I had a curry recipe I wanted to try but it called for korma paste. And the last thing I felt like doing was going to the shops for one item. So, I decided to make my own. I am not sure how authentic it is, but everyone loved the resulting curry so it must have been good.
I have come to the conclusion that people create WhatsApp chat groups so that they can be in charge of something. It gives them a sense of purpose; and being the boss and in control gives them something to do. I have seen administrators point out behaviour that does not conform with their expectations of the group. And lo-and-behold if you overstep the lines envisioned by the creator. What I rarely see is people sticking to the etiquette of group chats. To me, the most important one is not leaving voice notes. Personally, I don’t have the time to listen to each and every one. But they could be regarding an emergency so I have no choice but to listen. And when it comes to emergencies, these are the only messages that should be left on the group between 9pm and night and 7am the following morning.
If a group is set up for a specific reason, people should keep to the purpose of that group. No-one should share irrelevant messages, fake news or spam the members in the chat. And when you have something to say, do this in one text. If you can contribute to the conversation, do so, but make sure your private messages stay off the group. Especially if you want to air a grievance or take up an issue with someone. One-on-one conversations are not meant for group chats. To me, the most important tool for these types of conversations is the mute button. This way I am not bombarded with messages all day long. And if a chat gets too much for you and you want to exit, do so politely, informing the group before you leave. Do you have a rule for group chats that I have not mentioned?
Click on the links for conversions and notes.
- 3 cm fresh root ginger, peeled and roughly chopped
- 3 cloves garlic, peeled
- 1 shallot, peeled and roughly chopped
- 6 cardamom pods, crushed
- 5 cloves
- 2 bay leaves
- 1 thin cinnamon quill
- 1 blade mace
- 5 mls ground coriander
- 2.5 mls garam masala
- 2.5 mls paprika
- 2.5 mls ground turmeric
- 2.5 mls cayenne pepper
- 1.25 mls saffron threads
- Place the ginger, garlic and shallot into a blender and blitz until smooth
- Place the cardamom, cloves, bay leaves, cinnamon and mace into a dry frying pan
- Temper over a low temperature until you can smell the cinnamon
- Add the coriander, garam masala, paprika, turmeric and cayenne pepper
- Temper until you can smell the spices then add the saffron threads
- Take off the heat and leave to cool
- Tip into a spice grinder and blend until fine
- Add to the onion mixture and blitz to combine
- Use as per your recipe or store in a sterilized glass jar and use as needed