Re: [OT] Take a breather from the HA.

["Chris Miles" <chrismiles@xxxxxxxxxxxxxxxx>]

I have found myself using WAY more spices than the recipes say to get
any s=
ort of
flavour out the dish.

like If i add 1 tsp of coriander and 1 tsp of garam masala like it advises
=
the end result
just tastes like water... absolute no flavour at all.

possible the jars of spices I have have lost their flavour over time? I am
=
unsure.

Just bought this one

http://www.amazon.co.uk/Ashoka-Cookbook-Simple-Indian-Recipes/dp/184502088X

Its from the guy who owns the ashoka chain of curry housesup here in
scotla=
nd.

Chris

----- Original Message -----=20
From: Paul Gale=20
To: ukha_d@xxxxxxx=20
Sent: Wednesday, October 04, 2006 11:45 AM
Subject: RE: [ukha_d] [OT] Take a breather from the HA.


Yes - I was quite successful with it - the 'second' stage cooking is quit=
e important though - I have messed up a few times here.

Have you found any other books that are really good?

Oh, and just to keep REALLY OT - anyone got any good knitting patterns?! =
;)

Paul.

> -----Original Message-----
> From: ukha_d@xxxxxxx [mailto:ukha_d@xxxxxxx] On Behalf =
Of
> Chris Miles
> Sent: 04 October 2006 10:26
> To: ukha_d@xxxxxxx
> Subject: Re: [ukha_d] [OT] Take a breather from the HA.
>=20
> http://www.amazon.co.uk/Curry-Secret-Indian-Restaurant-
>
Cookery/dp/0716020548/sr=3D1-1/qid=3D1159950384/ref=3Dsr_1_1/026-444989=
3-
> 6822041?ie=3DUTF8&s=3Dbooks
>=20
> this one? I have that book already :)
>=20
> To be honest.... I havent been able to create a restaurant style curry
> with it though :(
>=20
> and I agree... its mostly odl fashionec curries such as the dopiaza,
bh=
una
> etc.
>=20
> Chris
> ----- Original Message -----
> From: Paul Gale
> To: ukha_d@xxxxxxx
> Sent: Wednesday, October 04, 2006 8:51 AM
> Subject: RE: [ukha_d] [OT] Take a breather from the HA.
>=20
>=20
> There's a book I'd recommend if you haven't seen it - The Curry
Secret,
> Kris Dhillon. Written by a Curry Restaurant chef - gives the secret of
=
the
> base sauce that EVERYTHING is made from - they make batches every few
d=
ays
> and then use this with varying other ingredients and spices to create
t=
he
> final dishes - interesting reading too. The Pillau Rice is incredible!
> Only downside is it's quite old now and Indian restaurant cooking has
> moved on a little I think. Good value at =A33.99 though!
>=20
> Paul.
>=20
> > -----Original Message-----
> > From: ukha_d@xxxxxxx [mailto:ukha_d@xxxxxxx] On Behal=
f
> Of
> > Chris Miles
> > Sent: 03 October 2006 23:37
> > To: ukha_d@xxxxxxx
> > Subject: [ukha_d] [OT] Take a breather from the HA.
> >
> > For all the curry lovers I am in the process of documenting all
my
> > favourite recipes online.
> >
> > http://www.chrismiles.pwp.blueyonder.co.uk/recipes/
> >
> > If anyone else has any they could share I would be all ears?
> >
> > p.s I love curry ;)
> >
> > Chris
> >
> >
> >
> >
> >
> >
> >
> > ** Sponsored by http://www.BERBLE.com **
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