how to make mix powder used in indian restaurants
HTML-код
- Опубликовано: 29 сен 2024
- check out:
Mixed powder is a spice blend used in a large number of popular curries. Gives a full flavour to many dishes. More recipes available on: www.curry2go-online.com
I am always getting asked about my pans etc and where I get them, so here you are;)
Get the pressure cooker I use here: amzn.to/3jzMwcP
Best single High Power Gas Burner: amzn.to/3q81QQp
Aluminium Wood Handle Best Curry 26 cm Pan: amzn.to/3rKN9mJ
My spices wire rack (pans not included) amzn.to/3a7yPPb
Pans for the wire rack: amzn.to/2Z0Dxb0
Best 16" Stainless steel Chef's Spoon (Genware) : amzn.to/3aNhk5M
Best Large 18cm Stainless steel Karahi dishes: amzn.to/3oW69Ni
Mastercook Enamel Kadai (wok) perfect for frying: amzn.to/2Z5syNG
Best Bullet spice grinder (Wahl) amzn.to/2Z4GUxS
Best Cast Iron Griddle by Velase, great for Tikka Meat & Vegetables: amzn.to/3aFtYUt
4 Curry
3 Coriander
3 Tumeric
3 Paprika
3 Cumin
1 Heaped Garam Masala
Some of us want to see it khuti
Assuming spices are kept in a cool dry place do they ever "go off", so to speak? Also I would love if you could show us how to make any version of Dansak :)
Yes it is.
Isn't Garam Masala a mix powder already?
Yes, and so is the Rajah curry powder.
It's a disaster curry masala powder
Does anyone else think it should be called "mixed powder" and not "mix powder"?
Common Tater maybe it was made by a bloke called Mick....... mick’s powder..... ok, I’ll get my coat....
No, it’s called mix powder because you mix it in with other spices when making your curry.
@@staygulf83 Yes, of course. But "mix" is a verb or a noun. The adjective is "mixed", so it should be "mixed powder" (powder that has been mixed) or perhaps "mixing powder" (powder for mixing with other stuff).
It's a point about grammar. If you aren't interested in grammar, then you wouldn't care.
Bit confusing - using 'Curry Powder' to make a Curry Powder? And Garam Masala is another type of Curry Powder?
Makes no sense
You can buy the Rajah Mild Madras curry powder here: www.spicesofindia.co.uk/acatalog/Indian-Food-Rajah-Madras-Curry-PowderMild.html
So let me get this right, you then use an amount of this mix powder instead of putting in the individual amounts of cumin, coriander etc? You’d literally just put in this and your chilli powder? Thanks
Use the spices individually you can make your curry to your taste then, it is not done like this in restaurants because it makes the food taste better, people seem to think its the holy grail
Brilliant stuff mate, I’ve used this recipe a lot. Just done another batch now actually. Good to see you back on RUclips too! 👍
Mix curry powder with ingredients that go in curry powder wtf also clean the bowl it's disgusting and clean the kitchen
There is nothing special about mixed powder unless you know the secret ingredient that they mix into it, i have been given mixed powder by a chef since he was married to my cousin and i helped them out in the restaurant a lot. The curries i made with their mixed powder were amazing and my whole neighbourhood could smell it, and i dont think i will be making curries like that again since he passed away. You are better off using spices individually to your own taste at home, this is just another gimmick promotional video
In India a learned chef can make every dish with his own masala Madras curry,chola masala, karahi masala...you name I can make that fesh masala in 3 min with roasted fresh dry spice...if we put one masala our all dishes taste all most same..
Om Music Recording Studio & Video Production,Kanpur that makes good sense. You are very skilled
Om - can you post your mix spices for example for karahi chicken please
Prove it
Could you let us know what type of Rajah curry powder you use, as there are alot of different types,
Hi good stuff for us curry heads,could you please tell how you make seasond oil,many thanks and keep up the good work.
Great videos! Is that Rajah Mild Madras curry powder by chance?
Why isn't this recipe in the e-book?!
could you do a madras and some other recipes too ?
thats fair enuff but wot sort of measures are we talking for a meal for say ...... 3- 4 people ??
Thanks for that.Not too different to the mix powder I was shown when I had some BIR lessons from a chef in my house.Do you make your own garam massala or is it pre-mixed? I noticed some plastic jars on the shelves,are they Patak's pastes.I know a lot of BIR chefs use them just wondering how you incorporate them in your recipes.So many questions you should write an ebook or something similar...many thanks
Gr8 video Julian.Keep up the gd work👍
So in order to make any of the BIR dishes I need to find a pre-mixed bassar curry powder...does anyone else see the irony in this? The whole point is that I want to make things from scratch & now I'm told I have to find some pre-mixed spice mix that won't have the staying power because the spices will have been ground months ago instead of roasted & ground fresh as I have been doing for my Indian dishes for a few months. Very frustrating for a home cook trying to cook BIR meals in the USA.
Perfectly said. My thoughts exactly. Totally. This "recipe" isn't a recipe at all.
I'd say carry on the way you are doing it, Rachiti
this is what restaurants do
Brilliant video again Julian. What would I need to add or take away from this to make a specific Vindaloo mix powder?. Many thanks.
I did not know you mixed these, next time I make shrimp, I'll give it a shot. Thanks
Good
fantastic mixed powder ... will save lots of time :)
Thank you so much for your amazing Recipe.. 🙏
fantastic.... you should write a book :)
Thanks for all your help mate
No two restaurants can come up with a same taste for their curries, nor do Indian or Pakistani homes can make two curries to taste the same, there is a mathematical reason for this, let us assume a curry powder is made of many different ingredients, like cumin seeds, cloves, dry ginger, coriander seeds, black peppers pods, cinnamon sticks, bay leafs, star, green cardamon, black cardamon, and perhaps many more, so here in this example there are 9 different ingredients, so if one takes different amounts of each, from say one single piece to 10 pieces, we have 10x10x10x10x10x10x10x10x10 (9 to the power of 10) different possibilities of achieving so many different tastes, hence no two dishes cooked by a same chef can be consistent, same as there are 16Million colours now a days on our computer screen all made from just 3 prime colours red, green and blue, each time I make something it turns out different, hence why the sland variety is the spice of life. That is why i always complain to my other half for not coming up with the same taste as last time.
Hi, I see all chefs/people seem to start with a base curry powers yet there's none in the shop (base curry power). Are we talking something like Mild Madras curry powder as a base and then ajust heat + spices to suit the dish.
Great chef
Appreciated
i work in indian restaurant as a manager for over 10 years in England. this could be the worst mix powder you ever make.
can you post your mix powder recipe please thanks
no chance does that mix go in a vindaloo or madras, totally differernt mix
Raja Curry powder has loads of diferent spices in it , also garamsal is just a blend of different spices. Not sure about this mixed powder. Tell me more.. please :-)
Hey leviteish. From what stores do you buy your ingredients in such large quantities?
Turmeric u added is too much it's not necessary in such big quantities. Definitely that Curry is going to ruined
Completely disagree
This pretty much sums up why I'd rather go to an 'Indian Indian', or regional, restaurant with a short menu than a 'British Indian' restaurant with a long one. My rule of thumb at the moment: the shorter the menu, the tastier and more interesting the food. And if fresh bread keeps coming round for free, so much the better!
I heard there was a worrying cancer causing dye in Raja curry powder??
Not in the UK or EU version as its banned
just wasted my time watching this