makes 32 portions or 96 ladle's full.
 take
 3.2kg onions after pealed and sliced through once and washed well
 210g garlic pealed
 110g ginger pealed or scrapped and cut into thin slices if you use a garam masala with ginger in cut down to 80g
 650g plumb toms tinned
 450mls good veg oil
 200g carrots rough chopped
 2 table spoons turmeric
 1 table spoon tom puree
 2 teaspoons salt do not add to much salt as you can add at the meal stage
 5 1/2 pints water or enough to cover onions
method
 put all in a large sauce pan and Bring to the boil skim of any scum at this stage
 then turn down to very low and cook slowly with the lid on for 2 hours more if you have the time but check water,
 turn off the heat and allow to cool for a few hours or so,I leave it over night.
 then blend a portion at a time through a colander as in my photo on base sauce (do not over blend)using the back of a ladle slowly rub the sauce through the colander whats left in there can be put through again if at this stage there is a bit not going through throw it away.
 Before you make the portions of base sauce make sure that its all in one pot and stirred well then with a ladle take out in 3 ladles per meal stir now and again as you go and then freeze or use as you wish.
 
you should now have about 32 portions ready for the meals.good luck and let me no how it went Andy

I no this may seem a little mad but when i go into my local indian supermarket i an in total ore of whats around me,I spend ages just looking at the defferent spices and start to think i wounder if that would make a good curry or maybe thats whats missing my wife now will not come in with me as i'm in there ages ;D i then go to the halal part and look at the meat then the freezer section where yes i buy ready made and cut samosa pastry buy this time i have spent a fortune on stuff i will only try once and then put in my spice boxes or the 4 type of chillies i have put in my freezer ::)i love it there,
Am i mad? :
 andy

HI,
  Just wondered how many different meals you could cook including your own made up ones. ;D and what are they?
        ANDY ;D
 

My nan who owned a farm near bridgnorth made for breakfast a mushroom sauce from a very old recipe handed down to her and then to me it tastes great but not good for the old cholesterol ;D the recipe is as i remember is.
 3-4 OLD FIELD MUSHROOMS FULLY OPEN(NOT BUTTON)
 NOB LARD (sometimes not used if the bacon is really fatty and makes own juices)
 4-6 RASHES HOME CURED BACON (put on breakfast at end)
 1/2 PINT GOLD TOP MILK
 pinch TEASPOON SALT
 PINCH PEPPER
 CORN FLOUR TO THICKEN
METHORD
 Put the lard in a frying pan add the bacon and cook when bacon cooked take out get a small saucepan add the oils from the frying pan turn heat to low add the milk chop the mushrooms and add to the saucepan add salt pepper leave to cook slowly for 10-15 mins or until mushrooms have cooked it will now have turned a grayish colour if it seems thin add some cornflour to thicken.As a small boy i loved this sauce and are really glad to still have the recipe to use.
           Andy
 

I dont know if this way has been posted before but if it has please delete?
Put a cast iron sizzler on the gas add a 1/2 teaspoon ghee or a little oil finely slice 1/4 of a onion add to hot sizzler cook well add your cooked tikka or tandoori etc heat 1-2 mins add sprinkle corriander then when very hot put on the wooden base add squirt lemon juice this will make the sizzling you get when it is delivered to your table.looks great tastes good.
  andy