Couldn't decide so I did both....with mushroom rice :-))
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#72
Rice (Plain, Pilau, Special, etc) / Re: Colouring rice
April 01, 2013, 08:24 PMQuote from: RubyDoo on November 20, 2012, 06:39 PM
I am not talking about the red / green etc flecks.
I mean an all over colour. I like my pilau to be a nice yellow colour all over whether or not i put the specks in too. Kasmiri masala oil will help with this but ..........
Is it best to add food colouring to the water or, as i have been doing, colour with a little turmeric. Just slightly concerned that the turmeric alters the flavour albeit it is still yummy.
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#73
Lets Talk Curry / Re: Using Up Patak's Curry Paste's
April 01, 2013, 07:09 PMQuote from: chewytikka on March 22, 2013, 05:08 PM
I agree Ken, Pataks pickles are hard to beat.
https://curry-recipes.co.uk/curry/index.php/topic,11454.msg87596.html#msg87596
Hi UC2
I don't think any serious cook is going to show you how to get the best out of a jar or curry paste, it is what it is, (Housewives Choice)
and defeats the object of this BIR forum.
I dare say Pataks would pay for some good recipes too.
I think the only member with a working Knowledge of using the pastes was 976bar
have a look at his Uni threads you might get some ideas.
cheers Chewy
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You are correct to some degree Chewy but its worth baring in mind that pataks pastes are used in BIR establishments all over the country. For example Pataks Kashmiri paste and Tikka paste in their red masala sauces which is pretty universally used. Pataks Balti pastes are used in Baltis also.
#74
Lets Talk Curry / Re: Using Up Patak's Curry Paste's
April 01, 2013, 06:52 PM
I built up a collection of pataks pastes before I knew any better and couldn't resist the bogoff offers so now have about 10 jars to use up (mostly vindaloo paste). I've now started to eat them from the jar or use them as pickles with a proper curry. The pastes are nice with papadams albeit a little sour for my tastes now.
#75
Just Joined? Introduce Yourself / Hello everyone!
April 01, 2013, 06:26 PM
I've been a member for a while but not got round to posting. Just a little about myself. I'm married to an Indian national and travel to various parts of India on a regular basis. I've always been interested in Indian food including BIR and enjoy trying the 'real thing' in India and comparing it to here. Travelled to Goa a month ago and tried various vindaloo from different restaurants and each of them were different, then went to Rajhistan and tried tikka masala and Jalfeizi. Will talk about it more on another thread. I can cook BIR to quite a high standard and can cook most dishes from the standard menu consistently without having to refer to guidance.