You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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Jerry - Bit higher than newbie
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Post: # 46788Post lindysman »

Bought this in a discount book shop before we moved here, if you like curries, I thoroughly recommend it, its still available on Amazon etc...... ... ew_5619724
Some of the best curries I've experienced!!
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Post: # 46791Post Martin »

I'd concur with that! - bought a copy for 'er indoors for her birthday! :dave: - a small company in Sussex sourcing, supplying, and fitting alternative energy products.
Amateurs encouraged - very keen prices and friendly helpful service!



Post: # 53037Post yugogypsy »

Try this one.

Using lamb stew meat, goat stew, or cut up chicken, 1 pound,

Combine 1 quart yogurt with a pinch of salt and pepper, 2 tsp (heaping) medium curry powder and 1 cup apple juice.

Place the meat in the yogurt mixture, marinade overnight. Cook on medium high heat until meat is soft, thicken sauce with a flour slurry if its too thin, serve over Basmati rice


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Post: # 53082Post Cassiepod »

And another curry borne of desperation last night

Fry 2 onions til browning, add 1tsp each ground coriander, ground cumin, crushed garlic, chilli powder and some grated ginger and two whole green chillis. Rry for a few minutes. Add 5 fl oz water and mix. Add some diced potato (couple of handfuls) and tin of chickpeas and cook til the potatoes are cooked.

Yummy and it used up some excess potatoes form the veg box.

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Post: # 53095Post Wombat »

Mmmmmm, sounds good CP. you have done well!

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Post: # 53109Post contadina »

Missing the occasional Friday night fix I've taken to cooking a selection of side dishes to compliment a curry, including chipatis, which are my must have curry item. To make about eight take a mug of flour (white or wholemeal) and mix with enough tepid water to make a dough. Then add a couple of tsp of oil and knead for about eight minutes. You can also add stuff like chopped mint and paprika or whatever takes your fancy. Leave with a wet cloth on top for about an hour before using. Then split into as many pieces as you need and roll out thinly before dry frying on both sides in a heavy-bottomed frying pan. If you're lucky enough to have a cast iron one then use that. As you cook each one wrap them in a cloth or foil to keep them warm.

Now how to create a flock wallpaper effect...?

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