Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Derek Dansak on September 12, 2012, 09:21 AM
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Hi all
Phil (if you read this post) , i liked your madras post recently, the chicken stock is a fresh approach which fits with my understanding of how the chef at my local prepares his curries. Seems like the way to go forward.
Could you explain the basaar curry masalla ? is it off the shelf or made by hand?
cheers DD
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Could you explain the basaar curry masalla ? is it off the shelf or made by hand?
To save Phil from needing to explain, here's the one I use, off the shelf:
(http://www.curry-recipes.co.uk/imagehost/pics/96f1c6b7461973a2e74d3ccd79db040c.jpg) (http://www.curry-recipes.co.uk/imagehost/#96f1c6b7461973a2e74d3ccd79db040c.jpg)
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Thats the one Ive got as well. The ingredients are: chilli powder, coriander powder, turmeric powder, mustard oil, fenugreek leaves, cumin powder, bay leaves, mustard seeds, cardamon powder, black pepper powder, cloves, fenugreek powder, and nutmeg powder.
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And it is also the one I used. Thanks for posting the picture, George. Whilst it will seem like heresy to some, I find that just replacing generic chilli powder with Bassar curry masala can make a real improvement to the flavour with some recipes. Of course, Bassar curry masala is far more than just chilli powder, but it packs enough of a punch to replace the chillies and add more besides in terms of flavour.
** Phil.
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Whilst it will seem like heresy to some, I find that just replacing generic chilli powder with Bassar curry masala can make a real improvement to the flavour with some recipes.
That's exactly what I do - using the Basaar masala in place of chilli powder, after I tried using Basaar like any other curry powder or mix powder, and it nearly blew my head off, it was so hot. I figured it must be 80 or 90% chilli powder, and the 'trace elements' of other spices probably add something to whatever I'm making.
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I'm a bit confused by this. Doesn't it just have similiar ingredients to a 'Mix' powder plus a garam masala. If this is being used after the G+G pastes how does the taste differ? I don't use nutmeg in my GM or any mustard oil but I think all the other ingredients are there.
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I'm a bit confused by this. Doesn't it just have similiar ingredients to a 'Mix' powder plus a garam masala. If this is being used after the G+G pastes how does the taste differ?
Yes, it does have similar ingredients but (at the risk of sounding patronising, which is not my aim), everything we do involves using "similar ingredients" to what many might put in a 'Mix' powder [1], yet the results yield everything from a bhuna and a korma to a phal. In other words, it is not the similarities that matter but the differences. I have never seen a mix powder that in any way resembles Bassar curry masala, and adding a garam masala to most mix powders would still not make the latter look anything like Bassar curry masala at all. The latter is a unique blend of spices and yields a unique flavour, clearly enjoyed by Pakistanis, from where the blend originates; we could set out to replicate it, but to what end ? It is (reasonably) easily available, can be used with minimal additional ingredients to make a great curry in its own right, and can be used (as George and I have written) to replace a generic chilli powder in a recipe to produce a different, and in some cases better, dish than could be achieved by using chillies alone.
** Phil.
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[1] I willingly admit I have made only three in my life, and use none in my own recipes at all.
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No offense taken at all. It might've sounded as if I was being critical (what with all the talk of premade mixes/pastes and the like), but I was more interested in whether the taste difference came from the spices used, the quantities of spices used or the quality of spices used in the masala.
I've heard a fair bit recently about bassar powders but never tasted it or seen the powder on the shelves.
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I'd be very happy to put some in the post to you if you cannot source it locally. It may also be worth noting that the mix includes mustard oil, which most (?all?) mix powders on this forum do not include, and which will definitely affect the flavour of the final dish.
** Phil.
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Thanks for the offer but I have a couple of spare hours tomorrow, so I'm planning on paying a visit to my local Indian area. if I can't find any I'll let you know.
I do have a bottle of mustard oil that I bought for some reason maybe I'll just chuck that in some mix powder. ;)
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A revue
I really don't like this stuff, I find it much to hard to control its pungent taste.
All your curries will taste the same or have this Bassar background flavour.
Bassar is a Pakistani (All in one) curry powder, unmistakable background flavour if you use Pakistani run BIR's.
Especially all you can eat buffet's, just my experience and opinion.
