I'd just like to know before possibly buying this, what constitutes a sev?  I mean, roughly what are it's ingredients?  Thanks.

On the tv programme Delhi Belly, they showed an Indian chef cooking in his restaurant.  It was a popular restaurant.  He prepared bases.  I think there were 3 in total.  One was onion.  Not sure of the other two.....I was switching back and forward to watch a rugby match at the time.  Not sure if the others were tomato and spinach.  Did anybody else watch it?  Anway, he did say that he cooked the bases for hours on low heat.  I mentioned this before in the thread discussing the programme.  Anyway, my point is that they do use bases in India too if this guy's restaurant was anything to go by......

Tried this earlier this week.  I was very pleased with the results.  This is now my no 1 Chilli recipee.  Thanks CC.

Thanks CC.  Is it easy to get Cocoa powder here in the UK?

This is another dish which I very much like and almost falls into the curry category.  Does anybody have a good recipee?  This dish also greatly varies from place to place.....

Quote from: George on May 25, 2006, 03:09 PM
Dave

Many thanks for the clarification.

No pun intended I am sure....

I guess we should say 'goodbye' to you now then if you are about to be let into 'The secret!'  I can't help not forgetting the jimmyja and his/her cookery lesson.  Never heard anything of it....Sworn to secrecy!

 Ingredients
? Serves 4

2lb/900g Large Onions sliced into thick chunks
1 Large tin Chopped tomatoes (400g)
1 Tablespoon Tomato Puree
10 Cloves of garlic, crushed
4 inch piece of root ginger, skin removed
1 Teaspoon curry powder
1 Teaspoon garam massalla
1 Tablespoon Turmeric
Juice of 1 whole lemon
3 Pints chicken stock
1 Teaspoon salt
10 Tablespoons vegetable oil
? ?


We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.? ?

? Method
Bring the water to boil in a large saucepan with the salt. Add the sliced onions ,garlic and ginger into the pan and bring back to the boil. When it has boiled, reduce the heat to allow the contents to simmer, cover and leave for 30 minutes. Meanwhile mix the curry powder, garam massalla, Turmeric with the lemon juice and tomato puree to create a thick paste (add a little water if necessary). Pour the tinned tomatoes into a food processor and puree for 3 minutes to a smooth sauce. Empty into a container and wash and dry the food processor. When the onions have simmered for 30 minutes drain off the liquid using a sieve into a container for use later. Place the remaining onions, garlic and ginger mixture into a food processor and puree for 2 minutes (You may need to do this in batches depending on the size of the food processor). Wash and dry the pan that the onions were cooked in and put in the oil and bring up to a medium high heat. Once the oil is hot stir fry the thick paste for 1 minute and then a dd the pureed tomatoes and bring to the boil. Once boiling add the pureed onions and mix the contents well together. Bring back to the boil and then simmer on low for 30 minutes skimming off any froth on the surface every couple of minutes. You can now use the curry sauce immediately or freeze or refrigerate it.

I got it off the? http://www.curryfrenzy.com? web site....Idon't know if it has been posted bofore.? The only change i made was that I added a green pepper to the onions etc purely because I had one in the fridge and needed to be use.? From the sauce, I use the Curry Secrets Cook book chicken curry recipee for the final additions to make the curry.? It was very good I thought as did the family.  Oh, yes, I use Ifindforu's curry powder but I don't know how much difference that makes if any.

Quote from: Ader1 on February 22, 2006, 11:21 PM
And what will you do if he makes you swear an oath of allegiance to never divulge the secrets of this elite brotherhood?

And you all thought I was mad!! :

Anybody try out Ifindforu's curry powder?