Quote from: joshallen2k on December 11, 2009, 03:53 PM
OK, I'm going to take a stab at reducing this.

My pot that I cook base in is 10"x5.5"

I calculated that my pot has a maximum of 28 liters capacity. I used this site: http://www.aqua-calc.com/calc_volcyl.php

The chef's pot has a max capacity of 355 liters, so I used a scale-down factor of 8%

I could comfortably fit 1.6 kg of onions into this pot without it being too crowded, so I came up with the following:

1.6 kg onions
16 ml chilli
16 ml salt
4 ml tomato puree
16ml oil

Does this look right to anyone?

Spice-as-Nice - are you positive it was Chilli powder, not curry powder?

If some others could take a quick look at my math and logic, I would highly appreciate it!

-- Josh

QuoteThe base =
Onions Boiled in a pan 2ft across and 1ft deep , for 2 hours
Nothing else added.
After boiling
4 chefs spoons of chilli powder ( in my opinion on the spoon it would be 2.5 cups total qty )
4 chefs spoons of salt
1 chefs spoons of tomato puree
4 chefs spoons of oil
After this is added blend with blender
Bring back to boil , simer for 1/2 to 1 hour.
Let cool , oil will come to top , scoop off and discard ( its thrown away )

Josh,

Turns out my base pan is exactly the same size as yours, 10" x 5.5". So, I checked your calculations. The onions and water are going to be a bit of a guess but I'll go with the 1.6kg you suggested. The exact figures i got for an 8% reduction in the other ingredients were:

19.2ml Chilli Powder
19.2ml Salt
4.8ml Tomato Puree
19.2ml Oil

CM

Quote from: joshallen2k on December 11, 2009, 03:53 PM

Spice-as-Nice - are you positive it was Chilli powder, not curry powder?

Quote

Or Paprika?

I'm interested in giving this a try and I'm trying to scale the recipe down for a 5 litre pot. For info, a pot measuring 2 feet by 1 foot would have a maximum capacity of 89.122 litres.

If anyone else manages to scale this down before me please post the quantities.

Thanks in advance,

CM

Quote from: Secret Santa on December 09, 2009, 07:24 PM

I can't find the damn book just now but I've remembereded the name of the sauce, it's called a daag.

SS, there's a recipe for Daag in 50 Great Curries of India by Camellia Panjabi is that the one you mean?. I made it once and wasn't impressed.

Quote from: Cory Ander on December 10, 2009, 12:23 AM

Mikka, I don't think it's about BIR versus traditional Indian cooking, or a reluctance to listen to other views, I think it's more to do with simply understanding what is it you're trying to say (at least that's what it is in my case).

I've got a headache!  :-X

Exactly

Mikka,

What exactly are we supposed to be learning here? That we all have different tastes? That I prefer more chilli powder than someone else? I already know those things.

Quote from: Spice-as-Nice on December 04, 2009, 07:34 AM
Im'e interested in whats in it

According to Spices Of India (http://www.spicesofindia.co.uk/cgi-bin/sh000001.pl?REFPAGE=http%3a%2f%2fwww%2espicesofindia%2eco%2euk%2facatalog%2fIndian%2dFood%2ehtml&WD=tenderiser&SHOP=%20&PN=Rajah%2dMeat%2dTenderiser%2ehtml%23aISG081#aISG081) it contains salt, modified starch, papain.

Quote from: JerryM on December 04, 2009, 07:32 AM
currymonster,

i usually double the dry to get to fresh.

i would try making a few batches via the microwave to get it right for your own taste buds.

i like much more onion in the mix and less bread (and sausagemeat). i also like more sage and would use 2 tsp in Mikka's recipe. i tend to blend the onion in water but not overdo it.

recipe i use: 450g sausagemeat, 2 tsp dried sage, 300g onion, 60ml breadcrumb, 45ml water, salt & black pepper.

Thanks for that Jerry, I'll give it a go minus the sausagemeat.

CM

Thanks Mikka, any ideas how much fresh sage to substitute for the 3/4 tsp dry?

I will be serving it with the Xmas Turkey. Some of the recipes on the internet contain minced pork hence the 'no red meat' comment. I noticed that there were thousands of recipes on the internet but they vary wildly in the amount of each ingredient and couldn't decide which was best hence the 'tried and tested' comment.