Bengali BIR's (The Majority) do not use it and most have probably never even heard of it.
I may try this in a Traditional Curry with plenty of water, which is what its designed for,
but more than likely it will stay at the back of my spice cupboard.
cheers Chewy
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For those that have experience of using this. Would it be right to assume that it is far hotter than, for example, Rajah mild madras powder? I ask as I am tempted to try Julian's suggested Bassar mix and note that the ration of Bassar is actually higher than his original mix using Madras. I understand the points made about a unique and overwhelming taste ( will make my own mind up on that one ;) ) but I was certainly not aware of the extra strength.
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I love the flavour of Bassar masala!
It is a Pakistani curry powder and a Lot hotter than madras curry powder and probably more authentic than its British invented counterpart. ;)
I'm still on the lookout for the Mild version to try in my mixed powder. ;) (the original being too hot for a lot of people)
If anyone is living in the midlands, then you're a lucky person.
Looks like they deliver to a 30 odd mile radius around Worcester.
The prices in this place are great!
And a good range of products too.
It was the mild bassar powder which led me to them. The intention was to replace the madras powder with mild bassar in my mixed powder.
Unfortunately i'm just a bit too far for delivery. :'(
http://www.asianstoreuk.co.uk/shop/home.php (http://www.asianstoreuk.co.uk/shop/home.php)
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So if I substituted just the chilli powder in a dish with Bassar, would that also deliver enough of the Bassar taste?
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I may try this in a Traditional Curry with plenty of water
cheers Chewy
I have some of this unopened bassar masalla, so you would not use base gravy with it then?
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So if I substituted just the chilli powder in a dish with Bassar, would that also deliver enough of the Bassar taste?
Whether it would be "enough", I cannot say, but I certainly use Bassar as a chilli replacement quite frequently and enjoy the extra layers of flavour that it imparts.
** Phil.
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i use the bassar now and then. it's another thing i'd like to work on more.
it really is as chewtikka says. don't consider it as a mix powder or curry powder replacement. use it in selective mains
i have the "King of Spice" extra hot version - i can wet finger taste ok - you do get a slight heat on your tongue which you don't get with normal curry powder. i don't get lip burn. it's a madras heat for me.
i pretty much only use it (for a change) in place of mix powder in the kashmiri i make. for me i think it makes the dish. my boss disagrees.
i only use small amounts typ 1/2 tsp it's pretty strong on the taste.
i don't think you could make it - its quite a complex flavour.
quite amazing that i like it given i've not been brought up on Pakistani BIR and rightly or wrongly associate this type of curry with the ones i don't like.
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i only use small amounts typ 1/2 tsp it's pretty strong on the taste.
I use much more than that : tonight's curry, which was a re-heat of earlier curries with an extra T/A container of base, had 3 teaspoons Bassar and 1 teaspoon salt added. Cooked until the sauce had reduced to the desired consistency, then left while I went off to a Neighbourhood Plan meeting. Tried it (cold) when I got home and absolutely superb. The meat, incidentally, was the flesh recovered from two chicken carcases after making a couple of litres of stock and a few more litres of base : still a good texture and plenty of flavour.
** Phil.
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Hello folks, first time posting here so bear with me.
I have no access to any basaar masala packets where I live, someone gave me the following recipe for a basic basaar mix:
500g chilli powder
125g haldi
125g dhaniya powder
125g curry powder
250g paprika powder
6 tablespoons mustard oil
2 tablespoons whole black seeds
I'm a beginner in terms of cooking, my question is, I'm going to try and make some qeeema aloo, how much of this basaar mix am I supposed to use in it? And should I use other spices along with this basaar mix or is this enough on its own?
Thanks.
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I'm a beginner in terms of cooking, my question is, I'm going to try and make some qeeema aloo, how much of this basaar mix am I supposed to use in it? And should I use other spices along with this basaar mix or is this enough on its own?
Difficult one, HIghtime (and welcome to the forum). It all depends how much qeeema aloo you are going to make. If just enough for one, I would suggest three teaspoonsful and some methi leaves, but I really could not guess how well it might turn out. Searching the web I found this (http://titlisbusykitchen.com/recipe/keema-curry), which may give you some ideas ...
** Phil.
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Thanks for your speedy response Phil,
I'll be making it with one kilo of keema and 2 medium potatoes, might even drop a bell pepper in there too.
