Yes, some manufacters add papain to their tandoori mixes. Sounds very interesting.

Looks good! Can't wait to hear your report (:

Heard somewhere that many chefs have their own mixtures, which they rub on the indiside of the tandoor to add some extra flavour. Oil soaked GM sounds like something similiar. Nice idea!

Speaking of ketchup, here's the indian version that is made by the chefs in the Radha Govinda Temple in Jaipur:

1 teaspoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon garam masala
1/8 teaspoon ground nutmeg, ginger and cloves (each)
1/4 teaspoon caynne pepper
1/2 teaspoon hing
2 tablespoons jaggery (or brown sugar)
3 tablespoons water (45 ml)
1 1/2 tablespoons ghee (or oil)
1/2 bay leaf (cassia)
3/4 cup tomato paste (180ml) and 1 cup water (240ml)
or
1 3/4 cups seeded tomato pulp or puree (420ml)
or
2 2/3 cups peeled, seeded, diced tomatoes (630ml)
1/2 teaspoon salt (or to taste)

First of all, make a wet spice mixture and combine the ground spices (no salt), the sweetener and the water in a bowl and whisk. Heat the ghee (or oil) in a saucepan (moderate heat). Before it is hot, add the bay leaf, your spice-water mixture and fry for approx. 60 seconds, stirring constantly. Add the tomato product of your choice, salt and bring to a boil. Reduce the heat to low and let simmer for about 20 minutes or until wanted consistency.

Found this one in Yamuna Devi's cookbook, but didn't try it yet. Could be interesting for some, especially if there are some tomatoes or pastes/purees leftover.

Quote from: goncalo on May 26, 2013, 04:29 AM
Hi Chonk!

I have never used chaat before. I've used bassar and east end garam masala. Got any advice on what dishes to use chaat with?

Literally any dish you wanto to, or you think would work well with its addition (: Raitas are great with it, the various Chaats, or you can sprinkle it on grilled meats and kebabs (similiar to sumac), or other types of steet foods and snacks. (Aloo Tikki, Samosa, etc.)  I like to use it in some dals and curries, too. Whenever you need that sour taste, you can try to throw in some Chaat masala for variation.

goncalo, I'm very interested in your opinion in regards to the chaat. Have you tried this masala (but a different brand) before or will this be the first time? Let me know how this and the other two turn out to be (:

And DalPuri, forgot to thank you for the recipes. Will try out the Bassar soon (:

Quote from: Phil [Chaa006] on May 25, 2013, 09:21 PM

Quote from: goncalo on May 25, 2013, 08:50 PM
Thanks a lot Chewy/Phil.

I just returned from eurasia and not finding TRS, I called a clerk, who guaranteed to me that those (pointing to heera and east end) were the indian bay leaf, so I came home empty handed (actually, I didn't as I found Spanish saffron there!)

As he was willing to guarantee that they were Indian bay, could you not have bought a packet and then opened it in the shop to check, insisting on a refund if it turned out to be European ?  I have to say, Indian bay is very easy to source in my part of the world.

** Phil.

I guess the packaging was transparent, so no need to open it? (:

Always thought TRS, while being a british brand, would be easily available there. Here in germany, I'd say, it's the most prominent one.

TRS! (:

Yes, I believe that's the one. Saw this one before, that's for sure. Am I mistaken, or is there a new programme with Rick Stein coming up soon, about indian cuisine?

I tried the MDH Podina Chutney powder today, together with yogurt to make a raita. It was quite nice actually, after I was a little bit disappointed with their ready masalas before (tried the Pav Bhaji one the other day, the smell was amazing, but after more than two tablespoons, still no big flavour). I'm thinking about using this powder whenever I need dried mint, could go well with some afghan dishes too. Will compare the MDH Chunky Chat powder with Shan's Chaat soon.