Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: ifindforu on December 24, 2011, 06:26 PM
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AS PROMISED
OK I KNOW ALL YOU ON HERE LOVE YOUR CURRIES AS YOU WOULDNT BE ON HERE.WE ARE NOT GOING TO BE TOLD THE TRUTH ABOUT BIR COOKING ASPEIALY FROM ANYONE THAT WORKS IN A BIR OR T/A I HAVE BEEN SEEKING TO MAKE CURRY LIKE MY LOCAL T/A FOR 30 YEARS ,BUT NOW WORKING IN ONE I HAVE THE CHANCE TO OBSERVE FIRST HAND HOW ITS FLAVOUR AND SMELL IS CREATED,NO DOUPT THERE IS ROOM FOR IMPROVMENT WITH SUCH GOOD COOKS ON HERE SO HERE IT IS MY SPICE MIX /REALY NOT MINE BUT MY T/A
I USE HEAPED DESERT SPOON FULLS
5 HALDI POWDER DESERT SPOON
5 CURRY POWDER DESERT SPOONS ANY CURRY POWDER BUT, EASTERN STAR IS THE BEST TO USE
3 JEERA POWDER DESERT SPOON
2 PAPRIKA POWDERDESERT SPOON
3 DHANIA POWDER DESERT SPOON
CHILLI POWDER 1 TEASPOON
1 GARM MASALA DESERT SPOON BUT NOT ANY ONE, YOU MUST USE JALPUR GARAM MASALA THIS IS THE ONE USED IN MAYBE 99% OF BIR OR T/A THEY BUY IT OR THEY KNOW HOW TO MAKE THE SMELL LIKE IT WHICH THEY WONT DISCLOSE BUT BECAUSE OF YOUR EFFORTS IVE REVEALED IT TO YOU SO HAPPY COOKING BY THE WAY SOME CHEFS USE 1 DESERT SPOON SOME USE 2 THATS HOW THERE ARE DIFFERSENT TASTES IN DIFFERENT BIR AND T/A
ALSO NOT ALL USE EASTERN STAR ALL THE BEST IFINDFORU YOU CAN GET IT HERE http://www.jalpurmillersonline.com/proddetail.php?catid=150&prdid=5811 (http://www.jalpurmillersonline.com/proddetail.php?catid=150&prdid=5811)
A GOOD PRICE FOR A GOOD PRODUCT THE BEST AND IN AN ASIAN FOOD STORE WHERE I BUY IT THEY SAID ALL THE RESTAURANTS IN THE AREA PURCHASE IT
I WOULD APPECIAT SOME FEEDBACK IF YOU TRY IT AND IT WILL HELP OTHERS AND WILL GIVE SOME NEW LIFE TO THIS FORUM AND MAYBE SOME NEW EXPERIENCES. GOING TO HAVE A PINT NOW AND HAVE A GOOD HOLIDAY
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Hi Terry,
Thanks very much for that and all the other information you have provided.
Will you still be selling the curry powder if there is enough demand?
Have a happy christmas :)
Paul
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Hi Terry,
Thanks very much for that and all the other information you have provided.
Will you still be selling the curry powder if there is enough demand?
Have a happy christmas :)
Paul
OF COURSE PAUL EVEN IF THERES NOT ENOUGH FEMAND ANYONE CAN PM ME AND ILL HELP
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ty for this recipe ifindforu - with regards to the garam masala is this 1 teaspoon or 1 desertspoon?
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ty for this recipe ifindforu - with regards to the garam masala is this 1 teaspoon or 1 desertspoon?
DESERT SPOON
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Well Terry, you did it, as promised, you give us your secret spice mix.
Many many thanks,
Have a great Christmas and a happy new year mate.
Ray :)
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ty for this recipe ifindforu - with regards to the garam masala is this 1 teaspoon or 1 desertspoon?
DESERT SPOON
TY
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I'm all in.
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Hi
paulp or jerry. as you already have some of the original mix powder, you could keep a little and make up a new one to spec but usin a more available mix powder to compare?
Barry
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This is very helpfull, thank you.
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This is very helpfull, thank you.
you are welcome
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It's good to share at Christmas ;) thanks ifindforu
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Nadolig Llawen Terry ;D
Pob Hwyl , Frank ;)
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The link to ebay for the Jalpur gm seems to be inactive or completed.
It looks like you can buy it direct and in not too large quantities:
http://www.jalpurmillersonline.com/proddetail.php?catid=150&prdid=5811 (http://www.jalpurmillersonline.com/proddetail.php?catid=150&prdid=5811)
Cheers,
Paul
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Hi paul, they sell it on ebay in small quantities, 100 odd grms, Im sure they supply Natco wholesale, not entirely sure what with, but Natco's GM is pretty good
ELW
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Hi paul, they sell it on ebay in small quantities, 100 odd grms, Im sure they supply Natco wholesale, not entirely sure what with, but Natco's GM is pretty good
ELW
SORRY BUT ITS GOT TO BE JALPUR AND ONLY THAT FOR THE BIR TASTE OTHERWISE NATCO WOULD BE GOING BACKWARDS SORRY
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The link to ebay for the Jalpur gm seems to be inactive or completed.
It looks like you can buy it direct and in not too large quantities:
http://www.jalpurmillersonline.com/proddetail.php?catid=150&prdid=5811 (http://www.jalpurmillersonline.com/proddetail.php?catid=150&prdid=5811)
Cheers,
Paul
GOOD ON YOU PAUL IVE UPDATED WITH YOUR LINK IN MY POST,, THANKS THAT PRICE IS CHEAP BUT THATS THE ONE I USED TO MIX YOUR SPICE AND YOU KNOW WHAT ITS LIKE.ITS ONLY FORWARD IN THIS FORUM
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SORRY BUT ITS GOT TO BE JALPUR AND ONLY THAT FOR THE BIR TASTE OTHERWISE NATCO WOULD BE GOING BACKWARDS SORRY
Hi Ifindforu, sorry i should have made that post clear, I think, although not entirely sure, that Jalpur supply Natco with spices to make Natco products - supplying wholesale to wholesale
ELW
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SORRY BUT ITS GOT TO BE JALPUR AND ONLY THAT FOR THE BIR TASTE OTHERWISE NATCO WOULD BE GOING BACKWARDS SORRY
Hi Ifindforu, sorry i should have made that post clear, I think, although not entirely sure, that Jalpur supply Natco with spices to make Natco products - supplying wholesale to wholesale
ELW
THATS OK MY FRIEND THEY ARE ALL IN IT TOGETHER. NOW WE ALL NEED TO BE. CURRY FOR ALL
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THATS OK MY FRIEND THEY ARE ALL IN IT TOGETHER. NOW WE ALL NEED TO BE. CURRY FOR ALL
Here, here. Look forward to continuing the curry journey with all of you in 2012. Merry Xmas to you and your families and a properous New Year (particularly with regard to curry making ;D ).
And Ifindforu, thanks for sharing ;)
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Am I dreaming or on some earlier thread somewhere, It was said that this spice mix had no haldi (turmeric) in it.
Sorry Terry, no offence, but I am just a tad confused ???
HS
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Am I dreaming or on some earlier thread somewhere, It was said that this spice mix had no haldi (turmeric) in it.
Sorry Terry, no offence, but I am just a tad confused ???
HS
NO LES CANT REMEMBER SAYING NO HALDI AS HALDI IS IN THE CURRY POWDER BUT AFTER SPEAKING WITH MY BOSS
HE TOLD ME THE SPICE MIX HE MAKES AND ITS AS IVE PUT DOWN ITS JUST CLEARING UP EARLIER POSTS, BUT THIS IS IT. DO NOT REDUCE THE GARAM MASALA BUT ONE COULD INCREASE IT , IF YOU FEEL YOU WANT TO REDUCE THE OTHER THEN FEEL FREE TO DO SO
AS EXPERIMENTING WOULD BRING FRESH THOUGHTS TAKE CARE LES
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Who is Les? :-\
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Am I dreaming or on some earlier thread somewhere, It was said that this spice mix had no haldi (turmeric) in it.
Sorry Terry, no offence, but I am just a tad confused ???
HS
NO LES CANT REMEMBER SAYING NO HALDI AS HALDI IS IN THE CURRY POWDER BUT AFTER SPEAKING WITH MY BOSS
HE TOLD ME THE SPICE MIX HE MAKES AND ITS AS IVE PUT DOWN ITS JUST CLEARING UP EARLIER POSTS, BUT THIS IS IT. DO NOT REDUCE THE GARAM MASALA BUT ONE COULD INCREASE IT , IF YOU FEEL YOU WANT TO REDUCE THE OTHER THEN FEEL FREE TO DO SO
AS EXPERIMENTING WOULD BRING FRESH THOUGHTS TAKE CARE LES
Cheers Terry, I must have been dreaming (Senior Moment ;D)
Have a good holiday, And all the best to you and yours,
Les
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Who is Les? :-\
HA HA HA
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Who is Les? :-\
Sorry Ray, I r les,
HS
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Sorry Ray, I r les,
HS
Well, I never knew that, Hi Les :D
Good news too, Just checked out Jalpur Millers website and the supply to my local Asian Supermarket, ASM in Ashton-under-Lyne, Lancs........happy days ;D
Ray :)
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Hi Terry,
Sorry for the delay but I found out I can't import unless it is commercially packaged even for amounts of 1kg or less which leaves me high and dry here in Australia unfortunately.
Interesting that there is no turmeric in it, most of the mix powders seem to have loads of it in it. At the restaurant here where I work, not that we use mixed powder, but in our masalas that go into the gravies, very little turmeric is actually used.
Regards,
Mark
the eastern star curry powder has more than enough turmaric
Quote from: ifindforu on Today at 10:28:36 PM
Quote from: hotstuff09 on Today at 10:17:49 PM
Am I dreaming or on some earlier thread somewhere, It was said that this spice mix had no haldi (turmeric) in it.
Sorry Terry, no offence, but I am just a tad confused ???
