I'm wondering about adding in garlic and ginger, should I add it at
the same time as the paste or just before?

I'm also going to add in powdered ginger as I can't be arsed with the
root - I just don't have the tools to mash it up. How much dry ginger
should I put in?

How about this?

1x large onion
Some frozen peas
2-3 diced potatoes
1-2 diced carrots
Cauliflower and broccoli florets
about 1/3 jar of Madras paste
Tin of chopped tomatoes
Tomato puree
1-2 cloves of garlic
1/4 tsp dried ginger
water
chillies - possibly chopped depending on how hot I want it :D

Thanks,
Luke.

On Fri, 23 May 2008 09:50:15 -0700 (PDT), "lucretia9@lycos.co.uk"
 wrote:

>I'm wondering about adding in garlic and ginger, should I add it at
>the same time as the paste or just before?

I always do the garlic with the onions, and add the ginger later.

>
>I'm also going to add in powdered ginger as I can't be arsed with the
>root - I just don't have the tools to mash it up. How much dry ginger
>should I put in?

You don't need to mash it. Peel it, then grate it, dead easy.

Add to suit your own taste, whichever type you go for. I sometimes add
both grated fresh, and powdered - depending on what I'm cooking.

>
>How about this?
>
>1x large onion
>Some frozen peas
>2-3 diced potatoes
>1-2 diced carrots
>Cauliflower and broccoli florets
>about 1/3 jar of Madras paste
>Tin of chopped tomatoes
>Tomato puree
>1-2 cloves of garlic
>1/4 tsp dried ginger
>water
>chillies - possibly chopped depending on how hot I want it :D

I never cook with paste myself, but the above looks as though it will
make you a reasonable curry. Personally, I'd add quite a few more than
just one or two cloves of garlic, and probably more than just a single
onion, but again, that's personal taste.

Good luck with the curry.


-- 
Regards

Mike
mikedotroebuckatgmxdotnet

On May 23, 7:43 pm, Mike Roebuck  wrote:

> >I'm also going to add in powdered ginger as I can't be arsed with the
> >root - I just don't have the tools to mash it up. How much dry ginger
> >should I put in?
>
> You don't need to mash it. Peel it, then grate it, dead easy.

I did try that once before, didn't know if it was quite right :D

> Add to suit your own taste, whichever type you go for. I sometimes add
> both grated fresh, and powdered - depending on what I'm cooking.
>
> >How about this?

> I never cook with paste myself, but the above looks as though it will
> make you a reasonable curry. Personally, I'd add quite a few more than
> just one or two cloves of garlic, and probably more than just a single
> onion, but again, that's personal taste.

Well, for the size (around 4 portions) it should be fine, plus it'll
be a big-un, oo-er, fnar, etc.

If you've got a particular recipe you wanna share, feel free :D But I
do like the general curries that Pataks pastes give, so I'm gonna
stick with em for a bit anyway.

>
> Good luck with the curry.

Ta.
Luke.

On Fri, 23 May 2008 12:35:49 -0700 (PDT), "lucretia9@lycos.co.uk"
 wrote:

>On May 23, 7:43 pm, Mike Roebuck  wrote:
>
>> >I'm also going to add in powdered ginger as I can't be arsed with the
>> >root - I just don't have the tools to mash it up. How much dry ginger
>> >should I put in?
>>
>> You don't need to mash it. Peel it, then grate it, dead easy.
>
>I did try that once before, didn't know if it was quite right :D

Anything's 'right' if it tastes good. Personally I slice it into
little matchsticks about 1/2mm thick. Not too difficult with a decent
chef's knife.

>> Add to suit your own taste, whichever type you go for. I sometimes add
>> both grated fresh, and powdered - depending on what I'm cooking.
>>
>> >How about this?
>
>> I never cook with paste myself, but the above looks as though it will
>> make you a reasonable curry. Personally, I'd add quite a few more than
>> just one or two cloves of garlic, and probably more than just a single
>> onion, but again, that's personal taste.
>
>Well, for the size (around 4 portions) it should be fine, plus it'll
>be a big-un, oo-er, fnar, etc.
>
>If you've got a particular recipe you wanna share, feel free :D But I
>do like the general curries that Pataks pastes give, so I'm gonna
>stick with em for a bit anyway.

