;D

I'd second ELW on the G/G Ashoka amounts.
Its more like Pre-cooked Garlic Chicken 


Frank. 

I had been composing on and off for a day or so wondering whether to post or not as i have done with some threads here 
But in the end, i couldn't be bothered as there's only a few purists that post on that site.

I Was going to conclude with, "If it wasn't for the British Indian Restaurant this website wouldn't exist" 
What i will say here is,
I've travelled around India and the UK and eaten some fantastic food. And "at the end of the day", a good curry is a good curry regardless of whether its BIR or traditional.

Frank 

P.s. couldn't help getting the footballers favourite phrase in 

I apologise for my post of the monkey.
i can honestly say it Never occured to me it could be taken the wrong way.
It wasn't until spicey said something that made me think.  I was shocked that i never twigged and gutted that it slipped past me. im usually sharp that way. 
i saw the monkey pic and it reminded me of chetah who had just died.
it was only meant to be a little tribute.

Frank.

Wasn't sure if it was ok to mention it, so i left out the link in my post.
But you know it Ray, i saw you'd posted there recently 

Frank.

Here's a quote from the resident know-it-all in reply to a question about garam masala.

QuoteI would buy green cardamom, cassia bark, cloves and powdered mace,
if you haven't already. Make the garam masala out of these, it will
be very pungent, but you only need a little. Don't roast these,
there is no point, they don't change flavour (unlike coriander,
cumin and fenugreek), you only lose flavour!


Add the garam masala (homemade) at the beginning, even with the
onions, as the oil/ghee will extract the flavours. I would not
add any at the end, but you might adjust the ratio of the individual
spices in your original mix, as on prolonged cooking
(say above 1 hour) some of the more volatile flavours will be
lost to your kitchen atmosphere.

Think of it like a perfume. They have three layers of fragrance
(in classical perfumery anyway), top notes, middle notes and
base notes. The green cardamom would be in the top notes,
and lost most readily, then the cloves would be in the middle notes,
and cassia in the base notes, and persist the longest.
Its not scientific, but it seems to have merit.
Not sure about the mace though?

Other garam masalas can have other ingredients,
I like brown cardamom, black cumin, cassia, cloves, mace and
long pepper for N Indian dishes.

taken from a BIR poopooing site
Frank.   

Quote from: chewytikka on January 15, 2012, 09:47 AM

but in reality, the chilli cough comes from burning the powders.

http://youtu.be/ImBrrZXjnho

This isn't strictly true. it can also choke when you fry fresh chillies.
Even the other day, i was frying up some bacon bits for a quick sandwich and i threw in a chopped fresh naga. Within a minute, i couldn't breathe!
and was coughing and choking like a good'un.  I had to run out of the kitchen and wrap a teatowel around my face. It was That bad.

Hi CH,
i remember making KD's version over 20 years ago as one of the first dishes to try from the book, and it brought a smile to my face 
it was very simple with no base, but the flavours seemed right.
I dont have it to hand but im sure its around the net somewhere.
I just found 2 videos, one of which is a south indian version which ive eaten many times in sri lankan restaurants. 

Cheers, Frank. 

Brinjal Fry - Ennai Kathirikai


Gregs Brinjal Bhaji

Hi 976, or is it Bob?
I Do much prefer to use first names rather than member abbrevations. 
Sorry, i dont have a recipe as such. Just those 2 ingredients work well together in a curry.
Why hing powder you ask?

http://www.youtube.com/watch?v=R6dm9rN6oTs

Beans dont even come close to those wee gnarly tubers ;D

Hi Ray,
a slight green tint maybe, but possibly more your contrast? 
I love rabbit!
Makes a great curry. I've cooked Rabbit and Artichoke curry a few times in the past. Jerusalem Artichokes make a Fantastic curry!
I grew up eating rabbit, although i'm not so keen on the flavour of domesticated(my nan was still breeding into the 70's from the recommendation during ww2)
I dont go in for the hanging thing either, be it rabbit or pheasant. Both are wonderful meats from fresh killed.(shot or roadkill  )
I like the fact that he calls it cinnamon leaf though, good man 

Cheers, Frank.

p.s. if anyone ever decides to make a curry with jerusalem artichokes, make sure you add Hing powder!  ;D