A little tip, for vindaloo vinegar save the remains of pickled onions/gherkins and the like and use that, definitely seems to add something.

Cheers
CoR 

If possible use a smaller (8" dia) skillet for 1 portion and a larger (10" or even 12" dia) one for two portions, that way you keep the cooking times about the same, HTH.

CoR

Quote from: gary on November 15, 2009, 12:35 AM
Accy lad here, and Claret thru and thru

Accy's not the same since they shut the Bees Knees....

Regards
CoR

Is this a Glasgow kiss we're talking about here??

The article also mentions the Ashoka Cookbook, Amazon don't have it in at the moment but a customer review of the book (by someone called G. Currie, yes really) gives this tip:-


A wee tip for nan bread though. For a really authentic effect turn a wok upside down over a gas hob, lightly oil the base and slap dough on. With a blow torch, brown the top side of dough until it starts bubbling. That's it, looks like it has come out of the tandoor!!


Worth a try, maybe?

Regards
CoR

My local deli have started selling THESE for ?3 per 10g bag. Now unless my maths have let me down that means they are worth ?300/kilo.
Think I'll get a gro bag for the kitchen window sill!

Regards
CoR

Quote from: George on November 13, 2009, 06:00 PM




Where can one buy mustard oil fit for human consumption? I saw it in an Asian grocery and it said something like 'not to be taken by mouth'!

EC rules say all mustard oil has to be labeled 'for external use only'. However, a bit of googling turns up some interesting stories.
It appears, to me, that this state of affairs has arisen as the result of some dodgy scientific research which basically showed that if you force fed lab rats 10 times their body weight per day with mustard oil after a couple of weeks they dropped dead, surprise surprise. Armed with these scientific results mustard oil has been deemed toxic to humans, so must be appropriately labeled.
Now consider this. Mustard oil is a staple to many in the Indian sub-continent as olive oil is to many Europeans. In India, its' production is a low tech, largely unregulated, cottage industry which is both sustainable and has a low carbon footprint and which is extremely difficult for the Indian government to raise taxation from. The multi-national agro/chemical industry has a solution to this, which is to switch production from the traditional mustard oil to the likes of (GM) soya, provided of course by the same agro/chemical industry along with all the fertilisers and other lovely chemicals required not to mention the oil/fuel needed to modernise an industry and increase its output so raising revenues for the government and the multi-national corporations.
As a part of this process it would of course help if some scientific basis could be found for the move away from the traditional to the new, hence the 'research' mentioned at the beginning of this post, paid for by, yes you've guessed, big pharma.
Wether you choose to believe this phony research or use a product that has been consumed with no ill effects by millions of people, for hundreds of years and is also said to have healing properties when used in traditional (Ayurveda) Indian medicine, is entirely up to you.

Regards
CoR 

Quote from: Cory Ander on November 13, 2009, 01:37 PM


How it differs from "coconut flour", I do not know.  I suspect it is the same thing?

Hi CA

A little googling suggests it's not the same at all. Apparently coconut flour is made from the de-fatted coconut flesh, which is then milled to a fine flour. It is being hailed as a new health food, gluten free and naturally high in fibre, it is recommended to replace about 20% of wheat flour in baked products etc.
Could be good for chappatis and naans. Have a look HERE, you need to scroll down a bit.

Cheers
CoR

Hi PaulP

This stuff from Seasoned Pioneers is quite good CLICK HERE.

A tub of the Top-Op resin should last a while as well, (if only because its almost impossible to open the tub!) available from SPICES of INDIA.

Quite agree about the madras but fabulous with dahl and veggies, enjoy.

Regards
CoR

Quote from: JerryM on November 13, 2009, 07:09 AM
CA,

is the milk powder different to the flour. i've not come across it.

I would think that the Coconut Milk powder is made from the coconut milk and the flour milled from the coconut flesh. The milk powder is in all the supermarkets, it's Maggies brand Coconut Milk Powder Mix in a yellow packet. It works as a thickener a la cornflour and tastes like the coconut block but is not as 'greasy'. Use sparingly as it has a high saturated fat content, as does the block of course. HTH.

Cheers
CoR