HS
NO LES CANT REMEMBER SAYING NO HALDI AS HALDI IS IN THE CURRY POWDER BUT AFTER SPEAKING WITH MY BOSS
HE TOLD ME THE SPICE MIX HE MAKES AND ITS AS IVE PUT DOWN ITS JUST CLEARING UP EARLIER POSTS, BUT THIS IS IT. DO NOT REDUCE THE GARAM MASALA BUT ONE COULD INCREASE IT , IF YOU FEEL YOU WANT TO REDUCE THE OTHER THEN FEEL FREE TO DO SO
AS EXPERIMENTING WOULD BRING FRESH THOUGHTS TAKE CARE LES
;)
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VV
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Quote from: Masala Mark on December 14, 2011, 11:35:33 PM
Hi Terry,
Sorry for the delay but I found out I can't import unless it is commercially packaged even for amounts of 1kg or less which leaves me high and dry here in Australia unfortunately.
Interesting that there is no turmeric in it, most of the mix powders seem to have loads of it in it. At the restaurant here where I work, not that we use mixed powder, but in our masalas that go into the gravies, very little turmeric is actually used.
Regards,
Mark
the eastern star curry powder has more than enough turmaric
Quote from: ifindforu on Today at 10:28:36 PM
Quote from: hotstuff09 on Today at 10:17:49 PM
Am I dreaming or on some earlier thread somewhere, It was said that this spice mix had no haldi (turmeric) in it.
Sorry Terry, no offence, but I am just a tad confused ???
HS
NO LES CANT REMEMBER SAYING NO HALDI AS HALDI IS IN THE CURRY POWDER BUT AFTER SPEAKING WITH MY BOSS
HE TOLD ME THE SPICE MIX HE MAKES AND ITS AS IVE PUT DOWN ITS JUST CLEARING UP EARLIER POSTS, BUT THIS IS IT. DO NOT REDUCE THE GARAM MASALA BUT ONE COULD INCREASE IT , IF YOU FEEL YOU WANT TO REDUCE THE OTHER THEN FEEL FREE TO DO SO
AS EXPERIMENTING WOULD BRING FRESH THOUGHTS TAKE CARE LES
;)
OOP'S, think I may have put my foot in it again ???
Les (proper name)
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Sorry Ray, I r les,
HS
Well, I never knew that, Hi Les :D
Good news too, Just checked out Jalpur Millers website and the supply to my local Asian Supermarket, ASM in Ashton-under-Lyne, Lancs........happy days ;D
Ray :)
Hi Ray, nice to meet you mate, And how lucky are you. Jalpur on your doorstep, I should check the bottom of your shoe's ;D
Les
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Just out of curiosity I priced the garam masala to ship to Australia through Jalpur Millers site.
Garam Masala: 1.79 Sterling
Shipping Cost: 65.99 Sterling.
Total Cost 67.78 Sterling
Lol don't think so, a wee bit to expensive to ship over :(
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Just out of curiosity I priced the garam masala to ship to Australia through Jalpur Millers site.
Garam Masala: 1.79 Sterling
Shipping Cost: 65.99 Sterling.
Total Cost 67.78 Sterling
Lol don't think so, a wee bit to expensive to ship over :(
Jesus, That is bloody expensive, Hope you told them that you don't want to buy the company, just the bag of spice ;D
Les
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Ralim,
you'd be better off getting someone to buy it for you and post it over in a jiffy bag.
can't see that costing nearly 70 quid
obviously you'd need to somehow give them the cash tho :)
Cheers
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Ralim, you'd be better off getting someone to buy it for you and post it over in a jiffy bag. can't see that costing nearly 70 quid obviously you'd need to somehow give them the cash tho :) Cheers
In the Christmas spirit of "Goodwill to all men" (ah, those wonderful non-PC days !), I would be quite happy to post the odd package of spices overseas to help our less fortunate Colonial friends ...
** Phil.
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Phil,
In the Christmas spirit of "Goodwill to all men" (ah, those wonderful non-PC days !), I would be quite happy to post the odd package of spices overseas to help our less fortunate Colonial friends ...
I doubt very much that it would make it through customes though. Our Aussie cousins are very particular as to what they let through their border controls. I know that they get really vexed with seeds and the like...!
Ray :-\
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Might be possible, Ray : here is chapter and verse from Icon, for chillies (ground fruit) for human consumption :
Condition C6904
Non-commercial
1. An Import Permit is not required.
2. Products must be packaged in clean, new packaging. Non-commercial packaging is acceptable.
3. If the product is in non-commercial packaging, or is in commercial packaging with labelling that is in a foreign language (non-English), then the product must be:
- easily identifiable to AQIS inspectors and
- permitted according to ICON.
If there is any doubt as to the identification of the commodity, or the goods do not meet the above conditions they must be destroyed, or exported at the importer
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Happy days Phil :)
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ifindforu,
you're a real star. will be much appreciated by all.
i too will try to find the jalpur locally - even for uk delivery is 8?.
are you going to stock some of the jalpur - the simplest for me would be to purchase both the Eastern star and the jalpur in 1 off order.
ps the addition of turmeric sounds spot on to me - it's a crucial ingredient. on a personal preference the equal amount of cumin and coriander is a surprise (the mouchak being 1:2 cumin:coriander) but as infindforu says the beauty is to start with this fantastic opportunity and then make further learning if necessary.
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Many thanks for that Ifindforu,can't wait to try this.
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One element contributing to the bir taste, may lie in an unknown. which is the catering size blends of curry powder. In the Uk these are supplied by a relatively small amount of suppliers, there are maybe 6 different brands suppling the industry in Glasgow,which is a large city, & possibly all of Scotland.This may be a reason why the 'taste' is widespread but slightly different per region. Chinese takeaways are probably a good indicator of brand. There is no Jalpur Garam Masala, no Eastern Star Curry powder in the Asian C&C's in Glasgow, so the claim that 90% of bir use it should be taken with a pinch of Garam Masala. There is however, Rajah Gold(which Ifindforu previously stated was used by most t/a??????????????) Eagle brand, Curry King, Ship Brand & a few others
Check your largest local asian C&c's for the 10kg range of catering curry powders...those will likely be the ones your bir use in their mix powder, if they even have one. (Ashoka, as witnessed by Panpot, use mainly East End spices & no mix powder although Im not sure of the curry powder brand in the base?)
JerryM / PaulP ,your excellent testing results of the goods, any goods. normally pre empts the questions in my head..keep it coming..but beware the men behind the curtain keeping themselves relevant for one reason or another ;)
Regards / Merry Christmas/Happy Year
ELW
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One element contributing to the bir taste, may lie in an unknown. which is the catering size blends of curry powder. In the Uk these are supplied by a relatively small amount of suppliers, there are maybe 6 different brands suppling the industry in Glasgow,which is a large city, & possibly all of Scotland.This may be a reason why the 'taste' is widespread but slightly different per region. Chinese takeaways are probably a good indicator of brand. There is no Jalpur Garam Masala, no Eastern Star Curry powder in the Asian C&C's in Glasgow, so the claim that 90% of bir use it should be taken with a pinch of Garam Masala. There is however, Rajah Gold(which Ifindforu previously stated was used by most t/a??????????????) Eagle brand, Curry King, Ship Brand & a few others
Check your largest local asian C&c's for the 10kg range of catering curry powders...those will likely be the ones your bir use in their mix powder, if they even have one. (Ashoka, as witnessed by Panpot, use mainly East End spices & no mix powder although Im not sure of the curry powder brand in the base?)
JerryM / PaulP ,your excellent testing results of the goods, any goods. normally pre empts the questions in my head..keep it coming..but beware the men behind the curtain keeping themselves relevant for one reason or another asala method is the same ;)
Regards / Merry Christmas/Happy Year
ELW
from my post /99% OF BIR OR T/A THEY BUY IT OR THEY KNOW HOW TO MAKE THE SMELL LIKE IT WHICH THEY WONT DISCLOSE that was my claim I did not say they all buy the JALPUR brand, once you see the ingredients you could make similar smelling masala I cant get EASTERN STAR in any c&c but in a super large outlet yes.So for that reason I make my claim /please dont be so suspicious but yes,they get different tastes in each BIR
using different make curry powder which I said
BUT the masala method is the same trust me.Ask Abdul Mohed if he is truthfull he will cofirm/they buy any
garam masala then add more spices to it to get a smell and taste similar to Jalpur
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ELW,
a while back i had it in my mind to try a "spice journey" as this was an area i'd not done justice to. i'd taken note of ~19 off mix powders off the site and made most. all essentially disappoint. yes there are a few that are quite good and the mouchak is one example, kushi is another.
i already had an inkling that the brand (or specific mix/ingredients) was important - i would not use either made (and i'd made a lot of variations post KD1) or bought garam until ashoka forced my hand on the East End Brand which i now keep on stock. i also make the tgad garam for use in base and pilau.
the mix powder won't make a huge difference if the rest is not right - it's a sort of ~1 percenter in overall terms but it become a significant factor the closer you get to the goal.
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from my post /99% OF BIR OR T/A THEY BUY IT OR THEY KNOW HOW TO MAKE THE SMELL LIKE IT WHICH THEY WONT DISCLOSE that was my claim I did not say they all buy the JALPUR brand, once you see the ingredients you could make similar smelling masala I cant get EASTERN STAR in any c&c but in a super large outlet yes.So for that reason I make my claim /please dont be so suspicious but yes,they get different tastes in each BIR
using different make curry powder which I said
BUT the masala method is the same trust me.Ask Abdul Mohed if he is truthfull he will cofirm/they buy any
garam masala then add more spices to it to get a smell and taste similar to Jalpur
Ifindforu, does your restaurant mix powder that was available on e-bay contain Jalpur garam masala or an adapted gm?
