Quote from: Bobby Bhuna on October 28, 2008, 08:04 PM

Quote from: mickdabass on October 28, 2008, 07:30 PM
Been using some "Traditional Kashmiri Masala (Basaar)" from King of Spice instead of the usual BE spice mix plus paprika and its superb!

I really don't rate this method. I have tried it many times with various techniques. I've just never felt that magic of the Basaar that others speak of

Have to agree BB, I think Basaar needs to go on the myths list, I purchased a bag and it eventually found its way into the bin, not the missing ingredient for me.

Hi
Thanks thats helpful, I want to try reclaiming the oil from my next base but was interested in how long it kept. 2-3 weeks sounds good to me (presumably in the fridge)
Thanks

Hi
Can someone please give me some advice on how long you can keep reclaimed oil when skimmed from making a base sauce.
thanks

Quote from: Admin on September 29, 2008, 05:08 PM
Got any weblinks to the cooker...could be on my birthday list

S

This is the one I purchased bit pricey but the other options are really useful.
http://www.lakeland.co.uk/F/keyword/rice+cooker

I use my rice cooker for pillau rice as follows-
Wash the rice in several changes of water
Heat some ghee in a pan and add whole spices ,cardamon,cloves,bay leaves, cassia  and whatever else takes your fancy.
Add the rice and coat with ghee and stir fry for about 1min
Transfer to rice cooker add tumeric(optional) and salt to taste.
Press go and wait perfect rice every time ;D

Hi DD
Try one of the large  Asada's they stock Rajah products, well they do in my part of the SE.

Good work BB, the base looks fairly thick to me more like a finished sauce or are the pictures deceptive.
Cheers

Quote from: RobinB on September 22, 2008, 12:23 AM
I use a non stick wok to cook with,I used to use a cast iron korai which i liked a lot but found it difficult to regulate the heat,even after I'd seasoned it and gave it a kind of non stick coating, I found ginger would cling to the base, so i switched back to the wok. Matt you say a wok is "not really BIR", what do you use?/reccomend?.

I also have a Wok and do use it when cooking BIR. In addition I possess numerous pans see links for my favourites
http://www.nisbets.co.uk/products/ProductDetail.asp?productcode=M925
http://www.hartsofstur.com/acatalog/Stellar_Lamina_Separates.html
I have the 24cm openfry bit more pricey but a lovely pan. 

I think the spitting is one of those things that goes with curry cooking,if its a big problem using a Wok would help, but its not really BIR
You need to warm the base up, it should not be added cold as it will reduce the cooking temperature of the dish.

One hot looking dish ;D