Topic: more recipes please

[spadge]

Think I have my base about sorted thanks to everyones help...... YEAH!
Anyone got any 'good for beginners' recpes for chicken?
Step by step please.....
on a final note I bought some methi seeds with a hope of grinding them- they went all over (as hard as granite!) should I just buy ready ground? I have resorted to grinding methi leaves to try and adapt but I'm sure the taste wont be the same.... dunno? (nice though)
Also is cumin a very powerful spice? as I reckon that's the underlying spice that's coming through a little too much in my final dish of chicken madras- my ratio is 1tsp in the base sauce ( base being big enough for 8 dishes) and a whole tsp in the main dish (for a portion that serves 2)
Thanks again...... my curry knowledge has come on loads since being on cr0
Spadge.

[PhilUK]

Hi Spadge.
Firstly theres lots of recipes in the recipe section-I counted at least 20 for chicken madras alone.
Not sure which recipe you are using- but i haven't seen any that would use so much cumin?In fact I had a look at a few and didn't see any with cumin added in isolation, although it would probably be a constituent ingredient in the spice/curry powder that is used in most dishes-It would not be used in that proportion.
It's worth investing in an electric grinder purely for spice use- you can pick up one on e bay
for not much more than ?10-I use a Krups electric grinder that i got off Amazon for ?17 and it works great.
Yes you can buy powdered fenugreek seeds- the seeds and leaves ARE NOT interchangeable as far as I'm aware and have different flavours- the same applies to coriander too.
I think you need to have a really good mooch round the website- all the answers to your questions are there.
Happy cooking!
Phil

[Peripatetic Phil]

Not sure which recipe you are using- but i haven't seen any that would use so much cumin?In fact I had a look at a few and didn't see any with cumin added in isolation, although it would probably be a constituent ingredient in the spice/curry powder that is used in most dishes-It would not be used in that proportion.

I certainly rely on cumin in my curries : after Bassar curry masala, it is the second most significant spice by volume : the approximate ratios are as follows :

2    parts BCM (Al Noor)
1    part   salt
1    part   cumin (white, ground)
1/2 part   fenugreek (seeds, ground)
1/4 part   chat masala (proprietary, forget whose)

** Phil.

[Stephen Lindsay]

Spadge, ground fenugreek seeds and fenugreek leaves are not the same thing. Most BIR recipes that ask for fenugreek will be for leaves. Ground seeds has a very strong, nutty/earthy flavour whilst the leaves have a milder more savoury taste.

[976bar]

Try putting the seeds through a Pepper mill Spadge!!