Quote from: JerryM on September 22, 2009, 08:17 AM
thanks all - will post any benefits i find.

i do like CA's idea. i make a few dry rubs for bbq (cajun & jerk) and is where i originally used garlic & onion powder. i have used the garlic powder in naan for sometime. i will do as CA suggests. i see it as an "and" and intend to continue using fresh as well.

the ginger will be particularly interesting as i can't decide which i prefer garlic/ginger paste (ashoka pre cooked) or just garlic at the initial frying stage. with the powder is the ability to very fine tune the taste.

This probably isn't relevant, but I travel to the USA quite a bit and I love "Ranch Dressing" on my salads. It's not generally available here without something else being added so I have a recipe of my own which is absolutely spot on, it uses both Onion Powder and Garlic Powder.

If anyone wants the recipe, let me know and I will post it on here

Quote from: CS4 on September 21, 2009, 09:01 PM
976bar Thank you for the rapid response. I understand what you're saying and will take this onboard.
One last question before mustering up a shopping list, is does one Garam Masala cover all dishes from the dark to the pale dishes, or is there more than one GM to master for the range of dishes?

Regards.

CS4

Genrally, when you have found the type of GM you like most it will work with most dishes, but remember, that not all dishes require it.....

Hope this helps

Quote from: CS4 on September 21, 2009, 04:39 PM

I've read many recipes on base gravy and curries which really doesn't faze me. The only part that does is making my own Garam Masala because the two times I've tried it tastes and smells like a dogs dinner.

So my 2 questions are: Is there an off shelf  Garam Masala that anyone would recommend using, and is there a fail safe Garam Masala recipe you'd advise using?

Thanks in advance.

Hi CS4,

Don't give up on the Garam Masala, you can make better from here than anything off the shelf.

It is an experiment, as everyone will tell you, I like this a bit more or I like that a bit more when it comes down to individual spices. People on here have spent many years experimenting to get "their" preferred taste. it's a bit like going to a BIR in the outer Hebrides and trying another on the Isle of Wight, all will be different, but you need to find you're own medium as tastes and arguments/discussions on here will be the same as world politics...... Who's right? Idi Armin liked human flesh, I prefer Chicken......

So take a look at the recipes on here, try them, and adapt them to suit what you like best.

Enjoy the forum, we all do

Quote from: JerryM on September 21, 2009, 08:29 AM
makum101,

not tried this recipe although it does intrigue me - will wait for u're report.

i do use creamed coconut a lot. the biggist problem with it is in getting it to melt quick enough. i cut it into very small chunks (5-10 mm cubes) and that works pretty well (i do have to add extra water sometimes). i'm thinking of trying a cheese grater.

Hi Jerry,

I put mine in a pirex dish and stand that in a pot of boiling water, it melts it ready to pour straight into the dish you are cooking

Quote from: oldrosegirl on September 20, 2009, 03:23 PM
Hello,
I just returned from the UK, visiting my fiance.  While there I had a curry in a travel stop place....not a great curry but enough to intrigue me.
I made a Chicken Curry from your site.....yummmmmmmmmmm.  I became interested in making curry after I read about the health benefits of tumeric and tasted the dish I had while in the UK in August.  I think an addiction is forming.  Thanks for a great site!


oldrosegirl


I wasn't quite sure how to post a 'hello' introduction message....so I hope this is correct.  If not, please forgive.
Thanks

Hi Oldrosegirl,

You've just joined the best forum in the world for producing the best Indian food you could ever imagine........

Explore this site and see what wonders Aladin's cave has to offer......

Quote from: SnS on September 14, 2009, 04:56 PM
The bit to which you refer (the hottest part) is called the placenta and its where the seeds are attached.

SnS It sounds as though you are preparing to deliver one hot baby!!!!!!!!!!!!!  ;D

Quote from: emin-j on September 20, 2009, 02:39 PM

Quote from: 976bar on September 20, 2009, 11:52 AM

Quote from: emin-j on September 20, 2009, 11:26 AM
chriswg , I made some Onion Bhajis last night and although they looked great fromt the out side the inside was ' mushy ' do you know what causes this.

Hi EminJ,

That will almost certainly be not long enough in the pan. Incidently, both you and ChrisW, do you pan fry these or deep fry them?

Regards

Bob

Hi 976bar ,

I deep fry mine in the deep fat fryer and usually cook until light golden brown as they continue to colour once out of the fryer but I have not yet succeeded to get anywhere near BIR 

It sounds to me a likely combination of things here.

It's either the batter mixture being too thick, the vegetable matter being too thick or the oil being too hot and giving the appearance that the outside is done, therefore the inside must be done.

What size are the bhajis you are trying to cook?

When I did my Indian Cookery course, they said to heat the oil, then drop a few drops of the batter mixture into the hot oil. If it sinks to the bottom and then comes back up to the surface quickly then the oil is ready. This was based upon 4cm balls being prepared. If you are making bhajis bigger than this then you will need to experiment, but I hope this helps

Quote from: emin-j on September 20, 2009, 11:26 AM
chriswg , I made some Onion Bhajis last night and although they looked great fromt the out side the inside was ' mushy ' do you know what causes this.

Hi EminJ,

That will almost certainly be not long enough in the pan. Incidently, both you and ChrisW, do you pan fry these or deep fry them?

Regards

Bob

Quote from: JerryM on September 18, 2009, 04:30 PM
i was mooching around my fav store and came across garlic granules.

the smell from the packet caused them to fall into my basket.

i've done a search but there does not seem to be much on granules. these seemed to be the nearest of interest: https://curry-recipes.co.uk/curry/index.php?topic=1201.msg10469#msg10469
, and further down the post https://curry-recipes.co.uk/curry/index.php?topic=1201.msg10509#msg10509


has anyone any experience of using them at cooking stage. having read these post's i'm now thinking wheather i need ginger powder as well.

Hi Jerry,

I use garlic granules quite often if I don't have any fresh garlic. They are a little more concentrated than fresh garlic, so you need to adjust to suit, but they're certainly worth having in the cupboard

However, I do have to say, it doesn't beat fresh Garlic.......

Quote from: JerryM on September 18, 2009, 03:39 PM
976bar,

many thanks - it's now on our frequent make list and my thoughts are just fine tuning.

i make chicken legs in marinade quite often and score them deep and it seems to work. i will try this on the piri as this will i hope allow me to cook right through on the bbq (hard to get that succulent taste in the oven). i will also try adding the oregano to the marinade as i can always add a bit more at cooking time.

the la buyo chillies have really hit the spot - they add a woody twist to the heat - very nice.

Hi Jerry,

I don't know if you have a Makro near you, it's a wholesaler, but they have bags of "Pili Pili" Chillies in there. I'm going to get some next time I go and will let you know how it turns out