hi this is a traditional pan used in Indian restaurants  it generates the heat all over the pan so doesn't contain any "hotspots" or cold spots like a non stick pan does.there was alot of concern about Ali pans in the past with regards to the element of the surface coming into the finished dish cooked.they are the best pans to use for even heat distribution if you are weary about the aluminium surface entering your food use non stick although 1000s of restaurants still use these pans as i do as the norm  with no side effects reported 

hi guys  i made some sheek last night preped the day before  i cooked them for about 5 mins nice and tasty but very dry the mince i used was very lean keema lamb mince should i have added oil to the mixture before cooking they were grilled under oven  many thanks :

hi all i joined on Wednesday and thought i had put a intro on already  seems i hadn't  any way i am 48 and i have always had a passion for curry since the early 70s i have already posted some recipes on the site  i used to be a Indian NVQ assessor so have lots of recipes collected from various restaurants on my visits its great to have a site like this so people can "bounce"ideas from one another wish you all well in tour endeavours happy cooking and as the proverb goes "if at first you dont succeed...................................

CHICKEN PHAL (very hot recipe)
Ingredients
1 lb chicken cubed
1 large onions
4 tsp hot chili powder
1 red sweet pepper
1 tomato
6 chilies
2 cloves of garlic
1 tsp ground ginger
1 Heaped tbls of extra hot curry paste
1 pureed tomato
Fresh Coriander
2 tablespoons Lemon Juice

Preparation
Chop the onion and red pepper into large pieces and fry lightly, add  the chicken, fry until pale.
Add the ginger, garlic, tomato puree, chilies and chili powder.
Fry on high for about 3 mins stirring occasionally

Mix in the tomatoes, curry paste, lemon juice and bring to the boil.
Simmer gently for about 10 mins and serve garnished with coriander

8  medium sized pieces (about 800  grams) of chicken
1  cup(s) browned onions
2  tablespoon(s) each of sesame and poppy seeds dry roasted
2  tablespoon(s) grated coconut roasted till dry
?  teaspoon(s) turmeric powder
1  tablespoon(s) each of ginger, garlic pastes
4  medium onions finely chopped
1  tablespoon(s) red chilli powder
2  large tomatoes chopped
1  teaspoon(s) hot spice mix (garam masala)
2  tablespoon(s) coriander leaves finely chopped
2  tablespoon(s) oil
salt to taste
finely chopped coriander leaves for garnishing


Make cuts on the chicken pieces. In a bowl mix together half of the ginger-garlic paste, turmeric powder and salt to taste. Mix well. Rub this marinade into the chicken pieces very well and allow to marinate for about an hour.
Grind together the browned onions, roasted coconut, sesame and poppy seeds to a paste.

Heat the oil in a heavy-bottomed pan till hot. Add the chopped onions and fry for a few seconds. Add the ginger-garlic paste and fry till the onions are browned. Add the red chilli powder and fry till it is aromatic. Now add the chopped tomatoes and fry on medium level for about 3  minute(s) or till the fat separates from the sides of the pan..
Add the chicken pieces and fry on high level for about 2  minute.
Add the ground paste, water and sprinkle salt to taste. Mix well. Bring to a boil. Stir in Hot spice mix and chopped coriander leaves. Cover and cook on low heat for about 30  minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves.

TIP:

Traditionally this is a very hot and spicy dish. The level of spice can be toned down by reducing the amount of red chilli powder as per taste.