Hi all. just wondered what people cook with - pan material wise?

Aluminium? Cast iron? stainless?

Anyone concerned with 'apparent' safety issues with some metals?

Personally, I cook with aluminium and a chefs spoon (similar anyway) - probably not the safest combo!

Thoughts anyone?

Hi all, just wondering what people usually do when Freezing and Reheating curries that contain meat ?

Is best practice..

Freezing:
Cook curry (ie chicken Korma), let it completely cool and then freeze.

Defrosting:
Let curry defrost and room temp and then heat up thoroughly in a pan and enjoy

I think some may use different methods but what are your thoughts?

Tips also welcomed

Cheers in advance

Mak

Hi all, just wondering what the average curry guru has in his/her spice inventory
Spices - whole & ground, spice mixes and anything else.

Do you have anything unusual in there? 

Fire away..

I currently have...


CORRIANDER POWDER
AJWAIN/LOVAGE SEEDS
BLACK CARDOMON PODS
CORRIANDER SEEDS
TURMERIC
WHOLE ANNISEED
METHI POWER
CHILLI POWDER
GINGER POWDER
CUMIN
GARAM MASALA
METHI / FENUGREEK SEEDS
MILD MADRAS POWDER
TANDOORI MASALA
STAR ANISE
MUSTARD SEEDS
DRIED CORRIANDER LEAF
CURRY LEAVES
CINNAMON STICK
ASFOETIDA
BAY LEAVES

IG SPICE MIX
CA's SPICE MIX


Not a massive list but maybe I might pick up something nice from this thread

Cheers

Mak

Hi All, Who uses which oil for their main dishes and why?

What is the healthiest oil to cook with given the reported health risks with Veg oil?

Thanks in advance,

Mak

Hi all, I posted this in the wrong section last time so here goes.. 

I'm looking for a Handi Gosht recipe as I want to get into cooking with Lamb.
I have had a look around the site but cannot see anything.

Has anyone got a recipe anywhere?

Thanks in advance,

Mak

Hi all, I'm looking for a decent Handi Gosht recipe as I want to get into cooking with Lamb and remember I had this a few years ago and loved it.
I have had a look around the site but cannot see anything.

Has anyone got a recipe anywhere?

Thanks in advance,

Mak

Hi All, can anyone recommend a decent and suitable Deep Fat Fryer for Bhajis and Pakoras?

Something that has a temp gauge on as well as being deep enough for the job in hand

Thanks in advance

Mak

Hey, I noticed this part of the forum allows OT subjects
Anyway, I have being doing the freebie scene for quite a while now and have accumulated game consoles, ipods, a trampoline and loads more - infact nearly ?5,000 worth of freebies.
If anyone is interested then check www.free-console.com and sign up and complete just one sponsored offer - the site only uses top companies as there partners.
When you have completed an offer then you need to get some others to do the same.

I can vouch for this as being 100% legal and legit as I have done it many times.
If you need any help or have any questions then post here or send me a pm.

Take a look: www.free-console.com

Regards,

Mak

Hi guys, this is my first post as I have mainly been looking around the site for the last week or so.
I have only been making curries from scratch for 3 weeks  ;D with very average results!
I'm very excited by what i have found regarding the base gravy/curry method and a few other tips such as the GG paste and bunjara (is it?)

Anyway, I am going to attempt the Ashoka base first so if anyone can offer any advice then I much appreciate it

Right I'm off to work out on reducing the quantity of the Ashoka base's ingredients (prob down to a quarter) and then give it a go

Thanks,

Ian