Quote from: Secret Santa on January 20, 2009, 07:09 PM
not all brands of poppadom will puff up to a normal size using the microwave method.

Works best for poppadoms made from urad dal.

I cooked the chicken bhuna to spec and it was beyond brilliant.  The best curry Ive made and Ive made many. Tried the korma too but it took too much cream to cut the spiciness of the base.  It was boring so added coconut powder and almonds.  Quite good. 

Im optimistic about a madras recipe.  Two weeks ago I didn't think my bhuna would be that good so why not madras?

Thanks Panpot for sharing the recipes.   

Thanks for the welcome.  Ice cube tray worked a treat for ginger-garlic paste.  For bunjara I froze the floating oil separately from the onion paste.  A nice blast of curry smell every time I open the freezer. 

I recently got Mrs Balbir Singh's Indian Cookery from a second hand bookshop.  It was written in 1961 and revised with new material in 1975.  I wouldnt call it a gem really, more a curiosity.  If you ever need a recipe for brain curry (mutton), let me know. 

Reading through this and drooling 

Quote from: Bobby Bhuna on December 16, 2007, 02:02 PM
I got around this by making a ball like shape on a metal draining spoon, putting the head of the spoon into the oil for around 10 seconds until the mixture was firm, then scraping the uncooked baji off with a desert spoon and putting it back in the oil)

Using Bobbys idea, could the round takeaway bhajis have been formed with an ice cream scoop?  Metal not plastic.  :  Lower into the hot oil before releasing the batter.  Anyone tried that?

Hi curry people, another newbie here.  After reading the newest posts I cooked the Ashoka sauce and two pastes.  They taste really good and smell even better.

Here's my question, are the pastes hard to cut when they're frozen?  Does it make more sense to freeze them in a thin layer or in a block?  That's two questions but who's counting. 

Great info here!  Thanks for making it available.