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Messages - yasminhuskie

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Just Joined? Introduce Yourself / Re: Hello
« on: June 16, 2012, 05:36 PM »
Hi hon.
Iv just joined too. Im also in Wales.
Iv not had the chance to have a good browse yet, looks a bit of a minefield at the mo but inshallah i will get the hang of it and gain some pearls of wisdom. c u around the forum. take care x

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Just Joined? Introduce Yourself / Hi yall, Salaam.
« on: June 16, 2012, 05:30 PM »
Hi y'all, salaam.

I'm new here and thought id send a shout out.
My name is Yasmin,
 I have been cooking Curry's for yrs,
 I married an Asian man and thought all my curry dreams had come true, then I sadly realised that tikka masala and korma, were not the normal food and that Asians do not eat these foods lol.Made originally for the British in India in Victorian times, and for us still now.A fusion food.
 From that day forward came a long hard journey of learning all about spices and what went with what and quantity.Coming from a salt and pepper family, this was def no easy task. My hubbie could not cook and the in laws guarded their cooking secrets worse than the takeaways do lol.
 Being self taught, my poor husband went through the minefield of a lab rat for many yrs lol. While I craved BHS Curry's, he craved good home style 1 pot cooking.
 To make matters worse, and many curry books later, it never occurred to me that...like here, good home style cooking, came from the AREA, where you came from. Many yrs were lost on this sad fact. My husbands family are from Lahore, where according to them, all the best food comes from?.
 These days our restaurant visits are creamy British ones for me, and aapna ones for him? I'm looking forward to getting to know every1 on here, so both of us will benefit lol. Hopefully the in laws too. xx

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Just Joined? Introduce Yourself / Re: How to Post
« on: June 16, 2012, 04:49 PM »
Hi Lambie, black cardomoms are for adding flavour to rice. I usually use 2 or 3 per family meal. The  green are for currys. used whole or ground. crack open to release the flavour. I use a pestle and morter. x

I was searching through websites trying to find how many black cardamoms to put into a curry as I've never used them before and found a link to this site.

I have been trying to make curries for years but I can never achieve the taste and especially the depth of flavour found in a good restaurant curry.

I haven't had a good look around the site yet, there is so much to read but hopefully I will be able to pick up lots of hints and tips which should help to satisfy our curry craving.

Lambie

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