Weather depending. They will!

Good luck with the chillies this year.

I've got about forty plants on the go consisting of a selection from:-

Fuego - New this year supposed to be 6 inch hot finger chillies - hopefully.

Scotch  Bonnet type - borrowed the ripe pods from the Eden project last year and dried them.

Finger Chillies - Proper tasty indian ones but not sure what they are called as I grew them from a mixed seed pack and dried them for the seeds - loads for this year.

Marconi Rosso & Hungarian Wax - Grew them last year big jalapeno like not really hot but are lovely pickled for pizza or kebab - still eating them now.

Planted mine at the end of january and they are all going well - four leaf stage. I had no trouble with germination I use an electric propagator. I can well recommend them invaluable if you grow a lot of stuff and want a early start especially for chillies, aubergines, toms etc. I use the Garland Super Seven second best bit of kit I've bought - only cost about ?20.00 from Amazon.

Bon growth and good luck at the show I got a first for my peppers last year at mine.

http://www.amazon.co.uk/Garland-Super-Windowsill-Seed-Propagator/dp/B000YA43HC/ref=sr_1_1?ie=UTF8&qid=1302000219&sr=8-1

I'm back,

Cheers! Ganesan. I would really like to try out  a new charcoal support in my nipoori - will it fit my old model? That bit takes a real pounding mine is well battered but it has seen a lot of action - rest of the oven is fine. I'll let you now how it performs if you send me one!

Bon support.

Hello again

Interesting improvements you have made to the new model of the nipoori. The stainless steel charcoal support will be a great improvement as my old metal one has took a good battering and was never really up to the job. I also like the idea of the BBQ grill fitting inside the unit this should lower the temperature inside and allow items to be cooked more slowly ideal as you say for larger chicken, meat and fish portions. I also reckon it will be especially perfect for pizza and ribs - I'm gonna try and fit a make shift grill inside my nipoori and do some experimenting with cooking times I'll let you know the results if you want.

Not to sure about the naan - it would have to be slapped on a very hot pan already heated up in the fully fired up nipoori then a quick hood off,  naan on, hood on routine if you know what I mean! Yep possible - I'll give it a whirl.

Shorter half of skewers for use on BBQ grill - suppose so if you are not using the unit as a Tandoor and are just doing a steak or something. But come on the only way to cook your satays or kebabs have got to be with the nipoori in moist, succulent tandoor mode!

Finally perhaps the most important thing you have done by enabling the fitting of the BBQ rack inside the unit is giving it the capability of being used as a smoker - hot or cool! May need a bit of a design tweak or not and most probably some sort of lid or pan placed on top but I can't see why it would not be ideal. Perfect for our cousins across the Atlantic the all in one Tandoori Barbecue Smoker.


Bon Bon

hi,

Can't see why not, food for thought.

Bon idea

Hi Ganesan and Khalsarule

Thanks, A great product that gives me the pleasure of tandoori cooking whenever and wherever I want. 

What I would like to know is why after all the rave reviews and other positive publicity the cooker enjoyed did you stop its production after just a couple of years? By what I can see there have been people trying desperately to buy the thing ever since it disappeared.

I was wondering have you considered manufacturing a larger portable model. My Nipoori is certainly fine at home or on a picnic providing for small gatherings - 6 skewers worth every 6-7 mins. But I am thinking of a larger event or pub setting where much more people could be provided for also would not a larger unit facilitate the bulk production of naan bread. Perhaps you should also think towards an industrial version for the restaurant or take away environment as obviously the antiquated clay lined ovens in use today can be replaced by more practical and efficient metal ones that still produce the same results - if not better - as your Nipoori oven proves even without the use of a lid. Perhaps it is finally time for the Tandoor to evolve like all other clay cooking apparatus have throughout the course of time.

Just a thought

Bon voyage


 

Hi Khaisarule,

A good lesson on Tandoori methods. Great to hear from someone else - especially one with such a knowledge and love of tandoor cooking - who also owns  a nipoori cooker and are willing to endorse its merits. I agree it is not a seasonable product I fire mine up outside, put the top half on, wait until it stops smoking then bring him in to the kitchen - no problem and I live in a small 600 year old thatched cottage. This boxing day we enjoyed Tandoori lobster tails followed by whole Tandoori quails all cooked inside whilst it snowed outside - what more could you want. Good luck with production, a great product that actually does what its supposed to do and at a fair price. I don't think you will have much trouble selling them I saw a ten year old  second hand one sell on ebay in November for about 120 pound.

Bon Tandoor

Hi Rhrodiharris,

Thanks for the marvelously informative reply concerning okra and the advice on how to try and grow it in the UK. Unfortunately after taking on board your points and other info that I have researched I have decided not to grow it as I was hoping to grow it outside. To get a decent growth rate it appears that you need to grow it inside and even then the crop per area will be pretty scarce. I have got a 12 x 5 foot "polywagon" type construction in my allotment but this is going to be packed full again with chilli pepper, sweet pepper, tomato, aubergine, cucumber and melon plants - no room for big okra plants I'm afraid. Oh well back to tesco for flappy out of date bhindi.

Bon growth

Hi Razor,

I like the look of that marinade. Surprised no salt is used in it though! I'll give it a whirl next time I knock one up. I will probably do the pre-marinade thing first with salt and lemon though.

I might also add some sought of mustard and try methi in my own marinade especially as I have just planted some fenugreek today.

Bon tikka

Quote from: solarsplace on February 25, 2011, 06:05 PM

Quote from: coogan on February 25, 2011, 05:26 PM


Works for me all the time! Perhaps you should try following the whole recipe rather than just looking at the list of ingredients and jumping to a wrong conclusion.

Bit of a harsh & unnecessary response! - I was thanking you for posting your recipe and asking a question with smiley icons all over it to show good intentions.

I try lots of recipes all the time and yours is on the list

Cheers

Yep,

Sorry! But I'm a touchy curry muncher.


Bon luck