Quote
I had thought that my local was Bengali but they call cumin Zeera, is that definitely Punjabi?

I believe it to be Axe, that's not to say that it isn't Bengali either though!  Just think of Italian & Spanish, quite similar in some respects

Ray

If members specify 'coconut milk powder' then this is what I would use.  If it is coconut powder that is specified, I personally would use what I know as coconut flour.

But I think CA's summary is spot on!

Ray

Hi Blanchy,

That looks really nice but, either your bowl of rice was really far away when you took the pic, or that was just a single portion ;D

Ray

In BIR terms, which is what we should be thinking about, coconut flour is more than likely what they use, coz it's cheap.  Coconut powder as in coconut 'milk' powder, would not be used, coz its expensive!

I think based on that logic, coconut flour is the one, even if it sometimes gets described as coconut powder.  It is powdery in appearence but not as silky as normal flour in texture, hence the grainyness that you get in BIR CTM or Korma.

If anyone is in doubt of it, leave your CTM or Korma to go cold.  You can almost see the texture that the coconut flour adds to the dish.

Im pretty sure that 'most' BIR's don't use coconut milk either, so why would they use coconut milk powder?  I've known them to use cream or bog standard milk, and even heard of them using evaporated milk, but never coconut milk!  Seems more of a Thai thing to me!

Ray

Hi Guys,

To my mind, tomato paste and puree are one of the same thing, the difference being that some is labelled 'double concentrate' and some are not!

By definition, a puree is a solid, blended to form a liquid or semi solid.  To that end, passata could well be described as a puree. 

In Italy, passata is nothing more than blended and sieved tomatoes.  The version that you can purchase in the supermarkets, sometimes have extra herbs or spices in them.  To me, that makes them a Ragu, and yet they describe them as Passata!  Confusing or what?

I do think that passata can have a place in BIR cooking, especially in the base! 

I think that it is the KD base that calls for blended tomatoes (passata) not that the KD base is the benchmark :

Some bases ask for a tin of toms in it, so when you blend at the final stage, what ever toms are in there, effectively become passata!

Just to muddy the waters further, does tomato ketchup have a place in BIR ;D  don't the Indians call it 'Catsup'  ?

Ray

Awesome,

Me finks dis is da bomb, aye ;D

Ray

Quote from: Axe on March 22, 2010, 12:42 AM

Ray, is that the Pataks description? no wonder my test wasn't right.

Hi Axe,

Yeah, that's from the label on the Pataks jar, which is what I belive he uses in the video.

What was you using?

Ray

Quote from: Axe on March 20, 2010, 12:30 PM

"We have a big menu with many different dishes. The sauce enables us to cook a wide range of products but it is only one small part as we add individual spices to make the different dishes"

Hi Axe, this is the sort of comment that confirms to me, that BIR's only use one base for all and not different bases for different final dishes, which has been suggest here, from time to time.

Ray

Quote from: CurryOnRegardless on March 22, 2010, 02:13 PM

When this potato in onion bhaji stuff first started I asked in a T/A that does fantastic bhajis and they looked at me like I was crazy. The chef explained in a very condescending manner that the difference between an onion bhaji and a vegetable pakora was that one was made from onions and the other was made from potatoes (and other veggies).

Regasrds
CoR 

That's a fair comment CoR but, am I right in thinking that the onion bahji is a BIR invention anyway, and not a variation of a traditional dish?  If this is the case, I can easily see some BIR's/TA's using potato for bulk!

What does suprise me in the video, is how big he cuts the potato.  Surely it wouldn't cook through in the time that he cooks them. 

I do use potato in my bahji, carrots too, being careful not to describe them as 'onion bahji's' for the benefit of the purist's ;D but, I grate both and squeeze all the liquid out of them.  They end up perfectly cooked right through, soft in the center, crispy on the outside, and IMO, have the BIR smell & tatse.

Ray 

Ok,

Just reading the jar, it describes Kashmiri Masala as a hot Garlic and Chilli curry paste, ingredients list:

Vegetable oil
water
Chilli (19%)
Garlic powder (10%)
Salt
Coriander
Spices (mmmm could they be any vaguer?)
Mustard
Ginger
Acetic Acid.

Smells quite vinegary, hot and sweet to taste,  S**t, just noticed the 'do not eat un-cooked' warning...too late

Ray