Quote from: Cory Ander on January 06, 2008, 12:04 AM
Personal attacks are inappropriate and are uneccessary.

You are right of course CA and I apologise to all.  :-[ I will post no more on the topic.

Quote from: Admin on January 05, 2008, 06:12 PM
The RCR website serves no other purpose than for commercial gain.  The guy is out to make money, pure and simple.

I would be suprised if people paid 15 pounds for an ebook.

Not many will. A few will out of curiosity, but A Roberts - name editied by CA
is never going to make much from this content removed as inappropriate by CA. There are
too many people who are willing to share knowledge for free,
for starters. If he actually possessed some valuable intellectual
property, e.g. 'I am the chef of XYZ restaurant which has won
the following awards' and CAN PROVE IT then he might have something.
As it is, he hasn't so content removed as inappropriate by CA he will be found out
as he did on this forum.

I feel sorry for all the uninformed lot on RCR really.

Could one of the mods resize those pics please? They're too big to see properly. Thanks.

Anyone got a recipe for this? I just had some from the local takeaway (Haweli) and it was good. This is not tarka dhall, which is a yellowish colour, its more brown and more heavily spiced.

Quote from: haldi on January 04, 2008, 08:15 AM
I downloaded it but I can't seem to make it work now
It's probably something I am doing wrong
I had to change the screen res to view
Maybe there was something else I've forgotton

Maybe they've set the PDF to expire after viewing once.
If you have Acrobat 7 go to Advanced - Javascript - Document Javascripts
and see if there is a script associated with the document, if so delete it.

I can't see how the seller hopes to make any money from this.
At ?4.28 a pop he has to:

- go out and buy the spices, presumably in bulk
- buy the packets to put them in
- print labels for the packets and label them
- weight out the spices in to the packets
- seal the packets (says vacuum packed so add cost of equipment)
- print and laminate a recipe card (add cost of plastic and laminator)
- buy CDs, copy them, print labels for them
- put the lot in some packaging and go off to post it

The profit on each pack can hardly cover his costs, and then
he effectively has no repeat business as his customers can
subsequently get the spices from any asian shop more cheaply.

Quote from: Cory Ander on January 03, 2008, 09:08 AM
Posted by AST:
How much salt is in the recipe for the final dish(es) you made?  Also, which base did you use?

I don't normally put salt in the final dish, so I guess the amount
of salt  in the base is important. Salt seems to act like a flavour
enhancer like MSG - if your're used to salt, things taste bland
without it.

A used Admin's base with a few small variations. The first time I
tried it, I put 1 tbsp sale in the base. I actually thought I'd
spoilt it, as the base initially tasted too salty. But the final
curries were just right.

The second base I put just 1 tsp salt in, well the first curry I made
was definitely not right. The second I added a tsp salt in the final
stages and it was much better.

In the second base I also added in a green pepper to see if it made
any difference. I couldn't detect any.

Made a new batch of this sauce just before the new year, I have done a bit of tweaking to the recipe so thought I'd post it in case anyone's interested. This makes enough to 5 curries (3 ladles each), which get put in plastic takeaway containers and frozen.

300gm/ml Butter Ghee or Oil
1Kg onions, chopped roughly
1 green pepper, coarsely chopped
1 bulb garlic, peeled and chopped, about 50gm
1.5 inch piece of ginger, chopped, about 50gm
250gm passata (or tinned tomatoes)
1 tbsp turmeric
1 tbsp coriander
1 tbsp paprika
1 tsp chili powder
2 tsp cumin
2 black cardomom, seeds only
1 tsp dried fenugreek leaf
2 tsp sale
500ml water

Heat oil in a large heavy based pan. Add onions and pepper and cover the pan and cook on lowest heat, stirring occasionally, for 60 mins. The idea is really to simmer rather than fry the onions in the oil. They should be soft and sweet when done, and not burnt.

Put the tomatoes, garlic, ginger, salt and spices in a liquidiser and blend until smooth, adding some of the water so its soup like.

Remove the onions from the pan with a slotted spoon and put in a bowl.

Put the blended tomatoes etc. back in the pan with the oil. Into the liquidiser now add the onions and blend until smooth. Once blended put back in the pan, add the remaining water and stir gently and cover. Allow to cook for at least an hour on low heat, stirring occasionally to prevent sticking and adding water if necessary to maintain a soup like consistency. The result should be a rich red/orange sauce with dark red oil floating on top.

What a surprise. I did wonder if it was genuine, as there is no mention of who the authors are or what the name of the restaurant is.

Happy new year folks!