We are just trying to seek a new home in a safe environment free from hostilities lol

As Garp say's get them underway to get the fruit, i gave in and just ordered a heat mat on Ebay for just over

Quote from: pap rika on March 01, 2019, 03:14 PM
Phil I believe they may be referring to this forum http://www.bircurries.co.uk.

No complete URL there

Quote from: JonG on March 01, 2019, 02:20 PM
Ok I see. I

Quote from: mickyp on February 11, 2019, 04:10 PM
Chilli Plug plants should be available in march, thats how i got my Dorset Naga's last year, i bought three, two of which didnt do well because the holes in the pots were too smalland didn't drain, they are currently all cut back to the stem in a cabin in the garden, hopefully come march they will liven up, easier to grow than from seed imo.

Update, all three have gone to chilli heaven i will try to overwinter again this year.

Quote from: JonG on March 01, 2019, 02:18 PM
Great picture there Garp and I

Nicely coming on, JonG if your seeds are in seedling pots the above pic shows the ideal size  for you to pot on into 3" pots.

Garp i find it fascinating that as i get older growing stuff becomes more enjoyable, esp from seed and cuttings, its like one is creating something, and no i have no interest at the moment in feeding Daisies 

When they have formed a strong set of leaves you can pot on to a warm sunny place, until that time keep them warm and the soil moist, move by holding the leaves and gently support the root from underneath, don't hold the stem, good luck

No, JT is referring to another forum that has done that and which no doubt will die, through the action of making his forum a pay site the owner has truly bitten the hands of those that feed it.

Quote from: Smartsavage on November 08, 2014, 09:16 AM
Total novice here asking what I guess maybe a silly question but what are the quantities of coriander and methi?

Quote from: jb on September 07, 2010, 07:43 PM
(As taught on my recent cookery lessons)

Ingredients
---------------

pre cooked chicken(https://curry-recipes.co.uk/curry/index.php?topic=4972.0)

2 ladles of Base sauce(https://curry-recipes.co.uk/curry/index.php?topic=4909.0)
1 tablespoon Mix Powder(https://curry-recipes.co.uk/curry/index.php?topic=4908.0)
1 ladle of spiced oil
1 tablespoon garlic/ginger paste
1 teaspoon chili powder
Coriander
lemon juice
dried methi leaves
pinch of salt

Heat pan on a medium heat and add the oil and ginger/garlic paste.Stir around briefly and then add the mix powder,chili,salt and methi leaves.Also add at this stage 1/2 ladle of base sauce to stop it burning.Cook this for a couple of minutes.Then add the chicken and the rest of the base sauce.Leave until the chicken is cooked through,add the lemon juice and finish with coriander.



The chef told me a basic chicken curry is exactly the same recipe minus the lemon and chili powder.Nothing more....I was surprised at this but he was quite adamant that only these two ingredients are added for a madras.Furthermore a vindaloo is the same apart from more chili and some pre cooked potato.He seemed to think it was quite amusing that I thought there should be some secret ingredient to go from a basic curry to a madras!!! By the way I used fresh lemon but in his restaurant he uses a bottled lemon dressing.

I did read somewhere the reason for the potato in / on the Vindaloo was for the waiters  to distinguish it from other dishes.