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from my post /99% OF BIR OR T/A THEY BUY IT OR THEY KNOW HOW TO MAKE THE SMELL LIKE IT WHICH THEY WONT DISCLOSE that was my claim I did not say they all buy the JALPUR brand, once you see the ingredients you could make similar smelling masala I cant get EASTERN STAR in any c&c but in a super large outlet yes.So for that reason I make my claim /please dont be so suspicious but yes,they get different tastes in each BIR
using different make curry powder which I said
BUT the masala method is the same trust me.Ask Abdul Mohed if he is truthfull he will cofirm/they buy any
garam masala then add more spices to it to get a smell and taste similar to Jalpur
Ifindforu, does your restaurant mix powder that was available on e-bay contain Jalpur garam masala or an adapted gm?
it uses Jalpur I fetched it for him so we buy it local in a pakistani c/c we buy it in 375 grms ?4.99
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Ifindforu, does your restaurant mix powder that was available on e-bay contain Jalpur garam masala or an adapted gm?
it uses Jalpur I fetched it for him so we buy it local in a pakistani c/c we buy it in 375 grms ?4.99
Thanks for confirming that Terry. I now just need to find a source for the Jalpur gm ???. I can feel a trip to Green Street coming on ;D
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Ifindforu, does your restaurant mix powder that was available on e-bay contain Jalpur garam masala or an adapted gm?
it uses Jalpur I fetched it for him so we buy it local in a pakistani c/c we buy it in 375 grms ?4.99
Thanks for confirming that Terry. I now just need to find a source for the Jalpur gm ???. I can feel a trip to Green Street coming on ;D
you wont regret it
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Ifindforu, does your restaurant mix powder that was available on e-bay contain Jalpur garam masala or an adapted gm?
it uses Jalpur I fetched it for him so we buy it local in a pakistani c/c we buy it in 375 grms ?4.99
Thanks for confirming that Terry. I now just need to find a source for the Jalpur gm ???. I can feel a trip to Green Street coming on ;D
you wont regret it
Look forward to my trip to Green Street later in the week, hoping it will bear fruit, well Jalpur gm at least ;D. I'm sure i'll pick up a few other bits while i am there ;). After all, would be damn right rude not to :o. Hopefully, i'll have something to report back later in the week.
Cheers Terry
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from my post /99% OF BIR OR T/A THEY BUY IT OR THEY KNOW HOW TO MAKE THE SMELL LIKE IT WHICH THEY WONT DISCLOSE that was my claim I did not say they all buy the JALPUR brand, once you see the ingredients you could make similar smelling masala I cant get EASTERN STAR in any c&c but in a super large outlet yes.So for that reason I make my claim /please dont be so suspicious but yes,they get different tastes in each BIR
using different make curry powder which I said
BUT the masala method is the same trust me.Ask Abdul Mohed if he is truthfull he will cofirm/they buy any
garam masala then add more spices to it to get a smell and taste similar to Jalpur
Hi Ifindforu, please don't take my sceptical demeanour the wrong way, it's just my way of figuring things out :)
I looked out all of Abdul Mohed's great looking recipies a while back & put them all together, the plan being to have a go at them...Im glad i never did, because, apparently his basic gravy, which is like many other gravies......is not his 'real' gravy, but a gravy for cr0 members to practise with ???
I only use Abdul's "Enhanced Gravy Recipe" when making his recipes now it is very close to one of my local takeaways, the Garlic Chilli Chicken, Chicken Madras, Achari Chicken, Chicken Bhuna and the Chicken Sagwala is just heaven and Lamb Keema with Peas is an excellent dish, i also have to say the Pumpkin and Carrot Jalfrezi was a complete surprise to me and a wonderfully spicy dish with no meat, enjoyed this immensely.
The Enhanced Gravy adds an extra depth to the flavour of the curries/dishes.
Hi Natterjak,
No you have not missed anything; I have not post it yet but will hopefully do next year. Hopefully by then, anyone who has made my basic gravy recipe, will have had enough practice to take it further.
Abdul
Why publish a gravy recipe you don't use or which you know is inferior to another you have? Why not post it now?...or last year?...or the year before?...like KD did years ago.
Thats the reason for my questions - when things just don't add up :-\
Regards
ELW
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ELW,
a while back i had it in my mind to try a "spice journey" as this was an area i'd not done justice to. i'd taken note of ~19 off mix powders off the site and made most. all essentially disappoint. yes there are a few that are quite good and the mouchak is one example, kushi is another.
i already had an inkling that the brand (or specific mix/ingredients) was important - i would not use either made (and i'd made a lot of variations post KD1) or bought garam until ashoka forced my hand on the East End Brand which i now keep on stock. i also make the tgad garam for use in base and pilau.
the mix powder won't make a huge difference if the rest is not right - it's a sort of ~1 percenter in overall terms but it become a significant factor the closer you get to the goal.
Hi JerryM, the Ashoka stuff has raised more questions for me than answers. I used Panpots reports & recipies, & your own test results to lay my own foundations in creating bir@home, as being a chain should have provided common ground...bir taste is definately in ashoka t/a & restaurants..but not in my attempts.Its a pity panpot doesn't post any more, as this is by far the best account of a bir kitchen experience i have read. judging by his posts, he took in all the important stuff, but he did say he never tasted the base on its own. I frequently get their t/a menu through my door, which states different ingredients here & there to the kitchen report ???
I don't think the brand of curry powder used in the base was stated, but he did mention the chef was keen to use East End brand..no mix powder stated either..Bunjara, assuming i've made it correctly hints at the flavour, but I think it smells better than it tastes, G&G paste is definately ashoka. Im going to stick with these recipies for the moment & look into those catering curry powders(what to do with 10kg??)..I enjoy reading your findings, it's a similar approach i take
Regards
ELW
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ELW,
a while back i had it in my mind to try a "spice journey" as this was an area i'd not done justice to. i'd taken note of ~19 off mix powders off the site and made most. all essentially disappoint. yes there are a few that are quite good and the mouchak is one example, kushi is another.
i already had an inkling that the brand (or specific mix/ingredients) was important - i would not use either made (and i'd made a lot of variations post KD1) or bought garam until ashoka forced my hand on the East End Brand which i now keep on stock. i also make the tgad garam for use in base and pilau.
the mix powder won't make a huge difference if the rest is not right - it's a sort of ~1 percenter in overall terms but it become a significant factor the closer you get to the goal.
Hi JerryM, the Ashoka stuff has raised more questions for me than answers. I used Panpots reports & recipies, & your own test results to lay my own foundations in creating bir@home, as being a chain should have provided common ground...bir taste is definately in ashoka t/a & restaurants..but not in my attempts.Its a pity panpot doesn't post any more, as this is by far the best account of a bir kitchen experience i have read. judging by his posts, he took in all the important stuff, but he did say he never tasted the base on its own. I frequently get their t/a menu through my door, which states different ingredients here & there to the kitchen report ???
I don't think the brand of curry powder used in the base was stated, but he did mention the chef was keen to use East End brand..no mix powder stated either..Bunjara, assuming i've made it correctly hints at the flavour, but I think it smells better than it tastes, G&G paste is definately ashoka. Im going to stick with these recipies for the moment & look into those catering curry powders(what to do with 10kg??)..I enjoy reading your findings, it's a similar approach i take
Regards
ELW
every night i go into work i dip my finger in the guravy to taste I KNOW the taste and through observation
and questions came up with what i think is the same guravy as my T/A guravyIt has so many things in it you need to try you wont look back [urlhttp://www.curry-recipes.co.uk/curry/index.php?topic=7621.0][/url]
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Hi ifindforu, ok, I will give your base a try when I have space in my freezer & will report back to you ..its going to be the last base i make for a while
Have you ever cooked a dish with this base, without the mix powder?
ELW
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Hi ifindforu, ok, I will give your base a try when I have space in my freezer & will report back to you ..its going to be the last base i make for a while
Have you ever cooked a dish with this base, without the mix powder?
ELW
yes I have BUT it mixproved very much when used the spice mix I basicly had a BIR OR T/A curry but made at home
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Have tried Bristol Sweet Mart and Masala Bazaar for Jalpur G/M but neither of them stock it and they are probably the two biggest stockists of Asian Spices in the Bristol Area,I also tried Tesco,Asda,Sainsbury's websites but nothing there either although the Jalpur website did say they supplied Tesco's :-\
Whether it's a regional thing I don't know but Jalpur don't seem very well supported around here ::)
But thankyou Ifindforu for the info; ;)
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ELW,
it's very hard to pin point where a members gaps are - following recipes is not easy without knowing the end taste and consequently needs a few makes to understand the individual tastes. i'll update my New Year resolutions post (more relevant) with a few thoughts.
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Having tracked down the Jalpur garam masala i've made up a quantity of Ifindforu's mix powder using rajah mild madras, not having any Eastern Star at present. I intend to cook Abdul's madras with it later using Abdul's basic gravy which i have done a couple of times now. I look forward to the results and will report back as soon as.
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Desert Spoon being 2 teaspoons (10ml) Right?
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Desert Spoon being 2 teaspoons (10ml) Right?
1 X 10 ML DESERT SPOON HEAPED
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Yes I understand that, but just wanted to clarify what YOU determine as a Desertspoon?
The norm on here is:
1 teaspoon = 5ml
1 desertspoon = 10ml
1 tablespoon = 15ml
As long as you are using these measurments as well then I know what to use whether it is a level desertspoon or a heaped desertspoon.
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Hi All
I have just tried to track down a supplier of Jalpur garam masala, the only place i can find is Jalpur millers online and the cost of pp from leicester is ?7.50p, as the goods only cost ?3.50. i think its a rip off!!, any one have any other links to a cheaper supplier/shop?
thanks
Andy Mac
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Hi All
I have just tried to track down a supplier of Jalpur garam masala, the only place i can find is Jalpur millers online and the cost of pp from leicester is ?7.50p, as the goods only cost ?3.50. i think its a rip off!!, any one have any other links to a cheaper supplier/shop?
thanks
Andy Mac
The only thing I can suggest Andy, Is for you to PM Terry (ifindforu) He may be able to help you out.
