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Messages - livo

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1681
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: Uses for KASHMIRI MASALA
« on: April 05, 2018, 09:49 PM »
My 2 packets of Mangal Kashmiri Masala arrived end of last week and as I was away over the Easter weekend, I didn't really pay them much attention until yesterday. In my searching for the product I had noticed that internet pictures of the packaging showed some marketed as Masala and other as Masala Paste. The packets I was able to obtain were just Masala and I was informed that it is powdered Masala.

Upon examination yesterday I became curious with the advice on the box that shelf live can be extended by storing in a jar with oil. :o.  The external box has no Best by or Expiry date so I expected it might be on the internal foil envelope. Nope. There is no date anywhere, and this is when I noticed that the Masala is in fact a little  50 g blob of squishy paste, the consistency of Playdough. I'm very keen to try it out but I'm going to wait till next week. 

I missed it in the email I received from the managing director of the local spicery, where he asked for my address to post me a complimentary sample of his newly developed Kashmiri Masala / Bassar. I am going to wait for it to arrive next week and when it does I'll be doing 3 comparative preparations of Kashmiri Chicken Masala with all things equal except these 2 commercial Masala and also using my own Bassar creation.

This should prove to be an interesting and tasty day in the kitchen. ;D

1682
Glossary of Spices / Re: Cassia Bark (Jangli Dalchini)
« on: April 05, 2018, 09:23 PM »
Quote from: Peripatetic Phil on April 04, 2018, 11:33 PM
The good Dr Pruthi will be 100 years old in three years, if he is still alive.

** Phil.

Apparently not. I have found several references to the late J S Pruthi in relation to the annual article writing award in his name. The timing of his departure from his mortal coil is not clear though with some mention of 1997, but then he appears to have written again in 1999. A very neat trick if he actually did that.

1683
Talk About Anything Other Than Curry / Re: What
« on: April 05, 2018, 12:40 PM »
Yep. In Australia the term "Chicken Maryland" simply refers to a butcher's cut for a whole leg consisting of the thigh and drumstick.

 Makes a wicked tandoori cut and they were on sale. It was all quite tame chilli wise but still hit the spot.

1684
Lets Talk Curry / Re: New Balti book
« on: April 04, 2018, 11:57 PM »
I look forward to reading your follow up later, especially if you are following the book 100%.  You could well look forward to a nice dish with the basic Chicken Balti. I added some sliced red and green capsicum plus some mushroom from memory and it produced a nice dish. I did use a base gravy I already had but it shouldn't be too different.

I used the book recipe for Tandoori Chicken last night with a minor substitution of Tandoori Masala in place of the Chilli Powder and reduced the marination time. It worked a treat and produced beautifully moist and tasty chicken.

1685
Glossary of Spices / Re: Cassia Bark (Jangli Dalchini)
« on: April 04, 2018, 11:48 PM »
OK, I am familiar with Ajoy.  I have used a couple of his different Garam Masala blends and recipes in the past.

1686
Glossary of Spices / Re: Cassia Bark (Jangli Dalchini)
« on: April 04, 2018, 11:14 PM »
That is pretty clear and concise. Well done.

It now appears that I may have to buy a new book.  ;) Spices and Condiments looks an interesting read.
Thanks Phil.

1687
Talk About Anything Other Than Curry / Re: What
« on: April 04, 2018, 09:35 PM »
It was all delicious Gav.  I managed 3 tandoori Maryland but dearest wifey only did 1. Leftovers for lunch today.  ;D They were very nice and moist, very tasty plus very simple to make. I followed the B'ham Balti Co book recipe but substituted tandoori Masala for the recommended chilli powder and marinated for only a couple of hours. Cheap too at about AUS  $1 / piece cooked. That's like nearly 2 for

1688
Glossary of Spices / Re: Cassia Bark (Jangli Dalchini)
« on: April 04, 2018, 09:22 PM »
Interesting to know the understanding of someone native to the region of these plants. Scientific naming, meant to be definitive, is not without localised variation and still today new sub-species are being determined. Synonyms occur for the same species and no doubt visa versa where a single name is used for 2 or more very similar species.  All of the cinnamomum plants are very much alike and the difference in the spice may be down to collection and processing methods, age of the tree and the use of inner and outer bark.

It is obvious though, that they are not all the same and while some substitution may be possible in a curry, probably not so in sweet pastry and deserts. Cassia toast or donuts doesn't taste the same as Cinnamon.

1689
'Regional Style Restaurant Recipes' / Re: Spicier Curry Color
« on: April 04, 2018, 10:42 AM »
Perhaps you could name the Restaurant and the dish you are asking about. Maybe you could explain how it is the same dish with different colouration due only to heat variation.  Perhaps you could explain the naming of your photographs.  :-\

1690
Talk About Anything Other Than Curry / Re: What
« on: April 04, 2018, 10:33 AM »
There were no interruptions and it all went to plan.

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