When I can't be bothered to make my own chapatis I often use wholemeal khobez instead, and buy mine in quantity from Asian / Middle Eastern supermarkets whenever I come across them (they freeze well). Most of the brands stocked in these stores contain just flour, yeast, salt and water - none of the crap that you find in many commercial breads these days.

Some branches of Waitrose stock khobez, and I've seen it on odd occasions in Sainsbury's, but you can buy the Dina brand online here: http://www.realfoods.co.uk/product/24529/dina-medium-wholemeal-khobez-wraps-5pack.

Quote from: Bengali Bob on May 20, 2013, 12:30 PM

Yes, that's correct.  I am considering publishing an e-book trilogy, and doing a movie.

Rob 

Excellent news.

May I respectfully suggest that you publish your trilogy along the same lines as a certain epic space opera franchise centred on a film series created by George Lucas, so that your first edition is followed three years later by two sequels, released at three-year intervals?  You could then, at your leisure (perhaps 16 years later), launch the first in a new prequel trilogy of eBooks, also at three-year intervals.

It worked quite well for George, anyway.

But whatever you decide to do, may the Force be with you....

I've not tried the below recipe, but it won the BBC One Show Chilli Champion Cookoff recently, so may well be worth further investigation:

JEFF

I'm not sure if anything's changed in the way that BIRs use garlic, or indeed how I smell after a restaurant/takeaway meal - but that's because for the last three or so decades the wonderful aroma of garlic has been seeping out of my pores every day.

Thanks mainly to my persistent efforts in the BIR cooking arena, I'm constantly getting the "FFS! Have you been eating garlic?" comments from people around me at work/pub/general social events, etc., which I find quite reassuring as it tells me that I'm probably consuming enough to reap the significant health benefits.

It's not just from the massive quantities consumed via quotidian curry consumption, either. As a lover of other garlic heavy food cultures (Spanish, Italian, French, etc., etc), it's rare for a mealtime (other than breakfast. Usually) not to include a healthy dose.

Anyway, good luck with your first attempt, chef888, and do let us know how you get on.

And remember to go heavy on the garlic!
   

Quote from: Sam33 on April 15, 2013, 02:58 PM
Hi I am also growing chillis,

A few of you say that you are using your chillis straight from the freezer. How long will they last for in the freezer and is there a right time to freeze them?

Thanks

Sam

Like garden peas or any fresh veg/fruit, the best time to freeze chillis is as soon as you've picked them (or soon after).

As for how long you can keep them in the freezer, well, as long as your freezer keeps food at the right temperature (-18

I bought a couple of pans from Dadibhais (black iron though, not aluminium), and they are fine, though as Spiceyokooko says the postage is a bit steep. Service is good though.

The wooden handled Sonex brand is a common sight in BIR kitchens, and you can pick them up reasonably cheaply if you shop around. Here's one on eBay for

Quote from: diverdil on April 10, 2013, 09:36 PM
i have about 150 plants growing at the moment and have found devon chilli very helpful and a very good company to deal with. they sell seeds, hot sauce and plants. and the best bit is they are cheap and no postage.
http://www.southdevonchillifarm.co.uk/

if you are in the hampshire area near me there is a woman at the bridgemary car boot sale every sunday that sells a massive selection of chillies, tomatoes and coriander. chilli plants .70 pence and ?1.20 for the nagas

https://www.facebook.com/#!/Yvonnes.Plants?fref=ts

struggling to link that so just do a search for yvonnes plants

150 plants! Now that's dedication. I find it hard enough looiking after 15 - 20 plants.

I'm in Sussex so Hampshire isn't too far away, so will try to pay Yvonne a visit. Meantime, this link to her Facebook page should work:

https://www.facebook.com/Yvonnes.Plants

Quote from: martinvic on April 11, 2013, 12:16 AM
Not sure if the prices are comparable, and obviously not as much choice, but if you are also buying other spices etc., might be worth having a look here

http://www.theasiancookshop.co.uk/

Search for whole chillies.

The kasmiris are on offer at the moment too.

Martin

Thanks Martin. That's a great price for Kashmiris (99p for a pack of 10). Basic postage is

Having received my order this morning, less than 24 hours after ordering, I now find myself seriously impressed by this company. (As the postage was free I was expecting it to take 2 - 4 days.)

Although Indian/BIR is my first love, I adore all cuisines that make liberal use of spices (and chillies in particular), and as you can see from the pic, I was in Mexican mode when I ordered. From left to right, we have top quality guajillo, chipotle, and ancho chillies, and below is a bonus freebie packet of Mexican oregano, too.

Cost of the chillies below, delivered, was

Yep - I've made it, as has my cousin.

I think it's okay, but my cousin raves about it, and reckons it's the best vindaloo he's ever made. In fact it's become his default vindaloo recipe.

This highlights how personal tastes come so strongly into play in this BIR lark we enjoy so much.

For me, at vindaloo heat levels I personally couldn't discern any additional benefit from the use of cardamom powder, which is quite a subtle flavour (unless you use too much!) and gets lost amongst the chilli heat.

I love my garlic and ginger, but don't think the second helping of garlic and ginger just at the end is a brilliant idea (unless you like the taste of barely cooked garlic/ginger, and don't plan on breathing near anyone any time soon!).

I'd much rather use more at the beginning (which is what I tend to do anyway with hotter curries).

But as said, this is just my personal take. Do give it a go to spec and let us know what you reckon.