Hi All,
Just some pictures of my last use of my tandoor.
Cheers,
Mick

I've just been out and had a look...
tennis ball sized bhajis....6 at a time.
Mick

Hi Mak,
This is what I use in the curry shed,
it's small and cheap but is great for a few bhajis.
Fryer

Quote from: coogan on May 30, 2011, 12:17 PM
Mind you I use mine with charcoal indoors - it doesn't produce any smoke at all once it's fired up.

Bon thought.

I think you need to be careful here Coogan, I don't wish to be an Elf of Safety, you may not be filling your home with smoke but you will be putting in a lot of carbon monoxide in it, ie no smell, no taste but deadly. I can only assume you have every window open.
Mick

Quote from: Axe on May 21, 2011, 09:47 AM
Stop! Stop! You win!  ;D


.....Ah, Red Tikka, how come you taste so good.

;D Ok mate, we'd Better Move On then.  ;D

Quote from: Axe on May 20, 2011, 05:59 PM

Quote from: Curry Barking Mad on May 20, 2011, 05:20 PM

Quote from: Axe on May 20, 2011, 10:18 AM
I'm gonna eat it night and day. Food is food is and not fade away. 

Don't Start Me Up on this mate because Time Is On My Side,
Just remember You Can't Always Get What You Want but until then It's All Over Now....
Mick

PS
Welcome Andy

I know what you mean Mick but still, I Can't Get No Satisfaction. I keep trying to Shine a Light on the whole thing but I might as well Paint It black. But Little by Little i'll put it together like a Jigsaw Puzzle. Oh well, On With The Show.

I know mate, to get the Satifaction...I Ain't Too Proud To Beg. The need for a great curry is Just My Imagination (Running Away With Me) and I'm getting Mixed Emotions but Wild Horses couldn't stop me trying but I'd be a Fool To Cry about it. The thing is it wouldn't be The Last Time but you can get better flavour by adding  a little Brown Sugar.

Quote from: Axe on May 20, 2011, 10:18 AM
I'm gonna eat it night and day. Food is food is and not fade away. 

Don't Start Me Up on this mate because Time Is On My Side,
Just remember You Can't Always Get What You Want but until then It's All Over Now....
Mick

PS
Welcome Andy

Quote from: epgri on May 16, 2011, 06:54 PM
Hi All
I am new to the site and have tried some of the recipes which have turned out really great but one I have searched for which is a favourite of mine is a dish called Rashun.

I live in South Shields where there are a great deal of indian carry outs and restaurants to choose from where a number of them serve Chicken Rashun but I can't seem to find out any information about the dish and have never seen a recipe as yet anywhere on the net.

Can anyone offer any advice? 



epgri

Cue Chewytikka...........!

Quote from: natterjak on May 13, 2011, 07:46 PM

Quote from: Curry Barking Mad on May 13, 2011, 07:31 AM

Quote from: natterjak on May 13, 2011, 07:15 AM
Just looking at this video...

http://cbm-mick.blogspot.com/2010/03/blog-post.html

... and the sugar is added at the frying stage, before the base sauce.  Maybe that's the trick?  Rather a lot of sugar too, 1.5 chef's spoonfuls!

Hi Natterjack,
When I videoed Chef Fokrul cooking his Dhansak I was staggered by the amount of sugar.
It was too much for for me but he said it was one of his most popular dishes.
There wasn't that much base added either.
Did you notice his technique of scraping down the caramelising sauce on the side of the pan?
Cheers,
Mick

At the start of the recipe it looks like 1 chef's spoon tomato puree is added, then a dab of salt, followed by the usual fairly tiny smidge of G&G paste, but what's the 4th thing added into the pan?  Just out of camera shot, looks like it could be mix powder? 

Hi NJ,

In order.........
Oil
Tomato paste
Salt
Mix Powder
Chilli Powder
Sugar etc

Cheers,
Mick

Quote from: natterjak on May 13, 2011, 07:15 AM
Just looking at this video...

http://cbm-mick.blogspot.com/2010/03/blog-post.html

... and the sugar is added at the frying stage, before the base sauce.  Maybe that's the trick?  Rather a lot of sugar too, 1.5 chef's spoonfuls!

Hi Natterjack,
When I videoed Chef Fokrul cooking his Dhansak I was staggered by the amount of sugar.
It was too much for for me but he said it was one of his most popular dishes.
There wasn't that much base added either.
Did you notice his technique of scraping down the caramelising sauce on the side of the pan?
Cheers,
Mick