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Curry Addict wrote: »i have to agree with your pricing although i hear its a premium product so maybe worth the price to some.
cumin seed is a lot more pungent and potent than black cumin and has a different flavor so it would give a very different effect in garam masala. not to say its any better to use cumin, it could be a nice variation
The last recipe I had had both in it.
However, it also said that black cumin and caraway were the same thing.
It's actually caraway I have so I won't be putting any in.0 -
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Curry Addict wrote: »i dont bother deseeding the green. i give the black one bash with mortal and pestle and they open easy then.
Curry Addict, ( sorry I have plagued you with questions before this )...can you advise if you've seen green cardamom powder anywhere in Dublin recently? I am trying your chicken tikka masaala recipe from the curry club thread this weekend. My local Superquinn had the ground mace, so now all I have to find are the fenugreek leaves which I can never ever find in Dublin, and cardamom powder. I am thinking Asia market for the cardamom powder and I am seriusly thinking of asking a local indian restaurant to sell me some fenugreek leaves cos I can't order online outside Ireland at mo, no CC. If I don't get the cardamom powder is it ok to toast some green cardamom pods and use mortar and pestle to grind them down? Thanks
EDIT: Sorry just saw your previous post about the spice place on Mary St. I'll give that a go!! See ya already answered!!!0 -
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Curry Addict, ( sorry I have plagued you with questions before this )...can you advise if you've seen green cardamom powder anywhere in Dublin recently? I am trying your chicken tikka masaala recipe from the curry club thread this weekend. My local Superquinn had the ground mace, so now all I have to find are the fenugreek leaves which I can never ever find in Dublin, and cardamom powder. I am thinking Asia market for the cardamom powder and I am seriusly thinking of asking a local indian restaurant to sell me some fenugreek leaves cos I can't order online outside Ireland at mo, no CC. If I don't get the cardamom powder is it ok to toast some green cardamom pods and use mortar and pestle to grind them down? Thanks
EDIT: Sorry just saw your previous post about the spice place on Mary St. I'll give that a go!! See ya already answered!!!
I havent bought green cardamom power in a year but the places u mentioned are a good bet! as you say, u can just remove the seeds from the pods, roast and grind instead. a good spot for spices is coolmine industrial estate in blanchardstown as there is about 6 different asian grocers there. fenugreek leaves are better known as methi or methi leaves and are widely available I promise
hope the tikka masala goes well for you, its an easy enough recipe so you cant go far wrong and its worth the effort.0 -
Curry Addict wrote: »I havent bought green cardamom power in a year but the places u mentioned are a good bet! as you say, u can just remove the seeds from the pods, roast and grind instead. a good spot for spices is coolmine industrial estate in blanchardstown as there is about 6 different asian grocers there. fenugreek leaves are better known as methi or methi leaves and are widely available I promise
hope the tikka masala goes well for you, its an easy enough recipe so you cant go far wrong and its worth the effort.
thanks CA - cooking for 10 will let you know how it goes, yes sounds grand recipe. Sorry more questions for you...every answer you give me leads to another question...I've always just put the cardamom pods full into the pan, toasted lightly and then mortar and pestle them, when you say remove the seeds should I be craking them open first then? And, secondly, a friend told me if I out some cumin and mustard seeds in with basmati rice when it's cooking it'll come out nice and fragrant...any ideas or suggestions to do with that? I don't know if he meant cumin seeds or ground....and I have black mustard seeds, is it ok to use them in the rice? Thanks for all your advice and recipes by the way! I have to run but will check this later on. 0 -
i roast the green cardamoms then crack them with mortar and pestel, deseed and discard the husks. its easiest method because the pods crack really easy after a quick roasting as they become brittle. discard the husks they are a pain in butt to grind!
note in the recipe i used shop bought green cardamom powder so if you make your own it will be stronger in flavor so maybe try 2/3 the amount stated first and add the rest later if u feel it needs it.
From the same tread on restaurant curries here is the pilau rice recipe, it answers all your rice questions
Pilau Rice
2tbs oil
2cups basmati rice
3 cinnamon sticks
3 star anise
6 green cardamoms
1tsp cumin seeds
6 cloves
3cups water
1tsp turmeric
Wash the rice and soak it in water for 20mins, then strain off the water.
Heat the oil in a large pot. Add the cardamom pods, cinnamon sticks, star anise and cloves. When the cardamom pods swell add the cumin seed, wait 10 seconds then add the rice, water and turmeric. Bring to the boil, then immediately put the lid on the pot, reduce the heat and cook for 6 minutes (do not remove the lid during this 6 minutes). After the 6 minutes, remove the lid and allow the steam to dissipate. Stir the rice and leave to stand for 5 minutes. Stir the rice again until all the steam dissipates, this takes a further 5-10 minutes. Then put the lid on until you are ready to use it or it will become lumpy.0 -
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Curry Addict wrote: »From the same tread on restaurant curries here is the pilau rice recipe, it answers all your rice questions
.
You are the beeswax. THANK YOU
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Can anyone tell me if sweet paprika is the same as normal paprika?
All I can seem to find is normal and smoked paprika and some websites say that normal paprika is sweet paprika and other say it isn't
If it's different to normal, any idea where I might find it? I've never seen it in my local Dunnes or Supervalu or Tesco and it's not on www.tesco.ie either.
Would appreciate some help 0 -
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