Hi WM,

I simply make it and use it as I need it.  I use a ratio of  approximately 1 ginger to 2 garlic and blitz it to a puree in a mini blender, together with about a tablespoon or so of oil. 

As CK says, this will keep in the fridge for a few days (weeks?) or in the feezer (e.g. freeze in an ice cube tray and bag) for months.

Bottled garlic and ginger and garlic/ginger purees are an acceptable and expedient alternative, though they give their own, very distinctive, taste and smell to a dish.

Also, see here: https://curry-recipes.co.uk/curry/index.php?topic=1192.0

Regards,

Welcome Rai!

I look forward to your contributions!  All are most welcome!

Regards,

Hi All,

Just thought I'd add to MB's helpful comments. 

I just made Sheek Keebabs again (here: https://curry-recipes.co.uk/curry/index.php?topic=1525.0) and served them with this Mint Raita and green salad.  I have to say that the Keebabs and Mint Raita were excellent! 

For the Mint Raita, I amended my posted recipe to the following:

-  225g Greek yoghurt
-  1/2 tsp chilli powder
-  1/2 tsp spice mix (here: https://curry-recipes.co.uk/curry/index.php?topic=1546.0) in place of garam masala
-  1 tbsp sugar (increased threefold)
-  1 tbsp bottled mint jelly (increased threefold)
-  1/4 tsp mango powder (amchoor)
-  3 tbsp fresh coriander (increased threefold)
-  1/4 tsp salt
-  couple of drops of green or yellow (or other colour) food colouring (optional)

I simply blitzed all of the ingredients in a mini-blender, adding about 100ml of milk to make a pourable sauce.

I always end up licking Mint Raita off the plate in a BIR....I did the same here, it was very good!   

Please note:

• the chilli powder adds a nice bite
• the sugar neutralises the tartiness of the youghurt
• the mint jelly really does add oodles to the taste and should be included
• the mango powder also really adds something special to the taste and should be included
• similarly, fresh coriander gives it a particular freshness, which is very nice
• I omitted the garlic (optional anyway)

Lovely!  And I'd say very close to that which you would get in a BIR   

Hi Baz!

Welcome to cr0 Baz!  Please do give us feedback on the recipes that you try; whatever results you may get!  It's this feedback that keeps this site alive and it's most welcome.... 

...and, as they say, "feedback is the (BIR curry?) food of champions!"! 

Hi Mickey,

Welcome to cr0 Mickey!  We look forward to your contributions! 

Regards,

Quote from: WelshMick on February 12, 2007, 06:06 PM
The only thing I couldn?t get was Cassia bark to make Garam Masala. They kept showing me cinnamon bark .
Mick 

Hi Mick,

Welcome to cr0 Mick!

Cassia and Cinnamom are related and taste similar, though Cinnamom is more aromatic and fragrant.  Cassia is often wrongly labelled as Cinnamon by the suppliers, so are you sure that it isn't actually Cassia Bark Mick?  As you probably know, Cinnamom comes as more delicate, light brown, rolled up "quills"; not robust looking pices of flatish, dark brown, "bark".

You can use Cinnamom instead of Cassia in Garam Masala.  Actually, Cinnamom is possibly more commonly used.  However, since Cinnamom is more aromatic, you might want to use less of it. 

Having said that, I generally prefer to use Cassia because it's more subtle.  I find that Cinnamom can be a bit pungent and produce a very distinctive, sharp, smell and "edge" (hard to describe!) to dishes.  Cassia appears, to me, to be altogether more "rounded".  Probably not an issue in Garam Masala though.

Regards,

Hi Jimbo,

Welcome to cr0 Jimbo.  We look forward to your contributions!  Have fun!   

Hi Nirash,

Welcome to cr0 Nirash!  We look forward to your contributions!  Have fun! 

Hi Panpot,

Don't know if this helps, Panpot, but I simply copy and paste into Word (or Notepad) and print from there?

Regards,

PS:

How did this thread title change from "Hi Folks" to "Advice on Quantities"? 

Perplexed! (or am I simply stupid?!)