Hi

Here's my usage of the 8 initially listed

1) can't spell it - asophatida - I use it in CWG's IG style onion bahji's
2) fenugreek seed or powder  - I use it in CA's spice mix
3) black mustard seed  - I use when making panch phoran below
4) panch puran - I use it in Colin Grigsons massue dhal
5) curry leaf got but never used, any ides?
6) chilli pickle - dont use
7) mr nagga - dont use
8 ) shatkora jar by Pran (good brand too) - dont use

Hi Dalpuri that recipe looks great and easy, what flour do you use, could i use normal flour?

Ed

Hi CT

Have you a recommended recipe as I really like the cypriot etc type but would rather not pay 80p each if poss

I agree Dalpuri, lovely soft juiced up pitta is lovely right to the end where as the last bit of normal pocket pittas is a bit naff

Cheers

ED

Hi

I think it is really worth the effort to hunt down a slightly thicker, softer and pocketless pittas that dont split as they soak up all the lovely meat juice and sauce.

They should look something like this

http://homecookingmemories.com/wp-content/uploads/2012/08/greek-pita-bread-pizza-1.jpg

http://homecookingmemories.com/wp-content/uploads/2012/08/greek-pita-flat-bread.jpg

Hi Gazman

I have various Laziza pastes and use thes in lieu of Pataks but other than that follow the recipes for everything else and it makes superb tikka! Laziza is the preferred stuff in my house, i get it in rusholme when passing and is only about a quid a jar for tikka, tikka boti and tandoori!

Ed

Hi LC

Have you posted your oil free base recipe? If not can you?

Cheers

Ed

what does ROT stand for

Ed

Hi CT

I agree with RS i could scoff that in a second!!!

Ed

Just noticed that dating sites keep popping up within the site, do we need these type of sponsors?

Not my cup of tea to be honest

Ed

Hi Guys

Stumbled across this and wondered what you guys thought!

https://www.youtube.com/watch?v=3xvVxdUrLEA

Cheers

Ed