Curry Recipes Online
Curry Website Links => Curry Web Links => Topic started by: DalPuri on May 15, 2013, 05:20 PM
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This was the Kashmiri/Skipton girl featured on Curry Nation cooking the fish and meat curries.
http://www.amaali.co.uk/ (http://www.amaali.co.uk/)
https://www.facebook.com/pages/Amis-Curry/322261094524780 (https://www.facebook.com/pages/Amis-Curry/322261094524780)
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Interesting, she sells garam masala, bassar and chaat and I suppose this is all freshly ground and probably worth a look. I'm going to send an email and ask about whether she ships to Ireland
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Nice! I like the kashmiri cuisine very much, the mild, aromatic spices, and the use of yogurt. Sadly, never found a source for 'kashmiri spice cakes' (Ver or veri masala), but will make these on my own soon. Never heard of Bas(s)aar before, but it seems that it's used by pakistanis too. Interesting stuff, will take a read about that (: Anyone used this one before, or made his own mix?
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Nice! I like the kashmiri cuisine very much, the mild, aromatic spices, and the use of yogurt. Sadly, never found a source for 'kashmiri spice cakes' (Ver or veri masala), but will make these on my own soon. Never heard of Bas(s)aar before, but it seems that it's used by pakistanis too. Interesting stuff, will take a read about that (: Anyone used this one before, or made his own mix?
Julian recommends and uses it in the c2g mix powder. I used it before and it taints the flavour of the curry in a naughty way. I didn't like it at all, but some people do. I was actually over-eager to get rid of the bag of bassar, as after the mix powder I had no other use for it.
You can see the composition of it here:
http://www.cookipedia.co.uk/recipes_wiki/Pakistani_basar (http://www.cookipedia.co.uk/recipes_wiki/Pakistani_basar)
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Nice! I like the kashmiri cuisine very much, the mild, aromatic spices, and the use of yogurt. Sadly, never found a source for 'kashmiri spice cakes' (Ver or veri masala), but will make these on my own soon. Never heard of Bas(s)aar before, but it seems that it's used by pakistanis too. Interesting stuff, will take a read about that (: Anyone used this one before, or made his own mix?
http://www.shehjar.com/content/46/1.html (http://www.shehjar.com/content/46/1.html)
You can keep your spicy cakes Chonk! :o :P Not for me! And yes, I use Bassar and love it! 8)
(http://www.curry-recipes.co.uk/imagehost/pics/6ca3754dbadc7ce16f1e6d7047d5bc6b.jpg)
Circa 1948
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And yes, I use Bassar and love it! 8)
And so do I. In fact, I would swear that it was when I decided not to use Bassar curry masala for a while that my curries took a down-turn; I think it is time to return to the Bassar fold, for me at least.
(Simple test of BCM : make two portions of Kris Dhillon's chicken Madras; in one, use ground chillies as specified; in the other, use Bassar curry masala as a direct substitute; see which you prefer).
** Phil.
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Thanks for the opinions, guys! (and the vintage ad ;D)
Will try to find some good recipe and make my own. Seems that these are not easily available in germany. Maybe I will order some overseas, thought about to invest in some tadka pan anyway.
Thanks again (:
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I got a response from Amaali, she's going to enquire the ports for shipping it to ireland and I'm buying a package of each. I shall review them here when I get to try them.
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Gon
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Nice one Goncalo, I hope they work out for you. Tailor-made masalas eh. ;D
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Thanks DP! :)
I hope they are at least more fragrant than shop bought!
She added that the recipe for these massalas are in the curry nation book from madhur jaffrey, however, I thought I'd give it a try seeing as I'm unlikely to buy madhur's book or even grind these spices to her spec.
To quote:
I blend all my spices and have my own recipes. Always use these spices for my catering business.
My recipes can be also found in Madhur Jafrey's new 'Curry Nation' book.
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I did a search when I first posted the link for her website on here. ;)
Bassar masala recipe
Ingredients
50 g hot chilli powder (or mild if you prefer)
25 g paprika
2 tsp turmeric
1
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Not to derail the thread but what's the difference between paprika and chilli powder (or should I say ground chillis :)?
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Not to derail the thread but what's the difference between paprika and chilli powder (or should I say ground chillis :)?
