Has anyone found any further information ive googled it and come up with nothing except the ebay listing

best, Rich

this looks ok Madmatt- i will give it a go

best, Rich

Quote from: Curry Barking Mad on June 19, 2011, 07:22 PM

Quote from: Unclefrank on June 19, 2011, 06:38 PM
Is it gas or do you have to fire it up with charcoal etc?
And can you leave it outside?
Really thinking about getting one but unsure if its worth it as i already have a BBQ and get really good results on that.

It is gas, it could live outside if kept under cover I suppose but I keep it in the curry shed.
I have to use it outside the shed as I have no extraction in the shed.
Having built my own clay/charcoal tandoor, I prefer the ease and cleanliness of the gas tandoor.
I wouldn't disagree with you about getting good results on the BBQ but this takes things to another level. The naan breads are really good.

Mick

Mick is there any chance you could put a couple more pics on mate - including the gas connection area as well - sorry to be a pian mate but i would like a look if poss
best, Rich

Quote from: moonster on July 25, 2011, 08:19 PM
Loveitspicy,

What an awesome looking Pic, I am not kidding i have went straight out and bought some spinach to make this tomorrow ;D

Abdul, thanks again for posting these mouth watering recipes

Alan ;D

Cheers Moonster

It was a nice pleasant dish after i realised my mistake

best, Rich

Quote from: abdulmohed2002 on July 25, 2011, 01:26 AM
Chicken Saagwala

Ingredients

152g to 180g of pre cooked Chicken
Spinach  400g
Basic tarka (60 garlic/40 ginger mix blend)
8 spice  1 tbsp
Tomato puree paste  1 tbsp
Salt   quarter tsp (according to taste)
3 clove of Garlic  chopped
Butter  1 and half tbsp
Gravy

Garnish

Coriander    
Piece of fresh lemon

Method

1.   In a frying pan, add butter instead of oil to make a tarka and salt.
2.   Add the spinach, chopped garlic and cook for 3 to 4 minutes to ensure it has been cooked.
3.    Add 8 spice, tomato puree paste and 1 ladle spoon of gravy; stir well and cook for 2 to 3 minutes to ensure the spices are nicely cooked.
4.   Add the chicken, stir well and cook for 2 to 3 minutes.
5.   Then add 1 pint of gravy and cook for 7 to 10 minutes to ensure everything is nicely cooked.
6.   Finally garnish with coriander and lemon.



If you would like to cook any other chicken dishes then please use the preperations at the beginning of the thread.

I will be moving onto vegetable dishes from next week using pre cooked vegetables.

Next week:

Vegetable Jalfrezi
Ingredients; jalfrezi paste, frozen mixed veg, frozen sweetcorn, frozen beans, red potatoes, cauliflower, green chillies, capsicums (red, yellow and green), red onions, tomato puree, coriander and tomatoes.

Paneer Tikka Jalfrezi
Ingredients; paneer, green chillies, capsicums (red, yellow and green), red onions, tomato puree, tomatoes, jalfrezi paste, and coriander.

Abdul it

Quote from: 976bar on July 25, 2011, 11:21 AM

Quote from: Razor on July 24, 2011, 11:01 AM
Hi Ram,

Many thanks for giving this one a try mate, and sooooo glad that that you enjoyed it.

Just a question, how much red food colouring did you use ;D

I am actually trying to phase it out and replace with something else such as paprika or kashmiri chilli powder but I don't want to alter the taste, so still a little work needed there on my part.

Many thanks again mate,

Ray

Hi Razor,

Try this Beetroot Powder as a natural red colouring agent for your curries

http://www.healthysupplies.co.uk/beetroot-powder-50g-hampshire.html?gclid=CJvY6seinKoCFQEa4Qod9QeHxw

Regards,

Bob

Razor i can second Bob's recommendation - it turn everything red depending how much you use and it aint that sweet

best, Rich

Quote from: coogan on July 25, 2011, 10:46 AM
That dish does look really great LIS. Thanks I grow a lot of cucurbitas and needed a good recipe to cope with a glut of them. I presume any type could be used in this recipe rather than just the pumpkin.

bon gourd

Yes mate any squash type
best, Rich

Looks like one for me today - thanks Abdul
best, Rich

Quote from: Cory Ander on July 25, 2011, 12:27 AM
Brilliantly presented post and photos LIS!  Excellent! 

Thank you CA - and here's a compliment to you my friend - like some of your recipes on here - mine are nearly the same but i love looking at and making good ones!! Thanks
best, Rich

Quote from: Razor on July 24, 2011, 11:32 PM
Hi Rich,

Ok, let me begin with......Wow, that really does look very good.  I am not into veggies that much my self but got to say, I wouldn't turn my nose up at this if I was offered it in a restaurant.

I have never cooked with any kind of squash for myself so not really sure what to expect.  I'm guessing 'sweet'?  This looks right up the wifes street, she loves her veg, so I may give this a whirl for her.

What a compliment from Abdul too, that he wishes to put it on his menu.

Very well done Rich.

It just goes to show, that even out of the ashes of cr0, a curry pheonix can still rise  ;D

Ray

Thanks mate - it does taste very good - - it was very filling - cooking with pumpkin etc is easy mate to be honest the carrot compliments it - as i said i didn't want to pre cook the pumpkin - didn't want it to over cook in the curry itself - i wanted the subtle flavour to cook through - it did. Again as many chilies can be added to spice it up.
I will be making a pumpkin and carrot dhansak next followed by pumpkin bhuna - not that i like pumpkin but as a veggie alternative it really works well - hope you give it a whirl Ray - let me know if you were in the wife's good books
best, Rich

p.s. its not too sweet nothing like a Korma - naturally sweet!!