Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Roida15 on March 25, 2016, 03:40 PM
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Rounded teaspoons unless stated other. All ground spices
6 Tumeric
2 Curry Powder ( I used Jalpur )
2 Bazaar Masala ( I used king of spice )
2 Paprika
2 Cumin
2 Coriander
1 Garam Masala ( I used Jalpur ) Heaped teaspoon
Half Green Cardamom
Just made a plain curry, madras and Vindaloo and best results so far.
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Three questions, if I may, Roida ?
1) Bazaar Masala : Is this actually "Bassar Curry Masala" rather than "Bazaar" ?
2) Paprika : Sweet, smoked, hot or other ?
3) Half Green Cardamom : 1/2 teaspoon or 1/2 whole cardamom, then ground ?
** Phil.
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Hi Phil,
Yes to point 1, sorry about spelling
2 just normal
3 half teaspoon of the ground stuff
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OK, all clear [1], many thanks Roida.
** Phil.
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[1] Well, apart from the paprika, perhaps; I normally use Hungarian, which is (relatively) hot; Spanish is, I think, somewhat milder/sweeter. See http://www.thekitchn.com/whats-the-difference-hot-sweet-68134 for a well-informed discussion of the differences, albeit from an American perspective.
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Is "Roidas" a brand or just your personal mixture? Perhaps you forgot the apostrophe and should have written "Roida's". Do you sell it or what? A bit of background would be useful.
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Is "Roidas" a brand or just your personal mixture?
I think that as Roida's forum name is "Roida15", George, it would be safe to assume that it is a personal blend ...
** Phil.