Went shopping on Friday, like I said and spent a good deal getting all the stuff I needed for now, to tide me over until I get my burner down from the in-laws, along with the yoghurt maker and a few other things.
Here's the haul
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I got a pan, a spoon and ladle, a tawa, chappati fluffer, a load of spices, herbs, dhals, flours, oils and pastes, along with some nice mutton and some lovely chicken from the in-store butcher
I have been saving like mad for the day and didn't hold back.So today, after unpacking, repacking and generally faffing quite a bit, the time came to do something with it all and the girls democratically decided on Garlic Coconut Chicken, Samosas, Onion Bhajis and Chappatis, along with Pilau Rice.
The first job was the samosa filling and for that I used a bit of chicken I had left in the berth we call the fridge. I also had a bit of minced beef left so it went in too. With the meat, I put some carrot, potato, sweet red pepper and mango.All this was then spiced, fried and left to cool while I did the pastry.
Once the pastry was done, it was then on to chappati dough, which was also left to do its thing for a few hours. I used Chris' (H4ppyleaders) recipe from his amazing Chappti 101 video - so easy and worked like a dream - thanks Chris
Then I made the onion bhaji mix, which was CBM's vol 1 OB's and made the only blunder of the day
I left the mix too long and it got REALLY wet! I added more flour to try and dry it up a bit, but in the end, it was a bust. The taste was pretty damned good, but it woulld be weaker than normal and the texture would also be better - lessons learned for next time! 
However, though I had to spoon it into the hot oil, when it had had fove minutes, I removed the bhajis from the pan and then cut them into bite-size pieces, so they became bhaji-bites. Nice enough, though not what they could have been.Then it was on to pre-cooking the chicken pieces for the main dish. This went well, using CBM's Vol 2 recipe for the pre-cooking. Very VERY nice it is too, Mick
After all this and washing up FIVE TIMES - you must clean as you go on the boat, or you very quickly get swamped with dirty pans, plates, bowls and so on.
I sat and had a nice coffee and chilled for a little before the final job which was to cook the curry!
All went smoothly, as I had preset all the stuff in order, in the little stainless shotglasses I showed on another thread.
So, we ended up with something eminently edible, tasty and above all - completely home-made. My chappatis, or rather - Chris' recipe went down a storm and when everyone watched them puff up with steam, it was a golden moment for me :lol:
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Obviously, those who are careful with oils or dont like it can remove before serving.Overall, I am very pleased with the equipment, the ingredients, the recipes and the tastes. I have a few things to tighten up and make sure I learn, but I am pleased with what I achieved in the time and space I have available.
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Bests,
Pete
he he he.