Or you could just use Rajah Garam Masala, which is the one Abdul recommends, Just a thought
Les
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I have just tried to track down a supplier of Jalpur garam masala
I tried to find Jalpur Garam Masala down Brick Lane (London) yesterday. It was the main reason I went there, to call at two large supermarkets. Neither place had heard of it. I'm not saying it's no good but, if "every BIR in the UK uses Jalpur" how come they'd never heard of it?
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I tried to find Jalpur Garam Masala down Brick Lane (London) yesterday. It was the main reason I went there, to call at two large supermarkets. Neither place had heard of it. I'm not saying it's no good but, if "every BIR in the UK uses Jalpur" how come they'd never heard of it?
some members are jumped on or ignored for posting questions such as this one George...but the question remains either way
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I have just tried to track down a supplier of Jalpur garam masala
I tried to find Jalpur Garam Masala down Brick Lane (London) yesterday. It was the main reason I went there, to call at two large supermarkets. Neither place had heard of it. I'm not saying it's no good but, if "every BIR in the UK uses Jalpur" how come they'd never heard of it?
Nothing in the Somerset Region either,
Maybe it a Welsh thing ;)
Les
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i looked for this jalpur brand too recently. none of the larger places had it or had heard of it.
i did manage to find a few boxes in some smaller shops in blackburn,(achari masala and some others, i forget which) no garam masala though and the ones that were on the shelf were dusty and out of date! ::)
i bought some natco gm to try :-\
revolting flavour if you ask me, its going straight in the bin ;)
Frank ;)
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ive managed to google it from Thailand here;
http://www.web-cell.co.uk/pandb4/page_24.htm (http://www.web-cell.co.uk/pandb4/page_24.htm)
P & B Foods Ltd, Bhagat Building, Planetrees Road, Bradford, West Yorkshire, BD4 8AE, United Kingdom.
T. int + 44 1274 660118 | F. int + 44 1274 668844 | E. info@pbfoods.co.uk
and yes it is listed - ive never heard of it and there is absolutely no way im gonna git it here!!
best, Rich
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It's
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I have just tried to track down a supplier of Jalpur garam masala
I tried to find Jalpur Garam Masala down Brick Lane (London) yesterday. It was the main reason I went there, to call at two large supermarkets. Neither place had heard of it. I'm not saying it's no good but, if "every BIR in the UK uses Jalpur" how come they'd never heard of it?
Nothing in the Somerset Region either,
Maybe it a Welsh thing ;)
Les
no not a welsh thing but the BIR T/A buy any garam masala and know what to add to make a similar smell and taste like jalpur i dont know how to make that mix,but jalpur is exactly the same smell and taste so that makes getting a BIR T/A taste easy er
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I got my garam masala today,it's very fragant indeed-I can certainly detect cloves in there somewhere.There's no comparison to my rather bland Rajah garam masala.I remember when I had my take-away lesson the Manager was keen to show me(and let me smell) their own home made garam masala.I'm sure that amongst the vast array of Patak's pastes this is one of the things a lot of places actually do make from scratch.
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Does anyone know if the ingredients are listed on the pack of the Japlur Garam Masala? I'm tempted to have a go at roasting some whole garam masla spices and grinding them to see what I can come up with.I brought a packet of this ages ago,I wonder how it would compare??
http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Garam-Masala-Whole.html#aISW012_2dp (http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Garam-Masala-Whole.html#aISW012_2dp)
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Does anyone know if the ingredients are listed on the pack of the Japlur Garam Masala? I'm tempted to have a go at roasting some whole garam masla spices and grinding them to see what I can come up with.I brought a packet of this ages ago,I wonder how it would compare??
http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Garam-Masala-Whole.html#aISW012_2dp (http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Garam-Masala-Whole.html#aISW012_2dp)
Hi jb. breakdown of ingredients are in this thread along with some other makes as well. Would be great if you could achieve something close to jalpur
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It's
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Does anyone know if the ingredients are listed on the pack of the Japlur Garam Masala? I'm tempted to have a go at roasting some whole garam masla spices and grinding them to see what I can come up with.I brought a packet of this ages ago,I wonder how it would compare??
I fear you'd have your work cut out for you in trying to match, let alone improve on, the aroma of some of these commercial blends. Well, for the first few minutes the pack is open anyway. After 1 week (max) you may as well throw the rest in the bin, the shelf life is that short.
Also, did you study much in the way of permutations and combinations in Maths at school? The number of ways of roasting a little, roasting medium, roasting a lot, or not roasting at all for perhaps 20 spices would run into huge numbers when taken together with all the options on quantities. It may have taken the manufacturers decades to come up with the best mix.
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Does anyone know if the ingredients are listed on the pack of the Japlur Garam Masala? I'm tempted to have a go at roasting some whole garam masla spices and grinding them to see what I can come up with.I brought a packet of this ages ago,I wonder how it would compare??
I fear you'd have your work cut out for you in trying to match, let alone improve on, the aroma of some of these commercial blends. Well, for the first few minutes the pack is open anyway. After 1 week (max) you may as well throw the rest in the bin, the shelf life is that short.
Also, did you study much in the way of permutations and combinations in Maths at school? The number of ways of roasting a little, roasting medium, roasting a lot, or not roasting at all for perhaps 20 spices would run into huge numbers when taken together with all the options on quantities. It may have taken the manufacturers decades to come up with the best mix.
So we'll decide it's a no hoper before we start George, shall we? And people wonder why progress is slow when such a positive attitude prevails. I'm sure jb would be doing plenty of research into garam masalas long before spices got anywhere near the pan and the results would be somewhere near half decent before we even got to hear about them. This is all part of the learning curve and we all set our own. If we all constantly p****d on other people's fires all the time this forum would become a wasteland which would be a huge injustice to all the hard work done by so many over the years including yourself. But it does now need some new ipetus. And as a senior member you should be encouraging this. If you can't then try to temper the negativity a bit eh?.
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I got my garam masala today,it's very fragant indeed-I can certainly detect cloves in there somewhere.There's no comparison to my rather bland Rajah garam masala.I remember when I had my take-away lesson the Manager was keen to show me(and let me smell) their own home made garam masala.I'm sure that amongst the vast array of Patak's pastes this is one of the things a lot of places actually do make from scratch.
I think you're right jb. This is probably one of the few things that a chef does to make his dishes unique. Alot of asian women i know make their own garam masala as taught by their mothers which was handed down etc etc.
If he doesn't make his own he takes a commercial brand and tweaks it to make it his own. Ifindforu says that Jalpur has the smell and taste but he is quite open in saying that the chef also knows what to add to another garam masala to closely replicate Jalpur. Some people have interrpreted his comments as though every BIR up and down the country use it. Cost wise it is more expensive but i suspect it is better quality than many others. I hope more people are able to try it. Personally i like what it adds and will continue to use it as my stock garam masala. Boy, is it pungent or what? :o Use with caution i think :D
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What would that be, around ?1.50 for 100g Phil? If so colour me interested. Martin
I think it would be a little more than that, Martin : the base price is about
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Yes apologies Phil, it was just a quick calculation in my head to get some idea.
Still would be interested in getting hold of some to try out.
Thanks
Martin
PS have you had a look here?
http://www.masti.co.uk/Foods/FoodProduct.aspx?productid=9441&sid=244 (http://www.masti.co.uk/Foods/FoodProduct.aspx?productid=9441&sid=244)
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PS have you had a look here? http://www.masti.co.uk/Foods/FoodProduct.aspx?productid=9441&sid=244 (http://www.masti.co.uk/Foods/FoodProduct.aspx?productid=9441&sid=244)
Yes, succeeded in registering, but not in checking out : their s/w seems dysfunctional at the moment, but it would be a cheaper source if I could manage to order from them !
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PS have you had a look here? http://www.masti.co.uk/Foods/FoodProduct.aspx?productid=9441&sid=244 (http://www.masti.co.uk/Foods/FoodProduct.aspx?productid=9441&sid=244)
Yes, succeeded in registering, but not in checking out : their s/w seems dysfunctional at the moment, but it would be a cheaper source if I could manage to order from them !
Here's another negative comment from me - what a useless website (masti.co.uk). I didn't even get as far as registering. It came up with some really weird error message. If they can't even get that right, what hope is there of them actually delivering anything.
Actually my previous post was a positive warning that trying to copy a brand name spice mix would not be easy. I didn't say it can't be done. Good luck to anyone who wants to try.
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I have to agree with George. To reproduce an existing commercial brand is futile. Spend a couple of years doing it by all means, but what is the point - just buy it! (or have many hours of fun trying... depends what stage of life you are at :D. Have fun with it I say)
If every BIR chef in this country has spent many years (minutes ordering Jalpur online!) concocting a similar GM, then sending it back to Jalpur,(then ordering back from Jalpur!) then the secrets out.........
If the GM on it's own, or Eastern star chinese curry powder ::) is not the big SECRET! (Quelle surprise!), then, lets stop arguing all the time, like my Children did all over Christmas!!!!!
Monkey see, monkey do! (It's the way MALE humans work).....
Watch it being made, make 1 yourself..... spread the word.( All from scratch!!) .......Hijack a Chef if ya can.........it's the only way.
It might be the end of the world this year, but ...lets just make one good BIR curry at home before we go!!!!!!!
Cheers
Phil
PS ..... I do not care about the chemistry of a curry, If I can make it at home .....Happy Days :-)
Edited...
Must remember which forum I'm on......others are much more ......liberal.
I sincerly apologise for the bad language.....won't happen again.
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If I could buy Jalpur GM easily then I would.The thing is I can't.Terry kindly posted me some for free but I have found it impossible to find anywhere;I got the same error message as George from their website.I thought it would be interesting to see how a pre-made GM pack freshly roasted and ground would compare.
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It might be the end of the world this year, but for goodness sake....lets just make one good BIR curry at home before we go!!!!!!!
