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Messages - Argey Bhaji

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Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).

« on: February 17, 2007, 10:17 PM »

I think it's flash on camera, it is a darker brown coulor.

The picture below is a little better but not perfect.

Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).

« on: February 17, 2007, 08:16 PM »

Right, first attempt at a BIR curry ever!

I also made Pilau rice but I went a little overboard on the food colouring! ;D

The texture of curry is excellent and the taste is wonderful. I am very happy for a first attempt.

I have posted a couple of phone taken pictures for you to view.

Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).

« on: February 17, 2007, 02:34 PM »

I have just made this base as the first recipe I have used from this site.

The results look like they have been described (golden yellow) and I am pleased with the result.

Taken on a phone so true colour not reflected

I scaled it down to 1/3 of original recipe as I am the only person who eats curry in my house.

I will be making a Madras later with it and will come back with the results.

Just Joined? Introduce Yourself / Hi All

« on: February 10, 2007, 06:33 PM »

A scouser based in Milton Keynes here.

New to the site and have to say I am pretty amazed with it.

I am just a home cook and am hoping to learn a lot from what appear to be many experienced, amazing chefs on here.

My own home made curries are a long way of BIR quality yet and hoopefully you guys will help me get closer to the real flavour whilst improving my skils at the same time.

Spices / Onion Powder

« on: February 10, 2007, 06:10 PM »

Hi all, I am a new member and a newbie to the world of curry cooking.

First of all I have read through many posts and have to say this is an excellent site.

I have a question regarding the use of onions.

Is it possible to use onion powder instead? The reason for this strange question is that I am allergic to onions and seem to be ok when it comes to onion powder. I believe the allergy relates to fresh onions but I really don't wish to take the risk!

I want to make a curry tonight but have only just ordered a new processor due to old one packing uin. Can a curry base be made without the liquidising aspect?

Any thoughts on these queries would be most welcome.

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