Topic: Help with Mixed Powder WANTED

[DalPuri]

Recently I mentioned creating a new mixed powder. I wanted to leave out the curry powder (and maybe even the paprika?) and add some individual components commonly used in most Indian cookery.

Is the paprika there only for colour because the chefs originally wanted to keep the mix mild for the western palate, and knowing that chilli powder is a common ingredient in most curries back home?
Its not that common in traditional dishes. I'm not too bothered at the moment about the paprika because chilli powder/kashmiri will be added direct at the final dish cooking anyway.

And why is there so much turmeric used in BIR's when its used so sparingly in traditional cookery? 
I want to bring this part right down to reflect traditional methods, also there is plenty in my gravy to compensate. (Taz spicing, equal amounts of Cori, cumin, turmeric)

The biggest part for me should be coriander, next cumin followed by brown mustard. ground Methi seeds, gram flour, turmeric, curry leaf powder and hing.

I havent thought too much on ratios yet or played around with the spices, (maths was never a strong point and i need to go shopping too)
but I think the order is correct?
Some help putting the values on the list below would be most appreciated.

It certainly looks different to most. 

   Ground Coriander seed
   Ground Cumin seed
   Brown Mustard seed
   Ground Fenugreek seed
   Gram Flour
   Turmeric
   Ground Curry Leaf powder
   Hing powder

Cheers, Frank. 

[spiceyokooko]

I'm really interested in hearing how this mix powder turns out.

Regarding Paprika, I'd say it's there predominantly for colour, it just doesn't add a lot in terms of flavour in the quantities generally used in mix powders. Used in large quantities obviously it does.

Turmeric is used a lot because it's cheap and and aid to digestion I suspect.

With regards to your mix powder, I'd probably make Coriander and Cumin the two largest components followed by ground fenugreek. I'd make those 3 represent 1/2 - 2/3rds the entire quantity. Coriander I think has to be the largest component followed by Cumin and then fenugreek. Perhaps in a 4:2:1, or 3:2:1 ratio.

Presumably the gram flour is there for thickening?

The remainder I'd make up from turmeric, mustard seeds, curry leaf powder and asafoetida, with the latter being the smallest component of the lot as it's quite powerful.

That's probably where I'd start from.

[DalPuri]

Thanks for that Spicey.
The Gram is for flavour as I am always watching and reading about chefs adding a spoonful of chana dal in the early frying stages.
Also its a common component of basic curry powder which i wouldn't have thought is there just for thickening. (a filler possibly?)

[chonk]

Yeah, reminds me of Idli podi. I bought some  in the past, believing it is garam masala. But it was called GRAM masala ;D

[spiceyokooko]

Also its a common component of basic curry powder which i wouldn't have thought is there just for thickening. (a filler possibly?)

Yes, I've noticed it features in many curry powders but I always assumed it was there as a filler/thickener as I've played about with gram flour in spice mixes before and noticed thicker sauces but no additional flavour.

But I'll try it again and pay more attention

[DalPuri]

After looking through the ingredients lists for the various madras powders I posted last night, it makes me wonder whether or not to include fennel in my mixed powder? hmmmmm.
Its not a spice i would automatically associate with all curries though. Fish and veg, yes and maybe the odd lamb dish, but not as a general spice?
But it is there in most curry masala mixes. . . . .

As for the gram, I would definitely want to roast it to bring the flavour out, but to roast the whole/split gram or to roast it powdered??     I think i prefer the latter.

[Peripatetic Phil]

As for the gram, I would definitely want to roast it to bring the flavour out, but to roast the whole/split gram or to roast it powdered??     I think i prefer the latter.

If I were planning to roast (qua roast) any spices (or pulses), I would roast them whole and then grind if needed; far too great a risk of burning them (IMHO) if one were to roast them already ground.

** Phil.

[DalPuri]

Its more common to roast the gram whole, but i like the idea of browning the powder, I think it would have more of an impact on the overall flavour.
It would need constant stirring in a dry pan on a very low flame, but thats ok, I wouldnt be roasting that much anyway.

www.youtube.com/watch?v=Sah8VpxLdjs

[spiceyokooko]

As for the gram, I would definitely want to roast it to bring the flavour out, but to roast the whole/split gram or to roast it powdered??     I think i prefer the latter.

I've tried roasting gram powder too but again didn't notice much change in terms of flavour although it did obviously have an impact on colour.

One thing I was thinking about with regards to gram flour is what effect it might have on flavour if you were to use it in a roux a la Cajun/Creole cookery at the start of a dish? Instead of starting out frying in oil, make a gram flour roux and fry spices in that? I know the Cajuns swear by their roux's for Gumbo's and at the end of the day Gumbo's aren't a 100 miles away from Curry's. Different ingredients and spices certainly.

[DalPuri]

I've tried roasting gram powder too but again didn't notice much change in terms of flavour although it did obviously have an impact on colour.

It must help with that raw taste of besan though? (which i find revolting! )