Hi I have done a fair amount of research into mustard oil and the reasons for the 'not for internal consumption' on the bottle and I haven't found any conclusive reason for why this is the case apart from import laws.
I have been using mustard oil for years (not to mention most of the people in north India) not just for cooking but also for massaging and it's great for dry skin and hair as well. I tend to use 100% stuff for cooking and traditionally you take your oil to smoking point then let it cool before cooking. If using it as a massage oil you can dilute it down with coconut or veg oil as it has really warming properties.
Here is a link
http://www.spicesofindia.co.uk/acatalog/Indian-Food-KTC-Mustard-Seed-Oil.html?kw=&fl=1000&ci=49895034968&network=pla&gclid=CO3I4smjgsMCFQjLtAodzBAASg
and here is a link to some of its benefits
http://www.stylecraze.com/articles/benefits-of-mustard-oil-for-skin-hair-and-health/
Cheers
Hari

Quote
Question: before grinding whole spices, I have always dry-roasted them. I notice that you don't in the videos I have watched. Any reason why?

Cheers,

Garp

Hi Garp
Great to hear that your cooking has taken you full circle - I think that cooking is about experiences, trying new things and new cooking methods but above all it's about having fun.
In terms of roasting spices it really depends on the dish I am cooking. By dry roasting spices you are intensifying the aromatics of the spices and I tend to do this is I am making a dry marinade for fish or cooking a dish that requires an intense spice powder like a bhuna.
But for other dishes by just grinding the spices the aromatics are released.
There is no real right or wrong so if you prefer to roast them first then that's fine. I find that with everyday dishes you don't always need to.
Hope that helps
Hari

Quote from: london on January 02, 2015, 01:15 PM
Hi Hari,

To be honest you base sauce looks more like a pasta sauce, most base sauces on here use a lot more onions and are blended to a soup like consistency. Having said that I made your keema which was very nice and last night we had peoples round and your spiced tomato chutney was enjoyed by everyone.

Regards,
London.

Hi London Really glad the keema and chutney went down well. By all means you can blend the masala sauce to get the soup consistency you like. A basic masala is very much an Indian tomato sauce and I just wanted to show that richness of the sauce base rather then a blended soup. As you said with the keema you have to to try it first. Hope you get to try some more of the recipes and enjoy them.

Hi It's been great to hear your comments and thoughts on the videos and yes we are trying lots of different approaches so keep your thoughts and ideas coming.
In terms of the food I completely get that people are after quick and easy curries but I want to be able to share some great dishes with people who love Indian food to show you that you can achieve great fresh flavours at home cooking from scratch. That said I do have a BIR sauce on the website http://www.harighotra.co.uk/indian-recipes/mains/tomato-base-restaurant-sauce - maybe that is one to film for you guys?