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

CHH
Is that the best way to express yourself? Children read this forum.
Australia has a strange effect on some  

Hi Livo ;D
Odd as it appears that's a good way of learning
For a mix powder which really is "Curry powder" experimenting to find your own mix can be fun also frustrating,with too many egos and know alls giving their conclusions and condemnations
Keep it simple and create your own then add other bits as you learn the pros and cons
Hope this is of some help ;D

Well said NO.

But perhaps you should have made it clear that it wasn't your own work in order to not give those who think they are superior the opportunity to criticise

If those who criticise understood the psychology of" why" they must criticise perhaps they would not criticise at every chance .It really is quite infantile

I never claimed it was my own work I altered some words so as not to annoy the writer
It is a good lesson and works to improve our currys etc
So good it should be here for all to use
Some members like to keep things for there own reasons.Its been on the web for some time now its here
So please no more tug-nut throwing chimps 

Hi All  ;D
This post should help those who are a bit lost as to the basic technique used in many Birs
When learned it will produce a good curry using a good base and spices
 
Notes on technique: Baghar and Bhunao

Baghar, Tadka or Chonk (instant flavoring or Tempering)

This is one technique that is fairly unique to Indian cooking, whole spices are dropped into oil to infuse. this technique is called Baghar, Tadka or Chonk.

1. Heat oil quite hot but not so hot that it starts to smoke and then drop in whole spices which then release their flavors into the oil.
2. Larger harder spices like stick cinnamon, and star anise can be added first. (stir constantly)
3. Once the larger spices have started to swell and and change color. (stir constantly)
4. cardamom can be added, and shortly thereafter (stir constantly)
5. Smaller spices like fennel seed, cumin or coriander seed can be added last and will only cook for 30 seconds depending on the heat of the oil. (stir constantly)
6. Stir constantly until the smallest spices are fragrant and have darkened in color.
7. Remove from heat.

The purpose of this technique is twofold, to infuse the oil with as much of the flavor from the spices as possible, and to toast and brown the spices themselves which will further develop new flavors in the spices which will infuse the oil.

When baghar (translated as instant flavorings or tempering) is performed correctly there is a physical change in the spices, they will become toasted and more brown, dry spices will uncurl and expand slightly, and the smell will change from a raw spice flavor to a more intense toasted flavor.

Remember to heat your oil before adding your spices, add from the most hardy to the smallest spices, wait for the color change and smell change before moving on in the recipe.

This technique can be used in two different ways, either use the oil in the pan to cook other ingredients or to pour the oil over a completed dish to add another kick of flavor at the end.

Bhunao (sautee)
This is not a French sautee, although it is similar up to a point. Almost all curries and thick sauce dishes use this method of cooking at one point or another. To develop a great Indian sauce this technique is paramount!

1. Oil or ghee is heated in a frying pan (sometimes Baghar(see above) is performed to flavor the oil first). Then wet ingredients are added, it could be vegetables or marinated meat.

2. These ingredients are then cooked over a hot flame to reduce to a thick paste. stir occasionally to keep the ingredients mixed and heating evenly.

3. Once its lost almost all of it's liquid, you can reduce the heat to medium or medium high. Stirring every so often and allowing the paste to lightly stick to the bottom of the pan, then scraping it off with a spatula.

4. Once it begins to stick so much that you can't lightly scrape it off you drop a few tablespoons of liquid ( This is where the base is used) into the pot until the stuck parts will dissolve while you mix and scrape them (deglazing the stuck on foods)

5. This is then mixed into the rest of the paste and you then let the excess liquid evaporate.

6. Repeat the sticking and deglazing 3-4 times.

The real key is to let it stick a little bit and actually brown, just like you let meat brown to get that delicious brown outer crust. The more times you repeat this process and the deeper the browning the more deep and flavorful your paste will become. Just don't let it burn!

This can be done with any liquid that is being added to be pot such as tomato puree, broth or water.

For the record
The browning and maturing of the spices in the Baghar process as well as the browning of the vegetables and marinades are both a result of a Maillard reaction, named after the chemist Louis-Camille Maillard. This process is  a very complicated synthesis of organic flavor compounds created by the reaction of sugars with amino acids. They form a vast array of flavor compounds that as of yet haven't been adequately studied. However, they taste... awesome.

This method should help to understand the uses of a base
All free as well

Chu
How come you make the identical grammar mistakes as Adolfander ?

That looks tasty
Is there a link for the recipe please and thanks

The door ;D

Just curious
Has any one tried this yet ? Or is it too complicated ? A little feedback could be useful