Do they use this paste in other non sweet red masala curries jb?

ELW

Quote from: livo on September 07, 2014, 01:01 AM
Not sure how this will work copying and pasting from my spread sheet, but here are 4 "Curry Powders", including the one you've just provided @madrasandy (by Vikas Khanna) for comparison.  All have been converted to quantities that use the same 6 Teaspoons (2 Tablespoons ) of Coriander Seed and the other spices vary from that reference point.  I have used 1 Tablespoon = 3 Teaspoon and 1 Cup = 16 Tablespoon for conversion.

This clearly illustrates the variation seen in what is simply and loosely referred to as "Curry powder".

                         Basic     Simple Sweet        Madras (Mild)    Vikas Khanna
1   Coriander Seed     6 tsp            6 tsp              6 tsp                6 tsp
2   Cumin Seed     6 tsp            3 tsp              3 tsp                2 tsp
3   Mustard Seed     3 tsp            1 tsp              3 tsp                    -
4   Fenugreek Seed     1 tsp                -                      3 tsp                    -
5   Black Peppercorn 3 tsp           1/2 tsp              1 tsp            1 single corn
6   Curry Leaves      12                       -                        12                    -
7   Kashmiri Chilli   3 chillis           1/2 tsp             5 chillis                    -
8   Tumeric           3 - 6 tsp            3 tsp                     6 tsp                3/4 tsp
9   Fennel Seed   1 tsp                    1 tsp                   -                    -
10   Cloves           1 tsp                        -                          -                1/2 tsp
11   Ginger powder       -                    1 tsp                  -                   -
12   Cassia Bark       -                       -                4" piece or sub 13           -
13   Cinnamon Stick       -                       -                4" piece or sub 12           -
14   Cardomam Pods     -                       -                         10                   2
15   Cayenne               -                       -                          -               3/4 tsp
16   Fenugreek Leaf       -                       -                          -               3/4 tsp


I tried to line up the columns but it didn't work sorry. But you get the picture and this is without variation in which spices are roasted and how.

Do you reckon the chefs/cooks sweating it out in the kitchens are doing anything like this livo? 

Quote from: livo on September 07, 2014, 12:14 AM
I suspected he would be using Rajah as it seems to be the yard stick over there.  The actual Rajah brand is not available to me locally although I can obtain it online. This may well be worth the extra effort and cost if it is that far superior.  I can get to Sydney in under 2 hours so I may have to look for the nearest supply link.  I do have all the necessary whole spices and single powders so I'm happy to make my own "Rajah Curry Powder" if someone cares to share a method of making a similar product to it.

The main point here was about the early apparent kerfuffle in the use of Tandoori Powder which essentially is just another combination of the same spices we already use and it is added in such small quantity to the recipe anyway.  I understand that it isn't "normally done", but that doesn't make it wrong, particularly in this food style which is known for individual variation.

Just use what you can get livo & keep a note for your own references. Its not critical. I sometimes  buy spices from a wholesalers that are part of a global company(you can walk in ), who the birs also use.
The brands change from week to week sometimes. Garam masala is a separate case I suppose & may be made from whole spices in a decent restaurant

ELW

Almost everyone says their gravy/curries  are bland, lacking depth of flavour when starting out livo. Most likely the flavour of your gravy is overpowering everything else.
This is the only tricky bit to get consistently right. Once you hit it you'll do a lap of honour round your living room.
Forget the paste for the gravy, but maybe for marinades/curries/pastes. I've never used the paste you've mentioned

Regards
ELW

Quote from: noble ox on September 06, 2014, 05:46 PM

jermy
After that is there anything else. You don't really see much of this going on in a BIR

When spices chilli mix powder are added they are cooked scraped then base added this method is used in
Birs The Fleet gang spotted it the war cry was "singe singe"the same as posted method
Its a simplified way of explaining what was happening
It goes on but quickly you could try watching in slow motion ;D

It doesnt go on at all in some places, the spices are sometimes cooked in the base.
The spices were all cooked the same way in the zaal/fleet visit, regardless of vindaloo/ Madras/ bhuna / roshney.

Methi at 20 secs jerrym
Not a fan of Biryani so haven't made this.
Normally does come with a sauce

Quote from: JerryM on September 06, 2014, 03:11 PM
Has anyone got examples of where they use these 2 methods successfully.

I know the tarka for adding garlic taste. I guess the Bhuna i use for bunjarra. Some base (KD1 being earliest example) use it. I've also for balti tried frying crushed seed.

After that is there anything else. You don't really see much of this going on in a BIR

Agreed Jerrym, the bhuna technique especially.
seems to have crossed from traditional to bir in name only. Tempering is another that I see on in the 'specials'
Regards
Elw

Quote from: George on September 06, 2014, 12:14 PM

Quote from: ELW on September 06, 2014, 11:19 AMTry & stick as closely as you can To recipes if reporting back. There's nothing worse than "I made this base yesterday, but I was out of onions" reports

I agree with you that it can invalidate an assessment if you leave out any ingredients. But livo makes a valid point that there are far too many uncertainties in many recipes, from people who may not want to give too much away. Garam masala or 'curry powder; can be almost anything. As livo says, there are thousands of combinations, and too much uncertainty.

I don't worry  about certainties cooking bir anymore George.
There's hundreds of posts from people going full circle over & over again.
Any version of a recipe I make will ultimately become my version. Problem sometimes lies in the original dish not being tasted. That would give something to aim at. That's what I liked about the zaal reports a couple of years ago
Regards
Elw

I've been on this diet a fortnight chillihothot & can feel my ribs poking through already

http://m.youtube.com/?gl=GB&hl=en-GB#/watch?v=wtF3_ybJJ50

Don't overthink it livo, without tasting Abdul moheds food you won't know what his version tastes like anyway. Try & stick as closely as you can To recipes if reporting back. There's nothing worse than "I made this base yesterday, but I was out of onions" reports
The tandoori in the mix powder is unusual compared to a lot of other recipes on here.
Regards
ELW