Ray, I tend to agree with 976bar and few would suggest otherwise and if I may here's my wee tip. From 25 years of working with all the fads to keep my weight down while enjoying my food and drink I have figured it out for myself.

I feel you need to get a relative quick result to keep you motivated and that's why I use a protein only 5 day kick off then I move to low carb for a couple of weeks. Entering my third week I do 2 day fast using Bragg Apple Cider Vinegar and honey drink with water. I then more or less stay on the low carb over the week with the usual breakout on Saturday. Even in the low carb routine I can enjoy all manner of lovely food from Pizzas to Chinese to the best recipes on here. This morning I had a large low carb BLT sandwich with bread I made in the Microwave in 2 minutes.

As I have said before I walk most days or given your ankle you could cycle or better still go on You Tube and learn how to do Power Yoga. Good Luck but whatever you do you certainly need to seriously review your diet. Thanks one and all for your input I think we could all learn from this proposal while still enjoying the main site.PP

Abdul, I used your base last night again to make your Chicken Ceylon and also Chicken Madras. Personally I am new to Madras even although I have enjoyed BIR curry for over 40 years. My search to cook curry perfectly is as long. I would welcome your comment on the following. I made the madras with these additions, 1&1/2 tbs of garlic/ginger paste, and generous pinches of both coriander leaves and dried methi as the pastes fried before adding the base. Having been behind the scenes in Glasgow BIR I suspect it's how it would be done there and probably also has some bunjarra added too. I am delighted with your posts and look forward to more of them. PP

Ramirez, I had Abdul's Madras and his Chicken Ceylon together with my lowcarb pilou. I Prepared the cauliflower rice as above then having heated 1&1/2 tbs of oil I placed in a heaped teaspoon of cumin seeds, 3 Bay leaves, 1 stick of cinnamon, 6 cloves and 6 green cardamon pods slightly crushed. I waited till the cumin was popping and the fragrance of the spices was being released before stirring in the nuked " rice" and stirred it through for about three or four minutes as I gently brought both curries back to serving heat. The wife and I like the rice in the middle of an oval plate with half of each curry either side. Marvellous and to be honest I don't miss the real rice but can really savour it when I do my real version coloured as well. Endless uses of the "rice" to be honest. PP

Get yourself a fine bottle of Hendrick's Gin, a glass, add some ice and pour on the gin and finish with a slice of cucumber, perfect. PP

Ramirez, there are plenty of you tube videos on making it. I found it in a low carb book years ago and have happily used it many many times. Break up the florets and put them in a food processor then whiz them till the contents are roughly the size of rice grains. Then pop them into the microwave with 1 or 2 tbs of water then nuke or 7 minutes, that's it. I've then used it for Chinese stir fry rice, for pilou etc,etc.. It works well alongside a general low card diet without changing any of your favourites from the site. I've also Successfully used it to make low carb bread but you will find all those goodies on YouTube, enjoy. PP

Good for you Razor. I suspect most of us face this issue. Portion control is my big thing especially ad I love to cook and indeed cook all the food at home. So by the time he Pakora gets to the table the extra portion has been scoffed in the kitchen. The same with the prawn crackers or my other trick of leaving a half portion of everything in the pans that I can scoff when I do the dishes.

I do know what works for me and I have lost ten pounds in just over two weeks by going low carb and having a walk or two most days. I have also enjoyed excellent curry meals, Chinese, chili and pasta dishes and even low carb bread. The big thing is while I have my perfect Ashoka Bhuna Karahi or Abdul's based Madras without reducing the oil I have my rice even pilou made from cauliflower and my pasta is made from courgette.

Believe it or not the rice substitute feels like the same thing in the mouth, looks the part and the taste is thankfully drowned by the curries.

I kicked the diet off with the usual protein only meals for about five days then just enjoyed experimenting with the countless low carb dishes found on you tube or on google while still fitting in my favourites.

So looking forward to this section hopefully being established provided too that it's just Indian, Chinese, Thai etc. Cheers PP

Thanks for this t-c well worth a wee brouse. I have found the section on Biriani mouth watering and will be on the case sometime soon. PP

Yes wickerman there is indeed such a thing also known as the chef's spoon. To recreate the entire BIR experience not only do you need a good base sauce and the various pastes found here you actually need the chef's spoon clanging on the aluminium pan as you scrape down the sticking sauce as it cooks.

You can get both from any descent Asian food store. You can see examples of both on the various videos here on the site.

You can also cook a good curry with ant pan and wooden spoon if you have all your measured ingredients ready to place in the pan in the correct order, just follow the popular recipes here if you are a beginner. Hope this helps. PP

Nice one Phil, makes sense to me.

Your right Ramirez, I suppose my reason for the post was more to do with having no base anyway. Maybe it was worth the asking since The Boss has posted what looks like a cracker of a solution, maybe even creating a new section for us all I.e. "Recipes for when you have ran out of base" PP