Should I have been surprised to discover some enterprising soul selling these vouchers on eBay?

http://www.ebay.co.uk/itm/30-x-Tesco-Thomas-Knives-Collection-70-off-Vouchers-Coupons-Discount-/320862609624?pt=UK_Tickets_Trave_Vouchers_Coupons_LE&hash=item4ab4e6e0d8

Probably not...  ;D

Anyway, I've found that if you get the right checkout person and ask nicely, they'll slip you a few extra vouchers...

Quote from: colin grigson on March 09, 2012, 07:52 AM
Thanks for this Gary ,

I've just cooked it now ( at 08.30 ... keen as mustard ! ) and it's very tasty and similar to BIR although not as dry still and I squeezed out loads of water ... what I would do next time is separate all the leaves because I chucked my squeezed balls ( fnaar fnarr ) in and whilst trying to break them down with the spoon the garlic and onion were catching a little more than I would risk usually ... apart from the salt content (needed as you say ) it's a very healthy dish and about the only way I would consider eating a bowl full of spinach ! I'm going to try 0.25 Tsp of All Purpose Seasoning at the end next time too ( only because I bought a bag and don't know what else to put it in ). It did look exactly the same as your picture by the way !.   

Glad you enjoyed it, Colin, and a good idea to separate the leaves first (especially when those balls have been squeezed down to the density of quark-gluon plasma).

There should be some moistness to the dish - the 'dry style' is more of a nod to the lack of base gravy - but I've found that even when you think you've squeezed those balls as hard as you can, if you let them rest for a minute then have another go, it's surprising how much you can get out.

That said, I think some BIRs get this dish super dry simply through the chef's skill in manipulating high heat without instantaneously carbonising the contents of the pan. It's not easy, that's for sure. (I once had a go at some wok cooking on a commercial gas hob, which at the time seemed to have more in common with a jet engine on full afterburn. "When oil smoking put in garlic and ginger", the chef told me. Approximately 0.1 picoseconds later the garlic and ginger had metamorphosed into tiny pieces of what looked like anthracite.)

Anyway, enough of that. Do let us know how you get on with the all-purpose seasoning.

Cheers

Gary

For me it's not a question of "inferior" - there are good curry gravies, bad curry gravies, and indifferent curry gravies. From time to time, there are even stunningly superb curry gravies. But as a lover and cooker of traditional 'from scratch' Indian food I fully appreciate what chilli chopper is saying.

Personally, I'm passionate about both (all) styles, though I'd say my cooking at the moment is split 70-30 in favour of BIR.

That said, I have just added 'Prashad: Cooking With Indian Masters' to my collective.

(I may have to stay away from this forum for a while. It's costing me a bloody fortune!  ;D )

Quote from: PaulP on March 08, 2012, 06:02 PM
Hi Gary,

Last time I looked that one seemed to be the best for the price after reading all the amazon reviews on it.
You've reminded me I need one as I'm planning to make the Az garam masala.

Cheers,

Paul

I know Amazon reviews aren't always on the money, but this is one of the few products that generates over 50% of 5-star ratings (and from 224 reviews, too), and I don't think you'll be disappointed, Paul. Having used it a bit more today, I can report that it works really well - especially if you don't overload it.

Underneath the top layer of coriander in the above pic, I was delighted to discover a satisfyingly fine powder at the bottom of the grinder, so I've been experimenting with three or four ten second bursts, which gives me what I'm after without generating too much friction heat.

As said, not a pro grinder by any means, but great for what it is...

I've been meaning to do this one for a while, and it didn't disappoint.

Beautifully balanced, and an improvement on the Ceylon from my local TA. Many thanks, CA.

(Made to spec, apart from using the Zaal base and, not being in possession of a sweet tooth, just one tsp of sugar. And I spooned off most of the oil that rose to the surface as I was poncing around looking for my camera...)

Quote from: JerryM on March 08, 2012, 04:38 PM
Salvador,

well pleased on your result. there is a clear difference to me between the "better" curry powders.

what it is has got me baffled though. i've been finger tasting the mix sent by ifindforu for days (eastern star).

the only thing i've picked up on is that turmeric is a tad harsh but i can't see that being the full reason.

There definitely is a difference. According to Michael T, who was so generous in sending the Rajah Premium, it's more expensive than the Rajah Gold, which would indicate a higher quality. (I wasn't aware that Rajah had two grades of commercial powder, to be honest). I'm no sommelier of spices, but as said I can only describe the difference as being less harsh, more rounded, balanced and 'sweeter'.

I've not tried ifindforu's mix, but it would be unlikely that I'd be able to pick up on anything more than the usual stronger tasting suspects in there anyway, so I'm afraid I'll have to leave you in a state of bafflement... 

I've wanted a Waring professional spice grinder for some time now (http://www.catertrade.co.uk/Waring-CD409-Waring-Spice-Grinder/), but at

@Unclefrank: Salvador how do you season your pans?

I've always used the traditional method for seasoning carbon steel woks, Unclefrank, so as black iron is exactly the same material I'll treat it the same. There are probably as many pan seasoning methods as there are base gravy recipes, but the below procedure has served me well:

First I give the wok/pan a thorough clean in soapy water to remove the protective coating, then wipe it dry with a cloth.

Next, I rub the whole inside surface of the pan with oil (some say groundnut is best, but I find any veg / sunflower oil is just as good. Anything but olive oil, really).

Then pour a good glug of oil in so it covers the base of the pan and put it over a medium to high heat on the hob or burner until the oil starts smoking a little.

Take off the heat, let the pan cool down a bit, wipe out the excess oil with kitchen towel, then repeat the process a couple more times.

And that's it. The pan is now seasoned and ready to go.

As it gets more and more use it builds up a patina as more layers of oil form in the pan, until it eventually turns black and becomes near as dammit non stick (I regularly fry eggs in my woks, which is the acid test I reckon).

Quote from: chewytikka on March 08, 2012, 11:13 AM
Hi UF
What frozen saag did you use?

I bought a bag of ASDA brand frozen chopped spinach leaves.
Really "CRAP" the briquettes once defrosted, were just tiny bits, not chopped, more like blitzed to death in a processor.

Bag assigned to the bin.

Take your cooking up a level and use fresh, watch how its done here:-
http://www.southtyneside.com/sizzler/saag.html

cheers Chewy

Great vid, Chewy - many thanks for that. While there's no doubting that fresh is best, I live miles from the shops and the sheer convenience of being able to make this dish whenever you feel like it makes the frozen option a plus for me.

Not sure what frozen spinach Unclefrank is using, but the Tesco brand is bloody good quality, and as you can see in the pic below is whole leaf, not chopped into bits. Good value at 1.30p for a kilo, too (currently on offer for a quid).

Quote from: George on March 08, 2012, 07:25 AM

Quote from: Salvador Dhali on March 07, 2012, 11:46 AM
[edit: This should read 'Raja Premium' Madras powder, not Rajah Gold.

If your're saying the thread title is wrong, would you like me to try and change it? i.e if you're over time-out to modify it yourself.

Thanks for the offer, George - I didn't realise I could change thread titles as well. Anyway, I've just checked and I'm still within time, so have modified it.

Cheers

Gary