Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: DalPuri on September 27, 2013, 05:14 PM
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8)
(http://www.curry-recipes.co.uk/imagehost/pics/6d3a689999efbe77e6569e3e947c70f2.jpg)
3 bunches of methi, 9 bunches of coriander, 1kg green chillies (not shown) 10kg onions, 10kg rice
red lentils and channa dal, patthar ke phool (dagarful) mild madras powder, lemon dressing
1kg garlic, 1kg ginger, fried onions, cassia , brown mustard seeds, black peppercorns
mr naga, garlic powder, fennel seeds, pomegranate molasses, veg ghee and butter ghee
and corned mutton. ;D
unfortunately, couldn't find any shatkora anywhere in Blackburn. ::)
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I'll have to try that corned mutton, I'm a sucker for corned beef hash, this will add a bit of variety.
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Nice little shop there Frank ;D Frozen shatkora no problem round here. I know the fruit is seasonal and i'm not sure whether it's currently in or out :-\ I did manage to track down some shatkora pickle eventually after months of trying but as yet the jar remains unopened. I'm intrigued by patthar ke phool (dagarful)? What the **** is it and what do you use it for ??? And also the pomegranate molasses? A condiment i've not seen before. I wish i could buy some veg ghee the size you have in the pic. All i can get is the small industrial size of 12.5 kilos :o :o Sure i'd get through it but storage space could be an issue :-\
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Nice little shop there Frank ;D Frozen shatkora no problem round here. I know the fruit is seasonal and i'm not sure whether it's currently in or out :-\ I did manage to track down some shatkora pickle eventually after months of trying but as yet the jar remains unopened. I'm intrigued by patthar ke phool (dagarful)? What the **** is it and what do you use it for ??? And also the pomegranate molasses? A condiment i've not seen before. I wish i could buy some veg ghee the size you have in the pic. All i can get is the small industrial size of 12.5 kilos :o :o Sure i'd get through it but storage space could be an issue :-\
Hi CH,
Checked out the freezers and the shelves around Blackburn but no shatkora for me. :(
The patthar ke phool is a lichen with a lemony flavour (apparently) not tried it yet. First saw it in this recipe
http://www.youtube.com/watch?v=eZ9jb73zuSc (http://www.youtube.com/watch?v=eZ9jb73zuSc)http://www.curry-recipes.co.uk/curry/index.php/topic,6305.msg90870.html#msg90870
The pomegranate molasses came from one of Goncalo's posts,(re Pasanda i think) thought i'd give it a try. :)
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Looks like you had a fun day bud.
Payday and you did your best to blow it on curry stuff? You must be single :)
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Nah, Everyone knows Asian supermarkets are the cheapest places to shop.
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Nah, Everyone knows Asian supermarkets are the cheapest places to shop.
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Two pound seventy three?
You bought the corned mutton and shop-lifted the rest? Tut-tut :)
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How unfortunate. ::)
The spice which ive been after for a while now has turned out to be the flavour i really hate! :(
i bought some natco gm to try :-\
revolting flavour if you ask me, its going straight in the bin ;)
What do you think about the flavour of the Natco GM?
My old man really liked it, and me aunt, but i hated it.! Couldnt quite put my finger on what spice was in there that i found so repulsive. :-\
Patthar ke phool (dagarful) is the predominant flavour in Natco GM.
Well at least now i know. Too Indian for me! Its like adding a couple of incense sticks to a curry. :o
p.s. Its becoming a bit of a habit answering my own questions on here.
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Its becoming a bit of a habit answering my own questions on here.
Don't stop though, as i'm sure some of us will benefit ;) Who knows, this observation may help BB and JerryM in their balti quest ???
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Who knows, this observation may help BB and JerryM in their balti quest ???
Was just thinking that as i read Robs latest post. ;)
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Good stuff there Frank... get them batteries ready to shoot some porn!
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Patthar ke phool (dagarful)??? Never seen that. Smells like what?? Enlighten me someone please??
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Patthar ke phool (dagarful)??? Never seen that. Smells like what?? Enlighten me someone please??