These days I often use pastes from Patak and others, as they tend to
give a good base to a dish, but it takes some experimentation to work
out what else needs to be added and in what sort of quantities to make
it really work well. But onion, garlic and ginger in various
quantities, fried up _before_ adding the paste, give a special flavour
that goes with most things. A few curry leaves, if you can get them,
also make a huge difference to a paste=based dish which might
otherwise be a bit boring.

-- 
  _______
.'_/_|_\_'.  Ace (b.rogers at ifrance.com)
\`\  |  /`/  
 `\\ | //'   BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10
   `\|/`
     `

On May 23, 10:42 pm, Ace  wrote:

> >I did try that once before, didn't know if it was quite right :D
>
> Anything's 'right' if it tastes good. Personally I slice it into
> little matchsticks about 1/2mm thick. Not too difficult with a decent
> chef's knife.

Fairy nuff.

> These days I often use pastes from Patak and others, as they tend to
> give a good base to a dish, but it takes some experimentation to work
> out what else needs to be added and in what sort of quantities to make
> it really work well. But onion, garlic and ginger in various
> quantities, fried up _before_ adding the paste, give a special flavour
> that goes with most things. A few curry leaves, if you can get them,
> also make a huge difference to a paste=based dish which might
> otherwise be a bit boring.

What about bay leaves? Can get these. You don't eat them though,
right?

I was considering at some point trying to use fresh tomatoes rather
than a tin of chopped with the pastes.

Luke.

I fogot, I've got a bag of unopened (old) curry leaves, but they not
exactly whole. Most recipes I've seen call for them as a whole rather
than an amount of smashed up or ground leaves.

Ah well.

Luke.

On Fri, 23 May 2008 19:16:04 -0700 (PDT), "lucretia9@lycos.co.uk"
 wrote:

>On May 23, 10:42 pm, Ace  wrote:
>> A few curry leaves, if you can get them,
>> also make a huge difference to a paste=based dish which might
>> otherwise be a bit boring.
>
>What about bay leaves? Can get these. You don't eat them though,
>right?

Well yes, but they're about as unlike curry leaves as you could get,
apart from their general shape and size. No not in any way a
substitute.

>I was considering at some point trying to use fresh tomatoes rather
>than a tin of chopped with the pastes.

Try not using tomatoes at all. If you really want a wet curry, coconut
milk can often make a much better dish - tomatoes, fresh or tinned,
tend to make all dishes taste the same. If you do use fresh ones, you
might try just chopping them into large chunks and only cooking them
for a few minutes.

-- 
  _______
.'_/_|_\_'.  Ace (b.rogers at ifrance.com)
\`\  |  /`/  
 `\\ | //'   BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10
   `\|/`
     `

In message 
, 
"lucretia9@lycos.co.uk"  writes

>I'm also going to add in powdered ginger as I can't be arsed with the
>root - I just don't have the tools to mash it up

If you have an *all metal* garlic press, that will do it (provided you 
have strong hands) (if it has a very fine mesh plate, take that out if 
you can or it will block)

Beware the cheap ones with half-metal, half-plastic handles; they *bend*

otherwise ... if you chop it small and add it early (with water in, so 
it gets boiled well) ... it's hard to find in the finished product, 
barring the nice taste

if you *like* it a lot, cut into thin discs ... and add it later 
(remains crunchy)

... :-)
-- 
Rex M F Smith

On May 23, 12:50 pm, "lucret...@lycos.co.uk" 
wrote:
> I'm wondering about adding in garlic and ginger, should I add it at
> the same time as the paste or just before?
>
> I'm also going to add in powdered ginger as I can't be arsed with the
> root - I just don't have the tools to mash it up. How much dry ginger
> should I put in?
>
> How about this?
>
> 1x large onion
> Some frozen peas
> 2-3 diced potatoes
> 1-2 diced carrots
> Cauliflower and broccoli florets
> about 1/3 jar of Madras paste
> Tin of chopped tomatoes
> Tomato puree
> 1-2 cloves of garlic
> 1/4 tsp dried ginger
> water
> chillies - possibly chopped depending on how hot I want it :D
>
> Thanks,
> Luke.

