And dont forget the festive christmas version, Cheeses n peeses for jeeses  ;D

Well,, i tried me butteries with a curry. Not bad at first, but then halfway through they began to dominate and there was too much conflict. Ahh well, worth a try.
I Did have a bite of one toasted on its own and it was definitely an improvement over cold 
What Was good though was the Roshney i made to go with them. Nice touch with the browned garlic.

Cheers, Frank. 

A friend sent me down a couple of packs to try for the first time. Blimey!! not good in the morning on their own with coffee  ;D



But i think they would go well with a curry. Kind of like a puri alternative.
Not sure if they soften up or what. They're like a Very salty eccles cake without the fruit.
Anyone else eaten them or even like them? 

Cheers, Frank.

Possible?




MDH description and ingredients:   Use Jal Jeera Masala with Gol-Guppa and Pani Puri. Also use it for enhancing the flavours of Dahi-Bhalla, Chat, Papri and Papads. Add salt or sugar to taste.

Ingredients: White Salt, Black Salt, Dry Mango, Tamarind, Cumin, Malic Acid, Mint Leaves, Black Pepper, Musk Melon, Dry Ginger, Caraway, Chilli, Cloves, Asafoetida.

Hi Mick,
I've just seen a copy of your ebook on a friends kindle and have noticed the layout is all over the place.
i.e. titles start at the bottom of the page, 2 lines of a recipe on one page and rest on the next etc.
Changing the font size or lines per page doesn't help.

Have you or anyone else had this problem?

Cheers, Frank.

Quote from: michael.t on April 01, 2012, 08:32 AM
Cant find that chilli garlic paste waisted half a day yesterday can you get it online anywhere in the uk
Found a site to make your own

Try this Michael 

http://www.vietworldkitchen.com/blog/2007/10/homemade-chili-.html


http://food.zibb.com/trademark/tuong+ot+toi+viet-nam/29407974


http://blog.foodnetwork.com/healthyeats/2011/07/07/have-you-tried-sriracha/


http://www.mysupermarket.co.uk/#/tesco-price-comparison/marinades_and_sauces/flying_goose_sriracha_hot_chilli_sauce_425ml.html

Hi SD,
I've been wanting to try a small pressure cooker for single and double portions since peppering the whole kitchen with orange coloured oil  :
((I also did a big cook last friday for 15 people on my own. HARD WORK!!   There was a perfectly formed clean square at the end of the night when i removed my burner from the white plastic garden table  ;D))

The smallest size for a good price i can find is 3ltr, although 2ltr would probably be better. But then they get really expensive or compromise on the diameter.  The 3ltr is about 9", so a perfect size for single and double portions.

http://www.amazon.co.uk/Prestige-Smartplus-Aluminium-Pressure-Cooker/dp/B003MVZ86A/ref=sr_1_1?ie=UTF8&qid=1332854233&sr=8-1

Here's a youtube vid for reference.  (ive seen a better one somewhere with a bowled out inside the same shape as an ali pan which would be even better.)

Ghiya (zucchini) Curry Recipe

Cheers, Frank. 

Quote from: teddytora on March 27, 2012, 01:25 PM

Quote from: solarsplace on March 27, 2012, 12:14 PM

Yeah, pretty much just that, add an extra pint of oil & take it off & reserve it for future use.

Ive been using this method when making pre-cooked potatoes. I add 1ltr of veg oil and skim off when cooled down. 

Frank. 

1 week and not a sniff. 
I wrote this up months ago and pondered for a long time whether to post or not in fear of it being slagged off and not being "bir" .
Maybe this is the wrong forum for this recipe? 
It would be a real shame if nobody tries this as it is one of my best ever recipes!
There was an opportunity to post when asked about tomato rice recently, but i was reluctant to give this for the above reason.
Ok, so its not "bir" but what rice recipes really are except for the chinese style of cooking that is a bir biryani.

Give it a try, you might be surprised.

Frank. 

Quote from: DalPuri on February 09, 2012, 11:26 AM

When this dish was first on the menu's, it was only available as a starter.
Prawn Pathia and puri.
A very dry dish and a Wonderful flavour!
The owners realised it was a best seller and decided to make it a main dish and stick a basic Bhuna with the prawns for the starter.
Somehow over the years the dish changed completely and now has Pineapple in it :-X
There are still a handful of old school chefs where you'll find the original recipe, albeit a main dish and not with a puri as a starter.
If you're ever around Wimbledon, check out the Colliers Wood Tandoori.
You wont be disappointed.

Frank.