Quote from: Unclefrank on March 05, 2019, 10:35 PM
I know it does littlechilli and it also takes time to get recipes from restaurants which i have done in the past and i have also posted my Tandoori adventure as well with picture by picture advancements.
I dont know why i am getting such a bad reception to be honest i have been a member of this forum for over ten years and have posted several recipes, pictures and advice just because i dont post on other topics doesn't make me a bad man lol.

UF thank you for your contributions, I have found some really good info posted by yourself in a variety of previous topics and feel I  have learned something through reading your posts. Please know that you are appreciated and do not let someone who is permanently cranky put you off.   

Quote from: mickyp on March 05, 2019, 02:16 PM
Until recently when boiling potatoes for roasts, mash, /whatever we took them out and did the next stage, a new discovery for us is leave them for 15/20 mins to dry off, the end product is so much better, if you haven't already done so, give it a whirl.

Hi Micky, I didn

Interesting Naga, I will have to try your method which is different in a couple of ways to what I usually do. Not that I am unhappy with my results, but it

Hi and welcome. Lots of good recipes here. One tip I

Ok I see. I

Great picture there Garp and I

You

Have I missed something? Is this forum switching to a subscription model?

Well 15 is a tricky number, so I can't swear, but FWIW I used:
1 tbsp vegetable oil
Half 1/8 tsp methi powder
1 lvl tsp Kashmiri chilli powder
Half lvl tsp ground chillies
0.75 lvl tsp salt
1 lvl tsp cumin powder
0.5 lvl tsp black onion seed nigella
1 lvl tsp black mustard seed
1 tbsp white vinegar

It would've been 3 cloves garlic in addition, but I omitted on advice from LC.

What I would expect from 2 limes is more than that, otherwise I wouldn't have posted that comment would I? Try to keep up!  :

The original recipe is for 30 limes, but I have no need for such quantity of lime pickle, nor do I wish to take the risk of committing 30 limes to an as yet unproven recipe.