The smell out of the packet is quite subtle and smells faintly of a mixed woodland.
The flavour comes out when cooked and is hard to describe.
I've read it can taste lemony and also has a cinnamon flavour but to me it smells nor tastes of neither.
The closest smell/taste i can think of is an Artemisia. (Southernwood or Wormwood), but it is quite unique and I would recognise it in any food.
The first time was a slice from a tin of Patra my aunt added to my plate years ago. I always thought it was the taste of the leaves themselves until i tried the Natco GM.
And now i know what that horrible spice is that crops up every now and then. ;)
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Thanks Frank. Just wondered if it could be one of the missing balti ingredients but after your discription - maybe not. Must admit im not a big fan of natco gm either
Regards
Mick
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unfortunately, couldn't find any shatkora anywhere in Blackburn. ::)
NH Foods LTD on Brown Street, Accrington do bags of frozen shatkora.
Well worth a trip there :)
Gary
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unfortunately, couldn't find any shatkora anywhere in Blackburn. ::)
NH Foods LTD on Brown Street, Accrington do bags of frozen shatkora.
Well worth a trip there :)
Gary
Thanks for that Gary, i'll definitely pop in next time i'm up north. Looks quite a big place on streetview. 8)
Cheers, Frank. :)
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Patthar ke phool (dagarful) is the predominant flavour in Natco GM.
Well at least now i know. Too Indian for me! Its like adding a couple of incense sticks to a curry. :o
This a quote from a Spice Merchant's webpage.
"Have you ever been to an Indian restaurant and thought,
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An hour spent wandering around Udaya and Pattel Bros yesterday after my regular clinic visit. I love going to Wentworthville.
Yes, that's a 5 kg bag of Turmeric. My wife feeds it to the horses and the produce store want $16 / kg. That bag was $21.00.
Fresh spices, some veg ghee, Kesar mango pulp, curry powder, yogurt (not pictured) some new Laziza masalas to try, poppadoms, a good supply of garlic and ginger.
I also bought some stainless steel Lassi mugs and serving bowls as well.
Unfortunately I couldn't bring home any frozen goods as it was 37 ' C yesterday and even the yogurt was a gamble. I wish I lived a bit closer to these shops.
While I was there I had a snack at the adjoined t/a. 5 Onion Pakoda for $2.50 and 2 spicy Chicken Rolls for $1 a piece. Yummo.
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Nice haul Livo.
London.
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Well, I approve of everything apart from the curry powder !
** Phil.
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It should keep me going for a little while London. In a way I'm pleased I don't live close (my wallet) but it is such a fun thing to do. There is so much stuff that I have absolutely no idea about and so much more that you just know you need to try.
Phil, Mothers Recipe is a pretty nice powder and I've been using it for a couple of years now. I still like my Clive of India but it's pretty good. I can now turn all my old spices into curry powder. ;) and give it to my family. They won't know the difference. ;D
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Phil, Mothers Recipe is a pretty nice powder and I've been using it for a couple of years now. I still like my Clive of India but it's pretty good. I can now turn all my old spices into curry powder. ;) and give it to my family. They won't know the difference. ;D
"Mother's recipe" curry powder does not appear to be (easily) available over here, but nonetheless I am intrigued to know for what you use it. Do you use it as part of a "mix[ed] powder", or as the basis for a curry, or what ? One recipe using it would be of interest (to me, at least).
** Phil.
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I do use it as part of mixed powder Phil but I also use it whenever a recipe calls for a curry powder. The recipe I use for Masala Shrimp says to use either Garam Masala or curry powder. I actually prefer it made using 50/50. When I make curried sausages I use this or Clive of India or I mix the two. Curried egg for sandwiches. A touch of curry powder can be used to add a little extra to many things, even a roast chicken sprinkled with a mix of curry powder and chicken seasoning. My wife always puts a little in her winter pumpkin soup. Chinese curry prawns and rice. Recently I found out about British takeaway curry sauce for chips so I'll be giving this nasty stuff a test soon.
