Hi Mark.  Assuming the page numbers are the smae, here are my favorites.
P45 KRJ - you can use Pataks Kasmiri Paste in this one.  P47 Doh Peeazah - use her GM. P49 Shahi Korma - the Bees Whotsists and a great family favourite. P54 TM use recipe Number 1.  P57 MM - this is what I mentioned way back was the inspiration for BIR CTM.

P60 -61 Both kebabs are very similar to BIR style, andvery tasty; a bit fussy ingredient wise but worth it.  The rest is up to you!  Also try her recipe for Gulab Jamun on P155.

That should keep you going ;D

CP

Hang fire on the UCB, I am trying to get a bit of space in the schedule to redo it.  House is full of painters & plumbers at the moment.  The Battlestar is rather large so got the Jawas in to do the job :

CP

Would that be East Cowes or Cowes ;D

More to the point how do you persuade it to get in the pan! :

maybe you have invented a form of nerve gas   My guess though it will be the gas released by the chillies.

Quote from: Yellow Fingers on January 17, 2007, 09:29 PM
I'm not entirely sure if this is on topic or what? Anyway, has anyone tried any of the hundreds of Indian sweets? I don't mean ordinary BIR desserts like gulab jamun, I mean ones like these:  http://www.gulabrewri.com/index.htm

Can anyone recommend which ones to try as I've never had any. Any book recommendations for making your own?

YF

Hi YF, yes I have tried those biscuit things and have to say I am not keen on them, but I love Gulabs in all their forms and the cube and triangular sweets that are pink and green, taste of cheese and coconut.  They are mostly made from a basic approach and  basic ingredients; Besan flour, soft paneer, sugar, and powdered milk (and colourings : )  Jelabis can be made on a tawa, I have some recipes from some of my books if you want. You can use the packet mixes as these are quite good.

CP

My mate would love you, that's his sort of combination :   My Cholesterol has gone up just looking at it.  Nice one V A.
CP

Wow Grahame that looks like the beast my old Kiwi mate used to describe.  Am I correct in saying it is a salt water or salt esttuary one?  I reckon if you just 'threw another shrimp on the barby' like that one the barby would collapse.  Thanks for the piccy.
CP

Hi YF, I have come to the conclusion you have a scientific or analytical background and now see/understand why precision is important to you.  You could be a Cop or forensic scientist   ;D. 

Yes it is difficult to describe this technique, but I would just add that it is to press the mix against the pan sides or base and then scrape it off.  But you already do that, so sorry this isn't the 'secret'. 

I am about to make up some more stuff in the next few days for orders which require stir frying techniques, so what I will try and do is get my wife or son to make a short video of the technique.  I won't be using UCB but it shouldn't matter.  It is a digital still camera with movie mode so the quality probably won't be that good.

CP

Thanks YF & Bart.  It is my one of my wife's favorites and is as you describe and very rich, and it is hot (Madras) and has whole bean chillies in it.

CP