Aye! They are very nice, aren't they?

In my orginal post, I should have added that I used Pataks Balti Spice Paste instead of the specified Madras Paste that had been lying in the back of a cupboard for nearly 9 years! Perhaps not authentic, but very tasty nevertheless!

Quote from: 976bar on September 12, 2018, 08:36 AM
Thanks Naga, I've now put the recipe on the system.

Cheers, Bob. I'll definitely give this one a go.

Also, nice to see some of the old team posting on the forum again. You've been missed!

The food looks good, Bob! And the street food van is just a great idea - I'll bet it goes down a bomb!

Alway full of good intentions, me. It's only taken 9 years to get around to making these curry puffs!

I can confirm everyone else's opinion, though - it's a first-class snack!



Admittedly, the pastry is a little peely-wally, but the puffs were still nice and crispy. My oven seems to be a little slow (and there was a queue for oven time!) so I'll maybe bake them at Gas Mk 5 next time.

Looks great, SB!

Quote from: Naga on July 06, 2012, 07:41 PM
I made a batch of Colin's Massur Dhal a couple of days ago and some of used it in preparing tonight's dinner - CA's Chicken Dhansak (minus the pineapple chunks and juice).

First of all, it tastes great in it's own right, and is superb hot with a few poppadums on the side to scoop it up.

I've been using Abdul Mohed's Dhansak recipe up till now, but I have to say that I prefer CA's version of the dish, and it is made even better with Colin's Massur Dhal. The Mohed version calls for the lentils to be boiled with a little turmeric and then smashed, but I definitely prefer the texture and added flavour of Colin's Dhal.

The combination of both recipes make this dish a keeper for me and I'm looking forward to eating the second portion tomorrow night!

Hi, Sverige. You'll have seen this post from 2012, but I just thought I'd re-post it for newer members. I've used this recipe several times and can vouch for the frying of the lentils. I've never had a problem with the garlic burning (and I put in garlic well above and beyond the suggested amount!) - maybe I just fry at a lower temperature. I agree with EC about the oil. It's definitely worth another bash.

Well, that's certainly a beauty! I look forward to seeing your results!

Quote from: Madrasandy on August 18, 2018, 11:42 AM...I overwintered a naga plant the other year, by the time it was warm enough to put plants in the greenhouse it was massive! Struggled to get it through the door

A nice problem to have, Andy lol! I think overwintering the best specimens is the only way to go for me this year.

Quote from: Madrasandy on August 11, 2018, 08:55 AMAre yours in a greenhouse Keith?...

Sadly not this year, Andy. The weather took care of the polytunnel and I haven't got around to replacing it yet.

I germinated them indoors, but the poor light we 'enjoyed' at the beginning of the year didn't help at all. Most of the seeds successfully germinated, but it took so long that they are only now beginning to flower. I fear there won't be enough time left for most of the plants to fruit, but you never know. If I can, I'll try and overwinter the best with an eye to better times next year.

What a great idea, Sverige! Traditional shape or not, I agree with Garp, they look excellent. Must keep my eyes open for those moulds in Lidl.