Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: haldi on November 22, 2008, 05:13 PM
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I've been cooking with my tandoor again
It's just the weather for it
I actually got hot
I made some tandoori rotis
Dead easy ingredients :- chapatti flour and water
Slap them on the wall of the tandoor, and they blister and cook.
They are amazing with salty spicy food
Particularly brilliant with dhalls
The naans turned out well and the tikka seemed to disappear as soon as it was cooked!!
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Looks absolutely Fab Haldi!!
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Looks very nice! Where do you keep your tandoor?
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Hehe haldi!
Your subject line reminded me of the song by Peter Shelley called..'Love me love my dog', except here it's 'Love me love my Tandoor!'.
Anyway, you are a lucky sod having a tandoor in this weather. You are right it's perfect for it. Great pics too.
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Looks very nice! Where do you keep your tandoor?
I have a small porch where most normal people would hang their coats.
I keep it there, and hang the skewers, instead
Thanks SS and UB for your comments
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You actually got hot? What on earth do you mean lol. Fab pics mate thank you.
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Saturday was really cold
Someone told me we got down to -4c last night and there was a thick frost to prove it.
I'd prepared the tikka and the naan dough last night.
I used a little too much colouring, or was it that Deggi Mirch?
It's a very bright colour, is it natural?
I've checked the packet for ingredients and it is extremely vague.
It's the first time I've used Deggi Mirch.
The tikka was really tasty
I didn't want to waste the tandoors heat, so I dried a load of washing on it after cooking!!!
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Haldi, it looks amazing you lucky sod and the food fantastic. Where did you get it from?
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Where did you get it from?
Hi PP
I got it from here
http://www.tandoori-oven.com/
They've changed hands since then, though
I don't think they make the size, of tandoor, I bought
I've had so much enjoyment from it, but it does stink the house out
It's smokey, even though it runs off gas
I dread to think how many fumes, you'd have with a charcoal tandoor
I think Bruce Edwards said he had one like that
You really need some sort of an extractor
Having a few windows open, isn't a good alternative
I wish someone else would buy one
It's a bit of a lonely pursuit
I know loads of Asian people, and none of them have one either.
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they've had that 'new domestic range coming soon' banner for a long time now.
i have a tandoori-q charcoal oven and it is superb although i think i would prefer the control that gas gives.
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Thanks Haldi.
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they've had that 'new domestic range coming soon' banner for a long time now.
i have a tandoori-q charcoal oven and it is superb although i think i would prefer the control that gas gives.
Hi Martin
have you taken any picures of your cooking?
I nearly bought one of these
How do the naans come out?
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Hi Haldi, yes i posted something during the summer last year (i forget where)
the Naans were the best thing about the cooking for me because they are basically restaurant quality, it very much looks like yours are too judging by your pictures.
how long does your gas tandoor take to heat up? mine takes a good couple of hours to reach the critical temperature to hold the naan to the wall (and singe my arm hairs off :P)
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how long does your gas tandoor take to heat up? mine takes a good couple of hours to reach the critical temperature to hold the naan to the wall (and singe my arm hairs off :P)
All the chefs in the restaurant have no arm hairs either!!
I always wear an old jumper to protect me
My hand is covered by the naan "cushion" (I don't know what you call that thing)
My tandoor takes about an hour to be "naan" hot
I'll have a look round for your pictures
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Hi haldi,
When i worked out there i started as and spent 4-5 months on a charcoal tandoor it stayed lit nearly all the time and rather than a jumper i used two legs off a pair of old jeans.you put one leg inside the other then fold in front of your hands were you grab the naan pad but if the oven was not quite hot enough when the costumers came you had to but the naan lower in the oven nearer the charcoal.And yes it bit me under the top of my arm twice in 5 months ;D i could not have swore as i cooked at the front of the restaurant were people used to come and watch ;D
Andy
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YOU LUCKY LUCKY LITTLE HALDI IT ALL LOOKS SO GOOD HAPPY COOKING BET IT TASTES GREAT
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YOU LUCKY LUCKY LITTLE HALDI IT ALL LOOKS SO GOOD HAPPY COOKING BET IT TASTES GREAT
Thanks Graham
I got the tandoor four years ago
It was expensive but I've had so much fun with it
And the food cooked from it, is always great
It's in my garage now
The best times, are on cold crisp days
Beautiful blues skies, with the tandoor packing out oodles of heat & tikka aromas
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Hi All,
Having made my own charcoal tandoor some time ago and having got rid due to the amount of babysitting it required and the effort required for one session,
I have recently bought a steel lined tandoor from a takeaway 'up north',
I removed the original burner as it was very rusty and put in a boiler ring burner 8.8 kw rated. I used a tawa plate as the heat buffer with ceramic briquettes.
