Hi Ashes -
Urad refers to lentils .
CC
Urad refers to lentils .
CC
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#442
British Indian Restaurant Recipe Requests / Re: Slow cooker recipes ???
September 26, 2005, 02:13 AM
Hi John -
I use a slow cooker on a regular basis for some curries not containing yogurt or cream . If you brown the meat first then add any of the base sauce recipes on this site , you can achieve a good result . Additional spicing can then be added during the final stages of cooking to enhance the flavour. Hope this helps .
CC
I use a slow cooker on a regular basis for some curries not containing yogurt or cream . If you brown the meat first then add any of the base sauce recipes on this site , you can achieve a good result . Additional spicing can then be added during the final stages of cooking to enhance the flavour. Hope this helps .
CC
#443
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Another Curry Gravy
September 21, 2005, 07:06 AM
This is a recipe that I came across and tried recently...found it to be quite aromatic and flavourful .
This is a North Indian curry gravy made of butter, cream and yogurt.
Ingredients
1. Oil 1/4 Cup
2. Finely chopped Onion almost pureed: 1/2 Cup
3. Minced Garlic: 1 Tablespoon
4. Ginger Chopped: 1 Inch
5. Cumin Powder: 1 Tablespoon
6. Coriander powder: 1/2 Tablespoon
7. Turmeric Powder: 1/4 teaspoon
8. Yogurt 1/4 Cup
9. Tomato Puree: 1 Cup
10. Nutmeg powder: 1/4 teaspoon
11. Cinnamon powder: 1/2 teaspoon
12. Cloves powder: 1/4 teaspoon
13. Bay leaf: 1
14. Salt: 1/2 teaspoon
15. Cayenne 1/4 teaspoon
16. Paprika 1/2 teaspoon
17. Butter: 1/4 cup
18. Heavy whipping cream: 1 Cup
19. Water: 1 Cup
Method
Step 1: Heat pan. Heat oil. Add onions. Saut? till clear turning brown. Add garlic ginger. Stir-fry another 2 minutes.
Step 3: Add cumin, coriander, fenugrek and turmeric powders. Continue stir frying. Don't let it burn. If needed add a teaspoon of water. You need to fry only about two minutes.
Step 4: Add yogurt. Continue stir frying till almost all the moisture from the yogurt is gone leaving you with a paste.
Step 5: Add Tomato puree, Nutmeg, Cinnamon, cloves, salt and cayenne. Continue stir-frying. It should form paste with oil exuding making it look shiny. It should take about 10 minutes.
Step 6: Add Paprika, butter and heavy cream. Simmer till you have pasty sauce about 10 minutes. Now add water to achieve the desired consistency and simmer
This is a North Indian curry gravy made of butter, cream and yogurt.
Ingredients
1. Oil 1/4 Cup
2. Finely chopped Onion almost pureed: 1/2 Cup
3. Minced Garlic: 1 Tablespoon
4. Ginger Chopped: 1 Inch
5. Cumin Powder: 1 Tablespoon
6. Coriander powder: 1/2 Tablespoon
7. Turmeric Powder: 1/4 teaspoon
8. Yogurt 1/4 Cup
9. Tomato Puree: 1 Cup
10. Nutmeg powder: 1/4 teaspoon
11. Cinnamon powder: 1/2 teaspoon
12. Cloves powder: 1/4 teaspoon
13. Bay leaf: 1
14. Salt: 1/2 teaspoon
15. Cayenne 1/4 teaspoon
16. Paprika 1/2 teaspoon
17. Butter: 1/4 cup
18. Heavy whipping cream: 1 Cup
19. Water: 1 Cup
Method
Step 1: Heat pan. Heat oil. Add onions. Saut? till clear turning brown. Add garlic ginger. Stir-fry another 2 minutes.
Step 3: Add cumin, coriander, fenugrek and turmeric powders. Continue stir frying. Don't let it burn. If needed add a teaspoon of water. You need to fry only about two minutes.
Step 4: Add yogurt. Continue stir frying till almost all the moisture from the yogurt is gone leaving you with a paste.
Step 5: Add Tomato puree, Nutmeg, Cinnamon, cloves, salt and cayenne. Continue stir-frying. It should form paste with oil exuding making it look shiny. It should take about 10 minutes.
Step 6: Add Paprika, butter and heavy cream. Simmer till you have pasty sauce about 10 minutes. Now add water to achieve the desired consistency and simmer
#444
Lets Talk Curry / Curry Crockpot
September 16, 2005, 05:46 PM
I have been experimenting a bit with various cuts of meat for curry by cooking the meat with a base sauce in a slow cooker ( crockpot ) on a low setting . The results are rather good....very tender meat with intense flavour . Has anyone else used this method ?
