Nice looking Korma there Bob.



Spot of quiche and fries tonight and left over samosas. Samosas seem to do very well with fries strangely enough

Something of a surprise this. I always thought homemade ice cream needed a special machine, or lots of fussy cooking of "custard" over a water bath. But I made this in no more than ten mins and even whisked by hand without my arm dropping off

Ingredients
500ml whipping cream
400g tin sweetened condensed milk
1 heaped tsp instant coffee
3 heaped tsp cocoa powder

Method
- whisk cream till stiff and fluffy
- add remaining ingredients and blend / whisk together until the coffee dissolves
- pour into container/s and freeze

This made a nice mocha chocolate flavour ice cream but use your imagination on flavourings. The basic method is flexible, quick and easy.

Had a go at these today and just enjoyed a few for lunch. Not sure why but when I used the ingredients specified in post 1 for the pastry I just ended up with a soggy messy wet slurry. Tried to adjust it back with adding extra flour and ended up with a very tough dough. It will take some more tries to figure out the right rations.

Still, I made the best of it and the filling worked well (veggie style). This was just the first batch cooling

A 22cm to 26cm frying pan will be perfectly adequate. Aluminium, stainless steel or even non stick Teflon. Many swear by aluminium but it's far from true that you can't use other materials. No need for a lid, just put foil down around the hob ring or wipe up straight after cooking.

Pugs you over cooked it. Be careful about copying video receipes and trying to replicate the cooking duration as you can lose sight of the need to cook it only until it's done. A few things could account for the different result you've gotten compared to the video that you may have been copying. First maybe your base sauce was thicker when you started, so it reduced down too much. Second possibly your hob was too fierce.

Well anyway take it steady next time and when it looks done don't cook further even if you've seen a video showing a longer cook. Having said that though you do need a fair cooking duration to get those spices nicely mellowed so also consider if you need to thin out your base sauce or turn the hob down a bit.

Thank you Dalpuri, very enterprising. Who would be an author these days!

Livo thank you for your efforts in compiling those links. I can see that in having varied base sauces, some of which are used in differing proportions to make different dishes it's similar to the Aussie recipes, however looking at the recipes that Frank has posted they don't seem all that close to the long-fried onions which form the basis of the sauce recipes Masala Mark posted. Similar idea perhaps but with quite a different execution.

Quote from: spiceyokooko on November 02, 2011, 05:43 PM

My breakthrough book was Mridula Baljekar's 'Real Fast Indian Food' where she talks about and gives recipes for 'cook ahead' sauces for 'Madras', 'Khadai' and 'Butter' which in many ways mirror the 'three pot' base sauces used in many Indian Restaurants from which they would then produce a myriad of different flavoured dishes by adding additional ingredients but still only using those three bases sauces as a starting point.

Can you share the recipes for these base sauces please?

Quote from: fried on June 07, 2015, 05:36 PM

Quote from: fried on April 04, 2015, 05:06 PM
CA's  CTM recipe is a decent, easy to follow recipe.

https://curry-recipes.co.uk/curry/index.php/topic,7662.0.html

Don't get too bogged down, CA's recipes are far too sweet for me too, which is why I add a little sugar at a time to my tastes. If the sauce is too thick it may be that your base sauce is too thick. You are in charge you should cook it down until you're happy with it. It should be fairly diluted add the start, think milk!

Keep in mind the sugar in his recipes is to compensate for the bitterness of his undercooked base. With a decent base its not required.

The only reason people wrongly believe you have to reduce the scaling of spices as you increase the amounts and bulk cook is that they don't adjust their cooking technique to cook the larger amounts of spices for long enough, hence linear scaling of spices can lead to a harsh flavour.  Chilli powder in particular will taste "super hot" when under cooked.  The solution isn't to reduce the spice quantities but rather to scale all ingredients proportionally and to cook your larger dishes properly to get all spices cooked, as they tend to be more easily when cooking a single portion.

Really good contribution there Tom, well documented and useful to others. I guess a lid which would cover the full width of the outer pot would be an advantage for when it's not in use to stop water getting into the gravel around the outside? Water will reduce the thermal insulation properties a lot, which I guess is the primary purpose of the gravel layer?