Topic: red massla paste from the Zaal,Fleet

[jb]

Just been watching Dipuraja's video of his massala sauce.Even he gets confused,he clearly uses chef's spoons for his tandoori,tikka pastes etc but in his desciption he lists desert spoons.

[curryhell]

Thinking about this now jb, given the comments of Dalpuri, the measurements must have been chef spoons. I'm sure you notes would have reflected a change if we did start using different measurements.  Maybe i got a litt confused as the garam masala ingredients were measured out using dessertspoons While i remember tasting the kashmiri masala from a dessertspoon I'm having flashbacks of trying to get the CHEF's SPOON to let go of the pastes into a pan.  It would be good if Russ could check the video footage or post the remaining stuff when he has time.

[DalPuri]

Thanks for the replies guys.
I think i'll just have to double or triple up on what ive made so far when making my next CTM , and start another batch from fresh using chefspoons.
I dont know when that'll be as CTM isnt really my cup of tea anymore. I just wanted to nail another dish. 

Cheers, Frank.

[haldi]

I made the red masala paste this morning
I cooked a ctm except with precooked veg
Is that a cvm?
I used the Zaal method and I was amazed at the aroma
Really BIR
It was absolutely incredible
But I think I mucked up
I cooked it, for a little too long, and killed it
I froze the red paste and will be definitely trying this again
I also tried the roshney (or whatever it's called)
It came out similar to a hot rhogan josh
I think the Zaal base is very good too
One of the best I have made

Thanks for the recipes
Hope people can go back
Sorry if this sounds in any way negative, but I still don't feel that I've closed the gap in my cooking
Does anyone really feel they have?

By the way, I cooked the roshney on my big cooker, and got all the singing coughing bit
Lot's of flambe
Pretty much like your videos
But still no extra magic
So my big cooker idea is out the window again
Never mind - back to the drawing board

[PaulP]

Hi Haldi,

I tried to singe last night and got the garlic a bit too well done. I managed not to burn the spices though although I fried them much more than I normally do. The spices definitely came alive more and the chilli powder tasted hotter than I would have expected. I feel that I need to practice loads to achieve the fast hot cooking without destroying the food.

Cheers,

Paul

[curryhell]

Hi

I have 2 incomplete clips of the masala sauce preparation. I will post them ASAP in case they help to fill in any gaps.

Thanks

Russ, just going through our Sunday out and looking at this.  Did i miss the other posts on this or are they still in th cutting room?   I'm sure i remember watching Az tasting the sauce and then adding sugar but i can't think for the life of me where i saw it

[solarsplace]

Hi CH

Having looked at the footage it really does not show anything complete enough to be of value. Just a small section of Az spooning out some pastes into an already 1/2 started pot of other stuff - nothing that would really be able to show anyone much of use I'm afraid .

Cheers

[natterjak]

Hi Russ. Does it confirm whether the measurements of the pastes were tablespoon or chef's spoon? ISTR there being some debate over this point.

[solarsplace]

Hi Russ. Does it confirm whether the measurements of the pastes were tablespoon or chef's spoon? ISTR there being some debate over this point.

Hi

Having reviewed the clips available, it is actually quite complex. We have chef spoons and desert spoons for different things all over the place!

For fear of informing everyone of the wrong thing, I will stitch the clips together and post so everyone can see.

* Will probably not be uploaded until the weekend. Sorry.

Thanks

[curryhell]

Thanks for that Russ.  Between the five of us we should be able to sort most  of them out