Don't forget the pics Ray

I've now found another Mustard Oil with yet a different colour: http://www.spicesofindia.co.uk/acatalog/Desi-Gold-Mustard-Oil.html

Which brand do you use Ray?

Having seen this mentioned several times now I am looking to buy some to try out. Only having seen Rick steins Far Eastern Episode in Bangladesh I am puzzled as to what to buy.

He says at one pint in the video that a chef adds mustard oil which you can tell by its dark colour.

With this in mind I have done a search and spices of india have oil branded KTC but it is not dark: http://www.spicesofindia.co.uk/acatalog/Indian-Food-KTC-Mustard-Seed-Oil.html

However, they also have Dabur which is dark: http://www.spicesofindia.co.uk/acatalog/Dabur-Mustard-Oil.html

My mind says I should buy the Dabur but i'd love some reassurance that this is the way to go please.

I assume you have an electric hob as I do, because I doubt i'd be able to get a flame unless the oil actually caught fire of course.

http://www.veoh.com/browse/videos/category/travel_and_culture/watch/v18985837sT9qadbk#watch%3Dv18985998d4r2tpfe

Had to search this out to watch as its no longer available on iplayer.

I remember watching it last time round but it made alot more sense this time round. Some cracking recipes on it. Shame we didn't get the recipe for the biryani but then I guess Rick was too.

Really enjoyed this episode and will be trying some of the dishes.

Ray, I read that to mean hot oil for spicy curry and flames do add to the dish.

Don't get the oil too hot or it will scorch the ingredients and react violently with the water in the blended garlic and ginger.

Sounds promising Ray.

Commis, I was referring in general to the likes of Patak's Balti, Kashmiri, Tandoori, Tikka, etc. I should have made that clearer sorry.

Since some of the members are enjoying the recent videos and recipes from Dipurajah, I thought it might be useful to know what spices were actually being used. I'm almost certain that Dipurajah won't know either.

So I looked on the jars that I had bought and they simply aren't listed. Like Jerry, I am surprised they are allowed to do this, but it might help if we can find out what they are.

I would like to stress that this isn't for debate over whether the use of such pastes is right or wrong, as we all know where we stand on that. But to establish what spices are actually being used in these pastes that modern BIR finds as a suitable alternative.

Peter, how long will the paste last in Vinegar?

Quote from: Domi on April 15, 2010, 11:39 PM
I could call it "turd in the hole"...OI! we could be on to summat, Axe! ;D

ROFLMAO!!!! Perhaps a sausage casing might help.

Yes, there is, but what is it?

I  looked at the pastes I had succumbed to purchase and was going to post on this the other night. So I grabbed the jars and sat down to read the ingredients and when it came to the crunch it just read 'spices'. Now I know there are spices in it, that's why i'm reading the ingredients label to find out what they are!

Anyone have any idea what spices are in these pastes.? I've tried looking about on the interweb thingymajig but alas, I have failed to find out.