Topic: SnS's Base Gravy June 2008

[Yousef]

smokenspices,

Excellent pics, thank you for taking the time to post this quality thread.
My new Spices arrived today

Rajah Madras Powder
Deggi Mirch (tasted a pinch, very very hot, great colour though)
Mehti leaves

I have the rest, now to get cooking this week and report back

Stew

[SnS]

Hi Guys

When I made the base last night I took some depth measurements immediately after blending and at the finished stage. I've now just checked (using measured amounts of water in my pot to the same depths) to see what the volumes were.

After adding 400ml tomato and 500ml water (after blending) = 3.25 litres
After rapid simmering uncovered for 30 minutes (finished base) = 2.65 litres

The required 45 minutes and 30 minute cooking times may vary depending on the size burner you're using (even when covered, steam escapes). As this could affect the final result you should aim to produce 2.65 litres of finished base (establish what depth this is in your own pot).

Regards
SnS

[SnS]

Rajah Madras Powder
Deggi Mirch (tasted a pinch, very very hot, great colour though)
Mehti leaves

Don't you mean Kashmiri Mirch Stew? (See recipe)

Regards
SnS 

[SnS]

I actually used Lal Mirch (another mild but quite red chilli powder) for the base, and used paprika in place of Kashmiri Mirch in the Madras.

Hi Josh

Lal means 'Red', Mirch means 'Chile', so you've got Red Chile (blend of chiles), which no doubt includes some Kashmiri Chile (a specific variety).

SnS 

[joshallen2k]

Thanks SnS. I actually found some Kashmiri Masala at the indian grocery, and used that with a KP Madras tonight. I couldn't discern any difference from the paprika or lal mirch.

What is the difference with the Kashmiri variety?

Thanks!

[JerryM]

After rapid simmering uncovered for 30 minutes (finished base) = 2.65 litres

Very useful gauge for those making the base - i ended up having thought i'd followed the instructions explicitly with 3.5L finished which explains a lot about my thoughts on the base itself - i thought the onion ratio too low but clearly with another 1L removed/evapourated this would not have been the case.

all good stuff.

[SnS]

Thanks SnS. I actually found some Kashmiri Masala at the indian grocery, and used that with a KP Madras tonight. I couldn't discern any difference from the paprika or lal mirch.

What is the difference with the Kashmiri variety?

Thanks!

Kasmiri Mirch (powder) is (should) be made from the Kashmiri chile - a sweet, medium heat bright red fruit grown in .... wait for it .... Kashmir. Some brands will use a blend of cheaper chile substitutes and pure Kashmiri Chili Powder is becoming more difficult to obtain, especially in Asia.

There may not be a lot of difference between the Lal & paprika, but I guess there is a difference (once cooked). With all chile powders (of which paprika is a type), the colour, flavour and potency will vary with brand and blend.

In the Madras recipe, I use both Kashmiri (for colour and taste - without the heat) and Chili powder (primarily for heat).

You'll just have to experiment. I'd say that Kashmiri Mirch is closer to Paprika (ie: for taste & pungency, but not the colour). Deghee Mirch should be used as a Hot Chili Powder (ie: for heat).

SnS

[gajman]

Just an observation re the Kashmiri Chillies. As mentioned above they are mainly used for colour and not for heat.  Ive watched Delhi Belly on the Food Channel where Reza Mohammed the presenter who in fact owns a fancy indian restaurant mentioned that he had tried all over the UK, without success,  to get supplies of Kashmiri Chillies for use in his restaurant.  Whilst he was in Delhi he brought a big sackful home with him.  He also mentioned that in his restaurant he used Paprika in place of the unobtainable Kashmiri Chillies. 

[Yousef]

Got 30 mins left on this base before it is ready.
The test comes tommorow when i go for the madras.

I will make sure i get some pics.
That darn Deggi Mirch is spicy though, a teaspoon is more than enough for the base.
I know you are not supposed to add it but what the hell i bought the wrong one.

House smells great.

Stew

[Unclebuck]

The test comes tommorow when i go for the madras.
I will make sure i get some pics.
That darn Deggi Mirch is spicy though, a teaspoon is more than enough for the base.
I know you are not supposed to add it but what the hell i bought the wrong one.
House smells great.
Stew

I'm hungry just thinking about that Stew  - look forward to the pic's