Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: goncalo on March 13, 2013, 06:54 PM
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Went shopping and finally got some things I had been dying to find, namely:
1. Mr Naga paste!
2. Kashmiri Chillies (though I'm judging by the looks as the indian chap at the green grocers couldn't tell whether they were or not)
3. Rajah All Purpose Seasoning for CBM's base (though I realize how unimportant it really is in the context of that recipe.)
4. and just above the green chilli are the seeds that markh3565 kindly posted to me for free! Thanks markh3565!
5. Shan's Special Garlic Pickle that Julian mentions in his recent video and I felt curious about
(http://i.imgur.com/kqkjWsm.jpg)
I managed to tick a lot of the "to buys" this time around! Happy days!
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Well either they're not kashmiri chillies or they're very under ripe because kashmiri chillies are usually red - as is the chilli powder.
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Well either they're not kashmiri chillies or they're very under ripe because kashmiri chillies are usually red - as is the chilli powder.
thanks SS, I picked them up based on what I saw in your post (http://www.curry-recipes.co.uk/curry/index.php/topic,4137.msg90927.html#msg90927) -- I hope they are right :)
Either way, now I do have the seeds to grow them, so even if the ones I bought aren't, I am going to try and grow them!
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Well either they're not kashmiri chillies or they're very under ripe because kashmiri chillies are usually red - as is the chilli powder.
True, but then all Chilli's start out green and turn red as they ripen. Well they don't all turn red, but they all start out green :)
They certainly look like Kashmiri but then so do the standard green finger chilli's you get in most supermarkets.
Impossible to tell really.
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thanks SS, I picked them up based on what I saw in your post (http://www.curry-recipes.co.uk/curry/index.php/topic,4137.msg90927.html#msg90927) -- I hope they are right :)
Not my post! Foul play your honour! ;D
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thanks SS, I picked them up based on what I saw in your post (http://www.curry-recipes.co.uk/curry/index.php/topic,4137.msg90927.html#msg90927) -- I hope they are right :)
Not my post! Foul play your honour! ;D
DAMN IT. I must be suffering of ADHD with all my sudden lack of attention as of late. :D
No intentions to offend either way ;-)
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Green Kashmiri's
SD's Chilli Eye Candy here:-
http://www.curry-recipes.co.uk/curry/index.php/topic,4368.msg84510.html#msg84510 (http://www.curry-recipes.co.uk/curry/index.php/topic,4368.msg84510.html#msg84510)
and he gives sound advice ;)
Oh and it's Mr.Naga Pickle not paste, but they do produce a Mr.Naga sauce in same jars.
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Green Kashmiri's
SD's Chilli Eye Candy here:-
http://www.curry-recipes.co.uk/curry/index.php/topic,4368.msg84510.html#msg84510 (http://www.curry-recipes.co.uk/curry/index.php/topic,4368.msg84510.html#msg84510)
and he gives sound advice ;)
Oh and it's Mr.Naga Pickle not paste, but they do produce a Mr.Naga sauce in same jars.
Thanks Chewy.
I'm a bit confused now: Which one is used the most? is it the sauce or the pickle? and is there a substantial difference? if there is, can you describe it?
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This is the sauce which i've never seen on the shelves.
(http://www.curry-recipes.co.uk/imagehost/pics/8909f6295f403daaacecc07d2a55c170.jpg)
;D
http://www.youtube.com/watch?v=aJ661wIjpss (http://www.youtube.com/watch?v=aJ661wIjpss)
http://www.shahnazfoodproducts.com/ (http://www.shahnazfoodproducts.com/)
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Sorry can't help, as it hasn't arrived in the shops I use, as yet.
I saw it in an advert and thought it was either good marketing
or bad, using the same jars and packaging.
If I do get a jar, I'll report.
The one you bought is the one thats been used in BIRs for twenty years.
cheers Chewy
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lol, they must produce their ads using bollywood movies as reference.
OK, so I picked the right thing :) thanks DP!
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Goncalo,
In reference to cbms base gravy, I believe he uses the all purpose seasoning as it has a high salt content level, if you look at his recipe for base gravy you will notice salt isn't a listed ingredient.
Barry
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Goncalo,
In reference to cbms base gravy, I believe he uses the all purpose seasoning as it has a high salt content level, if you look at his recipe for base gravy you will notice salt isn't a listed ingredient.
Barry
Oh, I know that Barry. What I meant is that, he easily recommends the use of 2TSPs of salt as an alternative if you don't have rajah, seeing as 60% of this powder is salt content. I have since been looking around for rajah's all purpose seasoning and it wasn't until yesterday that I found it. I did find east end all purpose seasoning, but as I wasn't sure it would be the same ratios of spices, I did not buy it. :)
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Went shopping and finally got some things I had been dying to find, namely:
...........
