Yo,

I tried this yesterday and it works an absolute treat. Did the most basic version of it (no food coloring or extra spices) in a rice cooker and it was great. Turned the rice cooker on with no rice in it, just oil and aromatics, and when they were released, I threw in the washed rice and water and let it get on with it. Worked like a charm!

S.

Hi,

I just tried this yesterday with startlingly successful results! I'm in America and couldn't find creamed coconut, but used powdered coconut milk which did fine. It thickened up a lot, so I thinned it with almond milk, which stopped it curdling on a reheat.

Thank you all so much

S.

Hello there,

I'm going to make a pathia soon, my personal favorite being the "meat" pathia. Some restaurants discalim it as lamb, others simply as "meat." I prefer these generic "meat" places as they tent to have more flavor. I'm guessing it's mutton, but what cut and how is it properly prepared and cooked or tenderness before tossing with the sauce?

Any ideas?

S.

Hi folks,

As SnS says, this has got to be the best BIR site out there. I've been cooking since I was in single digits, my favorite programme as a kid was Madhur Jaffrey's show and I have always loved BIR curries, but never been able to cook them successfully at home. Most recipes you just look at on the internets and say to yourself, "that's not going to taste right," or, "who put's carrot sticks in a chicken korma?"

Anyway, a couple of years ago I emigrated to America, where there is no good indian food so I've had the BIR jones for nearly 3 years. Thanks to you, i can now do it myself at home! Yesterday I did a wildly successful chicken korma and pilau rice and can't wait to get going on more.

Thanks again.

Steve.

P.S. Has there ever been a poll on the accepted spelling of "poppadom?"

That all sounds right.

As you say, BB, some are orange some are not. The ones I usually have are cream colored, stuffed with what tastes like ground almonds, sultanas and perhaps coconut. But there's something else there, almost like it's bound with a sugar syrup or something. And then what, just lay it on top, fold it in half and cook it?

S 

Hi Folks,

This website is a godsend. I emigrated to America nearly 3 years ago and the thing I miss more than anything is BIR curry. There's a couple of recipes missing off my prefect menu, one is Brinjal Bhaji and the other is how to do the stuffing fro a Peshwari Naan.

Any help would be most appreciated.

Cheers,

Steve.