I have this on file
Old School Madras (LC)
Oil
1 Tsp Ginger/Garlic Paste
1 Star Anise
1 Green Cardamom Pod
1 Bay Leaf
1 Tbsp Tomato Puree
1 Tsp Mix Powder
1 Tsp Chilli Powder
1 Tsp Methi
Salt
1 Ladle Base
Another Ladle Base
Chicken Tikka Slices
1 Ladle Base May Be More
1 Tsp Tamarind Paste
1 Tbsp Lemon Juice
Cover Pan For 30 Seconds.
Add Tomatoes
Cover Pan Again 30 Seconds.
Coriander Leaves

Add Ingredients In Order Shown.

I make the kebab mix and then make into the sausage shape, i then roll in foil tightly.



Then i cook in oven, 20 minutes or so on 170C fan.

Once fully cooled i then freeze while still wrapped in the foil.
Add about 1-2 tsp oil to a griddle pan, or what ever pan you have.
Add the kebabs once the oil is hot but not smoking hot.



Fry until thoroughly hot all the way through and have a little crust on the outside.



Served

Think this might be the original recipe.
Samosa filling (CH)
One recipe of lamb or potato will be enough for 14 -16 average size samosas

450grm pack of minced lamb/mutton or beef (or 750grms cooked whole potatoes with skin on)
2tbs of oil
½ medium onion finely chopped
1 tsp cumin seeds
One level tsp of ginger garlic paste
3 small fresh chillies finely chopped
1 cup of frozen peas

Spice Mix
2 tsp ground coriander
1 tsp ground turmeric
1 tsp mix powder
1 tsp ground cumin
1tsp methi leaves
½ tsp garam masala
1 tsp chilli powder
1 tsp salt
Mix these all together

Method
1.   Brown the minced meat and cook until the fat is cooked out.  Drain the fat off
2.   Heat oil on high.  Add cumin seed and cook for 30 seconds until it's sizzling
3.   Add onion and continue to cook for 2 minutes
4.   Add ginger garlic and fry for a minute or so until the water is cooked out.
5.   Add the frozen peas and cook for 2 minutes until hot
6.   Reduce heat to low and add the mince back to the pan
7.   Add spices and mix thoroughly
8.   Cook for five minutes, stirring frequently to avoid any sticking on the bottom of the pan.  Add one tbs water and mix if mixture starts to stick.  Repeat as necessary being careful not to create any sauce
9.   Remove from heat and leave to cool

For potato filling, peel cooked potatoes and crush with a fork, giving them a good mixing.  Alternatively peel and chop them into ¼ inch squares.
Follow steps 2 to 7 substituting the mince with the potato.  Cook for 2 – 3 minutes folding the mixture constantly to prevent it sticking.  Add 1 tbs water if things start to stick. Remove from heat and allow to cool.
I also like to use a simplified more traditional spice mixture excluding turmeric and mix powder but including amchoor powder and crushed red chilli.  You can experiment with this until you arrive at your ideal spice combination.

Samosa pastry
This is pretty standard and is featured already in a couple of samosa recipes on the site.  The quantities make 8 discs approximately 8 inches in diameter, enough for 16 samosas.

225gm plain flour
4 dsp olive oil
1 tsp salt
1 tsp ajwain or kalonji seeds (optional)
170ml WARM water

Method
1.   Mix all the dry ingredients together. 
2.   Add the olive oil and rub through the flour until you have a breadcrumb texture
3.   Make a well and add 5oz (140ml) of the warm water
4.   Mix well to form a STIFF dough adding additional water a tsp at a time until all the flour is incorporated into the dough and the mixing bowl is clean.  Although the dough will be stiff it must be pliable and not dry.
5.   Add one more tsp of water and work this through the dough until all moisture has been absorbed.
6.   Cover with cling film and leave in a warm place for at least half an hour.  A good sign is when the dough starts to develop little white pimples.
7.   At this stage the dough can be frozen or put in the fridge but before use it must be allowed to (defrost if frozen and then) rest at room temperature for 3 hours or more before use.

I do love an Indian omelette.

I still use this base and Jb's base also, never really needed to use anything else, having tried a lot of base recipes.
The TAZ base is a wonderful base to use once you get the initial first stage and don't be afraid to cook it right down and the end results are just excellent.
Look up Stephen Lindsay recipes, excellent.

Channel 5, the first episode is quite an eye opener, about the Indian Restaurant stuff

I am also using the Faz base at the moment just giving some of his dishes a go, i like how the precooked stuff also adds that extra flavour too, onions, vegetables, tomato puree, etc, even though this was tried and tested on here a few years a go, cooking out the tom puree with oil, spices and tandoori masala powder.
Really liking Faz stuff at the moment.

I had the same taste when i cooked a base for 40 plus curries and it was down to the garlic cloves, a sour acidic taste to it.

Been following this guy for a couple of years, he got known for selling curries and having them delivered by plane, Curry by Air.
I am in the process of writing all his recipes down just got a few more left.
Have tried only a few of his recipes and they did come out quite nice to be honest.

Cheers SL, been doing it for a while but for some reason i couldn't post pics before but i can now.