Hi Jerry many thanks again.
There are some very interesting posts on this forum. When I get time I'll did around a bit so as not to cause too much bother.

I made a paste from caramelized onions and spices the other week. 4th time I tried but I got it right in the end. Certainly takes the work out of frying spices. I also mixed up a batch of Bruce Edwards spice mix. Glad to see that a lot more Turmeric is added in there.

Again Jerry.
Many thanks.

Quote from: JerryM on October 15, 2009, 07:25 AM
I haven't. i am pretty sure u're not referring to what i would call tomato puree or double concentrate tomato paste which is used plain (can be diluted in water slightly) and used in all dishes as spice frying stage.

the following post discusses what i think u're referring to as tomato paste. what i would call tandoori marinade. DD in the post details a very simple version. i intend to give it a go. i currently use CA's version for tikka chicken. https://curry-recipes.co.uk/curry/index.php?topic=1555.msg13736#msg13736.

they are very different in terms of ingredient so maybe 3 types of paste exist ie puree, "masala paste" say (typ DD's tomato puree, spice, water), tandoori marinade (typ as per the KD1 book).

Where shall I start?
Ok I did this one in the end not wanting to go about mixing things up.
http://www.sukh-dukh.com/forums/viewtopic.php?id=156

I followed it to the book. I wasn't that happy at all to be honest. It didn't have that general high velocity aroma so I saved the meat for today and left the contents in a covered pan overnight and oh...... my......... word!

What a difference a day makes and I'm not kidding you. The aroma was devastating this morning. Completely different to last night.

The only thing I can make from this is that of course the spices sat all night and got happy plus there was a stash load of fenugreek in there.

If I didn't know better I would have thought it was bought locally.
Doing it again? Yes definitely and I'll be using a lot more Kasori Methi from this point onwards.

I wouldn't condone eating copious amounts of salt/Sugar even under a strict exorcise program frankly.

Under:
What are the benefits of regular exercise?
http://my.clevelandclinic.org/disorders/Diabetes_Mellitus/hic_The_Role_of_Exercise_with_Diabetes.aspx

"There is a myth that exercise alone will normalize metabolic control. In Type 1 diabetes, exercise has not been shown to significantly improve blood sugar control. However, it is a helpful treatment when combined with nutritional therapy and medication."

Perhaps in your case as a healthy person you could stave off things for a while perhaps but older people would find it really tough I think?

Perhaps there is a Doc aboard who could clear this up?

Quote from: Bobby Bhuna on October 12, 2009, 09:12 PM
I hate low sodium salt. It's just not salty enough. I just end up using twice as much, defeating the purpose. Go with the real thing. As long you exercise regularly, my guess is that it's all good.

Oddly I don't eat as many curries as some people might perhaps do?
This is a very good point and one that should be headed frankly unless everyone wishes to become diabetic and/or lose limbs for the sake of what tastes a good meal, and they do taste good don't they.

I've looked into this a lot and used every salt going. The best I've found was Kosher in all cases.

When I look at some vids posted on Youtube it would seem that a teaspoon of salt is just what is needed? (Bad for you though). I saw a post on here that mentioned that everything in moderation was the key and I'm certain of it. Many Indian people frequent the places I have visited but I'm certain its not everyday, every week, every month. It's a treat.

I got to thinking about this post and realized that I never add any salt to a pizza, hardly any pepper either. Herbs and Garlic make it what it is along with tomatoes and (Sorry) some good cooks can do without the salt but for a few minor changes.

One is Oregano. It has odd qualities I've found and when mixed with spices can sometimes add that saltiness without purging the human body of all of its water and fingers. Basil is yet another. Purists may scoff of course but my Culture Naan has Green peppers in it. Along with GM and onions they provide a lovely backdrop in flavour, one indeed did have Oregano.

The Indian Chef (when he or she is good). Will astound us even further, of that I'm pretty sure.

I'd go with what is needed but eat less of the whole thing in a week myself. ;D

Quote from: haldi on October 12, 2009, 06:07 PM
Every now and then, I try to be extra healthy, about what I eat
So I used some Low Sodium Salt in a base I made
It had a really undesired effect
The onions didn't sweeten with cooking
Perhaps that was a one off event, but somehow I doubt it
BIR recipes use copious amounts of salt, but I think you have to use the proper stuff.
Has anyone else tried cooking with "healthy" salt?

Thanks Jerry (Is it you that built that monster Tandoori oven?)

I've decided on a mix match but mostly this one.
http://stanford.wellsphere.com/healthy-eating-article/murgh-methi-malai/682341
I agree some base sauce would add the finishing touches and will go for that along with the cream.

There is a pot of marinated Butter Chicken in the fridge ready for tomorrow so if all else fails though I don't see it happening since the recipe is so simple, I'll go for that instead.
Thanks for the support Jerry.

I just love cooking in general. Will provide recipe and thoughts later this week along with a picture too.
Cheers and keep well.

Quote from: JerryM on October 12, 2009, 07:15 AM
Mikka,

It looks a real good recipe. i like the idea of grinding the whole spice. i would put a BIR slant on it of course and use base instead of water and ashoka marinated chicken.

hope it goes well.

Hi Jerry thanks again.
Yeah I don't frequent them at all now (Fusions). I just find that like all things, techniques seem to spread even into the more staple Indian houses, not sure why either?

On the spice mix I've bought just about every variation of shaan mix powders. What I find astounding is how different they all are yet each dish they are made for are common place. I know that last minute additions will change anything but they are just so different it beggars belief at best and makes me realize just how simple it is not at all. :

Has anyone here actually tasted what they call the tomato paste in any restaurant? I made a batch using spices and other things and before I ruined it by trying something just a little further from my reach the aroma was the best yet.

My court is out too on roasting before hand. I've always found that spice is always done too early and results from this were too strong in taste, but that's just me of course.
Thanks again Jerry.

Quote from: JerryM on October 12, 2009, 07:29 AM
Mikka,

we have fusion restaurants in the UK - i have one in mind to try but no one i know has tried so i'm a tad reluctant to go somewhere different.

the spice mix is something i intend working on over the next few months. i had it in my mind that one mix would do for all dishes but i'm no longer sure. i made 976bar's kashmiri last using CA's aka spice mix - it was much different to what it normally tastes using bassar (kashmiri curry masala). the use of the garlic powder, ginger powder and all purpose seasoning is very new and needs sort of experimenting with a little. i've also recently bought msg and verdict is still out.

from the methi chicken post i almost added this link to whole spices. i use in base. i guess it may also work at dish frying time as well depending on the recipe.https://curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181. 
ps i'm not sure that it needs roasting but that's unproven yet.

I was told by someone that its easy to precook Lamb for instance in a pressure cooker. Fact is I'm scared of blowing the house/kitchen up with it.  :

Hi Jerry.
Sorry I posted this in the wrong spot.
I luv em  ;D
Getting two bunches (Fresh) this morning and some Chicken thighs. I totally agree on the dried stuff. Yes its needed in some dishes and I notice that most are reducing the actual quantity in dishes of late, even in Bruce's base so I just read.

I found a few recipes online of late and will be trying one of those.
http://www.angithi.com/recipysite/RecipeDetail.asp?RecipeID=56

Having done a lot of reading on this it appears they use fresh fenugreek in the same manner as spinach. Guess I'll find out then LOL  ;D

Quote from: JerryM on October 11, 2009, 11:03 AM
Mikka,

i'm not a methi fan. what did take me by surprise recently is the strength of methi powder (Fenugreek Powder). i used it in CA's spice mix. the fresh methi leaves don't taste bad so they might be worth considering too.

Hi Jerry Morning.
Yeah they have Fusion restaurants where I am. Both Chinese and Indian is cooked in the same place. What a great thread that is that you posted, thanks for that.

Very interesting that you said Matchsticks, (Ginger). That's exactly how they look to me. I did ask the owner what it was melting in my curry and he said Ginger and I see no reason for him to lie about it, but it did seem glutinous.

I'm experimenting a lot these days and am just about there, though I get a little too cocky and go overboard sometimes. I've made a very good friend of a new place here and that particular owner was asking how I prepared my food. I was royally shocked to hear her say that was exactly how she did it. : Though mine does taste different.

This is where my interests lies at the moment. I'm also concocting a different spice mix.
Methi Chicken is a big favourite of mine. That's this weeks task providing I don't have that dreaded Swine stuff, feel right groggy this am.

Thanks for the link again, very interesting stuff.
Best regards.

Mikka

Quote from: JerryM on October 11, 2009, 10:31 AM
Mikka,

can u explain what u mean by fusion - i'm not sure what u're getting at - is it "fusion cooking" which is something i've come across but know nothing about. a fav restaurant has just added a section to the menu but i've not been brave enough to try any of the dishes. they read like a bit of a cross between normal BIR dishes.

on the cooking in liquid i think it takes a lot longer to melt. u don't notice it that much in Indian curry as the base is blended and when used at cooking stage it's also blended with garlic. i do rate the ashoka method of pre cooking https://curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen

we make a sort of bean pot "cooking in liquid" regular and the key ingredient is ginger. in this it's sliced into thin matchsticks. u can tell when eating that some of the ginger pieces are better than others. i guess there must be a way of working out which has most "stalk" so it could be discarded.

I've seen a few online. Has anyone cooked one? What were your results and your recipe would really help too..

I'm heading out to get some Methi tomorrow and will provide some images after the dish is cooked hopefully by Tuesday...