Topic: Vegetable Razala

[haldi]

I've seen that on so many menus but what on earth is oriental seasoning?

I really don't know....but I give them full marks for an intriguing description.

I am trying this one tonight using the safron base.
S

I'm going to try it too
I think a lot of the flavour comes from the fresh ingredients, so it should have a bit of "zing" about it

[haldi]

I've been dying to try this recipe since I saw it
I used the spice mix given from the place and CurryQueen's curry gravy recipe
I was so pleased with it
Ironically, now I have a fairly powrful cooker, I need to turn it right down for most of the cooking.
On the initial fry of ginger/garlic,chillies,onion and green pepper it must be taken slow
Otherwisae it burns
The same goes for when the spices are added
Boy! they really fumed on this one
You also need to let the curry gently cook for ten minutes, with a lid on too

Very very pleased with the result
Here's a pic!

[chinois]

oriental seasoning

Interesting for a BIR!
It's got to be soy sauce i reckon. It's used in recipes from nepal i've seen which are very similar to indian. I've used it to make himalayan chicken which is pretty much a fusion of chinese & indian.

Soy sauce is actually used in a lot of kitchens in india. Most of the restaurants/cafes there serve chinese food alongside the indian stuff (and maybe burgers and sandwiches etc). Neither the chefs or the customers are chinese but they've realized the similarities of the basic ingredients and that they can knock out chinese food easily and cheaply. It's pretty good quality, better than the average english T/A.

I havent tried it in a BIR dish but it should be good i suppose - savoury and deep tasting. Maybe dont add it at the end so the taste isnt to obvious.