Some of you heat-finatics may be interested in this.

SnS 

The Hot Wok Set is a high-quality cooking product that makes it possible to cook the perfect wok meal. Wok Pan - 30 cm. round bottomed, carbon steel, wood handle, hook for hanging Gas Burner - cast iron, 7.000 Watt Gas-Kit - regulator and tube. Successful Wok Cooking requires not only a good Wok (ie cooking pan), but also a heat source underneath that is powerful enough to ensure minimul "frying" time, when needed, thereby sealing in the goodness in your food, and preventing that "boiled look", which always looks so unappetizing. The HotWok, in our opinion, provides a very good combination of cooking pan and heat source, giving you the potential to achieve professional results.

http://www.eurocosm.com/Application/Products/Cooking-products/hot-wok-GB.asp

also available here

http://www.jasminalfresco.co.uk/hot_wok_outdoor_burner_id22.html

More information here

http://www.laminvale.co.uk/brandspdfs/HotWok%20Brochure%202008.pdf

I have both the MDH Kashmiri Mirch and Deghee Mirch.

Side by side there is very little difference in colour although in day light, the Kashmiri is noticably redder than Deghee.

The Kashmiri has a more pungent taste (like paprika) than the Deghee which is both sweeter, smoother and hotter.

My next Madras (SnS's) will be using both of these.

SnS

Photo below left = kashmiri, right = deghee (deggi)

This is a Madras recipe to go with the SnS's Base June 2008. Base recipe can be found here


(makes 1 portion)

About 250 ml of SnS's base per portion

garlic paste
tomato paste
ginger paste

about 1 tsp of each gently fried in 2-3 tbsp of veg oil for about 1-2 minutes (without burning)

then add

0.5 tsp coriander
0.5 tsp cumin
0.25 tsp turmeric
1 tsp chilli
0.5 tsp kashmiri mirch
some dried methi

gently fry until toffee aroma, then turn heat up to medium/high.

after a few seconds add some base
fry (it should sizzle)
after a few seconds add some more base
fry (it should also sizzle)
add a little water (keep the heat up)
add pinch of MSG (or salt if you prefer)
add pinch of garam masala
add more base (keep stirring)
add more water (to keep it from sticking, turn down the heat)
add more base
add prawns (or precooked meat) and heat through
reduce until right consistency

The above method should take about 15 minutes and takes a little practice.

Enjoy 

Based on using the main ingredients as used in the Saffron Base, a few weeks ago I started experimenting. Many thanks to Bobby Bhuna for being the first to test both the Base and the Madras recipes.

The main aims were to:-

a) improve the flavour
b) produce smaller batch volume
c) simplify the method
d) use less oil

Here is the result. Much improved when compared to my original Saffron base. A simple Madras recipe (to go with this base) to follow.

5 ml = tsp; 15 ml = tbsp
Weights shown are peeled, skinned and deseeded

For the base:-

Makes 2.65 Litres (reduce or extend final cooking time to achieve this)

700g cooking onions chopped into 8 pieces
4 large garlic cloves roughly chopped
15g of fresh ginger root roughly sliced
1 red (or green) pepper, cut into 16 pieces
120g salad potatoes cut in half
120g carrot sliced (2-3 carrots)
1 large tomato cut into four
20g coriander stems finely chopped
200ml vegetable oil (I used mazola)
1500ml water
1 tbsp salt

2 tsp cumin powder
1.5 tsp coriander powder
1 tsp turmeric
1 tsp chilli powder
1 tsp Kashmiri mirch (MDH)
1 tsp Madras powder (Rajah)
0.5 tsp fenugreek powder

Chuck everything into a large pot. Boil for 45 minutes covered.
Add 1 x standard tin of chopped tomatoes (400g)
Add another 500 ml of water
Liquidise thoroughly (at least 5 minutes)
Simmer (rapid) for another 30 minutes uncovered.

Done  ;D

Expert Village site

http://www.expertvillage.com/video-series/4504_chicken-biryani.htm

SnS  ;D