looks good CA thanks, could it be used as poppadom dip to?

good effort UF looks lovely thanks for taking the time

you gotta stop posting pic's of your backside domi 

Jb awesome well done mate, liking the stella to good man!! but those plates you have 
boy i reckon reckon your plate is big as my table

good effort to looks great.

Quote from: chinois on October 31, 2010, 08:24 PM
;D I'm doing very well sir, i'm cooking vegetarian tonight would you believe it! ()
I'm doing the first part of my bhaji test so i've got to work my way through 3 batches of bhajis... oh the hardship. I've got my italian housemate in on the testing - he doesnt know indian food at all so his opinion is from a different angle, which is refreshing.
My butcher (well, the guy in the turkish 24 hour cornershop who mans the meat counter) gave me a sheep's heart for free the other day - he said he wanted to show me the love! I didnt get round to cooking it and it went off Oops, i didnt show that sheep any gratitute did i?

Good to hear that, lambs heart not my cup T - looking forward to your bhaji test

Hows it going chinois? cooked any testicles lately?

floydmeddler and vmixture thanks for your replies, Glad you enjoyed it.
I'll be making this again in couple of weeks got the lads coming round for curry and boxing night they insisted on it! if its not raining i will fire up the tandoori
also if can recommend a starter? this always goes down well

https://curry-recipes.co.uk/curry/index.php?topic=2658.0

All the best UB.

stumbled across this on ebay, may be of interest to someone?
"THE SECRET TECHNIQUES OF INDIAN CUISINE"


http://shop.ebay.co.uk/?_from=R40&_trksid=p3907.m570.l1313&_nkw=the+balti+kitchen&_sacat=See-All-Categories

My Curry's tend to turn out darker as I'm probably heavy handed with my tea spoon levels I also use deggi mirch mostly because of the colour it gives.

Cheers Floyd, looks lovely more Chinese looking if i may but still looking superb!
yes careful of the pre cooked chicken so easily over done
UB