Topic: Mint Sauce for Poppadoms recipe

[Peripatetic Phil]

Sounds good mate! Liking the idea of dried shallots/garlic. Will add a nice savoury note i bet!

I noticed you remove the spices? When you refrigerate did you leave them in?

Most definitely -- I remove before serving but not before storing.
Anyhow, give it a go -- you may even be able to eat it the same day you make it !

** Phil.

[RobbieC]

Sounds good mate! Liking the idea of dried shallots/garlic. Will add a nice savoury note i bet!

I noticed you remove the spices? When you refrigerate did you leave them in?

Most definitely -- I remove before serving but not before storing.
Anyhow, give it a go -- you may even be able to eat it the same day you make it !

** Phil.

Haha, I'm making a curry dinner tomorrow, will try adding some in the rice!

[Secret Santa]

I noticed you remove the spices? When you refrigerate did you leave them in?

Only reason I ask is that since our method is basically the same, I wonder why I see such a large difference from leaving over night?

Because to me it's a night and day difference.. Maybe has something to do with the oven?

I think it's got to do with leaving the aromatics in during storage. I've never been totally happy with my pilau but then again I've never stored it...I eat it straight from cooked. I'll now need to do as you do and I think that may be the answer. Certainly I don't believe anyone has ever deliberately stated in their pilau method that it must be stored achieve the pilau fragrance but maybe I missed it.

I think this could be why the BIR pilau tends to be more fragrant as well as in the old method the whole, huge, finished pot would be stored at serving temperature in the oven until needed. But the more modern way is to dish it into the takeaway cartons and reheat in the microwave from cold... I wonder if that may account for lacklustre pilaus from takeaways and some restaurants?

I'm hoping this may be thee pilau equivalent of the missing 5% for me. Thanks for the notion.

[kirin]

-  225g Natural yoghurt (or Greek)
-  1/2 tsp chilli powder (optional)
-  1/2 tsp garam masala
-  1 tsp sugar (or to taste)
-  1 teaspoon bottled mint jelly (or sauce)
-  1/4 tsp mango powder (amchoor)
-  1 tbsp fresh coriander (finely chopped)
-  pinch of salt (or to taste)
-  couple of drops of green or yellow (or other colour) food colouring (optional)
-  1 clove finely chopped garlic (optional)




is this a indian cury or u just make this up is it your recipe your creation ..?

Simply blend all of the ingredients together.

[redman1212]

I guess its this one

http://allrecipes.co.uk/recipe/32033/mint-sauce-for-poppadoms.aspx

Personally I prefer this one - its simper and more like the restaurant around here, although we add a bit more yoghurt (or less milk)

http://www.curry-recipes.co.uk/curry/index.php/topic,743.msg7623.html#msg7623