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I can't think of any reason why you cannot add a little oil to your jar, stir well, leave for the flavour to osmose and then pour the oil off again for your pulao. It may be worth checking whether Patak's specify which oil they use, and trying to use the same if possible : this would be particularly important if they used (e.g.,) mustard oil.** Phil.
My original jar had been opened so I put it in the fridge by habit. It says store in cool place so I am wondering if the cold of the fridge has 'set' the oil.
Can I make some sort of oil using the masala or is there a recommended alternative.
Hi RubyDooWhy not make your curry with excess oil, spoon off the excess at the end of cooking and then add to your pilau rice...then you wont have to bother with any of that patak crap. Simples RegardsMick