thank you SS.

you have just removed any remaining guilt for me. ;D

Maris piper it is for me

Alan ;D

as long as you use the same spud for each recipe, it shouldnt matter should it?

i dont think any of the recipes specify a particular potato or do they?

i think if the same spud is used in all of the tests it shouldnt matter, i say that cos maris piper are easier to get hold of for me.

regards

Alan ;D

mmmmmmmmmmm dont tell anyone too :-X

Alan ;D

HI, All

I made this base to spec and also done the madras hot dopiaza tonight. I used Razors spice mix (which for me is the best i have used).

the finished dish( thats what it is all about was definatley restraunt standard). I do define restraunt standard by if i was getting it served would i enjoy and return. in this case yes.

the method was not what i am used too but was really easy to do, only thing it took at least 15 mins longer than the usual method.

positives:-

easy to make

despite the initial high oil content in the base the finished dish is upto a third oil content less than the original method of frying the spices in the initial stage.

main thing for me is the fact that you are creating a spice oil as you make this base.

fool proof in the way you dont over fry spices.(done it so many times)

good quality finished dish.

negatives:-

longer too cook dish

errrrrrrrrmmmmmmmmmmmmm no more negatives!!!

hope this helps

Alan ;D





   

Chris,

I will be interested in this test as i have never made a bombay aloo before, so have no preconcieved ideas of what these recipes are going to taste like.

regards

Alan ;D   

Ray,

that naan looked bang on for me i dont like them too thick and stodgy.

I use Joshs recipe all the time mate andfind the taste and freshness is spot on.

think i will use my pizza stone next time now after seeing yours.

Alan ;D

?12 quid off Amazon Ray.

Al ;D

Hi all,

I have just made CA's Ceylon with Hams base (only omiitting the salt) from CA's recipe due to the high salt content in Hams base.

Credit where it is due this base really works for me and i made what i consider the best CA ceylon using hams base.

It was like making a completley different curry in both taste and texture to what i have made before using CA's recipe being the only change to spec was the curry base.

food for thought for the fellow curry makers who believe a base makes little difference to the finished dish.

Alan ;D 

Ray,

I always use this recipe for my naans and use a Tawa to cook it with excellent results. It produces a delicious light naan equal to most restraunts and better than most.

I dont know how it compares to other naan recipes on this website as i have not tryed them as this recipe exceeds what i was expecting to achieve at home.

i  bought a pizza stone a couple of months ago but have not used it yet.

the tawa does a good enough job for me

regards

Alan ;D 

Hi chewytikka,

do you have a recipe for there mixpowder and currybase?

regards

Alan ;D