Always wondered why one of our local restaurants was called "blue garlic", now it makes sense 

 Heaven 

This is a recipe that I acquired from a North Indian cookery tutor several years ago. We used to put it in at the end of the cook although to be honest it did have a tendency to take over the curry so I used to add only half a tsp.  After reading through several threads I think I will try adding to a mix powder where GM is required.

Two tbsp each of:

Large black cardamons (husks removed, use only the resinous seeds inside)
Small green cardamons (left whole)
Cloves
Half a Cinnamon stick
Whole black peppercorns

Grind in a spice/coffee grinder, store in an airtight jar.

Thanks for confirmation

Quote from: jb on February 13, 2012, 10:06 PM
This is the mixture that's used by Az in his restaurant and the one he showed us on our recent lesson.

three cinammon sticks
one heaped desert spoon green cardomon
one flat level mustard seed
three quarters level onion seed
five or six bay leaves
one level cumin
hald level fennel

Simply roast in the oven,cool then put into a coffe grinder.The smell was amazing,so different to the pre made stuff.Az said it's pretty potent stuff and should be used sparingly,certainly not sprinkled on a dish at the end as some sources suggest.

Hi Jb, hope this don't sound a stupid question, when you say one level or half level does that follow on from desert spoon that you mentioned in cardamons? or does this term refer to teaspoons? I will get used to the terminology slowly

Quote from: spiceyokooko on January 21, 2012, 11:42 PM

Quote from: fruitshoot14 on January 21, 2012, 11:07 PM
would be good to hear members thoughts on this and what you use etc and pics would be good :-) and just in general how you all store their spices.

Hi Jay

You ask a very good question.

I think what you're referring to is called a Dabba (the stainless steel pot) and Wala (the container of the stainless steel pots) in Indian.

I'm in exactly the same situation you are in and have far too many spice containers kicking about and was thinking recently about how to consolidate them all. I was looking at these on eBay, although I still haven't bough them yet -

http://www.ebay.co.uk/itm/250928270249?var=550057966447&ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2648#ht_1738wt_1383

I prefer the larger size and wider necks these have - more convenient than the slim spice jars and I'll keep them all in a cupboard in the dark so they don't go stale quite as quickly if left open to the light.

Hi spiceyokooko, I bought about half dozen of these jars about 5yrs ago & have proved to be a good investment 

Thanks for confirmation 

Has anyone used bolsts curry powder? I have read somewhere that it is the dogs although you can't seem to get it in small tubs only large bags. worth getting if it has good reviews though.

Hi terry, managed to get jalpur gm from clare foods in city rd today. it is that strong i can smell it through the box before i have even opened it. It smells not unlike the one i used to make on a course i did about 4yrs ago. i will dig it out & put it on this thread, see what you guys think. Eastern star, is that from globel as clare stores don't sell it?

Quote from: PaulP on February 21, 2012, 09:21 PM
Hi CCL,

The thread is here:

https://curry-recipes.co.uk/curry/index.php?topic=7635.0

To be honest it won't make that much difference which mix powder you use.

Cheers,

Paul

Cheers Paul, as it goes that was the thread I found after asking the question. That is peace of mind knowing that any mix powder can be used I got more mix powders than I know what to do with :