Quote from: loveitspicy on March 10, 2013, 09:31 PM
Just seen your post Rubydoo - its great to tinker about and get a good result!

best, Rich

http://www.amazon.co.uk/Ring-Fire-After-Curry-Wipes/dp/B0014BP8BK/ref=sr_1_1?ie=UTF8&qid=1362913751&sr=8-1

Quote from: curryhell on March 09, 2013, 10:13 PM
Looks exactly the same as my pan (and many of those in use by other forum members) which i bought for

Quote from: Secret Santa on March 09, 2013, 03:47 PM

Quote from: RubyDoo on March 09, 2013, 03:26 PM
Just made a C2G madras. Plain and simple. Added some finger chillies. Nice. Added some magic masala sauce near the end and the taste noticeably changed. Finished with half tsp Mr. Naga and Wow. My madras normally seems a little plain but today, alongside a ceylon and a jaipuri, the madras takes the award.

Except that isn't a madras!

Who cares? 

And that said, can you tell me at exactly what point something either becomes or stops being a 'madras'? Is there a definitive and globally recognised authority on this? I think not. 

Just made a C2G madras. Plain and simple. Added some finger chillies. Nice. Added some magic masala sauce near the end and the taste noticeably changed. Finished with half tsp Mr. Naga and Wow. My madras normally seems a little plain but today, alongside a ceylon and a jaipuri, the madras takes the award.

5 years? Not sure the quality would not suffer a tad after 5 years! 

Quote from: Phil [Chaa006] on March 08, 2013, 08:23 PM

Quote from: meggeth on March 08, 2013, 08:06 PM
Tried black cumin seeds today for the first time, after a few had said how much better they are than normal cumin seeds. All I can say is....

YEEUUUGGGHHHH!   

Now you know how I feel about bananas / Brussels sprouts / turnips / pickled walnuts / ... !
** Phil.

But you DO like and use black cumin Phil. I much prefer the white butbthe black does have uses. Shouldn't have thrown it so promptly G. 

Quote from: gagomes on March 06, 2013, 02:40 AM
So it went better than expected. I made CTM and a medium-mild tikka jalfrezi and pilau rice using a different method to cook the rice which is probably going to be my favorite from now on. I managed to keep calm and though I nearly lost it when I realized that I hadn't added the tomatos to the taz base by the time I was blending it, I decided to still add the tomatoes at that stage and cook them for about 10mins and finish the blending then. The results were quite good.

Gagomes. Glad it went well. Bit confused though. Are you saying you made the base as well? If so you are really adding to the pressure unnecessarily. Best prep the base in advance and have it hot in a separate pan ready to use. Rice is, arguably, better when allowed to cool then reheated. Did you use Phil's microwave mrthod? method

Quote from: david.phillips.dizzy on March 05, 2013, 07:48 PM
I lived out in the Tamil Nadu area of India from the age of 3 until i was 7.Even at this early age i became addicted to curries and when i returned to England my favourite culinary trip was eating at an Indian Restaurant.I have been cooking seriously for the past 8 years and as hard as i try i can never seem to produce the same delicious curries that are produced at any good Indian Restaurant.I am very excited at the thought of trying out some of these recipes and will let you know how successful i am ;D
                                  Dizzy

Welcome. Enjoy and tell us how you get on. //

Quote from: gagomes on March 05, 2013, 04:08 PM
I get extremely nervous/stressed when I start cooking. I Just get that nervousness of "this all needs to be done, fast, make no mistake" and on top of that, I tend to always forget something in the heat of the moment or simply just change the order of things (which sometimes is not so much of a problem.)

With that said, I have a big friend of mine coming over to visit my new house and I'm tasked to make a jalfrezi/garlic chili and a ctm.

As I can't cook more than a curry at the same time, I plan on buying some foil containers and once I finish the first portion of jalfrezi, I'll be putting it into the container and shove it into the oven, pre-heated but not turned on (or gas mark 1, in case I forget to pre-heat it in advance.) and so on for the next

What are some tricks that help you prepare "large" quantities of food quickly and as hassle-free as possible?

Normally cook for 4 or 6 on Saturday night and will do 2 or 3 different main courses with pilau rice and normally onion bhaji, mushroom bhaji, sheek kebabs, mint sauce and pappadums etc. oh and chappatis.

Main dishes I do 2 portions at a time in my Sonex 4 pan then put in serving bowls. I do this in the morning. Pre prepared.
All kebabs and rice are pre cooked, the kebabs defrosted over night and the rice during the day.

Come dinner
Main courses get 4 or 5 minutes on high in micro then into the oven with a plate on top because the temp is set at 200c to reheat the onion bhajis and sheek kebabs for 10 mins. The plate seems to stop them cooking too much more and bubbling. Stay nice and hot though.
Rice gets 3 mins or so on high in microwave then straight onto hot steel serving platters and into bottom of oven which now gets turned off.
Just time now to give the pre cooked chappatis 30 seconds three at a time in the microwave.

Voila, open the beer. Simples.  .