I wil try to answer as a step by step prep
1. Always fry onions first til edges start to turn brown
2. Add Garlic and ginger. Garlic can be mashed by knife blade or
chipped. The ginger can be grated. It shout xook no more than 2
minutes. Always choose 3 wek aged garlic otherwise it may turn bluish
green. You should think of adding one fresh chopped Serrano at this
time for extra kick.
3. I never use pastes so I can not help you there
4. Dried ginger imported from India is the sharpest. Technically it is
black ginger (Whole ginger root is washe sun-dried and ground). Ground
Ginger sold in United States is white ginger. The root is peeled
bleached with edible lime, dried and ground. White ginger is milder
than black ginger.
Dried ginger has no enzymes. They are only present in fresh ginger. In
India, both the dried ginger and fresh ginger are used to get the
depth of flavor. I assume ur using white ginger powder. The quantity
is seems okay. But u should also add 1/2" x 1" peeled and grated
ginger
5. Seems like to much tomatoes. Let go the tomato puree altogether.
Use about 4 fresh Plum (Roma) tomatoes
6. Thaw your frozen peas. Do NOT add them in the begining. Add thawed
peas only near the last 2 minutes of cooking.
7. You have to also decide if you want it Northern style or southern
style. If you want Northern style add about 2 Tablespoons of ful fat
yogurt. If you want Southern style, add dessicated coconut or coconut
milk.
8. One major item missing in ur recipe is any souring agent. You need
to add one of the following: tamarind, lime, amchoor (dried tart mango
powder). May be the pastes that you have use souring agents, I doubt
it. To make a curry, you must use souring agent.
Yogi Gupta
www.IndiaCurry.com

On May 24, 11:24 pm, Yogi Gupta  wrote:

> I wil try to answer as a step by step prep
> 1. Always fry onions first til edges start to turn brown
> 2. Add Garlic and ginger. Garlic can be mashed by knife blade or
> chipped. The ginger can be grated. It shout xook no more than 2
> minutes. Always choose 3 wek aged garlic otherwise it may turn bluish
> green. You should think of adding one fresh chopped Serrano at this
> time for extra kick.

Is the serrano a large pepper? do you mean add it as well as the other
chillies?

> 5. Seems like to much tomatoes. Let go the tomato puree altogether.
> Use about 4 fresh Plum (Roma) tomatoes
> 6. Thaw your frozen peas. Do NOT add them in the begining. Add thawed
> peas only near the last 2 minutes of cooking.

Well, yeah, I was going to thaw beforehand.

> 7. You have to also decide if you want it Northern style or southern
> style. If you want Northern style add about 2 Tablespoons of ful fat
> yogurt. If you want Southern style, add dessicated coconut or coconut
> milk.

Hm, could do.

> 8. One major item missing in ur recipe is any souring agent. You need
> to add one of the following: tamarind, lime, amchoor (dried tart mango
> powder). May be the pastes that you have use souring agents, I doubt
> it. To make a curry, you must use souring agent.

The Madras paste already has Tamarind in.

Luke.

On May 24, 10:41 pm, "lucret...@lycos.co.uk" 
wrote:
> On May 24, 11:24 pm, Yogi Gupta  wrote:
>
> > I wil try to answer as a step by step prep
> > 1. Always fry onions first til edges start to turn brown
> > 2. Add Garlic and ginger. Garlic can be mashed by knife blade or
> > chipped. The ginger can be grated. It shout xook no more than 2
> > minutes. Always choose 3 wek aged garlic otherwise it may turn bluish
> > green. You should think of adding one fresh chopped Serrano at this
> > time for extra kick.
>
> Is the serrano a large pepper? do you mean add it as well as the other
> chillies?
>
> > 5. Seems like to much tomatoes. Let go the tomato puree altogether.
> > Use about 4 fresh Plum (Roma) tomatoes
> > 6. Thaw your frozen peas. Do NOT add them in the begining. Add thawed
> > peas only near the last 2 minutes of cooking.
>
> Well, yeah, I was going to thaw beforehand.
>
> > 7. You have to also decide if you want it Northern style or southern
> > style. If you want Northern style add about 2 Tablespoons of ful fat
> > yogurt. If you want Southern style, add dessicated coconut or coconut
> > milk.
>
> Hm, could do.
>
> > 8. One major item missing in ur recipe is any souring agent. You need
> > to add one of the following: tamarind, lime, amchoor (dried tart mango
> > powder). May be the pastes that you have use souring agents, I doubt
> > it. To make a curry, you must use souring agent.
>
> The Madras paste already has Tamarind in.
>
> Luke.

