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This is the mixture that's used by Az in his restaurant and the one he showed us on our recent lesson.three cinammon sticksone heaped desert spoon green cardomonone flat level mustard seedthree quarters level onion seedfive or six bay leavesone level cuminhald level fennelSimply 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.
Quote from: fruitshoot14 on January 21, 2012, 11:07 PMwould be good to hear members thoughts on this and what you use etc and pics would be good :-) and just in general how you all store their spices.Hi JayYou ask a very good question.I think what you're referring to is called a Dabba (the stainless steel pot) and Wala (the container of the stainless steel pots) in Indian.I'm in exactly the same situation you are in and have far too many spice containers kicking about and was thinking recently about how to consolidate them all. I was looking at these on eBay, although I still haven't bough them yet -http://www.ebay.co.uk/itm/250928270249?var=550057966447&ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2648#ht_1738wt_1383I prefer the larger size and wider necks these have - more convenient than the slim spice jars and I'll keep them all in a cupboard in the dark so they don't go stale quite as quickly if left open to the light.
would be good to hear members thoughts on this and what you use etc and pics would be good :-) and just in general how you all store their spices.
Hi CCL,The thread is here:http://www.curry-recipes.co.uk/curry/index.php?topic=7635.0To be honest it won't make that much difference which mix powder you use.Cheers,Paul