Quote from: Phil (Chaa006) on January 10, 2012, 01:13 PM
Please ignore Cory Ander, George (if you have not already done so); I, and I suspect the vast majority of members, are very grateful for your hard work as Moderator, and if you now feel sufficiently experienced and confident in this role, I certainly have no objections to your widening your remit to include dealing with inappropriate language, particularly in view of the very tactful and diplomatic way in which you proposed to deal with the recent incident

** Phil

Please ignore Phil ("the other Phil", etc), George, I, and I suspect many members (thought I don't know because I haven't asked them) expect you to keep to your "pledge" and, therefore, for you to just remove spam.

Phil, if you think George is "tactful" and "diplomatic", then I think you must have rocks in ya 'ead!  :

Some photos of my naans using a modified recipe and method (without using a tandoor):







Please let me know if you wish me to post my modified recipe and method.

Quote from: Phil (Chaa006) on January 08, 2012, 10:08 AM
but I do believe that it is within your remit to give a private or public warning to the perpetrator if you believe that it is deserved ...

** Phil.

Quote from: GeorgeCurryCrazy - Im sorry but too many people find certain words in an earlier post of yours highly offensive and I must say I agree with them. Please give me permission to edit out the swear words, by replying on this thread. I'll leave the main body of your message intact

Quote from: George
I'll be happy to be given moderator responsibilities for the specific task of removing any obvious spam as soon as I see it. I'd pledge not to remove or modify any other posts (however bad!) even if I could from an access point of view

Quote from: George1) I'd pledge to remove only obvious spam, e.g. adverts for Viagra. Even if you started telling someone to F off, I wouldn't remove that, nor dubious posts like someone promoting their own book or restaurant. I trust such moderation wouldn't be contentious, unless you want to sell Viagra. I agree with Phil that access control is also needed, like I first suggested by way of a probation period.

Why don't you just stick to what you "pledged" George; i.e. only removing spam  :

Quote from: abdulmohed2002 on January 08, 2012, 08:26 PM
Coronation milk  2 to 3 tsp

Hi Abdul,

Sorry if this has been asked before, but what is "Coronation milk" please?  Do you mean "Carnation"?  Or "Condensed"?  Or is it something entirely different?

Thanks,

This is the chili powder I use.  It is very red and very hot.  Perfect (and highly recommended)! 

I have added a Chicken Phal recipe (made using this base) here:  https://curry-recipes.co.uk/curry/index.php?topic=7700.msg67018#msg67018

Here are a couple of photos of the resultant dish:

CA's Chicken Phal (chicken in a very hot, tangy, sauce)

serves 2

Ingredients:

• 90ml vegetable oil
• 400g of chicken breast cut into bite sized pieces
• 2 tablespoons of fresh garlic (pureed)
• 1 teaspoon of fresh ginger (pureed)
• 2 tablespoons of tomato paste (diluted by adding 4 tablespoons of water to it)
• 2 heaped teaspoons of curry masala (here:  https://curry-recipes.co.uk/curry/index.php?topic=3765.0)
• 4 heaped teaspoons of hot chili powder (or more to taste, if you're up for it!)
• 0.25 teaspoons of salt (or to taste)
• 400ml of curry base (here: https://curry-recipes.co.uk/curry/index.php?topic=3772.0)
• 2 teaspoons of sugar (or to taste - optional)
• fresh chopped coriander (to garnish - optional

Method:

• Heat the curry base to a gentle simmer (in a separate pan)
• Heat the oil in a suitable pan
• Add the chicken pieces and stir fry to just seal the outsides (i.e. until just white)
• Add the garlic and ginger pastes
• Stir fry, for about 2 minutes, until just golden (do not burn!)
• Add the curry masala, chili powder and salt
• Stir fry, for about 30 seconds, to coat the chicken
• Add the tomato puree and stir to coat the chicken
• Fry, for about 2 minutes, until the oil begins to separate from the spice/tomato mix
• Add about 100ml of curry base and stir
• Fry, for about a minute, until the oil begins to separate again
• Add the remaining curry base
• Add the sugar (if using)
• Continue to simmer, for about 5 minutes, until the sauce thickens to the desired consistency and the oil begins to separate again
• Serve, garnished with fresh coriander (if using)

Notes:

• You can use any other oil (e.g. spiced oil, sunflower oil, canola oil, ghee), if you prefer, but the result may be different
• You can use any other decent curry base, if you prefer, but the result may be different
• You can use precooked chicken (or meat, or prawns) - just add it, together with the remaining curry base, and make sure it is heated thoroughly
• I use 5ml teaspoons and 15ml tablespoons (level volumes)

Here are a couple of photos of the resultant Chicken Phal:

Can those, that allude to knowing, please elaborate on what they understand to be the "Bargaar" (or "Bagaar") technique that is used in BIR (and traditional) Indian cooking?

To my mind, it's a term generally applied to the technique whereby some whole spices are fried in oil (or ghee) at the start of cooking, to release their flavours.

What other views are there please? 

I think it would be very useful, to many members, to be aware of this as a "cooking technique" used in BIR (and traditional) Indian cooking.

I reckon is would be very helpful to many members if we could specify:

• what it is?
• why it is used?
• when it is used?
• how it is used?

Can those, that allude to knowing, please elaborate on what they understand to be the "bhoona" (or "bhuna", or bhunao" technique that is used in BIR (and traditional) Indian cooking?

To my mind, it's a term generally applied to the technique whereby some powdered spices (sometimes in a liquid medium,) are fried in oil (or ghee), at the start of cooking a main dish, to release their flavours.

What other views are there please? 

I think it would be very useful, to many members, to be aware of this as a "cooking technique" used in BIR (and traditional) Indian cooking.

I reckon is would be very helpful to many members if we could specify:

• what it is?
• why it is used?
• when it is used?
• how it is used?

Can those, that allude to knowing, please elaborate on what they understand to be the "tarka" (or "tadka") technique that is used in BIR (and traditional) Indian cooking?

To my mind, it's a term generally applied to the technique whereby some whole spices are fried in oil (or ghee) with garlic, onions, etc, which is then added to a main dish, towards the end of cooking, as a garnish/flavouring (e.g. "tarka dhal").

What other views are there please? 

I think it would be very useful, to many members, to be aware of this as a "cooking technique" used in BIR (and traditional) Indian cooking.

I reckon is would be very helpful to many members if we could specify:

• what it is?
• why it is used?
• when it is used?
• how it is used?