Quote from: Bengali Bob on August 15, 2013, 11:30 PM
Crikey! Boiling GM in water and oil and for a bit makes Kashmiri paste?  I'm routing around in my cupboard for a packet of Jalpur right now!

Rob 

Go for it Rob 

Quote from: rshome123 on August 15, 2013, 11:07 PM
Fantastic Chris. Looking forward to the ebook.

Already thinking about potential uses of the paste.

Thanks, try it, it will blow your mind!

Enjoy this it's FREE!

http://www.youtube.com/watch?v=b3d21zsmM8E

Have fun and let me know how they turn out.

Quote from: mr.mojorisin on August 05, 2013, 11:43 PM

Quote from: h4ppy-chris on August 05, 2013, 10:56 PM
Timing is the key!

lol Chris...timing is the key...we've waited ??hours ??minutes ??seconds for the infamous ebook...perfect timing my friend...only fooling btw

It will be worth it 

Timing is the key!

Quote from: colin grigson on February 22, 2012, 03:05 PM
My Bangladeshi friend showed me this and I was impressed because a) it's tasty and quick and b) a biffa like me can cook it time and time again and it always turns out nice.

You'll need : to serve 4 as a generous side dish

200g red lentils washed under cold water in a sieve for at least a couple of minutes
half an onion chopped smallish
3 cloves garlic sliced
1/2  teaspoon Panch Phoron
5 tablespoons of cooking oil
1 bay leaf
1 + 1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 teaspoon cumin powder
2 dry chillies
water
2 tablespoons of fresh coriander chopped fine

In a wok : heat the oil over a highish heat and add 2 chillies and bay leaf , fry for 30 seconds or so and add the Panch Phoron , fry until you hear the seeds cracking / popping and then add the onion and garlic , fry until you can see the edges of the garlic and onion have caught a bit ( don't stir too often ). Add lentils and fry stirring often for about 5 minutes ( you'll see the lentils turning yellow ), add turmeric , cumin and 1 teaspoon of the salt and fry for a further 2 minutes. Add enough water to cover the lentils with a layer of water around 1cm thick over them. Cook uncovered for 20ish minutes until you can see that the lentils are no longer round but are soft and hard to distinguish as lentils ( most of the water will have been absorbed by now ) add the 1/2 teaspoon of salt you have left and the chopped coriander and cook for a further minute or two.

It's that simple and cheap as .. well lentils

Well colin, tried this just now. I didn't have any dry chillies, so i used 2.5 Tsp of crushed dried chillies.
Being a lover of Dhal this is a winner for me. Added some pre-cooked chicken gona have it for tea with some rice.

Quote from: Bengali Bob on July 14, 2013, 09:41 AM
Do look nice.  I was at another TA last night where the tikka batter was made from self-raising flour, mix/chilli powder, methi, chaat masala, and ajowan (carom seeds). Egg, water and salt.  Very tasty indeed.  Might have a go and making a few later.

Rob 

Let us know how they turn out Rob.

Quote from: Phil [Chaa006] on July 12, 2013, 09:01 PM
Interesting.  I followed up on the chef's forthcoming book, but fell at the first fence (his recipe for chicken curry) :  what the h@ll is "half-and-half", as in "1/2 cup half-and-half" ?

** Phil.

Definition: Half and Half is a dairy product consisting of half light cream and half milk. Half and half has a fat content of between 10.5 percent and 12 percent.

Here's the finished Tikka pakora for my tea, bloody YUM.