hi guys
the post should read "cracked it!" by mark j

regards
gary

hi guys this is the recipe i have for kashmiri masala.

different types of masalas or spice mixes are used in different parts of India.this masala is from kashmir  the northern most tip of India. it is similar to garam masala but also contains "kala jeera" or black cumin which grows in abundance in kashmir. to lift the aromasall spices are roasted separately and then mixed. this recipe gives 2-3 servings

ingredients
4 cinnamon sticks (dalchiri)
4 tbsp black cumin(kala jeera)
2-3 bay leaves(tej patta)
2 tbsp green cardamoms(choti illaichi)
4 tbsp black peppercorns(kali mirch)
1/2 tbsp cloves(laung/lavang)
1 tbsp fennel(optional)(saunf)
1 tsp mace(jauitri)
a large pinch of nutmeg(jaiphal)

at least this gives peeps a choice

regards
gary

how strange i typed out the info regarding the mint sauce kashmiri masala paste(pataks) yesterday and that anardana being pomegranate seeds. and that i had a recipe for kashmiri masala and the post has completely vanished( no i did not make a newbie mistake. so anyway the recipe for mint sauce calls for pataks kashmiri masala.
regards
gary

hi bruce
great to hear from the man himself who changed the course of curry making history for the people.would love to hear any tips and methods that you have to offer, your postings would be the highlight. "your" curryhouse cookery gave me the confidence to get in to my locals kitchen for recipes and many demos  so i know how you must have felt asking to get in the kitchen to see how it was all made and when they agreed the butterflies and then counting down the days/ hours until the day, no sorry night you were to be first shown.

i would love to at last see "your work"in print under your name and i would be the first in the queue. much respect to you and your wife for putting up with all the years of torment just watching you work being exploited. any way bruce good luck, will try to see what i can do from my end, may have to write a couple of letters to a few people,

hope to hear from you soon!

kind regards
gary

hi guys
i think the pataks pastes used in some not all Bir's "the balti paste","the madras paste" ,"kashmiri masala paste", "tandoori paste" and finally "the tikka paste". some of these i know they use having used them as marinades with yoghurt, others because they have been seen used in curry demos on this site. some even in base sauce recipes. i believe that these are the best of the bunch all the others vindaloo, garam masala, etc are more geared to authentic dishes imo.

regards
gary

hi benito
indeed welcome to our humble curry forum, when you say that you like hot curries are we talking vindaloo/chilli masala/phal or naga? what are your experiences trying to recreate BIR curries? ever been in to BIR kitchen (can strongly recommend it to give you a buzz)?

well loads of questions, i and my wife love a good hot vindaloo and i will ocassionally make a chilli masala and again having been in my locals and cooked the phal sauce had lots of demos too. any qusetions we will truthfully answer to best of our ability and experience and believe me there isn't another website like this!

regards
gary

hi jerry
this was how it was done in pete's brick lane visit posting, and how bruce edwards rogan josh in curryhouse cookery.

regards
gary

was a little disappointed with the whole series, thought the idea was to cook the same dishes as they would get from the takeaway! not make up your own dish if you know what i mean.

hi again it's in the "cracked post" by mark j in lets talk section, click in to the lets talk search bar an type in chicken achar.
good luck
gary

hi guys
i think i remember that either ck or mark j had a recipe for a chicken achar.

regards
gary

hi guys
the original recipe did not clarify, but add a little at a time and stir until all of the sugar has dissolved. again add the sugar water to the yoghurt mixing all the time to the desired consistency then blend!

regards
gary