Quote from: chewytikka on January 20, 2012, 11:36 AM
Hi Matt
Welcome to the forum.
Just done a search, plenty of on-line stores and reference in OZ

My take on the three elements of The Fenugreek Plant

1. Fresh Fenugreek Leaves (The Plant)
Wash Well, use as a green, i.e. Spinach etc... (An Acquired Taste)

2. Dried Fenugreek Leaves (usually sold as Kasoori or Kasuri Methi)
Sweet, Pungent, Aromatic Herb. (Formerly used extensively in BIR curries)

3. Fenugreek Seeds (The Spice)
Hard Seeds, ground to a very fine powder (usually sold as 'Fenugreek')
Very Bitter, used in masalas, spice mixes. Use sparingly.

Would not substitute the herb with the spice.

Hope this helps
cheers Chewy

Quote from: chewytikka on January 17, 2012, 01:36 AM
Ox
1.Tej Patta aka Indian Bay Leaves
No confusion here or mistake, it is as stated.

If you went into an Asian supermarket and asked for Indian Bay Leaves,
they would give you Tej Patta, more than likely grown in Bangladesh and marketed as simply Bay Leaf.

But if you asked for Cinnamomum tamala leaves or dried Malbathrum leaves or even simple Malabar Leaves
I think they would struggle to know what you were talking about.

Graeme
Thanks for helping the old chap across the road, very good of you  ;D

Phil
I'll edit the post and go with Cassia Bark to avoid confusion for new members

SP
When I'm doing fresh powders, I usually judge the whole spice by eye
grind it in the Coffee Mill, then measure it by volume with a standard set
of measuring spoons.
I made this a couple of weeks ago with the 1,2,3,4, at 10ml + Black Pepper Corn 5ml + Mace 5ml + Black Salt 5ml
the Black Salt makes it more like a Chat Masala.

I try to keep my fresh powders down to about 60gm to suit the small airtight containers I use.

cheers Chewy

Quote from: abdulmohed2002 on January 11, 2012, 08:26 PM

Quote from: noble ox on January 09, 2012, 12:10 PM
Hi Abdul
Thank you for putting all this info on this forum for us all
Vindaloo has been my favourite for years
Is there any chance of a recipe from you please?
Thanks again for your kindness

Yes, I hope you enjoy this as it is a very old recipe. The 'modern' recipe is a little different to this one. If you would like to taste the difference then let me know and I will make amendments.

Chicken Vindaloo                                                                     

Ingredients
Basic tarka (p.1 and garlic ginger 60/40 mix)
Pre cooked chicken  13 pieces (p.1)
8 spice  1 tsp
Gravy
Tomato puree  1 tsp
Chilli Powder  3 tbsp
1 medium sized potato cut into four pieces (must be boiled before cutting)

Garnish
Coriander

Method

1.  In a frying pan, make a basic tarka and add the chicken portions; stir well for 2 to 3 minutes.
2.  Add 8 spice, chilli powder, tomato puree and 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
3. Then add 1 pint of gravy and cook for 5 to 6 minutes stirring occasionally.
4. Add the potatoes and cook between 2 to 3 minutes.
5. Garnish with coriander

(bare in mind cooking times may vary according to cooker)