Cheers
Phil
PS ..... I do not give a damn about the chemistry of a curry, If I can make it at home .....Happy Days :-)
If I offend....Ban me :-)
Very eloquently put Phil, like it ;D
Les
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Here's another negative comment from me - what a useless website (masti.co.uk). I didn't even get as far as registering. It came up with some really weird error message.
Update - to my amazement I received this morning an email from masti with a facility to activate my account. So it did work, after all! I think they still need to sort out the way their website works but, also in their favour, they use a normal UK phone number, starting 01, rather than some premium rate number starting with 0844, 0845, 0870, 0871 or similar.
Here's part of their message. Maybe they are good people, after all!
"Welcome to masti.co.uk, a truly asian experience & Thank You for Registering
Apologies for the delay, we are experiencing some problems with our outbound mail.
Please click on the link below to activate your masti.co.uk account"
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Here's another negative comment from me - what a useless website (masti.co.uk). I didn't even get as far as registering. It came up with some really weird error message.
Update - to my amazement I received this morning an email from masti with a facility to activate my account. So it did work, after all! I think they still need to sort out the way their website works but, also in their favour, they use a normal UK phone number, starting 01, rather than some premium rate number starting with 0844, 0845, 0870, 0871 or similar.
Here's part of their message. Maybe they are good people, after all!
"Welcome to masti.co.uk, a truly asian experience & Thank You for Registering
Apologies for the delay, we are experiencing some problems with our outbound mail.
Please click on the link below to activate your masti.co.uk account"
i dont think you will find mixed powder at masti.co.uk
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i dont think you will find mixed powder at masti.co.uk
I wasn't looking for mixed powder. I was looking for your recommended brand of Garam Masala.
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I also got fully registered with masti toay and logged in at last. Picked UK next day delivery.... They don't deliver to central Scotland... Doh!
Amateur hour...
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i dont think you will find mixed powder at masti.co.uk
I wasn't looking for mixed powder. I was looking for your recommended brand of Garam Masala.
which one is that GEORGE
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If I offend.....Ban me :-)
Yes, you do offend some of us; do you use the same language in the playground to the other children ?
Reported to moderator (totally unnecessary obscenity in a public forum).
** (The other) Phil
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I have to agree with George. To reproduce an existing commercial brand is futile. Spend a couple of years doing it by all means, but what's the point - just buy it! (or have many hours of fun trying... depends what stage of life you are at :D. Have fun with it I say)
If every BIR chef in this country has spent many years (minutes ordering Jalpur online!) concocting a similar GM, then sending it back to Jalpur,(then ordering back from Jalpur!) then the secrets out..........HOOOOO Rayyyyy.
If the GM on it's own, or Eastern star chinese curry powder ::) is not the big SECRET! (Quelle surprise!), then, lets stop arguing all the time, like my Children did all over Christmas!!!!! (or your XBOX is going in the bin ! >:( ),
Monkey see, monkey do! (It's the way MALE humans work).....(If you are a woman just talk rubbish for years, to get something sorted!!!!!!!!.....................................OH HANG ON............IS THIS A GIRLY FORUM)
Watch it being made, make 1 yourself..... spread the word.( All from scratch!!) .......Hijack a Chef if ya can.........it's the only way.
It might be the end of the world this year, but for goodness sake....lets just make one good BIR curry at home before we go!!!!!!!
Cheers
Phil
PS ..... I do not give a damn about the chemistry of a curry, If I can make it at home .....Happy Days :-)
If I offend.....Ban me :-)
Is there any need for this repulsive language ?
My grandchildren love Asian food. I introduced them to this great forum now they have been banned by there mother, shame on you
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If I offend.....(moderated).......Ban me :-)
Yes, you do offend some of us; do you use the same language in the playground to the other children ?
Reported to moderator (totally unnecessary obscenity in a public forum).
** (The other) Phil
I'm sorry to say there are a handful of words in CurryCrazy's post which I would like to edit out but, seeing as my plea to be given permission to carry out such quite rare, minor editing, fell on deaf ears I consider it would be improper for me to act.
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I'm sorry to say there are a handful of words in CurryCrazy's post which I would like to edit out but, seeing as my plea to be given permission to carry out such quite rare, minor editing, fell on deaf ears I consider it would be improper for me to act.
Fully understand and agree, George, but I do believe that it is within your remit to give a private or public warning to the perpetrator if you believe that it is deserved ...
** Phil.
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ifinforu has very kindly set me a sample pack of the jalpur garam.
work is hectic at the moment and will try to make base asap to enable try out of the mouchak mix using the jalpur garam.
the only initial comment is that the jalpur is "lightly" coloured along the lines of the East End Garam which is the best i've come across to date.
ps for info don't forget i see 2 off types of garam which are completely different one at frying and the other for base.
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ifinforu has very kindly set me a sample pack of the jalpur garam.
work is hectic at the moment and will try to make base asap to enable try out of the mouchak mix using the jalpur garam.
the only initial comment is that the jalpur is "lightly" coloured along the lines of the East End Garam which is the best i've come across to date.
ps for info don't forget i see 2 off types of garam which are completely different one at frying and the other for base.
Hi Jerry, just for my own clarity i have a couple of questions for you.
- Are you making IFFU's base or your normal base with the revised Mouchak mix
Are you saying that a BIR kitchen uses two types of GM, one for use in bases and a different type for addition to the dish itself
Re the colouring i've just compared it the the trs brand i have and its darker but vs the Rajah it's lighter ::)
Look forward to hearing the results of your experiments mate.
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CurryCrazy - Im sorry but too many people find certain words in an earlier post of yours highly offensive and I must say I agree with them. Please give me permission to edit out the swear words, by replying on this thread. I'll leave the main body of your message intact.
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I edited it out yesterday George.
Once again, many apologies
Phil
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I edited it out yesterday George.
Once again, many apologies
Phil
Hi Phil
It takes gut's to admit and apoligise when you are wrong, well done mate.
A few more on here should take notice
Les
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but I do believe that it is within your remit to give a private or public warning to the perpetrator if you believe that it is deserved ...
** Phil.
CurryCrazy - Im sorry but too many people find certain words in an earlier post of yours highly offensive and I must say I agree with them. Please give me permission to edit out the swear words, by replying on this thread. I'll leave the main body of your message intact
I'll be happy to be given moderator responsibilities for the specific task of removing any obvious spam as soon as I see it. I'd pledge not to remove or modify any other posts (however bad!) even if I could from an access point of view
1) I'd pledge to remove only obvious spam, e.g. adverts for Viagra. Even if you started telling someone to F off, I wouldn't remove that, nor dubious posts like someone promoting their own book or restaurant. I trust such moderation wouldn't be contentious, unless you want to sell Viagra. I agree with Phil that access control is also needed, like I first suggested by way of a probation period.
Why don't you just stick to what you "pledged" George; i.e. only removing spam ::)
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but I do believe that it is within your remit to give a private or public warning to the perpetrator if you believe that it is deserved ...
** Phil.
CurryCrazy - Im sorry but too many people find certain words in an earlier post of yours highly offensive and I must say I agree with them. Please give me permission to edit out the swear words, by replying on this thread. I'll leave the main body of your message intact
dont forget to give your experiences of using the jalpur garam masala
I'll be happy to be given moderator responsibilities for the specific task of removing any obvious spam as soon as I see it. I'd pledge not to remove or modify any other posts (however bad!) even if I could from an access point of view
1) I'd pledge to remove only obvious spam, e.g. adverts for Viagra. Even if you started telling someone to F off, I wouldn't remove that, nor dubious posts like someone promoting their own book or restaurant. I trust such moderation wouldn't be contentious, unless you want to sell Viagra. I agree with Phil that access control is also needed, like I first suggested by way of a probation period.
Why don't you just stick to what you "pledged" George; i.e. only removing spam ::)
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I edited it out yesterday George.
Once again, many apologies
Phil
Hi Phil
It takes guts to admit and apologise when you are wrong, well done mate.
Hear, hear : I strongly second that sentiment.
** (The other) Phil.
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Why don't you just stick to what you "pledged" George; i.e. only removing spam ::)
Please ignore Cory Ander, George (if you have not already done so); I, and I suspect the vast majority of members, are very grateful for your hard work as Moderator, and if you now feel sufficiently experienced and confident in this role, I certainly have no objections to your widening your remit to include dealing with inappropriate language, particularly in view of the very tactful and diplomatic way in which you proposed to deal with the recent incident.
** Phil.
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Please ignore Cory Ander, George (if you have not already done so); I, and I suspect the vast majority of members, are very grateful for your hard work as Moderator, and if you now feel sufficiently experienced and confident in this role, I certainly have no objections to your widening your remit to include dealing with inappropriate language, particularly in view of the very tactful and diplomatic way in which you proposed to deal with the recent incident
** Phil
Please ignore Phil ("the other Phil", etc), George, I, and I suspect many members (thought I don't know because I haven't asked them) expect you to keep to your "pledge" and, therefore, for you to just remove spam.
Phil, if you think George is "tactful" and "diplomatic", then I think you must have rocks in ya 'ead! ::)
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for my own clarity i have a couple of questions for you.
- Are you making IFFU's base or your normal base with the revised Mouchak mix
Are you saying that a BIR kitchen uses two types of GM, one for use in bases and a different type for addition to the dish itself
Re the colouring i've just compared it the the trs brand i have and its darker but vs the Rajah it's lighter ::)
Look forward to hearing the results of your experiments mate.
curryhell,
i'm using my normal bases (rajver, saffron, mytake). i've looked at the ifindforu base spec and see no difference to what i've tried in the past. the "bagar" part of the method is something i might revisit but i don't feel it will make much difference. i make all bases the same way these days and they end up sort of very similar in terms of characteristics. there is slight difference in the final dish.
i have very little knowledge of BIR practise and have posted what i've picked up. pretty much all that i do is picked up from this site and essentially from trial and error. i use 2 off types of garam masala which taste very different - one is the east end which i use at frying and when called for in pastes etc ie tikka. this is what i think most people would call garam masala. tgad2007 put me onto a roasted garam which i use in base. i started out using a muslin cloth then a spice ball and have gradually adopted out of ease the tgad approach. this "spice" i call garam masala as i know no other name ofther than say "whole spice". i see it as a piece of the jigsaw.
going to be next weekend before i get to making base to try out the ifindforu jalpur garam sample in the mouchak mix. these days the local restaurant mid week credit cruncher and the staff curry are sorting my needs.
best wishes,
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for my own clarity i have a couple of questions for you.