Paprika is made from pimentos (sweet peppers); ground chillies from (well, you guessed), chillies. In general, pimento is much much milder than ground chillies, but there are hot varieties (possibly blended, I don't know).
When in doubt about a spice, start here (http://gernot-katzers-spice-pages.com/engl/index.html?redirect=1).
** Phil.
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Just read this : at GBP 35-00 (
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I got an email from Yesmien, saying she miscalculated the shipping costs and that they were 3.50
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First-class service indeed; I shall try to make a point of doing business with her in recognition of this.
** Phil.
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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 (:
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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? :)
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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? :)
Aloo chat and chicken chat are two classics, but some also advocate its use in a manner analogous to that of garam masala -- a small pinch sprinkled raw over a dish at the point of service.
** Phil.
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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? :)
Aloo chat and chicken chat are two classics, but some also advocate its use in a manner analogous to that of garam masala -- a small pinch sprinkled raw over a dish at the point of service.
** Phil.
Thanks Phil. I've heard about aloo chat, but never had myself. What constitutes a BIR aloo chat?
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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.
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I arrived at work today and found this:
(http://i.imgur.com/sghEcopl.jpg)
The smell from the bags is quite inspiring! looking forward to some curry.
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Looks good! Can't wait to hear your report (:
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Just noticed yesterday when I got home that ami also included 1 recipe of a chicken curry (with the bassar) which was rather similar to a staff curry and one for something-chaat that came with the chaat massala and possibly (I didn't check) one with the garam masala too. If anyone's interested in these traditional recipes, I can post them, although... it's likely to take some time for me to type them. I
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I can post them, although... it's likely to take some time for me to type them. I
You could always take a photo of the recipe and upload that. ;)
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I can post them, although... it's likely to take some time for me to type them. I
You could always take a photo of the recipe and upload that. ;)
Always so practical DP! Indeed, I'll post a picture later.
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Hey goncalo! (:
Any update yet? Made Pav Bhaji today, and used some Chaat in it - very tasty (: It looks like the GM is coarser than the other spices, is that correct?
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Hey goncalo! (:
Any update yet? Made Pav Bhaji today, and used some Chaat in it - very tasty (: It looks like the GM is coarser than the other spices, is that correct?
Apologies for the delay chonk! I thought the bassar was a little coarser (if not the same) as the GM. Both of them coarser than what I remember of their commercial counterparts. I made shatkora bhuna staff curry with bassar and over the weekend I made 3 traditional styled curries: jalfrezi, vindaloo and a `jalfrezi meets dansak` concoction, where I used bassar+rajah madras as mix powder and a little GM at the end. It was fantastic. However, it's quite hard for me to make a honest comparison as I haven't done a traditional curry since 2 years ago. I haven't given a chance to the chaat yet. :)
I plan on making a base on Saturday, so I can give you a better opinion using the already known and tried recipes then. :)
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No need to apologize, goncalo (: Happy to hear that you had great results so far. Sounds very good. Now I'm tempted to mix my own Bassar this weekend ;D
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So I'm sorry I didn't make much use of the powders as I didn't manage to cook a baseuntil last sunday. I have finally tried the garam massala in a jalfrezi and I thought it lifted it up significantly, but for whatever reason, it didn't down on me to add bassar. Chaat massala is still one I am not sure where to use. Any thoughts on how to use it outside the traditional/chaat dishes?
In general, I really enjoyed the final outcome -- this jalfrezi was packed with flavour with a noticeable GM overtouch (I used a pinch, probably 1/8th - 1/6th of a TSP). I think these are really good quality spices, although it's not quite clear whether you would gain substantially from buying and or making them yourself. I will probably need to get back to this topic with a better idea.
The picture of my jalfrezi
(http://i.imgur.com/7HCHNy4l.jpg)
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Nice! Sounds like great quality (: This small amount, but still enough flavour, reminds me of good, fragrant homemade GM!
It's still somehow traditional, but not a chaat item per se, very easy to do and you will get a good taste of that masala - what about some sandwich? ;P I was thinking about the Bombay Sandwich, but you can make any sandwich you like, and spice it up with that Chaat. In fact, Chaat masala is pretty similiar to what they call "Sandwich masala" over there, just with a few more spices - and many sandwich vendors prefer it!
Salads, raitas, fingerfood... any BIR dish that needs a sour taste or pakistani food (almost anything "Lahori style") - there has to be something for you (: