been following a guy on https://www.youtube.com/user/vongs510 who runs a take-away.

Bought his ebook from amazon and have to say its pretty good.

No not the critters who dig up the lawn, a very popular spicy mexican dish.

I'ts quite a lot of ingrediants but let me say its AWESOME!

If you like curry with a a bit of heat you will like this.

https://www.youtube.com/watch?v=CcBhQWNtgyg

This is the recipe I used:

300 grams of Self Raising Flour, 
1 teaspoon of Baking Powder, 

Only ever had this once at The Raj Naga in Birmingham 10 years ago. It was the consistency of water, black, sweet with a hint of sour but only a hint. No heat at all. It was served with the pops and onions.

Anyone had anything similar ? Never seen it since and suddenly woke up with a craving for it!

So whats best method ?

Has 4 rings of gas like the pukka BIR ones.

http://www.ebay.co.uk/itm/8-6kW-GAS-TRIPLE-BURNER-BOILING-RING-FOR-USE-WITH-PROPANE-BUTANE-LPG-CYLINDER-/181142255938?pt=UK_BOI_Restaurant_RL&hash=item2a2ceb7942

As I seem to get through never ending amounts of yogurt I bought an easiyo. So what I do now is when there is only a tbsp of yogurt left I dump it in the easiyo fill up with milk and leave overnight. Next morning I have 1L of fresh yogurt.

http://www.amazon.co.uk/EasiYo-Real-Yogurt-Maker-Standard/dp/B0014GU46E

Top bit of kit.

My fav dish is pathia and I've got that cracked (thanks to Julian's ebook amongst others)its better then my fav curry house version, well chuffed.

I want to crack Dopiaza now, any suggestions for  getting the big chunks of onion that makes a dopiaze just right ?

cheers

This is really thin and quite large, but dead good for a seekh and hot yog sauce. Google is letting me down..

Anyone know a source ?