I also use it to do quick pre-cooked chicken instead of the elaborate methods described. Water, some base gravy and a tablespoon of curry powder. I actually have about 5 or 6 (or more) different curry powders. Clive, Mother's, Nirapara, Kitchen King, my own home made mild Madras and a couple of others.
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LC's comments in the Punjabi Masala thread again highlighted the issue I (and others) face in not being able to obtain the UK branded products often noted as being essential to achieving the flavour intended in a dish. This makes me ask, are these spice blends product of the UK? Or are they product of India made specifically for the UK market?
My recent trip to Udaya supermarket showed that almost everything available over here is a direct product of India. When I google the Aussie available brands I see the Indian company but when I google the UK brands I see only UK market links. It would appear that the UK products are restricted in availability overseas. Or are we getting the same things rebranded for the different international markets? The UK Rajah branded product is only available to me at exorbitant eBay prices although I do see reference to a South African Rajah brand available here but in different packaging and it is product of South Africa and targeted to the expatriate South African market. East End is clearly a UK brand but I see it says foreign produce packed in the UK.
Just wondering and I know it won't really change anything but it often comes up that not being in the UK means I'm not getting the true BIR reference point. I really can't say. There are some branded products that are available to me like the Laziza brand which I eventually found but only in the big city.
To go back to LC'S point, there are many different Tandoori Masala available here but not the 2 you mention. Did it really make that much difference? I'll probably never experience it for myself.
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.... A touch of curry powder can be used to add a little extra to many things, even a roast chicken sprinkled with a mix of curry powder and chicken seasoning.
Here's one I prepared earlier. :D
No, this was last night's dinner and the aroma of this baking is amazing. An oiled roasting pan, a whole chicken on a bed of sliced onion and quartered squeezed lemon skins. I also put onion and lemon skins inside the cavity. Pour the lemon juice over the chicken, rub with garlic paste and season with a sprinkling of chicken stock powder (or salt) and curry powder.
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No, this was last night's dinner and the aroma of this baking is amazing. An oiled roasting pan, a whole chicken on a bed of sliced onion and quartered squeezed lemon skins. I also put onion and lemon skins inside the cavity. Pour the lemon juice over the chicken, rub with garlic paste and season with a sprinkling of chicken stock powder (or salt) and curry powder.
Not entirely disimilar to the chicken piri-piri recipe I was taught by Fred Hopper [1]. Take a whole chicken, make stab wounds all over with the blade of a sharp slim knife, and stuff the wounds with garlic and ginger. Make a stuffing of garlic, ginger, onions and green pepper. Oil the bird, then dredge with ground chillies, ground ginger, cayenne pepper and black pepper. For those who like it suicidally hot, include green chillies in the stab wounds and stuffing. Cook in a hot oven basting very frequently, cook the roast potaoes in the spiced oil with the bird, and make the gravy with the spicy residue after removing excess oil. A dish made in Heaven, IMHO.
** Phil.
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[1] I know Fred got the recipe from Madagascar, Mauritius or Mozambique, but I can no longer remember which.
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Sounds good no matter which origins it has. I may have to give it a go.
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While I was there I had a snack at the adjoined t/a. 5 Onion Pakoda for $2.50 and 2 spicy Chicken Rolls for $1 a piece. Yummo.
I had never seen these Spicy Indian Fried Chicken Rolls until I tried them in Sydney last week. Today I found these and it looks like them. I'll be giving these a try at my next Indian Banquet night, or maybe before.
https://www.youtube.com/watch?v=J5wS6ksYamA (https://www.youtube.com/watch?v=J5wS6ksYamA)
https://www.youtube.com/watch?v=eoW_dpjOdnQ (https://www.youtube.com/watch?v=eoW_dpjOdnQ)
There were 10, but Mrs L came home and saw what I was doing so 1 of them didn't make it. I used a hybrid of the 2 video recipes. If you try the second one using home made wrappers I'd suggest 4 1/2 - 5 cups of water for the 2 cups of flour. I only used about 4 and they were a bit thick. I made 10 so a thinner batter would give around a dozen.