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Indian cookery |
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#1 |
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Forum Member
Join Date: Aug 2006
Posts: 3,931
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Indian cookery
Does anyone cook their own Indian food. I want to start and wondered what essential ingredients I need to start from scratch (ie, not with curry powder!)
Also, living in rural england, there are no shops locally that supply ingredients for Indian cookery, so can anyone recommend a good site for ordering from the internet? And finally, .... any good recipes gratefully received ![]() Thanks in hope
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#2 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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i love indian food but my cooking doesnt compare... but if you buy Rajah tandoori paste, you mix it with yogurt and omg - tandoori heaven
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#3 |
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Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Essential things are the whole spices - cumin seeds, coriander seeds, dried chilli, coriander sticks, whole cloves, whole nutmeg, turmeric powder, bay leaves, green and black cardamom pods. You need to keep a store of all these in your cupboard, and grind them up as and when you cook.
Also, always use fresh ginger and garlic, fresh mint and coriander leaves. |
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#4 |
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Inactive Member
Join Date: Oct 2008
Posts: 206
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Quote:
Essential things are the whole spices - cumin seeds, coriander seeds, dried chilli, coriander sticks, whole cloves, whole nutmeg, turmeric powder, bay leaves, green and black cardamom pods. You need to keep a store of all these in your cupboard, and grind them up as and when you cook.
Also, always use fresh ginger and garlic, fresh mint and coriander leaves.
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#5 |
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Forum Member
Join Date: Aug 2006
Posts: 3,931
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Thanks for this, any idea where I can order these from?
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#6 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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Quote:
Thanks for this, any idea where I can order these from?
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#7 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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I was going to order from here when I couldn't get paneer locally, but Sainsbury started to sell it again:
http://www.theasiancookshop.co.uk/in...eese-134-c.asp |
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#8 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
I was going to order from here when I couldn't get paneer locally, but Sainsbury started to sell it again:
http://www.theasiancookshop.co.uk/in...eese-134-c.asp http://www.spicesofindia.co.uk/ |
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#9 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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That reminds me that I've used these:
http://www.seasonedpioneers.co.uk/ Great spice mixes (as well as single spices, sauces etc). I love the Zanzibar one. Looked at Spices of India site. My mouth is watering! I must try some. The Bhaji Man stuff looks intriguing! |
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#10 |
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Forum Member
Join Date: Aug 2006
Posts: 3,931
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Quote:
are you really that far away from a supermarket? most supermarkets will sell the basic ingredients
Will try the online suggestions, thanks again
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#11 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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Quote:
I have a smallish tesco not too far, but it doesn't stock all these spices, no - otherwise I would get them from there!
Will try the online suggestions, thanks again ![]() |
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#12 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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i'd drive then to get these ingredients. They really are basic. Oh and you need a pestle and mortar to grind them yourself after roasting. Taste so much better then.
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#13 |
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Forum Member
Join Date: Apr 2007
Location: Hindley,Wigan
Posts: 793
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I make curry's all the time and they are just like the takeaways.
This is the site that i use, you need to make the base first in a batch which you can freeze and then you make the curry from the base. Curry recipes online |
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#14 |
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Join Date: Sep 2006
Posts: 9,329
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#15 |
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Join Date: Aug 2006
Location: Kent
Posts: 1,178
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If you're on eBay, these are very good:-
http://stores.ebay.co.uk/SPICE-CAPIT...pices-Supplier http://stores.ebay.co.uk/the-spice-merchant They both sell kits too, consisting of the base sauce mix, then a number of separate mixes for other types of curry which you cook and then add to the base sauce. Excellent results too, recipes all included with the kits, so you can't go wrong. I recently made a lovely authentic-tasting chicken madras, everyone who tried it said how good it was, and it was all thanks to those kits.
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#16 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Depends what style of Indian cooking as the regions vary greatly. For North Indian essentials are: Garam Masala, cumin, tumeric, chilli powder, fresh ginger, garlic, birds eye chillis and fresh corriander...and plenty of onions.
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#17 |
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Forum Member
Join Date: Feb 2005
Posts: 431
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I have used these to buy spices that I have been unable to buy locally.http://www.spiceworld.uk.com/ They do not charge exhorbitant rates for postage and were very quick on delivery. I have been trying the recipes from Anjum Anand books.Have been pleased with the ones made so far.
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#18 |
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Forum Member
Join Date: May 2002
Location: Coventry
Posts: 875
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About 6 months ago I picked up Pat Chapman's Modern Balti Cookbook from my local Borders, unfortunately I never got round to trying any of the recipes out because it looked like a lot of preparation was required.
