Topic: Mixed powder....

[livo]

Firstly to Les,  Yes, GM has an important role in curry but I was shown that it is not essential and with so many variations, the end result will be a varied one anyway.  It is a flourish for the diner.

Phil, You have now forced my hand into the preparation of 2 aloo tikki dishes.  But that's a good thing because I've been wondering what to do with my Ajwain

[Les]

Firstly to Les,  Yes, GM has an important role in curry but I was shown that it is not essential and with so many variations, the end result will be a varied one anyway.  It is a flourish for the diner.

These five spices are the only spices that I use anyway, Mainly because I cook traditional and not BIR, But you are right, GM is not an essential.

[Stu-pot]

It seems we are all in agreement here:  To make a good traditional curry all you need is; Cumin, Coriander, Turmeric, Chilli, Methi and maybe Paprika & Garam Masala. 

But what I'm looking for are different sets of mixed powders to use for different dishes to stop them all tasting roughly the same or simular.

I'm left handed so if I make a curry using my right hand, maybe it'll taste like someone else made it?

I tried this when I was 14 and it worked but I wasn't holding a spatula !

[Gav Iscon]

I tried this when I was 14 and it worked but I wasn't holding a spatula !

 ;D ;D

[livo]

Well with an imagination like yours, you'll be fine.  Just wait till your my age and you have bilateral Carpal Tunnel Syndrome.

[Peripatetic Phil]

It seems we are all in agreement here:  To make a good traditional curry all you need is; Cumin, Coriander, Turmeric, Chilli, Methi and maybe Paprika & Garam Masala. 

I would challenge paprika -- according to all the sources that I have consulted [1], paprika is unknown in India but is occasionally used as a synonym for deggi mirch.  Therefore I would rule out (Hungarian) paprika, but allow deggi mirch since the latter is really just a specific form of chillies.

[1] Apart, of course, from Kris Dhillon, who uses it in her KD1 base, which I take either as a tacit assertion by her that paprika /is/ known in India after all, or simply that she was brought up to use the word to describe deggi mirch.  For my next batch of KD1 base I shall try deggi mirch to see if I can detect any difference in the final curry (I would expect to detect extra heat).

I'm left handed so if I make a curry using my right hand, maybe it'll taste like someone else made it?  I tried this when I was 14 and it worked but I wasn't holding a spatula !

[livo]

Phil, there is a considerable difference between my sweet paprika and my deggi  mirch powders, in terms of heat. While it has been claimed that deggi mirch is mainly used for colour, I find it has nearly as much chilli heat as my red chili powder.

[Peripatetic Phil]

Phil, there is a considerable difference between my sweet paprika and my deggi March powders, in terms of heat. While it has been claimed that deggi mirch is mainly used for colour, I find it HSS nearly as much chilli heat ad my red chili powder

I complete agree, Livo; I was just reporting what I had read.  It doesn't gell with my experience or with yours, but we would need someone to go to India, ask for "paprika", and then report what they get ...

** Phil.

[livo]

I see what you meant now.

[DalPuri]

Or just search for a forum with Indian cooks. 

http://www.mamtaskitchen.com/board/showthread.php?thread_id=6256

Gourmet India is another good one.