4. and just above the green chilli are the seeds that markh3565 kindly posted to me for free! Thanks markh3565!
...........
8) 8) 8) 8) 8) 8) 8) 8) 8) 8)
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Here's the crop of kashmiri's the seeds came from - chilli porn ;D ;D ;D ;D
The green chillis do look like Kashmiri's, they do start green and turn red - but who can tell :-\
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Goncalo, as markh3565 says, it's really hard to tell. With so many varieties and varieties of varieties around, chilli identification is tricky at best. I'm no expert, but looking at your picture I'm not 100% sure that yours are Kashmiris, as they don't have the characteristic thick stem, bulbous top, gnarly, bobbly bits and thin tail.
Here's a comparison shot:
(http://www.curry-recipes.co.uk/imagehost/pics/06159a8bc3131c808ca03c7c9ceb926c.jpg) (http://www.curry-recipes.co.uk/imagehost/#06159a8bc3131c808ca03c7c9ceb926c.jpg)
BUT.... That doesn't mean to say that they aren't, either, as there are no doubt many different varieties of Kashmiri chilli around, each with different characteristics (indeed, markh3565's Kashmiris grown from seed look a little different to the ones I grew from seed). Then there's the effect of different growing conditions, etc, etc...
If, however, the flesh is thick, and they start to turn what looks initially black in places and then a deep red on the window sill within a week, then they probably are.
The flesh of fresh ripe (fully red) Kashmiris also has a distinctive taste, which is mild and sweet.
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Thanks Salvador!
One question that I've been meaning to ask is, how many of these chillies would it take for the dish to be unedible, heat-wise? or perhaps asking it differently: would a kashmiri chilli be as hot as a bell pepper (which I wouldn't even consider to be hot)
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Hi Goncalo, this might help you. ;)
http://nomoremicrowaves.wordpress.com/2010/03/15/wtf-is-kashmiri-chili-powder/ (http://nomoremicrowaves.wordpress.com/2010/03/15/wtf-is-kashmiri-chili-powder/)
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Thanks Axe,
This reminds me that, when I visited this shop, I made sure I'd find what brand of "kashmiri chilli powder" I bought the last time which I co-relating with an outburst of mouth ulcers. It was from a company called periyar (see image below) I bought the 400g bag and I should say that I don't recommend it at all, though for the chilli heads, this may sound like music to you. It's too hot and imparts no colour or flavour as far as I can taste it. If I round a tsp, the heat becomes above my threshold and it starts to turn into pain. Has anyone used this brand for kashmiri chilli powder? I'm sort of wondering what kind of peppers are they producing this powder from. As an escape question, what would be a recommended brand for quality kashmiri chilli powder? (if all else fails, I can workout the alternative in Axe's link, 3 parts paprika for 1 parts of cayenne pepper.)
(http://www.asianstoreuk.co.uk/shop/prod_image/g30s65p49.jpg)
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The only way you can guarantee that you have 100% Kashmiri chilli powder is to grind your own from dried whole kashmiri chillies. (using just the flesh and leaving out the seeds)
Shouldn't be too hard to find. Just make sure you get the really crinkly ones.
(http://www.curry-recipes.co.uk/imagehost/pics/93ae2fbcac5dbef87e112da9cfff0df0.jpg)
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As an escape question, what would be a recommended brand for quality kashmiri chilli powder?
I swear by this one (http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html) (never use any other).
** Phil.
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As an escape question, what would be a recommended brand for quality kashmiri chilli powder?
I swear by this one (http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html) (never use any other).
** Phil.
But thats not pure kashmiri chillies though is it Phil?
The MDH brand is a blend.
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The only way you can guarantee that you have 100% Kashmiri chilli powder is to grind your own from dried whole kashmiri chillies. (using just the flesh and leaving out the seeds). Shouldn't be too hard to find. Just make sure you get the really crinkly ones.
But can you be any more sure that your whole Kashmiri chillies are really Kashmiri chillies than you can that your Kashmiri mirch powder is really Kashmiri mirch powder ? For example, are these, or are these not, Kashmiri chillies ?
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But thats not pure kashmiri chillies though is it Phil? The MDH brand is a blend.
Yes, it is a blend. But a blend of what ? Kashmiri chillies from more than one plantation ? Kashmiri chillies from more than one region ? We aren't told. All I can say is that MDH Kashmiri mirch meets my requirements for Kashmiri ground chillies : beautiful deep saturated red colour, and mild in terms of chilliness (less hot than MDH Deggi mirch (http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Deggi-Mirch.html), for example, but a more saturated red).
