Quote from: Sverige on February 28, 2016, 02:55 PM
Has no-one else tried this yet? It lends itself to scaling down well and is the perfect starting point for a nice Bombay aloo. Give it a go guys

Got a pan in th oven as I tripe this, some MIck/TAz base for a Jalfrezi (precooked chicken breast from Macro though) made with last of the summers yellow and red peepers from the greenhouse.

I'll try to post a picture or two before scoffing waaaay too much, as the cooking aroma's are rather pleasant.....

http://redrickshaw.com/indian-cuisine-101.pdf?utm_source=Facebook&utm_medium=social&utm_campaign=eBOOK

perhaps I have been looking too hard on Amazon and the Bay for curry pots, tiffin -tins etc, and google who know everything about anything and everybody now believe I need some assistance....

Its more about 'traditional' than BIR and gives insights on menu planning, spicing etc.

probably nothing new to the 'lifers' on here, but give it a look?

scalexkid

Quote from: Sverige on June 21, 2015, 12:19 PM
Still, I made the best of it and the filling worked well (veggie style). This was just the first batch cooling

If I saw those fresh out, they would not make it to the cooling stage, they look pretty good to me.....

Not so much resizing, but if there is a lot of extra space around the subject, the iPads own editing features within are really simple to use, ( i am a ham-fisted, bunch of bananas fingered plumber and even I can do it!). you can then cut out the bits you don't want, and it reduces the file size.

So here is one I prepared earlier (sorry). Using Organic Stone ground wheat bread (strong) flour, boules of mozzarella, thin sliced ham torn into pieces. Passata sauce from a carton  : I hope the picture comes out.

9 minutes at 250 degrees, on a pre-heated pizza stone, with a little cornmeal to ease sliding off a cake slide/thingie (Mary Berry uses one.....)

then out and into a heavy bottomed heated frying pan (dry) to 'char' (crisp-up) the base.

The best base I have ever made and cooked at home, so thanks Sverige for the encouragement.

And soon, the weekend, and back to the freezer to find the last base gravy for a creamy coconutted kinda-korma with a portion of pre-cooked Tilda 'boil in the microwave' coconut&chillie rice with some mini poppadoms.

Got some (measurements as above recipe) on the go as I tripe this.

Looking forwards to trying a portion out tomorrow teatime, just hope I can get the fan oven up to the max of 250 degrees.

Those Uni pizza/tandoor/naan ovens look mighty tempting at around ?200, or the jamie/jimmie home-made jobs as a slightly cheaper option.

To LeafMonkey, I too am in Nelson's County, and am pretty sure that the red sauce, round-'ere has a most deleterious effect on my digestion...... dunno whats in it, I just don't touch it.

caught some of this this morning,on BBC2, watched again on iPlayer.
Michael Beurk (spelling?), delves into the history of the Anglo-indian cuisine, starting with Queen Victorias fascination with things 'Indian'.
I won't spoil it but the chef used to recreate some of the dishes grates with constant adjectives 'lovely, wonderful, beautiful' ad-nauseum.
some BIR history too.

lasts 45 minutes or so, you'll need a UK TV licence (apparently) to watch it.

I don't normally read the Guardian, but was looking for advice about Persimmons (Sharon Fruit) actually and this caught my eye.

You may or may not agree with the ideas inside, this is the Guardian after all, but gives some insights as to what some contributors have opinions on.

https://www.theguardian.com/lifeandstyle/2017/jan/12/who-killed-the-british-curry-house

No Sir, correct forum, although the plumbers/GasEngineers Forum i frequent does often have a 'xmas curry nite' get together, usually in on the Old Great North Rd/A1 somewhere near St.Neots....

Just felt that my small insight into the (re)opening of a takeaway might just be a slightly different take on it. Just Sayin!