So with one kilo of keema would three teaspoonfuls be enough? And the other question, do I still need to use any other spices along with this basaar mix I have?
Thanks again!
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I'll be making it with one kilo of keema and 2 medium potatoes, might even drop a bell pepper in there too.
So with one kilo of keema would three teaspoonfuls be enough? And the other question, do I still need to use any other spices along with this basaar mix I have?
1kg of mince is far more than one portion; thinking in terms of chicken (which is what I normally cook), I reckon on about 6oz/person, so your 1kg is about six portions. On the other hand, I don't recommend scaling linearly, as you could blow the roof off your mouth (and that of your guests). For safety, I would recommend making a 1-person portion, using 1/6kg of mince and 1/3 potato, first and then when you have a feel for the effect of the Bassar, and how much you would have used for a one-person portion if you had known the effect in advance, then scale that up by a factor of 3. Remember, you can always add spices, but you can't take them away ! As for the other spices, I would follow what "Titi's Busy Kitchen" has to say, simply substituting the Bassar for the chilli powder in her recipe.
** Phil.
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Brilliant, thanks for your speedy responses Phil!
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Apparently Bassar Masala is not available in Australia. I read somewhere this morning of a member who couldn't find it in the USA either and someone commented it could be down to the Mustard Oil content. Anyway, undeterred I started to see what I could find out about it and it isn't much. It seems to be a bit of a closely guarded formula.
I want to use it in the Kashmiri Chicken Masala dish originally posted by 976Bar and modified by JerryM in this thread, kindly shown to me by Phil. http://www.curry-recipes.co.uk/curry/index.php?topic=3585.msg32021 (http://www.curry-recipes.co.uk/curry/index.php?topic=3585.msg32021)
Apart from the listing of the ingredients (in order I hope) of the Al Noor brand it took ages to find 3 other versions with instructions. These are from 3 different sites by Archana, Ammi ka Kitchen and Yesmien. They are similar in ways but different in others. I'll put the links up later.
Here is my usual spreadsheet analysis screenshot which is enough to go on should anyone wish to give one of them a try or make a hybrid from your own spice knowledge. At least it is a starting point, for me anyhow.
The transposition of the 3 different recipes from cup and spoon measures to grams and visa versa is very rough although I did do some weights and measures along the way. 24 Bay leaves in Archana's transposed recipe seems like quite a lot but they don't weigh much at 3 - 4 leaves per gram. Same concern for 12 whole nutmeg and 36 whole turmeric (fingers). How big is a whole turmeric piece and how do we convert that to grams or spoons of powdered?
The Ammi ka Kitchen version uses some whole / crushed ingredients and it's not a powder. It wont keep for long with the use of Fresh Garlic and Ginger as well as dried cranberries (or mango or plum). These could be swapped for powders and the berries omitted.
One thing I did read, but then couldn't find again, was the inclusion of Pomegranate seeds to give sourness / tartness in Kashmiri Masala.
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Links to what was the only close reference to Bassar / Basaar Masala I could find.
https://goodfood.uktv.co.uk/recipe/yesmiens-basaar-mix/ (https://goodfood.uktv.co.uk/recipe/yesmiens-basaar-mix/)
https://www.archanaskitchen.com/how-to-make-homemade-kashmiri-masala-spice-mix-recipe (https://www.archanaskitchen.com/how-to-make-homemade-kashmiri-masala-spice-mix-recipe)
https://www.youtube.com/watch?v=Ma_k9x0D50k (https://www.youtube.com/watch?v=Ma_k9x0D50k)
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Normally I'd offer to put some in the post to you, Livo, but (a) I suspect Australian Customs & Excise would have a fit, and (b) since moving to Cornwall such things are much harder to find. Looking online I have not been able to locate an Australian source of bassar, but this post (https://www.sbs.com.au/food/recipes/kashmiri-style-rich-lamb-curry) from SBS suggests that it is indeed available there ...
** Phil.
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Interesting that she has posted one of the only 3 home made Bassar Masala available online. Store bought? Not as far as I can see. But thanks. I'll now pursue her.
Google her Phil. She's from the UK. And selling 50 grams for nearly 4 quid.
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I love the flavour of Bassar masala!
