Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: jb on February 13, 2012, 09:58 PM
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This is the actual mix powder Az's assistant was prepairing on our lesson.It was surely the biggest amount of mix powder I've ever seen!! Obviously it needs scaling down for home use,in fact Az said it would last his chef about a week.He prefers to use East End/Natco brand of spices.
The curry powder he uses is mild madras,not Eastern Star.It's very important to make your own garam massala.Az said most takeaways make their own and the pre made stuff is no good.He'd never heard of Jaipur garam massla although he did know of their existence of producing spices.I will post Az's garam massala mix next.This is not that different from any other mix powder on the forum,but non theless it is the actual mix powder used in the restaurant.
22 heaped chefs spoons curry powder
16 of corriander
12 of cumin
15 turmeric
2 chilli
just a half of garam massla
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Thanks JB
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Thought this simple spreadsheet might be useful for someone looking to make this with scaled down quantities... Just change the number in the yellow box to if you want to tweak. I used this to make a reasonable home dose of the stuff (tablespoons)
ps. Thanks a million to all who made the effort to get this hands on training. Superb!!
http://www.mediafire.com/?gaz29yy9n4hd99g (http://www.mediafire.com/?gaz29yy9n4hd99g)
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Thought this simple spreadsheet might be useful for someone looking to make this with scaled down quantities... Just change the number in the yellow box to if you want to tweak
That's briliant
Thank you Jeera
I made the spice mix last night
I needed it for the curry gravy
What a brilliant aroma this gives when cooking
If fact I keep going back to the spice mix jar and having another sniff
This could be habit forming!!!
Thanks JB
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did i pick up that msg was added to the mix powder albeit in a small amount.
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did i pick up that msg was added to the mix powder albeit in a small amount.
:o :o. It most definitely was not Jerry
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curryhell,
many thanks. it's something that i've tried but don't use although some BIR's must use down to that after thirst.
personally i'm well pleased it's a NO.
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<snip>
What a brilliant aroma this gives when cooking
If fact I keep going back to the spice mix jar and having another sniff
This could be habit forming!!!
Thanks JB
lol Haldi, that is exactly what I did when I first made the mix powder up. addictive as hell...hehehe
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curryhell,
many thanks. it's something that i've tried but don't use although some BIR's must use down to that after thirst.
personally i'm well pleased it's a NO.
Mmm, could that not maybe be garlic powder though creating the thirst::) ;D
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Thought this simple spreadsheet might be useful for someone looking to make this with scaled down quantities... Just change the number in the yellow box to if you want to tweak. I used this to make a reasonable home dose of the stuff (tablespoons)
ps. Thanks a million to all who made the effort to get this hands on training. Superb!!
http://www.mediafire.com/?gaz29yy9n4hd99g (http://www.mediafire.com/?gaz29yy9n4hd99g)
Nice little tool Jeera. Thanks ;)
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curryhell,
have tried garlic powder myself (salt is another) and the "thirst" is quite different to that caused by msg.
when i tried msg - i did not like. at the back of my mind was that i used too much by adding direct to a single portion - hence the thought that adding into the mix might give better result and may be done on the high street. i must add that i find the best restaurants don't use msg or if they do then it must be very little as there is no extreme thirst. i have no intention of using. i am purely searching for differences between Zaal and what i do already.
i now realise the comment that i'd pickup on was in fact garam - which i already include albeit not the chef masala variety. the lower proportion in this mix (1 or 0.5 : 22 curry powder) is something that gels well with me.
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right you orrible lot as someone once said
Ive made this spice mix up twice now and its a very very good mix indeed - so much so - if you get any on your hands invariably i do it still has a great curry aroma
GOOD MIX - well done AZ and the boys for posting
best, Rich
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Hi Jeera, great tool my friend, just one thing though, the formula for the Garam Masala is not scaling properly.
I don't know jack s**t about computers so don't think I'm trying to be a smart arse, I just noticed that if I entered 10 in the yellow box, the sum for the GM stayed at 0.1, as it does for 4.4. But it goes to 0.0 if I enter 20 in the yellow box?