Due to illness I've been signed off work for 3 months, and one day thought that I'd make an effort to buy all the spices / ingredients try some of the recipes. I bought all my spices online at Spices Of India, and they were great - next day delivery too. All of the preparation has been worth it. The book has a brilliant tandoori masala paste which is used in almost all of my currys now. And the book also has a recipe for a great base sauce which can be made in bulk and frozen. This sauce consists of spicy milk, onion, celeriac and mooli - and this makes all the difference. Last batch I made was enough for about a dozen curry's (each one is for 4 potions). Making a curry now takes less than 15 minutes from start to finish - and this is all due to the preparation. Even my missus is starting to like spicier curry's - her favourite is now the same as mine - a good Patia - although she prefers it with prawns whereas I like it with chicken. |
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#19 |
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Forum Member
Join Date: Sep 2008
Posts: 235
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You must make this, so little effort...so much taste!
Sweet and Sour Balti Chicken 3 Tbsp Tomato Paste 2 Tbsp Greek Style Yogurt 1 1/2 tsp Garam Masala 1 tsp Chilli Powder 1 tsp Garlic Pulp 2 Tbsp Mango Chutney 1 tsp Salt 1/2 tsp Sugar 4 Tbsp Corn Oil 1 1/2 lb chicken, skinned, boned, and cubed 2/3 cup water 2 Fresh Green Chilis, chopped 2 Tbsp Chopped Fresh Coriander 2 Tbsp Light Cream In a medium bowl, blend together first 8 ingredients. Heat oil in large skillet/wok/frying pan. Lower heat slightly and pour in spice mixture. Bring to a boil and cook for 2 minutes, stirring occasionally. Add the chicken and stir until it is well coated. Add the water to thin the sauce. Cook for 5 to 7 minutes. Add the chillies, coriander, and cream. Cook for 2 more minutes or until the chicken is cooked through. Serve over rice, with nan bread. Don't knock it, till you've tried it. Everyone I have gave this recipe to say, Ooh, no onions, nothing, this will be boring...they eat their words! A little word of warning, I have made this to the letter hundreds of times, sometimes it is too HOT, even for me! So I would say, deseed the chillies or just add one to be safe. You will find your own knack with this. |
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#20 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Quote:
You must make this, so little effort...so much taste!
Sweet and Sour Balti Chicken 3 Tbsp Tomato Paste 2 Tbsp Greek Style Yogurt 1 1/2 tsp Garam Masala 1 tsp Chilli Powder 1 tsp Garlic Pulp 2 Tbsp Mango Chutney 1 tsp Salt 1/2 tsp Sugar 4 Tbsp Corn Oil 1 1/2 lb chicken, skinned, boned, and cubed 2/3 cup water 2 Fresh Green Chilis, chopped 2 Tbsp Chopped Fresh Coriander 2 Tbsp Light Cream In a medium bowl, blend together first 8 ingredients. Heat oil in large skillet/wok/frying pan. Lower heat slightly and pour in spice mixture. Bring to a boil and cook for 2 minutes, stirring occasionally. Add the chicken and stir until it is well coated. Add the water to thin the sauce. Cook for 5 to 7 minutes. Add the chillies, coriander, and cream. Cook for 2 more minutes or until the chicken is cooked through. Serve over rice, with nan bread. Don't knock it, till you've tried it. Everyone I have gave this recipe to say, Ooh, no onions, nothing, this will be boring...they eat their words! A little word of warning, I have made this to the letter hundreds of times, sometimes it is too HOT, even for me! So I would say, deseed the chillies or just add one to be safe. You will find your own knack with this. Thanks! |
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#21 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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I'm going to have a go at that as well, sounds good!
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#22 |
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Inactive Member
Join Date: Sep 2008
Posts: 371
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For the true Indian experience, wash your pots and pans in water full of lots of stomach bug causing germs. Then try to convince AWESOMESAUCE! that the chicken in his lamb curry really is lamb.
Finally, smile in the knowledge that AWESOMESAUCE! will not get the runs until he is on his flight home from your dirty country. You do THAT, and you've got the true taste of India.
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#23 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
For the true Indian experience, wash your pots and pans in water full of lots of stomach bug causing germs. Then try to convince AWESOMESAUCE! that the chicken in his lamb curry really is lamb.
Finally, smile in the knowledge that AWESOMESAUCE! will not get the runs until he is on his flight home from your dirty country. You do THAT, and you've got the true taste of India. ![]()
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#24 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Having a takeaway biriani tomorrow. Can't wait!
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#25 |
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Inactive Member
Join Date: Sep 2008
Posts: 371
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Quote:
Not a fan of Indian cuisene then Awesome?
![]() we have some really good curry houses around here, it's cheaper for me to use those rather than cook my own versions that will never be as good.
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