Quote from: coffee on December 18, 2011, 12:45 PM

noticed that bases vary in colour and some t/a use a quite yellow base.
Which bases here produce a yellow base rather than a light brown
cheers

turmeric or colouring

Quote from: Whandsy on December 18, 2011, 07:12 PM

Quote from: ifindforu on December 18, 2011, 06:53 PM

Quote from: George on December 18, 2011, 03:47 PM

Quote from: ifindforu on December 18, 2011, 12:15 PM
TANDOORI POWDER IN A MIXED POWDER ? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED

Your comment is so rude and uncalled for, when Abdul has been very helpful at this forum. I'm afraid it's typical of many 'trades' people to trash the work of another professional. Other examples might be electrical work or decorating, where you have a job done by one professional, only to have it rubbished by the next professional who comes along. I don't think it reflects well.

Abdul has revealed to buyers of his book, at least, where his restaurant is located, so we could go along and try his cooking. Have you told us the name and address of the BIR where you work, so we might see if the food you prepare is much cop?

its what is called freedom of speech or is being a critic wrong.I dont think it as rude tandoori powder is usualy for masala dishes and not for a mixed powder for a basic curry

I think you need to be more diplomatic if you're trying to express freedom of speech as I think it's apparent to most of us you're taking the p!$s :-X

mmm you use that thought and words not me shows what your thinking is like

Quote from: Unclefrank on December 18, 2011, 05:09 PM
I use Julians tomato puree with every dish that calls for it in a recipe, it just adds a little extra something and colour, great idea.
Yet again somebody thinks they know everything about everything, i have had the pleasure of being invited in many an Indian Restaurant kitchen in my local area and to this day i am still very welcome, i dont broadcast it like many on here every time they post something i chose not to say because the comments other people get on here i really dont want the snide comments and i told my blah blah this and blah blah that, it just seems that a few of the people who use this site now can be a little up their own a** sometimes, they really need to ask themselves what if somebody said that about my ideas for recipes or spice mixes.

Uncle Frank I have posted many posts on here and im open to any critisism in fact i learn from it.BUT I dont go off crying to all as to gather support as for what i didnt like what somone said about my cooking thats a childs action
one needs to grow up

Quote from: abdulmohed2002 on December 18, 2011, 05:54 PM
Thank you all for your comments 

ifindforu - I would like to know why your boss laughed, what does he add into his spice mix? How many years has he been as a chef?

He is a bengali chef been one for ten years and says there is no tandoori powder in his mix I am not bengali and the mix i make is the same as his whith no tandoori powder I can only assume you are a pakistani or indian chef which is different cooking

Quote from: George on December 18, 2011, 03:47 PM

Quote from: ifindforu on December 18, 2011, 12:15 PM
TANDOORI POWDER IN A MIXED POWDER ? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED

Your comment is so rude and uncalled for, when Abdul has been very helpful at this forum. I'm afraid it's typical of many 'trades' people to trash the work of another professional. Other examples might be electrical work or decorating, where you have a job done by one professional, only to have it rubbished by the next professional who comes along. I don't think it reflects well.

Abdul has revealed to buyers of his book, at least, where his restaurant is located, so we could go along and try his cooking. Have you told us the name and address of the BIR where you work, so we might see if the food you prepare is much cop?

its what is called freedom of speech or is being a critic wrong.I dont think it as rude tandoori powder is usualy for masala dishes and not for a mixed powder for a basic curry

Quote from: hotstuff09 on December 18, 2011, 01:09 PM

Quote from: ifindforu on December 18, 2011, 12:15 PM

TANDOORI POWDER IN A MIXED POWDER ? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED

Don't see why not, It's each chef to there own mix, And what suites the customer If all mix's where all the same there would be no point discussing them on here ;D
Julian at curry 2 go uses Tandoori powder in his tomato puree mix is he also wrong

HS

its just not bir cooking

Quote from: Razor on October 26, 2011, 11:56 AM
Recipe provided by abdulmohed2002 - moved here by Razor

1.   '8 Spice' (aka mixed powder)

Ingredients

100g Mild Madras
100g Paprika
200g Haldi Ground Turmeric
100g Dhaniya Ground Coriander
100g Chilli Powder
50g Jeera Ground Cumin
50g Garam Masala
25g Tandoori Powder
(These ingredients can be found in your superstores)

Method

2.   Pour all the seasonings into a mixing bowl
3.   Mix thoroughly until it forms into one powder.

TANDOORI POWDER IN A MIXED POWDER ? I DONT THINK SO SHOWED IT TO MY BOSS,HE LAUGHED

4/5 BREASTS OF CHICKEN
2 ONIONS
SALT
2 INCH STICK CINAMON
6 CARDAMOMS
4 BAY LEAVES
1/2 CHEF SPOON OF MIXED POWDER
1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC   
2 TOMATOES CUT UP
1 DESERT SPOON TOMATOE PUREE
1 DESERT SPOON OF TURMARIC

METHOD
CUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDER
NOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS

Quote from: PaulP on December 17, 2011, 12:54 PM

Quote from: natterjak on December 17, 2011, 11:25 AM
How can I obtain some of this mix powder to try it? Is it listed in eBay somewhere?

Hi Natterjack,

There doesn't seem to be any listed on ebay at present. Maybe ifindforu will advise?

Cheers,

Paul

will be avilable next week

Quote from: jamieb728 on December 17, 2011, 09:35 AM
Hi all

I have bought some ready to cook cumin flavoured poppadoms having never cooked them before do i just heat the oil to about 180 and fry on both sides until golden or do the float once cooked any advice please?

Jamie

hot oil so that they expamd straight away,turn them over 2 /3 seconds take out and shake the oil off.Or put in microwave for about 90 seconds