Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Razor on October 26, 2011, 11:56 AM
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Recipe provided by abdulmohed2002 - moved here by Razor
1. '8 Spice' (aka mixed powder)
Ingredients
100g Mild Madras
100g Paprika
200g Haldi Ground Turmeric
100g Dhaniya Ground Coriander
100g Chilli Powder
50g Jeera Ground Cumin
50g Garam Masala
25g Tandoori Powder
(These ingredients can be found in your superstores)
Method
2. Pour all the seasonings into a mixing bowl
3. Mix thoroughly until it forms into one powder.
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Recipe provided by abdulmohed2002 - moved here by Razor
1. '8 Spice' (aka mixed powder)
Ingredients
100g Mild Madras
100g Paprika
200g Haldi Ground Turmeric
100g Dhaniya Ground Coriander
100g Chilli Powder
50g Jeera Ground Cumin
50g Garam Masala
25g Tandoori Powder
(These ingredients can be found in your superstores)
Method
2. Pour all the seasonings into a mixing bowl
3. Mix thoroughly until it forms into one powder.
TANDOORI POWDER IN A MIXED POWDER ????????????? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED
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TANDOORI POWDER IN A MIXED POWDER ????????????? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED
Don't see why not, It's each chef to there own mix, And what suites the customer ;) If all mix's where all the same there would be no point discussing them on here ;D
Julian at curry 2 go uses Tandoori powder in his tomato puree mix is he also wrong
HS
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TANDOORI POWDER IN A MIXED POWDER ????????????? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED
Don't see why not, It's each chef to there own mix, And what suites the customer ;) If all mix's where all the same there would be no point discussing them on here ;D
Julian at curry 2 go uses Tandoori powder in his tomato puree mix is he also wrong
HS
its just not bir cooking
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its just not bir cooking
Please define BIR cooking
HS
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TANDOORI POWDER IN A MIXED POWDER ????????????? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED
Come on, surely you can contribute something a little more constructive than that. Goodness me.
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TANDOORI POWDER IN A MIXED POWDER ????????????? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED
Your comment is so rude and uncalled for, when Abdul has been very helpful at this forum. I'm afraid it's typical of many 'trades' people to trash the work of another professional. Other examples might be electrical work or decorating, where you have a job done by one professional, only to have it rubbished by the next professional who comes along. I don't think it reflects well.
Abdul has revealed to buyers of his book, at least, where his restaurant is located, so we could go along and try his cooking. Have you told us the name and address of the BIR where you work, so we might see if the food you prepare is much cop?
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Spot on George
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couldn't agree more
spice mixes and bases, are all subjective, like most of cooking really. In Scotland we have a dish called Stovies (short for stoved potatoes and rather yummy if I may say) and you have no idea how many different ways you can make them yet you will still here someone say, "you can't make stovies with blah de blah", when others swear it is the only way to make them.
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Good call guys
Consider yourself chastised ifindforjerrym oops i mean ifindforu haha :)
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I use Julians tomato puree with every dish that calls for it in a recipe, it just adds a little extra something and colour, great idea.
Yet again somebody thinks they know everything about everything, i have had the pleasure of being invited in many an Indian Restaurant kitchen in my local area and to this day i am still very welcome, i dont broadcast it like many on here every time they post something i chose not to say because the comments other people get on here i really dont want the snide comments and i told my blah blah this and blah blah that, it just seems that a few of the people who use this site now can be a little up their own a** sometimes, they really need to ask themselves what if somebody said that about my ideas for recipes or spice mixes.
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Thank you all for your comments :)
ifindforu - I would like to know why your boss laughed, what does he add into his spice mix? How many years has he been as a chef?
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<snip>... it just seems that a few of the people who use this site now can be a little up their own a** sometimes, they really need to ask themselves what if somebody said that about my ideas for recipes or spice mixes.
The competitiveness which develops on this (and other cooking forums) often bemuses me. As though people feel a need to be regarded as an expert. It's quite counter productive actually as it inhibits people from sharing information & experience. No one knows it all, after all. Better to present yourself as someone keen to learn, IMHO. People are more likely to share their experience with you.
