Topic: Mixed powder....

[Peripatetic Phil]

Could be the start of a lasting bromance

Where a "bromance" is a romance with bromide ?  Can't think of anything less (b)romantic, myself ...

[Garp]

I'll cancel the wedding then, Phil.

But, as CH says, it's an interesting subject. I look forward to hearing others' opinions

[curryhell]

Ah, bromide.  A chef's spoon each for the pair of you.  That should quench your ardour  ;D ;D
Back to mix powder though, i'm no chef but if it's good enough for an average BIR chef then it's certainly good enough for me.  I certainly do not know better than them or anywhere near as much.  When i reach the standard of turning out good quality basic BIR using the knowledge here, only then can i be ready to move on to the next level.  Maybe that's the difference between your average and good BIRs and those that really are a cut above the rest and at the top of the profession.
For me though, i need to learn to crawl before i start walking let alone trying to run  :

[Graeme]

One simple mix powder i always use is called Dhana Jeera (Dhanajiru Powder)
I always mix my own often grinding the the spices.

But i don't make a meal of it :-)

[curryhell]

I always mix my own, but i don't make a meal of it :-)

 ;D ;D ;D Very good Graeme
So i take it you sit in the "no to mix powder" camp then?  Obviously the masala you describe is predominantly coriander and cumin with other possible additives like cassia, cloves, black pepper etc.  Do you use the same proportions all the time when you make it?  Do you use curry powder at all?

[Graeme]

This site is about BIR so 90% of the time
i am very much in the mix powder camp.

Yes Curryhell 
The list of spices you mention i would normally
use as or within a Garam masala.
Used either whole or ground, they are all quite dark strong spices.
Also i would use (for example) madras curry powder in a spice mix, but
it would be only about 1/6th-1/8th of the mix.

[George]

Back to mix powder though, i'm no chef but if it's good enough for an average BIR chef then it's certainly good enough for me. 

Your comment fits with my finding on your samaosa filling recipe, for example. I think your recipe used mix powder and due to that, and  for other reasons perhaps, it tasted like a average BIR samosa, i.e. dull and uninspiring.

I agree with others who suggest that individual spices are the way forward. Like Phil said, how can it make sense to add more of the same spices to a carefully blended curry powder which already has those ingredients?

[littlechilie]

I agree with others who suggest that individual spices are the way forward. Like Phil said, how can it make sense to add more of the same spices to a carefully blended curry powder which already has those ingredients?

I think if your are replicating BIR then using a mix keeps a dish and taste, aroma consistent, no matter the chef cooking that dish the particular day. Consistent results.
I think someone posted dull and uninspiring, then this would suggest the dish or spice are not being cooked correctly, when these elements come together they are flavours we lust after and try to replicate.
I have no problem using individual spice in cooking and do it often in traditional Indian cooking, cos that's what it is.

Chefs spoon, one of the most versatile utensils in a home kitchen, IMO. Especially when cooking bulk for a large family and using deep pots and high heat.

[livo]

Maybe the OP is making an error in the reading of the terms "mix powder" and "mixed powder".  In reference to BIR style cooking, when I read the term "Mix Powder" I associate it with an individual chef's own (secret) mix of single spice powders. As opposed to a proprietary "Curry Powder" mix.

[Peripatetic Phil]

It may be worthy of note that Kris Dhillon, who was my guiding light in the early days of my BIR journey and to whom I always return when I feel that I have strayed too far from the path, makes no use of either "mix(ed) powder" or curry powder (her basic spices are ground chillies, ground jeera and ground fenugreek, together with the paprika and turmeric that she has used in the preparation of the base), but she does make use of her own version of garam masala which she introduces part-way through the cooking at the same time as she adds the ground jeera and ground fenugreek.  Her recipe for garam masala includes coriander, cumin, green and black cardamom, cloves, black pepper, cinnamon, bay and nutmeg, all initially whole and then ground (unroasted) until smooth before storing in an airtight container.

Maybe the OP is making an error in the reading of the terms "mix powder" and "mixed powder".  In reference to BIR style cooking, when I read the term "Mix Powder" I associate it with an individual chef's own (secret) mix of single spice powders. As opposed to a proprietary "Curry Powder" mix.

All of the mix(ed) powders for which I have seen a recipe, here or elsewhere, use curry powder as one of the ingredients.  Bruce Edwards, for example, uses coriander, turmeric, cumin and curry powder (with optional paprika); the Zaal uses curry powder, coriander, cumin, turmeric, chilli and garam masala; Abdul Mohed uses curry powder, paprika, turmeric, coriander, cumin, garam masala, tandoori powder; Salvador Dali uses mild Madras curry powder, turmeric, cumin, coriander, paprika, garam masala, ground fenugreek and garlic powder; and so on.

Also this quote from Curryhell is highly significant :

Bear in mind that after the intial grind Az wasn't happy with the cardamon overpowering the mix and added additonal cassia bark and Asian bay so you may want to add another stick of cassia and 2 or 3 extra bay leaves.  The powder should be darkish brown and the smell of cardamon should just be detectable whereas the cassia and bay should be fairly prominent.

In other words, while the amateur chef may make his (or her) "mix(ed) powder" by formula, the seasoned professional adjusts the quantities on the fly to achieve his/her desired goal ...

** Phil.