** Phil.
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I've promoted MDH (Brand) Kashmiri Mirch, since I joined the forum
A lot of members have picked up on it and some have added it to their stock.
I use it as my basic chilli powder in my recipes.
you can get it online at spices of india.
http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html (http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html)
Good thread here
http://www.curry-recipes.co.uk/curry/index.php/topic,7813.msg69921.html#msg69921 (http://www.curry-recipes.co.uk/curry/index.php/topic,7813.msg69921.html#msg69921)
cheers Chewy
I can see a slight problem, people going over the same stuff, time and time again ,, with every new curry fan ;D
but I don't think there's a cure :D
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The only way you can guarantee that you have 100% Kashmiri chilli powder is to grind your own from dried whole kashmiri chillies. (using just the flesh and leaving out the seeds)
Shouldn't be too hard to find. Just make sure you get the really crinkly ones.
(http://www.curry-recipes.co.uk/imagehost/pics/93ae2fbcac5dbef87e112da9cfff0df0.jpg)
I never got the free egg though. Should I complain? ;)
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I can see a slight problem, people going over the same stuff, time and time again ,, with every new curry fan ;D
but I don't think there's a cure :D
Thanks CT, and yes, you are right. Perhaps making F.A.Qs for each major topics would be a great idea!
I never got the free egg though. Should I complain? ;)
;D
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Oh, and seeing as I've seen 2 different MDH packages in my local asian: IIRC, MDH Deggi Mirch and MDH Kashmiri Mirch that you have mentioned before, I'm not clear about what the difference is between the 2?
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I've promoted MDH (Brand) Kashmiri Mirch, since I joined the forum
Yes and it's a pity really because kashmiri mirch gives an unpleasant, non-BIR taste to the curries (although presumably not in your locality).
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I've promoted MDH (Brand) Kashmiri Mirch, since I joined the forum
Yes and it's a pity really because kashmiri mirch gives an unpleasant, non-BIR taste to the curries (although presumably not in your locality).
Each to their own SS but what is your alternative suugestion ?
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Oh, and seeing as I've seen 2 different MDH packages in my local asian: IIRC, MDH Deggi Mirch and MDH Kashmiri Mirch that you have mentioned before, I'm not clear about what the difference is between the 2?
Discussed here (http://www.curry-recipes.co.uk/curry/index.php/topic,11694.msg91574.html#msg91574), Goncalo.
** Phil.
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I've promoted MDH (Brand) Kashmiri Mirch, since I joined the forum
Yes and it's a pity really because kashmiri mirch gives an unpleasant, non-BIR taste to the curries (although presumably not in your locality).
I think you have a point there SS, I find the kashmiri mirch has a bit too much of a distinctive flavour that "sticks out" for me. What chilli powder would you recommend yourself?
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Thanks Salvador!
One question that I've been meaning to ask is, how many of these chillies would it take for the dish to be unedible, heat-wise? or perhaps asking it differently: would a kashmiri chilli be as hot as a bell pepper (which I wouldn't even consider to be hot)
Difficult one to answer, Goncalo, as one man's (or woman's) Madras is another one's Phal, and as with any fresh chilli it depends if you retain the seeds and pith (the white membrane to which the seeds are attached).
However, if it helps, I would place the heat level of a fresh Kashmiri somewhere around the level of an Ancho or a Poblano chilli pepper, which register between 1,000 - 2,000 on the Scoville scale. They really are pretty mild. (It's difficult to compare them to a standard red bell pepper as the register zero on that scale!)
Having said all that, I reserve the right to immunity from prosecution should you manage to blow your head off with them!
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Each to their own SS but what is your alternative suugestion ?
My alternative suggestion for what? Chilli powder? Standard chilli powder from any of the usual suspects, such as TRS, Rajah etc.
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Oh, and seeing as I've seen 2 different MDH packages in my local asian: IIRC, MDH Deggi Mirch and MDH Kashmiri Mirch that you have mentioned before, I'm not clear about what the difference is between the 2?
Discussed here (http://www.curry-recipes.co.uk/curry/index.php/topic,11694.msg91574.html#msg91574), Goncalo.
** Phil.
Thanks! I've settled for the kashmiri mirch at this stage.
Thanks Salvador!
