i Terry,

Managed to get some all purpose seasoning.  How much do I use instead of stock cubes?
I have started making this curry base and would much appreciate a quick reply if thats possible.  Can't wait to try out this base.

Thanks for the base recipe.  I will have a  go at this probably tomorrow as I am out of my base gravy.  The all purpose seasoning, which make do I buy and does it really make so much difference to when you use chicken stock cubes?

What a shame, I suppose it's better than nothing!  Thanks for that anyway.

Hi there,

Are the Dehli Belly programmes new or repeats?  The last series I saw was really good!

Hi,

Indian restaurants use atta flour!  You use atta flour, salt and water.  Mix all together and knead.  Let it rest.  Then  knead again and then roll out very thinly.  Have a  tava heated up and then slap the chapatti on there.  Cook both sides for about 30 seconds each side.  The chapatti will bubble first side and then turn over.  It is meant to be soft and moist.  Fold in half and then fold again into quarters.

Hi Ifindforu

What quantity of yogurt would you use to the recipe you have given?

Hi boab,

What are your favourite dishes then? Welcome to the site.

Hi Mustapharuby,

Curry gravy oil is the oil taken from the top of the base gravy when you first make it.  You then use this oil to start a curry.

Welcome and enjoy!

Hi and welcome!  You will find this forum a tremendous wealth of knowledge.  As said above, if in doubt ask.