Words well spoken... great idea !  Keep it simple....most members have the intuitive ability of reading betwen the lines and adapting ! 

Not sure about this one, don't recall Terry giving a recipe for garam masala..but based on one of his posts , this might be it -

4 table spoons of coriander powder
3 1/2 table spoons of turmeric
2 1/2 table spoons of cummin powder
1 table spoon of paprika powder
2 table spoons of a good curry powder
I use Rajah madras gold as used in most restaurants

Its great to see individuals like CP who are willing to adopt new flavours and concepts to their existing culinary expert repertoire . This is how recipes both evolve and grow . By experimenting and sharing this knowledge base  , we can all benefit .

Is a chili in the butt worth two in the bush....or does everything have to go to seed !  ;D I guess if you use a habuttenero chili , it is academic !  ;D Sorry Darth , but you started this !

Thanks for the heads up George ...always a good move to be reminded of an exemplary recipe !

FYI  - some of the colonies have been using the metric system for many , many years !

Occasionally I will add chipolte chilies to a  curry order to impart that more pronounced earthy taste .

CC

Hmmm , 500 - 600 ml , a very serious bag condition , but fortunately not fatal if treated in time . You will require LIT ( leech intervention therapy ) immediately - here is the link - www.suckitup.org  ;D ;D

Hi Hansel .

Welcome aboard . It looks as though you are on the right track - experimentation is a good thing ! At the moment I am dry roasting some of my masala ingredients prior to grinding as well as utilizing a tomato broth for some of the base sauces . The results to date appears to be very promising .

CC

Hi curryseeker ,

Welcome to the the forum of the complete curry cuisine ... if you can't make it right....we will make it right for you .