Topic: Let's see your spice cupboard!

[SnS]

i've found that's it's better added at frying stage than after the base has gone in.

Jerry, try adding it immediately before you add the first spoonful of base.

SnS 

[JerryM]

Sns,

will try out as u suggest - many thanks. i'll put a post in the new methi post also.

UB,

cloves are a must have - home made garam masala

i do make my own garam masala and i've gradually got the amount of cloves down to the point that i don't think it's a worthy addition (3 units in 67). i suppose the bottom line is i don't like the taste and feel it's too far towards the traditional end of cooking for my taste buds.

[Bobby Bhuna]

Jerry, try adding it immediately before you add the first spoonful of base.

It's like we share the same brain! Lol ;D With the spices makes me burn it. I Pop my spice mix and chilli into the oil, garlic, sometimes ginger, then tomato paste, having fryed it a good bit, let it foam and when the foaming dies down slightly (30 seconds, maybe less) I pop a good pinch of Methi in. I give it a few seconds then whooosh - base splash!

[Cory Ander]

* would not buy again

Don't forget that most of these spices (e.g. curry leaves, cloves, garlic powder, ginger powder, mango powder, powdered fenugreek) are constituents of most commercial curry powders anyway 

[JerryM]

good point CA.

as u and me know u can make a pretty good curry powder yourself but the good commercial brands typ rajah do reduce the strain on the spice cupboard and for me get that balance and depth spot on consistently.

ps to all

am sure we would all appreciate thoughts on anything missing from my spice cupboard that perhaps others rave about.

[Graeme]

JerryM said..(BTW i cant quite figure out how to work the bir site quote button)
Anyway jerryM posted....

"ps to all
am sure we would all appreciate thoughts on anything missing
from my spice cupboard that perhaps others rave about"

Oh..Oh..Oh I got it!!
Would that be the actual cupboard Jerry :-)


Seeds:

Ajwain, Bay Leaf, Cardamom Green, Casia, Cloves*, Coriander, Cumin, Curry Leaves*, Fennel, Mace, Onion Seed* (Kalonji), Panch Puran*, Pomegranate, Star Anise.

Powders:

All purpose seasoning (rajah), Almond, Cinnamon, Chilli, Curry Powder (Rajah), Deggi Mirch, Garlic*, Ginger*, Paprika, Basaar, Mango* (Amchur), Methi*, Turmeric, Tandoori Masala.

Cupboard: *

* would not buy again  ;D

[JerryM]

Graham,

on the quote button i can help partially (i've not mastered adding the posters name). select the "Insert quote" and paste the text inside the quote brackets that the insert quote button creates. the button's the one that looks like a piece of paper with lines on. i've not come across a detailed instruction page.

Yes i thought i might be risking some ridicule but i really am interested if i've got anything missing. having studied the Maliks spice rack i feel i've got that sorted.

i guess it's the incidentals that i'm looking for and probably not technically part of the spice rack. for example just learnt that some use passata in madras.

[Unclebuck]

Graham,
on the quote button i can help partially (i've not mastered adding the posters name). select the "Insert quote" and paste the text inside the quote brackets that the insert quote button creates. the button's the one that looks like a piece of paper with lines on. i've not come across a detailed instruction page.

Use the button top right hand corner of this post next to the title

[JerryM]

Use the button top right hand corner of this post next to the title

i never knew that - u certainly learn something every day. thanks UB

[SnS]

Hi Graeme (and Jerry)

See here for simplified instructions 

http://www.curry-recipes.co.uk/curry/index.php?topic=2561.0