Topic: MDH Kitchen King

[london]

I'll use the KK in the BE mix maybe use quarter Tsp as a measure just in case. SS do you put paprika in when you mix yours.

Cheers,
London.

[Secret Santa]

SS do you put paprika in when you mix yours.

Indeed I do but in all honesty I'm not sure it adds that much to the overall effect.

[london]

If paprika is used for colour only as seem the case with most mixes do you think I'd be better of using kasmiri mirch.

[George]

I think I can do no better than to echo my earlier words in the CA thread...

Your 'echo' has missed out the title or any indication of what that recipe is for. Madras perhaps? Did you use Kitchen King spice to try and make a Chicken Madras?

[Peripatetic Phil]

I think I can do no better than to echo my earlier words in the CA thread...

Your 'echo' has missed out the title or any indication of what that recipe is for. Madras perhaps? Did you use Kitchen King spice to try and make a Chicken Madras?

That is because the 'echo'  was simply a reprise of a message to which I had linked earlier in the thread :

Yes, with some success.  See here for my previous contribution on the subject.
** Phil.

and that earlier message contained a link, which if followed, did indeed indicate that it referred to a thread on CA's Chicken Madras.

** Phil.

[Secret Santa]

If paprika is used for colour only as seem the case with most mixes do you think I'd be better of using kasmiri mirch.

Hmmm...I'm probably not the best person to ask as I seem to have an inbuilt aversion to the bitterness imparted by kashmiri mirch and it's certainly a flavour which I am not accustomed to in any BIR curries. It certainly adds a red colour if that's your aim.

That said I recently used the MDH kashmiri mirch in CT's madras and that turned out far more palatable (compared to other kashmiri brands I've previously used). So go for MDH if you intend to use it at all. Personally though I'd go for a bog-standard chilli from Rajah or East End though.

[George]

and that earlier message contained a link, which if followed, did indeed indicate that it referred to a thread on CA's Chicken Madras.

Wouldn't it be easier to add the recipe name, like I've now done? Anyway, thank you for recommending Kitchen King, which I will now try.

[Tommy Timebomb]

I mainly use Chewys mix in which he states 0.5 tsp of garam massala or KK.
I think he or someone also stated that now and again they use it as a garam massala for the finale sprinkle at the end of cooking, but don't quote me on it!