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I added a touch of mango powder(instead of chutney) to the bombay aloo,whether it's widespread in BIR kitchens I don't know,but it gives me the taste I'm looking for.
Quote from: jb on December 09, 2012, 02:28 PMI added a touch of mango powder(instead of chutney) to the bombay aloo,whether it's widespread in BIR kitchens I don't know,but it gives me the taste I'm looking for.That is interesting, because the powder ("amchur") is sour whilst the chutney is sweet; I would expect this to make quite a difference, depending on the quantity used in proportion to the other ingredients.** Phil.
I have had the same problem with the peshwari mixture oozing out of the naans and the problem is if you use too little you don't get the taste of the mixture. What filling are you using for your Peshwari Naans jb?