CA,

Thanks for that.  I didn't click on the link, thinking I could get away with using ready made tandoori masala.

Think I need to knock up a batch,

Thanks,

Ray

Quote from: Axe on March 30, 2010, 11:41 AM

Quote from: Derek Dansak on March 30, 2010, 11:16 AM
to my mind that proves there are trade secrets closely guarded

But you could also consider that perhaps they are doing something that regulation says they are not meant to or hiding a process they would people did not know, like the amount of colouring being used, or the use of a paste etc.

My thoughts too.  The secrecy could be more to do with hiding 'dubious practice rather than creating the magic.

I also agree with you DD that it's good to be harsh on ourselves, it keeps us on our toes but, I don't want to be the mouse on the mouse wheel, continuously running round and round with no conclusion

Quote from: JerryM on March 29, 2010, 07:46 PM
GulkExpat,

many thanks. instant thought is that this is "andy" from long ago on the site.

Hi Jerry,

Who is Andy?  Is he a former member of this forum?  I have come across this guy before on youtube, he always seems to be there when you do a search for anything BIR related.

Ray

Chicken tikka masala, without chicken tikka   thats like an onion bahji.....without......onions

CA,

There is no mention of any food colouring in the CTM?  How did you get that vibrant red without it?

Also, is that coconut milk powder, flour or coconut powder

Ray

CA,

I've just realised that I've been putting in the coriander stalks at the beginning with the rest of the veg

Obviously it must make a difference than when you put them in near the end but do you think that the change would be drastic?

I have just made a 'double quantity' of the base so I'm pretty well stocked up before I need to make more but if you think that there would be a marked difference, I don't mind making another batch, if only to see what I'm missing

Ray

Quote from: Cory Ander on March 28, 2010, 11:22 AM

Quote from: razor
An Arsenal fan at college???,  only joking

Ahhhh, Man U fans are only envious... 

Ha ha CA, all I'm going to say is '4 in a row'  Watch this space

Chilli and chocolate, classic combo but is it BIR though?

CA,

Quote from: Cory Ander on March 28, 2010, 12:03 PM

Quote from: Axe on March 28, 2010, 11:49 AM
What is the most versatile base you have used to date?

I think you'll find there are quite a few curry bases here that will happily make a full range of curries.  The only thing I would particularly avoid is (too much) chili if you plan to make mild curries.  You can reduce, or omit, this if you wish.

I'd say you could consider:

Bruce Edward's (would be my pick)
SnS's
Saffron
Taz's (Mick's)
Ashoka (if you like the margarine and coconut!)
Darth Phal's
Admin's
Ifindforu's (Terry's)....

...the list is a long one, ones I haven't mentioned I probably haven't tried, including:

Rajver
Dipuraja's
Pete's/Haldi's
Curry King's
MarkJ's....

I suggest you're best off reading the comments in the associated threads and sections.  Every one of the above has members who prefer it.

Interesting that you don't seem to have listed your own base here?  From this site, I have tried the SnS, Ashoka as well as the Kushi one that I used from the off but I do find your's to be the 'one' for me.

Ray

Hi Chris,

QuoteRazor - you really dont want to be drawing the water out of the onions using salt. Infact it is quite the opposite. I think this has been one of the biggest breakthroughs of this last week. If you salt them they will go soft and you wont be able to get the air holes within the bhaji.

Ok, fair enough, I'm now convinced that this is a no no   I will chop the onions the night before and see what that bring.  I just felt that I'd used too much gram flour at the end making them a bit heavy.  However, they were cooked all the way through, the addition of the extra flour just enabled me to shape them better.

Thanks for the tips guys.

Ray