Hi Ray

I have tried a few different RJ recipes in the past but always found the addition of yoghurt gave it a strange texture in my mouth so i will definetly give this one a go at the weekend looks great

Jamie

Hi all

Not been on here for ages as i have hardly had a curry in months just have not had the time or motivation to put in the effort, i have had a batch of razors base in the freezer for months and not touched it that's how bad it has been. Having had a long look through the site i see that new recipes have been posted along with chewys great videos, so it think its time i got back in the game so I'm looking forward to trying out the new dishes.

Jamie

Hi Chris

Hope this site can help you might be a bit overwhelming all the info available but its worth it in the end my own curries went up 110% all i can suggest is pick a base and a dish or 2 that you like then its practice and trial and error but once you have perfected them your results should even supprise you, mine did. And you will probably need to but the next size up in trousers  ;D

Jamie

Hi

just wondering if anyone has ever made popadoms from scratch  and if they hae a recipe

jamie

Hi

Cheers thats just saved me 30 quid

jamie

Hi

Not been on for a while but last night as i broused the net looking for a new pan i went onto a site its theasiancookshop.co.uk don't know how to put the link up but if you go onto it and look down the left hand side to cookware and utensils the is a tandoori pot its not very big don't know if  it would do breads but looks big enough for tikka and kebabs things like that it's ?29.99 has anyone seen one before there is not much of a write up about it on the site so if anyone has any info on or can post the link on here so i can get an idea of whether its worth buying id be very gratefull

cheers
Jamie

Hi axe
Im going to start this tomorrow but only a small batch as a tester i'll let you know how i gat on after its rested for a week

Jamie

Hi Axe

I have never made it don't know if ty ever did but would think with the amount of vinegar and oil in the recipe it would last at least 3 months.
Might give it ago at some point.

Jamie

Hi

To be honest i would put this dish in the medium catagory even with the fresh chillies in the dhal and the chilli powder in the final dish the flavour that comes through from the dish definatly out weighs the heat

Jamie

Hi

Like i said in an earlier post i have never tried a dhansak in a bir so didn't have anything to compare this to but it has great flavour i myself prefer to use natural juice rather than syrup just because i can always make it sweeter if need to, i made this dish really for the missus as she likes the sweet and sour of a pathia and she really enjoyed it. Anyway with razor on about the heat of the dish I'm from the midlands so again it could differ region to region but here is the write up on the takeaway menu from my local bir. A persian origin dish cooked with lentils, this tends to be a medium taste yet derives a piquant richness from spiced ghee, lemon juice & fresh spices to taste sweet & sour with or without pineapple on request i dint no if this differs from description around the country?

cheers
Jamie