SD's mix powder

[uclown2002]

As said, no surprises, but I find it works well...

And indeed it does work well!

I fancied a change from my usual mix powder and was browsing through this forum section looking for one when I came across yours, which looked good, so I thought I'd try it.

Gave it a go this week to spec, and included some in my base sauce.

Knocked up a pretty decent standard BIR chicken curry using this mix powder with some pre-cooked chicken thighs on the bone. Very nice indeed.

Highly recommended and a big thumbs up from me.

Thanks for sharing it.

What base did you use with it?

[spiceyokooko]

What base did you use with it?

I don't really follow any specific recipes for a base but produce a fairly generic one which is a work in progress. It contains the usual ingredients - about 1kg onions, 30 grams or so each of Garlic and Ginger, balanced with about 300g of savoury components, I think this one had 1/2 a carrot, 1/4 green capiscum, 1/4 of white cabbage and I tried for the first time 1/2 a sweet potato. It also contains about 1.5 - 1.75L of water, I just fill it up to the level in the pan and about 250ml of vegetable oil.

This is brought to a boil, then to a simmer for about 2-3 hours, pureed and returned to the pan. I add about 1/2 can of pureed plum tomatoes, a squirt of tomato puree and about 4 teaspoons of this mix powder, plus about a tablespoon of coconut powder. This is brought back to a boil and then to a simmer until the oil separates. Left to cool and sieved.

It's quite a thin base sauce and I add water to get the right consistency.

As I said, SD's powder worked well with this and produced a very nice basic Chicken curry.

[DalPuri]

I was thinking about creating a mixed powder recently. There must've been a crossover point in BIR's in the early days when chefs started producing a large pot of gravy/stock alongside traditional methods and spicing?

So i was thinking of including the traditional spicing used in most Indian curries.

Brown mustard seeds
Cumin seeds(already incl)
Methi seeds
Hing
Curry leaves

Maybe even some gram or urad wash?

Any thoughts? or has this been done already.

Cheers, Frank. 

[RubyDoo]

I was thinking about creating a mixed powder recently. There must've been a crossover point in BIR's in the early days when chefs started producing a large pot of gravy/stock alongside traditional methods and spicing?

So i was thinking of including the traditional spicing used in most Indian curries.

Brown mustard seeds
Cumin seeds(already incl)
Methi seeds
Hing
Curry leaves

Maybe even some gram or urad wash?

Any thoughts? or has this been done already.

Cheers, Frank. 

Start going that way and you are approaching Glasgow base principal but in the mix?   Not necessarily bad but limits / dictates what you add  during the 'cook'. ?

[DalPuri]

I was thinking about creating a mixed powder recently. There must've been a crossover point in BIR's in the early days when chefs started producing a large pot of gravy/stock alongside traditional methods and spicing?

So i was thinking of including the traditional spicing used in most Indian curries.

Brown mustard seeds
Cumin seeds(already incl)
Methi seeds
Hing
Curry leaves

Maybe even some gram or urad wash?

Any thoughts? or has this been done already.

Cheers, Frank. 

Start going that way and you are approaching Glasgow base principal but in the mix?   Not necessarily bad but limits / dictates what you add  during the 'cook'. ?

I didnt mean in the base though Ruby, Just as a mixed powder in the final dish cooking.
I like to keep my base spicing very simple like the Taz base. Coriander, Cumin and Turmeric. (perhaps a mild chilli/paprika)
This gives me more control over the final dish.

[RubyDoo]

I was thinking about creating a mixed powder recently. There must've been a crossover point in BIR's in the early days when chefs started producing a large pot of gravy/stock alongside traditional methods and spicing?

So i was thinking of including the traditional spicing used in most Indian curries.

Brown mustard seeds
Cumin seeds(already incl)
Methi seeds
Hing
Curry leaves

Maybe even some gram or urad wash?

Any thoughts? or has this been done already.

Cheers, Frank. 

Start going that way and you are approaching Glasgow base principal but in the mix?   Not necessarily bad but limits / dictates what you add  during the 'cook'. ?

I didnt mean in the base though Ruby, Just as a mixed powder in the final dish cooking.
I like to keep my base spicing very simple like the Taz base. Coriander, Cumin and Turmeric. (perhaps a mild chilli/paprika)
This gives me more control over the final dish.

Appreciate that. Just thought that a basic mix then allows for more variety further down the addition of ingredients. That said, how anal do we get. ? Example , the Jaipuri mix is great but I would not use it for a Madras but if you use the additional bits like Garam Masala Etc all the time in your dishes then I agree that this is the way to go if suits. Waffling now as have to run. Hope that makes sense.
 

[DalPuri]

Appreciate that. Just thought that a basic mix then allows for more variety further down the addition of ingredients. That said, how anal do we get. ? Example , the Jaipuri mix is great but I would not use it for a Madras but if you use the additional bits like Garam Masala Etc all the time in your dishes then I agree that this is the way to go if suits. Waffling now as have to run. Hope that makes sense.
 

But these ingredients

Brown mustard seeds
Cumin seeds(already incl)
Methi seeds
Hing
Curry leaves

Maybe even some gram or urad wash?

aren't part of GM as such, they're used at the start in most traditional dishes the same as BIR's would start with mixed powder.
I was just thinking of combining the 2 sets of ingredients into a mixed powder to see what i get. 

[uclown2002]

What base did you use with it?

I don't really follow any specific recipes for a base but produce a fairly generic one which is a work in progress. It contains the usual ingredients - about 1kg onions, 30 grams or so each of Garlic and Ginger, balanced with about 300g of savoury components, I think this one had 1/2 a carrot, 1/4 green capiscum, 1/4 of white cabbage and I tried for the first time 1/2 a sweet potato. It also contains about 1.5 - 1.75L of water, I just fill it up to the level in the pan and about 250ml of vegetable oil.

This is brought to a boil, then to a simmer for about 2-3 hours, pureed and returned to the pan. I add about 1/2 can of pureed plum tomatoes, a squirt of tomato puree and about 4 teaspoons of this mix powder, plus about a tablespoon of coconut powder. This is brought back to a boil and then to a simmer until the oil separates. Left to cool and sieved.

It's quite a thin base sauce and I add water to get the right consistency.

As I said, SD's powder worked well with this and produced a very nice basic Chicken curry.

Thanks for that Spicey.