Related videos:
Soft, bubbly yeast free naan recipe https://youtu.be/Kk1L22jMIY8
Naan Pillow https://youtu.be/li7dson59t0

Related videos:
Soft, bubbly yeast free naan recipe https://youtu.be/Kk1L22jMIY8
Is your Baking Powder destroying your naan? https://youtu.be/QyBWKs65r6U

Although you can make the dish milder by adding something neutralising such as yoghurt it can also alter the taste of the dish which isn’t what you’re after.

So, how can you rectify a curry that you’ve added too much chilli powder into?

Quite simply the easiest way is to make another curry without any chilli powder at all and combine the two. It’s probably the easiest method and as a bonus you get a spare one to eat

I’ve seen some strange curry ingredients before, but a recent survey asked what secret ingredient people used in their curry, and the top ten results were

10. Yoghurt
9. Tomato
8. Milk
7. Ketchup
6. Honey
5. Soy sauce
4. Garlic
3. Chocolate
2. Worcestershire sauce
1. Instant coffee

Taking the top spot in the secret ingredients was instant coffee, for those who want a sweet caffeine hit with their meal. With curry already representing spicy, salty, and sweet notes pretty strongly, the addition of a bitter element really makes for a complete, maturely sophisticated eating experience for fans.

The top ten most popular responses have a couple of unusual ingredients in there, but other less common answers included leftover jam

Next time you make yourself curry, why not try one of these ingredients for yourself? You might end up discovering your new favourite flavour!

Or perhaps you’ve found an packet that expired a few months ago and you’re wondering if there’s a way to test if it’s still any good, so…

Does Baking Powder Go Bad?

Baking powder stays safe to use pretty much indefinitely, but it doesn’t retain freshness forever. It gradually loses potency, and at some point after the best before date, you’ll notice that it wont help your naans rise as well as they used to, or at all.

Fortunately, if your baking powder is already “expired” or stored for more than a few months after opening, you don’t need to hope for the best, instead, here’s a simple way to tell if your baking powder still works as a leavening agent.

How To Tell If Baking Powder Is Good:

VIDEO

How to Tell if Baking Powder Is Still Good?

To test if your baking powder is still good, grab a cup and add one teaspoon of baking powder into it, then pour around 1/3 cup of boiling water into the cup.

If the mixture bubbles heavily, your baking powder is good to go, however, if there are only a few bubbles your baking powder is losing its power and it won’t be good enough to perfectly puff up your naans.

Here’s what you’re looking for:

No, or very few bubbles mean it has lost its potency, and you should discard it:

How Long Does Baking Powder Last?

opened –  3–6 months
unopened – best by date plus around 6 months

Unopened baking powder lasts for a few months past the expiry date before it loses power. After opening the package  it should retain its freshness for about 6 months.

credit: doesitgobad

Potatoes
Chop a few slices of raw potato and put them in the dish. The potato will absorb the excessive salt from the dish. Let them remain in the dish for about 15 minutes and discard them before serving.

Flour dough
Make small balls of flour dough and put them in the curry. Keep cooking for around 10-15 minutes and the balls will soak excess salt from the dish. Take them out before serving.

Yoghurt
Add 1-2 tablespoon of yoghurt in your curry to neutralise the salt.

Tomato
you can add finely chopped tomatoes or tomato puree and cook for few more minutes.

Onion
Add raw onion to the curry for a few minutes. This will balance the excess salt in the dish.

Vinegar and sugar
use a tsp of white vinegar with a tsp of sugar in the dish.

Milk
Coconut milk can be added to gravies to neutralise the excess salt and balance the flavours although this will alter the flavour

Whilst some ingredients can simply be multiplied by the number of servings some get a little overpowering or quite frankly insanely hot when the same method is supplied to simply refer to this chart to tweak the ingredients in your dish to the number of servings you wish to make

I normally cook each meal individually but for ease most recipes are fine to double up, just add 1.5 x anything spicy rather than doubling that and you’ll be ok

For 4 I normally cook 2 batches of 2, mostly due to pan size and the ability to keep a high heat to achieve the caramelisation needed for a great taste but that’s just me.

As long as you make sure your liquids are really hot before adding to the pan there should be no difference however many you cook for.

Scaling Up

Multiply the following by the number of dishes you require

• oils (butter, ghee etc. Excess oil can be scooped off once cooked if required)
• meat, fish, paneer
• veg (onions, peppers, tomato etc)
• fresh stuff like coriander, curry leaves, methi, ginger and garlic
• anything sweet (sugar, coconut powder, coconut milk etc)
• base and onions

For everything else add 1/2 of the initial quantity for each additional dish, this includes

So, for example, if a dish required 1 tsp of turmeric and you were making for 3 people you would add 1 tsp + 1/2 tsp + 1/2 tsp giving a total of 2 tsp

• hard spices such as bay leaves, cardamom, cloves, cinnamon, star anise
• powdered spices such as turmeric, paprika, coriander
• peppercorns, fennel seeds, cumin etc
• salt
• lemon, lime, tamarind etc

If you like mild sweet curries such as Korma then invest in a large bag of coconut milk powder (https://amzn.to/33sl7zY) it tends to go quickly.

For spices, pastes and ready to use base gravy we highly recommend East at Home.

Obviously you don’t need everything below so just find the recipes you would like to make and take a note of the ingredients.

Rice

• Laila Basmati Rice (dark green bag)

Flour

• Gram  (Chana dal / Besan)
• Ground Rice
• Whole Wheat Atta

Veg

• Chickpeas
• Onions
• Peppers
• Red Split Lentils
• Green Finger Chillies
• Red Birds Eye Chillies

Spices and powders

• All Purpose Seasoning
• Almonds (ground)
• Bay Leaves
• Beetroot Powder (instead of artificial red food colouring)
• Cardamom Pods
• Carom Seeds (Ajwan)
• Cassia Bark (Cinnamon Stick)
• Chilli Powder – Hot
• Chilli Powder – Kashmiri Mild (more for colouring than heat)
• Chillies – Red & Green Birds Eye
• Coconut – Creamed block
• Coconut – Milk
• Coconut Powder
• Coconut Milk Powder
• Coriander Powder
• Cumin Powder
• Cumin Seeds
• Fennel Seeds
• Garam Masala
• Garlic – Powder
• Garlic – Crushed
• Ginger – Powder
• Ginger – Crushed
• Hot Madras Curry Powder
• Jaggery Cubes (s
• Kasoori Methi (dried fenugreek leaves)
• Mustard Powder – Colman’s
• Mustard Seeds – Whole Black
• Mustard Seeds – Whole Yellow
• Tandoori Masala
• Turmeric Powder

Pastes & Oils

• Balti Spice Paste
• BIR Base Gravy
• Butter Ghee
• Kashmiri Masala Spice Paste
• BIR Madras Spice Paste
• BIR Tikka Masala Paste
• Mint Sauce (Colman’s or similar)
• Tandoori Spice Paste
• BIR Tomato Paste
• Vegetable Oil

I participate in the Amazon Associates Program. If buy using an affiliate link, I earn a small commission directly from Amazon, this does not affect the price you pay.

https://www.amazon.co.uk/shop/thecurrykid