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nice one chris - could be the start of something!
Tonight I am making Chicken Pathia and Chicken Vindaloo with Taz base.Served with tricolour rice and Naan bread.
Chris, quite surprised to see you put the chillies in whole. Is that common practice? I've just started making my own curries and I finely chop them. Eager to learn what the more experienced curry fans do.
Tonight I made a "curry with no name" by which I mean it was an improvised recipe not based on any BIR dish. Turned out marvellously though!Briefly, chefs spoon and a half of oil, heaped teaspoon garlic and ginger, 2 lvl tsp mix powder, 2 lvl tsp chilli powder, 1 lvl tsp methi leaves, 0.25 tsp salt..., fry till fragrant, half chef's spoon tomato pur
I just copied and pasted from youtube.Your link looks like its doubled up. Maybe thats why it didn't embed?I've noticed in the past that when i've tried to post a vid thats in my favourites etc, it wont embed. So i have to sign out and and go back to the video, then copy the address whilst logged out.Frank. p.s. nice idea with the foil
BIR madras how to make one at home