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TANDOORI POWDER IN A MIXED POWDER ????????????? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED
Your comment is so rude and uncalled for, when Abdul has been very helpful at this forum. I'm afraid it's typical of many 'trades' people to trash the work of another professional. Other examples might be electrical work or decorating, where you have a job done by one professional, only to have it rubbished by the next professional who comes along. I don't think it reflects well.
Abdul has revealed to buyers of his book, at least, where his restaurant is located, so we could go along and try his cooking. Have you told us the name and address of the BIR where you work, so we might see if the food you prepare is much cop?
its what is called freedom of speech or is being a critic wrong.I dont think it as rude tandoori powder is usualy for masala dishes and not for a mixed powder for a basic curry
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Thank you all for your comments :)
ifindforu - I would like to know why your boss laughed, what does he add into his spice mix? How many years has he been as a chef?
He is a bengali chef been one for ten years and says there is no tandoori powder in his mix I am not bengali and the mix i make is the same as his whith no tandoori powder I can only assume you are a pakistani or indian chef which is different cooking
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TANDOORI POWDER IN A MIXED POWDER ????????????? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED
Your comment is so rude and uncalled for, when Abdul has been very helpful at this forum. I'm afraid it's typical of many 'trades' people to trash the work of another professional. Other examples might be electrical work or decorating, where you have a job done by one professional, only to have it rubbished by the next professional who comes along. I don't think it reflects well.
Abdul has revealed to buyers of his book, at least, where his restaurant is located, so we could go along and try his cooking. Have you told us the name and address of the BIR where you work, so we might see if the food you prepare is much cop?
its what is called freedom of speech or is being a critic wrong.I dont think it as rude tandoori powder is usualy for masala dishes and not for a mixed powder for a basic curry
I think you need to be more diplomatic if you're trying to express freedom of speech as I think it's apparent to most of us you're taking the p!$s :-X
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I use Julians tomato puree with every dish that calls for it in a recipe, it just adds a little extra something and colour, great idea.
Yet again somebody thinks they know everything about everything, i have had the pleasure of being invited in many an Indian Restaurant kitchen in my local area and to this day i am still very welcome, i dont broadcast it like many on here every time they post something i chose not to say because the comments other people get on here i really dont want the snide comments and i told my blah blah this and blah blah that, it just seems that a few of the people who use this site now can be a little up their own a** sometimes, they really need to ask themselves what if somebody said that about my ideas for recipes or spice mixes.
Uncle Frank I have posted many posts on here and im open to any critisism in fact i learn from it.BUT I dont go off crying to all as to gather support as for what i didnt like what somone said about my cooking thats a childs action
one needs to grow up
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TANDOORI POWDER IN A MIXED POWDER ????????????? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED
Your comment is so rude and uncalled for, when Abdul has been very helpful at this forum. I'm afraid it's typical of many 'trades' people to trash the work of another professional. Other examples might be electrical work or decorating, where you have a job done by one professional, only to have it rubbished by the next professional who comes along. I don't think it reflects well.
Abdul has revealed to buyers of his book, at least, where his restaurant is located, so we could go along and try his cooking. Have you told us the name and address of the BIR where you work, so we might see if the food you prepare is much cop?
its what is called freedom of speech or is being a critic wrong.I dont think it as rude tandoori powder is usualy for masala dishes and not for a mixed powder for a basic curry
I think you need to be more diplomatic if you're trying to express freedom of speech as I think it's apparent to most of us you're taking the p!$s :-X
mmm you use that thought and words not me shows what your thinking is like
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mmm you use that thought and words not me shows what your thinking is like
Is that another riddle??
