Cheers Dellydel

I thought it looked like cumin powder thrown in but not too sure now? I might be way off here, would 50gms of cumin powder have a stronger flavour in the base than 50gms of seeds so as to give the base a more stronger flavour of cumin, would it be the other way round or neither? I know the question sounds silly but my brain is addled just now or fried with the heat in Brisbane just now

Quote from: Unclebuck on November 27, 2008, 10:00 PM
Original thread here Kindly provided by Panpot

Ingredients:
50 gms Cumin Seed

Quote from: Jeera on December 10, 2008, 08:52 PM

Quote from: Unclebuck on November 27, 2008, 10:00 PM


Ingredients:
50 gms Ground Cumin

Sorry to ask this question again but I'm going to try this base soon and want to confirm if it's 50 gms cumin seed or cumin powder that's used...Ta

Hi
and welcome from a Scottish ex pat who has been living in queensland for just over a year, and has stopped eating curries from restaurants in Oz...

Quote from: Panpot on December 03, 2008, 01:46 PM
I am sure the Patia Base will thicken up once other ingrediants are added and cooked through. Panpot

Sorry panpot was thinking of the finished dish, you're right a watery base 

Cheers

Quote from: Panpot on December 03, 2008, 10:42 AM
The Patia Sauce was red coloured and fairly watery looking as I remembered it. He says it was for a kind of sweet and sour dish and it was used for Chasni dishes too.

Yep panpot
red coloured, sweet and sour, used in chasni dishes as well, mild to medium hot. The patia's my wife had were of a thickish sauce and delicious, suppose depends on restaurant.

Cheers

Quote from: rallim on November 28, 2008, 05:35 AM
Panpot

did he give you recipe for Patia sauce? That would be great...I've been told it consists of: tomato sauce, sugar, lemon juice, (maybe yoghurt, milk and mixed fruit).
Can't remember if there are more ingredients and also the ratios

Oh!!!and of course mango chutney  ;D

Panpot

did he give you recipe for Patia sauce? That would be great...I've been told it consists of: tomato sauce, sugar, lemon juice, (maybe yoghurt, milk and mixed fruit).
Can't remember if there are more ingredients and also the ratios

Quote from: Jeera on November 27, 2008, 02:40 PM
Panpot, this caramalised onion thing is for me the potential breakthrough ingredient(or not).

I had received an email from an Indian chef and he mentioned using a tarka consisting of onion, garlic powder and ginger paste for his dark curries eg madras, vindaloos, bhoonas etc.

My harddrive died and lost his email and can't remember what else was in it 

Anyway this onion paste could be the missing taste...

Panpot,
you lucky b-b-b bugger...you have been blessed getting access to the kitchen of the best chain of Indian restaurants in Scotland/UK I always went to the Ashoka in Johnstone. Mate can't wait to read what you have been shown....Loads of questions like everyone else :-)

First Indian meal was the Lahore (think thats how they spelt it :-) )Indian restaurant under the Highlandman's Umbrella Glasgow in 1977ish (mmm brings back memories of my teens). Plates were chipped restaurant not to clean but that was when I fell in love with Indian/Pakistan food. Never looked back and neither has my expanding waist line hehe...Thats until I emigrated to Oz