Quote from: Ramirez on July 26, 2010, 09:10 AM
This is the stuff I have (and Solarsplace I think).

http://www.spicesofindia.co.uk/acatalog/Natco-Asafoetida-Powder-Hing.html#aISG023

Hi Ramirez, All

Yes, that is the exact stuff that I used.

Having never used it before, I was surprised how strong the flavor of the base was affected by it.

Next time I make the base, am only going to use half the amount as before (https://curry-recipes.co.uk/curry/index.php?topic=4776.msg45620#msg45620)

@chriswg

Thanks for the tips! - will make a point to try their 'Roshney Chicken' - never had one of those before.

Cheers

Quote from: gazman1976 on July 26, 2010, 11:30 AM
Well thats my book arrived, quite strange there isnt alot of starters on it, i know it aint a proper cook book but i thought there would be at least chicken pakora on the menu lol

Hi gazman1976

Please post some pictures and feedback of your efforts when you get round to trying some of the recipes!

cheers

Quote from: TyeNoodle on July 21, 2010, 11:18 PM
my 'dipping' is a little over enthusiastic

I really, really, hope that this term doesn't get used again. The concept of 'dipping' (made up by the author) ranks equal to 'chef's pinch' in the annals of cretinous, made up, BIR terminology!   

Quote from: Secret Santa on July 26, 2010, 09:56 PM

Quote from: TyeNoodle on July 21, 2010, 11:18 PM
my 'dipping' is a little over enthusiastic

I really, really, hope that this term doesn't get used again. The concept of 'dipping' (made up by the author) ranks equal to 'chef's pinch' in the annals of cretinous, made up, BIR terminology!   

Dipping Dipping Dipping  :

There is a guide on how to do it accurately in the book, which you should buy I think if you haven't already.

Josh, in my view the book is worth getting! I don't really have the time to be trying all the different bases, recipes, methods etc on this site, so its given me something to focus on and stick to for the cooking. The results so far have been bang on, and I'd advise the sceptics to try the book before picking holes in it.

Besides, what's 8 quid these days? 2 bottles of cider in some pubs?

Paul

Hello, I made a smaller portion. Well the mrs did the ingredients and I did the cooking! I think we ended up with about 30 Bhajis? Came out pretty good really, they certainly got eaten fast enough!

I have made the tandoori marinade, tomato paste, garlic and ginger paste, onion sauce so far. Onion sauce I wasn't too happy with but I'm sure that's more my method than the recipe.