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mmm you use that thought and words not me shows what your thinking is like
Is that another riddle??
no just the truth buttttttt here is a riddle for youuuu if you cant take the heat get out of the kitchen
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He is a bengali chef been one for ten years and says there is no tandoori powder in his mix I am not bengali and the mix i make is the same as his whith no tandoori powder I can only assume you are a pakistani or indian chef which is different cooking
I'm not criticising your chef's cooking or his preferred spice mix and I'm not surprised he may have scoffed when told another chef uses a different mix. As I said, it's what many professionals do but you should have kept that comment to yourself rather than laying into Abdul. Both your spice mix and Abdul's spice mix appear to have received a promising and favourable reception here. Never say never about tandoori powder or anything else. It's why I don't like lists of 'myths' before everything else is known.
I agree with Whandsy that you should be more diplomatic. I'm often guilty of the same fault, like my recent criticism of Jerry because I saw his approach as being all over the place. You told me off for that, and then you go and do the same or worse.
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He is a bengali chef been one for ten years and says there is no tandoori powder in his mix I am not bengali and the mix i make is the same as his whith no tandoori powder I can only assume you are a pakistani or indian chef which is different cooking
I'm not criticising your chef's cooking or his preferred spice mix and I'm not surprised he may have scoffed when told another chef uses a different mix. As I said, it's what many professionals do but you should have kept that comment to yourself rather than laying into Abdul. Both your spice mix and Abdul's spice mix appear to have received a promising and favourable reception here. Never say never about tandoori powder or anything else. It's why I don't like lists of 'myths' before everything else is known.
I agree with Whandsy that you should be more diplomatic. I'm often guilty of the same fault, like my recent criticism of Jerry because I saw his approach as being all over the place. You told me off for that, and then you go and do the same or worse.
wow man the tandoori powder is esculating a little bit of tandoori powder causes such arguments i cant blieve
what you are saying. If you want to use tandoori powder in your mixed powder then you do so I never told you off about JerryM I JUST SAID LEAVE HIM ALONE for a little mistake i JUST SPEAK MY OWN MIND LIKE EVERYONE ELSE JUST LIKE YOU GEORGE
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Apologies ifindforu, I haven't the faintest idea what you're on about!! I could, however, take quite a lot of your kitchen heat, but for the benefit of the forum I would prefer to stay on topic!
Please grow up and continue to contribute meaningfully :)
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I use Julians tomato puree with every dish that calls for it in a recipe, it just adds a little extra something and colour, great idea.
Yet again somebody thinks they know everything about everything, i have had the pleasure of being invited in many an Indian Restaurant kitchen in my local area and to this day i am still very welcome, i dont broadcast it like many on here every time they post something i chose not to say because the comments other people get on here i really dont want the snide comments and i told my blah blah this and blah blah that, it just seems that a few of the people who use this site now can be a little up their own a** sometimes, they really need to ask themselves what if somebody said that about my ideas for recipes or spice mixes.
Uncle Frank I have posted many posts on here and im open to any critisism in fact i learn from it.BUT I dont go off crying to all as to gather support as for what i didnt like what somone said about my cooking thats a childs action
one needs to grow up
What you mean crying to all as to gather support from who or what i still dont get why you have posted those comments.
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>:(Apologies ifindforu, I haven't the faintest idea what you're on about!! I could, however, take quite a lot of your kitchen heat, but for the benefit of the forum I would prefer to stay on topic!
Please grow up and continue to contribute meaningfully :)
So if you like to stay on topic go to somone elses kitchen
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wow man the tandoori powder is esculating a little bit of tandoori powder causes such arguments
Nothing compared to the garam masala war a while back
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wow man the tandoori powder is esculating a little bit of tandoori powder causes such arguments
Nothing compared to the garam masala war a while back
fill me in on it man
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wow man the tandoori powder is esculating a little bit of tandoori powder causes such arguments
Nothing compared to the garam masala war a while back
;D ;D :-X
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wow man the tandoori powder is esculating a little bit of tandoori powder causes such arguments
Nothing compared to the garam masala war a while back
;D ;D :-X
anyway to all you veiwers im off out for a few pints now see you all later xxxxxx 8)
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Good call guys
Consider yourself chastised ifindforjerrym oops i mean ifindforu haha :)
are you starting to make fun about JerryM now I find he is somone who got appreciation probably more than you
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anyway to all you veiwers im off out for a few pints now see you all later xxxxxx 8)
Please DON'T rush back,
HS
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>:(Apologies ifindforu, I haven't the faintest idea what you're on about!! I could, however, take quite a lot of your kitchen heat, but for the benefit of the forum I would prefer to stay on topic!