- Are you making IFFU's base or your normal base with the revised Mouchak mix
Are you saying that a BIR kitchen uses two types of GM, one for use in bases and a different type for addition to the dish itself
Re the colouring i've just compared it the the trs brand i have and its darker but vs the Rajah it's lighter ::)
Look forward to hearing the results of your experiments mate.
curryhell,
i'm using my normal bases (rajver, saffron, mytake). i've looked at the ifindforu base spec and see no difference to what i've tried in the past. the "bagar" part of the method is something i might revisit but i don't feel it will make much difference. i make all bases the same way these days and they end up sort of very similar in terms of characteristics. there is slight difference in the final dish.
i have very little knowledge of BIR practise and have posted what i've picked up. pretty much all that i do is picked up from this site and essentially from trial and error. i use 2 off types of garam masala which taste very different - one is the east end which i use at frying and when called for in pastes etc ie tikka. this is what i think most people would call garam masala. tgad2007 put me onto a roasted garam which i use in base. i started out using a muslin cloth then a spice ball and have gradually adopted out of ease the tgad approach. this "spice" i call garam masala as i know no other name ofther than say "whole spice". i see it as a piece of the jigsaw.
going to be next weekend before i get to making base to try out the ifindforu jalpur garam sample in the mouchak mix. these days the local restaurant mid week credit cruncher and the staff curry are sorting my needs.
best wishes,
Thanks for clarifying Jerry. I always assume that when someone mentions garam masala they are talking about the powder variety. Obviously, a mixture of whole spices too is a garam masala and am myself contemplating put some in my base gravy during the cooking stage. Look forward to hearing how the Jalpur fares in the mouchak mix ::)
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Obviously, a mixture of whole spices too is a garam masala and am myself contemplating put some in my base gravy during the cooking stage. Look forward to hearing how the Jalpur fares in the mouchak mix ::)
Hey CH, with that I mind, I wonder if this maybe of some use to you, just for ideas maybe?
http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0) This is a very good base and I've used it many many times, a little tip though, maybe omit or reduce the amount of mace?
Hope that helps mate?
Ray :)
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Hi CH, totally agree with Ray about the ABC recipes and about reducing the amount of mace, and possibly cassia sticks when making that base. I did like the way the dishes all came together when you used the pre-cooked meat and veg.
One to revisit sometime.
Paul
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I did like the way the dishes all came together when you used the pre-cooked
Hi Paul,
Agreed, I think this is one set of recipes that work better together than individually.
Ray :)
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Obviously, a mixture of whole spices too is a garam masala and am myself contemplating put some in my base gravy during the cooking stage. Look forward to hearing how the Jalpur fares in the mouchak mix ::)
Hey CH, with that I mind, I wonder if this maybe of some use to you, just for ideas maybe?
http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0) This is a very good base and I've used it many many times, a little tip though, maybe omit or reduce the amount of mace?
Hope that helps mate?
Ray :)
Cheers Ray. Have read this thread and i think the general concensus is to beware or avoid the mace and don't overdo the cassia bark either ???. I have read a couple of other threads which include the use of black cardamoms as well. I've just got to decide which base i am going to work with and then i can start trying to tailor it to my local BIR taste. That should be a challenge :o Over the years i have regularly found whole spices in my curries which can only have come from the base :)
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Over the years i have regularly found whole spices in my curries which can only have come from the base :)
Highly unlikely in my opinion. The whole spices are far more likely to have come from the finished dish rather than the base gravy. It's in the finished dish where flavours are fine tuned and tweaked and that's where the Chef would be using whole spices.
Very few if any base gravy's I've ever come across use whole spices in them. That's not to say that they can't/won't/shouldn't contain whole spices - but it's not usual practice in my experience.
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Over the years i have regularly found whole spices in my curries which can only have come from the base :)
Highly unlikely in my opinion. The whole spices are far more likely to have come from the finished dish rather than the base gravy. It's in the finished dish where flavours are fine tuned and tweaked and that's where the Chef would be using whole spices.
Very few if any base gravy's I've ever come across use whole spices in them. That's not to say that they can't/won't/shouldn't contain whole spices - but it's not usual practice in my experience.
Well I am afraid I have to beg to differ with regard to the dish I am talking about. I cannot speak for other dishes so you may well be right. My dish of choice up until recently has always been chicken phall. Whilst I appreciate the subtleties and flavours of other dishes I always find myself hankering for a good robust tasty curry laden with chilli in various guises. I have stood and watched my local BIR prepare this for me many times, and trust me the only whole thing that's added is green chillies. However, on occasions when I
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However, on occasions when I
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However, on occasions when I
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Hi,
Here we add whole spices to the base gravies, they are very rarely ever added to a finished dish.
As an example, Butter gravy has green card, cinnamon stick, cloves, bay leaves. Onion Gravy has cloves, black cardamom, cinamon sticks, and sometimes star anise if no big cards available.
Don't get added to the final dishes as no one really wants to bit into a whole spice, if they are noticed when going into the final dish then they are removed, sometimes we miss them though.
Regards,
Mark
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Hi,
Here we add whole spices to the base gravies, they are very rarely ever added to a finished dish.
As an example, Butter gravy has green card, cinnamon stick, cloves, bay leaves. Onion Gravy has cloves, black cardamom, cinamon sticks, and sometimes star anise if no big cards available.
Don't get added to the final dishes as no one really wants to bit into a whole spice, if they are noticed when going into the final dish then they are removed, sometimes we miss them though.
Regards,
Mark
Hi Mark, any chance you could post your gravy recipe's I remember you mentioned them a while back. I'm in Scotland UK, & in the better quality bir's here they will temper the whole spices in a speciality dish(they won't miss you with the price
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Hi,
Here we add whole spices to the base gravies, they are very rarely ever added to a finished dish.
As an example, Butter gravy has green card, cinnamon stick, cloves, bay leaves. Onion Gravy has cloves, black cardamom, cinamon sticks, and sometimes star anise if no big cards available.
Don't get added to the final dishes as no one really wants to bit into a whole spice, if they are noticed when going into the final dish then they are removed, sometimes we miss them though.
Regards,
Mark
Mark, for the spices to remain whole do you add the spices after the blending stage and then do the final simmer ?
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black cardamom has a very strong taste. i stopped using it back in KD1 times. with my CR0 inspired understanding of depth of spice but no one spice overpowering i suppose it should go back on the to do list.
for info i currently perceive it in the same bag as cassia ie not part of the BIR product
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Hi terry, managed to get jalpur gm from clare foods in city rd today. it is that strong i can smell it through the box before i have even opened it. It smells not unlike the one i used to make on a course i did about 4yrs ago. i will dig it out & put it on this thread, see what you guys think. Eastern star, is that from globel as clare stores don't sell it?
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Hi terry, managed to get jalpur gm from clare foods in city rd today. it is that strong i can smell it through the box before i have even opened it. It smells not unlike the one i used to make on a course i did about 4yrs ago. i will dig it out & put it on this thread, see what you guys think. Eastern star, is that from globel as clare stores don't sell it?
Its from globals 10 kilo tin ?29.95
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hi all
hope you dont mind me asking but
whats the verdict on this then?
Is it worth a try?
Does it bring us any closer to the BIR taste?
Thanks in advance.
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Hi Thomas,
I've been using it and yes it is a good spice mix. Whether it takes you any closer to BIR is down to you to decide really.
You can buy some here:
http://www.ebay.co.uk/itm/EASTERN-STAR-CURRY-POWDER-USED-RESTAURANTS-CHINESE-INDIAN-/120861545450?pt=UK_Home_Garden_Food_SM&hash=item1c23e8d3ea (http://www.ebay.co.uk/itm/EASTERN-STAR-CURRY-POWDER-USED-RESTAURANTS-CHINESE-INDIAN-/120861545450?pt=UK_Home_Garden_Food_SM&hash=item1c23e8d3ea)
If you order you can specify that you want the Indian spice mix otherwise you would just get the curry powder.
Paul
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Thanks for that PaulP
I will give it a try.
I have been happy for a while using the SNS june base and the matching madras but it looks like i have the bug again so time to start experimenting i think ;D
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Thomasm,
a lot of other things take precedence over this ie have a bigger impact on BIR taste.
for me it did make a difference and is a big part of my remaining gap.
i still intend to close it out fully. i don't know if it is the curry powder or the garam or both that makes this difference.
the fleet5 established that "chef" garam goes into the mix powder. i make the tgad2007 version and have not yet tried it in the mouchak mix powder which i use. to date i'd only used branded garam in mix powder. it could well that the "chef" garam is as good as the jalpur. i just don't know yet. for completeness i feel i will need to make the fleet5 chef garam although the spec does not send me wild.
i also have a sample from ifindforu of the jalpur that i want to try out using it in the mouchak mix.
the only issue i have is the supply. none of my local places sell either Jalpur garam or eastern star curry powder and i don't fancy buying big tins to sit in my kitchen.
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Thomasm,
I agree with JerryM that the mix powder is only part of the picture. There are many good mix powders on the site. Just make sure you always use fresh ingredients. From memory the SnS base doesn't use a mix powder as such and the suggested recipes also use individual spices. That was my first recipe from cr0 a few years ago and I was hooked from that moment after 20 odd years of on/off trying to make curries at home.
Check out Abdul Mohed's base and recipes (8 spice mix), ChewyTikka's base and mix powder, the new stuff from the visit to restaurant in Fleet.
