one tip i read somewhere really worked for me - finely slice the onions, sprinkle a pinch of salt and microwave for like 4-5 minutes on a paper plate or bounty . The microwaving dries up the sliced onions a bit and speeds up caramelization for beautifully browned onions.

Bunch of us drove in from the burbs and hit Chima this last Friday. We enjoyed the experience - its totally not our usual thing but their RW deal was good. May not return since we are not huge huge meat eaters but it was good for a one time experience. Had really delicious hot choc at max brenners after.

Its great hearing from others abt their RW experiences. Great thread.

hey kateearle, the texture of home made paneer is more like ricotta or small curd cottage cheese(maybe a little drier though) , while store bought is pressed into firm blocks. I took a look at the recipe link above - if you use store bought paneer you can pretty much follow the instructions completely. If you do get to making paneer at home, you can mash up everything but the paneer in the FP and then fold in the paneer.
Hope this helps

I second the pressure cooker use. Usually fill it up so total volume of oats + water = 1/3 or 1/2 the volume of the pressure cooker. We do this every week.Once cooked, my husband likes his with milk, a banana , walnuts and some brown sugar. I like mine with slightly sour yoghurt and salt.

yea to lamb vindaloo as well. Atleast have one every week for lunch. Needs a touch of salt in the curry though and its perfect.

Usually Garam masala is more of a finishing spice in vegetarian dishes - i.e you sprinkle some over the top just before you take the curry off the stove. I only make the one dish with boiled eggs which uses GM more as a main flavor. Basically chop up a red onion, saute. Add chopped boiled eggs and lots of GM, salt to taste. Finish with chopped coriander , maybe some lemon juice. Its a really nice combo.

Nick Malgieri has a great tip for bundt pans in his Modern baker book. Grease with shortening or butter and then sprinkle bread crumbs and respray with pam . I made a date walnut bundt cake and it released perfectly.

well if you could cooling them upside down is the best, sideways is easier for small things like ramekins with no lip. Problem is for souffle type things, just letting it cool slowly might end up with a overbaked product. It is a fairly delicate thing.

I make these angel food single serves that might help you.
http://cake-works.blogspot.com/2008/0...
The trick is to treat them like a souffle, butter and sugar the giant cupcake walls and once baked lay them on their side until they cool or else they collapse.

hope this helps