I've been busy writing a new book and posting recipe videos on Youtube. Didn't really like the tone of a small minority of the some of the people on the forum but 'oh well' that's the internet 

Thanks a lot Stew,

Sorry for late response, It's the first time I've logged in for ages.

I've written a new book about South Indian food. I've always felt BIR is such a small genre and I really wanted to strive to broaden this cuisine further and introduce recipes and knowledge from a region in India that doesn't seem to get the recognition and attention it deserves. Here's a link for anyone interested:
https://www.amazon.co.uk/Authentic-South-Indian-Cuisine-Steven/dp/1534703608/ref=sr_1_1?ie=UTF8&qid=1468436664&sr=8-1&keywords=authentic+south+indian+cuisine

I've written a new book about South Indian food. I've always felt BIR is such a small genre and I really wanted to strive to broaden this cuisine further and introduce recipes and knowledge from a region in India that doesn't seem to get the recognition and attention it deserves. Here's a link for anyone interested:
https://www.amazon.co.uk/Authentic-South-Indian-Cuisine-Steven/dp/1534703608/ref=sr_1_1?ie=UTF8&qid=1468436664&sr=8-1&keywords=authentic+south+indian+cuisine

It's great to see positive feedback on my book and also positive people's comments who are willing to give people a chance. When I read some of the nonconstructive negative criticism

@ Ghoulie,

Thanks you very much Ghoulie  ;D

TIP: Whole Kashmiri chilies can be identified by their wrinkly texture and bright red colour. If you are going to make your own Kasmiri chilie powder from whole, it's worth mentioning that you should de-seed the chilies before grinding. You can always tell when a chili powder has been ground from whole chilies because it is orange in colour (red 'the shell' and white 'the seeds', = orange). The significance of Kashmiri chili powder is that it gives a suitable heat and a deep red colour (which is obviously great for cooking), hence grinding whole Kasmiri chilies defeats the object of their significance.

To remove the seed, simply put them 'whole' into a blender/food processor for a brief moment (1-2 seconds), this with split the shell. Then pour the partially broken chilies onto some brown paper on the floor and pick out the red shells, them discard the white/light brown seeds, and THEN blend the shell only, time consuming but worth it if you can't get hold of the powder locally. Bingo!

I don't tolerate bad vibes. I'm far from that. Good luck to you all!

I've written a book and want to make people aware of it, nothing wrong with that. What I don't like is arrogant negative people. If you don't think they book is right for you, you don't buy it. It's selling well and I'm not here to justify myself.

Ok I do apologies. Next time I publish a book I'll consort your expert marketing advice. Some of you guys are obvious such curry experts that you couldn't possibly learn anything more. Discussion closed

Joining this forum reminds me of the time those two American hitch-hikers go into the Slaughtered Lamb pub in the film American Werewolf in London. lol.