Please grow up and continue to contribute meaningfully :)
So if you like to stay on topic go to somone elses kitchen
Haha, I am in someone else's kitchen ifindforu, I'm in abduls 8 spice not yours!!
Good call guys
Consider yourself chastised ifindforjerrym oops i mean ifindforu haha :)
are you starting to make fun about JerryM now I find he is somone who got appreciation probably more than you
This is also another dig at you not jerry!!
Comment still stands GROW UP!!!
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anyway to all you veiwers im off out for a few pints now see you all later xxxxxx 8)
Please DON'T rush back,
HS
never swig my beer not even for you
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thanks guys for cheering me up.....i aint laughed as much in ages ;D
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its just not bir cooking
You still haven't answered my question,
"DEFINE BIR COOKING" So we may all learn something from your intellectual input, ???
HS
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thanks guys for cheering me up.....i aint laughed as much in ages ;D
You're right to the extent that threads which develop into a bit of a row, do tend to attract the most attention. I still say it's wrong to moderate or close such threads but I would ask everyone to cool it.
I for one don't want anyone to be hurt by any of the words said here - not ifindforu, not Abdul, certainly not Jerry, or anyone. So please cool it.
ifindforu may actually have a point We simply don't know. I went to a lot of trouble to find tandoori powder when I went to make Abdul's mix, only to find myself wondering if it was really necessary. But if it's what Abdul really uses AND his curries, as served at his BIR, are good, then it's very kind of him to share the mix formula. I also respect ifindforu if he wants to keep his precise mix a secret.
I don't know ifindforu's ethnic or educational background but I'm more interested in what he has to tell us about the workings of a BIR kitchen, than the accuracy of his English grammar.
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I for one don't want anyone to be hurt by any of the words said here - not ifindforu, not Abdul, certainly not Jerry, or anyone. So please cool it.
Hi George
Our friendly member ifindforu just sent me this PM
Quote:-
"who asked you to stick your beak in where your manners idiot",
Sorry George, but I'm not one to turn the other cheek And let the bitch get away with it ;)
HS
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what is your favourite beer , ifindforyou?
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Our friendly member ifindforu just sent me this PM
Quote:-
"who asked you to stick your beak in where your manners idiot",
I agree. This really doesn't look good. Anyone sending abusive PMs really is out of order. I hope you didn't reply.
ifindforu - perhaps you could make an extra effort to avoid making rude comments within regular forum threads, and especially in private messages.
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Our friendly member ifindforu just sent me this PM
Quote:-
"who asked you to stick your beak in where your manners idiot",
I agree. This really doesn't look good. Anyone sending abusive PMs really is out of order. I hope you didn't reply.
ifindforu - perhaps you could make an extra effort to avoid making rude comments within regular forum threads, and especially in private messages.
ok george message understood but ill set an exaple and say sorry to hotstuff but still keep you beak out of other peoples coments i will not reply no more to empty talk onlr bir talk good night
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I agree. This really doesn't look good. Anyone sending abusive PMs really is out of order. I hope you didn't reply.
ifindforu - perhaps you could make an extra effort to avoid making rude comments within regular forum threads, and especially in private messages.
ok george message understood but ill set an exaple and say sorry to hotstuff but still keep you beak out of other peoples coments i will not reply no more to empty talk onlr bir talk good night
[/quote]
No George, I didn't reply,
But I see he has said the same thing in the post above, I thought the purpose of the forum was to make comments!
I think if this forum had a proper Admin this guy would have been gone a while back
HS
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I agree. This really doesn't look good. Anyone sending abusive PMs really is out of order. I hope you didn't reply.
ifindforu - perhaps you could make an extra effort to avoid making rude comments within regular forum threads, and especially in private messages.
ok george message understood but ill set an exaple and say sorry to hotstuff but still keep you beak out of other peoples coments i will not reply no more to empty talk onlr bir talk good night
TAKES 2 TO ARGUE
No George, I didn't reply,
But I see he has said the same thing in the post above, I thought the purpose of the forum was to make comments!
