When eating in a restaurant I always look forward to a pint of Kingfisher with my curry
but only if it's on tap.

Hi,

Just sharing a few website links that you may have come across
but could be useful to others. Anyone who wishes to add links
would be appreciated..

http://tumyumtreats.blogspot.com/2008/01/indian-blogs.html
(many links off this blog)

http://cbm-mick.blogspot.com/

http://rinasfood.blogspot.com/

http://www.deshicookingrecipes.com/

http://www.cook4one.co.uk/c2/index.html

http://www.curryfrenzy.com/curry/html/curry-recipes.asp
(this website sells kits but always worth a look)

http://www.vahrehvah.com/

http://propereatingbetterliving.blogspot.com/2009/10/indian-take-away-chicken-madras.html

http://www.travelpod.com/travel-photo/kirby/2/1231144320/itxs-beginning-to-look-like-a-tandoor.jpg/tpod.html
(anyone thinking of building a home tandoor)

http://www.tandoorimagazine.com/

http://thecookscottage.typepad.com/
(came across this recently not had chance to read all the site but looks intresting)

http://www.mamtaskitchen.com/recipe_search.php



Cheers..

Merry Chistmas Everyone

Hi all,

Has anyone bought this ebook Cooking Curry - The Indian Restaurant Way
by Henry S Porter off amazon, I'm just thinking of buying the download
but would like to see if anybody has ordered it.

Cheers.

Quote from: Phil (Chaa006) on December 21, 2010, 11:47 AM
Jerry, what is the

Quote from: JerryM on December 21, 2010, 11:40 AM
Irish U tube BIR video

?

** Phil.

Could be this Blogsite ?

http://propereatingbetterliving.blogspot.com/2009/10/indian-take-away-chicken-madras.html

Hi,
I'm thinking of trying the curry base from this book and has anyone had any success with the base from this book? And what are the results good or bad.

Quote from: Stephen Lindsay on December 08, 2010, 10:50 PM
Asda's own brand, I personally don't really believe it matters which brand is used.

I used too use Crisp&Dry and found a notable difference when i switched to the Pride brand and because these brands also make Ghee i feel they are made for Indian cooking.

Quote from: gazman1976 on November 06, 2009, 10:35 AM
Ingredients

80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney
a handful of fresh mint for garnishing
Method
Put the chopped onions in a large bowl, add the salt, chilli powder, tomato ketchup and mint sauce and mix well. Add the mango chutney and mix again thoroughly.

Put the bowl in the fridge for around 30 minutes to allow the flavours to develop.

Garnished with the chopped mint and serve chilled with popodams.

Hi gaz

A great red onion recipe from The Ashoka Cookbook by Sanjay Majhu
but i made the perfect red onion blend by doubling the onion content
and reducing how much chilli powder to a good 1/4 teaspoon of chilli
powder instead of the 15g suggested in the recipe i also added a
squirt of lemon dressing just to thin on out the mix.

Cheers...

Hi all

Just a quick question about what brands of vegetable oil people on here are using when cooking. I use Pride vegetable oil but off the top of my head I've seen takeaways use Olympus vegetable oil also KTC, i feel these brands are better for Indian cooking and I'd just like to know what other people's take on this is.

Cheers...

Quote from: Razor on December 01, 2010, 10:44 PM
Hi Samson,

Really glad you managed to give it a go, and well pleased that it turned out well for you.

How do you think the flavour compares with curries from our neck of the woods mate?  I have my opinion of course but I'd be interested of the opinion of a fellow Tamesider.

Ray

Hi Ray

I've never ordered a base on it's own so I'd struggle to give you a straight answer, but although the base is an excellent i think that most restaurants and takeaways
use less spice in there base and make it up in there final dish and on my second attempt on your madras this week i feel there's to much of something but can't put my finger on it. On the back of all that the other half and a few family members (even a phone call off my mum saying it's the best one yet)have all enjoyed my chicken tikka masala in which i used your base to make. Unfortunately i class CTM as rice pudding and it never seems to fail no matter what base i use.

Cheers...

A quick question have you ever been to the Chutney Masala takaway in Dukinfield ?