Not yet I'm afraid Andy.
Have a few others to upload to dropbox though so have a look later on today. 


https://www.dropbox.com/sh/vq300eg23gizkxv/AAAdNjseLGmNbK_IFh6g7dNRa?dl=0

Chapati's and Parathas over naan every time for me. But the no.1 has to be a dal puri. 

I've used one of those pots with the glass lids in the past, absolutely hopeless.
Even at low temperatures,  contents will piss over the edge with the lid on because of the rounded lip on the pot. (very poor design)
Only way to overcome this is to have the lid slightly ajar.

For a base gravy,  no smaller than quartered I'd say.
(A whole roasted onion tastes completely different to roasted onion slices.)


p.s.  Cant stand whole roasted  onions! 

Mostly used Tilda over the years because that is the most commonly promoted and available brand,  but since the Yadgar visit,  it's White Pearl for me. 

https://curry-recipes.co.uk/curry/index.php/topic,12392.msg100353.html#msg100353

Quote from: Secret Santa on August 09, 2014, 08:41 PM

Quote from: Garp on August 09, 2014, 10:21 AMjust wondered if anyone had tried it and had any tips

None whatsoever other than it reminds me of an old film I like...P'tang, Yang, Kipperbang!  ;D

They filmed a lot of that film in the alley at the end of the road where I grew up.      

Not necessarily. Halved or quartered will still hold some shape if not messed about with too much compared to a fine dice.
Unfortunately I don't have the space anymore (or a 2nd curry freezer  ) to do any large side by side trials.

Hi Jerry,
Have you or anyone else put any thought into this when adjusting your base timings?
https://curry-recipes.co.uk/curry/index.php/topic,12988.msg105827.html#msg105827

Not the best videos, but there hasnt been much uploaded of late.

http://www.youtube.com/watch?v=DL0mVPgwSAwPre cooked mixed veg, Saffron - Northampton



http://www.youtube.com/watch?v=dwBF3m-sj0gMixed veg mango bhuna, Saffron - Northampton






p.s. there are a few other short vids by the uploader, but hardly worth a look. 

After a little research and  reading a few articles, in particular this one ,http://cumbriankitchen.blogspot.co.uk/2006/08/kashmiri-chillies-real-or-imaginary.html
it seems we have all been duped.

Without going to Kashmir ourselves, there's no way of obtaining true kashmiri chillies.
What we are sold outside of the Indian province is most like a byadgi chilli.  :