Ray :)
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Hi Jeera
Your link to the spreadsheet isn't working, Could you post it again please, or if someone has the scaled down recipe, any chance of posting it please
Les
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Hi Jeera
Your link to the spreadsheet isn't working, Could you post it again please, or if someone has the scaled down recipe, any chance of posting it please
Les
OK, so everyone has left the building :o
Les
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If anyone can remember the functionality of the spreadsheet, I would be willing to attempt to re-create it.
** Phil.
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Would I be wrong in thinking that it is the ratios that are important rather than the means of measurement?
It seems reasonable to assume that one could replace the term "heaped chefs spoon" with tablespoon, dessertspoon, teaspoon, ounce, gram or whatever.
22 x curry powder
16 x coriander
15 x turmeric
12 x cumin
2 x chilli
0.5 x garam masala
It seems straightforward enough, so perhaps I am missing something.
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It is about ratio but the smaller the spoon you use, the greater the chance or error, if you see what I mean. These values are for volume measures though, so you'll need to convert them to weight values before applying the ratio.
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It is about ratio but the smaller the spoon you use, the greater the chance or error, if you see what I mean.
I wonder whether that is true ? If a recipe calls for a teaspoon of X, and I inadvertently use a rounded teaspoon of X, then will I not have the same excess (pro rata) as if I were to do the same with a chef's spoon ?
** Phil.
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I don't believe so Phil, no, especially when you consider a heaped spoonful. But i'll leave it there. ;)
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Hi
Can you confirm that this below is Az garam masala's recipe and is the cardamon powder or whole with husks etc
three cinammon sticks
one heaped desert spoon green cardomon
one flat level mustard seed
three quarters level onion seed
five or six bay leaves
one level cumin
half level fennel
Simply roast in the oven,cool then put into a coffe grinder.The smell was amazing,so different to the pre made stuff.Az said it's pretty potent stuff and should be used sparingly,
certainly not sprinkled on a dish at the end as some sources suggest.
Cheers
Ed
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Can you confirm that this below is Az garam masala's recipe and is the cardamon powder or whole with husks etc
This is indeed the Zaal garam masala. I got to measure it out (under Az's instructions) and dictate the volumes as i see them to jb to record. The green cardamons were indeed whole, not powdered.
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Cheers CH gonna have to give this a try?
:)
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It is about ratio but the smaller the spoon you use, the greater the chance or error, if you see what I mean. These values are for volume measures though, so you'll need to convert them to weight values before applying the ratio.
Mmm, not sure that i agree Malc. You can be just as inaccurate with a chef's spoon as a teaspoon and just as inconsistant. I would have said it was all relative really ::). But by using a fixed measured unit ie. level tbs or tsp etc will result in the correct ratio. And it was ratio the chef was measuring out and he didn't see any need for scales to do it, so i don't see why we should ;)
Made this mix when i used up my other one, and have continued to make it ever since. IMHO it ranks as one of the best here.
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Cheers CH gonna have to give this a try?
:)
As per the original thread Edwin, bare in mind that after the intial grind Az wasn't happy with the cardamon overpowering the mix and added additonal cassia bark and Asian bay so you may want to add another stick of cassia and 2 or 3 extra bay leaves. The powder should be darkish brown and the smell of cardamon should just be detectable whereas the cassia and bay should be fairly prominent.
Good luck and let us know how you get on ;)
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Thought this simple spreadsheet might be useful for someone looking to make this with scaled down quantities... Just change the number in the yellow box to if you want to tweak. I used this to make a reasonable home dose of the stuff (tablespoons)
ps. Thanks a million to all who made the effort to get this hands on training. Superb!!
http://www.mediafire.com/?gaz29yy9n4hd99g (http://www.mediafire.com/?gaz29yy9n4hd99g)
The link to your spreadsheet does not appear to be working anymore Jeera.
Is it still in existence pls as I would like to see how you made it?
Never been good at maths lol.