CA - you are a star - thanks

Hi Chewy

I don't mean actually copy Patak's - to be honest  don't like the taste they seem to have an after taste to them which i can never work out what they are - I would like to make up individual paste from our fresh / powdered ingredients. It would save on time if already prepared and i could just add a dollop.
I wasn't really sure how much vinegar to spices and oil when cooking! I don't want any after tastes!!

Thanks for the reply CA - ive never made a paste as such always cook with powdered spices etc i just wondered how to replicate some of the pastes around - there are some recipes on this site that say Patak's Paste and to be honest im living out of the way from normal shops as we know in the UK - here in Thailand its a nightmare!! 

Tanks again and if you have any simple ways of making up the various pastes i would still love to know - once again thanks

Hey guys how can we replicate the Patak's type of pastes in their jars?
Surely with the knowledge on this site we could make a very decent copy of the pastes which we could use the odd spoonful of our pastes into curry's
ie would we grind spices cook in oil and vinegar to preserve etc

A great help - to be pointed into the various sections - there is such an amount of information on here! - THANKS

Hi and welcome
I look forward to you sharing your experience here on the site

Preparation:
10 mins
15 mins frying
10 mins re-fry /oven cook/ microwave  (not each bhaji  all)

Ingredients: Makes about 9/10 nice size Bhaji

Preparation:
10 mins
45 mins standing
15 mins frying
10 mins re-fry /oven cook/ microwave  (not each bhaji  all)

Ingredients: Makes about 9/10 nice size Bhaji

You could use the end of a toothpick - when you dig that in the colour it forms a tiny pile on the end

Quote from: natterjak on May 14, 2011, 05:05 PM
How do you manage to get such a tiny amount from the bottle onto the top of the rice?  A normal teaspoon would appear to be far too large for such a task.

You could use the end of a toothpick -