I think if this forum had a proper Admin this guy would have been gone a while back
HS
[/quote]
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OK, let's try another approach here. Many moderators/forums would lock a thread like this in order, I assume, to prevent any further arguments. The trouble is that it also locks any useful, further discussion about Abdul's spice mix.
So let me try a VIRTUAL LOCK on this thread. Everyone, please refrain from any more comment, WHATSOEVER by way of personal attacks and all the rest of it. But do continue posting with any 'normal' comments about the spice mix, which it was very good of Razor to separate out, to start this thread.
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Thank you all for your comments :)
ifindforu - I would like to know why your boss laughed, what does he add into his spice mix? How many years has he been as a chef?
He is a bengali chef been one for ten years and says there is no tandoori powder in his mix I am not bengali and the mix i make is the same as his whith no tandoori powder I can only assume you are a pakistani or indian chef which is different cooking
Hi Ifindforu,
Thank you for your reply, I thought I will let you know abit more about myself. I am not pakistani; I come from Sylhet, Bangladesh. The person whom I had learned the mix powder from, is also bangladeshi and he has been in the trade for a very long time. So my mixture isn't from yesterday but has been in the BIR for years (25+). I have also trained many chefs who use this mix powder around the world. None of them had laughed so I am suprised as to why your chef had done so.
If he wishes to try my food then he is welcome to do so.
Abdul
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why such animosity towards ifindforu?
so what if he scoffed at the use of tandoori powder, people that work in any job allways compare and ridicule anyone else doing things diffrent. infact it is this very thing that improves the overall result in whatever you do.
lot of you on here look like your just itching for a argument
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so what if he scoffed at the use of tandoori powder,
I think "HE" is actually a "SHE"
HS
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Hi Jimmy,
why such animosity towards ifindforu?
so what if he scoffed at the use of tandoori powder, people that work in any job allways compare and ridicule anyone else doing things diffrent.
I think that the point here being is, if Abdul said that he used "custard powder" in his spice mix, then fair enough, he should expect a degree of ridicule but Tandoori masala is reasonably feasible in a spice mix and is used across BIR land. Julian from curry2go has confirmed this in his videos.
of you on here look like your just itching for a argument
Maybe it does seem like that at times but I'm sure if these conversations were being conducted face to face, they would be less combative and aggressive. Unfortunately, some people enjoy the safety of "givin it the big un" from behind their laptops, human nature I suppose?
Ray :)
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a lot of you on here look like you're just itching for a argument
Unfortunately there are one or two on here that just love to argue and offer their "expert" opinion, as they are above the "monkey see monkey do" approach ;)
Maybe it does seem like that at times but I'm sure if these conversations were being conducted face to face, they would be less combative and aggressive. Unfortunately, some people enjoy the safety of "givin it the big un" from behind their laptops, human nature I suppose?
Ray :)
Not sure about that Ray. Put certain people together and i think there could be a blood bath :o ;D
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a lot of you on here look like you're just itching for a argument
Unfortunately there are one or two on here that just love to argue and offer their "expert" opinion, as they are above the "monkey see monkey do" approach ;)
But without any challenges, we wouldn't get to the bottom of some issues, would we? I guess it's an adversarial approach, like used by John Humphries (BBC Radio 4) Jermemy Paxman (BBC 2 Newsnight) or barristers in a court of law. Are you so afraid of causing offence that you're not prepared to say what you think, even if you think what someone else has suggested seems daft or plain wrong? I applaud Abdul for publishing his book (9 out of 10) but I have one or two concerns that it could have been improved with a bit of proof reading (e.g. spoon measure conventions) whilst avoiding the need for an enhanced base sauce addendum, when that enhanced recipe could have been included in the book. If you're going to publish a book, go on stage, become an MP or anything in the public eye' perhaps you need a thick skin. I sincerely hope Abdul hasn't been offended because he has far more strengths than weaknesses. I was also interested to hear ifindforu's view on the use of tandoor powder. He or she may well be right. Who knows?