It is a Pakistani curry powder and a Lot hotter than madras curry powder and probably more authentic than its British invented counterpart. ;)
I'm still on the lookout for the Mild version to try in my mixed powder. ;) (the original being too hot for a lot of people)
If anyone is living in the midlands, then you're a lucky person.
Looks like they deliver to a 30 odd mile radius around Worcester.
The prices in this place are great!
And a good range of products too.
It was the mild bassar powder which led me to them. The intention was to replace the madras powder with mild bassar in my mixed powder.
Unfortunately i'm just a bit too far for delivery. :'(
http://www.asianstoreuk.co.uk/shop/home.php (http://www.asianstoreuk.co.uk/shop/home.php)
This place is 1.3 miles from my house, just off the asian dominated area called Wylds Lane. Will take a look and report back when I get the time.
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I love the flavour of Bassar masala!
It is a Pakistani curry powder and a Lot hotter than madras curry powder and probably more authentic than its British invented counterpart. ;)
I'm still on the lookout for the Mild version to try in my mixed powder. ;) (the original being too hot for a lot of people)
If anyone is living in the midlands, then you're a lucky person.
Looks like they deliver to a 30 odd mile radius around Worcester.
The prices in this place are great!
And a good range of products too.
It was the mild bassar powder which led me to them. The intention was to replace the madras powder with mild bassar in my mixed powder.
Unfortunately i'm just a bit too far for delivery. :'(
http://www.asianstoreuk.co.uk/shop/home.php (http://www.asianstoreuk.co.uk/shop/home.php)
This place is 1.3 miles from my house, just off the asian dominated area called Wylds Lane. Will take a look and report back when I get the time.
Having looked on google maps I've realised this is the same asian grocer thats been there for years providing Halal meat to the residents from a pretty serious back room sporting an industrial conveyor and saw. I bought some spices there about 5 years ago. Looks like they decided it was time to expand.
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I love your username. I like prawnsalad but I do prefer a fresh school prawn sandwich on FRESH soft white bread with thick full fat salted butter. You should be able to feel my arteries hardening from over there.
If you can get some and we try to post it that would be great and much appreciated. Phil had offered as well but there may be a customs issue and that is possibly the reason for it's absence from down here. All forms of "Kashmiri Masala" as discussed here are for some reason completely missing, although I am having hopes of finding the Mangal brand product.
I've even asked the Australian Pakistani Association website if they know a formula or recipe. Someone's parnani or panarna (great-grandmother) must know how to make it.
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Not definitive, but definitely suggests that a pack of AN PBCM should be OK :
What Food Can I Send to Australia?
Store bought foods in the manufacturer
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That's brilliant research Phil. Thank you. Depending on how things pan out tomorrow I may just take either your, or Prawnsalads, offer. I'm fairly sure I've managed to locate the Mangal Kashmiri Masala and if that is the case, I will just give that a try and hold off on the Bassar for now. I just can't work out why there is such difficulty getting these products here.
I actually had a go at making my own Bassar today and then used it to make the Kashmiri Chicken Masala. It turned out very nice but without knowing the benchmark it's a bit hard to judge my efforts.
I added a couple of different "versions' of Kashmiri Masala ingredients to my analysis sheet and then extrapolated from all of that to a Best Guess formula. I had no real intention of making anything today, until I was going through some packet spice mixes in the cupboard and tossing out of date stuff, I came across a box that I'd opened, used once and forgotten about. It was still in date. Believe it or not it is a Fish Masala, but the ingredient list on the box was pretty much the first listed spices from everything I've looked at, and in very close sequential order. Half the work was done. So I went about roasting and grinding a few spices and adding a few missing powders from the analysis. Job done.
Mind you I have no idea if it even resembles actual Bassar in flavour profile but it made a pretty good dinner.
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Hi Livo
A quick fix for this elusive Bassar mix.
100g box of MDH Kitchen King, 40g of any chilli powder and 30g of Paprika.
put this together and add a drizzle of mustard oil
if you want it to clump up a bit, like they do in Mirpuri homes.
This will be a good substitute for the alchemist in you!
cheers ChewyTikka.
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Hi Livo
A quick fix for this elusive Bassar mix.
