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I found this pack of whole G M spices in one of our local "asian" food stores. It's called Pan's Asian Food ....... and it stocks just about everything for BIR curry cooking, and plenty of other stuff if you want to get into chinese/japanese / korean etc etc. The whole Dry Ginger may have to go though ........... On the strength of this find I also bought a Big Ass Kenwood Blender / Grinder that should do the job once the whole spices have been roasted. I have just prepared some pre-cooked meat, and am marinading some Chicken Tikka using my copy of the BIR curry book's recipes. This is a great book and worth every penny. The plan is to cook the currys tomorrow and have a curry night the day after.
Whole Garam Masala front
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GM ingredients
GM rear.jpg (142.63 KiB) Viewed 6087 times
Tika stage 1
Tika 1.jpg (179.98 KiB) Viewed 6087 times
Tika stage 2
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BIR bible
BIR bible !.jpg (161.46 KiB) Viewed 6087 times
Cooked meats. Chicken and lamb in one pot and beef in the other
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Base, ginger/garlic purree
Frozen Basec& GJ.jpg (99.98 KiB) Viewed 6087 times
Bad boy Kenwood blender grinder head
H D grinding head.jpg (126.4 KiB) Viewed 6087 times
Looks like you're on a mission, there, Vinda. Which main dish curries are you planning on cooking? Let us know how it goes, please (with more photos, of course)
PS: Love what you've done with your ebook! Did you do it yourself or did you pay to have it done?
I'm envious of your blender, I buy a similar whole garam masala, it's tough work on a spice blender & I noticed a piece of plastic around the top of the blades was missing after I used it last.
To be honest, I'd be inclined to use a spice mill, for grinding whole spices, and use your blender for blending curry base, garlic & ginger puree, etc. There's a reasonable chance that the whole spices might ruin your blender (as pauly seems to have found out!). Or is this blender designed to also grind spices?
I'm cooking today so will post some fotos shortly.
Cory, its designed for heavy duty spice grinding [ Kenwood state this ] The blades can be replaced easily if required but they are super heavy duty. The only caveat in the user manual is don't run it for over 3 minutes at a time. Ha Ha ! I can't imagine a situation where one would have to do that : ) If you spend less than A$ 150 on a spice grinder you will get a 'toy', although I'm sure the top end one's do just what they are feted to do.
Alchemist, I had the e-book printed and bound 'coz I am not prepared to have my macbook pro sitting on the work top while I make a mess cooking a batch of curries ! The guy who does all my plan/drawing printing did it. Took about 15 minutes !! The quality is a reflection of the quality of the pdf file that is the books format - it's good . It cost about 35 quid tho' [ A$70 ] ..... but it was a one off. He used a very glossy paper that wipes clean easily ..........................
I am still deciding on the 'menu' but they are all coming straight from the book ! : )
I made some seasoned oil yesterday as well, which has turned out pretty good I think - details later - basically followed the method in Julian Voigt's book with some variations.
Any one else got an opinion on the the man and his work ?
