Quote from: DalPuri on January 18, 2012, 07:21 PM
I'd second ELW on the G/G Ashoka amounts.
Its more like Pre-cooked Garlic Chicken 


Frank. 

Are you doing the paste correct ratio 2 times ginger to 1 times garlic

Quote from: Cory Ander on January 09, 2012, 11:02 AM

Quote from: Phil (Chaa006) on January 08, 2012, 10:08 AM
but I do believe that it is within your remit to give a private or public warning to the perpetrator if you believe that it is deserved ...

** Phil.

Quote from: GeorgeCurryCrazy - Im sorry but too many people find certain words in an earlier post of yours highly offensive and I must say I agree with them. Please give me permission to edit out the swear words, by replying on this thread. I'll leave the main body of your message intact

dont forget to give your experiences of using the jalpur garam masala

Quote from: George
I'll be happy to be given moderator responsibilities for the specific task of removing any obvious spam as soon as I see it. I'd pledge not to remove or modify any other posts (however bad!) even if I could from an access point of view

Quote from: George1) I'd pledge to remove only obvious spam, e.g. adverts for Viagra. Even if you started telling someone to F off, I wouldn't remove that, nor dubious posts like someone promoting their own book or restaurant. I trust such moderation wouldn't be contentious, unless you want to sell Viagra. I agree with Phil that access control is also needed, like I first suggested by way of a probation period.

Why don't you just stick to what you "pledged" George; i.e. only removing spam  :

Quote from: curryhell on January 07, 2012, 08:52 PM
Well that's a let down Paul, but at least you know  where it went wrong. That's a heads up for me on potentially over spicing when I come to do the gravy. Obviously need to nail down the chef spoon measurements. Not only do they vary in size but in different hands they can produce different results. I'll err on the side of caution. Adding  additional spice at the cooking stage is easy but unless you dilute it further you're not going to remove the over spicing in the gravy.

NICE THINKING I USUALY USE A LITTLE MORE THAN A DESERT SPOON NOT HEAPED TO MUCH

Quote from: PaulP on January 07, 2012, 07:47 PM
Hi CH I made a mild madras last night and I wasn't in a hurry this time. I think I've made some mistakes which will prevent me from getting the best out of this base.

Last night I wasn't too pleased with the texture. It doesn't run off a spoon very well and leaves the spoon coated with vegetable debris. Now I made it up to just over 4.5 litres but on reflection 2 KG of onions should probably produce a base of 5.5 to 6 litres in my opinion. Hence the base is too thick and has too many bits in it for my liking.

I thought I had blended it well using my ?200 Waring stick blender on full power and then finishing off with my handheld 400 watt which has a sharper blade. Still loads of bits. Next time this will go through a sieve or food mill.

The next problem was the damn chef spoon measurements. I figured on 4 tbs to a chef spoon and because of this I think the base has a bit too much spice powder and g/g paste.

The curries I've made are perfectly edible and nice but I need to fix the problems I've outlined above which were really all my fault.

Cheers,

Paul

it mayby needed more water and boiled a little more to break down the onions more

Quote from: George on January 07, 2012, 12:45 PM

Quote from: ifindforu on January 07, 2012, 12:27 PM
i dont think you will find mixed powder at masti.co.uk

I wasn't looking for mixed powder. I was looking for your recommended brand of Garam Masala.

which one is that GEORGE

Quote from: George on January 07, 2012, 11:34 AM

Quote from: George on January 07, 2012, 02:18 AM
Here's another negative comment from me - what a useless website (masti.co.uk). I didn't even get as far as registering. It came up with some really weird error message.

Update - to my amazement I received this morning an email from masti with a facility to activate my account. So it did work, after all! I think they still need to sort out the way their website works but, also in their favour, they use a normal UK phone number, starting 01, rather than some premium rate number starting with 0844, 0845, 0870, 0871 or similar.


Here's part of their message. Maybe they are good people, after all!

"Welcome to masti.co.uk, a truly asian experience & Thank You for Registering
Apologies for the delay, we are experiencing some problems with our outbound mail.
Please click on the link below to activate your masti.co.uk account"

i dont think you will find mixed powder at masti.co.uk

Quote from: hotstuff09 on January 06, 2012, 12:24 PM

Quote from: George on January 06, 2012, 12:14 PM

Quote from: andymac on January 06, 2012, 11:56 AM
I have just tried to track down a supplier of Jalpur garam masala

I tried to find Jalpur Garam Masala down Brick Lane (London) yesterday. It was the main reason I went there, to call at two large supermarkets. Neither place had heard of it. I'm not saying it's no good but, if "every BIR in the UK uses Jalpur" how come they'd never heard of it?

Nothing in the Somerset Region either,
Maybe it a Welsh thing

Les

no not a welsh thing but the BIR T/A buy any garam masala and know what to add to make a similar smell and taste like jalpur i dont know how to make that mix,but jalpur is exactly the same smell and taste so that makes getting a BIR T/A taste easy er

Quote from: haldi on January 05, 2012, 06:27 PM
Thanks
I have seen it prepared, very similar to this way, except the garlic not fried so much

Some takeaways just use the tomato paste from the can
It depends how you cook the curry afterwards

So, this is the tomato paste
You gave us the spice mix, precooked ingredients and the gravy
Have you posted a complete curry, using all these things together?
Thank you for these recipes
Very interesting

I JUST THOUGHT THERE IS PLENTY OF DISHES EXPLAIND ON THE FORUM SUCH AS DANSAK BHUNA BUT IF YOU WANT ME TO REPORT ON A DISH BEING COOKED AT MY T/A LET ME KNOW WHAT DISH AND ILL GIVE IT TO YOU/THE WAY AND INGEDIENTS USED

PUT SOME OIL IN A PAN ADD  GARLIC AND FRY TILL IT STARTS GOING GOLDEN BROWN.NOW ADD TOMATO PUREE AND FRY USING A LITTLE WATER.THE AMOUNT OF GARLIC DEPENDING THE AMOUNT OF TOMATO PUREE IF ITS A TUBE ,ABOUT 3 CHOPPED CLOVES OF GARLIC.WATCHED IT BEING DONE LAST NIGHT AT THE T/A

Quote from: George on January 05, 2012, 12:37 PM

Quote from: natterjak on January 04, 2012, 05:22 PM
I think you'll find most of them serve mutton but call it lamb!

Or it could be that they serve goat but call it mutton.

i think they use goat in bangladesh