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Hi Pete,This base that you have had good results from, how much oil did you add at the start?? I am a little confused about the chicken seasoning, which one are you using?? Is it liquid or a dry seasoning?? I will try this base on your reply and let you know what results I get.? Sounds interesting!? I assume that you are using enough oil so that you can use it to start dishes off from the top of the gravy.
hi pete how did you get on with the rajver sauce? i have said that you can cut down on the no. of chillies you put in the base.what did you make using this base? how was it compared to the others you have used with the exception of the heat. did you use the masala and did you add any extra water to get the right consistency. the heat does mellow with time and i have kept the sauce in the fridge for a week with no adverse side effects but i stil think if you use the oil saved from you deep fryer that has had onion bhajis and peppers etc the smell when cooking the final dish is fab. made a vindaloo last night took of the heat when done covered but before left it i sprinkled garlic powder liberally over the top then left for 10 minutes before eating certainly added bit extra something and a little garlic heat yummy regards gary