Wow, gorgeous dish there Chewy. I'm not huge into cooking chips at home, but this picture certainly makes me want to try.

What seems to work best for me is a tip from Bengali Bob's: cook it for as long as the recipe calls for and leave it resting overnight. The onions (and other veg) will continue cooking until the heat dissipates and the fibres will have tenderised further. This is particularly good if you cooked in a pressure cooker, as it keeps the heat for longer, but I reckon BB does not use one. It took me 3-4 mins whizzing it with a stick blender vs my norm of 15-20mins til right consistency.

It is probably worth trying to figure out what exactly the recipe author means by cinnamon. Cassia Bark is what is often called cinnamon and that isn't what is generally sold as ground cinnamon, the true cinnamon has a more intense smell and you wouldn't use as much as you would use cassia. Even if the flavour profiles are similar.  Some uncommon spices are: nutmeg/mace, ajwain seeds, caraway seeds. I don't know if I have seen all of these in bases, but I know some of these are common.

Quote from: natterjak on September 03, 2013, 03:57 PM
Ali is still there as pabda20. Recipe repo appear to be content thieves.

My suspicions exactly. Thanks for helping clarifying.

What's interesting is that this video was published by Ali in March, but only recently republished by the "recipe repo" a few days ago. Who are the "recipe repo" anyway? They seem to have republished some of vahreva chef's videos as well. Youtube is a good platform for money making with your contents, particularly if you are posting content that does not belong/has nto been created by you. On the other hand, I also just looked for "pabda20" on the subscription box on youtube's frontpage and the pabda20 account does not list among my subscriptions any more. Perhaps there has been a name change on pabda's account? I can still find their videos and I can confirm I'm still subscribed. Is anyone experiencing the same?

Quote from: Garp on August 29, 2013, 09:01 PM
I was replaying to George when you interrupted. I'm sure you are a nice person but you seem to be very vocal in 'the other place' and, from what I have seen of your cooking, I don't think I would want to be a part of a forum where you were actually giving out advice on BIR curries.

That's some psychological warfare there!  :

See, unless you give me a clear reason for what you say, I am going to take it you mean my presentation skills, which I admit are a work in progress (as in that one thread) but quickly remind you that looks can be deceiving and food will invariably taste better than the looks. Also, I make no claims to be a chef, I'm trying to replicate the flavour and smell of curries, which unfortunately you will never be able to rate at a distance and over a digital medium (as of this writing, anyway.)

If you do think my knowledge of BIR concepts/techniques is what is lacking or is seemingly wrong, maybe you could teach me and I can learn with the more experienced like you :. I have never made claims to know more than anyone anywhere, be it here or in the other forum, and I think my post count on this forum shows I have been equally participatingl around here (it's from memory 8-9x bigger than in the other forum.) and I've helped where possible. The difference is, half of this post count is probably my participation trying to clarify recipes, techniques, ingredients and even general cooking from when I joined.

I'm off to my 10 day holiday. Look forward to your reply on my return.  :

Garp,

Remember this comment where you blatantly said my chicken korma looked disgusting? I have taken your criticism (which, in my opinion was anything but constructive) and asked what specifically did you think looked disgusting. Even though you did come back to the thread afterwards, my question was, and still is, left unanswered. This was by far one of the better tasting kormas I've made to date. The colour changed somewhat due to the extra coloring in the tikka which got onto the sauce, but the funny thing is, you seem to come across as rude in other threads as well, yet, apart from those who get hit by your ego, everyone seems fine with your overly critical behaviour.

See, this forum does not need one more thread about whether the whole forum is in a war. It is quite obvious this is going to degenerate it further and cause anything other than curry related content.

Quote from: Phil [Chaa006] on August 26, 2013, 04:42 PM
Is that one entry or three, Steinschneiden ?!
** Phil.

h4c made it clear you could retry as many times as you wished..

Shakes the flour out so that the naan doesn't go all crispy on the outside.

Quote from: chewytikka on August 24, 2013, 02:53 PM
Basaar may well work, if cooking Apna style, i.e. on the bone for a few hours. (Traditional).

Instructions video for basaar:
http://www.youtube.com/watch?v=-0Ow5Sf2zZ8