I think I read somewhere that besides Urdhu and Hindi there are something like 63 distinctly different languages plus loads of different dialects on the Indian subcontinent. So not suprising then 
CP
CP
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#42
Trainee Chefs / Beginners Questions / Re: Brands of chilli powder
January 25, 2007, 10:45 AM
Anyone know a reliable brand for mild chilli powder please. I find Natco and TRS a bit unrelieble and have blown the guts out of some curries as a reult.
Thanks
CP
Thanks
CP
#43
Traditional Indian Recipes / Re: Rogan Josh
January 25, 2007, 10:41 AM
:-[ :-[ :-[ :-[ Sorry Paul, thanks KP; I suddenly remembered that you grow your own after I had posted the reply. So suitably admonished I will crawl back in to my cubby hole and get on with my tax return :-[ :-[ :
or the men in black from the IR&C will beafter me with their light sabres
;D
CP
or the men in black from the IR&C will beafter me with their light sabres;D
CP
#44
Traditional Indian Recipes / Re: Recipe Book Suggestions?
January 24, 2007, 06:03 PM
HuHummm are we not drifting off topic 
: ;D
: ;D
#45
Traditional Indian Recipes / Re: Rogan Josh
January 24, 2007, 04:52 PM
Hi Paul, I think you may be thinking of spring onions. Shallots are like small onions, more oval, and have a slightly pink flesh, no green bits.
#46
Lets Talk Curry / Re: Recipes. 10 year curry etc
January 24, 2007, 04:49 PM
Bhuna for me as that is one dish I am never comfortable with but my wife loves it.
CP
CP
#47
Lets Talk Curry / Re: Same Name
January 24, 2007, 02:44 PM
Yes all the same thing. Kusuri is a regional thing not a brand name. If you ask an Asian cook they will refer to it because most prefer it
CP
CP
#48
Supplementary Recipes Chat / Re: Patak's Kashmiri Paste?
January 24, 2007, 02:42 PMQuote from: Cory Ander on January 24, 2007, 08:38 AMQuote from: Chilli Prawn on January 24, 2007, 08:30 AM
.......maybe we need a section for Masalas and Curry Powders?
Like here do you mean CP? https://curry-recipes.co.uk/curry/index.php?board=28.0
Regards,
It could do but it is not a specific sticky thread for Masalas etc Cory. I shoved mine in Spices
Thanks
CP
#49
Lets Talk Curry / Re: Re heating
January 24, 2007, 12:43 PM
It mat not apply to base, which is very mild anyway; but it does apply to the completed dishes. It is the water that does the damage because it freezes quickly and damages the spices and the consistency. You also tend to get more separation in the sauce. So my advice (and I label all my stuff likewise) for what its worth is to let it defrost naturally in the fridge overnight, and warm it up very slowly on lowest heat, stirring occasionally, until you reach a minimum of 80 degrees C or piping hot as they say.
CP
CP
#50
Lets Talk Curry / Re: Same Name
January 24, 2007, 12:38 PM
Sometimes the label says Kasuri or Kasoori. This is the preferred type of dried Methi leaf, e.g. the rolls royce.