Cheers,
Paul
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Thanks jerrym and paulp for your advice as i work in bradford i will have a nosey in some of the local asian supermarkets and cash and carrys although i am sure i will be greeted by some strange looks from the locals ;D I will see what the availability is and take it from there.
you are right paulp when you say the SNS did not use any pre mixed powder so this will be a totally new and exciting project for me.
looks like i will have to restock my spices and consider grinding my own from seed i will make some of these mixes and see if it makes a differance to the final dish.
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Thomasm,
a lot of other things take precedence over this ie have a bigger impact on BIR taste.
Hi jerryM in terms of precedence what would you say the more important things are??
Thanks
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Thomasm,
i see it as a jigsaw and without all the pieces it's no good. some pieces can go in different ways which makes things difficult or "personal preferenced" ie what type of BIR you're used to. BIR does very considerably across the UK.
it's hard to look back and pin point breakthrough's from my trial and error approach (and a lot of help from CR0 members). these don't need thinking about:
no 1 would be knowing how the base needs to taste. i see a 2nd stage of cooking after blending as essential. most bases on the site don't do this. i was very lucky at my local TA as they gave me a carton straight out of the pot. i'd encourage to do same - that way you know where your batting on the taste.
no 2 is pan, chef spoon, burner.
no 3 is what i call pastes and sauces like bunjarra, pre cooking onions (both boil and fry) etc
no 4 is the finer points like reclaimed oil, mix powder
the good news is that everything needed is on this site - the trouble is weeding out what works and what does not as often there is conflicting advice. the only way is to try it for yourself and above all have some real good fun doing so.
best wishes,
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Thanks jerryM,
That answers my questions perfectly,
1/I dont have a good relationship witH a t/a or restaurant but the 2nd stage cooking i will try.
2/I have an electric hob and have been using a wok and rosle spatula,i have bought a spoon but dont like the abrasivness off it in the pan it makes me cringe ::)
3/sauces or pastes i have never tried,so one to investigate any recomendations greatly appreciated.
4/is also something for me to look into
It is a dark and murky path though trying to acheive this taste especially for a perfectionist borderline OCD like myself i dont cope well with not being able to do/acheive something it drives me mad >:(
my wife thinks im nuts :o
but loves eating my experiments ;D
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Thomasm,
this base will give you a good idea on the method and the taste that's needed (http://www.curry-recipes.co.uk/curry/index.php?topic=3462.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3462.0)). i now use slow simmer throughout and keep lid on for 2nd stage. i use the same method for all bases that i make the others being rajver and saffron.
you can get very decent result on an electric hob with a good flat bottomed pan and a splash guard. you won't need the abrasiveness on a hob. the thinness of the base can be less too.
the starting point for the sauces and pastes is the Ashoka. it's something i still don't feel we have a definitive list of what BIR's use. my list includes garlic puree, g/g puree, bunjarra, red chilli sauce, green chili sauce, red masala sauce (combine as per Zaal inc the white for such as korma), nagga sauce, pathia, green chutney "hari". i tend to make a batch and store as ice cubes. best is fresh and aim for g or g/g along bunjarra to be fresh whenever poss. i also include boiled chopped onion, hot fried sliced onion/green pepper.
essential too - the tgad2007 chef garam (there is a Zaal version too) - i now use the powder form in place of the muslin bag or spice ball (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181 (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181)).
for mix powder there are quite a few goods ones although i've not tried loads (Derek Dansak, CA aka, Kushi, Bruce Edwards). i currently only use mouchak. i don't add "extra's" ie garlic powder, msg, cardamom seed etc. i only work on coriander:cumin seed of 2:1.
on a hob the technique is not as obvious as on a hot burner and this is worth a look (http://www.curry-recipes.co.uk/curry/index.php?topic=2968.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2968.0))
as you get into things just post questions in the relevant areas.
given his current absence "CA" it's well worth mentioning that he is a star and has learnt me a great deal.
if you are technically minded i posted a base spreadsheet a while ago which might be of interest. the reason for mentioning CA is that i started on CR0 in his base development group and see this as essential grounding/starting point.
much in common, best wishes
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if you are technically minded i posted a base spreadsheet a while ago which might be of interest. the reason for mentioning CA is that i started on CR0 in his base development group and see this as essential grounding/starting point.
much in common, best wishes
Where is this Jerry?
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Christmas for me arrived today - i opened the packet of jalpur that ifindforu kindly sent me some weeks ago. i have base on the go and ready to try it out.
have so far done wet finger taste. the most surprising thing is that the branded garam (for me east east - the best i've found) is rubbish in comparison and i feel a clear differentiator.
i've also wet finger compared with my tgad2007 garam - very similar. i think the infindforu jalpur has cloves and black cardamom where as my tgad version has neither. i need to do a few more tastings. so far i see both have attributes and it's not necessarily for me an or.
i've not tasted the eastern star but feel this is less likely to be key.
left clockwise: tgad, mouchak, ifindforu mix powder, jalpur
(http://www.curry-recipes.co.uk/imagehost/pics/be1ac9fb1771d91cb1354aa7d36b4227.jpg) (http://www.curry-recipes.co.uk/imagehost/#be1ac9fb1771d91cb1354aa7d36b4227.jpg)
left clockwise: eastend, mouchak, jalpur, tgad
(http://www.curry-recipes.co.uk/imagehost/pics/d7464c2a53f4c21000131bca3f7956da.jpg) (http://www.curry-recipes.co.uk/imagehost/#d7464c2a53f4c21000131bca3f7956da.jpg)
ps curryhell will find it later this afternoon
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curryhell,
link http://www.curry-recipes.co.uk/curry/index.php?topic=2368.msg26832#msg26832. (http://www.curry-recipes.co.uk/curry/index.php?topic=2368.msg26832#msg26832.)
if it is of use then i can upload the current version - probably not a great deal different
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curryhell,
link http://www.curry-recipes.co.uk/curry/index.php?topic=2368.msg26832#msg26832. (http://www.curry-recipes.co.uk/curry/index.php?topic=2368.msg26832#msg26832.)
if it is of use then i can upload the current version - probably not a great deal different
Thanks for posting the link Jerry but it isn't working down this end :-\ . The message i'm getting when i try to access it is:
"The topic or board you are looking for appears to be either missing or off limits to you."
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Just to let people know found some Jalpur GM in Tooting cost 2.50 175g for any London followers near by
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curryhell,
not sure about the link (archived?). i will need to find a hosting site as i can't upload direct to CR0. alternatively pm me with your email and i will send copy.
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i've had 2nd thoughts on the eastern star - i think it is important. have side by side tasted again the mouchak and the sample mix powder sent by ifindforu - miles apart in terms of smoothness and zing.
i've ended up making the Zaal Chef Masala to compare with the tgad2007 and the jalpur.
i'm still tasting as the comparison is not clear cut for me. the Zaal took me by surprise - i'd expected not to like given the casia.
i'm going to need to do quite a bit of work before deciding further. my thought is to make a combined version as each has some really good attributes. i also need to try out the Zaal 1st in the mouchak given it's pedigree.
just cooked 2 off madras and it's very clear that the super mix powder will not really show up in "hot" dishes. this top notch mix powder is for the special dishes.
Clockwise starting top left: Jalpur, Zaal, tgad2007
(http://www.curry-recipes.co.uk/imagehost/pics/f3b69cdb7c7f063ca22985131f1b1107.jpg) (http://www.curry-recipes.co.uk/imagehost/#f3b69cdb7c7f063ca22985131f1b1107.jpg)
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Just to let people know found some Jalpur GM in Tooting cost 2.50 175g for any London followers near by
Hi Michael,
Which shop in Tooting did you find the Jalpur?
Thanks, Frank. :)
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Patel Bros .They had afew brands of GMs Ive never heard of
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Cheers Michael.
Thats me sorted ;)
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my 1st go on trying to get a better understanding did not go well.
i made 2 off kashmiri. 1 off with mouchak mix powder but with the shop bought East End garam replaced by the Zaal Chef Garam. Dish no2 was with standard mouchak.
unfortunately i cooked dish 2 much better than dish 1 and this ruined any ability to compare (the std dish actually tasting better).
i've now added jalpur garam into the Zaal garam mix powder and will try out next.
i don't see this being easy to crack (what causes the smoothness & zing) and feel it will take some time. hence below is what i think just in case others have any thoughts:
1) the premium curry powders (say eastern star & rajah gold) are better than those in the Asian shops and well worth buying
2) the jalpur garam is essentially a "chef garam" and something that we are capable of making at home. i see a combination of tgad, Zaal and the key ingredients in the jalpur (black cardamom and possibly cloves)
3) turmeric has a harshness. removing this from the mix powder and increasing the proportion of curry powder improves the smoothness (i think this is what ifindforu has already posted not in words but in his mix suggestion). the amount of turmeric in base needs to be increased to maintain the net amount.
4) reducing the chilli powder (as per Zaal) also helps the smoothness
for cooking solely hot dishes ie chilli read madras and above all of this makes no difference. it applies solely to the "cream" dishes.
the only guidance in moving forward seems to be that the "premium" mix is lighter colour.
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Turmeric is the flavour I'm always trying 'kill' now. I find it really bitter it's tells me if it's cooked properly. Can't say about Eastern Star as I've never seen any, but it does look very yellow compared to the shelf brands, either indicating more turmeric or of a darker spice. :-\ Razor recently mentioned this as he was looking to improve the colour of his chinese curry paste.
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Turmeric is the flavour I'm always trying 'kill' now. I find it really bitter it's tells me if it's cooked properly. Can't say about Eastern Star as I've never seen any, but it does look very yellow compared to the shelf brands, either indicating more turmeric or of a darker spice. :-\ Razor recently mentioned this as he was looking to improve the colour of his chinese curry paste.