100g box of MDH Kitchen King, 40g of any chilli powder and 30g of Paprika.
put this together and add a drizzle of mustard oil
if you want it to clump up a bit, like they do in Mirpuri homes.
This will be a good substitute for the alchemist in you!
cheers ChewyTikka.
Hi Chewy, what
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I have an unopened box of MDH Kitchen King in the cupboard, both Kashmiri and plain Red Chilli powder and Sweet Paprika powder so I'll give it a go. Thanks Chewy.
I didn't mind the concoction I made from the Eastern Fish Masala and it made a good curry. It did however have a very slight bitterness. Could have been the Methi going into the Masala instead of added later in the cook. I have 2 X 50g packets of the Mangal Kashmiri Masala (powder, not paste) on the way from a supplier in Melbourne. The guy was really helpful and said I should be able to find it in Sydney as there are many Indian Grocers that would have it, just not online. I don't intend on driving a 200 km round trip to a place I haven't found yet to buy a box of powder for $1.50. (less than a UK quid).
I made contact with a company that produces a well known brand of spices and mixes here in Oz. They have been around for a couple of decades so they are doing something right. It turns out that the factory is fairly close to my home. The boss himself contacted me back and was very interested in Bassar. I then sent him a copy of my research spreadsheet and he has told me he will investigate and get back to me. In the mean time he gave me a formula that is not too dissimilar to what you have just advised Chewy.
1 tablespoon Curry Powder Medium Madras
2 teaspoons Chilli Powder Kashmiri
1 teaspoon Garam Masala
1 teaspoon fenugreek leaves (methi) powdered
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Hi Chewy, what
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I can answer that one ;D ;D ;D
Although Bassar originally is a shortcut one pot spice mix.
The Midlands, Yorkshire, lancashire BIRs etc will probably use it as a normal Bengali mix powder.
Somewhere like Bradford, historically has a high concentration of migrants from Mirpur/Kashmir
and those that went into the restaurant trade will have brought their specific cuisine,
adapted for UK tastes of course.
If you go to the famous Mumtaz Restaurant, Bradford, for e.g.,you will get this Bassar flavour from their style of BIR cooking.
Although I like to experiment, its never been to my taste and not Bangladeshi BIR food
I was was brought up on and championed since I joined cR0. ;)
cheers ChewyTikka
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Well the manager of the Spice merchant company I mentioned a few weeks ago has just emailed me and informed that he has just returned from a trip to India, including meeting his Kashmiri Saffron supplier, where he obtained a traditional family formula for Kashmiri Masala (bassar) and was treated to a Kashmiri Mutton Curry for lunch. He must have been over there at the time, but didn't mention it.
He has wasted no time in formulating a marketable blend and immediately informed me of it's availability at his business centre, very close to my own home. I guess I will have to go and investigate now after he has done this. ;D
I'll be very interested to do a side by side with the Mangal brand Indian produced packet mix I finally managed to obtain, and my own concoction.
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LC (or anybody else interested), the photo I posted above shows a 100g Box of "Eastern" brand "Fish Masala", with the following ingredients Kashmiri Chilly (sic). Coriander, Turmeric, Salt, Mustard. Fenugreek. Garlic, Dry Ginger. Eastern brand should be available in the UK but you could use other masala blend with the same or similar ingredient listing. Alternatively, I will provide the formula in grams of individual spices if you can't get a suitable base masala upon which to build.
There is also a piece of paper with my scribblings on it. This is where I extrapolated a proposed Hybrid blend after analysing 8 different commercial Basaar / Kashmiri products and online recipes and formula for Kashmiri Masalas. What I noticed about the Fish Masala was that the listed ingredients were in common and in order with my Basaar research. So it only remained to see what was missing and as these were minor quantity spices it shouldn't be too difficult to add them in and create a Basaar mix. What I found yesterday was that it worked and my home made Basaar concoction, developed from the Fish Masala, was the same as commercially sold Kashmiri masala products.
From recent posts LC, I understand you are not a fan of Garam Masala in Mixed Powder or Base Gravy, but I did note that 7 of the missing ingredients are basically GM.
Cumin, Bay Leaf, Cardamom, Cinnamon, Black Pepper, Cloves and Nutmeg. My spreadsheet calculations and best guess extrapolations suggested that between 3 and 4 teaspoons of GM added to the Fish Masala was 95 % of a Basaar done.
