Looking back on these pictures can't quite believe mine were from 15 years ago, how time flies.

Hi guys
At the moment I'm on holiday in Santa Ponca Mallorca and one afternoon last week we had a tandoori chicken tikka starter just has a snack really. Anyhow some of the accompaniments were real tasty so I asked what they were, I will get back to what they were later but he told me he would give me the recipe on my next visit.
Well that visit was today, forget the bloody recipe for the sauces I've got some 8-10 minutes of video footage on my I phone 4, I asked as many questions as I possibly could but them minutes went quick.
So when I get back home on Friday one of you better know  how I get it off my I phone on to this site.

This was my origional post when I was on holiday, Gazman 1976 its up to you now to get it off my phone onto this site.

Keep you all posted Chas aka EHC

Hi guys
At the moment I'm on holiday in Santa Ponca Mallorca and one afternoon last week we had a tandoori chicken tikka starter just has a snack really. Anyhow some of the accompaniments were real tasty so I asked what they were, I will get back to what they were later but he told me he would give me the recipe on my next visit.
Well that visit was today, forget the bloody recipe for the sauces I've got some 8-10 minutes of video footage on my I phone 4, I asked as many questions as I possibly could but them minutes went quick.
So when I get back home on Friday one of you better know  how I get it off my I phone on to this site.

Keep you all posted Chas aka EHC

I enjoyed this link "Class" 

Sanjeev Kapoor's KHAZANA

Hi guys

Anyone got a recipe for a chicken tikka pate tried it as a starter once but I cannot find a recipe, any ideas.

Cheers

EHC

How do I add a video from a mobile phone of myself cooking? I have tried putting it in several formats

This is a good one if we get the weather; an easy recipe came straight out my head


2-3 ounces of butter
2 tablespoons of olive oil
3 large cloves of garlic
1 teaspoon of rice wine
1" piece of fresh ginger
1 fresh chili
1 teaspoon of fish sauce
1 teaspoon of light soy sauce
1 tablespoon of fresh coriander
pinch of salt & pepper

Blend all the above ingredients

Next place 25-30 king prawns on aluminium foil and add all your blended ingredients and cover all the prawns with the marinade fold the foil and a screw it tight around the top, then add the same amount of foil again (double skin).

Marinade in the fridge for a couple of hours and put the aluminium bomb on the barbecue for 15 minutes if you haven't got a barbecue going I guess it will work in a pre heated oven.

The marinade can be mopped up with some bread or pour over something else you might be cooking; everyone found them very tasty give it a whirl you wont be disappointed.

Hi all
Has anyone tried using a Moulin Legumes Food Mill instead of an electric blender when making your base sauce.

A mate of mine was doing some repair work in an Indian restaurant and observed that they was using it to blend their base sauce, I have recently bought one and it definitely adds to the finished textures of my curry's; plus you don't have to wait for the oinion, garlic and ginger etc stage too cool down before blending.

Hope this information helps in your quest.

Regards

EHC

Hi guys I seen this method of cooking on Raj TV when you take the lid off the clay pot the aroma is a real knockout, must be cooked on the lowest possible flame for around 10 to 12 minutes.

I made this base today from ifindforu's recipe, the only thing I changed in the recipe is that I used mustard oil instead of vegetable oil the pictures are aimed at our new members hopefully its shows them what they are aiming for.

http://video.webindia123.com/cat.asp?cat=42

Worth a look people

Hi all

I have just made Terry's (A good curry base) again; this time i used mustard oil only and it definitely has that elusive smell and aroma that my local BIR has.

Please give it a try I definitely think it is a step closer to what we are trying to achieve.

Cheers

Chas

Hi all,
This is a madras from Terry's base, very pleased with the result the special spice mix does make a hell of a difference.

I cooked it in the pancake pan I bought about a year ago, made a hell of a mess on the kitchen worktop, so these pictures are after I cleaned up and most of all, before my little piranha fish got home. I forgot just how good that pan is, gets hot very quickly.

Well I made a balti from Terry's base, what can I say, I am more than happy, my wife tasted it and said its the best I have ever done.

I have always been happy with my previous efforts but I feel now as if I have been to curry heaven, for me this base recipe is the real deal.

I think you will enjoy this one  :


http://www.enjoythaifood.com/videos/

A friend of mine gave me this after I made him a few curries & gave him a few recipes.

http://www.cbel.com/asian_recipes/

http://www.refdesk.com/food.html

http://asiarecipe.com/larry/thaicurry.html

Hi all has anyone got a good recipe for end of meals deserts, just to finish the meal off; if there is any room left to eat it  ;D