Frank,

Where can I find the 'BIR poopooingsite'?

Ray

Hi Speedy, welcome to cr0 and congratulations on a successful base.

Interesting to see that you used Tandoori Masala in your Korma, I would have thought that using it in such a large quantity, would have took it more towards a Chicken Tikka Masala flavour but hey, if it works, it works...!

Well done mate, and keep posting as you experiment more with this base.

Ray

Quote from: Phil (Chaa006) on January 16, 2012, 10:29 PM
Ah, Croatia : "The Mediterranean as it once was".  Those advertisements are wonderfully enticing, but we haven't managed to get there yet.  Maybe one day ...

** Phil.

In total agreement Phil, it looks like a beautiful country.

Hi Tvrdi,  I can understand about olive oil, and it's health benefits, and if you need to watch your cholesterol, then I'm not going to advise you otherwise.  The one thing I would say about olive oil is, it will add a unfamiliar note, that you ordinarily wouldn't associate with BIR cuisine, but hey, if it works for you, then that is great

Ray

Hi tvrdi,

Welcome to cr0.  If you don't mind me asking, whereabouts in the world are you friend?

Interesting that you opted to used a flavoured oil such as olive.  I know that Kris Dhillon is advising using it in her 'new curry secret'  I would certainly go with Phil's idea, of cooking in plenty of oil (veg) and simply spoon off what you don't want at the end.  The spices really benefit from frying in plenty of oil.

Ray

Hi Spicey,

Quote from: spiceyokooko on January 16, 2012, 12:31 AM
And yet again we will have to leave the definition of Garam Masala open ended, because no-one can really define what it is or when or how it is used specifically in BIR cooking. Yet people will continue to bandy the term around without fully understanding what it contains or how its used.

I don't understand mate, I thought that I had explained it in my earlier post as did Phil?

What it is?.........is a masala made up of aromatic, warmth inducing spices such as, black peppercorns, star anise, cinnamon, cardamoms, but quite often mixed with other spices such as coriander and cumin.

When is it used?.......Usually towards the end of the finished dish but can be used whenever the chef desires.

How is it used?.......by adding a specific quantity to a dish and stirring through.  It can also be used as a condiment much in the same way as salt and pepper.  I have also heard it used as an aid to meditation

How it is used in BIR's specifically?....I have never been fortunate enough to get behind the scenes in a BIR so my answer can only be speculative but I would suggest that my above comments come pretty close.  I would also add, that it can also form part of a curry masala, so, a masala within a masala..!

I honestly don't know how better to describe it I'm afraid

Ray

Hi Duncan, and welcome to cr0.

Plenty to learn here and lots of very good recipes to try.

Good luck

Ray

Ok, this probably isn't going to be a popular example with some, but this is what Pat Chapman has to say about Garam Masala, taken from the Balti Curry Cookbook; isbn CN 2849

Garam Masala is one of the keys to North Indian, Moghul and Pakistani and Balti cooking. Literally meaning hot (garam) mixture of spices (masala), it is used to perk up dishes towards the end of their cooking.

There are as many recipes fro garam masala as there are cooks and, as with the previous recipe, you will probably wish to vary the ingredients to suit your taste.  This is an authentic Kashmiri garam masala where the emphasis is on the aromatics rather than the heat.

And this from Kris Dhillon, taken from The New Curry Secret.

Garam means 'hot' and masala a 'mixture of spices'
According the Ayurvedic concept of health, food items have differing effects on our bodies and our health due to our constitution or 'tri-dosha'.  The heat from this 'hot' spice mix is not a heat that you taste as with chillies, but one that warms the body.  Spices such as cloves, cinnamon, black cardamoms and nutmeg are the Garam constituents of this aromatic mixture.

It seems that both Pat and Kris are in agreement as to what Garam Masala is however, it seems to me that the debate in this thread is, when it should be used?  If my assumption is correct, then I would say that 'Jeera's' post shows that it can be used whenever you feel like, IF it gives you good result?

Ray

Hi Les

Quote from: Les on January 15, 2012, 09:04 PM

Quote from: spiceyokooko on January 15, 2012, 08:42 PM
And a Garam Masala differs from a Spice Mix or Mix Powder in what way then?

Technically, Garam Masala IS a Spice mix, under any other name, or am i wrong here

Technically yes, a Garam Masala is a spice mix or mix of spices, whichever you prefer.  The emphasis though is on the word "Garam", which means "hot or Heat"  The aromatics most commonly found in a GM are, cloves, cinnamon, cardamom, bay leaf, star anise, black peppercorns, all of which don't 'usually' appear in a standard curry masala.  The heat or hot element that these spices bring, is not a heat that burns your tongue, but a heat that warms you from the inside.  Of course, the word Masala, applies to any mix of spices, whole or ground, whether it be Garam, or Curry, and even with added oil to make a paste..!

Now, as you will see at the beginning of this thread, there are many different varieties of garam masala, from many different regions and, they may even be used in different ways, ie; at the beginning, middle or the end of a dish.  But, whatever their use is, or however the chef, decides to use the Garam Masala, it doesn't, in my opinion, change that fact that it is a Garam Masala because of the aromatic/pungent (heat inducing) spices contained within it.

I'm now beginning to understand Spicey's line of enquiry within this subject.


Ray

Hi Jackie,

No, you're not a really bad cook and I think everyone of us here has experienced what you have.

Have a good read through the sections, and try to find something simple to start with.  I would suggest, looking for a mixed powder aka, curry masala, spice blend, curry masala.  Then try to find a decent base gravy recipe and finally, look for a recipe to make your dish.

if you need any help, just drop me a pm, and I will do all that I can.

Welcome to the forum and good luck,

Ray

Hi Jeera,

Well, 1% left to go, isn't bad at all mate.  You are using Garam Masala in a way that suits you and that is excellent, because it shows that it can be used in a way that differs from other peoples, mine included, methods.

Many thanks for your view,

Ray