Browsing my curry books last night I came across this pre-treatment for dried methi in Cyrus Todiwala's Cafe Spice Namaste book:

Heat oven to 200C, spread a packet of dried methi on a baking tray, then put in the oven, turn off the heat and leave for 4-5 hours(!). Pick out the bits of stem, crush between your fingers and store in an airtight jar.

This is supposed to intensify/improve the flavour. It seems an interesting alternative to the often quoted advice to soak the leaves in water and drain before adding. If it does change the flavour it might be worth a try but if it just strengthens it then I'm not so sure - I think it's been mentioned here before, and I've certainly found that it's all too easy to ruin a dish by overdoing the methi.

Was the dried methi used in restaurant demo's straight from the packet?
Robert

QuoteI love these first hand reports, but they always seem to open up a bigger can of worms.

Could the can of worms be the secret ingredient that they're reluctant to tell us about?

(err, I'll get me coat)

Cheers, - I'll have a a spice cupboard clearout this weekend so that i can make up the minimum order. Good to see they have black cumin seeds too - they're hard to find in this part of the world.
Robert

Quote from: Mark J on September 19, 2005, 08:04 PM

Quote from: pete on September 19, 2005, 06:55 PM
1 teaspoon beetroot powder (has anyone ever managed to get this? I can't)

Ive got some? ;D, has to be one of pats rarest ingredients, its only used as a healthy substitute for red food colouring so not essential

The other one often mentioned is annatto (sp?) seed powder. I've never come across that either. Any suggestions for suppliers please?

I'm going to attempt my first batch of Bruce Edwards' base this weekend and I've been wondering if anyone has considered use the large parsnip shaped white radish known as mooli (sp?) in place of the radishes? I see a lot of it in Asian greengrocers.
Robert

Regarding the dish of peas, I've had the sag paneer equivalent: A tasteless sag bhaji with one of those individually wrapped portions of red Leicester on top. At least they removed the cellophane!
Robert