Quote from: scotty99 on July 05, 2008, 01:06 PM
I once had what can only be described as Indian rice pudding at a friend's house who is half Indian.I picked his mum's brains on her brilliant curry she served (which lead me to this forum) but didn't get round to asking about the desert.I think it had vermicelli and almonds in it. Anybody come across this dish, or has a recipe???

Regards Scott

Hi Scott, Indian rice pudding is called "kneer" heres a couple of links you may find useful

click - Madhur Jaffrey

click - Kosher blog

not tryed this base form this site but might be of some interest.

"A Mild Indian Curry Sauce Base
Just Like The Pros Make
A mild Indian curry is like an oxymoron to some people. "You can't call that a curry!", they say. But you know what? Not every Indian curry has to leave your ears ringing, your eyes watering and your mouth feeling like the entrance to Hell itself."


http://www.currysafari.com/mild-indian-curry.html

found this on google

Kebab Shop Chilli Sauce

  Ingredients
  Serves 4

1 Tin Chopped Tomatoes
1 Large onion finely chopped
4 Cloves garlic finely sliced
3 Teaspoons Mint Sauce
50ml Distilled Vinegar
Fresh Chillies (quantity to taste)
  Method
Not every kebab shop uses the same recipe but this is the style of kebab sauce that I prefer the most. I use about 3 Cherry Chillies or 10 Green Finger Chillies when I make this. Put all the ingredients in a food processor and whizz up until pureed but with small pieces of onion, garlic and chilli visible. Keep in the fridge for up to 2 days.


link here

Looks great to me Stew - I'm not into food colours in rice, not needed.

Arrh ... Im going wreck fishing from dungeness next month (and again in Aug) and just stocked up on muppets and hokki's from a ebay shop... but I'll keep you in mind next time Stew. 

Yep Ive seen this its like this one but prob more ketchup and red food colour, red wine vinegar unlikely thou.

                                                                               

Quote from: parker21 on June 27, 2008, 12:02 PM
hi ub
too many people trying to shoot me for making some much noise ;D so had to change name for my own saftey you will find parker for sure! next time you are in the area you should pm me and maybe i could knock you up a curry for lunch
regards
gary

Thanks Gary, very kind of you ill bear that in mind.

Quote from: currym4d on June 26, 2008, 08:57 PM
Right now i've got a couple tubs of the finished madras and wondered if there's anything i can add to it to maybe lesser the garlic taste when i heat it up for another meal?

If its finished mate its finished maybe make it into a phall so you cant taste anything   ;D or a garlic chili chicken?

Quote from: currym4d on June 26, 2008, 08:57 PM
Also for next time, would you reccomend ditching the garlic puree (tube) and going homemadefor the base. Or just using say half a garlic bulb when cooking the madras

I would use home made or the minced kind

Quote from: Admin on June 26, 2008, 08:56 PM
The test comes tommorow when i go for the madras.
I will make sure i get some pics.
That darn Deggi Mirch is spicy though, a teaspoon is more than enough for the base.
I know you are not supposed to add it but what the hell i bought the wrong one.
House smells great.
Stew

I'm hungry just thinking about that Stew  - look forward to the pic's