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a lot of you on here look like you're just itching for a argument
Unfortunately there are one or two on here that just love to argue and offer their "expert" opinion, as they are above the "monkey see monkey do" approach ;)
But without any challenges, we wouldn't get to the bottom of some issues, would we? I guess it's an adversarial approach, like used by John Humphries (BBC Radio 4) Jermemy Paxman (BBC 2 Newsnight) or barristers in a court of law. Are you so afraid of causing offence that you're not prepared to say what you think, even if you think what someone else has suggested seems daft or plain wrong? I applaud Abdul for publishing his book (9 out of 10) but I have one or two concerns that it could have been improved with a bit of proof reading (e.g. spoon measure conventions) whilst avoiding the need for an enhanced base sauce addendum, when that enhanced recipe could have been included in the book. If you're going to publish a book, go on stage, become an MP or anything in the public eye' perhaps you need a thick skin. I sincerely hope Abdul hasn't been offended because he has far more strengths than weaknesses. I was also interested to hear ifindforu's view on the use of tandoor powder. He or she may well be right. Who knows?
George, my remark was not directed at your goodself just to be clear. And i 100% agree on the need to question in order to understand fully and remove any uncertainties. However, there are ways of doing this. Unfortunately, in their eagerness to get answers some people don't engage their brain in time when their mouth (or their fingers) have already slipped it up a gear or two >:(. Unless i intend to offend someone i refrain from making offensive remarks. Politeness costs nothing and is more likely to be rewarded in my experience. I try not to offer my opinion unless it is sought or appropriate to do so. I certainly don't spout it and claim to be an authority like one or two others. As for Abdul's book, it was a couple of quid well spent. I am sure he is aware of it's shortfalls and i don't think it necessary to further air them here. I hope there is a version 2 and that he returns to this forum. If he does not i will understand why but i am hoping that he will be encouraged by the messages of support that have been posted. If he doesn't then it is indeed a great loss for this forum brought about by members who simply haven't the capability or common sense to think first before they speak. The thickness of people's skin does not come into it but more a matter of ettiquette and good manners. There is plenty of time to review what one writes before pushing the post button. Maybe, it would do some people some good to remember this before doing so in future. As for the enhanced gravy, i have the e-mail with the details and will get round to trying it at some stage. It's been sitting in my inbox since i bought the book months ago but i haven't felt the need to read it until yesterday. And besides, this is already posted on the forum if you know where to look ;) . I post regularly but i spend much more time lurking, searching and reading rather than antagonising and goading others (again not directed at yourself). As for his mix powder, i'm not sure how much rivalry exists between BIR chefs but Terry's boss may simply have laughed in order to throw him off the scent. As Terry has said himself, some of them don't like to give too much away.
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I cooked the curry2go madras with the tandoori powder in and for me it added something extra, something better. I don't think any cook in any place around this country does things the same way, some may use it some may not. To say that someone is wrong in its self is wrong.
If it works for you then use it.
Julian seems to have learnt many things, which must have taken a long time and a lot of patience. To have the guts/balls to set up an Indian takeaway as a non-Indian must have been very brave.
I've taken and learnt more from watching and listening to the Curry2go videos than I have from anything else.
Think about it, someone has done what secretly we all wish and strive for, and is doing it for a living.
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To say that someone is wrong in its self is wrong.
If it works for you then use it.
Totally agree with that adamski
Julian seems to have learnt many things, which must have taken a long time and a lot of patience. To have the guts/balls to set up an Indian takeaway as a non-Indian must have been very brave.
Very brave indeed. He's still in business after 7 months so he must be doing a good job and i wish him long and continued success.
Think about it, someone has done what secretly we all wish and strive for, and is doing it for a living.
Got to give it to him, the man's got bottle alright. I am enjoying his contributions via his website and will eventually get round to trying his recipes sometime in the new year. For the meantime i'll have to make do with the comments from other forum members.
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George, my remark was not directed at your goodself just to be clear. ... As Terry has said himself, some of them don't like to give too much away.
