Hi Chewy

Your Tandoor looks great now. Look forward to seeing those table naans.
I could do with a hand held thermometer gun as I find the charcoal  can soon run out of steam and the temp soon drops off. I have to light mine at least 1 hour before use - depending on what I am cooking.
The restaurant charcoal in the large sacks is really good. It burns for longer and maintains the temp better. Problem is the couriers must throw it around a fair bit so the bottom of the bag is reduced to dust. It works out the same price pro rata as the stuff from the garden centres. This on the other hand looks really good. More money but potentially much better

http://www.amazon.co.uk/Ouse-Valley-Restaurant-Charcoal-Briquettes/dp/B00P0X34SW/ref=sr_1_6?ie=UTF8&qid=1431435996&sr=8-6&keywords=charcoal+restaurant

I made some great naans at the weekend but it was quite windy and the wind managed to give the naans a nice gritty texture. Something to do with oiling the naans before cooking and the ash from the charcoal lol

Regards
Mick

Thanks for that Livo. I've tried to edit the post but I can't. Not a severe cock up imo but annoying for the op. Chilli power quantity not critical. Depends on your own preferences as is always the case. Hope you enjoy the dish anyway

Regards
Mick

Thats the one.

Phil

forgot to say I have posted the recipe here
https://curry-recipes.co.uk/curry/index.php/topic,13894.0.html

The recipe comes from one of my sons workmates.

Ive just had it again for lunch. Tweaked it a bit and upped the chili to three fresh finger chillis.

Would be interested in seeing your Vietnamese recipe sometime?

The wife cooked a Vietnamese recipe for tea last night. She got it from a Rick Stein Book. It was minced pork and prawn dumplings with noodles and beansprouts in a broth with  chilli, mint, coriander and limejuice. Wish Id taken a photo. It was bloody loveley

Regards

Mick

I remember seeing those photos Naga. One of my Asian friends told me that methi is very easy to grow in the UK.
When I first saw the ingredients for this recipe I thought it looked quite uninteresting; but I have to say that when I made it, the flavours really took me by surprise. In my early curry making days I tried fresh methi but found that it didnt contribute anything much to a bir type curry. However in this dish its got a sort of "toffee" tasting moreishness about it.
If you do succeed in growing some Livo, I would recommend that you use mainly the leaves. The thicker stalks have a bitter taste to them and detract from the toffe taste

Regards

Mick

A quick and easy meal.
The key ingredient is the fresh methi. They sell this in our local Asda and is readily available in all Asian stores. Dried methi will not work.

Serves four

Ingredients

6 eggs
2 Tbsp veg oil
2 medium onions
1 green chili (or to taste)
Handful of fresh methi leaves without too many stalks
1 tsp garlic paste
1 tsp ginger paste
Half tsp turmeric
Half tsp chili powder (or to taste)
Half tsp salt
Pinch of Garam Masala

Method

Whisk eggs
Chop the onions into small pieces - not too finely
Finely chop the chili
Finely chop the methi


Fry the onions, chilli, garlic and ginger paste until soft and going brown around the edges
Add all the spices except the Garam Masala and continue to fry on a medium heat for a couple of minutes

Add the eggs and methi and cover. Do not stir them at this point
When half cooked (3-4 mins?) stir and then re-cover

Cook until eggs are cooked through (another 3-4 mins)
Sprinkle with a pinch of Garam Masala and serve

[duplicate ingredient removed]

The handful of fresh methi is the thing that makes it for me.
If anyone's  interested in the recipe let me know and I'll post it

Regards

Mick

Quote from: Phil [Chaa006] on May 06, 2015, 03:29 PM
OK, if we agree that it is the ingredients that may be GM rather than the additives, then that makes perfect sense.

** Phil.

Apologies for the confusion. I meant to say ingredients in the original comment and not additives. I do agree with fried though about the weird aftertaste. I have at least tried quite a few Pataks pastes and they all have the same problem. What do you think causes it?

Regards
Mick

Hi Phil.
In a word No but Pataks has brands that are rated 'red' in Greenpeace True Foods Guide 2010, signifying that brands may include GE-derived ingredients in their products.
This includes brands that either: contain GE derived ingredients, and/or, have no clear policy on GE-derived ingredients, and/or: have ignored or refused Greenpeace's request for information regarding their policies on GE-derived ingredients.
Make of that what you will  :-X

Pataks products may contain Genetically Engineered additives - not that Im bothered; Im one of the people in denial? and never, ever use Pataks products.

Regards
Mick