This is the (cream coloured) filling in a 'Peshwari' Naan which is essentially almond powder/raisin mix (sometimes with the addition of a little coconut powder). This is pressed and folded into the middle of the Naan before cooking.

SnS 

I'll ask him Haldi, but I really don't think 4 will be enough to make it worth his while.

He's also running a 'traditional' Indian course in the evenings at the TA kitchens (6 weeks) which I'll probably go on anyway .... I may be able to persuade him to show me a few BIR tips.

Regards
SnS

Quote from: haldi on October 18, 2008, 04:59 PM
What's the address anyhow?
I thought it said somewhere here, but I can't find it now

2 miles North of Lincoln centre (just off the A46)

I will ask him if he would consider over the Christmas break.

If not should I ask that he defer it until later in the year?

SnS

Still not much interest here .....

Should I cancel?

SnS

The dark brown bean-shaped pod of the evergreen tamarind tree has been cultivated in India for centuries, hence its other name of 'Indian date'.

Tamarind has a slightly sweet aroma and a pleasant sour, nutty flavour.

Tamarind is generally sold in sticky brown-and-white blocks of partially dried broken pods and pulp, or as a concentrate. Whole pods can sometimes be bought in Indian grocery shops.

It is used as a souring agent in India and Southeast Asia, much like lemon or lime juice is used here in the West.

Tamarind slices or blocks require soaking in warm water for a few minutes, squeezed to extract flavour and strained using a nylon sieve (as the acidic juice will react with metal ones).

In India tamarind is used in curries; sambhars (spiced lentil and vegetable stews); rasams (highly seasoned lentil soups) and chutneys. It is particularly good with fish and poultry dishes. It is also an essential ingredient in Asian hot and sour soups.

Pectin, extracted from the fruit is used for jam and jelly making.

In the west, tamarind is imported for condiments such as Worcester sauce.

Tamarind is a mild laxative, and is used in India as a traditional treatment for dysentery and bowel disorders. It is an antiseptic and used in eye baths and for the treatment of ulcers. Rich in vitamins, tamarind is reputed to be good for the liver and kidneys.

Over-ripe fruits can be used for cleaning copper and brass (tartaric acid).

The leaves of the tree yield red and yellow dyes.

Thought to originate from East Africa it now grows wild in India and is cultivated widely throughout the tropics.

Dried fennel seeds (saunf or soonf) are oval, about 5 to 10 mm long and 2 mm wide, either straight or slightly curved, often with little tails attached (stem).

When fresh they are yellow-brown to green with lighter coloured stripes (similar to miniature water melons). They turn a dull grey as the seed ages.

Dried fennel seed is highly aromatic and emits a warm anise aroma (anethole), similar to star-anise. The taste is similar to liquorice. In Asia it is common to chew fennel seed as a mouth-freshener.

Fennel seed is available in powder form called Valiary Powder. The powder should not be roasted or fried as it has a delicate flavour easily ruined at high temperatures.

The seed is an essential ingredient in the Bengali Five Spice mixture panch phoron and used in Chinese five-spice powder. It is also used in many curry powders.

In many parts of India roasted fennel seeds are consumed as an after-meal digestive. It is also believed to help cure stomach complaints and toothache. Asian herbalists use the seeds in medicines for shortness of breath and wheezing. Some claim fennel has aphrodisiac qualities. Fennel oil is used in cough medicine, liquorice sweets, perfumes and soaps.

Originally an indigenous plant of the Mediterranean region, fennel is now cultivated for export in Germany, France, Russia, Middle East and India.

Quote from: JerryM on October 15, 2008, 06:27 PM
SnS,

i hope we can muster enough support for the day to go ahead. we'll miss a real opportunity otherwise.

I am ok any date.

Thanks Jerry .. and so do I.

Turmeric (Haldi) is a member of the Ginger family and is used throughout southern Asia for its musky flavour and attractive golden colour.

Turmeric is produced from the root part of the plant. The 'rhizome' is boiled or steamed, then dried and ground to a powder.

The powdered form is frequently sold in Asian markets as 'Indian Saffron' a vastly inferior substitute for the flavour of real saffron. The colour indicates its quality: the deeper the pigmentation, the better the spice quality.

Lightly aromatic, turmeric smells peppery and fresh with a hint of oranges and ginger. It tastes warm, pungent and musky with a slightly bitter aftertaste.

Essential to curries (especially fish curry) and curry powder, turmeric is also an important flavouring for many south Indian dishes. Indian vegetarian cooking relies heavily on it, especially in bean and lentil dishes.

India is the main producer of turmeric. It is also cultivated in China, Bangladesh, South America and the Caribbean.

Used for centuries in the East as a medicine and a dye, turmeric is also thought to have magical properties. On some islands in the Pacific, it is worn round the neck to ward off evil spirits. Taken in tonic form it is used as a remedy for liver problems and stomach ulcers; in ointment form it is applied to treat skin diseases.

I have a funny feeling that I will end up cancelling this due to lack of interest.

:

see my last post (above)