Thank you for your kind words. I agree with your thinking.
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so what if he scoffed at the use of tandoori powder,
I think "HE" is actually a "SHE"
HS
No, Welsh, I think.
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;D
Great Mix Powder anyway
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Have you tried it in a staff curry?
I don't suppose there will be any harm in halving the portions?
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Ader1, scaled down for you
4ts Mild Madras
4ts Paprika
8ts Haldi Ground Turmeric
4ts Dhaniya Ground Coriander
4ts Chilli Powder
2ts Jeera Ground Cumin
2ts Garam Masala
1ts Tandoori Powder
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That's great. In the original recipe there was twic the Turmeric as most of the others. Why would that change? I'm just curious. I am aware you just can't double or have things in many cases.
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Cheers MA I have seen u recommend Abdul mix powder b4, so I will knock this one up for a trial as I have just finished my last mixed batch.
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That's great. In the original recipe there was twic the Turmeric as most of the others. Why would that change? I'm just curious. I am aware you just can't double or have things in many cases.
Typo Im afraid ader1, rectified the turmeric amount now ;)
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Thanks.
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Up thread someoby mentions Abdul's book. Where can I find it? Thanks.
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I have a copy I'll send you free, gratis and for nothing. Just drop me your address by pm.
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Cheers!
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Wow. I just read this whole thread and I have to say the start of it really had some hackles up and feathers flying and I just do not understand why. Allow me to explain the way I see it.
First up, good ole mate Abdul gives us a real simple "8 Spice" recipe for a mix powder. Pretty simple, yeah?
BUT NO. It all goes pear-shaped from there at the start and for no good reason. All that BS over the use of Tandoori Powder. Let's have a good look at this from a very novice standpoint.
Number 1 ingredient is 100g of Mild Madras Curry Powder. WHICH ONE? 3 sites give 3 different recipes with anywhere from 7 -10 ingredients out of a list of 13. Some powders, some whole, some roasted, others not, some added in together, others separately at the end.
Further down we find Garam Masala. WHICH ONE? A quick look at the first 3 on Chef Google found 3 different recipes and one in particular was very different to the other two. Again all using multiple ingredients from a list of many, with some, but not all, common to all 3 and in varying proportion.
Now the ingredient that caused the stir. Tandoori Powder. WHICH BLEEDING ONE??? Again a quick search of different sites will give you the same situation as described above. So many variations of different quantities of spices from a long list and each one is different.
Then you have the fact that all 3 compound ingredients, ie Mild Madras, GM and Tandoori Powder, may also (actually do) contain some ingredients in common and which are also found as single spice ingredients in Abdul's original recipe list.
SO here is the thing, see. Making Abdul's Mix, from his recipe in the OP of this thread, is capable of producing hundreds, or even thousands, of either slightly or very different ACTUAL MIXES. Yours wont be the same as mine or Abdul's. The actual inclusion of Tandoori Powder is far less influential on the end product than the variation of spices in the 3 composite ingredients listed.
By the way, calling it an 8 Spice mix is not quite right. 8 ingredient mix, yes, but it will have more than 8 actual single spices. This thread has basically given me pause to reconsider asking the question I was intending to ask originally in the Curry Powder thread. I'll have a think about it and do some more of my own research then ask later.
Tell me if I've got it all wrong but in my Novice mind, that's how I see it.
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Hi Livo ;D
Odd as it appears that's a good way of learning
For a mix powder which really is "Curry powder" experimenting to find your own mix can be fun also frustrating,with too many egos and know alls giving their conclusions and condemnations
Keep it simple and create your own then add other bits as you learn the pros and cons
Hope this is of some help ;D
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Don't overthink it livo, without tasting Abdul moheds food you won't know what his version tastes like anyway. Try & stick as closely as you can To recipes if reporting back. There's nothing worse than "I made this base yesterday, but I was out of onions" reports
The tandoori in the mix powder is unusual compared to a lot of other recipes on here.
