Quote from: rhodriharris on March 02, 2011, 12:11 PM
You got to try it with tamarind, gives a wonderful after taste, makes the drink cheaper and seems to make it less yoghurt like and more drinkable. I use to love Rubicon but prefer the more natural juices thesedays.  Amazing how tamarind lends itself to this drink well. I have to push forward with the tamarind chutney and think mango chutney would be a good next step although all the recipies i see involve a lot of sugar so hopefully the tamarind will help omit most of the sugar.  I hope that tamarind is used instead of salt or sugar in recipies as i don't like adding these ingredients, when i added it to a curry it gave me the impression that i wouldn't need to add salt as the taste of tamarind was very similar, i think.

Rhod
Odd, do you not read peoples replies

Tamarind is a "souring agent" in asian cooking!
The flesh of the ripe fruit is used to give sourness or tartness to various vegetable curries etc...

Chewytikka

Quote from: Phil (Chaa006) on March 01, 2011, 11:24 PM
What fascinated me, CT (I have just finished watching the video, having had it on pause for a few hours !) is the technique : the shaking of the frying pan to-and-fro on the hob.  This is something I just dare not do : we have a ceramic hob, and I would be s**t scared of scratching it if I were to shake the pan like that.  Do you regard it as a fundamental technique, without which the curry would just not be the same, or is it more by way of habit, and could be omitted ?

** Phil.

Hi Phil
A fundamental technique, which I was taught to create any Bhuna style curry!
There isn't much ghee in there, so everything has to be on the move to prevent sticking, also you'll notice that the base sauce is very thin, almost water.
But by the end of cooking, it's a thick dryish sauce. If you use a non stick pan, on your ceramic hob, you won't have to work it as much, but I probably would out of habit!

regards
Chewytikka

That looks really excellent Malc
well done!
Chewytikka

Hi Solar
The method is Bhun, historically where Bhuna/Bhoona get their name and the late spice is just for flavour, just like you would add Garam masala towards the end of some dishes.
I don't cook strictly BIR, I guess I cook midway between BIR and Indian and a little indo-Chinese to suit my tastes really.

Thanks for the kind words
Regards Chewytikka

Hi Moonster
Thanks, yes, really nice, a complete change from all the Naga i"ve been eating lately.
In the recipe, I meant boiling hot base, Not Chilli hot!

cheers Chewytikka

Hi All
It was one of those situations last night,you look in the fridge
to see what you've got lurking! and set about making a tasty supper.

What to do with leftovers:-
1. Half a small red onion
2. Half a tomato
3. Half a portion of curry base
4. Half a portion of Chicken Tikka
5. Fresh Curry Leaves

I'll Make :-  Kari Patta Murgh

When you've been cooking for so long, I think recipe's are just an instinct and things become automatic, but lately, "probably age"
when I come to write a recipe down I forget and miss out the odd spice etc...
So I've started doing real time video recipes, which work really well and I don't have
to rely on memory so much!

I thought I'd share this one with you guys and get your feedback!
Chewytikka


<iframe title="YouTube video player" width="640" height="390" src="http://www.youtube.com/embed/GVL7I6od5PY" frameborder="0" allowfullscreen></iframe>

Hi pforkes
This is a famous indo-chinese dish.
There's loads of stories on how it got the 65 name.

I've cooked this over the years, and everybody loves it.
I got the original recipe from Vahrehvah.com and his recipe turns
up all over the net.
I use Maggie chilli /garlic sauce.

It certainly knocks spots off KFC Chicken.

chewy

Quote from: haldi on February 28, 2011, 06:59 PM

Quote from: Axe on February 28, 2011, 01:05 PM
The Tandoor looks very interesting indeed, has anyone got a copy of this already that can recommend it?

I've got the book
It's the only tandoor book about
As I have a tandoor, I had to buy it
It's a quality book and intersting to read
There are plenty of pictures too
The recipes are not BIR
In fact I'm not sure what they are
They have ingredients like papaya juice
I love the book but never cooked a recipe from it
Ask the library to get it in for you
It's not intended for a uk reader
There is definitely a gap in the market here

Hi Haldi
Papaya juice, sounds great, right up my street!

"Not BIR"  Is just what I want!
Nothing wrong with Pataks flavours, it's a taste I've
become accustomed to over the years.

I'm just looking for something new and better
I've ordered the book from whsmiths, all excited...
Chewytikka

Quote from: Phil (Chaa006) on February 27, 2011, 10:06 PM
W H Smith, at

Hi Solarsplace
Looks Yum! How do you cook your Tikka?

Also curious to know, as this book is another BIR secrets expose etc..
Does it have Pataks pastes in the Tandoori/Tikka recipes?

I've been experimenting and cooking lots of Tikka lately, trying to recreate
the taste of the 70s - before Pataks!

One rare book I'm after is The Tandoor : The Great Indian Barbecue : by Ranjit Rai
Supposed to be the business and it probably is, because it's on Amazon @ ?117.66


Regards ChewyTikka.