Hi Paul

Apologies for correcting you, but isn't a tablespoon equal to about 15 grams (probably more for salt)?

Martin

I think a Healthy Eating section would be cool.

Ray, I'm sure you realise this, but without the exercise, you are going to have to cut back foodwise a great deal to actually lose weight.

From what you are eating at the moment, it is obviously making you gain weight.
So if you cut the oil and sizes of portions a bit, the other health benefits aside, at best you will stay the same weight, no loss or gain.
It'll need quite a reduction in your diet to actually lose weight.

The bike exercise would be great, and of course not only for the weight loss but obviously all round well being.

Martin

Cheers Chewy

I'll try and get some Worceseter Sauce and try it to spec first (as should be).

The reason I asked about using Amchur, is that I'm sure I've read it somewhere that it is used as an alternative to Tamarind as that tangy/sour flavour in some places.

Martin

Looks a great recipe, one I'll definitely try soon.

As at the moment I do not have any Worcester Sauce or Tamarind, can I ask if Mango powder/Amchur is a possible alternative?

Or is it more just an alternative to Lemon juice?

Only asking because I have a so far unopened packet of Amchur and in truth not sure where to use it. 

Cheers
Martin

All of my 3 serving spoons hold 50ml of water (poured into measuring jug to check), so I'm only going by that to be honest.

Then I guess we can get into the UK or US tablespoon debate.

UK = 17.76 ml
US = 14.79 ml

Even so mine would all be just under or over 3 tablespoons to a serving spoon.

Martin

From experience you probably won't find many searching for 'Chef's Spoon' though.

I think large 'Serving Spoons' are what they mostly are.

Come with different lengths, and styles of handles, and have a bigger capacity (3 tablespoons).

Martin

  Glad everyone had a great day.

Quote from: Ramirez on August 07, 2011, 03:04 PM

The only exception I can remember was black cardamoms - after grinding down there was a little bit of husk, but that probably would have ground down had I persisted (I just removed it).

Never tried to grind my own yet, but can I ask if you should remove the seeds from the pods/husks first, to avoid this?

Martin

Hi Phil

Get your point but, probably what I'd call a more authentic Balti is what you get in the Balti Belt here in Brum.

Surely all these 'Balti' dishes found in nearly every BIR nowadays are not quite the same?


Anyway, either way I could still do with a recommended recipe.

Martin

Yes agreed, I'll be using a tsp to make about 145g, that amount honestly doesn't last me that long, especially if I'm base, curry, kebab and tikka making.