Quote from: mickyp on March 04, 2019, 12:00 PM

My thoughts were i tennis ball size bhaji would make about six bhaji nibbles,

It depends how big yer bhajis are to begin with, ahem.

Quote from: mickyp on March 04, 2019, 10:42 AM

I agree with the points you have raised, I am sure his ego will bring him here to find out what is being said, hopefully common sense will allow him to read, digest, and take on board the constructive criticism he finds and have something positive come out of it.
Its sad that he permanently bans people who were and are continueing to gently try and show him the error of his ways.

That's very optimistic, and positive spirited of you mickyp. I think though he lacks self-awareness in abundance, so I suspect that this will not happen. He will seek to apportion blame to others, just like a certain '45'. Covfefe.

Quote from: livo on March 03, 2019, 10:55 PM

I've read in a few places now that he lives and runs his site from here in Australia.  The crafty blighter!  Is there any truth to this? 

Yes, that is true, well at least it is understood that he lived there when he was on this site.

Quote from: Donald Brasco on March 04, 2019, 06:41 AM
Every man and his dog seems to want to have a dig and it all stems from the fact that he wasn

The owner of the 'other' forum had control issues, in my opinion.

This was evidenced on here many times.

He liked to challenge others.

He hated being challenged himself.

If he were Prime Minister he'd make the current Government looks like a bunch of moderates.

Karma.

"We aim to be the premier internet resource for everything to do with replicating British Indian Restaurant curries at home!"

No cigar.

Welcome to all here at CRO.

I use either a 7 or 9-litre pot when I make 1kg or 2kg (onion weight) base. A 2kg Taz base gives me enough to base to make around 15 curries.

Welcome!

What are your thoughts?

I know you mention it in the body of the text but there's no butter so calling it Butter Chicken is kinda not sitting with me. I have two recipes for this and both have butter.
.
Of course, that doesn't take away from the fact that this looks tasty!

This thread could be veering into one regarding the relationship between how food looks and how it tastes. As far as I understand from psychological studies on food and eating, how something looks is vital to our perception of taste, and when something doesn't look like the way we expect it to, it tastes different. That is why supermarket and restaurant food has such an emphasis on how a product looks (as well as the profit motive of course). The better it looks, the better it tastes, and the more likely we will go back for more.

Now, this may have little or no bearing on the Punjabi Masala. If it is red, or orange, or brown I suspect it will make little or no difference to the taste, especially if you are used to not colouring your curries. However, if you are into faithfully replicating BIR then colouring is part of the deal.

Notwithstanding this, which is my own personal viewpoint, I think you have both made valid points.

Guys

With reference to Tandoori Masala I never buy off the shelf mixes. I've always made my own. This is the recipe I use, and it is based on a Pat Chapman recipe. I use it in my Tikka marinade too. Forum veterans will know that PC gets mixed press on here but I have found this recipe perfect and have never felt the need to change.

PS the PJM should be RED so don't skimp on the colouring!

coriander - 8 parts (by volume)
garlic powder - 8 parts
paprika - 8 parts
cumin- 6 parts
ginger powder - 4 parts
mango powder - 4 parts
dried mint - 4 parts
chilli powder - 2 parts
red food colouring - to choice

I think going for a simple curry without too many additional ingredients helps to hone your technique. A simple medium curry, a Dupiaza or as Phil says, a Madras would be ideal.