Eastern Star is indeed very light but if paprika is added then it becomes orangish which is the curry colour
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quite a timely comment by ifindforu on the paprika.
a good while ago i saw paprika as key part of mix powder - it's gradually gone out of favour. the mouchak having none.
other night made a further 2 off ashoka jaipuri (4 off in total this week). i used my modified mouchak in 1 off dish (tgad & zaal combined garam, Nb still intend adding in the jalpur elements). the other dish i made using ifindforu's sample mix powder.
i aimed to make both dishes exactly the same and thought i did. one dish was slightly redder than the other and the one you would naturally pick or go for. it was empty first.
i now realise - down to the paprika - which i need to add back in - just a touch.
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in short i've purchased japlur and eastern star from ifindforu.
i can't get anywhere near the quality having messed around with derivatives and done numerous side by side comparison.
having used tgad2007 and Zaal chef garam's in place of jalpur and building in the best of mouchak and ifindforu's 2 off posted mixes this is the the best mix i've got to:
obviously now i'm just going to replace chef garam as jalpur and the rajah curry powder with eastern star.
units
coriander 2
paprika 0.5
cumin 1
chilli 0.5 (might make 0.25)
turmeric 2 (might be zero depending on how much in the eastern star)
curry powder 10
chef garam 1
the aim is to get the smoothness and zing that i've previously experienced in the samples from ifindforu. the effect is difficult to describe other than by example - using sound - my mix is muffled whilst ifindforu's is crystal clear. the flavours seem to have the peaks in place as opposed to a top slice off mine.
this is not a sort all solution ie it's not the most important thing to get right. but if you're serious about getting that extra mile then it is.
(http://www.curry-recipes.co.uk/imagehost/pics/eacf82321498c0e2c8a323f8b55786d0.jpg) (http://www.curry-recipes.co.uk/imagehost/#eacf82321498c0e2c8a323f8b55786d0.jpg)
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I made a Dhansak last night using this mixed powder, which included the eastern star and jalpur brands.
It was very nice but i dont think i'd want the flavour of the jalpur running through all my curries.
A Korma would suit, or any mild yellow type curry.
It's very similar to my own GM which is just a large bag of whole garam masala dried and ground.
Cardamom being over dominant for me in both blends (my GM and Jalpur), it's not my favourite spice ;)
Frank.
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DalPuri,
interesting result. i very much agree the jalpur is really strong tasting and that cardamom is very dominant.
once in the mix powder it blends in very well and i don't get the jalpur standing out in the curry or wet finger tasting the mix powder.
proportions are key and if you're already happy then i find myself it's very difficult to change.
for info i'm currently at:
coriander 2
paprika 0.5
cumin 1
chilli 0.5
turmeric 2
eastern star 10
jalpur 1
i've just cooked 19 off curries since adopting the new powders. down to using ifindforu's base i've not used rec oil and these curries were very very good even without the rec oil. 5 off were the best i've made.
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The flavour did grow on me Jerry, and of course was better the next day but i just dont like cardamom very much.
It definitely makes a nice contrast to say a bassar curry when served together though. And i'll still be using up the rest of the MP thats left.
But only when cooking a variety of curries using different mixed powders.
Frank. :)
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Dalpuri,
i don't like the black cardamom either. having said that i've just bought a bag.
what struck me was why i could not replicate the jalpur using the tgad2007 roasting method and selecting "guessing" the spice and mix to use. even taking in the the zaal recipe.
i've essentially given up and went the easy way of buying in from ifindforu.
i'd still like to find the why but have more interesting on the to do list.
i suspect that it's the powerfulness of the jalpur spices which you've experienced that do the magic for me but only when the right balance is struck. i plan a revisit in the future at some point.
best wishes,
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was re reading an old post on different subject (spiced oil) (http://www.curry-recipes.co.uk/curry/index.php?topic=735.msg6924#msg6924, (http://www.curry-recipes.co.uk/curry/index.php?topic=735.msg6924#msg6924,) pete post line 15)
it's amazing how with hindsight things jump out that you missed 1st time round - referring to black cardamom.
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was re reading an old post on different subject (spiced oil) (http://www.curry-recipes.co.uk/curry/index.php?topic=735.msg6924#msg6924, (http://www.curry-recipes.co.uk/curry/index.php?topic=735.msg6924#msg6924,) pete post line 15)
it's amazing how with hindsight things jump out that you missed 1st time round - referring to black cardamom.
There has already been quite a lot of discussion about the use of whole spice or using such an infusion in the base and the difference it can make. I think you've highlighted the fact that this particular spice has been considerably overlooked and more focus put on cassia and asian bay leaves. The black cardamon could well play a great part in that BIR aroma. Very worthy of some more follow up Jerry. I will include this when i make my next base as part of the ifusion or baghar stage of the base.
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I will include this when i make my next base as part of the infusion or baghar stage of the base.
curryhell,
this is my no 1 focus - would very much appreciate any findings or thoughts.
for info just done new post on BIR oil which is effectively getting at same.
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Managed to get some Jalpur GM yesterday from Sparkhill. The use by date is September but it seems OK. The pong is incredible! It's unopended and I've still had to wrap the box in cling film many times I wonder how it can be so pungent (even compared to my freshly ground efforts). Perhaps pressure treated in some way? Maybe it's gone off :P
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Managed to get some Jalpur GM yesterday from Sparkhill. The use by date is September but it seems OK. The pong is incredible! It's unopended and I've still had to wrap the box in cling film many times I wonder how it can be so pungent (even compared to my freshly ground efforts). Perhaps pressure treated in some way? Maybe it's gone off :P
No mate it's not gone off,it's just that it's very powerful stuff indeed.I got hold of a small sample some time ago in a tub that was strong enough,I've just brought a bag direct from Jalpur via Ebay,as soon as I unwrapped it the smell hit me...incredible.Makes other GM look and smell like sawdust.
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Managed to get some Jalpur GM yesterday from Sparkhill. The use by date is September but it seems OK. The pong is incredible! It's unopended and I've still had to wrap the box in cling film many times I wonder how it can be so pungent (even compared to my freshly ground efforts). Perhaps pressure treated in some way? Maybe it's gone off :P
No mate it's not gone off,it's just that it's very powerful stuff indeed.I got hold of a small sample some time ago in a tub that was strong enough,I've just brought a bag direct from Jalpur via Ebay,as soon as I unwrapped it the smell hit me...incredible.Makes other GM look and smell like sawdust.
Nice one. Cheers. I'll be unleashing the aroma tomorrow. :P
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Just tried this mix powder in a Vindaloo, but used Jalpur curry powder instead of the one recomended. It was a vast improvement on the previous mixed powders I have used.
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Just tried this mix powder in a Vindaloo, but used Jalpur curry powder instead of the one recomended. It was a vast improvement on the previous mixed powders I have used.
Did you use the Jalpur garam masala ? Is it as strong, aroma wise, as some have said in the thread?
Be interesting to know what mixed powders you have used previously Roida
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Hi,
Yes I used Jalpur masala and used 2 desertspoons instead of 1. I have used several Julian's, CBM etc, but I would say this is the best so far! It provides the after taste in your mouth after finishing that the others did not. I used it with JB,s base gravy with the garlic on top but going to try his other base gravy today or tomorrow, just as a comparison and because I have run out of my freezer stock. I made a Vindaloo with the following:
2 teaspoons of g and g paste
5 desertions of watered down tomato puree
Teaspoon of methi
2 teaspoons of mixed powder _ will increase to 3 next time
Quarter teaspoon of salt
Quarter teaspoon of black pepper
1 tablespoon of chili
1 cap full of white vinegar
I teaspoon of coriander stalks
Squirt of tomato sauce
Teaspoon of suggar
Corrinander to finish
Base gravy
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5 desertions of watered down tomato puree
Crikey. Court martial followed by "Shot at dawn" for them, then ...
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Just my personal opinion, this is all about individual preference.This combination gave me something very near to the curry I am used to in my local area. It may not be for everyone, but was for me.
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Hi,
Yes I used Jalpur masala and used 2 desertspoons instead of 1. I have used several Julian's, CBM etc, but I would say this is the best so far! It provides the after taste in your mouth after finishing that the others did not.
And would you say that aftertaste is from the jalpur gm?
Nice that you have found something to improve your curries Roida, and always good to hear reports from people trying recipes :)
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Hi,
I think so, but I also used Jalpur curry powder instead of the normal rajha one. I must admit though that both curry powders had a similar smell. The masala had a different smell to my usual one though. As I said earlier it is all about ones preference, experimenting is the only way to get what you personally prefer. However, without the excellent work by many on this site one would not feel confident to start experimenting. I look forward to every post by JB because of his passion and his desire to share his journey.
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I've used this mix powder for years; there is no aftertaste. If you're experiencing that you've either got dodgy ingredients or more likely you're not cooking your spices enough.
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I explained the aftertaste associated with having a good curry, hard to explain but its the difference between a good one and a bad one! Aftertaste may be the wrong terminology its more of a great satisfying feeling from your taste buds.
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Ok sorry didn't read your post properly. I was just picking up on Andy's post.
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I explained the aftertaste associated with having a good curry, hard to explain but its the difference between a good one and a bad one! Aftertaste may be the wrong terminology its more of a great satisfying feeling from your taste buds.
Yep thats the aftertaste I was asking about.
Never tried the Jalpur range of spice blends as they dont sell them in any Asian shops near me.
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Hi,
If you go on eBay it gives you a link to their online shop.
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I too use that gm and it is top notch, and very fragrant! The posty enjoyed delivering it too as he was a curry head :D
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Hi,
Agree I have used Rajha and another one but this is a different league as far as I am concerned.
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Hi,
Below is the link to store.
http://stores.ebay.co.uk/Jalpur-Millers-Online-Ltd?_trksid=p2047675.l2563
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Just spent a bundle on Ebay with this lot, 'sweetened' the deal with SWMBO, by including som eVanilla Pods in the order.
is 'spice porn' too strong a description for this addiction/issue/fetish (delete or amend as you see fit.....) we seem to enjoy just a little too much?
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Thanks Roida, I have seen it available online in various places.
If it was in my local store I would buy it out of curiosity for 0.75p, I cannot imagine any of my local restaurants buying it online for those prices to be honest.