Perfecto!! I made some this afternoon (halfed the ingredients, except the egg, added garlic and coriander)  and they were delicious. The kids wolfed them down in no time. I wrapped them in some tin foil for a few minutes after cooking.

Thanks very much, Cory - these will do me just fiiine!! 

As far as I know, it was created in Britain by a previous owner of Armaan's Restaurant in West Yorkshire and has quickly spread throughout the north. I thought it had spead further, but obviously not. It's a creamy dish with tomatoes, peppers, spices and herbs...madras strength. It's delicious.

Quote from: cookingloverloz on February 19, 2010, 03:59 PM
hi i just wondered if after making this does it get watery from the tomatoes? i've made a similar chutney before and it went quite watery im assuming because the salt draws the moisture out. Just wondered thats all as i like the sound of this and its this sort of thing i make ahead of the other things im making so its out the way. Thanks!

I read your comment before making this, cookingloverloz, so I removed the seeds and pulp from the tomatoes. It's not watery at all. 

Thanks JerryM. I only bought the tava yesterday, it was a cheap aluminium one from Appna in Dewsbury. As you say, I must have had it way too hot. I'm going to try again today and see how it goes 

I've just made some of this...the chilli, coriander and lemon is dancing over my tongue as we speak. Delightful! And as you so rightfully say, very moorish. Thanks for sharing  ;D

Note: my only regret with this chutney is that I didn't make more of it...the family have had polished it off this afternoon. Verrrry moorish indeed.

Hmmm, my first attempt at these naans tonight and I didn't do too well. I left the dough to stand for a few hours, came back to it, and just couldn't work with it, it was too runny/sticky/gloopy, so I added more sr and plain flour.  I managed to slap some on the tava but they burned quickly on the outside and didn't cook properly inside. I didn't get a lot of blistering, they were quite flat and tasted very floury. I'm away from home this weekend so I didn't have access to my usual cups...maybe I bodged the measures.

I'll try again tomorrow. 

Has anybody tasted the vensi, or know how to make it? I've got a rough idea, but am stumped about spices.

Many thanks in advance.  ;D

Thanks Peterandjen. This rice kinda improves once it's been on the plate for a minute or so too...not sure why. Great though...so simple to remember and does the job.  ;D

Thanks, I'll give these a try.

I've been dining at Saffron in Batley for a good months now (my partner loves the veg achari). Would be interested to know your views on Saffron, if you've eaten there (?)

Just tried this with a single serving and I'm very impressed. I'm a noob, but it's the best rice I've ever made, lol. I'm eating a for-the-sake-of-it bowl as we speak. I added a little msg to mine though...I add it to nearly everything, lol.

Thanks very much  ;D

A quick question: what are your views on the 'easy cook' basmati?