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Messages - traveller

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21
Lets Talk Curry / Re: Coriander growth
« on: July 01, 2006, 09:35 PM »
I am a strong supporter of freezing coriander.  I live an hour from the closest indian community so I dont make it there very often.  I bring home the fresh coriander, wash it well (after chopping off the roots and picking through it all) and let it air dry for 1-2 days.  I dry it on paper towels and get rid of all the water from washing it.  Then I chop it and put it into a freezer ziploc bag without excess air.  This frozen corainder keeps well for months literally.  You just have it remove it from the freezer and quickly take out what you need and return it back to the freezer.  The flavor is not as strong as fresh but you do get some fresh coriander flavor.

22
Lets Talk Curry / Re: Hello again, and anecdote
« on: April 19, 2006, 09:31 PM »
Yikes!  I bet that place was run by non-Indians (Paks or Bangladeshi's!!).

23
Lets Talk Curry / Re: Question
« on: April 03, 2006, 08:13 AM »
I was using the LIDL passata until recently when I found that the Tesco one is a better buy in terms of getting more for a lower price and best of all, it comes in a bottle rather than the paper box!!  That way you can keep a bit of the passata if you need to in the bottle for a few days in the fridge.

24
Where I come from all the restaurants use quite a bit of oil.? The last few years I have been to the States and hardly any oil used and the taste, texture and end result has been very disappointing.? There are people on this forum who will always disagree to agree and we get nowhere.? This is because we are all from different places in the world and different regions of those countries. Just a thought.?

In the US, you wont find BIR style curries - I had never had anything like that until I came to the UK recently...in the US, we have authentic indian food since it is mostly indians that run the restaurants.

25
That is interesting you mentioned that George!  I make chicken biryani by using homemade chicken tikka pieces, cooked rice, and makhani sauce leftover from paneer makhani usually.  I mix it all together and come up with chicken biryani.  I took this dish I made to a get-together in England and everyone loved it!  It is perhaps one version of biryani, the other using pure curry sauce (without tomatoes!)

payal

26
I grew up eating dal (lentils) 5 days a week....I have never had it in a BIR but I will try to help out with some of the questions involving basics of indian cooking.  About not seeing bits in the dal, I suggest using roasted ground cumin powder instead of the whole seeds.  it will give a better flavor than the whole seeds. Perhaps the smell is almost smoky!  And only use ground spices - turmeric will give an interesting flavor as someone mentioned earlier in this thread - too much can ruin the taste.  But as for smokiness, it must be from the flavored oil (reused oil)...I dont know of any spice in indian cooking (other than the roasted ground cumin) that can impart smokiness!
Hope this is of some help.
Payal

27
Lets Talk Curry / Re: An enigma (well, for me anyway!)
« on: February 11, 2006, 03:26 PM »
There is a south indian chutney made with coconut....doing a seach like that you should find a recipe.  it is delicious and creamy and usually green or white but I guess any other color can be added to it.

28
British Indian Restaurant Recipe Requests / Re: MDH powder
« on: February 08, 2006, 01:18 PM »
Yes, Ray is correct....MDH is a brand of spices and they have all the different spices plus many spice mixes.  They appear to be geared towards traditional cooking as ther eis a different spice mix for almost each popular dish!  I brought up the masala called "Kitchen King" by MDH as it is a blend of many spices (maybe 22 or so!) - maybe it can be used as a replacement for garam masala or curry masala - not sure - but I use it in almost all my traditional dishes.
I have found MDH spices to be very "fresh" as they are packaged in sealed foil bags inside the boxes.

Payal

29
Just Joined? Introduce Yourself / Re: Hello from Spain
« on: February 01, 2006, 11:49 AM »
I wash and chop the fresh coriander and then put it in a plastic ziploc bag in the freezer.  I take out what I need and it is as god as fresh!

30
Pictures of Your Curries / Re: Tava!
« on: January 09, 2006, 08:15 PM »
Yes, I believe its oil - but i recall them putting water on the side that adheres to the tandoor.  I didnt have to oil the tava each time but it became messy with oil on both hands so I switched to flour - just a quick dip of the dough ball - once - and then i rolled it out - wasnt covered in flour when it was done.  My nans puffed up completely - dont know how to avoid it.
The nans were delicious!!!  I melted some unsalted butter and put some grated garlic in it and heated it for a minute on the stove....then painted this on the nans as they came out of the oven!!  Delicious!!

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