Quote from: chinois on October 28, 2007, 02:16 AM

Quote from: Admin on June 14, 2007, 04:27 PM
Hi,

You can purchase them online here http://www.spicesofindia.co.uk/acatalog/Indian-Food-Balti-Dish-Set-1.html

Pretty sure you dont want to use them. They look pure stainless steel, which is a bad cooking medium as it's a bad conductor of heat. You'd burn your ingredients quickly due to hot-spots.
They are decoration and are not meant to be cooked in. The iron ones are what you're after. I found some in brick lane (london) cheap. They must sell them in birmingham & manchester too. I got a 12" one for ?9 so i guess the single portion ones are about half the price.

Balti bowls are not generally used to cook in, they are used to serve the meal and so can be as decorative as you like.
Stainless steel is ideal in that it is easy to clean afterwards and keeps it's looks.
Copper looks nice but can tarnish with age and are difficult to keep looking nice. 

Welcome to the forum 

Welcome to the site matey, keep us posted as to how you get on.

Quote from: Cory Ander on October 14, 2007, 06:43 AM

Quote from: brum_57 on October 13, 2007, 02:46 PM
so what do you think he's cooking? my guess is butter chicken

reasons -
the use of butter
he mentioned punjabi - as we know, butter chicken is a trad punjabi dish

probably barking up the wrong tree lol

Kev.

Except that he's using king prawns (not chicken) in the dish with butter in 

...plus chillis, chilli powder, fresh tomatoes, "vindaloo sauce", cream and coconut powder in it? Topped with coriander and slices of lime?

So maybe a "Butter King Prawn Bhoona Vindaloo" something or other?  lol

This is similar to an authentic prawn curry recipe (Jhinga Kari)from the west coast I have kicking about somewhere.
The use of vinegar (the vindaloo sauce?) and coconut are typical of the area.
Just my two pence worth  ;D

Welcome to the forum matey, be sure to post your results and some pictures if you can 

Quote from: brum_57 on October 06, 2007, 03:46 PM
I have noticed there are 2 distinct type of coriander seed -

1 - round light brownish seed
2 - oval greenish seed

The round seeds I believe originate from Russia and are of very poor quality imo
The oval seeds are pukka Indian seeds and are far superior (wonderful aroma)

so watch what u buy - I ended up with a load of the poor quality seed bought from an online spice store, now I only buy spices from my local asian grocer. Look on the packet "produce of India" are the magic words.

Kev.

It's the same spice but being grown in a colder climate has never ripened properly.
Coriander needs sun and lots of it to achieve maximum flavour (percentage of usable essential oil) and is grown widely across the world from South America to Asia.
The better the climate the better the flavour.

Quote from: mike travis on September 25, 2007, 10:02 PM
Hi chipfryer,  I have just got my hands on a block of Tamarind (25p from ASDA) and was wondering what to do with it. So, any ideas team??  ;D

With Tamarind blocks you need to extract the flavour (you do not use any of the solids)
Soak the block or part of it in boiling water in a bowl until softened.
Break it up and give it a good mix until you think you have a extracted all the solubles.
Then sieve the lot into a bowl sqeezing the mix with a spoon to get the liquid out, then throw away the solids.
Use the liquid part as dictated by your recipe.

Jethro

Welcome to the forum mate  ;D

I was looking up some names for specific lentils and found this one: Indian Food Glossary

http://www.indianfoodsco.com/Classes/Glossary.htm

Might be handy for translations in Asian stores  ;D

Welcome to the forum  ;D