There were 4 or 5 other minor ingredients still missing. Paprika, Roasted Cumin seed, Fennel and Amchur. There is also some uncertainty about the listing of Fenugreek on the Eastern packet. Is it Fenugreek seed or Kasoori Methi? To cover this I could add a small amount of each. So to finish, I lightly roasted 1 tsp of Cumin seed and then ground it with 1/2 tsp of Fennel seed, 1/2 tsp of Fenugreek seed. I added 2 tsp of Paprika, 1/2 tsp of Amchur and a good pinch of Methi leaf and added it to the Fish Masala and Garam Masala.
I didn't, but if you wanted to you could then rub the whole lot through with possibly up to about 20 mls of Mustard Oil. This would make it clump and have the oiliness of commercial Basaar. I figured you could add that in as you used it.
So my final formula for Homemade Kashmiri Masala / Basaar / Bassar is as follows.
1 X 100g box of Eastern Fish Masala (or similar)
1 TBSP standard Garam Masala (individual spices listed above)
2 tsp Sweet Paprika
1 tsp ground Kasoori Methi
1 tsp lightly roasted and ground Cumin seed
1/2 tsp ground Fennel seed
1/2 tsp ground Fenugreek seed
1/2 tsp Amchur powder
Roast Cumin Seeds.
Grind whole seeds and Methi leaf.
Combine and mix all ingredients.
Optional: Rub through with up to 20 mls of Mustard Oil.
Note:
Dagar Phool is not a known Basaar ingredient but the addition of it in the newly made commercial product was welcome. This product also had extra Chilli heat by the addition of Hot Chilli Powder as well as Kashmiri Chilli.
Fish masala substitute: Makes 100g.
50 g Kashmiri Chilli
20 g Coriander
10 g Turmeric
5 g Salt
5 g Mustard Powder
5 g Garlic Powder
5 g Ginger Powder
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As a Christmas gift I received two 400g bags of Al Noor Bassar Masala, I
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In that case, let me tell you about a curry I made recently. On the previous day I had made a lamb karahi, pre-cooking the lamb (bhunao-style) in MDH karahi/fry masala and then finishing it off the next day using Laziza karahi/fry masala + Kashmiri mirch |+ degghi mirch + KD-base/PT (http://www.curry-recipes.co.uk/curry/index.php?topic=15041.msg131937#msg131937). So on this particular day I wanted to cook something very different. For meat I used a commercial (catering) pre-cooked pressed turkey breast ("Steam cooked and roasted turkey saddle, formed from selected cuts of turkey breast"), which I cut into curry-size pieces and pre-spiced in the remains of the garabi from the lamb. I then gently stir-fried some g/g paste in a mixture of chilli-infused and garlic-infused oils, added one teaspoon Bassar curry masala, one teaspoon Kashmiri mirch, one teaspoon degghi mirch,
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Thanks Phil for such a great response. :)
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As a Christmas gift I received two 400g bags of Al Noor Bassar Masala, I
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Thanks Chewy, I read your post at the start of the thread and see your views on Pakistani Bassar haven
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CarpCarp - don;t let ChewyTikka put you off, As you may have read in my reply#4 from 2012, I rate this stuff highly and find it a very useful ingredient in one-dish cooking, using anything from a pinch to a level teaspoon. Thanks also for including photos but I don't know why ChewyTikka flet the need to repeat them, especially only .a couple of posts later - a waste of space in my opinion.
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Hi thanks George for your interest in my post, I cooked Chicken on the bone today, my findings are exactly as yourself and Phil document. I followed Al Noor method. Fried 2 onions with g+g, 0.5 tsp cumin seed in oil100ml 30gbutter then added tsp 1 Haldi, 1 heaped Bassa Masala and one mixed powder also 1 salt. Fried spice before added bay and blended plum tomato cooking till oil rises. Boiled chicken was half cooked and then added plus stock.
Wow absolutely delicious, a little coriander
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Well done that man :)
** Phil.
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Hi all I have a recipe adjustment, after consuming my third servings with popadom, onions and tomatoes salad. I concluded I will drop the tsp of mix powder altogether and use 2 heaping tsp of Pakistani Bassar. I also forgot to mention I added 0.5 tsp of cumin seeds while frying onions, I will amend this now.
