Hi been a long time since I posted and cooked anything but we have a curry night on Saturday and where best to come for all the recipes... lots of new faces I see.. Hi to everyone x

Anyone going to the festival?

http://news.bbc.co.uk/local/leeds/hi/people_and_places/newsid_8983000/8983723.stm

i will take a visit..

has anyone got any tips about rolling dough for chapattis and naans, i can roll any shape imaginable except round and teardrop lol, if anyone could help a misshaped chapatti maker it would be appreciated..

Andy

Does anyone have a recipe for garlic paste, and a recipe for ginger paste please.

Ive looked but not found separate recipes,

thanks in advance.

Andy

I made a start on the Tikka group test yesterday..

I halved the ingredients for the marinade and used 4 chunks of chicken per marinade.





I added a little colouring to one of the marinades because i wasnt fond of the colour but left Maddhur as is.

I ordered my usual Friday night curry from my ta-way last week.. I ordered a chicken pathia, when i spoke to the guy on the phone I asked him if he could ask the chef if i could have a tray of their curry base. The TA i use is a very good one.. you seem to try them all then stick to the best one, their curries are probably like every bodies else's favourite curries, lots of dishes each with their distinct flavour and texture, so i was really looking forward to seeing their base.. my dish finally came and when i opened the curry base i was very disappointed, it was very bland almost tasteless, it was a lot thicker than our bases on the site. This got me thinking that we all put the effort into making the perfect base when its not entirely needed. We have the main ingredients for the base, is the missing factor that we strive to replicate a myth?

I was looking through the freezer for the smallest container because there was only me in, this is what i came up with:

Tarka Dhal and CA`s Ceylon curry sauce;

I cooked the dhal during the week and simmered it not boiled and it came out great.

I dont know what its called.. a Ceylon Dhal i should expect.. and it was home grown coriander..




forgot to mention it was surprisingly good

Im going to buy a new flat bottomed wok today.. i have my eye on 2, one an aluminium one and the other is a carbon steel one.. anyone got any info on which is the best

When i visit Akbar my favourite dish is Roshan lal; a spicy lamb dish cooked with onions , tomatoes & peppers in a rich sauce, garnished with fresh onions & coriander.  but i cant find any recipes for it.. does anyone know how to make it?

I used up all the chicken last week, used all the mince up this week and i dont think the wife will be please to re-stock already but i did find some pork steaks in the freezer.. anyone got any suggestion what i could cook with them.. ive never used pork and curry before.. however i did come home drunk one night and had a curry craving so i made a sausage curry... (only meat i could find) turned out good, what i could remember.

The Ultimate Ultimate Chilli Con Carne

Serves 6

Ingredients

1kg beef mince
2 onion, chopped finely
2 can kidney beans
2 cans tomatoes
4 tbsp tomato paste
1 tsp sugar
6 - 8 garlic cloves crushed or minced
4 Jalapeno chillies, chopped finely - Adjust to taste
2-4 Scotch Bonnet or Habanero chillies, chopped finely - Adjust to taste
5 tsp cumin seeds, toasted and crushed
3 tsp paprika
2 glasses red wine
Small bunch coriander
Soured cream to taste

Method

Start by searing the minced beef in a very hot, heavy-based frying pan, oiled with a little olive oil, seasoning well. Once it has been cooked on both sides, almost to the point of burning, remove from the heat and place to one side.

Turn the heat down to a medium heat and gently fry the onion in a little more olive oil until it is translucent. Then add the paprika, cumin and garlic and fry for a few minutes before adding the tomatoes, tomato puree, wine and mince.

At this point add the teaspoon of sugar or if you feel like chilli with a twist, add a square of dark chocolate instead. It will impart a richness of flavour to the chilli.

Turn the heat down very low and simmer for an hour, stirring occasionally. Then add the kidney beans and simmer for a further hour.

Add all of the Jalapenos and two of the minced Scotch Bonnets, cook for a few minutes and test for heat levels. You can always add more chillies but you cannot take them away. Add more Scotch Bonnets according to taste, remembering that it will get a little hotter as they infuse. Cook for a further 10 minutes to let the chilli heat infuse the dish and serve with coriander leaves chopped and sprinkled over the top and a dollop of soured cream. If you do not have soured cream, mix half natural yoghurt and half single or double cream and you?ll never know the difference.
The flavours in the chilli meld together over time so you will actually find Chilli Con Carne better the day after you make it.

heres how my chillies are coming on

I planted most a little late but they are still coming along nicely



a nice cayenne


I have some Cayenne, Jalape?o, Scotch Bonnets, Bhut Jolokia, Naga Morish,

I popped out for a few things today but got carried away..

camera quality isn't good.. from my phone with shaking hands..

so loads of cooking tomorrow

Hi im a newbie here and thought i`d say hi.. been reading the thread about bases and although I have never used bases in my curries I am going to give it a go.. Its my sons 21st this weekend so we are having a BBQ/Curry night, I have been cooking curries for about 2 years now and need some new imput and variety to my curries and by what Ive read so far this is the right place to come.