Great discussion so far, guys! Couldn't agree more (:

Could be wrong, but shouldn't it be possible to cook some (and maybe enough) of the raw taste out, just by adding the GM earlier?

Hi, spicey! (:

Quote from: spiceyokooko on March 31, 2013, 06:39 PM
Cardamons (seeds only)

Some people use the whole pods, though. Saw one of Chef Harpal's videos, and he did it, too. I think this has also something to do with time and effort, because I believe that many chefs would, if the recipe calls for large amounts (let's say 30-40 cardamom pods), simply put the whole things in their blender and pour the mix through a fine sieve afterwards, instead of cracking all pods and only using the seeds. Could be mistaken. Did recipes both ways, and never felt how or if it affects the taste. Some thoughts? (:

@Whandsy: Ever thought about trying to add whole garam masala at the start of your cooking process, instead of powdered one? Could work for you.

Greetings!

Hi Whandsy!

I prefer fresh, selfmade Garam Masala, regarding flavour and quality. Authentic (ayurvedic) Garam Masalas are quite strong, and can taste somehow "odd" if you are not used to it. I always try out new recipes (and there are dozens, like Delhi- or  Punjabi - Garam Masalas), but I'm quite happy with the mix I use at the moment. Before that, I used a traditional, very aromatic Garam Masala (Madhur Jaffrey's) - and always, only a pinch. Very strong stuff.

Greetings!

Hi Ketman!

I'm no expert when it comes to mix or curry powders, I prefer a wide range of whole spices, and grind nearly every spice mix I need on my own, BUT I tried the TRS Madras curry powder (hot) a while ago, and it seemed ok. Heard good things about the Rajah powders, too! You could try out the Shan curry mix also. I use their Chaat masala, and I like it (:

Greetings!

Yes, meant that (:

Powdered spices can be dissolved in little water, too. But back in the days, when I started out, and used our equipment for the first time (and didn't know anything about the pretty high heat, or about the hints and tricks to avoid burning), it ruined my tadka completely ;D

Will post some recipes and photos soon, so maybe some of them will try it out sometime (:

Have been told that I'm using a 7kw (ca.) hotplate/hob. If I'd use maximum heat all the time, whole spices would burn literally within seconds. I use medium heat.

Don't want to miss it (:

It depends on the dish, and the cooking technique, but I usually take my (approx.) 15-20 mins to cook a curry (open flame). I'm not cooking BIR-style, but by using a base, you would already save some time. I'm using a pressure cooker quite often, and classic potato curries like "Aloo Mattar" are done in 10 Mins max. (without the preparation) Other dishes, mostly Dal recipes, have to simmer quite a while, at least for my taste, regarding flavour and texture.

Greetings!

Hi Chris!

Looks interesting (:

Always believed that methi should be added at the end, because it tends to become bitter if it gets cooked too long. But don't know for sure.

edit: Wouldn't make any sense. Forgot that they use the fresh ones like spinach, too. So the taste should remain fine, I think.

The "burning pan-moves" do look pretty fancy ;P Never really understood how that works in detail. Is that really just as easy as it looks, some pan-shaking above open fire? (:

Greetings!

Welcome Dave!

Visited Mallorca (Palma) a few years ago. Great country, nice people (: