Quote from: Cory Ander on February 04, 2010, 10:50 PM

Quote from: Ramirez on February 04, 2010, 04:05 PM
What would you say would be a good amount - 1/4 TSP or maybe 1/8 TSP?

In what Ramirez?  This recipe calls for 2tsp red plus 1 tsp yellow?

If you then use this tandoori masala to make a marinade or paste, or you add it in, say, a tikka masala recipe, you shouldn't need to add any more colouring.

My concern was that having never used powdered food colour, that this stuff from TRS was some industry strength stuff - hence the instructions not add directly to food. I was worried that adding 1-2 TSP of it would have been too much.

Quote from: Stephen Lindsay on February 04, 2010, 10:50 PM
Ignore those instructions Ramirez you can add to any food you are cooking but the point is you make it part of your masala (spice mix) and when you mix it with yoghurt, garlic chili etc to marinade your chicken you will see the colour is very vivid with even only a little added.

Perfect! I'll be hopefully making Cory's Madras over the weekend. Thanks for the help.

Thanks for the info. What would you say would be a good amount - 1/4 TSP or maybe 1/8 TSP?

Quote from: joshallen2k on February 03, 2010, 04:16 AM

QuoteJust a small question on the food colouring: is this stuff good to use?

The answer is yes as others have stated, but unless its only me, that jar looks like it would last you 10 lifetimes of home BIR cookery!

I've had the same pot of red food colouring for about 2 years, and its smaller than my thumb!

;D

It's definitely just the picture - the pot is 1-2 inches high. I went to make this the other night and discovered that the instructions on the back state that the colouring should be not added directly to food. It also gives instructions on how to make a master solution (using water).

Has anyone actually used the above product in a spice mix or by adding directly to food? I have been searching for other powders (Sainsburys, Morrisons, etc.) and have had no luck.

I get grumpy when something stands in the way of my BIR cooking!  ;D

Just a small question on the food colouring: is this stuff good to use?

I'm just about to give this base a go. What tomato paste do you use CA?

For the first time, I am trying the White Tomato Paste (see: https://curry-recipes.co.uk/curry/index.php?topic=157.0). However, having tried a little it tastes almost identical to tomato puree.

Sorry for resurrecting this old thread. I am a little confused on the difference between paste and puree.

This is the stuff I have found at my local cash and carry. Is this the sort of thing that a BIR would use? I plan on freezing the remainder of this - can you guys see a problem with this?

I plan on making some of CA's recipes soon and he specifically states 'tomato paste', so I want to make sure I am using the right stuff.

These are very good for blending small quantities - ideal for garlic/ginger purees.

http://www.amazon.co.uk/Kenwood-CH180-Mini-Chopper-300W/dp/B0000C6WPC/ref=sr_1_1?ie=UTF8&s=kitchen&qid=1260097655&sr=8-1

Thanks for the responses. I've had great success with this so far. Next time I will omit the potatoes all together and see how that goes.

I have made this several times (inc. the accompanying Madras recipe) and it is superb. One question: are 'salad potatoes' mandatory? Can regular potatoes be used instead?

Of late, that sounds like my Friday, Saturday and Sunday night! ;D

(excluding X Factor, of course.)