Hi Derek,

maybe he was saying 'saunf' - which means fennel seeds.

Gosh there's a lot of us Leicester folk around here!

Quote from: Mad101daN on May 03, 2007, 06:03 PM
This is in Leicester, just down the road from me, and I never knew it was there, I'm going to phone them and see if I can collect.

Nice one

Dan

Or you could save yourself some money and just go the the chinese supermarket on Jarom Street, right near the Royal Infirmary. They have pretty much everything on that site but it's half the price!

Cheers Stew.

Even in the garden this looks too terrifying, but I told the other half about this and he's keen to give it a go, I'll just stand by with the hose at the ready!

Wow that looks awesome but I am definitely NOT trying that at home!  I guess this is confirmation that the very high heat and flames produce that taste we have so much trouble trying to replicate, as I was inclined to believe. Good job Cory Ander!

On a side note it's great to be back here, I've been away for a while and so much has changed!

I thought Raj TV had disappeared but it's coming back soon.

Raj TV to go off air; back with new look in January
Nov 20, 2006 03:39 PM 
Birmingham based Raj TV is all set to unveil its new look in January, ending months of speculation the channel was in trouble.

The relaunch of the channel will see a complete schedule makeover and the introduction of new shows. For the past year, Raj TV has been depending on viewers wedding movies (Shaadi) and old sports shows.

Raj TV will continue its popular 'Shaadi' strand, its health show called 'Health and Wellbeing' and cookery show 'Chef's Special'. According to a channel release, there will be live interactive shows, plus music and current affair based programmes.

Whilst the changes take place, the channel is also temporarily going off air, as the release states;

"As our new live installation set-up is being installed, the channel will be off-air for a few weeks due to the widespread nature of the changes, but we feel sure that this temporary interruption to programmes will be worth it when you see the new revamped service we'll be providing. The proof of the Christmas pudding will be in the eating! Please bear with us while we work on getting our live installation set up right in the heart of Birmingham's fashionable Mailbox Commercial Centre."

Raj TV is a free-to-air channel on Sky Digital EPG 187.

From Bizasia.

Quote from: Chilli Prawn on January 23, 2007, 10:32 AM
CL what does it say on the label please, I am interested to see what has been put in it.  As I mentioned earlier there are reputedly hundreds of Var recipes and it may be made in a paste or powder form.  It is also used in religious ceremonies, e.g. weddings.  I would just like to get my hands on some real hot ones.

Thanks
CP

Hi guys long time no see    I recently bought a box of the Mangal kashmiri masala and here's what is says:

Kashmiri tikka masala paste
gives added flavour to:
veg/non veg curries
sandwiches, pizzas
spaghetti
chinese and continental dishes
add to curd to marinate tandoori chicken fish  (sic)

Method:
mix small amount of water to form thin paste, add oil to retain paste form, store in glass jar for longer shelf life.

Ingredients:
garlic, coriander, ginger, chillies, cinnamon, cloves, cardamom, cumin, edible oil, caraway, salt.

It's a squishy block and smells heavenly.

Quote from: Dai on September 25, 2006, 08:10 PM
Hi All

I have now completed my first ctm using the Ifindfora curry base and Curry Kings above recipe, i marinated the chicken for 48 hours and cooked it in a fan oven on about 220^0c for about 15 mins it was starting to blacken on the edges so took it out.I then added it to the Masala sauce, but as you can see from the picture the slight black edges makes the look not so appealing. Any way being my first attempt i cannot complain it still tasted very nice but i now need to do a pilau rice to accompany it.
Your comments would be appreciated.

Dai

Dai I like a bit of blackening around the edges, it gives lots of flavour and you can tell it's not been boiled, so your dish looks very appealing to me!

I'm really enjoying your posts CP and can't wait to incorporate some of your ideas, thanks for sharing your knowledge. 

Quote from: richclever on September 10, 2006, 07:44 AM

Anybody got a recipe for curried head then.

Rich

Actually I do! 

It's in The Complete Book Of Curries by Harvey Day, fab oldskool book.