Tikka on August 01, 2012, 02:37 PM: A good read well found sir :)
Title: Re: New post on "bhagar" (or "tempering") by Ajoy Joshi
Post by: Tommy Timebomb on August 01, 2012, 03:46 PM: Yes, a very good read indeed! ;)
How would this garam masala be used, would you crush it to sprinkle over the dish at the end of cooking etc??
http://thoughtsfromajoy.wordpress.com/garam-masalas/red-meat-garam-masala/ (http://thoughtsfromajoy.wordpress.com/garam-masalas/red-meat-garam-masala/)
Title: Re: New post on "bhagar" (or "tempering") by Ajoy Joshi
Post by: Peripatetic Phil on August 01, 2012, 05:48 PM: Quote from: Tommy Timebomb on August 01, 2012, 03:46 PM
Yes, a very good read indeed! ;)
How would this garam masala be used, would you crush it to sprinkle over the dish at the end of cooking etc??
http://thoughtsfromajoy.wordpress.com/garam-masalas/red-meat-garam-masala/ (http://thoughtsfromajoy.wordpress.com/garam-masalas/red-meat-garam-masala/)
Tommy, that particular thread start here (http://thoughtsfromajoy.wordpress.com/2012/01/11/six-basic-spice-mixes-you-may-call-them-garam-masala/); I haven't done a deep search to make sure that your question in answered there, but I am reasonably sure that it will have been.

** Phil.
Title: Re: New post on "bhagar" (or "tempering") by Ajoy Joshi
Post by: Tommy Timebomb on August 01, 2012, 09:38 PM: Thanks,
As yet I haven't navigated the site properly.
Just spent a fustrating evening trying to get my head around Ubuntu.
Information overload! ???
Title: Re: New post on "bhagar" (or "tempering") by Ajoy Joshi
Post by: Peripatetic Phil on August 01, 2012, 09:41 PM: Quote from: Tommy Timebomb on August 01, 2012, 09:38 PM
Just spent a fustrating evening trying to get my head around Ubuntu. Information overload! ???
My most sincere commiserations. Whilst I don't consider Linux /quite/ as evil as Facebook and Twitter, it does run a very close third :)
** Phil.
Title: Re: New post on "bhagar" (or "tempering") by Ajoy Joshi
Post by: Malc. on August 01, 2012, 09:58 PM: I got to Tadka then realised this is what we know as Tarka Dal, good read Phil. :)
Title: Re: New post on "bhagar" (or "tempering") by Ajoy Joshi
Post by: Salvador Dhali on August 02, 2012, 12:11 PM: Quote from: Axe on August 01, 2012, 09:58 PM
I got to Tadka then realised this is what we know as Tarka Dal, good read Phil. :)

Yep - good find, Phil.

I've always known the frying of spices, etc in hot oil to add to a dish at the end as 'tarka' as well, but I guess it's just down to regional variations.

Whatever you call it, it's never ceased to amaze me how a simple and otherwise bland bowl of lentils can be lifted to dizzy heights.
Title: Re: New post on "bhagar" (or "tempering") by Ajoy Joshi
Post by: Peripatetic Phil on August 02, 2012, 12:18 PM: Quote from: Salvador Dhali on August 02, 2012, 12:11 PM
Yep - good find, Phil.

I can strongly recommend subscribing to Ajoy Joshi's weekly mailshots; they never fail to both entertain and inform (well, entertain and inform me, at least !) ...

** Phil.