;D

Thanks for your effort, Phil (:

Quote from: Phil [Chaa006
These are Kapuzinererbsen, Chonk, and they are green ('though the pod is brown/maroon).

** Phil.

But is the "Kapuzinererbse" the same as Pisum sativum L. subsp. sativum convar. sativum Lehm (or Pisum sativum var. medullare)? Read they are different. But I'm no pea expert, can't judge that (:

Thanks Phil! (:

Yeah, confusing stuff - all these varieties (: Don't know if I get them over here

 ;D

I believe the translation was wrong, too. If the marrowfat pea is Pisum sativum var. medullare. (bot.), that should be the "Markerbse" in german. Sorry for the confusion

Never heard of "marrowfat peas" before. Seems that the german translation is "Kapuzinererbsen", which are also known as "grey peas". But these are brown or grey in colour, and look more like chickpeas, while marrowfat peas look (most of the time, so it seems, per google search) more like green peas, color-wise. Wonder what the difference is.

Mattar Paneer... hmm... great dish Aloo Mattar is quite popular and very tasty, too!

Ajwain works great with potatoes (very good combination), dals and vegetables, too. Or some breads. Yummy! (:

Just out of curiosity, I plan to try out the "Kitchens of India" brand. Looks fancy ;D

Don't know if there is any supermarket curry I'd call a favourite, but I tried the "Dal Makhani" by 'Truly Indian' once or twice a while ago, and it was ok (but too salty for my taste). The "Rajma Masala" by 'MTR' was a huge disappointment, but the "Matar Paneer" by 'Ashoka' was quite decent. I prefer my own dishes after all, but if I'd have to choose, it would be one of those, I guess. (except for that rajma ;P)


edit: Oops - don't know if these qualify as "supermarket curries". They are no home brands or something like that, so - sorry if I missed the point.

Hi goncalo!

Quote from: goncalo on April 10, 2013, 04:02 PM

Quote from: chonk on April 08, 2013, 10:02 PM
Hi goncalo!

Regarding the Panch phoron, you could also try to mix your own, and reduce the amount of kalonji and methi seeds. Use equal parts, but just the half of that when it comes to these two ingredients. Personally, I love methi seeds (and the dried leaves, too), but too much of it can be slightly bitter for some people.

Pics look good (:

Thanks chonk. Could you just clarify why you recommended reducing the amount of kalonji? I think I used some of these in my naan dough and I did enjoy their taste, I could feel typical naan taste when adding them to the dough. So far I've been using east end panch phoron and it's decent, but I agree, it does tend towards the bitterness a little.

Thanks for clarifying!

Love my naans with kalonji, too! (:

Kalonji seeds can taste slightly bitter too, so reducing their amount would adjust that (together with methi seeds) You could just reduce the methi seeds, and check out if that taste suits you. It comes down to personal preference, and some experiments, I guess (: Got this "recipe" from a book about traditional, punjabi family recipes (equal parts, but just the half of methi and kalonji seeds). Panch phoron is pretty easy to make right on the spot, and also in minimal amounts, so you could try to find your taste someday (:

Hey loveitspicy! (:

Looks very tempting! I love rajma, one of my most favourite curries! I like the idea of using some ketchup in it, nice twist (: Tried some Chaat masala in my rajma, and this was really good, too. Very versatile dish

Thanks for the great pictures (:

Hi goncalo!

Regarding the Panch phoron, you could also try to mix your own, and reduce the amount of kalonji and methi seeds. Use equal parts, but just the half of that when it comes to these two ingredients. Personally, I love methi seeds (and the dried leaves, too), but too much of it can be slightly bitter for some people.

Pics look good (: