Poppadom onions
Discussion
http://www.theanswerbank.co.uk/Food-and-Drink/Ques... ?
Or, try being more specific in your question.
Or, try being more specific in your question.
grumbledoak said:
http://www.theanswerbank.co.uk/Food-and-Drink/Ques... ?
Or, try being more specific in your question.
Christ, I thought it really was poppadom blood Or, try being more specific in your question.
UKbob said:
Christ, I thought it really was poppadom blood
I can see it now; hordes of Hindus, riding elephants, hunting poppadoms with bows and arrows through the Gujurati landscape. An ancient tradition rather like our own fox hunting, only with better music... 
Edited by grumbledoak on Monday 25th February 23:10
grumbledoak said:
UKbob said:
Christ, I thought it really was poppadom blood
I can see it now; hordes of Hindus, riding elephants, hunting poppadoms with bows and arrows through the Gujurati landscape. An ancient tradition rather like our own fox hunting, only with better music... Edited by grumbledoak on Monday 25th February 23:10
Right, I have a knock knock joke.
Knock Knock?
quite a lot cheat with a naff tandoori powder or you could add a little tomato puree (birmingham style), if you make it north indian style, it has tomato corriander salt and lime/lemon, if you like the rich colour mix it with a couple of slices of beetroot... , and while you're in the kitchen... mint and cucumber and course ground toasted cumin... or onion mango lime mint chillies...
Sprinkle salt on the onion let it soak a bit then rince a lot, that'le get rid of the sulphur strongness..
And the secret of restuarant curry. Shed loads of onions slow cooked in ghee untill they form a puree (really sweet etc), cook for about an hour, try not to brown too much - low heat...
good luck...
Sprinkle salt on the onion let it soak a bit then rince a lot, that'le get rid of the sulphur strongness..
And the secret of restuarant curry. Shed loads of onions slow cooked in ghee untill they form a puree (really sweet etc), cook for about an hour, try not to brown too much - low heat...
good luck...
grumbledoak said:
http://www.theanswerbank.co.uk/Food-and-Drink/Ques... ?
Or, try being more specific in your question.
Ahh yes, ok:Or, try being more specific in your question.
My local curry house coats the poppadom onions in some red s
t, what is the red st?scruffy said:
quite a lot cheat with a naff tandoori powder or you could add a little tomato puree (birmingham style), if you make it north indian style, it has tomato corriander salt and lime/lemon, if you like the rich colour mix it with a couple of slices of beetroot... , and while you're in the kitchen... mint and cucumber and course ground toasted cumin... or onion mango lime mint chillies...
Sprinkle salt on the onion let it soak a bit then rince a lot, that'le get rid of the sulphur strongness..
And the secret of restuarant curry. Shed loads of onions slow cooked in ghee untill they form a puree (really sweet etc), cook for about an hour, try not to brown too much - low heat...
good luck...
Thanks chap. Very helpful Sprinkle salt on the onion let it soak a bit then rince a lot, that'le get rid of the sulphur strongness..
And the secret of restuarant curry. Shed loads of onions slow cooked in ghee untill they form a puree (really sweet etc), cook for about an hour, try not to brown too much - low heat...
good luck...
Oh I love going poppadum hunting when I go to India!
Joking aside, if you're on about what I think you are then it is just dried chilli powder. You can get brands like Natco etc in local indian shops or Tesco ethnic section.
The chemical balance and moisture of the onion make it almost dissolve slightly. That's the only type of onion I've been served in Indian restaurants. Although we don't tend to go to the usual curry house type ones, so might be something different.
Joking aside, if you're on about what I think you are then it is just dried chilli powder. You can get brands like Natco etc in local indian shops or Tesco ethnic section.
The chemical balance and moisture of the onion make it almost dissolve slightly. That's the only type of onion I've been served in Indian restaurants. Although we don't tend to go to the usual curry house type ones, so might be something different.
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