Elephant atta seem to be available everywhere, I've got some Shana frozen in the freezer but have yet to try them.
London.
London.
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#82
Cooking Equipment / Re: Maggi roti maker
February 14, 2016, 10:55 AM
Phil,
Which make of chapatti do you prefer.
London.
Which make of chapatti do you prefer.
London.
#84
Pictures of Your Curries / Re: Balti house Rishton
February 13, 2016, 07:34 PM
Nice one Phil,
Saved me the trouble.
London.
Saved me the trouble.
London.
#85
Pictures of Your Curries / Re: Balti house Rishton
February 12, 2016, 05:38 PM
Phil,
Is it 2 to 3 tablespoons or 2 thirds of a tablespoon of Kashmiri chilli powder, I though he said half a tablespoon.
London.
Is it 2 to 3 tablespoons or 2 thirds of a tablespoon of Kashmiri chilli powder, I though he said half a tablespoon.
London.
#86
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from visit to Saffron
February 12, 2016, 05:34 PM
Stir the oil back into the base, cool and freeze in 300ml portions.
London.
London.
#87
Lets Talk Curry / Re: Reshmi kebab
February 12, 2016, 09:36 AM
What Phil said,
IMHO the best way to enjoy is to peel back the omelette smother the kebab in mint sauce then cover with the omelette and tuck in.
Regards.
IMHO the best way to enjoy is to peel back the omelette smother the kebab in mint sauce then cover with the omelette and tuck in.
Regards.
#88
Pictures of Your Curries / Re: Balti house Rishton
February 11, 2016, 10:39 PM
Looks very nice Bob,
Resmi kebab is my favorite starter.
London.
Resmi kebab is my favorite starter.
London.
#89
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: List of Mix Powders
February 09, 2016, 01:35 PM
Nice one MA,
I think you just about cover all the popular mix powders.
London.
I think you just about cover all the popular mix powders.
London.
#90
Talk About Anything Other Than Curry / Re: What
February 09, 2016, 01:30 PMQuote from: curryhell on February 09, 2016, 11:22 AMGive the toad a go it cheap to make and very tasty.
Just caught up on latest offerings. The dhansak looks divine, the chinese wouldn't be out of place in a restaurant, and that toad has got my mouth watering. Never done a toad in the holeOne to try I think
London.