Quote from: natterjak on February 16, 2012, 11:20 AM
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

Quote from: jb on February 16, 2012, 11:36 AM

Quote from: curryhell on February 16, 2012, 11:09 AM
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
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

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   

How many of the ingredients in the 2nd pan were changed to dessert spoons?

Thanks  ;D

Frank. 

Quote from: DalPuri on February 20, 2012, 06:13 PM
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   

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

Quote from: DalPuri on February 24, 2012, 10:39 PM
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. 
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. 

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.