Just about to give this a go.
regarding the Chopped Tomato . . . are we talking fresh or tinned ?

I made the base last week and did his chicken madras with it.

The base has more flavour than other bases I have done in the past

I can see why he does not put large quantities of spices in when making his various dishes.

Got to say I am quite impressed so far

Did the pre-cooked chicken as well and that was top notch too

So its a plus from me so far

Can I ask what BE spice mixture is without having to search the forum ?

Looks a good recipe this . . . Many thanks

Thanks for the info from the above posters

Well I have made the Balti masala and the Balti Garam masala.........Also made the Base sauce (Balti) today

compared to the normal bases I make it has very little ingredients....but having said that the Balti Masala spice mix included in the base does contain a large amount of spices....

Saturday night will be the test . . . Like a previous post I will go for the basic Chicken Balti.

I have a feeling that a better base from this forum along with the Masala spice mix and Garam balti mix will work better...

Regarding the Cassia bark I did give it a go in the Pestle and mortar before adding to the spice grinder...it worked fine.....

So I stuck to the book 100% and can always adjust according to taste at a later date

Thanks for everyones help with this

Quote from: Peripatetic Phil on April 03, 2018, 07:24 PM

Quote from: JarvisMadras on April 03, 2018, 06:49 PM
Cassia bark 5 x 5cm pieces   The cassia bark I have looks quite hard and I wondered how it blends in a spice mill ?

Unlikely to require real cinnamon.  Just break the cassia bark into small (1/4" x 1/2") pieces and any decent coffee grinder should be able to handle it after that.  You can always use a hammer for the initial breaking.

** Phil.

Thanks for that Phil.....was reluctant to put them in the spice grinder.......Will give it a go

Just got this book today and looks interesting.

A question to anyone who has made the Garam and the Masala......Cassia bark 5 x 5cm pieces

the cassia bark I have looks quite hard and I wondered how it blends in a spice mill ?

I did wonder if they meant cinnamon sticks

Any thoughts ?

Thanks for taking the time to put the recipe up Stephen . . .

Quote from: Stephen Lindsay on December 12, 2017, 07:44 PM
I like this question, it's a bit like your top ten albums, very tricky.

Mine as follows:

Taz base
BE spice mix
Pat Chapman Tandoori Masala
Dipuraja's Yellow Mint Sauce
Ashoka Onion Bhajis
Curryhell's North Indian Special
Achmal's Madras

These are the stand-outs. The rest would be recipes I have created for Taz base, or my adaptations of other people's recipes to suit the Taz base. Dishes such as Punjabi Masala, Pathia, Chasni etc. have been pretty successful.

The Ashoka Bhajis......Is the recipe in the starters section ? Cant seem to find it

Cheers

Thanks Chonk for the reply

Yes after asking The google he told me it (maybe) is Allspice

Obviously did not  put my question over too well

In the GM recipe it calls for Clove (Pimento) Page 26 of this thread

What spice is this ?