Hello All,

I'm looking for an easy way to make some caramelized red onion chutney if anyone has
any good ideas.

Thanks Pat

Here is my effort at Darth's base and his 100% Madras clone.
Along with some rice and Cory's easy to follow Naan bread ( although cooked in a wok!)

Hello All, I'm back here after having a short break.
Don't know if all new starters are like me but I loved this site and was making curry's ALL the time and think burnt myself out too quick!!
Anyway after yearning that BIR taste again I'm back.
So to start I used my old favourite of Vindaloo's base and turned it into a madras.
Then followed a great link
for nan bread( although didn't have the correct pan to cook it on! Used a wok!)
And that led me back here and wow what a taste I've missed.

http://www.youtube.com/profile_videos?user=Manjulaskitchen

http://www.youtube.com/profile_videos?user=englishtamil

It seems that we may have all been wasting our time trying to find the TASTE and SMELL when it was here all along  ;D


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Happy Cooking   :-X

Whats the hottest curry that everyone would try?  I'm a wimp in the hotness stakes, I lag behind with an embarrassing MADRAS.
I've tried VINDALOO but after the first mouthful, my mouth sets on fire and can't taste anything else.

While I'm here I must confess to ordering a take away last night, chicken balti and pilau rice, forgive me for I have sinned...........but tasted bloody lovely  ;D

I've noticed from different recipes that people use passata ( which I've never tried) , tomato puree and tinned tomatoes.
What if any are the great differnces of using these three ingrediants.
I've used tomato puree in my last attempt and found that to make a good flavour.

As a trainee I love learning all the time about cooking and non more so than from members on this site.
Until I joined I'd always made just plain boring boiled rice.
After reading many posts my rice now is as follows:

Basmalti rice cooked with 6 green cardamom pods, 2 bay leaves and a teaspoon of turmeric. Cooked in a pan full of water for 5-7 mins, taken out drained and put in the fridge to cool and stop cooking. Then open cardamom pods and put the seeds back in the rice and remove bay leave.

As a trainee this works for me everytime with a lovely taste but how can I improve on this in anyway?
I have ALWAYS overcooked my rice before learing to only cook it for 5-7 mins and learnt something else new.

This is a great friendly site and hope to learn loads more in the future.

Since joining this site I've been on the look out for the ingredients for the recipes.
I drive to Coventry everday and have found a great shop on the Foleshill Road with a VERY helpful man that is only too willing to help and point in the right direction.
I've bought all Nacto spices @ 49 pence a bag, fresh garlic, ginger etc.
A great find of a shop and very helpful.

I have tried cooking a curry using oil and seems to come out alot better than when I tried with Ghee.  With the ghee it seemed to come out rather sweet.  Is this the ghee or some thing I'm doing wrong?

Hello everyone my name is Pat ( Male Patrick) and I love cooking. Always used tins, pastes etc before. I know I know its a sin so thats why I'm here to learn from everyone how its done properly.
I've been shopping and got my basics:
Ginger, garlic, fresh chillis, cumin, corrinder, turmeric, garam masala,ghee, curry powder, chilli powder and cardomom seeds ( although not sure what thats for )
So am I ready to go or am I missing some more basic stuff.
Looking forward to chatting to everyone and lets get started !

Cheers.      Pat