Author Topic: SnS's Madras using SnS's Base June 2008  (Read 34546 times)

0 Members and 1 Guest are viewing this topic.

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4585
    • View Profile
Re: SnS's Madras using SnS's Base June 2008
« Reply #10 on: July 02, 2008, 07:36 AM »
for me you're all barking mad eating rice with curry - it's got to be naan or similar ie chappatis  ;D

Offline Bobby Bhuna

  • Elite Curry Master
  • *******
  • Posts: 1221
    • View Profile
Re: SnS's Madras using SnS's Base June 2008
« Reply #11 on: July 02, 2008, 03:11 PM »
Hello boys, can I join in for a threesome? ;D


Offline Yousef

  • Elite Curry Master
  • Curry Recipes Site Owner
  • Administrator
  • *****
  • Posts: 1263
    • View Profile
Re: SnS's Madras using SnS's Base June 2008
« Reply #12 on: July 02, 2008, 04:41 PM »
BB,

Did you use a Wok to cook that?

Stew

Offline Bobby Bhuna

  • Elite Curry Master
  • *******
  • Posts: 1221
    • View Profile
Re: SnS's Madras using SnS's Base June 2008
« Reply #13 on: July 02, 2008, 04:50 PM »
BB,

Did you use a Wok to cook that?

Stew

No, just my Tefal deep frying pan. What makes you ask?


Offline Yousef

  • Elite Curry Master
  • Curry Recipes Site Owner
  • Administrator
  • *****
  • Posts: 1263
    • View Profile
Re: SnS's Madras using SnS's Base June 2008
« Reply #14 on: July 02, 2008, 08:41 PM »
It looks a bit congealed, which i find happens with nonstick surfaces...is the pan non stick?

I have moved up to using stainless steel saucepans with the lid on to keep the moisture and cooking on full heat stirring now and again.
I find this stop the viscosity and keeps the base more fluid like...which i find is more like a madras.

Id be interested to know if its a nonstick pan?

Stew

Offline Bobby Bhuna

  • Elite Curry Master
  • *******
  • Posts: 1221
    • View Profile
Re: SnS's Madras using SnS's Base June 2008
« Reply #15 on: July 02, 2008, 09:03 PM »
It looks a bit congealed, which i find happens with nonstick surfaces...is the pan non stick?

Yes, the pan is non-stick. I think it looks the way it does because there's practically no water there - just oil ;D

Offline joshallen2k

  • Elite Curry Master
  • *******
  • Posts: 1175
    • View Profile
Re: SnS's Madras using SnS's Base June 2008
« Reply #16 on: July 03, 2008, 04:27 AM »
BB - I notice cumin in your pilau.

Is it regular or the "black" variety? I've read/heard the use of Black Cumin in rice. They don't stock it in my local Indian grocery  :(

Just wondering if the difference is significant.

Anyone?

-- Josh


Offline Bobby Bhuna

  • Elite Curry Master
  • *******
  • Posts: 1221
    • View Profile
Re: SnS's Madras using SnS's Base June 2008
« Reply #17 on: July 03, 2008, 11:06 AM »
BB - I notice cumin in your pilau.

Is it regular or the "black" variety? I've read/heard the use of Black Cumin in rice. They don't stock it in my local Indian grocery  :(

Just wondering if the difference is significant.

Anyone?

-- Josh

I cook my rice with a pinch of normal cumin, a pinch of fennel, a couple of green cardomom pods and sizeable piece of cassia (sometimes yellow food colouring). I do this simply because I have rooted around in my favourite BIR's rice and that's what they put in. Mine's not as good though - their grains are really nice and dry, and there's another flavour I can't establish.

Offline joshallen2k

  • Elite Curry Master
  • *******
  • Posts: 1175
    • View Profile
Re: SnS's Madras using SnS's Base June 2008
« Reply #18 on: July 04, 2008, 12:43 AM »
Cloves maybe?

A recent add I've been making to my rice since having it at a restaurant where they identified it in the description of the rice, is Rosewater. Adds a really nice undertone. I just mix a couple of swigs worth in the regular water when boiling.

-- Josh

Offline SnS

  • Curry Spice Master
  • ******
  • Posts: 975
    • View Profile
Re: SnS's Madras using SnS's Base June 2008
« Reply #19 on: July 04, 2008, 12:47 AM »
Now that's interesting. Rosewater. I've read so much about it in authentic curry books but not heard of it being used in BIR's.

Anyone got any experiences with this - new thread I reckon. Would you like to start it off Josh (Lets Talk Curry section perhaps)?

SnS


 

  ©2024 Curry Recipes