We know that when we add base to the pan it should be hot to maintain the cooking process, what about tomato paste, if its like 6 tbl spoons full should it be hot rather than cold?

For anyone fancying to watch / cookalong


https://www.youtube.com/watch?v=bOhpK8HntSE&feature=youtu.be&fbclid=IwAR1n8OIbS4VxN_H1gwAp8xM0e9ca_lXaMrWEWNK9KX-kcxY2CZmhACnjQBI

Did anyone see the Mexico episode where they all tried different chillies? not one of them got hiccups, so for me no hot chillies were eaten, most i know including me get that when eating a hot chilli.

I have ordered a Paella recipe book from Amazon and have moved away from the Weber idea as I don

Marinated for 36 hours using Blades tikka Recipe

25% off a 12KG bag until April 9th so

Just wondering is it just me or does anyone else look to spice up a normal meal to satisfy the need for a chilli "fix"

I have been scurrying around for curry info on the net for a few years now, in that time i have never seen this site show up, has anyone else seen it before? have a look guys and girls.
A lot of info on there, unbiased, and informative.

http://www.cook4one.co.uk/c2/index.html

Phil, can you fill me in re the edible mustard oil please, thanks

Ok, so i tried cooking Chicken tikka two ways, one at 180c for about 20 ish mins and the other at 290c for 5 mins each side, both were cooked ok. Other half said the tikka cooked at the lower temp was juicier, i agreed with that but thought the chicken cooked at the higher temp looked the part, slight charring at the tips, dont get me wrong it wasn't dry just a tad drier than the lower temp cooked chicken.

Just wondering as a tandoor oven is hotter than 290c but draws in air from underneath would that mean although the temp is high the air is more "moist",  anyone have any thoughts, experience on this?

Just seen a video where the chef placed emphasis on crushing the leaves with your fingers as it increases the flavour much the same as when you tear tej patta leaves before dropping them into the pan, does anyone do this as a matter of course when cooking a curry?

Hi peeps this dip goes down well with the family

200g finely diced white onion

1 level tsp beetroot powder for colour
1 level tsp Mr Naga Pickle
2 level tsp smooth mango sauce
4 Dsp tomato ketchup.

Gently mix up all the ingredients and leave for an hour then stir before tasting to adjust levels of Naga / Mango to suit.

Ten mins to make, have a go

Im not allowed to cook them in the kitchen because of the smell, as it was raining i cooked them on a portable induction hob in the garden cabin outside  12 x 18ft with the doors and windows open, i cooked about 25, two days later it still smells of them, funny tho i get a fix from cooking them as much as i do from eating them, who else gets complaints from cooking curry stuff in the kitchen, yet eating is is no problem.

The way i understand it is that Restaurants pre cook for speed, so in order to replicate the texture / taste of what we eat out we should pre cook as well, if im pre cooking i tend to marinate and cook as tikka, if its going into a sauce i use hot air in the oven rather than grilling and only cook to it enough so it finishes off in the sauce.

I wondered what other forum members do ?

Cut a couple of bits of channeling to keep the tikka off the grill, cheap and cheerful

Made these for our Anniversary BBQ, mixed them up and let them "sweat" for an hour before adding rice and gram flour, they went down well.

Interesting video and well worth the watch


https://www.youtube.com/watch?v=BQcv8f76Yc0

I was looking at a site called Spicemountain, it has a drop down recipe section in a Recipe named "Mothersauce" it states add a glug of Mustard oil.
I do use mustard oil in my tikka marinade but have never used it for base, has anyone here used it?

https://www.spicemountain.co.uk

For curry houses lol, just made some blades tikka marinade up for bbq tikka drumsticks

Grandsons birthday party, he likes em