Quote from: artistpaul on February 24, 2011, 12:18 PM
Hi People

If u hunt the antiques or car boot markets you can find the old half sized milk kegs used years ago in farms to collect & distribute milk

They are made from heavy aluminium and taper pretty much into the same funnel shape as this tandoor

Just cut the bottom off with an angle grinder and hey presto.


Price? Around 25 quid!

Hi there,

You wished! Its all in the whole shape of the Nipoori oven when combined with the bottom barbecue unit. It produces a uniform temperature of 400?C plus inside which cooks food evenly at both top and bottom of the skewer.  Very little heat actually appears to come out of the top as it is recirculated back down by the vortex that the shape creates. Strangely if you put a lid on top the temperature inside actually drops as the heat stops to circulate. This same process I doubt would happen with your suggestion unfortunately. But worth a try.

Bon jovi

Quote from: moonster on February 23, 2011, 10:12 PM
welcome coogan to cro, you will pick up some good rercipes on here mate.

i watched the vid, interesting indeed. how much are they btw.

regards

alan ;D

Hi alan. They appear to be available for ?150.00 gone up a penny not bad.

bon jovi

Quote from: chriswg on February 24, 2011, 08:33 AM
It looks like they are about ?150. The description shows them as being cast iron based, is this right?

http://www.socal.co.uk/Barbecues/Nipoori_Tandoori/Nipoori_Tandoor_Oven/523/18342

Hi there,

I paid ?149.99 for mine about five years ago form the BBC good food show direct from the inventor chap himself. My one is made form cast alluminium not iron but the new one out looks exactly the same as mine. They haven't been available for years so they may have changed.

Quote from: commis on February 23, 2011, 07:04 PM
Hi
Welcome to the forum, please could you post any hints and tips you have on batch cooking curry.
Regards

Hello and thanks.
I have just posted my tikka and tandoori marinade for twelve portions hopefully later I will post sauce quantities to go with them.         

Bon jovi

Quote from: Razor on February 23, 2011, 05:06 PM
Hi Coogan, and a very warm welcome to cr0.

Perhaps you would like to share your tandoori and tikka marinade recipes with the rest of the forum?

Pictures are good too ;D

All the very best,



Ray


Hello Ray,

Blimey, this seems a busy forum. Think I'm going to enjoy myself here.

Anyway here's my Tandoori and Tikka marinades.

I always use about 2.5 kilo breast of chicken for either recipe to provide enough cooked meat for twelve healthy portions.

I use the same first fusion technique also for both marinades :-

Cut the chicken into 1.5 inch pieces and put into a large bowl. Then add two tablespoons of salt and the juice from to large lemons. Give the whole lot a good mix, cover and then leave for about 20 mins whilst you prepare for the next stage.

Tandoori Marinade
                               
500mls Yoghurt                                   
2 inch ginger peeled and chopped         
3 cloves garlic peeled and chopped       
1 tsp black pepper                                 
1 tbsp ground black cumin
1 tsp cayenne
2 tbsp Tandoori Masala (TRS Brand)
1 tbsp paprika
2 tbsp ready made mint sauce in vinegar (any brand)
1 tsp beetroot powder

Tikka marinade

500mls Yoghurt                                   
2 inch ginger peeled and chopped         
3 cloves garlic peeled and chopped       
1 tbsp ground normal cumin                                 
1 tbsp ground coriander
1 tsp cayenne
2 tbsp garam masala (fresh home made)
2 tbsp tumeric

Then put either lot into a blender blitz until smooth mix with your prepared chicken pieces cover and leave to marinate for 24 hours.

I then rinse of the excess marinade mixture from chicken and pat dry with kitchen paper. Load the chicken pieces on to the skewers, brush with ghee and dust with garam or tandoori masala accordingly. Then place in the fired up Nipoori oven for 6 mins, sizzle of the chicken jewels and enjoy.

Bon Jovi

                 

Hello all. Just found your site. Looking forward to finding and trying out new recipes. I have been slowly perfecting my Indian cooking skills for about twenty years. Just about there now finally with the help of very stained copies of Madhur Jaffreys book and Kris Dhillons The Curry Secret book - both first editions. I also have had a Nipoori Tandoor oven for about the last five years which I have found essential for my tandoori's, tikka's and shasliks and great for dry roasting spiced vegetables. I have just spent the last two days cooking up three large batches - twelve portions each of tandoori chicken mughlai, chicken tikka dhansak and sag chana's all for the freezer. That's my curry fix dealt with for the next few months unfortunately the neighbours are all drooling! By the way If any ones interested you can see a Nipoori tandoori oven in action on you tube with the inventor cooking in a restaurant. Bon curry!
My Brilliant Idea - Tandoori Oven