Ah haaaaa.
That clears up the process. Thank you JD. Totally appreciate the time taken to reply
If required I shall try the few extra minutes with Varoma temp and basket. I'm honestly still not sure how adding paper towel like this would cause it to thicken. My tomatoes are calling.

Thanks Achookwoman
Thanks AussieBrenda
I use a Neways product and rinse thoroughly. I thought of substituting lux flakes as an alternative to velvet but they aren't suitable for my front loader.
I actually think I might trial it and try the vinegar rinse with extra rinsing as I usually do.
Will post my results in the original thread if anyone else has sensitive skin issues.

I think I found it on here somewhere. Hang on I'll have a look.

This non food recipe loos great and I cant wait to try it.
Can I just ask a question if anyone has any input into skin allergies/sensitive skin etc.

Myself and my daughter who suffers asthma and eczema have extremely dry skin. For years we haven't used soap to wash our bodies, wash hair, or wash clothes. We always use pH balanced products and soap is a big no no in our house. My vocation is also in healthcare and particularly the skin care of elderly people with leg ulcers and I educate nurses and clients on omitting soap and using ph balanced products to improve their skin. Basically all soaps have a pH of between 9 and 11 on the alkaline/acidity spectrum and the normal acid mantle on our skin is between 3.5 and 5. Soaps strips of the protective acid mantle for 30 minutes in a normal healthy young person without skin problems. Longer for older people and you can imagine the onslaught on skin in people with eczema.
Anyway, long story short - does anyone with sensitive skin or dermatitis/eczema etc etc have any experience using this recipe. I'm loathed to purchase soap and bring it into our house but desperate to make a recipe like this (but not keen to exacerbate our skin conditions as it takes ages then to re-wash everything in our house and start using more steroids etc to solve a problem we have under control now).

 

Many thanks in anticpation

Hi again Amy, I am so sorry this took longer to post than I first indicated. I had a family drama that took my time and this is the first opportunity I've had to get back on here.
Ok so the non TMX recipe is:
In a can of coconut milk boil your cut up pieces of zucchini. You may use coconut cream if desired. You may also add more water to just cover your zucchini. You don't want to over do the amount of liquid as the zucchini doesn't take too long to cook and there is no Dahl in this recipe to absorb excess liquid. It really all depends how creamy you want the finished product to be and how much white ir yellow zucchini you have to put in.
So to this mixture add a few fenugreek seeds, a few fennel seeds, slithers of garlic (I add multiple cloves like 6-8), small pieces of ginger (you might like to blitz up the ginger and garlic in TMX to really extract all the flavour!), salt, a pinch of tumeric, roughly chopped onion (small sized onion), 6-8 curry leaves, and a cut up green chilli (with or without seeds dependant on your preference - you may even just place in the chilli cut in half and whip it out at the end).
Really then all you have to do is let it all gently boil down , stirring occasionally, until the vegetables are well soft and the amount of liquid is right (like a curry consistency)
This recipe also works really well substituting eggplant for zucchini. It's smooth and velvety and glides down ones gullet!! To the eggplant variant I add a few chopped tomatoes and some cumin/garam masala. It's not as pretty looking as the zucchini recipe because it finishes up brown instead of white/yellow.
I've only ever done the white zucchinis but I can't see why yellow ones would be any different. You could add more turmeric to the yellow recipe.
No reason why you couldn't add a handful of red lentils at the start too to make it more like a Dahl and soak up excess liquid.
Lets know how it goes.
I'm sure this could be done in TMX by blitzing the chilli onion garlic ginger and then adding the rest and cooking on sp1 with butterfly. I just haven't done it yet so don't want to put up the formal converted recipe without testing.
As you can tell, the recipe is not hard and fast quantities. All my curry recipes are this way as it depends on what's on hand and how much spices/heat you want etc.
Serve with rice of your choice as with mainstream curries. It's a South Indian/Kerala (malayalee) dish from my dear MIL which are often more coconut dominated. Not all curries have to burn your tongue off. This one would go really well with a baked fish or chicken and a hot chilli pickle on the side. Puppadums or bread mandatory.
Enjoy.

Yes just in pop up jars for storage in cupboard.

Thanks GF, it worked a treat. Much appreciated. Now I'm onto it.

Thanks all. This is all excellent info especially re overloading the bowl and sizes of food to blitz etc.
Can I ask though - what exactly does "releasing the blades" or "stripping the blades" mean??

Also, an IT question: I'm on tapatalk and I can't find where to start a new post/question. Any tapatalk users can tell me how to start a new thread. I can only work out how to "reply"? Thank you in anticipation.