Quote from: Stephen Lindsay on May 20, 2012, 08:14 PM
nice one chris - could be the start of something!
lets hope he likes them, because i hold the key to my curry's as does he to his muhhhhaaaa.
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Quote from: Stephen Lindsay on May 20, 2012, 08:14 PM
nice one chris - could be the start of something!

and as asked to try one as he eats a bir once a week.
Quote from: Stephen Lindsay on May 20, 2012, 07:16 PM
Tonight I am making Chicken Pathia and Chicken Vindaloo with Taz base.
Served with tricolour rice and Naan bread.
Quote from: Z Stardust on May 20, 2012, 06:36 PM
Chris, quite surprised to see you put the chillies in whole. Is that common practice? I've just started making my own curries and I finely chop them. Eager to learn what the more experienced curry fans do.
Quote from: natterjak on May 19, 2012, 07:32 PM
Tonight I made a "curry with no name" by which I mean it was an improvised recipe not based on any BIR dish. Turned out marvellously though!
Briefly, chefs spoon and a half of oil, heaped teaspoon garlic and ginger, 2 lvl tsp mix powder, 2 lvl tsp chilli powder, 1 lvl tsp methi leaves, 0.25 tsp salt..., fry till fragrant, half chef's spoon tomato pur
sweet meet dogs
Quote from: DalPuri on May 18, 2012, 11:30 PMthanks DalPuri
I just copied and pasted from youtube.
Your link looks like its doubled up. Maybe thats why it didn't embed?
I've noticed in the past that when i've tried to post a vid thats in my favourites etc, it wont embed. So i have to sign out and and go back to the video, then copy the address whilst logged out.
Frank.
p.s. nice idea with the foil
Quote from: DalPuri on May 18, 2012, 11:13 PM
BIR madras how to make one at home