Has anyone got one of these electric pressure cookers?
I have been thinking of buying one for a while, but they are expensive!
I went to a party where they had two of these on the go with different curry's in and a very large rice cooker as well
Both currys were really tasty and kept us all going all night, some left over next morning for a quick curry fix, always lovely next day.
Still cant decide if I should go to the expensive as I have a perfectly good slow cooker, the thing with the electric pressure cookers were the size of them.

This little book is one I seem to get out every so often and try a different recipe.
It's good to see how different asian people make dishes, so many variants on recipes and it is worth giving them ago. I think we think that all Indian/Pakistani food is the same a asian restaurants, but I often find it isn't. I have eaten with many of my asian friends and find that their food is nothing really like the restaurant or takeaway food. Could it be because in the home the women cook and in the restaurants and takeaways its the MEN who cook?
My favourite in this little book is Lamb Bhuna and Fish pakoras and her samosa, I have always been told by Asian Ladies USE the best quality flour.
Another thing I have found is every starter sauce is different, I wasn't keen on the Onion Sauce in curries made simple.

Good idea about separate jars, Because We like more ginger than garlic

I will try the Turmeric on my next mix and also the oil.

I have always been afraid of garlic and oil after reading an article years ago, but saying that I always used to have a bottle of homemade Garlic oil in the fridge until reading about it, we never got poorly.

Many thanks for sharing the tip 

Just been watching Cyrus Tiduwaka Cooking Lamb Country Captain Pie, on Saturday Kitchen, Wow the Lamb Melted, excellent choice of spices
What an excellent idea for a Indian Shepherds Pie.
One to try next week I think  ;D

I have, I used to teach Asian Cookery at Night School, to people who like me enjoy Asian food so much.
I started going to the classes and did that for 3 years, once a week and came home with the finished product, then I started to invite friends round for Indian Nights, I continued with the classes because I enjoyed them so much, Then the Indian Lecturer who also had a restaurant in City asked How would I like to become his assistant, I would come in early and Prep up for the class, get the spices out, Make the Chappti the Industrial Mixer, help throughout the class and then do the washing up at the end, I also made a couple of dishes myself, It was great and I was getting PAID for enjoying myself..
One week the Lecturer was ill and the Head of Centre asked me WOULD I take the class !! 
I did and enjoyed every minute, teaching to people who WANTED to learn.
The following year I got offered my own class in another part of the City and took them until we moved to France..
I eventually missed my classes, so I started inviting Brit's here in France who missed a GOOD OLD UK Asian meal, the curries in France as SO SO BLAND, in fact who ever said French Food would was great must have been mad!
Now I take small classes in the summer from my kitchen, I usually have 6 people here, they come first thing and we all prepare a meal, which we sit down to on the terrace in the sun and eat
I have done this 4 years now and I get repeat people who have now become friends coming back each time..
So yes If you enjoy Indian Food start your own class or do the Underground Restaurant that is spring up all over the UK and France... Just watched this week *The Little Paris Kitchen: Cooking with Rachel Khoo *