One question that I've been meaning to ask is, how many of these chillies would it take for the dish to be unedible, heat-wise? or perhaps asking it differently: would a kashmiri chilli be as hot as a bell pepper (which I wouldn't even consider to be hot)
Difficult one to answer, Goncalo, as one man's (or woman's) Madras is another one's Phal, and as with any fresh chilli it depends if you retain the seeds and pith (the white membrane to which the seeds are attached).
However, if it helps, I would place the heat level of a fresh Kashmiri somewhere around the level of an Ancho or a Poblano chilli pepper, which register between 1,000 - 2,000 on the Scoville scale. They really are pretty mild. (It's difficult to compare them to a standard red bell pepper as the register zero on that scale!)
Having said all that, I reserve the right to immunity from prosecution should you manage to blow your head off with them!
Thanks SD, that also adds perspective! In addition, the link Axe's posted earlier in the thread has quite an interesting way of adding perspective, highly recommended:
http://nomoremicrowaves.wordpress.com/2010/03/15/wtf-is-kashmiri-chili-powder/ (http://nomoremicrowaves.wordpress.com/2010/03/15/wtf-is-kashmiri-chili-powder/)
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Forget the Kashmiri, have you tried the naga paste yet? I think i'm addicted!
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Forget the Kashmiri, have you tried the naga paste yet? I think i'm addicted!
I didn't yet, but will be trying it in my first curry using CBM's base, which is cooking on the stove as we speak. ;)
Seeing as I believe you have a similar tolerance for chilli as I do based on some previous exchange, I was wondering how much of this paste are you adding to your chillies?
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Did you mean curry as opposed to chilli? ;) Well to date I am currently adding 3/4 teaspoon to a standard portion but it depends on the dish. Any dish that has lot of chilli in it will be hot so adding alot of Mr. Naga will test your taste buds!
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Did you mean curry as opposed to chilli? ;) Well to date I am currently adding 3/4 teaspoon to a standard portion but it depends on the dish. Any dish that has lot of chilli in it will be hot so adding alot of Mr. Naga will test your taste buds!
Yes, curry! my ADHD is kicking in. I'll go ahead with half-tsp then for a taster. At what stage are you adding the paste also?
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I add it at the end of cooking just before serving. ;)
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Thanks ;-)
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For example, are these, or are these not, Kashmiri chillies ?
Sorry Phil, I never saw your photo until now.(stumbled across it on a search for Garlic Pickle) They dont look like kashmiri chillies to me. :-\
Wrong shape, size and colour.
(http://www.curry-recipes.co.uk/imagehost/pics/61b8fcde88f1c4b8876b52b8333cf0cf.JPG)
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For example, are these, or are these not, Kashmiri chillies ?
Sorry Phil, I never saw your photo until now. They dont look like kashmiri chillies to me. :-\
Wrong shape, size and colour.
That's good news, then, since they were purchased from a stall on the slopes leading to the Great Wall of China about 90km from Beijing :)
** Phil.
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Went shopping yesterday and eventhough I've been off curries, I stopped at a green grocers looking for laziza karahi fry and biryani massala and couldn't stop looking at a Hawkins 12 litre pressure cooker that I had already found before.
(http://i.imgur.com/jXIbPC0l.jpg)
Which base should I try next?
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So you bought it in the end eh Goncalo, nice... :D
You could test out some of the larger recipes without having to scale down with that beast. 8)
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That's not fair, u got a 12er, and I only got a 7er!
I want a bigger one!
;)
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Yes DP! :)
And I was lucky. The shop owner lives near me and he happened to see me last weekend while I was shopping at LIDL, so as I was paying for the PC and other stuff I pulled up an app on my phone to call a taxi (hailo) and the store owner (pakistani origin) offered to give me a lift, which saved me an extra 16euro! I tried to give some money back but he didn't accept. On our way home, we were talking about biryanis and he says he makes his in layered/trad fashion. He then started saying "When you make your curry, spoon off some oil and drop it on top of your biryani, it will make it much better." I thought the moment was great to ask whether he had any tips on how to make spiced oil. Sadly, he said that I should either top up the base stock pan with extra oil or just add some g&g and oil to a pan, once it starts to brown, spoon off the oil. Nothing really exciting on the spiced oil front, but then again he is only the owner of an asian grocers.
The booklet that comes with the PC has about 8-10 indian recipes (some chinese too) including a rogan josh, yakhni pilau, matar gosht, etc.
That's not fair, u got a 12er, and I only got a 7er!
I'm sure there is not a huge amount of difference in the results other than the amount you can cook. The main reason why I picked this one is that my 6 litre PC cooker is only 7 psi, whereas this one is 13 psi. I also didn't seem to be able to fit everything in my 6lt when making my current favorite base: Zaffron.