In the past, I have found that if one re-heats popadom in a warm oven (maybe 120C), they are not fully crispy on being removed but become fully crisp when they have rested at ambient for a few minutes.  Today, having a couple left over from last night's eat-in curry at the Taste of India (St Austell), I removed them from the brown paper bag in which I had brought them home, placed them on top of the bag, and put the bag on the grill tray in the top oven.  I left them to come up to temperature for maybe 20 minutes, but when I removed them I was surprised to find that they were fully crisp, and the bag shewed clear signs of having absorbed oil from them (the bag was previously unmarked).  It would therefore seem that if one can arrange to remove (absorb) any surplus oil during the re-heating process, the popadom might well be ready to eat immediately rather than having to wait for them to crisp up.
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** Phil.

One unanticipated benefit of purchasing an "Instant Pot"-style multi-function pressure cooker that became apparent today is that having cooked oxtail yesterday, I can today take advantage of both the residual heat and the flavour of the broth in which I cooked the oxtail (flavoured with onion, leek and carrot, as well as Knorr beef stock pots) to cook the pigs' hearts that I had bought a few days ago (£3-00 for three, in Great Cornish Food, Truro).  As I also bought four sheeps' hearts in Morrisons (Bodmin) yesterday, I will then cook those in the same stock tomorrow (or the day after, if the pigs hearts are not fully cooked and require a further 35 minutes or so).  This means that when I then come to eat the oxtail / hearts, I will have only to cook the dumplings (for the oxtail) or the chips (for the hearts), thicken the heart gravy with Bonne Cuisine Madeira wine sauce mix and serve.  Considerably less hassle than trying to cook both meat and accompaniments on the same day.  I will, of course, bring the oxtail / hearts and broth back to serving temperature in the microwave oven, although I suppose I could use the m/f pressure cooker for that, if it is not currently cooking something else.
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** Phil.

Useful for those who don't want to make the classic 3-pint+ version.

https://www.spicesofindia.co.uk/acatalog/Chicken-Pathia-Recipe.htm

It is probably at least six weeks, and maybe more, since I last made and cooked seekh kebabs, but the hotel needed to evict some of my minced lamb from a hotel freezer so I ended up making seekh kebabs this evening.  My starting point was Syed's recipe, but when I read my transcript I knew immediately that I had made some changes, so sought out and used my updated version.  But I didn't read it thoroughly

Probably my fourth attempt, and I think that I can finally claim success on this occasion.  MTR dosa mix with extra whole fenugreek seeds and salt, left to ferment for several hours rather than the five minutes stated but otherwise to spec., then thinned with just a little water and whisked immediately before cooking; MTR sambar mix, made about ¹/₂ as thick as recommended with added mustard seeds and softened curry leaves; simple potato and onion stuffing, with just a little carrot for colour, cooked with salt, turmeric, black mustard seeds, softened curry leaves and a little hing.

** Phil.