Quote from: guitarmanguitar on October 26, 2010, 09:14 AM
I was wondering if it is ok to freeze it?

Bit late but - I freeze it in small quantities and its fine once thawed.

I've tried several times with Dipurajah's dough recipe and failed each time. They always come out like pita bread.

I grabbed a recipe from the web a few weeks ago but for the life of me I can't find it again, it was pretty close to the right thing cooked on a Tawa.  There was no yoghurt in it and it was 2 cups SR flour and 1 cup plain flour but I can't remember the rest.

Hes certainly more relaxed on camera now, far more reassuring.

Does anyone know what his pre-cooked vegetables consist of ? Im tempted to give this one a go.

Not sure if this should be here or in CA's original thread...

No chilli powder - Overpowering taste of coriander and of yogurt.
Deggi Mirch - Far too hot, leaves a sharp after taste.  Does tone down the coriander nicely. No yogurt taste.
Kashmiri Mirch - Slightly too sharp. Doesn't tone down the coriander definite yogurt after taste.
Paprika - Balances the coriander nicely, hides some of the yogurt but adds nothing to the heat.

... so Im a bit lost now.

I've got all 3 in the spice cupboard, Deggi Mirch, Paprika and kashmiri mirch, not sure how much yoghurt is left though - What a shame it looks like its play time this afternoon.  ;D

That looks like the stuff Razor, although I didn't pay too much attention at the time. Seems fine in main dishes (well fine to me anyway) but I do like it on the hot side.

It was CA's Riata that it just wasn't right in.  Just wondered if there was a brand that was particularly mild you guys used for that sort of dish.

You know that look on someones face when you've made their dinner too hot..

I've been using Natco chilli powder as I mainly make madras and vindaloo and I've been fine with it, but I had cause to do some of CA's mint raita at the weekend.  I put at most 1/4 of a teaspoon in and it was far too sharp.

Looking around for alternative - a more mild solution, all the chilli powder I see at the Supermarkets has other stuff (garlic, black pepper) etc added.

I've done a couple of these today ... good results every time even when changing the spices around.  ;D

The only issue I have is the rice seems a little on the oily side. I did try reducing the oil to a desert spoon which was better but I also noticed a reduction in the flavour of the rice.

The taste is right but the local TA rice is very dry.