Hi JB

Cant believe no one has commented on this yet!
Maybe everyone is happy with their current tikka recipe, I know I am! Cheers Blade!
But When my Mom comes around for a meal the tikka is off limits because she has a nut allergy and most of the pastes says ?may contain peanut or tree nuts?

So I will give this a bash in the next couple of days but could you clarify is the methi dried leaves or powder?

Cheers

Quote from: Cory Ander on September 30, 2011, 01:54 PM

Quote from: Phil (Chaa006) on September 30, 2011, 12:46 PM
I have just tried it (albeit with less than a full head)....it is essential that you can get a good comfortable grip.......I found it difficult to hold and tiring to shake -- I got lactic acid build up way before the ten seconds was up!

;D ;D ;D ;D

You have NO idea how much that's begging for a Smart Alec "come back" Phil! 

Change hands and you're probably good for another 10 seconds!  ;D ;D ;D

I didnt change hands I got the wife to do it 

It works a treat but.... what the hell am I going to do with all this garlic tonight 

Hi Chris,

I think the maximum Ive gone to in the past is about 3 large portions of curry at once, any more for me would be pushing it. The base I will do the day before and as much prep as possible , As you quite rightly point out trying to do too much would be a nightmare   I would rather do a few things well than lots of stuff badly 
Poppadums,curry,rice,chapatti, narga ice cream and a small amount of alcohol 


Leon

Thanks Abdul,

Dynamite chicken got to try this Saturday night  I think I better cook this outside or i will be in big trouble again ;D

Thanks for the advice, def going to go down the buffet / oven route might scrap the vindaloo and give Abdul's Dynamite chicken or lamb a bash (quick test run Sat me thinks  ;D

    thanks for your support 

The vegan can have dynamite veg 

Hi everyone,

I'm not experienced in cooking for numbers and in a couple of weeks need to cater for around 12 guests.
Their tastes all vary so will/may be serving CTM, Jalfrezi, Madras, Vindaloo, Dhansak my problem lies with reheating them once they are all cooked.
Do i do single portions?
Buffet style help your self?
Microwave or oven to reheat?

Any advice would be much appreciated

Leon

Hi Ray

I suppose some would argue the brand is unimportant but wanted to give the recipes a true as possible test,
If Abdul specifys Rajah in his book thats  , as for grinding fresh I would assume he would specify this in the recipe and the chili powder i assume is the standard not extra hot.

Cheers

Leon 

Made to spec (didn't garnish with coriander) and thoroughly expertly tested by my eldest (6) it was a huge success, probably the best korma Ive made, didn't or wouldn't need to change a thing BUT... he asked to try some of my Jalfrezi, expecting cartoon ear steam  I got the milk ready......Mmm that's nice dad.. Mmm its a bit hot but can I have one of those next time I think Ive gone off the creamy ones 
So it maybe the last Korma for a while  until the little one gets a bit bigger

Decidedly a keeper

Cheers

Leon

Hi Abdul,

Having recently relocated to Pembrokeshire from just outside Birmingham I am missing my local restaurants so much, the restaurants here are few and mostly cater for tourists or are of poor quality, I have been cooking BIR and home style dishes for 20 odd years with help from friends in the restaurant trade, pestering my mates moms for recipes and forums such as this one.
With the absence of a good local restaurant I am all alone with my pans and spices 
anyhow enough of the 
I would like to know in your 8 spice mix: what brand do you use? do you grind any fresh? and what type/strength of chilli powder?

Thanks Abdul and keep up the good posts it is much appreciated 

Leon