Our meal tonight was enjoyable with Nanny and Wife, no complaints about spicing recived just appreciative sounds.
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Is Bassar curry masala the same as Kashmiri Curry Masala ?
thanks
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I am not sure but I had a bag of powders (recommended to me) in the cupboard that I am going to try at some point. Not the same brand as Carpcarp posted, here is a photo of the reverse side.
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Our meal tonight was enjoyable with Nanny and Wife, no complaints about spicing recived just appreciative sounds.
Oh if only Finbarr Saunders were here to read this! LOL!
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Is Bassar curry masala the same as Kashmiri Curry Masala ?
There's quite a bit of discussion about it here http://www.curry-recipes.co.uk/curry/index.php?topic=2421.0
I think the answer is yes and no. Yes because Bassar masala comes from the Kashmir region of Pakistan, so by definition it must be a Kashmiri masala. But you will find countless versions of Kashmiri masala that don't include the essential Bassar ingredient of mustard oil. So that would be a no.
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Thanks, I bought some of this one as it is the only source I could find in Australia, but does not contain mustard oil.
http://www.herbies.com.au/shop/herbs-and-spices/curries/kashmiri-curry-masala-also-called-basaar/
Closest I could find, don't think anyone exports here also.
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You may not find mustard oil in Oz, but you could try making your own. The commercial procedure is as follows, using brown or black mustard seeds :
The seeds are to be dried in sun and then they are to be cleaned by shakers to remove dust and foreign materials. The seeds are initially steamed and then passed through the expeller and the process is repeated till the maximum oil is extracted out of the seeds. The filtered oil is filled in to the containers, which are subsequently sealed and labeled for marketing. On an average around 35% recovery of oil from the seed is made.
Mind you, when you look at the size of a commercial mustard oil expeller (http://www.cnoilmachine.com/Product/Oilseeds_Oil_Extraction_Line/358.html?gclid=CjwKCAiA4OvhBRAjEiwAU2FoJalTw78ARqxuI_UH0qlnoc0lvFyZ0k7IYFA9rhbf3oNwHq9fmalDVRoCQ3oQAvD_BwE), and read the additional steps required, you may well give up the idea !
** Phil.
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Herbies introduced that product only recently after I contacted him to request it. The spicery is 15 minutes from me. There is discussion on it on Page 4 of this thread and about it's use in the thread titled Kashmiri Chicken Masala and elsewhere. I'll post the links from my PC later this morning. Mangal brand Kashmiri Masala (which is a firm paste) is available by mail order from SSIP Indian Spices in Melbourne. They posted me 2 packs for a reasonable cost.
I also made my own Basaar Masala as well (recipe on this thread Page 4) and there is minimal difference between the 3 in terms of end result in side by side testing.
.Mustard oil is available in Australia at any Indian grocer.
Kashmiri Chicken Masala by 976Bar http://www.curry-recipes.co.uk/curry/index.php?topic=3585.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3585.0)
My 3 way side by side test. http://www.curry-recipes.co.uk/curry/index.php?topic=14935.msg130645#msg130645 (http://www.curry-recipes.co.uk/curry/index.php?topic=14935.msg130645#msg130645)
SSIP Melbourne Mangal Kashmiri Masala https://www.ssip.com.au/mangal-kashmiri-masala-100gm (https://www.ssip.com.au/mangal-kashmiri-masala-100gm)
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.Mustard oil is available in Australia at any Indian grocer.
Interesting. Is it food grade, or for external (e.g., hair) use only ? No food-grade in the UK, at least through official sources.
** Phil.
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I'll check the bottle later.
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Herbies introduced that product only recently after I contacted him to request it.
I am glad you did, I use it in the Julian Voigt mix, the one from his ebook.
Works a treat in my curries.
I think mustard oil is available from my local Woolies also, according to google.
https://tinyurl.com/yblo9pjk
I will have to check it out thought, not sure if it will change the taste much thought.
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If you do (plan to) use mustard oil in BIR, don't forget to take it up to smoking point and then back it off; it both improves the flavour and destroys the harmful ingredients that normally cause it to be labelled "for external use only" (erucic acid).
** Phil.
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I will have to check it out thought, not sure if it will change the taste much thought.
