I got recipies for Madras, Dopiaza, and Keema (Kee mah???!!! as my wife calls it) therapy as well as samosas, aloo ghobi, peas pototo and carots in cumin and a few other bits and pieces. Willing to swop or give if anyones interested

i make my own paneer (goats milk cheese made on basis of acid base i.e lemon or vinegar, not rennet) from my goats!! so just made paneer and spinach (actually with chard leaves and my kids even liked it)... if u have a goat i can tell u how to make paneer....maybe can do same from buffalo milk?

Try some of the recipes posted on the thread "Like Thai Food, Miss Spuds". Some are Indianish.

Here ya GO any complaints see Ajarn.

No better site!

(That'll be 10 bucks, pls L)

"Paneer" is not restricted to goats. In fact it should be from cows milk, just like "ghee".

queso fresca in mexico , goats milk only, but same same ..... if i move to thailand and cant keep goats guess i'll have to work with a buffalo for milking i dont drink cow's milk.... horse and donkey milk is disgusting tasting... dont ask........

http://recipes.indiaserver.com/ try this there a a few

i make my own paneer (goats milk cheese made on basis of acid base i.e lemon or vinegar, not rennet)  from my goats!!

Bina, I make it from milk from the supermarket, but tastes just as good...love it especially in that bread stuff thats a little salty.

Here ya GO any complaints see Ajarn.

No better site!

(That'll be 10 bucks, pls L)

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Good site Udon! I'll peruse it and the cheque will be in the post.

I note in the list of "Indian ingredients" there is only one entry for 'cardamom'. I have recipes that require either black or white/green cardamom but I have been unable to find black cardamom anywhere around here (even Malaysia and Singapore). I have them hand carried from UK.

Jay, by 'black' do you mean the outer shell or the black seeds inside the shell.?

Jay, by 'black' do you mean the outer shell or the black seeds inside the shell.?

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Both the shrivelled shell and the seeds are black. I used to use the ground up seeds for making garam masala but it was a pain in the arse getting the skins off. I think they are mostly used for adding flavour in their whole form (slit) and then discarded prior to serving.

I have been unable to find black cardamom anywhere around here (even Malaysia and Singapore).

We have an Indian shop on Samui, but you can get all spices from this phone No. in BKK, make the order and ask for Bank Acc. to transfer money and they send next day...great service too.

02 621 3070

I have been unable to find black cardamom anywhere around here (even Malaysia and Singapore).

We have an Indian shop on Samui, but you can get all spices from this phone No. in BKK, make the order and ask for Bank Acc. to transfer money and they send next day...great service too.

02 621 3070

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Do they have a website, steve?

Not that I'm short of anything at the moment but it will be good for future reference.