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#445
Spices / Re: mustard
September 11, 2005, 05:30 AM
I have both seen & used mustard powder used in a number of traditional curries and masala blends. It does tend to give the dish a bit of a " kick " .
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#446
Lets Talk Curry / Re: pleased with this one
September 08, 2005, 05:16 AM
Tend to agree with Darthphall...check out this info -
It's a fact that the fresher the spices and seasonings are, the more aromatic and flavorful your meals and baked treats will be. But just how do you know if your spices and herbs are fresh?
1) Sight - Check to see that the color of your spices and herbs is vibrant. If the color has faded, chances are the flavor has too.
2) Smell - Rub or crush the spice or herb in your hand. If the aroma is weak, it's time to replace it.
3) Taste - Rub or crush the spice or herb in your hand. If the flavor isn't apparent, it's time to replace it.
After purchasing fresh and flavorful spices and herbs from your grocery store, proper storage will prolong their freshness. Here are some suggested storage and usage tips:
Keep them away from heat, moisture, and direct sunlight. This means avoid storing spices and herbs over the stove, dishwasher, sink or near a window.
* Keep spices and herbs stored in tightly closed bottles after each use.
*Instead of sprinkling spices and herbs directly from the bottle over a steaming pot, measure spices into a bowl or cup and then add them to the pot. Sprinkling spices and herbs over a steaming pot will hasten flavor loss and could result in caking.
* Be sure to use a completely dry measuring spoon when dipping it into a spice bottle, as moisture will make the contents deteriorate.
* Members of the red pepper family, including paprika and chili powder, will retain their color and remain fresher when stored in the refrigerator.
If you store your spice products properly, here's a guideline of how long they may last.
SPICES
Ground Spices 2-3 years
Whole Spices 3-4 years
HERBS 1-3 years
SEEDS 3-4 years
SEASONING BLENDS 1-2 years
EXTRACTS 4 years
One handy way to monitor the age of your spices and herbs is to take a felt tip pen and put the date on the label or lid when you first open the bottle.
It's a fact that the fresher the spices and seasonings are, the more aromatic and flavorful your meals and baked treats will be. But just how do you know if your spices and herbs are fresh?
1) Sight - Check to see that the color of your spices and herbs is vibrant. If the color has faded, chances are the flavor has too.
2) Smell - Rub or crush the spice or herb in your hand. If the aroma is weak, it's time to replace it.
3) Taste - Rub or crush the spice or herb in your hand. If the flavor isn't apparent, it's time to replace it.
After purchasing fresh and flavorful spices and herbs from your grocery store, proper storage will prolong their freshness. Here are some suggested storage and usage tips:
Keep them away from heat, moisture, and direct sunlight. This means avoid storing spices and herbs over the stove, dishwasher, sink or near a window.
* Keep spices and herbs stored in tightly closed bottles after each use.
*Instead of sprinkling spices and herbs directly from the bottle over a steaming pot, measure spices into a bowl or cup and then add them to the pot. Sprinkling spices and herbs over a steaming pot will hasten flavor loss and could result in caking.
* Be sure to use a completely dry measuring spoon when dipping it into a spice bottle, as moisture will make the contents deteriorate.
* Members of the red pepper family, including paprika and chili powder, will retain their color and remain fresher when stored in the refrigerator.
If you store your spice products properly, here's a guideline of how long they may last.
SPICES
Ground Spices 2-3 years
Whole Spices 3-4 years
HERBS 1-3 years
SEEDS 3-4 years
SEASONING BLENDS 1-2 years
EXTRACTS 4 years
One handy way to monitor the age of your spices and herbs is to take a felt tip pen and put the date on the label or lid when you first open the bottle.
#447
Spices / Re: What chillis do you use?
September 01, 2005, 04:48 AM
Lots of Habanero chilies in my neck of the woods...use them more in Mexican or Tex-Mex dishes - prefer scotch bonnet or birdseye and tend to balance them with the other ingredients so as not to overpower the dish .
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#448
Just Joined? Introduce Yourself / Re: Just Saying Hi
August 30, 2005, 08:00 PM
Welcome aboard Hotcheeks..its a great site ...hope you enjoy it !
#450
Lets Talk Curry / Re: To fry or not to fry...
August 27, 2005, 05:49 AM
Agree with Payal...if you plan on frying onions & garlic.... fry them first and then the spices....one can even remove the former & fry the spices on their own in the same oil . Continuity & integrity of cooking the ingredients is imperative in preserviing the flavour ! The layering of flavours is totally dependent on cooking methods...deviate from the norm and the end result tastes like the bottom of a parrots cage .