I bought the recipes, but as it's the way she made a living, never posted them .
Suiffice to say that I did't get what I wanted
It was about two years before this site

That's clearly not an Asian Ghee
I buy butter and veg ghee
Both smell buttery and a bit rancid (that's ok)
I use the veg ghee with pillau rice and, of course, in curry gravy
I have heard a few horror stories about supermarket ghee
Where did you buy this?

Hi Ray
          Although I chucked away my curry, I kept the base
I'll try boiling it with oil
In truth, when you look at the spicing, it's taste and smell is predictable
Star Anise gives a very aniseedy flavour
I clearly have never had a proper balti
I have bought curries from takeaways called "baltis" but they are nothing like this flavour
I didn't realise that it's a totally different type of curry
I think it's all down the base again

Quote from: Midge on November 20, 2005, 06:42 PM
Does anyone know how to make the Chilli Sauce they make on Donner Kebabs?

One of my kids likes that stuff
I'd like to know too
I did a search, to see if it's bought in, and couldn't find it

Hi Mark
         Do you think you are getting the "taste" into it now?

Yes, I reckon you're right YF
I think the white stuff could be a coconut powder/sugar mix
That was used at my CTM demo
There's so much guess work

Hi Marco
          My ladel looks about the same size as the books, but it holds about 80 ml

Has anyone used KTC oil?
Is it different?
It says it's longer life frying oil, on the can

I think this red masala is used in BIR's
Probably not as fancy as the book though
I was told it had coconut, sugar and Kashmiri masala in
and those are parts of the given recipe
I don't think the red sauce, they add to the finished dish, is just marinade

Hi Blondie
? ? ? ? ? ? ? you were put in a very awkward situation
You must have been busting to say something but obligated not to
I respect that
But now it's all out
Cards on the table
Do you rate this book?
Have you made anything you actually like?

Quote from: George on November 27, 2005, 10:28 AM
I'm sorry if my, and some others, scepticism proved correct but I hope there are sufficient nuggets of useful information, tips and tricks in the Balti Book to add to the huge knowledge base which we have already. I can't start to suggest, though, how we can reconcile the viewpoints, with which I agree, that:

(a) I am sure this is a genuine book by a genuine chef, and
(b) The author cannot cook as this book describes

Regards
George

Hi George
? ? ? ? ? ? ? what I am trying to say, is that whilst this chef may be able to cook,
he may not be able to explain what he does