In India, normally fresh chili pepper (Hari Mirch) is fried along with
garlic and ginger. To reduce heat you can remove the white seeds and
te membranes. You are after the flavor and not the heat. The dried
peppers dont add the same flavor.
It is a question of depth and width of flavors
Fresh and dried ginger are adeed for depths, Fresh and dried chilis
are added for width. In reality, you wil also add blackppercorn (part
of Garam Masala), Pippali (Long pepper) to increase the width. But all
these peppers are prepared differently for desired effect. You wil
remove the seeds and whitemembrane from Serrano as an example. You may
use cracked Black Peppercorn, not ground or whole.
Halwais in the olden days were masters of mixing spices. There are
Kebabs made in India that have over 100 spices. The royal kitchens
from Akbar to Nawabs had true lust to create the Indian Cuisine.
Unfortunately it is almost all lost.

On 26 May, 07:16, Yogi Gupta  wrote:
> On May 24, 10:41 pm, "lucret...@lycos.co.uk" 
> wrote:
>
>
>
>
>
> > On May 24, 11:24 pm, Yogi Gupta  wrote:
>
> > > I wil try to answer as a step by step prep
> > > 1. Always fry onions first til edges start to turn brown
> > > 2. Add Garlic and ginger. Garlic can be mashed by knife blade or
> > > chipped. The ginger can be grated. It shout xook no more than 2
> > > minutes. Always choose 3 wek aged garlic otherwise it may turn bluish
> > > green. You should think of adding one fresh chopped Serrano at this
> > > time for extra kick.
>
> > Is the serrano a large pepper? do you mean add it as well as the other
> > chillies?
>
> > > 5. Seems like to much tomatoes. Let go the tomato puree altogether.
> > > Use about 4 fresh Plum (Roma) tomatoes
> > > 6. Thaw your frozen peas. Do NOT add them in the begining. Add thawed
> > > peas only near the last 2 minutes of cooking.
>
> > Well, yeah, I was going to thaw beforehand.
>
> > > 7. You have to also decide if you want it Northern style or southern
> > > style. If you want Northern style add about 2 Tablespoons of ful fat
> > > yogurt. If you want Southern style, add dessicated coconut or coconut
> > > milk.
>
> > Hm, could do.
>
> > > 8. One major item missing in ur recipe is any souring agent. You need
> > > to add one of the following: tamarind, lime, amchoor (dried tart mango
> > > powder). May be the pastes that you have use souring agents, I doubt
> > > it. To make a curry, you must use souring agent.
>
> > The Madras paste already has Tamarind in.
>
> > Luke.
>
> In India, normally fresh chili pepper (Hari Mirch) is fried along with
> garlic and ginger. To reduce heat you can remove the white seeds and
> te membranes. You are after the flavor and not the heat. The dried
> peppers dont add the same flavor.
> It is a question of depth and width of flavors
> Fresh and dried ginger are adeed for depths, Fresh and dried chilis
> are added for width. In reality, you wil also add blackppercorn (part
> of Garam Masala), Pippali (Long pepper) to increase the width. But all
> these peppers are prepared differently for desired effect. You wil
> remove the seeds and whitemembrane from Serrano as an example. You may
> use cracked Black Peppercorn, not ground or whole.
> Halwais in the olden days were masters of mixing spices. There are
> Kebabs made in India that have over 100 spices. The royal kitchens
> from Akbar to Nawabs had true lust to create the Indian Cuisine.
> Unfortunately it is almost all lost.- Hide quoted text -
>
> - Show quoted text -

what Yogi is saying is very good advice. The veg curry you show the
recipe for will lack flavour (as Yogi says breadth and width, I say
depth, but hey!). Also, dried ginger has a very different flavour,
there are very definite chemical changes taking place when the fresh
ginger is cooked. And fresh ginger takes 10 seconds to chop. A
suggestion; if you must use pastes, fry the onion, then garlic, ginger
and chilli, then add the paste to the hot oil, and fry out most of the
water from the paste. This will increase the 'dimensions' of the dish
(in whatever direction!).
Proper Indian recipes have been developed for a reason, that reason is
the quality of the final product. Unfotunately there is no substitute,
IMHO.