Regards
ELW
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Try & stick as closely as you can To recipes if reporting back. There's nothing worse than "I made this base yesterday, but I was out of onions" reports
I agree with you that it can invalidate an assessment if you leave out any ingredients. But livo makes a valid point that there are far too many uncertainties in many recipes, from people who may not want to give too much away. Garam masala or 'curry powder; can be almost anything. As livo says, there are thousands of combinations, and too much uncertainty.
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I think Abdul specifies in his book that he uses Rajah brand for all spices. Can't be certain as I don't have the book with me.
Abdul,
A question if I may please, You use Rajah Garam Masala yes, Do you add anymore spices to the Rajah Garam Masala mix, or do you use it as it comes in the bag?, if so What, Just curious to know. and do you or any of your fellow chef's ever use Jalpur Garam Masala?
Les
Hi Hotstuff09,
No I do not add anymore spices to the Rajah brand because I have tried with a few different brands but have found Rajah the best.
No I have not used Jalpur Garam Masala, I will ask around once I have some time to.
Abdul
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But livo makes a valid point that there are far too many uncertainties in many recipes, from people who may not want to give too much away. Garam masala or 'curry powder; can be almost anything. As livo says, there are thousands of combinations, and too much uncertainty.
Yes couldnt agree more ! People will get varying results due to using different mix powders, or different garam,curry powders in their mix powders.
You will get different results on making Abduls 8 Spice using a different brand of curry powder, a not as fresh coriander powder, a hotter/milder chilli powder, tandoori, garam etc.
One of the best ways is too always roast and grind your own spices (where possible) giving the freshest flavour. And check the dates on any packet spices you buy!
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Try & stick as closely as you can To recipes if reporting back. There's nothing worse than "I made this base yesterday, but I was out of onions" reports
I agree with you that it can invalidate an assessment if you leave out any ingredients. But livo makes a valid point that there are far too many uncertainties in many recipes, from people who may not want to give too much away. Garam masala or 'curry powder; can be almost anything. As livo says, there are thousands of combinations, and too much uncertainty.
I don't worry about certainties cooking bir anymore George.
There's hundreds of posts from people going full circle over & over again.
Any version of a recipe I make will ultimately become my version. Problem sometimes lies in the original dish not being tasted. That would give something to aim at. That's what I liked about the zaal reports a couple of years ago
Regards
Elw
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I have used many brands but I have found Raja was the best.
Abdul
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I suspected he would be using Rajah as it seems to be the yard stick over there. The actual Rajah brand is not available to me locally although I can obtain it online. This may well be worth the extra effort and cost if it is that far superior. I can get to Sydney in under 2 hours so I may have to look for the nearest supply link. I do have all the necessary whole spices and single powders so I'm happy to make my own "Rajah Curry Powder" if someone cares to share a method of making a similar product to it.
The main point here was about the early apparent kerfuffle in the use of Tandoori Powder which essentially is just another combination of the same spices we already use and it is added in such small quantity to the recipe anyway. I understand that it isn't "normally done", but that doesn't make it wrong, particularly in this food style which is known for individual variation.
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I suspected he would be using Rajah as it seems to be the yard stick over there. The actual Rajah brand is not available to me locally although I can obtain it online. This may well be worth the extra effort and cost if it is that far superior. I can get to Sydney in under 2 hours so I may have to look for the nearest supply link. I do have all the necessary whole spices and single powders so I'm happy to make my own "Rajah Curry Powder" if someone cares to share a method of making a similar product to it.
The main point here was about the early apparent kerfuffle in the use of Tandoori Powder which essentially is just another combination of the same spices we already use and it is added in such small quantity to the recipe anyway. I understand that it isn't "normally done", but that doesn't make it wrong, particularly in this food style which is known for individual variation.
Just use what you can get livo & keep a note for your own references. Its not critical. I sometimes buy spices from a wholesalers that are part of a global company(you can walk in ), who the birs also use.
The brands change from week to week sometimes. Garam masala is a separate case I suppose & may be made from whole spices in a decent restaurant
ELW
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I've now been using Abdul's 8 spice mix since I joined this forum and I can honestly say it very good
I've used it around 20 times now so it's been well tested
Bob