It definitely changes the taste. But it may not be to your liking as it is quite a pungent condiment.
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This is the bottle I have. www.indojin.com/shop/index.php?main_page=popup_image&pID=1466&zenid=i4392rfj4apjjf1o37so9kolo0
(http://www.indojin.com/shop/index.php?main_page=popup_image&pID=1466&zenid=i4392rfj4apjjf1o37so9kolo0). It is not marked as External only and has Nutritional facts printed on the label so clearly for consumption. The science on the effects of Erucic acid is not conclusive of being harmful to humans and the PTDI has been extrapolated from animal testing with a safety factor of over 100X.
https://www.foodstandards.gov.au/publications/documents/Erucic%20acid%20monograph.pdf (https://www.foodstandards.gov.au/publications/documents/Erucic%20acid%20monograph.pdf)
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This is the bottle I have. www.indojin.com/shop/index.php?main_page=popup_image&pID=1466&zenid=i4392rfj4apjjf1o37so9kolo0
(http://www.indojin.com/shop/index.php?main_page=popup_image&pID=1466&zenid=i4392rfj4apjjf1o37so9kolo0). It is not marked as External only and has Nutritional facts printed on the label so clearly for consumption. The science on the effects of Erucic acid is not conclusive of being harmful to humans and the PTDI has been extrapolated from animal testing with a safety factor of over 100X.
https://www.foodstandards.gov.au/publications/documents/Erucic%20acid%20monograph.pdf (https://www.foodstandards.gov.au/publications/documents/Erucic%20acid%20monograph.pdf)
Hi Livo, a little off topic, but do you know anywhere in Australia to buy online a large (28cm-30cm) iron concave Tawa ? can't find any in Adelaide, only small one. thanks
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I'm using a 10" (25cm) that I had ordered in for me at the local Indian Grocer for about $20. I'll be in Western Sydney, Wentworthville (Little India) on 14 February so I can check out Patel Bros and Udaya to see what they have. If you like I'll by one for you and post it. We can arrange a funds transfer.
Or there is this 26 cm model from DEV Kitchenware Mt Druitt but it is further west and I won't be going out that far. http://devkitchenware.com.au/index.php/cookware/tawa/v-v-iron-tawa-with-steel-handle.html (http://devkitchenware.com.au/index.php/cookware/tawa/v-v-iron-tawa-with-steel-handle.html)
Let me know if you want me to look around in Wentworthville next month if you can wait that long.
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I'm using a 10" (25cm) that I had ordered in for me at the local Indian Grocer for about $20. I'll be in Western Sydney, Wentworthville (Little India) on 14 February so I can check out Patel Bros and Udaya to see what they have. If you like I'll by one for you and post it. We can arrange a funds transfer.
Or there is this 26 cm model from DEV Kitchenware Mt Druitt but it is further west and I won't be going out that far. http://devkitchenware.com.au/index.php/cookware/tawa/v-v-iron-tawa-with-steel-handle.html (http://devkitchenware.com.au/index.php/cookware/tawa/v-v-iron-tawa-with-steel-handle.html)
Let me know if you want me to look around in Wentworthville next month if you can wait that long.
The one I bought is 9.5 inches and a little small. cost $15, the naans keep over lapping the edges, the one in your link looks flat and not concave ?
All good, thanks for the offer though, I was hoping to find one online.
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Make slightly smaller naan and use a gaddy to position them on the Tawa.
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If you do (plan to) use mustard oil in BIR, don't forget to take it up to smoking point and then back it off; it both improves the flavour and destroys the harmful ingredients that normally cause it to be labelled "for external use only" (erucic acid).
** Phil.
Well I can't find her video now, but quite a while back I came across an Pakistani woman (youtube video) who didn't use mustard oil in her cooking, but she did include Colman's dry mustard powder into her recipe somewhere to get the mustard flavour, I'll have another look and if I come across it again, I'll link it.
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The one I bought is 9.5 inches and a little small. cost $15, the naans keep over lapping the edges, the one in your link looks flat and not concave ?
All good, thanks for the offer though, I was hoping to find one online.
No worries. Offer stands if you'd like me to see what I can get for you next month. Just let me know by 13 Feb. Online Indian supply sites are not crash hot out here. Even the shops are a bit laid back. ;D