I know some may think this would not be as good as a clay oven but as most Balti houses use a large steel lined tandoor for the huge family naans then it's good enough for me.
I obviously have no cracking of clay issues. The naans come away from the side very easily.
I also added some charcoal to the tawa plate for smokiness. I honestly feel having tried it with out the charcoal I get plenty of smoky flavour from the smoke produced by juices from the meat being burned off.
This produces excellent tikka, sheek keabs and naan breads.
Its all well and good having this bit of kit but the bugger (sorry George) has bitten me already.
Cheers,
Mick
The Tandoor
(http://i1116.photobucket.com/albums/k567/currybarkingmad/tand2.jpg)
Nearly there
(http://i1116.photobucket.com/albums/k567/currybarkingmad/tikkasheek.jpg)
Lovely
(http://i1116.photobucket.com/albums/k567/currybarkingmad/tand8.jpg)
Naan nearly done
(http://i1116.photobucket.com/albums/k567/currybarkingmad/nearlydone.jpg)
Nice
(http://i1116.photobucket.com/albums/k567/currybarkingmad/tand5.jpg)
That hurt!
(http://i1116.photobucket.com/albums/k567/currybarkingmad/burn.jpg)
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That looks fantastic! So is the tandoor second hand from a takeaway? How much did it cost?
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That looks fantastic! So is the tandoor second hand from a takeaway? How much did it cost?
Hi Ramirez,
I bought it off a bloke whose job was buying and selling second hand restaurant equipment.
It cost me 190 quid and I replaced the burner for 25 quid.
They go for about 400-500 quid new.
Still a lot cheaper than those small garden tandoors you see about.
Mick
Why won't it post pound signs ???
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That is a bargain if ever I saw one. :o One day I will own one of these ;D
Why won't it post pound signs ???
Bug with the forum software, I believe.
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Hi Mick,
Very nice indeed, but that burn looks painfull. :o
How long does it take to come to temperature?
Sincerely,
Jealous of Sussex!
:)
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Hi Mick,
Very nice indeed, but that burn looks painfull. :o
How long does it take to come to temperature?
Sincerely,
Jealous of Sussex!
:)
Malc,
Its only about 15 minutes with that burner in and that's on half power.
Mick
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[T]hat burn looks painful. :o How long does it take to come to temperature?
The burn ? Just a tiny fraction of a second, unfortunately >:(
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[T]hat burn looks painful. :o How long does it take to come to temperature?
The burn ? Just a tiny fraction of a second, unfortunately >:(
I hear you Phil,
I actually heard it sizzle before I sharply withdrew.
Mick
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I actually heard it sizzle before I sharply withdrew.
Nasty ... At the risk of teaching an eskimo to fish, immediately putting it under cold running water and leaving it there for ten minutes is by far the best first-aid treatment, and can in all but the very worst cases result in little or no pain subsequently.
** Phil.
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I actually heard it sizzle before I sharply withdrew.
Nasty ... At the risk of teaching an eskimo to fish, immediately putting it under cold running water and leaving it there for ten minutes is by far the best first-aid treatment, and can in all but the very worst cases result in little or no pain subsequently.
** Phil.
Followed swiftly by several cold ones, just incase ;)
15 mins is pretty good indeed. Certainly takes all the fuss out surely.
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just love the ingenuity - i'm totally sold on the principles.
i'm working on a wood fire oven (i know) for pizza at the mo to include if poss tikka and naan facility. if it don't work out then this idea might just even work for pizza.
ps for info pretty happy with my domestic oven for pizza at the mo turning out 6 min bake. trouble is when you know a 2 min bake is state of the art then you just can't compromise.
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That was a bargain price
I can't see it being made of steel affecting anything
It's the wrap around heat and the drips on the coals that give the flavour
Brilliant pics!!
I've not managed to successfully cook any veg in it
I feel somehow, it should be possible
They always end up burnt on the outside, but raw on the inside
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They always end up burnt on the outside, but raw on the inside
What veg are you using? Things like potato, cauliflower, etc. would probably need par boiling first.