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Messages - Chillibotty

Pages: [1] 2
1
Spices / Re: What chillis do you use?
« on: September 04, 2005, 07:46 PM »
Quote from: Mark J on September 03, 2005, 10:03 AM
Those chocolate habaneros look awesome! Any chance of posting me some seeds?? ;)

Unfortunately Mark I sell the seeds for a living so I can give them away, specially the Choccy habs, lol

If you want to check the website out I'll PM you the address.

cheers

Gaz

2
Just Joined? Introduce Yourself / Re: Hi, Im a newby!
« on: September 02, 2005, 05:11 PM »
The karachi was the first ever curry house I ever went to, top place.

Like I said about the Kashmir..........Attitude! ;D

The Kashmir probably keeps the morgue topped up!  ;D


Gaz

3
Just Joined? Introduce Yourself / Re: Hi, Im a newby!
« on: September 02, 2005, 01:46 PM »
Another good one Ray is the Kashmir, the one downstairs next to the morgue ::)

Nice curry but with attitude from the staff, or is it just me! lol


Gaz

4
Spices / Re: What chillis do you use?
« on: September 02, 2005, 11:39 AM »
These are the Chocolate habaneros, my prefered choice of heat ;D

These were home grown last year.


5
Tandoori and Tikka / Re: Tandoori chiken in brocolli batter
« on: September 02, 2005, 11:24 AM »
Yup, nice and fluffy batter.

Im going to make this tonight so I'll take a couple of pics and post them.


Gaz

6
Just Joined? Introduce Yourself / Re: Hi, Im a newby!
« on: September 02, 2005, 11:22 AM »
Quote from: raygraham on September 02, 2005, 07:46 AM
Which restaurant in Bradford? I live and work round here and might have met that fiery fiend myself!

Ray G

End of Lumb Lane, the town end.

Its not actually on Lumb Lane but over the main road into town  opposite a carpark.

Gaz

7
Tandoori and Tikka / Tandoori chiken in brocolli batter
« on: September 02, 2005, 01:17 AM »
It might sound a bit strange but try it, I think you will be surprised  :)

Marinate the chicken in the tandoori massala over night with a little oil, 2 cloves of garlic, lemon juice, 2 scotch bonnet chilli's (chopped) and Greek yogurt (i use Greek as it gives a creamier texture)

Cook in a hot oven (220c) until done.

Batter:

I mix my batter by eye so I cant give quantities I'm afraid but here are the ingredients.

self raising flour
1 egg
water/milk....50/50
1 tsp baking soda
2 Broccoli florets chopped fine ( just the flowery bit at the top, no stalk material at all)

Mix all this up to a thick batter.

Take a piece of the tandoori chicken fresh from the oven and let as much sauce drain from it as possible then roll in flour and dip in the batter to coat it.
deep fry immediately until the batter puffs up, repeat until all pieces are fried.

serve as a finger food with the sauce as a dip.

cheers

Gaz

8
Just Joined? Introduce Yourself / Re: Hi, Im a newby!
« on: September 02, 2005, 01:00 AM »
Hi Guys

It certainly is a great site, great recipes, well, great everything! ;D

Yup, I like my curries hotter than hell and have only been beaten into submission once by a Phall in Bradford, Christ! talk about gum throb :o

Chillibotty, ha ha, its all I could think of at the time. I don't suffer from chili botty anymore after the years intestinal abuse, I must have built up a tolerance!

cheers

Gaz

9
Spices / Re: What chillis do you use?
« on: September 02, 2005, 12:35 AM »
Curryqueen,

I agree about the chilli powder and never use it myself, I always use fresh habs when available or if not Bird eyes.

What habs do you use ? I prefer the chocolate ones as they are quite a bit hotter than the scotch bonnets.


regards

Gaz

10
Spices / Re: What chillis do you use?
« on: September 01, 2005, 05:09 PM »
Hi Ray

I think chillis are easy to grow once you know what enviroment they like.

The windowsill is ideal and they can be grown all year round if given a sunny spot.

As I said before I use habaneros (the chocolate variety) because I like the fruity heat they give.

I think the run of the mill indian ones are cayenne types which are hot but no match for the habs.

It was my life long love of all things hot that got me into growing them to the point where I now trade online in chilli seeds/plants etc but enough of the plugs, I came here to talk about curries!

Does anyone eat raw chillis along with their curry? maybe its just me but I cant get enough of them, you definatly build up a tolerance as far as the heat goes.

Ive got a nice recipe which Im going to post later tonight when I have more time, its a home made affair which turned out very nice. Tandoori chicken in broccoli batter!

cheers

Gaz

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