http://chowdersingh.com/
http://www.youtube.com/user/ChowderSingh/videos
http://www.youtube.com/user/FoodMaestros/videos

Here,s a couple of video recipes from the blog.
www.youtube.com/watch?v=s_U9GmBD0NY

www.youtube.com/watch?v=dB9m9jL8LlI

Frank. 

www.youtube.com/watch?v=gryyxpYXwJQ

Quote from: Phil [Chaa006] on November 02, 2013, 05:14 PM

Quote from: chewytikka on November 02, 2013, 03:15 PM
Lao is a translation for all kinds of Pumpkin.

Well, I'm glad you clarified that. 
** Phil.

Although this may be true, its also misleading.
What we know as a pumpkin has various names in Bengali, but without the word Misti/mishti before lao/lau, it would read as chicken with bottle gourd.

Take a look here Phall82,  https://curry-recipes.co.uk/curry/index.php/board,24.0.html

A few members have been asking about these recently. I suspect the promotional Christmas emails have been doing the rounds.

Frank. 

Was thinking about lobster the other day. Always used to see it on BIR menus years ago, but sadly no longer with todays price of fish.
Googled it and Zouk was the first hit.
Stopped here when i went to Bradford a while back, but only really went in for coffee so didnt try any curries. A selection of starters were ordered though to tide us over, they were all excellent. 

They have a great looking menu and worthy of another visit. There is also a Manchester branch.

http://www.zoukteabar.co.uk/new.php


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http://bradfordcurry.blogspot.co.uk/
Found this guy through Hectors blog ( curry-heute.com )
A handy read if youre in the area.

Cheers, Frank. 

Was browsing again last night on the net for different ways to freeze coriander and came upon this method.
Now ive used this method many times for home grown veg such as peas and beans, but never considered using it for herbs. Actually, it makes perfect sense.

QuoteIf you simply stick a bunch of fresh cilantro into the freezer it will be discolored and mushy when it thaws. Yuck. The reason for this is that enzymes that decompose fresh plant material can survive freezing temperatures and work on the food even while it is in the freezer.

Fortunately, there is a way to freeze fresh cilantro so that it keeps its emerald green color and lovely flavor. You just have to blanch it first.

Blanching kills off those decomposing enzymes. To blanch fresh cilantro/coriander, bring a large pot of water to a boil. Have a big bowl of ice water ready.

Once the water is boiling, dip your bunch of cilantro into it just until it wilts. This shouldn't take more than a few seconds. You don't want to cook out the flavor of the herb, just kill off those decomposing enzymes.

As soon as the cilantro has wilted, immediately transfer it to the ice water. This eliminates the residual heat that would otherwise continue to cook it.

Pat the blanched cilantro dry. Strip the leaves off the stems and transfer to freezer bags and freeze. Tip: spread the leaves thinly in the bags and store flat. This will enable you to break off just what you need when you want to use some - but not all - of a bag of frozen herbs.

taken from here: http://foodpreservation.about.com/od/Preserving-Fats-Oils/a/The-Best-Ways-To-Preserve-Cilantro.htm

And another method here:
www.youtube.com/watch?v=H9MnTqp4z4w


There's also the possibility of using dry ice as per the method for chillies posted here:
https://curry-recipes.co.uk/curry/index.php/topic,8191.0.html


Cheers, Frank. 

Its Very dark for a GM, reminds me of Sri Lankan roasted curry powder.

Hi Lee,
If you do get a grinder and are worried about cross contaminating flavours, just run a small handful of rice through it(couple of spoons) and you'll be fine. Any rice will do(super saver 40p).
It's what i do with mine and havent noticed any odd flavoured coffee yet.

Frank. 

p.s. I Hate cardamom coffee!! And Masala tea. ;D

http://kitchenoperas.com/2013/09/17/masala-chai-spice-blend/

Quote from: Les on October 19, 2013, 03:25 PM

Jerry never mentioned G/G on the list of ingredients

Top row from left to right:
Turmeric or mixed powder, GM, Green peppers, tomato powder or paprika, green chillies, salt, fresh cori

2nd row:
Fresh chopped toms, methi, far right(the bowl in question)

3rd row:
Fresh chicken(out of shot), sliced onions.



Now you say that Les, and looking at the table in full (bar the plate of chicken), it probably is just g/g a la the Ashoka method.
Mixed with either turmeric or a little mixed powder.

Quote from: JerryM on October 19, 2013, 10:01 AM
very much appreciate you're ideas on the video. the "bowl" in question is at 03:01 and 05:24 in the video and has a yellow greenish color - i've never made anything like.

greenish??  Are we looking at the same bowl?
Les said green too, but i've viewed this on 2 different computers and looks like a mustard colour to me. 
The first thing that sprung to mind was whizzed fried onions because of the colour.
Could it be mustard then?