Quote from: Domi on April 15, 2010, 11:26 PM
Tikka vindaloo for Saturday's tea then ;D

Don't forget the Yorkies hon.

Looks intriguing but fortunately my oven is not bound to 220c its cranks up to about 280c which is pretty good for the old timer. Though I bet its not reaching the high end these days. :

We are looking to replace the kitchen soon anyway so i'll be doing my homework on suitable ranges. Just don't tell the wife.

I have some paste left in the fridge following a bout of curiosity and now don;t use it except when i'm far to lazy to do anything else.

Though last night I did use the tandoori paste to make guess what, tandoori chicken. I added to it, some tikka masala paste  as I couldn't resist. The end result was good but no mile stone. Much to Pete's amusement, it was tart!

I just don't think the answer is in a jar and never will be.

I'd love to get some feed back on this recipe from members, we did this again tonight and loved it.

Normally we add the usual lettuce and onion with a dollop of mayo or a squirt of lemon juice. But tonight I decided to use some left over mint sauce I had with bhaji's last night. I simply poured it over the lettuce and onion salad and tossed to coat. It ended up like a lean coleslaw and was simply perfect. Not traditional I know but damn tasty.

Quote from: Secret Santa on April 15, 2010, 08:44 PM
I can't help feeling depressed when I see pictures like this.

I must admit the words 'Devil, Sole, Sold, My' came to my mind when I saw the pictures of the pastes too. But If people are looking for that then I don't see it as a problem.

Its to be expected that our friend Dipurajah will get a fair bit of airtime as he is doing a rather good job of spreading the message. His style of cooking is not something I am looking for but If I can learn something from him, then i'll be happy. Perhaps people playing with the pastes will spark a moments revelation.

I must admit, the versatility of a hotter oven is quite appealing. We tend to cook smaller meats on a very high oven as the heat cooks it quickly without the moisture leaving the meat. Not too mention the Naan conspiracy.

It must be available commercially in larger quantities. I have seen it on the Spices of India site in packet form. When I visited the Raj in Brighton I had two options the packet found on the aforementioned site and a jar that I bought. Looking at the two the jar was of better quality, not light bleached and far less 'husk' if that is what it is. The price difference was considerable almost twice the price though.

I do know that IG use this seed alot and I have seen it sitting in there everyday spice bins which hold about a litre. I might ask if they can get some in for me, but as you say, it goes along way.

Its definitely got a better Aniseed flavour than Fennel which I now find is a slightly coarser flavour. Also the Aniseed seems to give a little bit of heat in comparison to Fennel.

I have used it in a variety of dishes that I would normally use fennel. It definitely makes a difference to the Bhaji.

Glad you managed to get some Jerry, was it expensive?

I'll have to try a higher hydration of dough by the sounds of things. Though I have always been happy with the results we get from JO's dough recipe, nice crisp thin base and a puffed up crust which I love. 

Went online to look for Pizza Stones and it turns out these are cheap enough too, so off to Robert Dyas tomorrow to try one,

That's an alarmingly higher figure than I would have hoped. The wife and I have always been careful to teach our children the full value of food. Ask my children where their roast beef comes from they won't reply Tesco's and more likely to offer which part of the Cow it actually is.

Did the results show any trends?