Having just made a batch of CA Spice Mix 2  grinding up cumin/coriander, making the usual mess, putting the spices back in the drawer/cupboard, cleaning up, I just realised I made a huge mistake....

... I used black cumin seeds instead of brown.

Is this rescuable in any way shape or form ? Otherwise it's just a waste of spice and time. Only about 50p worth of powder, so I'm not fussed about that, it's just I hate wasting things.

Recently I thought I'd try making dosa, albeit from a pre prepared GITS Dosa mix packet.

It takes a little practice, but in a non stick tava or frying pan you can make reasonably crispy ones.

Anyone else tried making them?  If so what accompaniments ?  I tried mine with a egg on top.. Not bad.

Traditionally they are (I believe) stuffed with potato/onion/chilli masala, and served with sambar and coconut chutney.  Not tried this yet, but I think would make a great breakfast or brunch dish.

Would be interested to know if anyone has tried a different brand of pre made mix, or even made the batter from scratch.

Richard

Hi, new here, just a query...

After making base gravy... Then comes the bit I hate... How to store it for the freezer...

At first I used Tupperware, which isn't very efficient for freezer space, then/now using freezer bags.  Freezer bags aren't great because a. It's difficult to pour into them without spilling, and b. they stick together in the freezer, and c. They can leak, especially while defrosting.

I would be interested in knowing peeps ideas on this.  By the way I eat about 1-2 curries a week.

Richard

Hello Curryheads,

Thought I should introduce myself, having found this great site about a week ago, and have already found lots of useful information.

I've always had a love for BIR food, from an early age, but until 12 months ago I have not spend the proper time and effort in learning how to cook it.

One day, I was browsing through youtube videos, and found one by Julian from Curry2Go. Having avidly watched a lot of his videos, I decided to give BIR cooking my full attention.

I spent a fair bit of money at the offset on spices, curry pan, spoon, pressure cooker, ebooks (you know the drill), and now have a large cupboard and a drawer full of ingredients.

The ebook by Julian Voigt was invaluable to me (looking forward to the new one coming out soon I hope).  After a lot of practice, and keeping a careful lookout for do's and don'ts of the BIR world, a year on I'm pleased to be in a position to be able to cook most things off a BIR menu to a fairly good standard.  Have entertained friends and family from time to time, and they are still alive.

Still learning and honing techniques (thanks to the regulars on here and youtube)... you know the ones (h4ppyleader, chewy, pabda, Adey Payne, wulkyboy etc.  - have a I missed anyone out?).

Pre-cooked 1.6kg lamb yesterday (thanks h4ppyleader for video), and then made a lamb madras using chewy's madras sauce recipe (I found the exclusion of methi a good idea as it doesn't make the sauce too bitter - I like a bit of sweetness in madras). The dish was excellent, best madras I've cooked.

I'm sure I'll be asking various questions to reinforce essential skills, thanks in advance for help, and will contribute when I can.

General info ... aged 45, Warrington, curry fanatic, turning into grumpy old man.

Richard,

North West England.