Hi

Can anybody give me some recipes for Peshwari Nann Fillings.

Thanks

Andy

Hi All

I feel its time to take the plunge with a tandoor oven, but my problem is which one?, can you guys give me your opinions!

Thanks

Andy

Hi All
I have read a lot of posts on here, referring to PASCO pastes, where can you buy them, PATAKS, seem to have a monopoly, I find that PATAKS have quite a vinegary taste that comes through in the final dish, especially lightly spiced dishes.
Your comments would be appreciated.
Thanks
Andy

Hi All
I have been making kebabs using various receipes and am finding that i get a lot of oil and a pungent lamb taste from the cooked kebabs, can anyone advise as to the correct minced lamb, do you have any ideas, do you get the butcher to mince lean lamb?
Thanks
Andy

Hi All
I have just made a batch of IFINDFORU base curry (Garabi), I am so impressed, that i thought i should show mu appreciation, by putting in this post. I have made several base curries from this site and this one stands out as being the best, the aroma and slightly sweet, but spicy flavour, is absolutely gorgeous. I know the receipe is a bit hit and miss, regarding quantities etc, but i thing within reason, it does not really matter, the end result id fabulous. The only variations i added were, 1.5 tablespoons of Rajah "All purpose" seasoning in the vegtable mix and i used his "Mix Powder", he has two versions of the receipe, which are similar, but use the one with "cabbage". HAPPY DAYS ARE HERE!!!!
Andy

Hi
Has anyone got a tried and tested receipe for kemma mince?
thanks
Andy

Hi

Has any one any ideas off various ways to precook prawns in readiness to go in say Jalfrezi or dansak curries

Hi All

I am about to do a new batch of base curry, who recommends what sauce!!!!!!, i think this may be an interesting POST?

Regards
Andy

Hi All

Anybody got a good, tried and tested Mushroom Bajee Receipe, they want to share???

Thanks

Andy

Hi

I know that you will all think i am completely barmy, but its a problem that i just dont seem to be able to overcome!, l either end up with a mush, that all the potatoe, spices etc, stick together, or the spuds are hard in the middle, has anyone any inside information as to how the BIR's do it?, is the spuds they use do they microwave them?, your help would be appreciated.

Andy Mac

Hi
Has anybody been able to acheive that "smokey Barbacue flavour" in their curries?, if so how do you do it!
Regards
Andy Mac