Topic: Kashmiri oil for pilau

[RubyDoo]

Hi
I am going to have a bash at Curry 2 Go pilau done in the pressure cooker. The 'recipe' calls for a touch of Kashmiri Masala oil on the cooked rice. I have a jar of the masala but there is no oil on the surface of it. Can I make some sort of oil using the masala or is there a recommended alternative. Mr Voight's large jar seems to have a load of excess oil but this is not the case with my newly opened small jar.  ( and why is the Pataks Kashmiri SO hard to find in the shops who stock every other flavour of Pataks?

Thank you

[Peripatetic Phil]

I can't think of any reason why you cannot add a little oil to your jar, stir well, leave for the flavour to osmose and then pour the oil off again for your pulao.  It may be worth checking whether Patak's specify which oil they use, and trying to use the same if possible : this would be particularly important if they used (e.g.,) mustard oil.

** Phil.

[RubyDoo]

I can't think of any reason why you cannot add a little oil to your jar, stir well, leave for the flavour to osmose and then pour the oil off again for your pulao.  It may be worth checking whether Patak's specify which oil they use, and trying to use the same if possible : this would be particularly important if they used (e.g.,) mustard oil.

** Phil.

Some good points. Ta. 
It has veg oil so no probs there but ........
I have got two more small jars through post and there seems to be a significant amount of oil splashing about.
My original jar had been opened so I put it in the fridge by habit. It says store in cool place so I am wondering if the cold of the fridge has 'set' the oil.  Jar is now sitting on the side upside down. Lets see what happens.

[Peripatetic Phil]

My original jar had been opened so I put it in the fridge by habit. It says store in cool place so I am wondering if the cold of the fridge has 'set' the oil.

Highly likely !  With any luck you will once again have an excess of oil once it comes back up to room temperature.
** Phil.

[RubyDoo]

I still think that I will be making far more rice ( therefore using more oil ) than I will be getting through the masala paste itself so -

Good idea of yours to mix some paste with veg oil and let infuse for a few days. One to try me thinks.

[pete]

Can I make some sort of oil using the masala or is there a recommended alternative.

the oil is flavoured by the paste , so why not just add a little of the paste to the rice, instead?
I use this stuff a lot
One thing I have noticed, is that the big catering jars are absolutely swimming in oil
I don't know why they should be different, but maybe you should buy a big one
Any large Asian Superstore will have it

[natterjak]

Maybe I'm missing something here, but why not just add some veg or sunflower oil to a jar of Kashmiri masala, stir in and after a few days it's sure to take on the flavour.

[RubyDoo]

I have added a good dollop of paste to a small jar and then veg oil. A few good shakes and a few days later it just does not have the thick consistency and dark colour of the stuff in the jar. Will give it a bash though.

[mickdabass]

Hi RubyDoo
Why not make your curry with excess oil, spoon off the excess at the end of cooking and then add to your pilau rice...then you wont have to bother with any of that patak crap.

Simples 

Regards

Mick

[RubyDoo]

Hi RubyDoo
Why not make your curry with excess oil, spoon off the excess at the end of cooking and then add to your pilau rice...then you wont have to bother with any of that patak crap.

Simples 

Regards

Mick

another good idea. Just why I 'joined'.