Hi

Axe you've been rumbled, you mean to say you class that yellow wallpaper paste as curry? too much time in those catering kitchens. Now I'm off to post a recipe and I expect your full support in putting it up for COTM. Now where do I start, open packet add water and heat. done! What do you think 10/10 for consistency, 0/10 for taste.

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Oh the regional delights. We get baps, but go  out of town and I've heard every name under the sun to describe them. To give it its full name it's a stove bottom muffin and yes they make a lovely chips bap. How come no one has not mentioned chip shop curry sauce!

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Well done, hope you can now settle to a normal life !

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Billycat, thanks for that, having just finished a project in Saughall.( Bl@*^Y typical) Suppose we should make a map up of eateries and stores. Will try and get back over and give it a go. Thanks again.

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Just a brief example of the topics covered in the manual.

Chapter 38- Basic Preparations, Masala, Unclassified
Ch 39- Rice Dishes, Simple, Composite
Ch 40- Dal Dishes, Plain. Curried, Unclassified
Ch 41- Meat Dishes, Goat, Lamb, Mutton, Pork, Unclassified
Ch 42- Chicken
Ch 43- Fish Dishes, Fish, Shellfish
Ch 44- Egg Dishes, Boiled, Omelette's, Scrambled
Ch 45- Potato and Vegetable Dishes, Curried, Spiced, Unclassified
Ch 46- Chutneys, Chutney, Rayata
Ch 47- Breads, Chapati, Unclassified
Ch 48- Snacks, Pakora, Unclassified
Ch 49- Sweet Dishes, Milk balls, Puddings, Unclassified

This is not the one from the Gurkha museum, which is there for fund raising and at a cost of ?3.30 + P&P is excellent value.

Hi
Pete could you please say when the oil is used.
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As a rule for water, a teaspoon=5ml, desertspoon=10ml, tablespoon=15ml. Hopes this helps.

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Well MP, there is no charge it's just that I'm not shure where it stands copy right wise. This is basicly what Gurkha resaraunts use as a start. So please PM me with email addy.
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I was wondering if any body would be interested in a copy? This is from the JSP 404 1993. I also have JSP 404 1965 which has Gurkha and Malay.


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APaul, I think the Lamb and Spinach adapted from Betty Marks, light and easy diabetes cuisine. Answers a lot of questions or maybe asks a lot more about the "chef"

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